Yule Log Cookies Recipe

Ingredients:

o       1/2 cup brown sugar, firmly packed

o       3 Tbsp. butter or margarine, softened

o       1 egg

o       1 cup all-purpose flour

o       1/2 tsp. baking powder

o       1/2 tsp. ground cardamom

o       1/4 tsp. baking soda

o       1/4 tsp. ground cinnamon

o       1/4 tsp. ground cloves

o       1/4 tsp. ground allspice

o       1/4 tsp. ground nutmeg

o       Red and green decorator icing

Directions:

1.      Preheat oven to 375°.

2.      In a medium bowl, beat the brown sugar and margarine until blended.

3.      Add the egg; beat until well blended.

4.      Lightly spoon flour, baking powder, baking soda, and spices; mix well.

5.      Divide the dough in half.

6.      On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2 inch logs; flatten slightly to 1 1/4 inches in diameter.

7.      With a spatula, place the logs 2 to3 inches apart on an un-greased cookie sheet.

8.      Dip a non-serrated knife in water; score each log diagonally at 3/4 inch intervals.

9.      Bake for 11 to 13 minutes, or until set and no longer moist.

10.  Cool for 5 minutes.

11.  With a serrated knife, cut the logs at the scored lines.

12.  Cool completely.

13.  Decorate each cookie with decorator icing to resemble a holly leaf and berries.

Yule Moon Cookies Recipe

Ingredients:

o       1 cup butter

o       1 1/4 cup sugar

o       2 tsp. grated lemon peel

o       1/4 tsp. salt

o       1 1/3 cup flour

o       1 1/2 cup grated almonds (blanched)

o       1 tsp. vanilla

Icing:

o       2 cups sifted confectioner's sugar

o       1 tsp. vanilla

o       2 1/2 Tbsp. water

Directions:

1.      Cream together butter and sugar until fluffy and light.

2.      Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly.

3.      Place dough in bowl.

4.      Cover and chill thoroughly.

5.      When the dough is well chilled; or the next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter.

6.      Place 1/2" apart on un-greased baking sheet.

7.      Bake in preheated 375° oven for 8-10 minutes.

Icing:

1.      While cookies bake, combine confectioner's sugar, vanilla and water.

2.      Spread over the tops of cookies while still warm, but not too hot, as icing will melt.

3.      Thin with additional drops of water if glaze is too thick.

4.      Allow cookies to cool.

Yield:

1.      10 dozen cookies

Wassail (Non-Alcoholic) Recipe

Ingredients:

o       2 quarts apple juice

o       2 1/4 cups pineapple juice

o       2 cups orange juice

o       1 cup lemon juice

o       1/2 cup sugar

o       1 (3-inch) stick cinnamon

o       1 tsp. whole cloves

Directions:

1.      Combine all ingredients in a Dutch oven; bring to a boil.

2.      Cover, reduce heat, and simmer 20 minutes.

3.      Uncover and simmer an additional 20 minutes.

4.      Strain and discard cinnamon and cloves.

5.      Serve hot.

Yield:

1.      3 quarts

Wassail Punch Recipe

Ingredients:

o       1 dozen apples; baked

o       1 cup water

o       4 cups sugar

o       1 Tbsp. freshly ground nutmeg

o       2 tsp. ground ginger

o       1/2 tsp. ground mace

o       6 whole cloves

o       6 allspice berries

o       1 stick cinnamon

o       1 dozen eggs, separated

o       4 bottles sherry or Madeira wine

o       2 cups brandy

Directions:

1.      *Ancient England gave us the custom of "wassailing".

2.      It is based on the tradition of friends gathering in a circle, whereupon the host drinks to the health of all present.

3.      He sips from a glass of hot punch or spiced ale, and then passes the glass.

4.      A special bowl was used as the vessel.

5.      As each friend raises the vessel, before sipping he or she proclaims the Saxon toast, "Wass hael!" meaning "be whole" or "be well".

6.      Although many versions exist, this one contains the symbolic ingredients: apples, representing fertility and health; spices, signifying riches and variety; eggs, a symbol of life and rebirth; as well as wine and brandy.

7.      This beverage is served hot, so plan on a heatproof punch bowl.

8.      This makes enough for a crowd.

9.      Just how large a crowd depends on your groups taste for rich, spicy wine drinks.

10.  Figure on at least 16-18 servings.*

**Cook's notes:

1.      This also can be made with a combination of beer and wine, preferably sherry, with roughly 4 parts beer to 1 part sherry.

2.      The resulting flavor is authentic to the Colonial period, but far less familiar to contemporary palates.**

Prepare the punch:

1.      Combine water, sugar, and spices in a large stainless steel, enamel or glass saucepan.

2.      Bring to boil over medium high heat, and boil for 5 minutes.

3.      Meanwhile beat the egg whites until stiff but not dry.

4.      In a separate bowl, beat the egg yolks until light in color.

5.      In separate pans, bring the wine (and beer, if used) and the brandy almost to the boiling point.

6.      Fold the whites into the yolks, using a large heatproof bowl.

7.      Strain the sugar and spice mixture into the eggs, combining quickly.

8.      Incorporate the hot wine with the spice and egg mixture, beginning slowly and stirring briskly with each addition.

