A little Soul for Solstice

It happens every year around the same time. We have the “shortest day of the year”. But, this is a misnomer. The day is still 24 hours. It’s just the least amount of sunlight. Still, it has a magical connotation. As, the year is broken into 4 sections known as solstices and equinoxes. In Spring and Autumn we celebrate equinoxes, where the hours of sunlight and dark are roughly equal. In Summer and winter we celebrate solstice. The summer solstice is the longest day of sunshine. And, winter is the shortest. And, that’s where we are today. It’s time to celebrate winter solstice. Technically, this year, it arrives at 10:27 PM (EST) tonight. That doesn’t stop us from spending the whole day celebrating. While the actual moment of solstice is fleeting, the feeling persists. So, let’s have a little soul for solstice.

No. We’re not talking about James Brown; although, Getting funky, getting down, and get on up is definitely in order. Unfortunately, the general population derides Solstice as some pagan, Wiccan, or godless celebration to be feared. But, nothing could be father from the truth. In fact, most major religions celebrate their holidays based on Solstice and equinox events. No one actually knows when Jesus was born; so, the powers that be (some 500 years later) chose a date near Solstice (coincidentally, the celebration of the Roman Sun god Sol Invictus). What we really celebrate at this time is the indomitable soul, nae, the over-soul Ralph Waldo Emerson spoke of or the Paramatma of Meher Baba. By recognizing and honoring the change in orientation to our life giving sun, we recognize our relation to the universe and all that binds us together.

Holiday cheer? Spread A little Soul for Solstice.

Holidays are supposed to be a time of cheer. More than that, they call on us to honor our oneness and connection to each other and the universe. Winter solstice is particular to half the world at a time. And, it doesn’t fully embrace the scope of the universe. But, it does give us time to reflect on our orientation in the galaxy and beyond. Ironically, while the entire Northern hemisphere of the globe descends into darkness, on the shortest day of the year, the southern region experiences the longest. It’s no wonder we can’t get along when half the world is experiencing a totally different season. And, thanks to millennia of successive empirical rule, the holidays we celebrate, the customs we observe, even the way we keep time, all flow from a EurAsian-centric concept of world order.

Doing this, we miss the bigger picture of eternity. The moment of Solstice is a finite point in time. It’s gone before we know it. And, it flows into an ever expanding river of time. We are a teacup in the Milky way. And, a speck of dust on a microscopic level compared to the endless ocean of space and time. Yet, we can’t even take the time to realize that half the world is on an opposite timeline? Observing solstice can bring us closer to this awareness. When you celebrate today, don’t just Spread “holiday cheer”, take the time to observe our place in the universe, and realize, it’s all connected. Each thing is part of this unfathomable eternity, be it a galaxy, planet, region, individual, or even the mouse sneaking in your house to escape the cold. We are all part of the Over-soul.

We all seek connection

Solstice reminds us of our commonality. We all inhabit this Third rock from the sun. And, we all have basic needs for survival and the pursuit of happiness. Unfortunately, the need for sustenance means we need to ingest other living beings. The vegans are saying, “not me”. But, yes, you too. Plants are living things. Even the rocks and minerals that make up our planet are all part of a living, thriving organism. So, why all the disagreement and vitriol against each other? Not only are humans the same species with the same needs, we are all part of a much larger interstellar organism. To the universe, we are no more important than a gnat is to us. Yet, we, and the gnat, are all part of that same universe. So, the next time you get upset with someone, reflect on this day, and the bigger picture.

Of course, this is all a pipe dream that we could actually get along. But, if we can make the grass roots movement to connect on an individual basis, and spread that to others, maybe it can make a difference in some way.

I’m reminded of the story of the starfish:

One day a man was walking along the beach when he noticed boy picking up and gently throwing things into the ocean. Approaching the boy he asked, “Young man, what are you doing?” “Throwing starfish back into the ocean. The surf is up and the tide is going out. If I don’t throw them back, they’ll die,” the boy replied. The man laughed to himself and said, “Do you realize there are miles and miles of beach and hundreds of starfish? You can’t make any difference.” After listening politely, the boy bent down to pick up another starfish and threw it into the surf. Then, he smiled at the man and said, “I made a difference to that one.”

Start with charity

Hopefully, this is the spirit of the “holiday season”. Do what you can with what you have for whomever or whatever you can. Obviously, we can’t help everyone. But, maybe if we help someone or something outside of our own diaspora, that can help spread the message of oneness.

