Thursday, December 15, 2011
St. Lucia Day Buns
A tradition in Sweden, and in our home, these delicious buns are served on December 13th, St. Lucy's Day. When the girls were little, I dressed them up in a white robe and red sash, with a crown of holly. They loved to "make the coffee" - just push this button, dear - and serve these buns to Papa and Mama in bed. Now I serve them with hot tea as dessert after a dinner of Swedish meatballs.
Sunday, December 11, 2011
St. Nicholas' Day
Jolly Old St. Nicholas, lean your ear this way.
Don't you tell a single soul, what I'm going to say.
Christmas Eve is coming soon, now, you dear old man,
Whisper what you'll bring to me.
Tell me, if you can.
- Christmas song
I don't know why this song has such a special place in my heart. Perhaps it's because my Nana used to sing it to us in her soft voice when we were little children. There is something charming about the simple, gentle melody - one that I used to find myself singing very quietly to my babies as I rocked them to sleep surrounded by the soft lights of the Christmas tree.
The idea of a jolly old elf never seemed to quite live up to the stories I heard as a little girl of a kindly old bishop secretly leaving bags of gold on the doorsteps of poor families to prevent their daughters from being sold into slavery. No wonder the Church made him a patron saint of children. The stories of his generosity have inspired millions over the centuries, and many traditions surround his feast day.
On St. Nicholas Day the kids waken to find a treat in their shoes that we put in front of the wood stove. Usually the treat is a little bag of chocolate coins, but some years it is a piece of homemade fudge wrapped in foil.
Once school lessons are over, the preparations for dinner begin. We usually celebrate with Greek food - avgolomeno soup, Greek chicken, spanikopita, and a large Greek salad. Then there is Bishop's Bread for dessert. Unfortunately, due to crazy sports schedules, I was pressed for time this year so the Bishop's bread will have to wait until Christmas.
Don't you tell a single soul, what I'm going to say.
Christmas Eve is coming soon, now, you dear old man,
Whisper what you'll bring to me.
Tell me, if you can.
- Christmas song
I don't know why this song has such a special place in my heart. Perhaps it's because my Nana used to sing it to us in her soft voice when we were little children. There is something charming about the simple, gentle melody - one that I used to find myself singing very quietly to my babies as I rocked them to sleep surrounded by the soft lights of the Christmas tree.
The idea of a jolly old elf never seemed to quite live up to the stories I heard as a little girl of a kindly old bishop secretly leaving bags of gold on the doorsteps of poor families to prevent their daughters from being sold into slavery. No wonder the Church made him a patron saint of children. The stories of his generosity have inspired millions over the centuries, and many traditions surround his feast day.
On St. Nicholas Day the kids waken to find a treat in their shoes that we put in front of the wood stove. Usually the treat is a little bag of chocolate coins, but some years it is a piece of homemade fudge wrapped in foil.
Once school lessons are over, the preparations for dinner begin. We usually celebrate with Greek food - avgolomeno soup, Greek chicken, spanikopita, and a large Greek salad. Then there is Bishop's Bread for dessert. Unfortunately, due to crazy sports schedules, I was pressed for time this year so the Bishop's bread will have to wait until Christmas.
Sunday, December 4, 2011
Adventual Ale
Tis' the season for my husband's Adventual Ale. Made with malt, hops, and honey, it has undertones of orange, ginger, and cinnamon - flavors reminiscent of the East.
Adding the malt. Extra sugar raises the alcohol content, but makes a thinner beer.
Adding the hops to the boiling brew. There is a rich aroma of malt in the air.
Checking the specific gravity. 'Tis very scientific, you know.
Straining the mash.
Even Penelope can't wait!
Pitching the yeast.
Fermentation took about 2 weeks.
Taking a sample before bottling.
Now the bottling process begins. The kitchen smells like a brewery at this point.
Capping the bottles. These are then placed in a warm room for a week or so to carbonate before being moved to the cellar.
Waiting in silence, waiting in hope...
Adding the malt. Extra sugar raises the alcohol content, but makes a thinner beer.
Adding the hops to the boiling brew. There is a rich aroma of malt in the air.
Checking the specific gravity. 'Tis very scientific, you know.
Straining the mash.
Even Penelope can't wait!
Pitching the yeast.
Fermentation took about 2 weeks.
Taking a sample before bottling.
Now the bottling process begins. The kitchen smells like a brewery at this point.
Capping the bottles. These are then placed in a warm room for a week or so to carbonate before being moved to the cellar.
Waiting in silence, waiting in hope...
