Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts

Friday, January 6, 2012

Epiphany


I thought it would be interesting to wander around the world and see how other countries celebrate January 6th. In our house, it is when the Christmas decorations come down and all the festive lights are turned off. It marks the end of the holiday season. This year I also decided to bake a Galette (courtesy of KAF). You can find the recipe here. But there were no hidden surprises!




Definition of epiphany: a Christian festival held on Jan. 6, commemorating, in the Western Church, the manifestation of Christ to the Magi and, in the Eastern Church, the baptism of Christ.

Traditions in different countries:

Belgium (my heritage): The Dutch and Flemish call this day Driekoningen, children in groups of three (symbolising the three kings) proceed in costume from house to house while singing songs typical for the occasion, and receiving a coin or some sweets at each door. Koningentaart(Kings' tart),a puff pastry with almond filling, is prepared with a bean or coin hidden inside. Whoever finds the bean in his or her piece is king or queen for the day. 



England: The celebration is also known as Twelfth Night and was a traditional time for mumming and the wassail. The yule log was left burning until this day.  A traditional dish for Epiphany was Twelfth Cake. As in Europe, whoever found the baked-in bean was king for a day, but unique to English tradition other items were sometimes included in the cake. Anything spicy or hot, like ginger snaps and spiced ale, was considered proper Twelfth Night fare, recalling the costly spices brought by the Wise Men. Another English Epiphany dessert was the jam tart, but made into a six-point star for the occasion to symbolize the Star of Bethlehem, and thus called Epiphany tart. 


FRANCE: In France people eat gâteau des Rois in Provence (made of brioche) or the galette des Rois (puff pastry with almond cream) in the northern half of France and Belgium. This is a kind of king cake, with a trinket (usually a porcelain figurine) or a bean hidden inside. The person who gets the piece of cake with the trinket becomes "king" for a day.


Ireland: The Irish call Epiphany Little Christmas or "Women's Christmas" (Irish: Nollaig na mBan). On the feast of the Three Kings the women of Ireland in times gone by had a bit of rest and celebration for themselves, after the cooking and work of the Christmas holidays. It has long been a custom for women to gather this day for a special high tea, but on the occasion of Epiphany accompanied by wine, to honor the Miracle at the Wedding at Cana. Today Irish women may spend the day shopping, take a meal at a restaurant or spend the evening at gathering in a pub. 


United States: In Colorado around Manitou Springs, Epiphany is marked by the Great Fruitcake Toss. Fruitcakes are thrown, participants dress as kings, fools, etc., and competitions are held for the farthest throw, the most creative projectile device, etc. As with customs in other countries, the fruitcake toss is a sort of festive symbolic leave-taking of the Christmas holidays until next year, but with humorous twist, since fruitcake (although the traditional Christmas bread of America, England and other English speaking nations) is considered in the United States with a certain degree of derision, and is the source of many jokes.
In Louisiana, Epiphany is the beginning of the Carnival season, during which it is customary to bake King Cakes. The person who finds the doll (or bean) must provide the next king cake. The Carnival season begins on King's Day (Epiphany).




Friday, November 25, 2011

Getting Ready...




Hubby has gone up north into the mountains this weekend for the annual men's get together. So the first thing I did was flip through cookbooks and checked my list not once but twice for cookie recipes for the annual seasonal bake-a-thon. I used to make about 20 different baked things each Christmas but in recent years that number has dropped significantly. Now we are down to about six! So I cleaned out the baking pantry, inventoried what I had and I am all set for next week's start.


This year I will be making the annual cream cheese pastries. They are a favourite of the family and I usually do 4 different flavours - chocolate, pistachio, hazelnut and almond. So rich and buttery! The others will be: 
- shortbread made with tiny cookie cutters and then dipped in dark chocolate
- shortbread peppermint chocolate cookie with vanilla creme icing and candy cane sprinkles
- white snowballs with walnuts
- and a gingerbread cookie or square with some lemon icing and gingerbread men sprinkles. 
I found this great site "Sweet Estelle Baking Supplies" on Etsy that sells these cool sprinkles and I am going to give them a whirl.


Hopefully I will get these recipes onto my website as I complete them. It seems that all I have there are "sweeties"..love my sweets!


So what are you baking this Christmas? Any family traditions?

Tuesday, December 21, 2010

Fond Memories



 You can tell in our house when the Christmas season is upon us by the cookies that are being baked in the kitchen. This one is only made at Christmas time and comes down through my husband's family in a cookbook that I now own from 1946. I am not fond of coloured cherries and prefer my shortbread plain jane but once a year I make them like this for Peter....They do look pretty though! They bring fond memories of those now gone sitting around the kitchen table decorating these little cookies.
You can print the recipe from my website under "In the Pantry".

SCOTTISH SHORTBREAD


1 cup butter
1/2 cup light brown sugar
2 cups flour
1/4 tsp baking powder
1/4 tsp salt

BUTTER ICING

1/3 cup butter
3 cups icing sugar
1-1/2 tsp vanilla
2 Tbsp milk

Mixing Instructions:
Cream butter and add sugar gradually. Add the sifted flour,baking powder and salt slowly to the creamed mixture.
Roll 1/3 inch thick then use a cookie cutter of your choice. I like to keep it simple with a round one (1-1/4"). Prick with fork and decorate if desired. I do the decorating after they are baked. Bake 15-20 minutes in a 350 degree oven. Watch the time carefully as it will vary depending upon the size of the cookie cutter you chose. Or bake until lightly browned. Makes a minimum of 24 cookies.

To Make Butter Icing:
Blend butter and icing sugar. Combine milk and vanilla and gradually add to butter and icing sugar. You can add flavourings, like almond, lemon etc.
Decorate the cookies with the icing and a piece of coloured cherry. I am not a candied cherry person but there are some in the family who love them. You can sub with an almond or any other nut.

Enjoy!