It’s hard to attract a far-flung family for Christmas, especially when you live in the land of Jack Frost and the Fairies of Ice and Snow. As visions of the family being assembled here on Christmas Day dance in my head, our kitchen is sending forth the seductive aromas of favorite sweets.
My husband is making his specialty, quince jelly, from the world’s oldest variety of apples. He cuts six or more of them up, adds their own weight in sugar and lets them simmer for many hours. The jelly sets after being poured into a cake tin or molds. Serve in slices to be eaten with fingers. This amber-colored, naturally spicy, traditional delicacy is an ingrained custom and almost a national treasure in Hungary. As far as I know, the apples are available all over, certainly in Canada, US and Europe.
First mix together 1/2 C. of unsalted butter and 2 C. of flour with your hands. Add 1/2 C. ground hazelnuts (filberts), 1/4 C. sugar and 1 tsp. vanilla. Pour in enough 10% cream to hold it all together in a big ball (1/4 C. or a tad more.) Refrigerate for 1/2 hour. Shape into small crescents, place on a cookie sheet and bake in a 350° oven for 7-8 min. Roll in icing sugar mixed with vanilla sugar while still hot. Makes 30.
Dried fruit salad (England)
You’d be surprised at how many people love to sit down to a bowlful of dried prunes, apricots, pears and apples, all stewed together or else left to soak in water for a few hours. Keep it in a big jar in the fridge.
This ancient recipe carries the name of the Austrian city of Linz.
2 Egg yolks 1 Whole egg
5 oz. Unsalted butter 5 oz. White sugar
5 oz. Brown almonds, ground
5 oz. Flour
Combine to form a dough. Spread 2/3 of dough in 8”x8” pan. Spread with jam (apricot, black currantor strawberry.). Cover with a lattice made from remaining 1/3 of dough. Bake at 350 degrees for 35 to 40 min., until light brown.
Chocolate Pudding (Koch)
You need to buy a pudding mold with a lid that locks with a clip to make this. Prepare the pudding one hour before you want to eat it.
2 1/2 oz Unsalted butter
6 Egg yolks
6 Egg whites, beaten stiff
3 oz Brown almonds, ground
2 tsp Bread crumbs
6 tbsp Sugar
3 sq Semi-sweet chocolate, melted
Cream butter. Beat in sugar. Beat in egg yolks, one at a time. Fold in melted chocolate, egg whites, almonds and finally crumbs. Butter mold and dust with sugar. Place in big pot of boiling water, coming up not more than 3/4 of the height of the mold. Cover mold tightly. Cover pot and let boil 1 hr. Serve at once with whipping cream. If not, leave in water till serving time. Serves 6-8.
Fill ready-made, frozen 9″ crusts preferably with Melba or McIntosh apples (peeled, cored and cut up.) Freeze them until shortly before dinner time, then prick holes in the bottom crust and bake as usual, except 10 or so minutes longer.
Thank you for spending your precious time reading this post. Please browse around top and bottom and, if you like, comment.