9.      Toward the end of the process, add the brandy.

10.  Now, just before serving and while the mixture is still foaming, add the baked apples.

Presentation:

1.      Serve in heatproof cups or punch glasses.

2.      Guests are welcome to take part or all of an apple.

Roast Loin of Venison with Cranberries Recipe

Ingredients:

o       2 thick slices of lemon

o       2 thick slices of orange

o       2 slices of peeled fresh ginger

o       1 1/2 cups sugar

o       1 small bay leaf

o       2 cups fresh cranberries

o       4 lbs. boneless loin of venison, at room temperature

o       2 Tbsp. olive oil

o       1 tsp. salt

o       1 1/4 tsp. freshly ground pepper

o       3/4 tsp. finely chopped juniper berries

o       2 cups dry red wine

o       2 cups beef or venison stock

o       2 Tbsp. cold butter, cut into pieces

o       Fresh thyme sprigs, for garnish

Directions:

1.      In a medium non-reactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup cold water.

2.      Bring to a boil over high heat, stirring to dissolve the sugar.

3.      Reduce the heat to moderate and boil, uncovered until syrupy, 10 to 15 minutes.

4.       Stir in cranberries, then remove from heat and cool.

5.      Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time.

6.      Preheat the oven to 400°.

7.      Rub the venison with the olive oil, 3/4 tsp. of salt, 1 tsp. of the pepper, and 1/2 tsp. of the chopped juniper berries, pressing the seasonings into the meat.

8.      Set the loin on a rack in roasting pan and roast, basting frequently with the pan juices, until medium rare (135° on a meat thermometers), 25 to 30 minutes.

9.      Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.

10.  Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries.

11.  In a food processor, puree half the cranberries and half the liquid until smooth.

12.  In a medium non-reactive saucepan, boil the wine over high heat until reduced to half a cup, about 5 minutes.

13.  Add the stock and bring to a boil.

14.  Add the cranberry puree; reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes.

15.  Remove from heat.

16.  Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 tsp. each of salt, pepper and chopped juniper berries.

17.  Swirl in the cold butter.

18.  Slice the venison thinly (stir in any juices into the sauce) and serve with the sauce, reheated if necessary.

Sweet Potatoes and Cranberries Recipe

Ingredients:

o       6 sweet potatoes

o       1 cup cranberry sauce

o       3/4 cup fresh orange juice

o       1/2 cup brown sugar

o       3/4 tsp. orange rind

o       3/4 tsp. cinnamon

o       1 1/2 Tbsp. butter

o       1 cup cranberries

o       1/4 tsp. nutmeg

Directions:

1.      Boil sweet potatoes in their skins until barely tender.

2.      Peel, slice thickly, and arrange in a buttered baking dish.

3.      In a saucepan, mix remaining ingredients.

4.      Simmer, uncovered, for five minutes.

5.      Pour over sweet potatoes and bake uncovered at 350° for 20 minutes or until glazed and hot.

Stollen Recipe

Ingredients:

o       1 1/2 cup milk; scald, then cool to lukewarm

o       3 1/2 yeast; dry envelopes

o       3/4 cup water; lukewarm

o       3 cups flour, sifted

o       1/2 cup eggs; yolks, lightly beaten

o       3/4 cup sugar

o       2 tsp salt

o       1 cup flour

o       1/2 cup butter, softened

o       10-11 cups flour, as needed

o       5 cups currants

o       1 1/2 cups almonds; chopped or slivered

o       1 cup citron; chopped

o       1/2 cup lemon; rind only, grated

o       2 tsp. rum

Directions:

1.      Milk should be cooled to about 100°.

2.      Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cups sifted flour.

3.      Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center.

4.      Pour the remaining milk over the sponge.

5.      Add the egg yolks, sugar, and salt and beat until the ingredients are well blended.

6.      Add 1 cup flour and beat well. Blend in the butter.

7.      Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added.

8.      Some flours absorb more liquid than others.

9.      Knead in the currants, almonds, and citron, along with the lemon rind which should be mixed with the rum.

10.  Knead the dough until the fruits and nuts are dispersed well through it and it is smooth.

11.  Dust the top lightly with flour and let it rise in a warm place about 45 minutes.

12.  Punch it down and let stand for 20 minutes.

13.  Divide the dough in half and knead the pieces until smooth.

14.  Let them stand for 10 minutes longer.

15.  Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing down all the time to make elliptical shape 6 inches long and 3 1/2 inches wide.

16.  The center rolled part should be 1/8" thick and 4" long.

17.  Both ends should remain untouched, resembling rather thick lips.

18.  Place this rolled out piece of dough on a buttered baking sheet and brush the center part with melted butter.

19.  Fold one lip toward the other and on the top of it.

20.  Press the fingertips down near and below the lips, pulling somewhat apart.

21.   Give a pull away from each end, pointing them toward the lips.

22.  The shape should resemble a waning moon.

23.  Repeat the process with the second piece of dough.

24.  Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours.

25.  Bake them in a moderately hot oven (375°) for 35 to 40.

26.  Do not over bake them.

27.  Cool them on racks.

28.  Brush them with butter and cover with vanilla sugar.

Acorn Squash and Sweet Potato Soup Recipe

Ingredients:

o       1 large onion, chopped (1 cup)

o       1 Tbsp. vegetable oil

o       1 1/2 lbs. sweet potatoes, peeled and cubed (5 cups)

o       1 small acorn squash, seeded and cubed

o       13 3/4 oz. chicken broth

o       4 Tbsp. milk

o       1/2 tsp. salt

o       1/4 tsp. white pepper

o       1/4 cup sour cream

o       2 Tbsp. sliced almonds; toasted

o       Ground nutmeg

Directions:

1.      Sauté onion in oil in large saucepan over medium heat until onion is golden, about 8 minutes.

2.      Add potatoes, squash and broth.

3.      Simmer, covered, until vegetables are tender, about 25 minutes.

4.      Cool slightly.

5.      Working in small batches, place the vegetables with the liquid in a blender or food processor.

6.      Whirl until pureed.

7.      Return the puree to the saucepan.

8.      Stir in milk to desired consistency.

9.      Season with salt and pepper.

10.  Heat over low heat.

11.  Remove to heated bowls.

12.  Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.