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Gypsies of the World

It makes me hungry just posting these recipes. Beyond Our Shore is for all North Shore folks 60 and over. Watch for info at Mhead & Swampscott COA

“GYPSIES OF THE WORLD” was the theme for BEYOND OUR SHORE last December 17th.  This was yet another wonderful event LaRabinessa held for all retired citizens of the North Shore area.  Unfortunately, this was a damp and rainy day; sad to say it discouraged some of our regular attendees from venturing out . . . they missed a great day of food, music and companionship.

In addition to the epicurean delight and professional entertainment; there are always arts & crafts for those who care to join in the fun.  Liora provides a raffle with a very fine prize at every Beyond Our Shore gathering.  We would be remiss if we didn’t thank our wonderful Mayor of Lynn, Judith Flannagan Kennedy, who helps make these gatherings possible.

All this delightful food and entertainment costs only $10; hard to believe, but true.  Where in the world can you get a bargain like that?  All citizens over 60 are welcome.  Please call 781-593-9255 to learn about up-coming events.  Also, look for Beyond Our Shore postings at both Marblehead and Swampscott COA.

As we sat around the tables and enjoyed our appetizers, Liora gave us a little history of Gypsies the world over; speaking of tables . . . each table is decorated lovingly to fit each event.  We always learn some history at Beyond Our Shore dinners.  It does seem to me she out did herself this time with the menu as you will see as you read through the recipes.  The meal was healthy and nutritious but seemed too luxurious to notice.

 

How she manages to get such amazing musicians at every one of her events is a wonder, yet we are always entertained by the best.  At this Gypsy party, we had the pleasure of dancing and listening to the Music Libera Band.   It was so upbeat and such fun; we all had a great time.  The Rabbi sang to us acapella; he has a wonderful voice and again we learned a little more as we were entertained.

Please try these delightful recipes as I’m sure you will enjoy all of them and I’d love to hear from you my readers. 

Mashed Bean Salad *

2 c dry white beans

Salt to taste

½ c oil

5 cloves garlic, minced

2 onions, sliced

1 t paprika

Soak beans in water overnight.  Strain beans, place in a pot and cover with water.  Add salt and bring to boil.  Lower heat and simmer about 2 hours until beans are very soft.  Strain and puree in blender; slowly adding oil, garlic and salt.  In another pan, sauté the onions until golden.  Add paprika and salt.  Put bean mixture in serving dish and cover with sautéed onions.  Serve at room temperature.   *I make this often and use canned white beans, well rinsed.  I love the idea of topping the pureed bean mixture with the sautéed onions.  What a delicious treat . . . healthy too!

 Sauteed Little Red Peppers

10 small red peppers

Oil for deep frying

(for sauce) ½ cup olive oil

10 cloves of garlic

1/3 c white wine vinegar

1 tea sugar

Salt to taste

The day before serving, deep fry the peppers until golden.  Place in a bowl.  Mix together, the sauce ingredients and pour over the peppers.  Marinate overnight in the refrigerator.  Serve cold.  Delicious! Liora actually used yellow and red peppers so it was visually very attractive as well as yummy!

Zakosta (Cooked Vegetable Salad)

3 eggplants

5 red peppers

½ cup oil

4 onions, chopped

4 tomatoes, peeled and chopped

5 cloves, garlic, minced

Salt

10 peppercorns

1 tea sugar

2 bay leaves

Broil the eggplants and peppers until soft and golden, then cool, peel and mash.  Strain the excess liquid.  Sauté the onions in oil.  Add the tomatoes and cook for about 20 minutes.  Add the rest of the ingredients and simmer for about 1 hour until thick.  Cool and serve.

Potato and Fish Salad

6 cooked potatoes

¼ cup oil

Juice of 1 large lemon

Salt & pepper to taste

5 Matjes herring filets

2 pickled red peppers, sliced

1 onion, sliced

2 oz. black olives

3 hard boiled eggs

Peel potatoes and cut them into large chunks.  Season with the lemon juice, salt and pepper.  Let stand for ½ hour.  Slice the fish into strips and add to the potatoes.  Add the olives, red pepper and onion; mix.  Spread on a plate and decorate with egg quarters.

