Maslenitsa

Today is Forgiveness Sunday, the last day in the week-long Russian celebration known as Maslenitsa before The Great Lent begins. This is the day to forgive those who have wronged you over the year and to ask forgiveness from anyone you have wronged. A fresh start to kick off a 40-day saga of fasting and self reflection. An opportunity to try to hurt fewer people’s feelings, be more generous, less critical, less selfish… whatever your fatal flaw, today is the day to seek redemption and try again.

Russian Orthodox Lent begins on Clean Monday, instead of Ash Wednesday like Roman Catholic Lent. Both religions fast during Lent, but the Orthodox church’s asceticism really shows up the Western church’s endeavors at self-denial. While Roman Catholics abstain from meat on Ash Wednesday and Fridays in Lent, in my experience this is just an excuse to attend beer soaked fish-fries at VFW Halls. On Clean Monday the devout Russian Orthodox do not eat at all, and then only uncooked food on Tuesday and Thursday of the first week of Great Lent. They then follow that up with a strict regimen of restrictions, including no meat at all, throughout the 7 weeks leading up to Orthodox Easter.

Keeping with the great tradition of gluttony before fasting, the week before this intense abnegation is the festival of Maslenitsa, or Butter Week or Pancake Week. Dairy and Eggs are forbidden during the Great Lent. Russians use up any stockpiles of these ingredients by gorging on blini, which are yeasted pancakes made with buckwheat or white flour, butter and milk and served drenched in hot butter, sour cream and any number of additional delicacies. Blini are a sacred food in Russia, and like many Christian traditions, this festival’s origins are pagan. In Slavic Mythology, the round, golden blini symbolize the return of the sun and farewell to Winter.

This Russian version of Mardi Gras or Carnival is a seven day festival that begins on

wikimedia commons, public domain image

wikimedia commons, public domain image

Monday with the construction of a Maslenitsa Doll out of straw and old women’s clothing. This doll is the mascot of the week and paraded around town on a stick, like the Burning Man with fewer hallucinogens. The first blini are also made on Monday and given to the poor. Tuesday is when the festivities and pursuit of romance begin. (The Sunday after Easter is a popular day for getting married, so unattached men and women are supposed to be on the look out for a mate.) In addition to sleigh riding, parades, clowns, drinking and merriment on this day, men are permitted to kiss any passing woman they choose. This might be acceptable behavior at Burning Man, but in sounds pretty creepy in regular society. So be careful ladies! On Wednesday, sons-in-law are invited to their mother-in-law’s home to feast on blini and compliment the mother-in-law on her hospitality. Thursday is when the revelry becomes mandatory, all non-essential work in the town must stop and everyone gets in on the fun. The main attraction on this day is the official Fist Fights. Men drink large quantities of vodka and punch each other to honor Russia’s military history. On Friday, sons-in-law host their mothers-in-law for a blini feast, which more likely means that their wife does all the work, while the men nurse their hangovers, black eyes and bloody noses from Thursday’s revelry. Saturday is the Sisters-In-Law Gathering, where the youngest wife hosts her sisters-in-law to try to gain their favor and show off her hospitality.

This brings us back to today, Forgiveness Sunday. After a week of butter and vodka-infused debauchery, it is quite likely that one might have a good deal that needs forgiving.

Wikimedia Commons, Pubic Domain Image.

Wikimedia Commons, Pubic Domain Image.

At the end of the day the Maslentisa Doll and any leftover pancakes that you are too bloated buttered to eat are thrown into a bonfire and The Great Lent and all it’s austerity begins.

There are not many of us in modern American culture who have jobs that will enforce a mandatory work stoppage to dedicate an entire week to eating blini, sledding and fist fights so I suggest a one-day party that incorporates as many elements together as you like. For instance, you can invite all your in-laws and anyone you need to forgive and/or punch in the face all to the same party on Saturday or Sunday. If you live in a part of the country that still has snow you could host a sledding or ice skating party at a nearby park and invite everyone back to your house afterwards to warm up with fresh blini, hot tea, mulled wine and of course, vodka!

Blini

The white flour blini is the more popular version these days, and preferable for sweet combinations, like butter and jam, nutella, berries or whatever your heart desires.

This recipe is from: A Year of Russian Feasts by Catherine Cheremeteff Jones.