Sunday, November 27, 2011
Christmas or Plum Pudding
"Stir up Thy might, we beg You,
O Lord, and come..."
- Advent Collects
"O, Come, O Come, Emmanuel..."
- Traditional Latin Hymn, 9th century
So begins the prayer for the lighting of the wreath this first week of Advent. Historically in merrie olde England, this day (or technically the Saturday evening of the week before Advent) was known as "stir up" Sunday. This was the day that the Christmas pudding was prepared. Families gathered in the kitchen, and beginning with the head of the household and then down to the lowliest maid, all would stir through the batter and make a wish. The pudding was then steamed and stored away to be served as Christmas dessert.
In Medieval times, the recipes for the puddings varied from home to home, but always included spices and dried fruits that evoked memories of the exotic East and the Magi. Thanks to the returning Crusaders who brought with them the treasures of the East, these once unknown ingredients became part of English cookery.
Last Christmas, in a nod to our English ancestry, I served a Christmas pudding that we set alight at the table. It was truly a sight to behold. This year however, I decided to bring the tradition back of stirring up the pudding on the first weekend of Advent. I used a suet pudding recipe that belonged to Joe's Nana. And so we come full circle - blending the past with the present - and finding ourselves grounded by and in tradition.
O Lord, and come..."
- Advent Collects
"O, Come, O Come, Emmanuel..."
- Traditional Latin Hymn, 9th century
So begins the prayer for the lighting of the wreath this first week of Advent. Historically in merrie olde England, this day (or technically the Saturday evening of the week before Advent) was known as "stir up" Sunday. This was the day that the Christmas pudding was prepared. Families gathered in the kitchen, and beginning with the head of the household and then down to the lowliest maid, all would stir through the batter and make a wish. The pudding was then steamed and stored away to be served as Christmas dessert.
In Medieval times, the recipes for the puddings varied from home to home, but always included spices and dried fruits that evoked memories of the exotic East and the Magi. Thanks to the returning Crusaders who brought with them the treasures of the East, these once unknown ingredients became part of English cookery.
Last Christmas, in a nod to our English ancestry, I served a Christmas pudding that we set alight at the table. It was truly a sight to behold. This year however, I decided to bring the tradition back of stirring up the pudding on the first weekend of Advent. I used a suet pudding recipe that belonged to Joe's Nana. And so we come full circle - blending the past with the present - and finding ourselves grounded by and in tradition.
Sunday, November 6, 2011
Roasted Tomatoes
Our tomato harvest was great this season. I planted about 45 pots of tomatoes of different varieties - some heirloom (thanks, Andrew!), salsa, Roma, and cherry. I had the firm resolution not to do to myself what I did last year in planting 90 tomato plants and was determined to thin out the seedlings even if it killed me. But, unbeknown to me, Joe lovingly separated all of the seedlings one morning before work, and when I next went out to the greenhouse I found over 100 plants growing strong. 109 to be exact - Edmund helped me count them after they were put out in the garden.
Needless to say, I had hundreds and hundreds of tomatoes come harvest time. We ate as many fresh tomatoes as we could, sold some at the farm stand, and gave some away. The rest became tomato-peach salsa, regular salsa, stewed tomatoes, tomato sauce, roasted red pepper spread, and dried tomatoes. One delicious recipe for a roasted tomato sauce came from a book Joe borrowed from someone at work. It was a book on raising pigs, but the author also included recipes for vegetables from his farm produce.
Roasting tomatoes was not a new concept to me - the roasted red pepper spread also called for roasting a few Roma tomatoes in the recipe. But I had never thought of making a large quantity of sauce out of the tomatoes. Once tried, though, I realized that I had stumbled upon a delicious, and easy, alternative to the pizza sauce I had made last year. The flavor is unique - deep, and garlicky. It is wonderful on pizza.
Roasted Tomato Sauce
Cut Roma or other Italian style tomatoes in half, and lay in a baking pan. Add 4-6 garlic cloves still in their skins to the pan. Drizzle with olive oil. A full bodied flavored oil works well. Sprinkle with Kosher salt and freshly ground pepper. Place in a 400 degree oven and roast until the tomato skins begin to blacken. Cool, and press through a sieve. I made mine in large quantities and canned the sauce according to The Ball Blue Book.
Needless to say, I had hundreds and hundreds of tomatoes come harvest time. We ate as many fresh tomatoes as we could, sold some at the farm stand, and gave some away. The rest became tomato-peach salsa, regular salsa, stewed tomatoes, tomato sauce, roasted red pepper spread, and dried tomatoes. One delicious recipe for a roasted tomato sauce came from a book Joe borrowed from someone at work. It was a book on raising pigs, but the author also included recipes for vegetables from his farm produce.
