Cabbage rolls in tomato juice

My husband and I lived in Eastern Europe for several years when we were newly married.  Although we weren’t huge fans of cabbage rolls at the time, I got a yen for them last week and decided we would have an Eastern European feast.

I didn’t know that my hankering for purple sauerkraut and stuffed cabbage rolls was pregnancy-induced, but my husband recognized it as a tell-tale sign. You can read all about our exciting news on my Countercultural mom blog!

This would be a good feast to have if you are studying any area in Eastern Europe.  We were served cabbage rolls in Romania and in the Czech Republic, in Germany and in Hungary.  Most Eastern European countries have their own version of the dish.

Menu:
For our Eastern European feast I served stuffed cabbage rolls, baked apples, purple sauerkraut and five grain bread.

Baked apples:
Cut apples in half and remove seeds.  Lay apples skin side down in a casserole dish and put a dab of butter in the center of each apple.  Sprinkle apples with cinnamon-sugar.  Fill the dish half way full with water and bake at 350 for about 25 minutes.

Stuffed Cabbage Rolls
1 head of green cabbage
1 large onion, chopped
2 tbsp vegetable oil
1/2 cup uncooked brown rice
1 pound ground beef
1/2 tsp salt
1/4 tsp pepper
2 tbsp brown sugar
3 cups tomato juice

Remove about 10 or 12 large outer leaves and 6 small leaves of cabbage.  Cook the leaves in boiling water 5 to 8 minutes or until just tender.  Drain and set aside.

Saute onion in oil until crisp tender.  Add the brown rice and cook 3 to 5 minutes over medium heat, stirring constantly.  Cool rice mixture slightly.

Combine the rice mixture, the ground beef, salt and pepper.  Spoon about 1/4 cup mixture in the center of each large cabbage leaf; reserve the smaller leaves.  Fold left and right sides of large leaf over; roll up, beginning at the bottom.

Repeat with the rest of the large leaves.  You can cook this dish immediately, or chill it overnight in a sealed tupperware container, as I did.

When you are ready to cook the rolls, arrange the reserved small leaves in the bottom of a large Dutch oven or stockpot.  Spoon the brown sugar over the leaves.  Top with the cabbage rolls, seam side down.

Pour tomato juice over assembled layers; bring to a boil.  Cover, reduce heat, and simmer 2 hours or until rice is done.

Braised Red Cabbage
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon caraway seeds
2 bay leaves
1/2 tsp grated lemon rind
1/2 tsp salt
1/4 tsp ground pepper
2 tbsp olive oil
1 1/2 qts. water
1 cup red wine vinegar
*1/4 cup salt
1 small head red cabbage, thinly sliced
2 tbsp red wine vinegar
1/4 cup chicken broth

Cook first 8 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until onion is tender.

Combine water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven.  bring to a boil.  *One-fourth cup of salt is correct for this dish.  Most of the salt is drained away after cooking.

Add cabbage to the boiling mixture and cook 10 seconds, stirring constantly.  Drain.

Add the cabbage, 2 tbsp vinegar, and chicken broth to onion mixture; bring to a boil.  Cover, reduce heat, and simmer 15 to 20 minutes or until cabbage is crisp-tender.  Discard bay leaves.

*My mother-in-law and I enjoyed making a kind of soup out of the leftovers by combining the stuffed cabbage rolls, the purple cabbage and the tomato juice.  Yummy!

It took a bit of doing to pull the costumes for this feast together. But it really wasn’t too hard. My boys already had a good bit of what they needed in their costume bin.

Our oldest son has a Scottish William Wallace Claymore sword from Vision Forum that he wanted to wear to the feast. I give him a lot of credit, as he really got into his part. He wore a kilt and spoke in a Scottish accent all night.

Two of the boys needed pants for their knight outfits. I was able to find a pair of footless, gray woolen leggings at Goodwill for one of them, and the other boy wore a pair of gray baseball pants. I cut off all the beltloops and the pocket on the back. It looked a bit rough, but his tunic hung down over the top, so it didn’t matter. Their hoods and shirts were things we’ve collected over the years. If your boys don’t have a knight costume, put one on your shopping list this Christmas. These costumes are worn constantly, not only when we are studying the Middle Ages.

