Dragon Fruit – From Farm to Table

What is Dragon Fruit?

Dragon fruit, also known as Pitahaya refers to the fruit of the genus Hylocereus cactus. The dragon fruit is cultivated in Southeast Asia, Florida, the Caribbean, Australia, and throughout tropical and subtropical regions of the world.

Dragon fruit comes in four varieties:
* Pink-skinned with white flesh and tiny black seeds
* Pink-skinned with red flesh and tiny black seeds
* Pink-skinned with purple/pink flesh and tiny black seeds
* Yellow-skinned with white flesh and tiny black seeds

The red and purple colors of Hylocereus fruits are due to betacyanins, a family of pigments that includes betanin, the same substance that gives beets, Swiss chard, and amaranth their red color.

The Dragon fruit's texture is similar to kiwifruit because of its black, crunchy seeds. Dragon fruit is used to flavor and color juices and alcoholic beverages. The flowers can be eaten or steeped as tea.

Nutrient Profile

Dragon fruit is loaded with fiber making it a good choice when managing your weight (fiber fills you up) as well as aiding in digestion as it promotes a healthy gut. One of the few fruits that contain iron, dragon fruit can help to raise iron levels—and when in combination with vitamin C, it increases the absorption rate of iron. 

The fruit contains several antioxidants (betalains, hydroxycinnamates, and flavonoids). The seed oil contains fatty acids, linoleic acid, and linolenic acid.

How to Select, Prepare and Serve Dragon Fruit

Dragon fruit is usually eaten raw, whether served cut up, blended, or frozen. You can choose to grill it on skewers along with other fruits.

1. Select a ripe fruit with bright red, evenly colored skin that gives slightly when squeezed.
2. Place the dragon fruit on a cutting board or another clean surface.
3. Use a sharp knife and cut down the middle. The fruit it then separated into two sections.
4. Removing the flesh. The skin is not edible. Run a spoon around the circumference of each section to separate the flesh from the skin. Using a spoon, lift the flesh out of the skin and place it on the cutting board.
5. Reserve the skin for serving (optional)
6. Check the flesh for any residual pink skin. If there is any skin, cut it off.
7. The dragon fruit is ready to be sliced, diced, or eaten right out of the fruit.

Storage

Ripe dragon fruit can sit on the counter for a few days. To store longer place the fruit in a sealed plastic bag and store it in the refrigerator.

Don't cut the dragon fruit until ready to eat it. Once cut, it needs to be refrigerated in a tightly sealed container. It can stay fresh for a day, possibly a little longer, depending on how ripe it is. Once the flesh begins to turn brown and get mushy, it's time to throw it out.

For the Home Growers
The Green Thumb Planet has prepared an easy to follow description on How to Grow Dragon Fruit Indoors

The dragon fruit flowers bloom only at night and for a few hours. The plants can flower between three to six times in a year depending on growing conditions. About 30 to 50 days after flowering, the dragon fruit will sit on the cactus and can sometimes have 5 to 6 cycles of harvests per year. Hylocereus has adjusted to living in a dry tropical climate with a moderate amount of rain.

Dragon Fruit Recipes

Dragon Fruit Salad

Servings: 4 servings

Ingredients

1 cup Fresh pineapple cubed

1 cup Fresh orange cubed

½ cup Fresh mango cubed

½ cup Blueberries

½ cup Dragon Fruit cubed (use 2 dragon fruits and reserve skin for serving)

½ cup Kiwi sliced

½ cup Raspberry vinaigrette dressing

1 Tbsp Lime juice

1 Star Fruit sliced, for garnish

Directions
1. When preparing the dragon fruit reserve the skin for serving.

2. Cut up pineapple, orange, mango, dragon fruit, and kiwi. Place in a bowl. Add blueberries.

3. Add raspberry vinaigrette dressings.

4. Mix gently, adding fresh lime juice.
5. Place the fruit mixture in the dragon fruit skin.

6. Adding slices of star fruit as a garnish.

Exotic Skewer

 Cut up your favorite fruits and place them on a skewer. Eat fresh or grill.

Directions

1. Cut the fruit into desired shapes.

2. Thread the fruit through the skewers alternating the fruit.
3.  Grilling: Double skewer so the fruit does not fall off. Place on a lightly oiled grill to prevent sticking and cook for 2 minutes or refrigerate until thoroughly chilled. Serve hot or cold.

