Reimagining Tradition (Part 2)
Reimagining Tradition (Part 2)
A Look at Global Harvest Festivals
Last week’s article, Reimagining Tradition; A Modern thanksgiving Journey into Plant-Based Cuisine, I focused on the tapestry of tradition, diverse diets, and how we should cultivate change as we enter a season of celebration with pride and passion, celebrating togetherness with gratitude, through food and hospitality.
Harvest Festivities, in general, are celebrations that mark the gathering of crops and the end of agricultural season. They are found in many cultures around the world and often involve expressing gratitude for the bounty of the harvest. These ceremonies typically include feasting, communal gatherings, cultural activities, and sometimes religious rituals.
Thanksgiving, a national holiday, as celebrated in the United States and Canada, can be considered a specific type of festival. Originated in 1621 as the pilgrims celebrated their first successful yield, inviting their native American friends to join them in the feast that lasted for three days of Thanksgiving to God for His provision and blessings.
In contrast, other harvest festivals around the world may have different cultural customs, specific regional dishes, and religious elements. For example, growing up in Hong Kong, I am mindful of the “Chinese Mid-Autumn Festival” rejoicing in a successful harvest and gifting Mooncakes, a traditional delicacy made from Lotus Seed or Red Bean Paste.
Having been Born in Indian, I also reflect on the oldest and most colorful festival, “Makar Sankranti”. Melas celebrated with song and dance, bright colored costumes, kite flying, carnivals, delicious food that filled the air with spicy aromas, sweet incense, and joyful prayers to the many religious beliefs.
The significance of harvest festivals in the country remains deeply rooted in its rich cultivation heritage. These luminous events play a vital role in sustaining the farming spirit and unanimity among the populace of India.
Truffle commemorations in Piedmont and “La Vendemnia”, a grape jamboree in Tuscany, showcasing the country’s rich winemaking heritage, culinary traditions, and regional diversity. It brings together communities to appreciate the hard work of reaping and enjoy the fruits of the vine. Wine has a deep historical and religious significance in Italy. The blessings of the grapes and thanksgiving services are much highlighted.
Hallmarks of Harvest Carnivals
Emphasizing the core of festivities and their importance in commemorating communal assemblies.
Gratitude for the generosity of the land, the sustenance provided by nature, the hard work of the farmers and the abundance of the yield.
Community participation to decorate the space with seasonal foliage, fruits and vegetables, symbolic items associated with the yield of the season.
Rituals and Traditions such as storytelling, singing, dancing, food shows, agricultural fairs and competitions that serve as a reminder of the heritage and the significance of farming in sustaining communities.
Appreciating the interconnectedness of humans and nature.
Showcasing arts and craft on a communal platform which promotes cultural exchange.
Food plays a prominent role in the communal feasts.
Fruits of Labor Reap a Plethora of Exquisite Vintage
Organic Wines are wines made from grapes that are protected from GMOs (synthetically modified organisms), synthetic fertilizers, pesticides, and herbicides. The production of organic wines follows strict regulations to ensure environmentally friendly practices are sustained. Certified organic vineyards adhere to specific guidelines by promoting biodiversity and prioritizing managing pests organically.
A great way to try organic wines is by exploring different regions and grape varieties to discover the range of flavors and styles out there.
‘Resveratrol’ (a polyphenol, antioxidant, known to decrease inflammation). Sources of resveratrol in food include the skin of grapes, blueberries, and raspberries). Malbec and Pinot Noir, two of my most favorite grapes, have the highest resveratrol content.
Chianti Classico: Tuscany, medium-bodied red, pairs well with tomato sauce, cherry, tartly juicy.
Pinot Grigio: crisp refreshing white, hints of fennel and pear, long lingering floral finish, pairs well with antipasti.
Bordeaux: a dynamic red, pairs with hearty stews, scents of flowers, wood, fruity aromas, light tannin.
Chablis; dry, mineral-driven white from Burgundy, complements creamy sauces.
Rosé: versatile pairs with grilled vegetables and salads, raspberry, mineral and herbal notes.
Riesling: floral aromas of orange blossom and jasmine, pairs with Sushi, Asian spices.
Tempranillo: red from Spain pairs with spicy mole sauces and salsas.
