Don’t look at your shadow
Photo by MMaggs via Pixaby
https://pixabay.com/users/wild0ne-920941/
Table of Contents
Welcome to Groundhog day
punxsutawney phil: everyone’s favorite rodent. When else, but on Groundhog day would anyone care about a groundhog? And, why is Bill Murray always involved with these meddlesome creatures? Think about it. Groundhogs are nothing but overgrown gophers. And, if you remember Bill’s battle in “Caddyshack“, it’s no wonder he was the victim and hero in “Groundhog Day” as well. That’s right, a silly little romp with deja Vu that is an indelible part of the American Cinematic lexicon. But, why is this day even a thing? They let the groundhog out, while hundreds of people wish out loud, “Don’t look at your shadow.” You know, it’s not predictive of anything; right?
The concept is that if the groundhog comes out of it’s hole, and sees his shadow, because it is a clear day and the sun is up, he will scamper back into his hole. This means that there will be 6 more weeks of winter. If he doesn’t see his shadow, spring will arrive early. Now, if you look at a calendar, spring officially begins 6 weeks after groundhog day. So, duh. No matter what, spring will be here March 20.
Don’t look at your shadow, you may see a honey badger…
You may look at the goings on in a sleepy hollow in Pennsylvania, and say, “Who are these people, and why do they do this every year?” Well, it’s not an original American idea. You can thank the Germans for this tradition. But, the Pennsylvania Dutch made an adaptation.
Around the time of Martin Luther and the protestant reformation in the church, Germans became interested in weather lore. February 2nd is a date that Christians call Candlemas. It celebrates Jesus first presentation to the Temple. 40 days after Christmas as would be the tradition. So, Germans adapted the day as one to see if hibernating animals would emerge from their caves. Previous generations went to check on bears. But, with urbanization and hunting, bears became less available. So, the badger became the animal of choice. Sometimes foxes would come into the equation as well. But, mostly, it was the badger (probably because they are bad ass). According to German lore, if the badger sunned himself, there would be 4 more weeks of winter.
When Germanic people settled in Pennsylvania, though, they didn’t find a lot of badgers. But, there were plenty of groundhogs. So, the groundhog became the animal of choice. And, to be a little more accurate, they adjusted the calendar to the six weeks that lead up to the equinox. Although versions of the candlemas observation of hibernating animals dates back centuries, the first record in the United states goes back to 1840.
So, how do you celebrate Groundhog day?
What we know as the groundhog day tradition in Punxsutawney began in 1886/1887. Members of the elks lodge, with the help of the local newspaper made the ceremony at Gobblers Knob a thing. It took a couple years to catch on. The same Elks also had a groundhog feast in September, where they would hunt and serve the creature. Luckily, that tradition faded away after a while.
Now, every year, there is a whole carnival at Punxsutawney every February 2nd. There are similar celebrations across the US and Canada. But, Punxsutawney is the king of Groundhog celebrations. Everyone knows Punxsutawney Phil (the groundhog). But, that name has only been around since 1961. Supposedly, the name is a nod to Prince Philip (The guy who married Queen Elizabeth). Whether or not that is true, the name works, even if it’s not the same groundhog all the time. With an average lifespan of 6 to 8 years, if you go back to 1887, there have probably been about 40 groundhogs used for the celebration (They generally use full grown groundhogs).
So, bundle up, head outside and see if some ground dwelling or cave hybernating creature goes out sunbathing. Or, you could be like a regular person and just watch the Bill Murray movie like the rest of us.
So, what do we eat on Groundhog day
Some sadistic people will serve versions of groundhog stew. But, that requires hunting and cooking the creatures. And, how can you eat something after you have named it? The whole concept is pretty twisted. Besides, if you eat all the groundhog, what are you going to use for groundhog day, a badger? Good luck finding them. And, good luck if you do find them. Remember, they are bad ass!
Being a Pennsylvania Dutch tradition, dining on Germanic foods is appropriate for the day. Sausages, strudels, and Schnitzels are all in order. If you don’t mind firing up the grille in a foot of snow, have at it. But, It is still winter, whether the groundhog says so or not. So, hearty slow cooked meals are a good choice. Fire up the hearth, and braise some food.
