Nacho Celtic with Carlos Alden

Program Schedule

KPBX 91.1
Sunday 2pm - 3pm
"Welcome to the Nacho Celtic Hour!" 
 
This introduction ushers you into a weekly Sunday afternoon radio variety program of Celtic, Folk, World, and Kids' music with Spokane musician Carlos Alden operating on his mixed-up formula:  first half folk music, second half children's music. 
 
You are likely to tune in to traditional and non-traditional Celtic selections, but you might stumble into a program of 19th century banjo styles, or women folksingers, or an exploration of the connections between Celtic and Middle Eastern music, or a studio show featuring local artists.
 
The second half of the program features kids’ music. We are currently living in the Golden Age of children’s music, and there is a huge variety of big-label and independently produced artists. You might hear vintage 1950's Pete Seeger sing-a-longs, to contemporary musicians Trout Fishing In America singing about bad hair days, to Barry Louis Polisar describing the ups and downs of potty training. There is usually a recorded story time, too, featuring the work of Bill Harley, Bill Wellington, Sharon Kennedy, or many others.

And last but not least, a calendar reading of local events for the following week of interest to musicians, folkies, and people with kids. Tune in Sundays from 2-3pm to KPBX for this potpourri of folk music, kid music, oddball humor, and general fun.




The Nacho Celtic Hour recently aired a Chanukah Special, and we talked about bunelos, bizcochitos, boyus, and latkes, all traditional foods made for Chanukah. Here are the recipes, complete with website references, mentioned in that show. All credit is given to the website creators. Make and enjoy!   - Carlos Alden

Bunuelos (or Bimuelos) with HoneySephardic Hanukkah Donuts - Servings: 14
◦ 1 package dry yeast (2 1/4 teaspoons)
◦ 2 cups warm water, divided
◦ 1/2 teaspoon salt
◦ 1 1/2 teaspoons sugar
◦ 1 tablespoon oil
◦ 3 1/4 cups all-purpose flour (14.6 ounces)
◦ Oil for deep frying
◦ Honey (or powdered sugar)

◦ Stir the yeast into 1 cup of the warm water and allow to proof. (If you don’t see bubbles after a few minutes, buy new yeast.)
◦ Mix in the remaining cup of water along with the salt, sugar and tablespoon of oil. Slowly stir in the flour, and keep stirring until you have a smooth, wet dough.
◦ Cover and allow to rise in a warm spot for at least 1 hour. (I’ve allowed it to go four hours, stirring down occasionally, and it only gets more delicious).
◦ Put 3 inches of oil in a pot suitable for deep frying and bring to 370 degrees F. Line a tray with paper towels. Get a bowl of water ready.
◦ Moisten your hands in the bowl of water and grab about 3 tablespoons of the dough.
◦ Quickly form it into a rough ball and poke a hole through the center. These are supposed to be rustic, don’t spend any time trying to make them perfect.
◦ Drop carefully into the oil. Repeat for as many as will fit comfortably in your pot without crowding. Fry until golden brown on one side, then flip and brown the other side. Use a slotted spoon to remove to paper towels.
◦ Drizzle with honey (or offer honey for dipping, or dust with powdered sugar) and serve immediately.


Latkas
• 5 potatoes
• 2 onions
• 3 eggs
• 1 tsp. salt
• 1/4 tsp. pepper
• between 1/4 to 3/4 cup all-purpose flour
• oil for frying (canola is recommended)

1. Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade. Pulse until smooth. Drain mixture well.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked through.
8. Drain on paper towels.

Serving Suggestion: Serve the latkes with applesauce.


Boyus or Boyuz or Boyikus are spinach and cheese filled Sephardic pastry.
Strudel dough is essentially like philo dough. Instead of butter for brushing the dough you can use olive oil or sunflower oil.
Filling:
1 plastic container prewashed baby spinach
7 ounces Bulgarian Feta cheese, crumbled
4 ounces sharp cheddar cheese, grated or shredded
1/2 cup parmesan cheese grated (I prefer Parmesano Reggiano)
Dough:
3 cups all purpose unbleached flour, plus ¼ quarter cup for kneading
1/ 2 teaspoon salt
1 cup warm water
4 tablespoons sunflower oil
1 teaspoon apple cider vinegar
Additional flour for dusting
¾ cup olive oil
½ cup finely grated Parmesan Cheese

To make filling, use a sharp knife to slice spinach into thin ribbons and then, chop spinach into small pieces. Place spinach in a large bowl. Add grated and crumbled cheese, toss to mix. Set aside or refrigerate while you make the dough.Place flour and salt in the mixing bowl of a stand mixer. Add warm water with oil, and vinegar to flour. Beat until a ball of dough forms, about one minute. Let the dough rest for 10 minutes. Touch the dough to determine how sticky it is. Add remaining ¼ cup of flour and beat dough until soft, smooth, shiny, and easily removable from the mixer paddle. Place the smooth ball of dough in an oiled bowl and cover with a tea towel to rest for about one hour. This dough does not rise. During the resting time, prepare the stretching table. For the stretching, I recommend a kitchen table covered with a clean white bed sheet dusted in flour. I know the sheet is red in the picture, but it made it easier to shoot the picture.

Pre heat oven to 375° F. Remove dough from the bowl where it has been resting. Place it in the center of the floured sheet on the table. Give the dough a couple of passes with a wood rolling pin to make a rectangle, and then start to stretch by hand. Before stretching, remove all jewelry. Next, close your hands into a fist, and with the knuckle side up, slide your hands under the dough. Use the tops of your hands and move them methodically around the perimeter to expand the dough. The dough will stretch easily. Carefully work your way around forming a rectangle. Then go deeper toward the center, ever expanding. Work slowly and methodically, don’t rush dough. Continue stretching until dough is about a 32 inch by 40 inch rectangle. Use a scissor to trim the thick edge that is left on the perimeter. Brush the dough lightly with olive oil using a pastry brush. I recommend a silicone brush to prevent any tearing.

Place filling down the long side of one edge, about 3 inches in from the edge, in a narrow mounded up column. Grab the edge of the sheet with your hands, and start to roll up the cylinder. Brush the cylinder with more oil if needed while you roll, brushing any excess loose flour away at the same time. When you are finished rolling the Boyu, seal the two ends. Carefully lift one end of the Boyu onto a prepared baking sheet lined with a silpat or parchment paper and make an S shape on the pan with the rest.

Brush top with oil, sprinkle on remaining Parmesan, and place the pan in the oven to bake. Bake until golden brown and cooked through about 30 minutes.  Cut in slices and serve hot and crisp. This should make about 8-12 servings.


Bizcochitos - Makes 5 dozen
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1 1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.  Refrigerate dough overnight.

Preheat oven to 350 degrees F.  Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

 

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