Sauvignon Blanc: clean and vibrant white complements, guacamole, tacos, and herb-forward sauces such as pesto, and chimichurri.
Pizzolato Muscato: Muscat grape, fruity aromas, mineral finish, I believe my fig dessert and muscato will complement each other sweetly!
Vignobles Bulliat Crémant de Bourgogne Brut: dry French sparkling wine expresses with long-lasting bubbles, a delicate aroma reminiscent of citrus and flowers, hints of green apple. A great wine for sustainable sipping and celebrating Thanksgiving!
Take care, drink responsibly and prioritize your well-being!
Harvest Remix, A Global Connection, November 2023
This Thanksgiving season why not reimagine your menu. Consider a global selection of plant-based dishes when mapping out your Thanksgiving plans.
Hors d’ oeuvres: Green Tahini Fava Beans on Crostini (bright green, firm plump pods, buttery and sweet when cooked with a delicate grassy flavor, perfect pairing with the herby green and zesty tahini)
Tasters: 5-Spice Lotus Root Chips with Red Vinegar dipping Sauce
Soup Cups: Chestnut Velouté (a creamy, silky, earthy, and nutty flavor profile)
Salad: Heirloom Beets with Kohlrabi & Lemon (tender sweet beets with peppery spice nuances of kohlrabi)
Accompaniment: Cumin & Bee Free Honey Roasted Purple Carrots (vegetable candy roasted with honey yields a deep toffee/coffee texture with hints of warm scented cumin).
Entrée: Whole Roasted Harissa Cauliflower (this recipe enhances the cauliflower’s natural taste with the lemony, garlicy spices)
Dessert: Glazed Figs with Purple Pistachios & Vegan Custard (a crème anglaise lightness with a robust vanilla flavor, the warm figs add a deep richness, purple pistachios add a regal crunch)
Roasted Chestnut & Cremini Soup
Indulge in a heart-warming, rich chestnut soup. A delightfully simple dish that will satisfy any guest.
Ingredients: olive oil, whole roasted chestnuts (for an easier method buy the prepared vacuum seal product),
Difference between a vegetarian broth and stock: Broth utilizes clean, fresh, well-trimmed vegetables without any seeds, peel, trims.
Broth: 2 tablespoons extra -virgin olive oil, 3 large cloves crushed garlic, 2 leeks trimmed and cleaned, 1 medium size peeled and diced carrot, 1 stalk diced celery, ½ lb. roughly chopped cremini mushrooms, few sprigs of fresh thyme, 1 cup of white wine.
Warm olive oil in a pot on medium heat, sauté vegetables until soft, around 15 minutes. Add 4 cups of hot water, 1 cup of wine and thyme, season with kosher salt and fresh ground pepper to taste. Allow to simmer for 10 minutes till the alcohol has evaporated. Remove thyme, allow the broth to cool a little, pass vegetables through a sieve, blend them in a processor together with the chestnuts, add all the liquid and pour it back in the pot, keeping it warm.
Cashew Cream: 1 cup raw cashews soaked in hot water for 2-3 hours. Drain the water when cashews are softened (if the cashews are not softened it will yield a more textured result), rinse in fresh water, blend in a high-speed processor add about 1 cup of fresh water, make sure the blades are covered in order to get a good consistency product. Season with salt and optional- 1 teaspoon of fresh lemon juice.
Service: warm the soup bowls, pour in the desired amount to serve.
Season with a touch of balsamic vinegar.
Garnish with cashew cream and thyme, a few pumpkin and pomegranate seeds for an added embellishment.
The above recipe serves upto 8 persons. You can add the cashew cream and then gently warm up the soup for service, this will not break/separate the cream. In this case, I recommend serving the vinegar table side.
As you prepare for your Thanksgiving/Harvest festivities, take a moment to reflect on the beauty of divergence and rich traditions that make this holiday so special.
Create an inclusive and welcoming space that encourages guests to share their journeys. Exchange recipes and personal connections to the food and heritage.
As you savor each bite and engage in heartfelt conversations, may the spirit of gratitude and ethnic inclusiveness fill your home, reminding us of all of the strength and beauty that comes from embracing our differences.
Happy Thanksgiving!