References.
1. What Is Dragon Fruit? Spruce Eats

2. What Is Dragon Fruit And Does It Have Health Benefits? by Franziska Spritzler, RDN, CDE, Healthline 

3. Pitaya, Wikipedia 

4. How to Grow Dragon Fruit Indoors,  The Green Thumb Planet 

Pepper Pot Day Recipe

Pepper Pot is a thick stew or soup of beef tripe, vegetables, pepper, and other seasonings. Beef tripe is usually made from the first three chambers of a cow's stomach: the rumen, the reticulum (honeycomb and pocket tripe), and the omasum.

Pepper Pot Soup
Yields: 12 servings

Ingredients
1 pound sirloin steak, trimmed, cut into 1/2-inch pieces (or 1 pound honeycomb tripe)
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts low sodium beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons unsalted margarine
4 tablespoons all-purpose flour

Directions
1. Place the beef in a nonstick saucepan. Cook and stir occasionally until no longer pink on the outside, about 3 to 4 minutes. Drain and cut the beef into 1/4 inch pieces. 

2. In a large kettle, saute the bacon until clear. Add the beef, onion, celery, leeks, parsley, and green peppers; saute until tender.
3. Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil. Turn the heat down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
4. Add the diced potato and carrots, and cook for an additional 20 minutes.
5. Prepare the roux by stirring the flour into the melted margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 954-294-6300

National Chocolate Day Chocolate and Your Health

Chocolate and Your Health

Chocolate is believed to protect the cardiovascular system. The health benefits of chocolate may come from the antioxidant flavonoids. Chocolate comes from the cacao plant, which is rich in flavanols, a type of flavonoid phytochemical. (Other foods rich in flavanols include tea, cranberries, and red wine.)

Flavonoids help protect plants from environmental toxins and help repair damage. When we eat foods rich in flavonoids, it appears that we also benefit from this "antioxidant" power. The more nonfat cocoa solids a chocolate product contains, the more antioxidants it tends to contribute.

The fat in chocolate comes from cocoa butter and is made up of oleic acid (a heart-healthy monounsaturated fat), stearic, and palmitic acids. Stearic and palmitic acids are saturated fats. Saturated fats are linked to increases in LDL cholesterol and the risk of heart disease. Research shows stearic acid appears to have a neutral effect on cholesterol. Although palmitic acid does affect cholesterol levels, it only makes up one-third of the fat calories in chocolate. This does not mean you can eat all the dark chocolate you’d like.

Be careful about the type of dark chocolate you choose. Chewy caramel and nut covered dark chocolate is not a heart-healthy food option. Check extra ingredients that can add lots of extra fat and calories. If the chocolate contains fat ingredients other than cocoa butter, it might have more harmful saturated fats and trans fats, rather than stearic acid.

There is currently no established serving size of chocolate to help you reap the cardiovascular benefits. You can enjoy a moderate portion of chocolate, about 1 ounce, a few times per week.

More research is needed, but recent studies suggest the following possible health benefits of dark chocolate and cocoa.
1. Reduce the Risk of Heart Attack.
2. Decrease Blood Pressure and Increase Insulin Sensitivity
3. Improve Arterial Blood Flow
4. Help People with Chronic Fatigue Syndrome

The health benefits of chocolate may vanish if you are adding calories above and beyond your regular intake. This could mean you're adding more pounds along with the flavonoids.

Decoding Chocolates: Dark, Milk, or White. Discover the health benefits of dark chocolate's flavonoids, savor the creamy delight of milk chocolate, and find the sweet balance in white chocolate. Indulge mindfully for a heartwarming treat! #Chocolate Which Chocolate Is Best for Your Heart? 

References

1. Cleveland Clinic, Heart Health Benefits of Chocolate
2. WebMD, Health by Chocolate

Happy Kwanzaa

"Kwanzaa was created to introduce and reinforce seven basic values of African culture which contribute to building and reinforcing family, community, and culture among African American people as well as Africans throughout the world African community. These values are called the Nguzo Saba, which in Swahili means the Seven Principles. The Nguzo Saba stands at the heart of the origin and meaning of Kwanzaa, for it is these values which are not only the building blocks for the community but also serve to reinforce and enhance them."   - Dr. Maulana Karenga (Founder and Creator)

Kwanzaa is a week-long celebration observed from December 26 to January 1 each year.