Our youngest son dressed as a squire. We had a perfect costume for it but he lost it a day or two before the feast. You know he had to wear it every day for a week, leading up to the feast! So when the time came, we had to grab something on the fly for his squire robe. He wasn’t in it long…at the beginning of the feast, he was knighted and did a quick costume change. We pretended that the feast and the jousting tournament were in celebration of his knighting.

I was able to find a dress for myself in the prom section at Goodwill…for $5 I found a perfect Queen dress. The Lord must have put it there just for me. I was so excited when I found it! A long wig that I braided finished the look. The veil I was wearing was just a lace curtain valance that I tied around my pony tail in the back to conceal my own hair.

My husband was the hardest to costume. At 6’4″ tall, it’s hard enough to find clothes for him anyway! Goodwill to the rescue again. I bought a set of purple twin sized satin sheets that I adapted as a King costume. The flat sheet made a wonderful King’s cape for him.

And I found a way to create some makeshift pantaloons by folding the fitted sheet in half lengthwise and wrapping it around his waist. I pinned it in the back like a skirt, with the elastic (fitted part) down near his knees. The loose fabric was then gathered at the knees and pinned again to make a kind of pantaloon. It wasn’t ideal because it looked a little skirt-like (I did use extra pins to try and gather it in the middle to minimize this effect)…but it took just 5 minutes and he was a good sport about it. He wore shorts underneath (for comfort and modesty) and I think it fit the bill.

His sword was also from Vision Forum. They have many beautiful swords for sale. Each of our boys receives one as a special gift sometime during their 9th year, to commemorate the fact that he is half way grown.

Yet another use for my wig! I’ve worn it for Japanese Tea Party, 60s day (unbraided) and now Medieval Feast.

We could not find crowns, though! I went to several stores and no one had them. I’m so glad they didn’t! One of the girls from the family who joined us figured out a way to create the crowns from scratch using beads and copper wire. I think they were beautiful, and her creativity was one of my favorite parts of the feast.

Menu:

Wassail
Selection of Cheeses
Bread
Potato and Leek Soup
Pheasant from the King’s Forest (aka Roasted Chicken Legs)
Wild Boar (aka Ham)
apple tarts
gingerbread

Recipes:

For the wassail, we just used warmed apple cider. You could put some mulling spices in it if you want to.

Leek and Potato Soup

One bundle of leeks (about 1 cup diced)
One 16 oz. box of chicken broth
2 cups shredded hash brown potatoes or peeled, cubed potatoes
1/2 cup butter
one large onion, diced
1/2 cup flour
2 cups milk
salt and pepper to taste,
chives to garnish (optional)

Wash the leeks thoroughly. Cut off the green part of the leeks as well as the root end. Remove the outer layer. Dice the white part that remains. You are going to put it in a blender after it is cooked, so the leeks can just be rough chopped.

Boil the potatoes and leeks in the chicken broth until soft and tender. In a separate pan, melt the butter. Saute the onions in the butter until golden. Stir the flour into the onions and cook until bubbly, stirring constantly. Slowly add the milk to the flour and onion mixture, stirring to combine. Now add the onion mixture to the vegetables and broth, stirring well.

Pour contents of the pan into a blender and puree. You may need to work in batches. Season with salt and pepper to taste. Add additional broth if the soup seems too thick or starchy.

Variation: This is my go-to cream of vegetable soup recipe. You can substitute broccoli, cauliflower, or other vegetables for the potatoes and leeks. I love this recipe!

Apple tarts

This recipe was a bit of a flop…I tried to make little apple tarts by cutting pie crust into rounds with a biscuit cutter and making tiny, hand-held pies. There was just too much crust for the amount of filling that could fit on a little round. If you want to make tarts, I suggest using a flakier pastry, such as puff pastry. Alternatively, use your favorite apple pie recipe, making it one day ahead of time so that it has time to firm up. If you aren’t using plates or forks, you do NOT want an overly juicy pie!

Roasted Chicken Legs

Brush chicken legs with Olive Oil. Sprinkle with salt and pepper. Roast on a baking pan in the oven at 400 F for 30 minutes. Before removing from the oven, broil for 2 minutes to brown the chicken legs. I found a wonderful roasted chicken leg recipe here.

