Tonight, our Convent was humming with Christmas cheer as we readied our home for Christmas. Some wrapped presents to send to families, other Sisters spent time catching up with old friends as they penned their lovely cards. In the kitchen, we turned on Bing Crosby and poured over old fashioned family recipes as we pondered which cookies we would make this year. The royal icing was prepared and crispy butter cookies were being decorated with sprinkles covering every surface. I remembered a cookie that I hadn’t baked in years and a favorite to be sure. In fact, you won’t find this anywhere else on the internet, at least I couldn’t. Cut from an old magazine, pressed onto an index card and covered in plastic, this shows how treasured this recipe is. Sometimes baking can restore wonderful memories of times past and other times it just puts a smile on your face, honey in your belly and much joy for the adventures ahead. I love Christmas. The beauty, the magic and most of all the precious gift that is awaiting us in the form of a little baby on Christmas morning.
May the season of light be yours this year. Blessed Christmas!
- To make the filling: In a small saucepan, combine the apricots, sugar and water and simmer for 15-18 min. or until the liquid is reduced by half and add the rum or brandy. Let the mixture cool slightly and in a food processor or blender, puree it.
- Make the shortbread cookie dough. In a bowl, whisk together the flour, baking powder and salt. In a separate standing mixer, beat together the butter, sugar, and brown sugar until the mixture is light and fluffy. Beat in the vanilla and the egg, beating the mixture until it is well combined. Slowly, add the flour mixture in stages and mix until just combined, but don't over mix or your shortbread will be tough.
- Form the dough into a log, wrap well in plastic wrap and chill for 1 hr. Divide the log into 4 pieces.
- Working with one piece of dough at a time, place the dough in plastic wrap and roll into an 8 inch long rope - place on a parchment covered sheet pan and make a canal down the center with your finger so the log becomes a 8 x 2" rectangle with a channel in the middle.
- Spread the apricot puree in the canals.
- Bake the cookie sticks in a 350 degree oven for 18-20 min. until the edges are slightly golden.
- Transfer to a rack and let them cool.
- In a small bowl, whisk together the glaze ingredients and add just enough water to make a thick but pour-able icing - you want it to be on the thick side.
- If desired, transfer the glaze to a squeeze bottle or piping bag and drizzle the icing over the cookies.
- Cut the rectangles diagonally into 1" strips.
- The cookies will keep in the freezer or in an airtight container for 1 week.
Merry Christmas from our home to yours!
A young newlywed couple from Russia came to Bethany for an extended stay. Alexi, the groom, was delighted to discover that an old friend and former mentor from Russia was unexpectedly going to be near enough to spend some time with him while he was in the States. He immediately extended an invitation to him and his friends for dinner – a real, Russian meal that he himself would prepare for them.
The day of the planned dinner Alexi felt ill and was unable to do any cooking. With his permission I prepared a meal that I thought would be close to what he would have made, and I felt one of the dishes should be stuffed cabbage. I prepared them as I remembered my Ukrainian mother always preparing them.
By dinnertime Alexi was well enough to join his guests and no mention was made of his not feeling well earlier. Everyone enjoyed dinner and Maestro Serge was particularly taken with the stuffed cabbage. “This,” he said to me, “is authentic.” Then he added, “A real Russian can always discern whether or not the Russian food he has been served was prepared by a real Russian.”
- Cut up tomatoes and simmer with olive oil, onion salt, oregano and sugar until reduced to 1 cup or 8 ounces of sauce. Can be done while preparing cabbage.
- Leave cabbage whole, but cut around the stem, and parboil for 5 minutes; let steep for another 5 minutes.
- Remove cabbage from water and drain; separate cabbage leaves. Chop the small inside leaves and the core and use to line a Dutch oven.
- Combine all the stuffing ingredients and mix thoroughly. Season with salt and pepper to taste.
- Place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.
- Arrange the stuffed cabbage leaves in rows in Dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf.
- Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover.
- Place a plate on top of cabbage rolls, and simmer over low heat for 1 hour. If using cooked rice cut final cooking time in half.
- Serve the cabbage rolls with the pot sauce poured over them.
One of our Sisters has been living with the Benedictine sisters at the Beguinage in Bruges, Belgium where she has been learning the art of lace making, an old and ancient monastery craft. Recently she came home for a visit, and before returning she wanted to make a treat for all of us, something she often did from time to time while at home.
We were all looking forward to it, anticipating it to be a pastry of some sort which is what she usually did. Instead she surprised us with a traditional Belgium dessert called Pannekoeken. This is a very popular tearoom item for late afternoon or dinner dessert. It can be served in many ways from fresh fruit and whipped cream to ice cream with chocolate sauce or the original way sprinkled with a coarse natural brown sugar. The Pannekoeken is sprinkled with the sugar, folded in half and sprinkled again, and folded in quarters before wrapping it in waxed paper so that it can be held in the hand and eaten while still walking along the streets. What a perfect ending this was to a very meaningful visit.
Madeleine’s Belgian Pancakes
- Stir milk and eggs together.
- Add to flour stirring all the while.
- Add melted butter then soda and salt.
- Prepare a hot griddle or skillet with a little bit of butter.
- Pour about 1/3 cup of batter, and swirl it to form a circle (like a crepe).
- Turn when bubbles appear on the surface of the pancake.
Our Convent bakers are always thinking ahead and experimenting — their thoughts and ideas are often very innovative! This week they were totally into Thanksgiving and enjoying it thoroughly. They assured me that I would be pleased with the final outcome of their efforts and how right they were! I had heard pumpkin being mentioned so I was expecting a pumpkin dessert of some sort. Instead they produced the tastiest dinner rolls which could not have pleased me more — whimsical little pumpkin-shaped creations, each complete with its own stem. I can’t wait to see the smiles on every person as they gather around the table this year.
- In a bowl, dissolve yeast in warm water. Sprinkle with sugar; let stand for 5 minutes. Add milk, brown sugar, pumpkin, butter, salt, spices and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
- Turn out the dough onto a lightly floured surface. Divide into 24 evenly-sized pieces. Working a few at a time, roll each piece of dough into a 12-inch rope on an un-floured surface. Before shaping, lightly dust ropes with flour, and then, with floured hands, turn each one into a pumpkin.
- Create a small loop in the rope with a long tail on one side and a short tail on the other. Wrap the long tail around the edge of the loop 2-to-3 times. Hold the remaining end of the long tail on the bottom-side of the loop with a finger to keep it from unraveling as you continue to work. Wrap the other tail around the edge of the loop, tucking it through the center of the loop.
- Pinch both of the ends together where they meet on the bottom side of the loop. If you’re not happy with the look of any of the rolls, simply set them aside for about 10 to 15 minutes and reshape. Place finished rolls on parchment lined baking sheets. Cover rolls loosely with plastic wrap and let rise for about 10 minutes.
- Just before baking, brush rolls with an egg wash for a shiny look or butter for a matte finish. Insert a sliced pecan into the center of each roll, pressing so the pecan touches the pan. In an oven preheated to 400° F, bake rolls for 12 to 15 minutes, rotating halfway through baking time. Rolls should be golden brown and gently firm to the touch. If not serving right away, shorten the baking time by several minutes and finish baking right before eating.