 Fish Goulash

This wholesome meal is a cross between a stew and a soup.  It is traditionally served with a hot cherry pepper in the center of the serving plate and the goulash ladled over it.

4 ½ lb mixed fish

4 lg onions, sliced

½ small celeriac, diced

2 Tbs. paprika

1 green pepper, sliced

1-2 tea tomato puree

Salt

6 Tbsp sour cream

Handful of parsley stalks or cleaned roots

3 cherry peppers (optional) to serve

Skin and fillet the fish and cut into chunks.  Put all the fish heads, skin and bones into a large pan with onions, garlic, celeriac, parsley stalks, paprika and salt.  Cover with water and bring to a boil.  Reduce heat and simmer for 1 ¼ - 1 ½ hours.  Strain stock.  Place the fish and green pepper in a large frying pan and pour over the stock.  Blend the tomato puree with a little stock and pour into the pan.  Heat gently, do not stir.  You do not want to break up the fish.  Cook for just 10 – 12 minutes.   Do not boil.  Season to taste.  Ladle into warmed deep plates or bowls and top with a generous spoonful of sour cream and a halved cherry pepper if desired.

 Gypsy Potatoes

At a Gypsy funeral, a table is kept stocked with food and replenished during the wake, which lasts all day and night, usually for three days, with an open casket not far away.  Once the funeral party arrives at the cemetery, mourners set food and drink on the casket as it is lowered in the ground and spill wine in the grave as it is filled in.  Some tribes spread a tablecloth on the ground next to the newly covered grave and picnic on cold meats and cheeses; others wait until they return to the home of the deceased.

½ cup olive oil

2 lbs. Red Bliss or other red-skinned potatoes, peeled and sliced

2 Tbsp. caraway seeds

4 Tbsp. butter at room temperature

Salt and pepper

Preheat oven to 400 degrees.  Pour oil into a roasting pan and heat in oven for 10 minutes.  Remove pan and spread potatoes over the bottom of the pan.  Return to oven and roast, uncovered for 1 hour, until the potatoes are crisp on the outside and tender inside.  Turn a few times so the brown evenly during baking.  Add caraway seeds and butter and mix well to melt the butter to coat the potatoes with the seeds.  Season with salt and pepper to taste.  From Death Warmed Over by Lisa Rogak

Zigeuner Sauce

3 med sliced onions

4 green peppers, sliced

2 red bell peppers or 1 16 oz can of diced red pepper

1 – 16 oz can dice tomatoes

1 small can tomato paste

1 cup vegetable oil

1 tea garlic powder or 4 pressed garlic

1 tea white pepper

1 tea ground paprika

1 tea salt

1 cup beef base

1 cup brown sugar (maybe more?)

Pinch cayenne pepper

4 -5 cups cold water

3 Tbsp. cornstarch mixed with cold water

Heat oil and sauté onions.  Stir very; add 4 -5 cups cold water and spices.  Bring to boil for 1 minute.  Add dissolved cornstarch and stir.  Make the sauce as thick as you like.  It tastes good to be breaded with steak or a meatloaf.  We served it at the Rheinland Restaurant as Zigeunerschnitzel (Gipsy schnitzel) with spaetzle (homemade egg noodle) or home fires.

Gypsy Soup

3-4 Tbsp. Olive oil

2 cups chopped onion

2 cloves crushed garlic

2 cups chopped, peeled sweet potatoes or winter squash

½ cup chopped celery

1 cup chopped, fresh or canned tomatoes

¾ cups chopped sweet peppers

1 ½ cup cooked chickpeas

3 cups stock or water

2 tea paprika

1 tea turmeric

1 tea basil

1 tea salt

Dash of cinnamon

Dash of cayenne

1 bay leaf

1 Tbsp. tamari

Cook the chickpeas for a few hours before you use them in the soup.  In a soup kettle filled with water/stock, throw in the onions, garlic, celery, sweet potatoes and seasonings.  Simmer covered for 15 minutes.  Add remaining vegetables and chickpeas; simmer another 30 minutes or so until all the vegetables are tender as you like them.