We celebrated our Medieval Feast last night! Usually our feasts only involve our family, but we did something on a slightly larger scale this time. Another family joined in, as well as my dad.

The children from both families met earlier this week and prepared a program to present during the feast. It was wonderfully entertaining! A squire was knighted, and some of the guests shared news about Chaucer and his Canterbury Tales, the Battle of Crecy, and other “current events”. There was even a tournament involving archery, sword play and jousting.

To start the evening off, we set out some medieval games. Although chess and checkers were available, the young lords preferred our homemade version of the Viking game Hnefetafl. The boys didn’t play for long, though. They were too enamored with their costumes, swords and shields to sit still playing games.

The children had the wonderful idea of using shields from the Dollar Tree to decorate the feasting hall. I used a strip of painters tape on the handle of each shield to attach them to the wall. It wasn’t that strong, and a few of the shields did fall, but it was quick and easy and most of them stayed put.

In some cases it was easy to wrap the tape around the handle of the shield and a knob on the hutch or a hanging sconce, and this worked quite well. The painters tape was easily removed afterward with no marks. The shields were very lightweight and only cost $1 apiece. My boys will have fun playing with them now that our feast is over, and everyone loved our beautiful feasting hall!

I also took some battle axes that we had in our weapon bin and hung them, crossed, on a plate hanger that normally adorns our dining room wall.

My husband had a linen cloth with a knight on it, which he has been saving since he was a child. This was easily hung with more painters tape. I cut the strips to form a frame for the cloth, and we fancied it to be a medieval tapestry.

It is almost Halloween, so the Dollar Tree had some other decorations that were meant to be spooky but which I felt could double for this occasion. I bought one package of old, creepy bottle labels and applied one titled Ye Olde Spider Venom to a bottle of Barq’s Root beer. Our Viking guest brought this with him to the feast. The boys thought someone should be sentenced to death-by-spider venom, but instead, we let the official cup bearer taste it for purity. It passed muster, so it was served.

When the cup bearer felt sick later that night (ostensibly from overindulging in Wild Boar), the King was quick to blame the spider venom. He immediately began searching for a replacement cup bearer in case the first one didn’t pull through!

I also set some candles and a simple vining floral decoration on the head table as a centerpiece. The King sat in a very throne-like chair at the head of the table.

We used individual type-writer key letters to make the placecards. Part of the program was a brief discussion about Johann Gutenberg’s wonderful “new” invention, the printing press, and a bit of bragging about how the King purchased a set of printed placecards just for this occasion.

I’ll explain more about the menu in my next post, but for plates we purchased flat sandwich wraps to use as trenchers. Everyone got a knife and a spoon, and we assembled a collection of chunky mugs for our glassware.

To be authentic, we ate with our fingers and did not use napkins. I did put a dark-colored tablecloth on the table, and I confess to using it a few times to wipe my fingers.

I’ve got lots more to share about this wonderful feast which will undoubtedly be one of the highlights of our school year! Upcoming posts will include our recipes and how we pulled the costumes together.

No feast has been more highly anticipated in our home than the Viking Feast. My husband can trace his Norwegian heritage all the way back to Harald Hardrade, the Norwegian King who was killed in 1066 in the Battle of Stamford Bridge….and beyond. My sons take great pride in their Viking blood.

My mother-in-law makes a pilgrimage to Wisconsin every year to eat Lutefisk. In olden-times, Norwegians ate a fish that was so hard and bony, they had to use Lye to soften it. I’m not sure how they make it now, but everyone says it is an acquired taste (i.e. it tastes horrible). Needless to say, we didn’t have that on the menu.

We do eat Lefse every Christmas, which is a tortilla-like Norwegian flat bread spread with butter and brown sugar. I didn’t have that on hand for this feast, and I doubt it was around in Viking times anyway.

We did not have costumes for this feast, either. Sorry! The white sheets used in our Egyptian Feast, Greek Feast and Roman Feast could not be adapted for the purpose, and we didn’t have time to pull anything else together.