 

Seven Basic Principles of Kwanzaa.
The colors of the Kwanzaa flag are black, red, and green; black for the people, red for their struggle; and green for the future and hope that comes from their struggle. It is based on the colors given by the Hon. Marcus Garvey, a national color for African people worldwide.
 

             

Kwanzaa has seven basic symbols. Each represents values and concepts reflective of African culture and contributes to community building and reinforcement. The following are the basic symbols:

Mazao (The Crops) These symbolize African harvest celebrations and the rewards of productive and collective labor. 

Mkeka (The Mat) This symbolizes traditions and history and, therefore, the foundation we build. 

Kinara (The Candle Holder) symbolizes our roots, our parent people -- continental Africans.

Muhindi (The Corn) This symbolizes our children and our future, which they embody.

Mishumaa Saba (The Seven Candles) These symbolize the Nguzo Saba, the Seven Principles, the matrix and minimum set of values which African people are urged to live by to rescue and reconstruct their lives in their own image and according to their own needs.

Kikombe cha Umoja (The Unity Cup) symbolizes the foundational principle and practice of unity, which makes everything possible.

Zawadi (The Gifts) These symbolize the labor and love of parents and the commitments made and kept by the children. 

The following videos share the history and traditions of Kwanzaa. The first video was created by Sesame Street and the story of Kwanzaa is told through a young boy; the second video is a Happy Kwanzaa song by Teddy Pendergrass; and the third video is a trailer from "The Black Candle", narrated by Maya Angelou.

Sesame Street: Kwanzaa

 

Kwanzaa, a Celebration. 

"The Black Candle" trailer, 

narrated by Maya Angelou.

Wishing the lights of Kwanzaa
brings happiness, warmth, and prosperity.

Resources
 Wikipedia: Kwanzaa 
 5 Things You May Not Know About Kwanzaa, History 

When you learn something from people or from a culture,
you accept it as a gift, and it is your lifelong commitment
to preserve it and build on it. 
- Yo-Yo Ma

December 25, National Pumpkin Pie Day

Pumpkin pie is a traditional dessert regularly served at Thanksgiving and Christmas in the United States and Canada. The pumpkin is a symbol of harvest time. The pie consists of a pumpkin-based custard baked in a single pie shell. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.

Pumpkin Pie

Yield: 12 servings
Ingredients

Crust

3/4 cup whole-wheat pastry flour (see Note)

3/4 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

2 tablespoons unsalted butter

3 tablespoons canola oil

3 tablespoons ice water

Filling

1 15-ounce can unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 14-ounce can low-fat sweetened condensed milk

2 large eggs, lightly beaten

Directions

Crust

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, sugar, and salt in a medium bowl. Whisk together.

2. Melt butter in a small saucepan over low heat. Cook, swirling the butter, until it is light brown, about 30 seconds. Transfer to a small bowl to cool.
3. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly.
4. Gradually stir in ice water, adding enough so the dough holds together and feels moist. Press the dough into a flattened disk.

5. Overlap 2 sheets of plastic wrap on a work surface, place the dough in the center, and cover it with 2 more overlapping sheets of plastic wrap. Roll the dough into a 12-inch circle. Remove the top sheets and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the remaining plastic wrap. Fold the dough under at the rim and crimp or flute the edge.

6. Position the rack in the lower third of oven; preheat to 425°F.

Filling

7. Combine pumpkin, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl until well mixed.
8. Add condensed milk and eggs and whisk until smooth.

Assemble Pie 

9. Pour the filling into the prepared crust.
10. Bake the pie for 15 minutes. Reduce the oven temperature to 350° and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes more.
11. Cover the crust edges with foil if they are browning too quickly.
12. Let cool completely on a wire rack before serving.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 

The Edible Christmas Tree

A fun and healthy project for the family to enjoy.

Supplies
Styrofoam Cones, assorted sizes (available at a craft shop).
Toothpicks (Young children should be assisted by an adult)
An assortment of Fruits and Vegetables, such as Cantaloupe, Honeydew, Grapes, Watermelon, mushrooms, Arugula, Broccoli, Kiwi, Mango, Carrots, Tomatoes, Figs, Blueberries, Strawberries, Peppers, Squash, Carambola, and pomegranate seeds
Protein: Cottage Cheese or Goat Cheese for snow

1. Wash your hands.
2. Wash the fresh fruits and vegetables.
3. Wash your hands again.

4. Cut fruits and vegetables into a variety of shapes. Make sure the pieces are large enough to fit onto a toothpick.

5. Start at the bottom and work your way up. Use the largest fruits and vegetables first.
6. Be creative

7. Top your Christmas tree with Carambola (Starfruit).
8. Sprinkle Goat Cheese over the tree.
9. Serve with low-fat vanilla yogurt.