 Shliskes

¾ cup flour

1 egg

Salt

Blend until dough is formed.  Grate into little pieces of dough.  Flour them lightly so they won’t stick together. Boil salt and water.  Drop in the shlishkes and cook for 8 minutes.  Serve with Gypsy (Zigeuner) Sauce.

 

Sauerkraut

2 cups Sauerkraut

1 green bell pepper, chopped

2 Tbsp. brown sugar

½ tea caraway seeds

Mix together.  Bake in a covered, greased pan about 25 minutes.

 

Dried Fruit Compote

1 Cup each, pitted prunes, dried apricots, dried pears, dried peaches, dried apple rings

½ cup raisins

¼ cup honey or sugar (optional)

Grated zest and juice of one lemon and one orange

4 – 6 whole cloves

1 cinnamon stick

1 Tbsp. peppercorns (optional)

Slivered blanched almonds, toasted for garnish

Into a large non-aluminum saucepot, place the fruit.  Cover with enough water to cover.  Stir in honey or sugar, lemon, orange zests and juice and seasonings.  Bring to boil.  Cook; covered over low heat until fruit is plump and tender about 20 minutes.  With slotted spoon, remove cloves, cinnamon stick and peppercorns.  Spoon fruit into a serving bowl and pour liquid over.  Chill 3 -4 hours or overnight.  Sprinkle with toasted almonds and serve with yogurt or sour cream.

 Coconut Balls

Mix one tube of condensed milk with 100 grams of shredded coconut and 100 grams of chopped pecans.  Wet your hands and shape into balls.  Roll into coconut shavings.

 Marzipan

250 grams readymade marzipan & halved walnuts.  Shaped marzipan into a long tube.  Slice.  Attach to every slice a piece of walnut.  1 on each side.

 

 

 

 

“GYPSIES OF THE WORLD” was the theme for BEYOND OUR SHORE last December 17th.  This was yet another wonderful event LaRabinessa held for all retired citizens of the North Shore area.  Unfortunately, this was a damp and rainy day; sad to say it discouraged some of our regular attendees from venturing out . . . they missed a great day of food, music and companionship.   In addition to the epicurean delight and professional entertainment; there are always arts & crafts for those who care to join in the fun.  Liora provides a raffle with a very fine prize at every Beyond Our Shore gathering.  We would be remiss if we didn’t thank our wonderful Mayor of Lynn, Judith Flannagan Kennedy, who helps make these gatherings possible.

 

All this delightful food and entertainment costs only $10; hard to believe, but true.  Where in the world can you get a bargain like that?  All citizens over 60 are welcome.  Please call 781-593-9255 to learn about up-coming events.  Also, look for Beyond Our Shore postings at both Marblehead and Swampscott COA.

 

As we sat around the tables and enjoyed our appetizers, Liora gave us a little history of Gypsies the world over; speaking of tables . . . each table is decorated lovingly to fit each event.  We always learn some history at Beyond Our Shore dinners.  It does seem to me she out did herself this time with the menu as you will see as you read through the recipes.  The meal was healthy and nutritious but seemed too luxurious to notice.

 How she manages to get such amazing musicians at every one of her events is a wonder, yet we are always entertained by the best.  At this Gypsy party, we had the pleasure of dancing and listening to the Music Libera Band.   It was so upbeat and such fun; we all had a great time.  The Rabbi sang to us acapella; he has a wonderful voice and again we learned a little more as we were entertained.

 Please try these delightful recipes as I’m sure you will enjoy all of them and I’d love to hear from you my readers. 

