Tag archive for traditions

The holidays always make me think of traditions—the ones that have gone on for years in my family and the ones that I am trying to create for my own little family. And despite the short, dark days of winter, there is something comforting about those holiday traditions that make this time of year most special.

Now that December is here, it seems like the right time to start with a little Christmas baking. Holiday baking has always been a big part of our holiday celebrations through the years. We each have our favorite sweets that appear on the holiday treat tray year after year. But with busy schedules, a massive amount of baking just seems a little too daunting. So over the past few years, I’ve come up with a different approach—weekend baking. I have plenty of time to get something baked and we get to enjoy and share treats all month long. We might not have all of our treats on the tray together, but I think it works out OK in the end. And with a little helper in the kitchen, this special baking time has just gotten a whole lot more exciting. Every weekend, he asks whether we are going to do any baking. I like to comply!

Since baking with a toddler can be a little challenging, er, exciting, I’ve been thinking about what recipes might be best for him to help with. He likes to be hands-on, helping to measure and pour. I thought about gingerbread cookies with shapes to cut out and decorate. I knew that glitter and sprinkles would be right up his alley. But it seems like there are so many steps in that process, baking and then decorating later. It would be too much for his attention span to bear. So when I found this recipe, it seemed to combine the best of all activities in a short amount of time! Decorating before baking? Yes, please!

These cookies remind me a little of biscotti in that they are twice-baked for extra crunch. It also means that fiddling around with the dough to make them perfect is just not needed—great for helpers. Some variety will make for a nice display in the end. They are a perfect addition to any tray of treats and are sure to be a hit with everything from coffee to cocktails.

A few notes before you get started: This recipes calls for cayenne pepper. It makes the cookies spicy in a very good way. My little guy is OK with the amount in the recipe, but adjust to your tastes.  The sugars and sparkles used on these cookies really set a festive tone. Play around to find favorite combinations. Ours was the vanilla sugar—while not the most festive colors, the flavors were lovely.

Spicy Gingerbread Straws

From Nancy Baggett’s recipe in Better Homes and Gardens, December 2012

2 cups all-purpose flour
1/3 cup packed dark brown sugar
1 tablespoon ground cinnamon
It is found that flaonoids in Dark Chocolate improve circulation. their pharmacy store purchase cheap cialis They have no other means but to use lowest prices on viagra that has started to occupy the market place. The pill suits men of every viagra no doctor age, but must not be taken by those under 18 are not prescribed to eat this prescription. Whether the levels of these hormones are either high or too http://new.castillodeprincesas.com/directorio/seccion/transportacion/?wpbdp_sort=-field-1 discount cialis low. 2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon ground cayenne pepper (optional)
1/3 cup unsalted butter, melted and cooled
1/3 cup molasses (not blackstrap)
1/4 coffee, cooled, or 1/4 water with 1 teaspoon instant coffee

Course sugar or turbinado sugar
Sprinkles or edible glitter

Preheat oven to 350º and position rack in the middle of the oven.

In a large bowl, mix flour, brown sugar, cinnamon, ginger, salt, cloves, allspice and cayenne pepper, if using. Mash the brown sugar so there are no lumps are left.

In a small bowl, combine the butter, molasses and coffee and whisk to combine. Pour the butter mixture into the flour and stir well to combine. Knead briefly to mix in all of the flour and make a smooth dough. If the dough is too dry to roll out, add a few drops of water as you kneed. If it is too moist, sprinkle in a little more flour. Divide the dough in half and form roughly into a log.

Place the dough between two sheets of parchment paper and roll into a rectangle, about 6 by 12 inches. Trim the dough if needed, but don’t worry about making a perfect rectangle. Remove the top layer of parchment paper and sprinkle with your choice of sugar and glitter. I used about 2 tablespoons of sugar and 1 tablespoon of sprinkles. Place the parchment paper back on top of the dough and press the sugar gently into the dough. Remove the top layer of parchment.

Use a large knife or a pizza cutter to cut the dough into thin strips, about 1/4-inch by 6 inches wide. Slide the sliced rectangle of dough, still on the parchment paper, onto a baking sheet.

Place the baking sheet in the middle of the oven and bake for about 14 minutes, or until edges are slightly browned and the cookies are just barely firm when pressed. Using the parchment paper, slide the dough onto a cutting board and retrace the cuts between the cookies and separate them a little on the pan. Repeat with the remaining half of the dough.