Solstice and all the religious holidays of the season remind us to do any act of charity and healing we can. Judaism celebrates miracles and reclamation. Christianity celebrates coming together in the name of God. Kwanzaa calls for a strengthening and betterment of community. Unfortunately, none of them reaches beyond their community to the whole world or the larger picture of the universe. They all extend kindness. But, few people delve past the simple acts of charity, to truly unite all in the everything. The fleeting nature of solstice reminds us of our own fleeting nature. And, if it teaches nothing else, we should become more purposeful in our living. As Henry David Thoreau said: “As if you could kill time without injuring eternity”.

How about a little Soul Food for Solstice?

Truly, food for the soul is more than food on a plate. We waxed philosophically here today. And, hopefully, like with the starfish, it may make a difference to a few souls. But, our corporeal bodies still need nourishment. So, we hark back to where we started with James Brown and link his version of soul with Emerson’s Over-soul through the medium of home cooking. Nothing makes a soul feel better than some good old comfort food and home cooking. To that end, we bring you these “soul food” recipes to warm up your solstice celebration. So get ready to get down and get on up! It’s time we put a little soul in Solstice.

Chicken and Andouille Sausage Gumbo

cheffd

This is a Creole style version of the classic.

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Creole

Servings 4 people

Ingredients

  

• 1 cup each onion, celery, bell pepper we are using red pepper, green works too
• 2 T chopped garlic
• 2 ounce butter
• oil for cooking
• 1 Lb Chicken breast, cubed
• 1/2 lb Andouille sausage
• 1/2 cup sliced fresh okra
• 1 quart chicken broth/stock
• 1 pint tomato sauce
• 1 pint diced fresh tomato
• 1 T cajun seasoning
• 1 t gumbo file seasoning optional
• 1 each bay leaf
• 2 or 3 whole mini hot chilis fresh or dried
• salt and pepper to taste
• corn starch mixed into a slurry with water to thicken if needed
• 2 cup large diced zucchini optional
• For the rice
• 2 cups white rice pcik your favorite variety
• 4 Cups water
• 1 each cinnamon stick
• Salt and pepper to taste
• 1 T olive oil or butter

Instructions

 

• Heat oil in a large heavy bottom pan. Add in onions, celery and 1/2 of the bell peppers plus the garlic. Saute over high heat until translucent and add in the butter
• Slice the sausage into rounds and add to the vegetables along with the chicken cubes. Cook evenly on all sides, be sure to get some brown color into the proteins.
• Add in the okra and allow to cook for about a minute, stirring occasionally.
• Add the stock, seasonings, chilis, and tomato sauce. Bring to a boil.
• Turn back the heat to a simmer. Allow to simmer for about 10 minutes. Then add in the tomatoes and the rest of the peppers. Cook for 2 more minutes. If you are adding zucchini, saute it in a little oil and season. Then add in at this point.
• Check the flavor and consistency. Add salt and pepper. If it seems a little thin, bring to a boil and whisk in a little cornstarch mixed with cold water.
• Make the white rice by boiling water with a cinnamon stick, salt and pepper. Add in the rice and bring to a boil. Cut back to a simmer and cook until all the liquid has been evaporated. Add in a little olive oil or rice and stir in.
• Serve the gumbo in a bowl with rice on the side.

Notes

There are many versions of Gumbo out there. Most start with a roux base. This one is more of a stew than a soup and is thickened by the okra and optional addition of corn starch.

Since gumbo file isn’t a spice one would generally keep in their pantry, I consider it an optional ingredient since it is so seldom used and would just take up space and eventually lose its potency.

There are many options for other ingredients. I put zucchini into this at the end because I feel it needs a textural and nutritional boost. This is not something traditional and it is not necessary. I just like the color contrast and the added dimension.

You can switch out ingredients as you like. Shrimp, crab, and crayfish are common ingredients. You can do different sausages, you could even do pork, lamb, beef, or other meat.

If meats aren’t for you, substitute vegetables (I like squashes, snap peas, mushrooms, green beans, or others). and use vegetable stock instead of chicken. Since vegetables are more delicate, I would cook them separately and add them at the end.