December 23, National Pfeffernüsse Day, a Traditional Christmas Cookie (modified)

Pfeffernüsse is a fluffy cookie with ground nuts and spices, popular as a Christmas treat in Germany, Denmark, and The Netherlands.

German Spice Cookies (Pfeffernüsse)

modified from Saveur

Yields: 3-1/2 dozen

Ingredients

1/2 cup honey

1/3 cup unsulfured molasses

2 tbsp. unsalted butter

2 large eggs, at room temperature

2 cups whole wheat pastry flour

1/4 cup candied lemon peel, finely chopped

1/3 cup almonds, finely ground

3/4 tsp. freshly ground cinnamon

3/4 tsp. freshly ground black pepper (optional)

3/4 tsp. freshly ground cloves

3/4 tsp. freshly ground cardamom

1/2 tsp. baking powder

2 tbsp. vegetable oil

1 cup confectioners' sugar, sifted

1 tbsp. light rum

Directions

1. Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, about 2 minutes. Remove from heat and let cool. Add eggs and whisk to combine.
2. Combine flour, half the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl. Add honey mixture and beat with a wooden spoon until mixed. Form into a dough. Cover the surface of the dough with plastic wrap and refrigerate for 8 hours.
3. Preheat oven to 350°F.
4. Line 2 baking sheets with parchment paper and set aside.
5. Lightly oil your hands with some of the oil. Form dough into 42 balls, each about 3/4" wide (the dough will be very sticky, so keep your hands lightly oiled while working).
6. Divide dough balls between baking sheets, keeping them spaced 1" apart. Bake until slightly cracked on top and firm to the touch, about 15 minutes.
7. Transfer cookies to a wire rack and let cool slightly.
8. whisk together confectioners' sugar, rum, and 5 tsp. Hot water to make a smooth glaze. While the cookies are still warm, use a pastry brush to coat each one with a layer of glaze.
9. Set cookies aside to let them cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 

Whole Grain Date Nut Bread

Whole Grain Date Walnut Bread

Date nut bread became popular in the United States in the early 1900s, when dates were considered an elegant, shelf-stable luxury ingredient—perfect for winter baking. Because dates stored well and walnuts symbolized abundance, the bread became closely associated with Thanksgiving, Christmas, and New Year gatherings. Often sliced thin and served with cream cheese or butter, it was a staple on holiday tea tables, gift trays, and festive brunches.

Serves 12

Ingredients
1 cup chopped dates
1 cup boiling water
1 egg
3 tablespoons canola oil
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups whole wheat pastry flour
1/2 cup oat flour
2 tablespoons ground flax
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped walnuts or your favorite chopped nuts

Directions
1. Heat the oven to 350 degrees.
2. Combine the dates and boiling water in a small bowl and let stand for 20 minutes.
3. In a medium bowl, briskly whisk the egg, oil, sugar, and vanilla together.
4. Combine the flour, flax, baking powder, soda, salt, and cinnamon in a large bowl.
5. Mix the dates with their liquid and egg mixture. Fold in the walnuts.
6. Pour mixture into a lightly oiled 9 x 5-inch loaf pan and bake for 50-55 minutes until a toothpick inserted in the center comes clean. Let cool thoroughly before slicing.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years of experience. A valuable service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com 

The Kiwi: Emerald Elegance

The Kiwi: Emerald Elegance

The Kiwifruit

History of the Kiwifruit.

Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid-1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.

Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.

How to Eat A Kiwi

There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:

Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in! 

The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K, and Fiber. It is low in calories, low in sodium, has no cholesterol, and only a small amount of fat. 


One Large Kiwifruit weighs about 3.5 ounces (100 grams) and provides the following nutrition.

Kiwi Mint Lemonade

Makes 4 servings 

If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs. 

Ingredients

1 cup (250 mL) water

 ½ (125 mL) cup granulated sugar

 ½ (125 mL) cup packed fresh mint leaves

 3 California kiwifruit

 3 lemons

 Sparkling water

Directions
1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.