My Vikings enjoyed this feast. We used or Hnefetafl Board as a centerpiece.

Want to know what we did have? Keep reading for the menu and recipes. I relied heavily on The Viking Answer Lady and on a PDF file from Tjurslakter titled Viking and Anglo-Saxon Recipes for my information about what people ate during Viking Times, as well as for some of these recipes.

We learned that Vikings typically only ate twice a day, morning and evening, and their fare was simple.

The Menu:
non-alcoholic, homemade Mead
Rye bread with salted butter
soft cheese
Stewed beef
Norwegian pancake with berry sauce
Stewed fruits with yogurt

The children wanted to taste Mead, so I searched the internet for a non-alcoholic version. I found a few. Here’s the recipe I used, taken from the Group Recipes site:

Soft Mead
4 cups water
1 cup honey
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cinnamon
1 lemon

The instructions said to boil this but I was in a rush, so I did it in the microwave. It turned out fine. I put the water, honey and spices into a dish and heated it until it boiled. Stir in the honey until it dissolves, and squeeze the lemon into it. The instructions I found said you can also use orange slices, and that the drink should be cooled and strained. We did not strain it, and we drank it warm. It was yummy!

Easier Mead alternatives

Another recipe that sounds even simpler called for 2 parts apple juice, 4 parts honey and 6 parts water. Mix in a pan, bring to a boil and let simmer for half an hour, then cool and strain.

Research indicated that the Vikings also drank herbal concoctions. Chamomile or Rose hip tea might be a good choice.

Stewed Beef

For the stewed beef, I simply put chunks of stew meat into my crock pot, along with some root vegetables and onions. My kids like carrots, but turnips or parsnips would also do. I added a bit of water and a couple packages of stew flavoring, and set it on low for several hours.

Viking fun without the fuss!

I know it would have been more authentic in a giant kettle over the fire, but I try to keep most of our “feasts” something that is reasonably done on a regular school night, in the same time I might normally spend making dinner. The main point to keep in mind about Viking stew is that they did not have potatoes or tomatoes, so your stew shouldn’t have them either!

We purchased the rye bread and cheese. We used Brie, as our whole family loves it. We learned during our studies that the Vikings conquered quite a bit of territory, including part of France, so we felt fine about our choice.

I had told my husband to get Brie at the store, but the children wanted to buy Jarlsberg, which is a Norwegian cheese. Hubby bought the Brie anyway, certain that he should get “whatever mom wants”!

When they got home and told me about their shopping trip, I knew that the kids were right. To be more authentic, we should have had Jarlsberg. Those boys certainly do know their cheeses!

Dessert: Norwegian Pancake with Berries, and Summer Fruit, Honey and Hazelnut crumble with yogurt

Pancake with Berries (this recipe came from The Viking Answer Lady and is for four servings).

2/3 cup white flour
1/2 cup whole wheat flour
1/2 tsp. salt
2 1/2 cups milk
2 tablespoons butter
1 cup lingonberries (we used raspberries)

Turn the oven to 425F. Whisk the batter together without the butter and stir in the berries. Melt the butter in a heat resistant baking pan or oven proof skillet, and pour in the batter. Bake in the middle of the oven for about 25 minutes or until the pancake has a nice color. Cut into pieces and serve with jam.

I doubled this recipe, and there was a lot left over. It took 45 minutes for the larger pancake to set. I didn’t think the kids would like it, as you could clearly taste the whole wheat flour, and there was no sugar in the recipe. I melted the jam in the microwave so it would pour onto the pancake like syrup. The kids loved it, though. So did my husband! Everyone wanted the leftovers the next day, and asked if I would make it again in the future.

Vikings in Anglo-Saxon Britain: Summer Fruit, Honey and Hazelnut Crumble Recipe from Viking and Anglo-Saxon recipes.

2 pounds mixed soft summer fruits (raspberries, lingonberries, strawberries, currants, cherries or similar)
honey or brown sugar (to taste)
3 oz. toasted hazelnuts
3 oz. whole wheat brown breadcrumbs

Put the fruits in a pan or in a microwave dish with about 1″ watr in the bottom. Cook gently for 10 to 15 minutes (microwave for 4 to 6 minutes on high), or until the fruits are soft without being totally mushy. Sweeten to taste with the honey or brown sugar.