Keyword Creole, chciken, andouille sausage, gumbo, okra, Spicy, mardi gras

New Orleans Beignets

cheffd

A French interpretation of a dessert doughnut via New Orleans

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine New Orleans

Servings 4 people

Ingredients

  

• 1/2 T dry yeast
• 1 cups warm water It needs to be around 100 to 110 degrees. To cold won't activate yeast. too hot will kill it.
• 1/2 cup white sugar
• 1/2 t salt
• 1 large eggs
• 1/2 cup milk some recipes call for evaporated milk. either works. if you use fresh, get 4%, not skim or lower fat.
• 4 cups bread flour
• 3 T coconut oil
• oil for frying
• powdered sugar for sprinkling
• Sauces for dipping

Instructions

 

• whisk the sugar, water and yeast together. set asid in a warm place for about 10 minutes to allow the yeast to bloom
• In a separate bowl, beat the eggs and whisk in the milk. Melt the coconut oil and add that, the eggs, and milk to the yeast water.
• Mix the salt in with the flour in a stand mixer with a paddle attachment or bread hook. slowly add in the liquid until a smooth dough is achieved.
• Allow the dough to rest in the fridge for at least an hour.
• Remove the dough from the fridge and roll it into logs. Cut pieces a couple inches long.
• On a stove top or fryer, heat oil to 350 degrees. Place the dough in the oil. It should puff up nicely. If i doesn't the oil is not hot enough. Flip the beignets to cook evenly on either side. When cooked through, remve from the heat and dry on paper towels.
• Sprinkle with powdered sugar while still hot and serve immediately with your choice of dips

Notes

Temperatures are important here. The water for blooming the yeast needs to be warm, not hot and the cooking oil has to be hot enough to get a good rise, but not so hot that it burns the dough.

I suggest a salted caramel, chocolate, and or a berry dip to accompany the beignets. You could do store bought or make your own. Let us know if you want us to post recipes.

Keyword New Orleans, Beignet, French, doughnuts, Powdered sugar, dips, dessert

Chocolate Bourbon Pecan Pie

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American, Southern

Servings 1 Pie

Ingredients

  

• For Pie Dough:
• 2.5 Cups AP Flour
• 1 tsp Kosher Salt
• 1 Tbsp Sugar
• 1 Cup Very Cold Butter Cut into 1/4 inch Cubes (best if put in freezer for 20 minutes or straight out of fridge)
• 4 to 8 Tbsp Ice cold water
• For Chocolate Glaze:
• 8 Ounces Sweet or semi Sweet Chocolate Chips, chunks, or disks
• 1 Ounce Bourbon
• 1 Ounce Vegetable Oil
• For Filling
• 1 Cup Brown Sugar
• 1 Cup Light Corn Syrup (or Honey)
• 1/2 Cup Molasses
• 1/4 Cup Bourbon
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Kosher Salt or sea salt
• 1 Tbsp Vanilla Extract
• 4 Large Eggs
• 1 Stick Unsalted Butter

Instructions

 

• Preheat oven to 350
• Make Pie Dough: Mix all the dry ingredients together. Then, you can either use a food processor or mix by hand, add in the cold butter into 1/2 of the flour. Mix until all the butter is coated. Then, add the rest of the flour. Mix until it becomes a paste. Add water 1 Tablespoon at a time, mix well. You want a solid dough, not too wet or dry.
• Lightly flour a flat, clean surface. Roll out the dough until it is about 1/8 inch thick. Fit the dough into a 9 inch pie tin and crimp the edges by hand. Set aside until filling is done.
• For Chocolate glaze: Melt chocolate, booze, and oil in a double boiler or in a mixing bowl over a pan of boiling water. Stir until smooth. If it is too thick, add more oil. But, don't make it too thin or it won't set up. Take half the chocolate and brush the inside of the pie shell.
• For Filling: Boil all ingredients except for eggs, Butter, and vanilla in pot for about 2 minutes. Be sure to mix it well. make sure the syrup is smooth. Remove from the heat. In a mixing bowl, whisk the eggs. Slowly drizzle in the hot liquid, whisking constantly until the mix is smooth. be careful not to add too fast or you could curdle the eggs. Stir in the butter and vanilla quickly. The residual heat will melt the butter.
• Fold the pecans into the filling. Then, pour the filling into the pie shell. Make sure it lies flat. Put the pie tin on top of a sheet pan to catch any drips if the pie bubbles over. Bake the pie for 45 to 60 minutes until it firms up.
• Remove the pie from the oven and drizzle with the rest of the chocolate. Cool at least an hour. When it is fully set up, you can slice it and serve. Try serving it with ice cream and a bourbon caramel sauce or just as is.

Notes

This recipe makes a large pie. But, if you’re like most of us, you know how messy pie cutting can be. Even when you cut very carefully, the crust always seems to crumble. If you have smaller tins or even muffin tins, you can make individual pies or tarts by dividing the dough equally. Either way, enjoy.

Keyword Bourbon, chocolate, Comfort food, Pecan, Pie, southern, Sweet