1 teaspoons active dry yeast

1 cup whole milk

1/2 cup water

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons unsalted butter, melted and still warm

1 large egg

1 1/3 cups plus 1 tablespoon all-purpose flour

1 teaspoon canola oil, for cooking the pancakes

Place the yeast in a medium-sized bowl.

Combine 1/2 cup of the milk and the water and heat to about 100 degrees F.

Add the milk mixture, sugar and salt to the yeast and gently whack until yeast has completely dissolved.

Add the butter, egg and flour. Whisk until smooth.

Scrape down the sides of the bowl, cover with plastic wrap, and let the batter rise in a warm place for 1 hour.

Stir down the batter, re-cover with plastic wrap, and set aside in a warm place to rise for 30 minutes.

Heat the remaining 1/2 cup milk to lukewarm and stir it into the batter.

To cook the blini, heat the canola oil in a large well-season or non-stick skillet over medium-high heat until hot.

Add about 1/3 cup of the batter and immediately swell the batter to form a thin pancake. Cook the pancake until the surface is firm and the underside is golden brown, about 45 seconds. Turn and continue to cook until the bottom is golden, about 30 seconds. Serve the blin immediately. Or if you are serving them after all the blini are cooked, stack them, cover loosely with foil and place them in a very low oven until ready to serve.

Serve with small bowls of various fillings for people to help themselves at the table.

Strawberry Ice Cream

from The Fresh Kitchen
The Wild Virginia Strawberry is native to North America. It is half of the hybrid used to create the modern garden strawberry that we know best. Like most things American, these strawberries were larger than their European counterparts. They were not actively cultivated until the early 19th Century because they grew so abundantly in the wild.

3/4 lb (12 oz.) strawberries, sliced
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
2 cups heavy cream
Pinch of salt
Directions:
1. In a medium bowl, stir together strawberries, sugar, and vanilla. Let sit for 1 hour, stirring every so often, so the berries release their juices and the sugar dissolves.
2. Pour strawberry mix into a blender and pulse once or twice (not too much, or you’ll lose any chance of having strawberry bits in your ice cream).
3. Add milk, cream, and salt to the blender and pulse until combined and your strawberries are in tiny pieces. Move blender pitcher to the refrigerator and refrigerate at least 1 hour or until thoroughly chilled. This gives the flavors time to blend and mellow.
4. Once the mixture is thoroughly chilled, transfer to your ice cream machine and freeze according to manufacturer’s instructions.

Strawberry Ice Cream

Blueberry Ice Cream

From Cats and Casseroles
July is the month designated by the US Department of Agriculture to celebrate the native North American fruit, the Blueberry “with appropriate ceremonies and activities”. I think a Fourth of July, George Washington Ice Cream Social featuring Blueberry Ice Cream would qualify as an appropriate celebration, don’t you?

1 c. (half-pint) blueberries, rinsed and any stems removed
1/4 c. sugar
1 c. heavy cream
1/3 c. half-and-half
scant 1/2 c. sugar

1. In a small bowl, toss blueberries with 1/4 c. sugar. Cover with plastic wrap and place in refrigerator. Keep refrigerated 2-3 hours, stirring every 30 minutes or so.

2. Mash sugared blueberries in the bowl, using a fork. In a large mixing bowl, whisk together heavy cream and scant 1/2 c. sugar. Whisk in half-and-half. Add blueberries (and the syrup they’ve created) into cream mixture. Whisk for about two minutes.

Churn according to ice cream manufacturer’s instructions. Enjoy right away, or store in freezer in an air-tight container.

IMG_1891

Turkey

Wild Turkey was very common in New England in those days, so while it is probably Duck or Goose that was the featured bird referenced in Edward Winslow’s account, it is hard to believe a three day feast for 150 people wouldn’t have included a turkey or two.

My brother John, the resident Turkey expert in my family handled the bird, so I will have to rely on him for an account of how to do it.

Egg and Rum Flip

Yo ho ho and a bottle of rum. If there is one thing you don’t want to mess with, it is a pirate’s rum ration. Fresh water was in short supply and rum was the beverage of choice on board most ships. The Rum Flip in Blackbeard’s day was a combination of beer, rum and sugar served in  tin can. This updated cocktail version is probably more palatable to modern seaman and land lubbers alike.

1 egg
1 tsp sugar
1 oz rum
1/4 pt milk

Separate the egg. Cream yolk thoroughly with sugar. Add rum and milk. Whip egg white stiffly and fold in. Serve chilled.