Roasting tomatoes was not a new concept to me - the roasted red pepper spread also called for roasting a few Roma tomatoes in the recipe. But I had never thought of making a large quantity of sauce out of the tomatoes. Once tried, though, I realized that I had stumbled upon a delicious, and easy, alternative to the pizza sauce I had made last year. The flavor is unique - deep, and garlicky. It is wonderful on pizza.
Roasted Tomato Sauce
Cut Roma or other Italian style tomatoes in half, and lay in a baking pan. Add 4-6 garlic cloves still in their skins to the pan. Drizzle with olive oil. A full bodied flavored oil works well. Sprinkle with Kosher salt and freshly ground pepper. Place in a 400 degree oven and roast until the tomato skins begin to blacken. Cool, and press through a sieve. I made mine in large quantities and canned the sauce according to The Ball Blue Book.
Monday, October 31, 2011
Making Apple Cider
Family and friends gathered at my brother and sister-in-law's Achorn Farm last weekend for a cider pressing party.We brought about five bushels of apples from various trees around our little place and the neighbor's trees. (Our neighbor was very gracious, allowing the boys and I to carry away nine five-gallon buckets full of apples for apple butter several weeks ago.) The weather was perfect for an autumn day - sunny and warm.I think it is safe to say that everyone had a great time talking, playing, eating good food, and yes, sampling mason jars of fresh cider. We went home with about 6-1/2 gallons of sweet cider, some of which I froze for Tess and Mary's return at Christmas. I will probably siphon some off from the large carboy to make homemade vinegar - far superior to the vinegar we are used to from the grocery store. The rest we are hoping to ferment into hard cider. Many thanks to MM and CG for their wonderful hospitality.
Oktoberfest Dinner
I am ashamed to see that I have posted nothing since last April. The busy spring and summer months have now become the slower days of autumn, and at last I have time between gardening, schooling, soccer games, and canning to post a recipe or two. The following Hillshire Farm recipe, with only minor changes, is a family favorite, one I have been making for nearly fifteen years or more. The flavors of apple and sauerkraut blend beautifully with the sausage in this hearty dish - perfect for those cool autumn evenings.
Oktoberfest Dinner
1-2 lbs. kielbasa or smoked sausage, cut in 3-4 in. pieces
1-2 tbs. butter
1 med. onion, cut in wedges
1-2 16oz. packages of sauerkraut
2 apples, cut into wedges
4-6 medium potatoes, cut in large pieces
1 c. apple cider
Lightly cook onion in butter in a deep dutch oven. Remove from pan. Brown sausage in butter, and remove from pan. place potatoes in bottom of pan. Cover with lightly cooked onions, apples, sauerkraut, and then sausage. Pour cider over everything. Bring to a boil. Reduce heat and simmer for 30-40 minutes until potatoes test done with a fork. I avoid stirring this during cooking to prevent the apples from falling apart, but it does not affect the flavor if you choose to stir.I have also done this in the crock pot, browning the meat and slicing it before hand. If you are rushed for time and want to bring this casserole to a pot luck, I've had success in lightly cooking the potatoes in water prior to adding them to the crock pot. This speeds up the cooking time of the potatoes, but still allows for them to absorb some of the flavor from the cider. Serve with lots of apple cider or a good German beer. Enjoy!
Oktoberfest Dinner
1-2 lbs. kielbasa or smoked sausage, cut in 3-4 in. pieces
1-2 tbs. butter
1 med. onion, cut in wedges
1-2 16oz. packages of sauerkraut
2 apples, cut into wedges
4-6 medium potatoes, cut in large pieces
1 c. apple cider
Lightly cook onion in butter in a deep dutch oven. Remove from pan. Brown sausage in butter, and remove from pan. place potatoes in bottom of pan. Cover with lightly cooked onions, apples, sauerkraut, and then sausage. Pour cider over everything. Bring to a boil. Reduce heat and simmer for 30-40 minutes until potatoes test done with a fork. I avoid stirring this during cooking to prevent the apples from falling apart, but it does not affect the flavor if you choose to stir.I have also done this in the crock pot, browning the meat and slicing it before hand. If you are rushed for time and want to bring this casserole to a pot luck, I've had success in lightly cooking the potatoes in water prior to adding them to the crock pot. This speeds up the cooking time of the potatoes, but still allows for them to absorb some of the flavor from the cider. Serve with lots of apple cider or a good German beer. Enjoy!
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