 Mashed Bean Salad *

2 c dry white beans

Salt to taste

½ c oil

5 cloves garlic, minced

2 onions, sliced

1 t paprika

Soak beans in water overnight.  Strain beans, place in a pot and cover with water.  Add salt and bring to boil.  Lower heat and simmer about 2 hours until beans are very soft.  Strain and puree in blender; slowly adding oil, garlic and salt.  In another pan, sauté the onions until golden.  Add paprika and salt.  Put bean mixture in serving dish and cover with sautéed onions.  Serve at room temperature.   *I make this often and use canned white beans, well rinsed.  I love the idea of topping the pureed bean mixture with the sautéed onions.  What a delicious treat . . . healthy too!

 Sauteed Little Red Peppers

10 small red peppers

Oil for deep frying

(for sauce) ½ cup olive oil

10 cloves of garlic

1/3 c white wine vinegar

1 tea sugar

Salt to taste

The day before serving, deep fry the peppers until golden.  Place in a bowl.  Mix together, the sauce ingredients and pour over the peppers.  Marinate overnight in the refrigerator.  Serve cold.  Delicious! Liora actually used yellow and red peppers so it was visually very attractive as well as yummy!

 Zakosta (Cooked Vegetable Salad)

3 eggplants

5 red peppers

½ cup oil

4 onions, chopped

4 tomatoes, peeled and chopped

5 cloves, garlic, minced

Salt

10 peppercorns

1 tea sugar

2 bay leaves

Broil the eggplants and peppers until soft and golden, then cool, peel and mash.  Strain the excess liquid.  Sauté the onions in oil.  Add the tomatoes and cook for about 20 minutes.  Add the rest of the ingredients and simmer for about 1 hour until thick.  Cool and serve.

 

Potato and Fish Salad

6 cooked potatoes

¼ cup oil

Juice of 1 large lemon

Salt & pepper to taste

5 Matjes herring filets

2 pickled red peppers, sliced

1 onion, sliced

2 oz. black olives

3 hard boiled eggs

Peel potatoes and cut them into large chunks.  Season with the lemon juice, salt and pepper.  Let stand for ½ hour.  Slice the fish into strips and add to the potatoes.  Add the olives, red pepper and onion; mix.  Spread on a plate and decorate with egg quarters.

 

Fish Goulash

This wholesome meal is a cross between a stew and a soup.  It is traditionally served with a hot cherry pepper in the center of the serving plate and the goulash ladled over it.

4 ½ lb mixed fish

4 lg onions, sliced

½ small celeriac, diced

2 Tbs. paprika

1 green pepper, sliced

1-2 tea tomato puree

Salt

6 Tbsp sour cream

Handful of parsley stalks or cleaned roots

3 cherry peppers (optional) to serve

Skin and fillet the fish and cut into chunks.  Put all the fish heads, skin and bones into a large pan with onions, garlic, celeriac, parsley stalks, paprika and salt.  Cover with water and bring to a boil.  Reduce heat and simmer for 1 ¼ - 1 ½ hours.  Strain stock.  Place the fish and green pepper in a large frying pan and pour over the stock.  Blend the tomato puree with a little stock and pour into the pan.  Heat gently, do not stir.  You do not want to break up the fish.  Cook for just 10 – 12 minutes.   Do not boil.  Season to taste.  Ladle into warmed deep plates or bowls and top with a generous spoonful of sour cream and a halved cherry pepper if desired.

 

Gypsy Potatoes

At a Gypsy funeral, a table is kept stocked with food and replenished during the wake, which lasts all day and night, usually for three days, with an open casket not far away.  Once the funeral party arrives at the cemetery, mourners set food and drink on the casket as it is lowered in the ground and spill wine in the grave as it is filled in.  Some tribes spread a tablecloth on the ground next to the newly covered grave and picnic on cold meats and cheeses; others wait until they return to the home of the deceased.