Drain off the extra juice and save it to serve with the pudding. Chop the hazelnuts in a food processor, then mix them with the breadcrumbs. Pour the fruit into an over-safe dish and cover it with a thick layer of the nut mixture. Bake at 350F for 30 minutes or until top is lightly browned. Serve with cream or plain yogurt and the warmed fruit juices.

We enjoyed this. I serve plain yogurt very often, flavored with a bit of brown sugar or honey and some fresh fruit, so this was not too unusual for us. I liked the way it tasted with the warm fruit. The kids enjoy it more without the nuts and crumbs.

We kicked off our back-to-school hands on projects with a Roman Feast this week. We ended the school year studying Ancient Rome and picked up where we left off with a look at how the Roman Empire fell.

Things are crazy busy right now, so I wanted to keep this feast simple. I managed to pull it off without much planning at all, using ingredients I already had in the house. Of course, we recycled the sheets used in our Egyptian Feast and our Greek Feast to make Roman tunics. I simply cut some sheets from Goodwill in half and cut a hole for their head and two holes for arms…voila, instant (if not perfectly authentic) Greek chitons. These also served as our Roman tunics. If you start with the Egyptian Feast you can use the same sheets for all 3 costumes, and I found that a couple of large sheets were enough to serve the entire family with some judicious cutting.

I used tablecloths, sheets and (for my little guy) a table runner to make the togas that drape over their shoulders. I wore a tablecloth also, as a simple cloak.

Click here to watch a brief video that shows how to put on an authentic Roman toga.

We set up our Triclinium table again using the leaves from our dining room and kitchen tables and surrounding them with couch cushions. I learned a lesson during our Greek Feast and covered the cushions with bedsheets this time, in case of spills!

For dinner, I decided to serve a mix of some traditional foods of Ancient Rome that we still eat today, as well as some fun “make-believe” dishes which the Romans ate but we would never touch. We pretended to be wealthy so that we could enjoy several different dishes.

The boys thought it was pretty fun to eat Roasted Doormice (chicken legs) and Peacock Nuggets (Anytizers cordon blue nuggets). We learned that the Ancient Romans liked Omelets with honey, so we tried that, too. Side dishes included bread, grapes, olives, nuts, apples and salad. I did not make a dessert for this meal, though the Romans did eat desserts at their feasts.

I recommend waiting until near the end of the feast to inform boys that belching was considered polite at Roman feasts.

This meal did not take any more time than a normal dinner would have, aside from the few minutes spent setting up the Triclinium table and getting the costumes together. The side dishes were very fast and simple, and I made the omelet quickly on the stovetop as the chicken legs finished cooking.

I found some interesting notes about Roman cooking, including this chicken recipe, here. The people who wrote this site took their recipes from an old Roman cookbook, which was written by a Roman gourmet named Apicius in the 1st century and added to over time. Eventually an editor published this cookbook in the 4th century and titled it after Apicius. Much of what we know about Roman cooking seems to be taken from this record.

Here are the recipes I used:

Roasted Doormice (aka Baked Chicken Legs)

Put the following ingredients in a large ziploc bag:

1 cup flour
1 tsp. salt
1/4 tsp black pepper
2 tsp cumin
2 tsp sweet paprika
2 tsp caraway seed

Dredge the chicken legs in a dish of milk and then shake in the flour mixture. Double quantities if you are using a large number of chicken legs. Place on a baking pan and brush with olive oil. Bake at 350 for 40 minutes or until done.

My family did like this recipe, but felt it could have used more spices. This is just a guideline, as no measurements were given and I just “eyeballed” the quantities.

I used Anytizer chicken nuggets and called them Peacock nuggets. You could make similar substitutions for exotic foods like ostrich and flamingo.

Green Salad

For our simple salad I tore Romaine lettuce leaves and topped them with black olives, red onion and some feta cheese. Romans did NOT use tomatoes, so neither did we. I like to top a simple salad like this one with some dry Good Seasons Italian dressing, just sprinkled over the top, and then drizzle with balsamic vinegar and olive oil. For other occasions, add red or yellow pepper strips, tomatoes, and sundried-tomato flavored feta cheese. Everyone seems to love this simple, delicious salad.

