Holiday 2019

Photography By | Last Updated November 06, 2019
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SOUL OF THE GATHERING
 

My sister lives in Louisiana, where sweet potatoes and pecans are abundant. When she drives north for Thanksgiving, she piles boxes of both into her car. For the holiday, she makes us candied yams, using a passed-along recipe from a neighbor, making a simple syrup with brown sugar and cinnamon, chopping the pecans for praline. Because the turkey has dibs on the oven, she boils her holiday sweet potatoes on the stovetop.

I have learned to sneak into the kitchen when the sweet potatoes are soft. I grab a fat bowl from the cabinet and scoop up spoonful after spoonful of sweet potatoes from the pot on the stove. In my bowl, I mash the sweet potatoes with a fork. I add salt and pepper. I retreat to a corner with my loot, the warm, fleshy potatoes the color of sunrise and sunset. My sweet potatoes offer hope and satisfaction, a beginning and an end. I usually go back for a second bowl. I am content.

My sister rolls her eyes, as if I’m stealing cookie dough. Wait till they’re finished, she says.

It is difficult to write about food. To explain a taste is a challenge. Many writers rely on a collection of inadequate adjectives—yummy, delicious, disappointing. It is equally challenging to write about the holidays. The emotions at the table are complex, a mixture of joy and pain and aspiration and loss with usually an argument thrown in.

In an essay for Southern Foodways Alliance, titled “Visible Yam,” author Kendall Kenan writes about a scene featuring the unnamed narrator in Invisible Man, who is elevated by a sweet potato from the Carolinas sold as street food in Harlem.

“The yam/sweet potato in Invisible Man is not simply a symbol, it has a function. It is a character. In many ways, it is alive. (In fact, it was once!)

“For me, the hallmark of food in literature, raised to the level of art, is food interacting as character, food as character, food doing stuff, food being stuff, just as it happens with our flesh and blood, our mouths and our bellies and our memories. The best writers, the better writers, know that food is identity, food is alive, food is us.”

For us at Edible Jersey, food is the protagonist. Food is alive. This is perhaps most evident at the holidays, when food becomes the soul of the gathering, when gingerbread is weighted with the memory of a grandmother and sweet potatoes are full of the promise of a sister as a young girl.

In this issue, we write about sourdough and the mysteries of sourdough starter, which has a life of its own and can last for generations. Baking expert Nina White of Bobolink gives us a primer on both bread and starter; see page 30. In Story of a Dish on page 67, writer Fran McManus shares the secrets of the popular sourdough muffins at LiLLiPiES in Princeton. On page 40, writer Jenn Hall interviews baker and rising television star Buki Elegbede, whose energy is so vibrant and palpable he seems to jump off the page— talk about alive! On page 24, Hall also shares the story of Bürbelmaiers, a British pie shop in Ocean Grove, where the owners keep alive the tradition of the savory pie, which, as Hall notes, have been in vogue in Britain since Medieval days.

HOLIDAY 2019 FEATURES

News and Treats from the World of Food and Drink

apples and carrots
New Jersey restaurant happenings and food news you need to know.

Edible Jersey 2020

edible Jersey
Since launching in 2007, Edible Jersey has celebrated local food of the Garden State.

In Season: Sweet Potatoes

sweet potatoes
The harvesting of sweet potatoes signals the transition to fall on the farm and the arrival of cooler weather.

Eating Healthy for the Holidays

slice of pumpkin pie with whipped cream
The chill in the air can only mean one thing: The holidays are fast approaching.

Foraging for Figs

Un-Fig-Gettable cocktail
Humans have foraged for food since time immemorial.

Potluck Dinners

pot luck dishes
Potluck - it’s not about the food, but the creativity that people bring to the table

Savoring Pie at Burbelmaiers in Ocean Grove

savory British pie from Bürbelmaiers
Every bit the proper British pie shop

Sourdough

The legacy of starters nearly disappeared from daily life with the emergence of commercial bread in the early twentieth century. Families may remember that Grandma had a blob, but didn’t know what...

Vegan and Gluten-Free Chocolate Banana Cake Recipe

Even though we make our own flour blends at the cafe, we recommend Bob's Red Mill gluten-free flour blend to the home cook because it contains xanthan gum, which can be expensive and is used sparingly...

Gingerbread Cookies Recipe

In the local bakeries of Europe, we found gingerbreads of all kinds. Crisp, soft, spiced, glazed, jeweled; the doughs were as unique as the bakers. When creating our own gingerbread, we tried to...

In the Kitchen with Buki Elegbede

Buki Elegbede
A rising star shares baking secrets and his passion for kitchen gadgets

Edible Jersey's 2019 Holiday Food & Gift Guide

Edible Jersey Holiday Gift Guide
The local businesses featured in this Holiday Food & Gift Guide are the advertising partners of Edible Jersey. They help to create and support sustainable communities and offer this magazine to...

Meet Jen Carson of LiLLiPiES, Princeton

Jen Carson (4th from left) with her staff
What’s the most memorable bread you ever had?

Fun for Kids - Winter Solstice

The winter solstice is the shortest day of the year.

Poetry: Christmas Cookie Pictures

Christmas cookies
I remember cinnamon; the kind that tickles your rosy November nose and kisses your cheek. Entering the house with the red door, Greeted...

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