Glad Tidings To All in Woodbury

After a Christmas dinner once, (we ate and ate—diets be dammed) we had one of my favorite desserts show up among the selection, even though I do not like the taste. It was figgy pudding... 

For Christmas in my part of the world, Christmas baking means a single fruitcake that is endlessly chiselled away during the holiday season—soaked in whiskey, wrapped in marzipan and royal icing, and eaten judiciously with tea every evening—a ceremony more important than flavor.

While I ate something similar (the Christmas Pudding/Figgy Pudding) with precious friends, I had to admit, I really do not like this dessert… but this is of no importance, it is tradition and I love traditions. Kind of like visiting the dead. Sure, who would cherish the morbidity of that; and yet it grounds us, like the Christmas Pudding.

Years of pulling out the ingredients—the flurry of flour & spices, till the smell of cinnamon and nutmeg wrapped the whole house and cascaded outside to welcome guests. 

I have been reminded by the elderly in Woodbury that even during the depths of the Depression, baking continued.

For Kitchen Santas, home-cooked presents are very satisfying to give loved ones, reminding us that Christmas meant sharing the most humble, yet treasured gift (food) long before it meant shopping. But, as we have discovered in Puerto Rico; be careful to do some research on which homes are well versed in their culinary subtleties, as we almost broke a tooth on one of the well intended Christmas cookies.

Attractive home-cooked presents should arrive looking as good as they taste.

Here are some of my favorite customs to share with loved ones. 

In honor of the Italians: Italian Panettone. Baked in a coffee can, traditional Italian Panettone rises like a fruit-studded hat.

In honor of the French: On Christmas Eve, fetch a log with great ceremony.  Sprinkle the log with oil, salt and mulled wine.  It is said that the cinders of this log will protect the house. And consider making Buche de Noel (a chocolate Yule log), a delicious cake roll, smothered in coffee or chocolate, or butter cream icing and decorated with sugared holly leaves.

In honor of the Danish: Make paper Danish flags for your table, and offer crispy ginger cookies, wonderful with hot chocolate. Try some glogg too, a spiced hot wine, or the dark ale called “julebryg”, which means “Yule Brew”.

In honor of Sweden: Adorn your door or window with some Wheat.  The tradition of wheat weavings goes back to pagan times in Europe, when the ‘spirit of the grain’ was preserved in the last sheaf cut. Later, the weavings were believed to bless a home with good fortune. The Swedish leave a Sheaf of Wheat outside for the birds on Christmas Eve, called Julkarve.

In honor of Germany: Make a glass of Gluhwein (mulled wine) and while you are in Target or Kowalski’s, visit the ornament isle and think of the wonderful Christkindlmarkt throughout Germany, a cornucopia of original and traditional Christmas crafts and gifts.

In honor of Ireland: While the women of the house prepared the most elaborate feast of the year, the men folk spent their time out of doors. A widespread custom was the drinking of three sips of salted water before dinner which was considered conducive to good health.

On Christmas Day, my good friends will hand-carry Cranberries from Eagle River. I will receive enough for the coming year with my annual gift. I have found the following recipe is a great way to use my Wisconsin berries—Cranberries, Panettone bread, whipping cream and Lemon Curd. YUM!

1 pound Panetone bread (make in the coffee can or purchase one from Trader Joe’s, Marshalls) or use Hallah Bread
8 oz fresh or frozen cranberries
4 large eggs
3 cups heavy whipping cream
1 teaspoon vanilla
¼ cup sugar plus 2 tablespoons
1   6 oz  jar of Lemon Curd

1. Preheat oven to 350 degrees.  In an 8inch diameter oven-proof casserole, layer half inch thick slices of panettone to cover bottom of the dish.  Sprinkle with 1/3 of the cranberries.  Continue with two more layers, finishing with the cranberries.

2. In a mixing bowl, add eggs, 2 cups cream, vanilla, sugar, and ½ cup lemon spread.  Beat with a whisk until smooth.  Pour over panettone mixture and let sit for 10 minutes.  Sprinkle top with 2 tablespoons sugar and bake until golden brown and slightly puffed around the edges.

3.  In Mixer, beat the rest of the whipping cream and lemon spread until light and fluffy, with soft peaks.  Serve with bread pudding hot out of the oven or at room temperature.

                        I hope you all have a splendid & a very Happy Christmas!