Omelet with Black Pepper and Honey

The Roman omelet recipe I used called for adding both milk and a bit of olive oil to the eggs before cooking the omelet. I don’t usually add oil to omelets, but “when in Rome!” When the omelet was finished I topped it with some fresh ground black pepper, as the recipe instructed. Mushrooms were also called for, but my family hates them so I left those out. The recipe said to serve the omelet with honey. Our four year old was the first to taste it and he loved it! I tried it, too, and it reminded me of egg custard…not unpleasant at all!

Slushies

I was keeping things simple so I did not make slushies, but you could. I read that sometimes slaves were sent into the mountains to bring back fresh snow for slushies. If you have a snowcone maker this would be a fun addition to your feast!

Our Table
My oldest son suggested we eat on a triclinium table. Greeks, Romans, and Jews during Jesus’ time all ate at triclinium tables. These tables were three-sided, with the fourth side open. They were usually low to the ground and diners reclined, as on a couch, with their head toward the table.

We “built” our triclinium table using the leaves for our dining room and kitchen tables. We surrounded the “table” with couch cushions. I would recommend using cushions from an old couch, like we did. If you don’t have an old couch you might want to cover the couch with beach towels. There were several spills tonight, as no one was used to reclining while eating!

Simple Costumes
We made simple, inexpensive Greek chiton robes to wear. I used the same two white thrift store sheets that I constructed our Egyptian Feast costumes from earlier this year. I had cut those two sheets into six pieces (kilts for dad and the boys and a simple dress for me).

You know I’m all about keeping it quick and easy! My dress didn’t really need to be altered at all (see the Egyptian post for no-sew instructions as to how I made it).

For the boys, I took their portion of the sheet and folded it in half. I cut a hole out for their head and they slipped it on. Then I cut two holes for arms and presto! We were done. I’ll adapt these same pieces of sheet for our Roman togas in a few weeks when we do our Roman feast! I’ve gotten a lot of mileage this year from two cheap thrift store sheets!

Our Personas
Each boy wanted to be a different person that we studied. Our feast was quite the Who’s Who event, as we had Archimedes, Socrates, Plato, Aristotle and Alexander the Great all in attendance. We read that women weren’t allowed to publish written works in ancient Greece, so they often did so under the name “Anonymous”. Women weren’t allowed to eat with men, either. So I went by the name Anonymous tonight, and joined the feast! The boys thought it was a clever way around the problem.

Anonymous is having fun, while Plato is deep in philosophical thought.

I was hoping to have a Socratic Method Discussion during our meal, but that was an unrealistic goal. We had lots of fun, laughing and joking and enjoying the food. Our reading indicated that we were supposed to each take a piece of bread and dip it in our “wine” (sparkling grape juice) before starting the feast, but we forgot. Everyone was too eager to dive in and try the lamb!

See my post Recipes for the Greek Feast for our menu!

I got out the pattern blocks a couple weeks ago. The younger boys have loved playing with them while we read!

We had our Ancient Greek Feast this weekend! Here is our menu and the recipes we used.

Menu:
*Dried apricots and dates
*Olives (Kalamata, black and green olives)
*Green and red grapes
*Cheese tray with herbed goat cheese, Greek Feta cheese, Pita bread slices, and toast-crackers
*Marinated, grilled leg of lamb with Tzatziki sauce
*Greek salad
*Baklava
*Sparkling Red Grape Juice

Shopping Instructions:
Many grocery stores do not sell lamb. I initially planned to do Lamb Chops, but they cost $22 a pound here! So I quickly decided a leg of lamb was a more economical choice. I found this frozen at a specialty butcher. Publix also had several cuts of lamb available. The cheeses were found in the deli section of my normal grocery store.

The dried fruit, grapes, olives, cheeses, bread and crackers required no preparation. Just plate and serve.

Recipes:
This feast was delicious and we all thoroughly enjoyed it! It isn’t hard to make this food, but several of the dishes need some advanced preparation. I would recommend reading instructions for all the recipes before you begin, so that you know which steps need to be done in advance. For example, you’ll want to make the lamb marinade in advance so that the lamb has time to soak up the flavors. While the lamb sits in the marinade you can move on to the Tzatziki sauce, which also has a few steps.