2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into a pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.

3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.

References.
1. Top 10 Ways to Enjoy Kiwifruit, Fruits and Veggies Kiwifruit

December 21, National Fried Shrimp Day

Batter-Fried Shrimp

Makes 2 servings

Ingredients

1/2 cup light beer
1/2 cup whole-wheat flour
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon canola oil, divided
8 oz raw shrimp, peeled and deveined, tails left on
Freshly ground pepper, to taste

Directions

1. Whisk beer, flour, mustard and salt in a medium bowl until smooth.
2. Batter the shrimp right before you add to the skillet.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Hold shrimp by the tail and dip in the batter one at a time. Let excess batter drip off.
5. Add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once. Adjusting heat as necessary to prevent burning. Cook until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a paper towel and pat dry. Serve on a platter.
6. Season the shrimp with pepper and serve right away.

Nutritional Analysis

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A great service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com

Sweet Taps: The Maple Syrup Story

Maple syrup is a syrup usually made from the sap of a variety of maple trees. The Canadian province of Quebec is the largest producer. Vermont is the largest producer in the United States.

Sweet Taps: The Maple Syrup Story

Regulations
· Maple syrup is graded according to scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup.
· Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup.
· In the United States, the syrup must be made almost entirely from maple sap to be labeled as "maple".
· "Maple-flavored" syrups include maple syrup but may contain additional ingredients.
· "Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup

Uses
Maple syrup is often added to pancakes, waffles, French toast, fruit, ice cream, and hot cereal. It is used as a sweetener or flavoring agent in baking and in granola, applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, and bread. Culinary professionals praise its unique flavor.

Nutrition
Maple syrup has a significant amount of manganese (13 grams = 22% DV) and contains potassium and calcium.

How It's Made - Maple Syrup


Reference: Wikipedia. Maple Syrup

Our Hanukkah Celebration Music, Symbolic Foods and Art

Traditional Hanukkah Foods

Hanukkah, also known as the Festival of Lights, is a Jewish festival celebrated with various traditional foods. While not all these foods have explicit symbolic meanings, some are tied to the holiday's themes of oil, victory, and the miracle of the Temple. Here are traditional Hanukkah foods and their connections:

1. Potato Latkes

These fried potato pancakes are the best-known Hanukkah food. The oil used to fry them commemorates the oil in the temple lamps. Made of shredded potatoes and onions, like hash browns, they are traditionally topped with applesauce and served as a side dish.

2. Kugel

Kugel is a sweet casserole from Central Europe. It consists of egg noodles baked with sugar, eggs, and sour cream. Raisins and spices such as cinnamon and nutmeg can be added. This rich dessert tops many people’s favorite Hanukkah foods and provides the flavor of many beloved holiday memories.

3. Brisket

A slow-cooked beef dish that is a hearty and flavorful centerpiece for Hanukkah meals.

4. Rugelach

Rolled pastries with sweet ingredients like dried fruit, nuts, or chocolate represent the holiday's sweetness.

5. Sufganiyot

Jelly-filled donuts topped with powdered sugar. They are fried and commemorate the importance of oil in the Hanukkah celebration. The filling can be flavored in several ways; though fruit jelly is standard, sweet custard can be substituted if preferred.

6. Matzo Ball Soup

A traditional Jewish soup featuring matzo balls, symbolizing comfort and sustenance.

7. Applesauce

Often served as an accompaniment to latkes, providing a sweet contrast to the savory pancakes.

8. Gelt (Chocolate Coins)

In the dreidel game, the gelt symbolizes the coins distributed to children during Hanukkah.

In 17 century Europe, it became customary for parents to donate small sums of money to their children to their teachers. The students learned how to give charity in light of commemorating the events of Hanukkah. In the 20th century, an American confectionary manufacturer came up with the idea of making Hanukkah “Gelt” from chocolate. They made the first chocolate-wrapped coins specifically for Hanukkah. The Hanukkah gelt symbolizes the tradition of giving charity to commemorate the Miracle of Light. 

9. Cheese Platter

Judith, a Jewish heroine associated with Hanukkah, fed cheese to an Assyrian general, making him thirsty for wine, which she gave him until he fell asleep.

Our Favorite Hanukkah Songs

Yes We Can

Telly from Sesame Street shows 
us how to play the Dreidel Game.