 

½ cup olive oil

2 lbs. Red Bliss or other red-skinned potatoes, peeled and sliced

2 Tbsp. caraway seeds

4 Tbsp. butter at room temperature

Salt and pepper

Preheat oven to 400 degrees.  Pour oil into a roasting pan and heat in oven for 10 minutes.  Remove pan and spread potatoes over the bottom of the pan.  Return to oven and roast, uncovered for 1 hour, until the potatoes are crisp on the outside and tender inside.  Turn a few times so the brown evenly during baking.  Add caraway seeds and butter and mix well to melt the butter to coat the potatoes with the seeds.  Season with salt and pepper to taste.  From Death Warmed Over by Lisa Rogak

 

Zigeuner Sauce

3 med sliced onions

4 green peppers, sliced

2 red bell peppers or 1 16 oz can of diced red pepper

1 – 16 oz can dice tomatoes

1 small can tomato paste

1 cup vegetable oil

1 tea garlic powder or 4 pressed garlic

1 tea white pepper

1 tea ground paprika

1 tea salt

1 cup beef base

1 cup brown sugar (maybe more?)

Pinch cayenne pepper

4 -5 cups cold water

3 Tbsp. cornstarch mixed with cold water

Heat oil and sauté onions.  Stir very; add 4 -5 cups cold water and spices.  Bring to boil for 1 minute.  Add dissolved cornstarch and stir.  Make the sauce as thick as you like.  It tastes good to be breaded with steak or a meatloaf.  We served it at the Rheinland Restaurant as Zigeunerschnitzel (Gipsy schnitzel) with spaetzle (homemade egg noodle) or home fires.

 

Gypsy Soup

3-4 Tbsp. Olive oil

2 cups chopped onion

2 cloves crushed garlic

2 cups chopped, peeled sweet potatoes or winter squash

½ cup chopped celery

1 cup chopped, fresh or canned tomatoes

¾ cups chopped sweet peppers

1 ½ cup cooked chickpeas

3 cups stock or water

2 tea paprika

1 tea turmeric

1 tea basil

1 tea salt

Dash of cinnamon

Dash of cayenne

1 bay leaf

1 Tbsp. tamari

Cook the chickpeas for a few hours before you use them in the soup.  In a soup kettle filled with water/stock, throw in the onions, garlic, celery, sweet potatoes and seasonings.  Simmer covered for 15 minutes.  Add remaining vegetables and chickpeas; simmer another 30 minutes or so until all the vegetables are tender as you like them.

 

Shliskes

¾ cup flour

1 egg

Salt

Blend until dough is formed.  Grate into little pieces of dough.  Flour them lightly so they won’t stick together. Boil salt and water.  Drop in the shlishkes and cook for 8 minutes.  Serve with Gypsy (Zigeuner) Sauce.

 

Sauerkraut

2 cups Sauerkraut

1 green bell pepper, chopped

2 Tbsp. brown sugar

½ tea caraway seeds

Mix together.  Bake in a covered, greased pan about 25 minutes.

 

Dried Fruit Compote

1 Cup each, pitted prunes, dried apricots, dried pears, dried peaches, dried apple rings

½ cup raisins

¼ cup honey or sugar (optional)

Grated zest and juice of one lemon and one orange

4 – 6 whole cloves

1 cinnamon stick

1 Tbsp. peppercorns (optional)

Slivered blanched almonds, toasted for garnish

Into a large non-aluminum saucepot, place the fruit.  Cover with enough water to cover.  Stir in honey or sugar, lemon, orange zests and juice and seasonings.  Bring to boil.  Cook; covered over low heat until fruit is plump and tender about 20 minutes.  With slotted spoon, remove cloves, cinnamon stick and peppercorns.  Spoon fruit into a serving bowl and pour liquid over.  Chill 3 -4 hours or overnight.  Sprinkle with toasted almonds and serve with yogurt or sour cream.

 

Coconut Balls

Mix one tube of condensed milk with 100 grams of shredded coconut and 100 grams of chopped pecans.  Wet your hands and shape into balls.  Roll into coconut shavings.

 

Marzipan

250 grams readymade marzipan & halved walnuts.  Shaped marzipan into a long tube.  Slice.  Attach to every slice a piece of walnut.  1 on each side.

 

 

 

 

 

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