Here are the recipes for our Ancient Greek Feast. Enjoy!
I found this recipe on Epicurious.

Marinated Grilled Leg of Lamb
6 lb. boneless leg of lamb
1/2 cup extra-virgin olive oil
1/4 cup lemon juice, preferably fresh
1 1/2 tsp. salt
1 tsp. pepper
4 cloves garlic, minced
1 Tbsp. dried oregano

Mix everything together. Pour into a ziploc bag and marinate the lamb for at least an hour or up to 8 hours in the refrigerator. Allow the lamb to sit in the marinade at room temperature for about an hour before grilling. I followed the grilling instructions found here. We have never made lamb at home before, but it turned out fantastic!

Tzatziki sauce

We love this sauce, typically served on Gyros. We ate it with the lamb tonight. Yummy! I found this recipe on the internet, as well.

Ingredients:
* 1 (8 ounce) container plain yogurt (Preferably Greek yogurt or Fage)
* 1 cucumber, peeled and grated
* 1 tablespoon olive oil
* 1/4 lemon, juiced and zest
* 1-1/2 teaspoons chopped fresh dill
* 1-1/2 cloves garlic, peeled
* 5 Mint Leaves, chopped fine
* Salt and Pepper to taste

There are two initial steps which MUST be done before making the Tzatziki sauce. First, if you don’t have the Greek yogurt, you’ll need to drain the extra water out. Lay a piece of cheesecloth inside a colander (or use a very fine strainer). Pour the yogurt in and allow it to sit in the strainer (over a bowl or in the sink) for at least an hour so that the extra water drains out. If you have time, and can allow it to drain over a bowl in the refrigerator overnight, that is even better.

*I love Greek style yogurt, and use this method frequently.

Second, the cucumber will also have to be drained. Peel it, and then grate it with a box grater or in a food processor with a grater blade. Scoop up the grated cucumber and place it in some cheesecloth. Squeeze out as much juice as you can and discard the juice. Without these two important steps, your Tzatziki sauce will be really soupy.

You can see in this photo how much juice I was able to squeeze from one cucumber!

Once the yogurt is the right consistency and the cucumber has been squeezed out, combine all ingredients (listed above) in a large bowl, stirring gently to combine. Enjoy!

Authentic Greek Salad

Ingredients:
2 large cucumbers
4 large tomatoes
1/2 large red onion
12 kalamata olives
1/4 to 1/2 cup crumbled feta cheese
extra virgin olive oil, salt, pepper and red wine vinegar for the dressing

Peel, seed and dice 2 large cucumbers and place in a large bowl. Chop the tomatoes and thinly slice the red onion. Add to the cucumber and stir to combine. Slice the olives and crumble the feta cheese into the salad. Drizzle with the extra virgin olive oil and the red wine vinegar and sprinkle with salt and pepper to taste. Toss to combine.

Baklava
This is an authentic Greek treat, but my recipe is actually from Iraq. This recipe was shared with us by dear friends and it is, truly, the best Baklava EVER! The cardamon is the secret and necessary ingredient. It is expensive, so I normally only make these decadent treats at Christmastime.

1 package Fillo dough, (usually in the frozen fruit section at the grocery store)
9 oz. walnuts, ground
3/4 cup sugar
2 tsp. cardamon
2 sticks butter
1/2 bottle clear Karo corn syrup

Filling:
Freshness is key in this simple cookie. I prefer to buy whole walnuts and grind them in my food processor, and to get fresh cardamon, if possible.

Combine the ground walnuts, sugar and cardamon and set aside.
Thaw Fillo dough for 8 hours in the refrigerator and 4 hours at room temperature if you can. This makes it easier to work with. If you don’t have time, I have used the dough after it has set at room temperature for just 30 minutes. It tends to break more easily, but that doesn’t really matter with this dough.