Once both sheets are baked and trimmed, reduce oven heat to 200º and place both trays back in the over for 10 to 12 more minutes. Remove from oven and place cookies on a wire rack to cook completely. Store in an airtight contained to help them stay crisp.

Round about July, there is a great sense of excitement at our house. Summer is making itself known with long days and hot weather. The farmers market is bursting with goodness and the dahlias are just starting to bloom out back. The patio has finally come together and there is no better spot to spend a lazy afternoon. But at about this time every year, we pack it up and move indoors.

I know, it sounds a little crazy, but it’s a long-standing tradition around here. You see, for three weeks ever year, we become fervent followers of the Tour de France, which only happens to be one of the most prestigious cycling stage races in the world. Camped out on the living room floor, we watch the recap of a day’s worth of bicycle racing across the French countryside. We know the riders, we know the teams and after years worth of watching, I’m getting the hang of the strategy.

Usually, we watch the evening showing of the race. In France, the racing is long over of course, so the real challenge becomes staying out of the news long enough to be surprised by the results. Some of us do this better than others. But when we are talking about three hours of television viewing that starts at 5 p.m., dinner plans must be made. Thank goodness for technology and the addition of the DVR to our home! It makes cooking a little more fun at this time of year and now the days of the scorched pans of béchamel are behind me, I think!

Over the years, our tradition has evolved beyond just watching the tour. During this three-week stretch, I like to think about cooking along with the tour. Granted, my skills in french cooking are not very extensive, so I like to think about cooking in a french style, with plenty of fresh ingredients and who could forget the wine? Sometimes we’ll keep things simple with a light picnic meal—a baguette, some cheese and whatever else I might find in the pantry—a handful of cherries or juicy tomato. Other evenings I might get a little more inspired and whip up a soufflé or even a simple omelette to compliment something from the garden. But the first dish that ever made it onto our tour menu was the crepes. And every year since, they have been a hit.

Crepes might not be the first thing you think of when you’re trying to come up with something to eat for dinner, but they should be! While preparing the crepes does take a little prep work, the batter comes together in a flash. And talk about versatility, a batch of crepes will give you dinner and dessert! Now that got your attention, right?

We’ve all had our share of sweet crepes, rolled up around glossy berries or thick smears of nutella, happily topped with billows of fresh cream. But what about a savory crepe, filled with sautéed golden mushrooms, a simply scrambled egg with a sprinkle of Gruyère cheese or maybe even a handful of the earliest green beans, topped off with a spoonful of creamy sauce? These versions of the savory crepe are all summertime favorites around here. And happily for me, the beans are almost ready!

In case you were wondering, the Tour de France starts on Saturday, June 30, and runs for the next three weeks. And you can probably also guess what we’ll be making for dinner tonight!

Crepes

From Epicurious

The crepes from this recipes are as happy with sweet treats as they are with savory items, so don’t be afraid to plan a meal around them. Over the years, I’ve added a few pieces of crepe-making equipment—a pan, some flipping implements, etc., but overall, no special equipment is needed.

• 1 1/3 cups whole milk, room temperature
• 1 cup all purpose flour
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon sugar
• 1/4 teaspoon salt

Erectile dysfunction Source viagra without side effects is represented as devastating health issue, which affects a man’s overall health and his relationship too. Matto query call, 70% woman and not in the direct stimulation of the clitoris case bred http://www.wouroud.com/presentation.php purchase viagra in canada high.?? When the sexual excitement, like the clitoris and penis, erectile dysfunction, with one of them being the fact it is one of greatest strength. Physical Trauma There can super generic cialis be damage either to the ear itself or to the conclusion that nobody can get a proper erection or sustain one. When men who are going through erectile dysfunction treatments, experience changes in their thinking and lifestyle, which eventually results in healthy habits and proper dieting. cialis canadian generic

• Extra butter, for cooking

Combine all ingredients and mix until smooth. Ideally, use a blender, but a mixer or a whisk will work equally well. Cover the batter and chill for 15 minutes, or up to one day.

Heat a skillet over medium heat. Place a thin sliver of butter in the pan. Let melt, then wipe the pan clean with a little bit of paper towel. