Global Cuisine News – we’re off to Romania!
Romanian and Christmas specialties! St. Margaret’s December potluck will focus on Romanian foods, but we also invite any favorite Christmas time specialties from those who want to avoid experimenting with something new. Our dinner will be Saturday, Dec. 14th.
An interesting recipe for Romanian stuffed cabbage, “Sarmale,” is in the folder on the time and talent table in the parish hall. It calls for filling and rolling pickled cabbage leaves with a mix of minced meats, rice and spices. Watch a video of the process here: http://www.youtube.com/watch?
Perhaps one of our local cheese vendors can order us a sample of Romania’s Branza de Burduf in Coaja de Bradi, literally “cheese in fir tree bark.” According to Jeanine Barone, writing in AAA Home and Away Magazine, “This specialty of southeast Transylvania… may go as far back as the 14th century. Dairy farmers needed a way to store the surplus cheese, and the local evergreen forests provided the perfect vehicle.” The woody bark provides “wonderful protection for trees,” so they “strip the bark from a fir tree, wrap it around the cheese and presto: the dairy product remains moist and preserved from the elements.”