Lay out half a package of Fillo dough, layer by layer, into an 18 x 14 cookie sheet. This dough is very forgiving, so it does not matter if it rips or tears. Just place the sheets into the pan, one at a time. It doesn’t matter if a sheet is ripped into 3 or 4 pieces, just lay it out onto the pan. What DOES matter is that you place the layers one sheet at a time, not all in a stack. Don’t allow the dough to overlap the edge of the pan. Fold edges in if you need to.

Pour the filling over this crust layer, spreading with a spoon so that it entirely covers the Fillo dough.

Place the other half package of Fillo dough over the top of this filling, working with it in the same way as you did before.

Melt the two sticks of butter and pour them evenly over the top of the baklava. Pull some of the fillo away from the sides of the pan so that butter can get down between the dough and the pan on all sides. Use a spoon or your fingers, if you need to, to ensure that all the dough is covered evenly with melted butter.

Take a sharp knife and cut the baklava into diamond shaped cookies. To make a diamond shape, bring the knife straight down in rows from left to right across the pan. Then cut in a diagonal pattern to reveal the diamond shaped cookies. This recipe makes around 50 cookies. They are rich, so don’t make them too big.

Bake at 350 for 25 to 40 minutes, or until the top is golden brown.

Allow to cool. Re-cut the diamonds.

Drizzle with the half bottle of Karo clear corn syrup and serve. These treats are best fresh. They will taste their very best the day they are made and good for a couple more days after. Over time, they begin to dry out and do not taste nearly as yummy, so these should ideally be made the day of your feast.

They dressed in their best Jewish garb and hid in their booths while I was making lunch. When I brought their feast down, they all jumped out at me and scared me!

They ate their feast (ham and cheese sandwiches, apple slices and water) in their booths, and had a great time!

We were so encouraged by our family devotions today! For a look at how the Lord spoke to us, check out the post on Counter-cultural mom blog.

At the beginning of the school year, each participating family chooses a country to study. Some families choose a country they want to learn more about, while other pick something from their normal course of study. The coordinator keeps a list of which country each family has chosen so that there is a good variety.

We were studying Ancient China this year, so we chose that as our focus for the International Festival. We had lots of fun learning about Chinese inventions, making homemade paper, doing calligraphy, visiting the High Museum of Art to see the Terra Cotta Warriors of Xi Huang Di, learning to use chopsticks and studying China’s geography and climate. We displayed the children’s hands-on work as well as the papers they wrote on a large tri-fold board.

Our oldest son wrote a paper on Chinese inventions, our third grader wrote about the Great Wall of China and our first grader wrote about the Terra Cotta Warriors. The children also made a large salt-dough map of China to put on the table in front of our display board.

One of the best parts of the festival is the food! Each family is responsible to bring an item or two of food from their chosen country. We brought fried rice and fortune cookies. We tried so many fabulous dishes tonight.

During the festival, children participate in a scavenger hunt. About a week before International night, families submit two questions (one easy, one difficult) which can be answered from their display board. The coordinator compiles them into two scavenger hunts, one for younger kids and one for older ones. The kids have a great time going around to all the displays, and they learn so much from each one as they hunt for the needed answers.

This game makes sure the kids not only do a good job learning about their own chosen country, but that they also learn something about all the other countries presented. If they finish their scavenger hunt, they can submit their name for door prize drawings. This year’s door prizes were all food items from different countries. Our family won Belgian chocolates, Dutch Stroopwaffel cookies, Korean shrimp-flavored chips and Norwegian ginger cookies.

After the scavenger hunt and feast are over, families can share presentations if they want to. Our oldest son played a Chinese song on the piano, and other children played violin or sang a song in their chosen language.

One family did a Powerpoint presentation on Mexico, sharing lots of photos and teaching some phrases in Spanish along the way. Some children wear costumes and others come as they are. The festival is all about having fun and sharing what we’ve learned with each other.

At the end of the evening, the festival coordinator taught three large group dances. She had appropriate music to go with each dance.

Our children loved the Filipino dance they learned, which was a bit like “the jaws of death”. Two adults slide bamboo poles together and then apart in rhytym to the music. The children needed to try and jump between the poles when they were open and jump out of the poles before they came back together.

You might consider holding an International Festival! It is a great opportunity for kids to display what they have been working on, and a fun way to for them to learn about other countries.