Below, we have a recipe for Sauerbraten, a traditional German version of a pot roast. Of course, for best results you should begin marinating the beef a couple days in advance. But, you can make due on a few hours of marinating. Remember, you have to be up at dawn to see the groundhog. So, start marinating first thing. Then, come afternoon, you can begin cooking. You can do this in a crock-pot or a heavy pan or dutch oven in your oven. After a quick sear. Braise the beef in its liquid, then make a sauce, and serve. There are many versions out there. This recipe adheres closer to a traditional German version. Some people crumble gingersnaps into the sauce. But, we went with fresh ginger, honey, and a traditional Roux for thickening. try adding some mushrooms and onions. Serve it with roasted vegetables, potatoes, or Spaetzle.
Don’t look at your shadow, Enjoy the comfort food of the day
Of course, you can always make some homemade pretzels. These are a staple of the Pennsylvania dutch. They are warming, filling, and everyone can enjoy them (vegans too). And, don’t forget to drink plenty of beer. Remember, you are celebrating a rodent and superstition. You’d best get loaded. Because, it really is a silly thing to be celebrating. But, it sure can be fun… Just, Don’t look at your shadow, and stay warm.
Pennsylvania Dutch Sauerbraten
Ingredients
- 2 to 3 Lb Bottom round beef, preferably eye of the round
- 2 Cup Spanish or sweet onion
- 6 Large garlic Cloves
- 6 each Thyme Sprigs
- 6 Each Rosemary Sprigs
- 4 Each Bay Leaves
- 3 Cups Red Wine
- 1 Cup Red Wine Vinegar
- 6 each Juniper berries
- 12 Each Peppercorns
- 6 Each Whole Cloves
- 1 Tbsp Kosher Salt
- 2 Tbsp Sugar
- 1/4 Cup Ketchup
- 2 Cup Veal or Beef Stock
- 1 tsp Chopped Fresh Ginger
- 1/4 Cup Honey
- 2 Tbsp Unsalted Butter
- 1 Oz AP flour
- Salt and pepper to taste
Instructions
- Mix all of the ingredients except beef, ketchup, ginger, stock, honey, butter, flour, and the last salt and pepper to make a marinade for the beef. Place the beef in the marinade. Cover well. Refrigerate overnight, preferably for 2 to 4 days. You really want the wine and aromatics to penetrate the beef.
- Preheat oven to 350
- Remove the beef from the marinade. Heat a heavy pot or dutch oven over high heat with a little bit of oil. Sear the beef about a minute or two per side. You want a deep caramelization. Add the marinade back in. Add the stock, ketchup, ginger, and honey; and, cook either in a dutch oven on or in a crock-pot/slow cooker. Cook for about 4 hours. The beef should be tender, but not falling apart. Give more time if needed.
- While that is cooking, make a roux by melting the butter. Stir in the flour until it becomes a paste. Then cook over low heat until it browns slightly. You want to cook, but not burn the flour. Stir often to prevent scorching and promote even cooking.
- When the beef is done, remove it from the pot. Let it reat before cutting. Bring the sauce to a boil. Whisk in the roux, and cook until thick. Adjust seasoning. Then Strain the sauce.
- Slice the beef and arrange on a plate. Drizzle with the sauce. Serve with Potatoes or spaetzle, and roasted vegetables like carrots, greens, and/or brussel Sprouts.
Herbed Spaetzle
Ingredients
- 4 Cups AP flour
- 8 Each large Eggs
- 2 tsp Salt
- 3/4 Cup Milk
- 1/4 Cup Assorted Chopped Herbs, rosemary, Thyme, Parsley, Chives
- Salted water for cooking
- Unsalted Butter to toss in
Instructions
- Whisk the eggs until well blended. dd in the milk. Whisk well. Stir in the flour, herbs, and seasoning. Mix until it is forms a batter that is thick enough to stay together, but thin enough to push through a colander. Set aside to rest for 5 to 10 minutes.
- Boil water with a little salt in a large pot. Hold a colander with wide holes over the boiling water. Press the batter through the colander so it drops in small pieces into the water. This can be done in a couple batches. When the spaetzle floats to the top of the water, let it boil for another few seconds, then transfer it to a strainer. Let the liquid drain well.
- Melt butter in a pan over high heat. Stir it. Let it begin to brown. Toss the spaetzle into the better and toss until well coated. Season with salt and pepper. Serve hot.