The holiday season has come to an end, filled with joy and excitement, and my family and I truly cherished the moments we shared. However, as the weather shifts, it seems that many family members and friends are battling the usual colds and sniffles that often accompany this time of year. My youngest daughter visited over the weekend after attending a funeral in Hondo. She spent some quality time with me, helping to take down the Christmas tree and tackle some cleaning. I had recently bought shades for my sewing room, and she kindly cut them to the right size and hung them up for me! We had a lovely time reminiscing about the holidays, both agreeing that it was a truly special season.
January 6 marks the celebration of the Epiphany, a term derived from Greek that signifies "appearance." This occasion is also known as the Feast of Lights, the Feast of the Three Kings, and Twelfth Night. It marks the end of the season dedicated to the Nativity in the Christian liturgical calendar. In Western traditions, Epiphany honors the visit of the Three Kings, or Wise Men, to the newborn Jesus, representing a significant Christian festival that celebrates Christ's manifestation. Although the Nativity was originally observed on this date, it was moved to December 25 in the fourth century A.D. What started as a deeply solemn feast evolved into a period of festivities, particularly during the sixteenth century under the reign of Queen Elizabeth I of England.
We are focusing on the Feast of the Three Kings and the Twelfth Night of Christmas for this column! I realize that by the time this edition reaches you, the opportunity to bake the cake and join in the festivities will have passed. However, you can keep this idea for next year, or who knows, perhaps I’ll manage to be more prompt with my column in the future!
Mardi Gras begins with Twelfth Night, celebrated twelve days after Christmas, marking the arrival of the Three Wise Men in Bethlehem. In Spanish tradition, gifts are exchanged on this night rather than Christmas. The French refer to it as Petit Noel, celebrated on January 6th, which is known for its festive balls. This year, the festivities wrap up on the Tuesday before Ash Wednesday, February 10th. Celebrations traditionally started in private homes, culminating in the enjoyment of the Gateau du Roi, a cake made from brioche dough. Inside the cake, there was often a small bisque or porcelain figurine, or a bean—typically a red bean that might be gilded with silver or gold leaf. According to tradition, the individual who found the doll or bean in their slice would be crowned king or queen of the ball, tasked with organizing the following week's celebration. The series of balls continued leading up to Mardi Gras. Among the affluent, real gold and diamond jewelry occasionally replaced the bean or doll in the cake.
The cake is adorned with frosting and decorated with vibrant sugar stripes. The purple symbolizes Justice, green signifies Faith, and gold embodies Power.
Let’s discuss soup, as the weather has shifted from summer to what feels like winter overnight. The forecast indicates that we’ll experience some chilly days ahead. I have two fantastic recipes to share: a creamy cheese soup and a hearty potato soup. This past Monday, I filled in for a friend at our Pokeno club as the hostess and opted to try the “Soup in a jar” recipe that was featured in the newspaper recently. It was a hit and everyone appeared to savor it!
Cheesy Soup
¼ cup of butter or margarine
½ cup of finely diced carrot, celery, and onion each
1/2 cup of all-purpose flour
1 and a half tablespoons of cornstarch
4 cups of both chicken stock and milk. (You can substitute with canned chicken broth.)
1 pound of shredded cheese (including 1 cup of cheddar, 1 cup of Velveeta, and ½ cup of American cheese)
Add salt and pepper according to your preference, but keep in mind that if you used canned broth, you might not need to add salt.
In a pan, melt the butter or margarine and sauté the carrots, celery, and onions until they're tender. Sprinkle in the flour and cornstarch, stirring continuously until the mixture is bubbly. Gradually incorporate the stock and milk, continuing to cook and stir until the sauce is smooth and thickened. Season with salt and pepper according to your preference.
Creamy Potato Soup
Three or four big Russet potatoes.
I cooked the potatoes in chicken broth instead of water, and it turned out really delicious!
2至3汤匙黄油或人造黄油
1 chopped onion
¼杯切丁的芹菜
One to two cups of milk, half and half, or a mix of the two.
Add salt and pepper according to your preference.
1 cup of shredded or cubed cheese (optional)
Add salt and pepper according to your preference.
Parsley (optional ingredient)
Start by peeling the potatoes and chopping them into small pieces. Put the chunks into a pot and add just enough water to barely cover them. Cover the pot and cook until the potatoes are soft. Meanwhile, in a separate pan, sauté onions and celery until the onions become translucent. Once the potatoes are cooked, take a potato masher and gently mash them, ensuring to leave some pieces intact. Mix in the sautéed onions and celery, pour in some milk, and heat just until it begins to simmer. If you're using cheese, add it at this stage and warm the mixture gently until the cheese is fully melted. If desired, stir in some parsley before serving.
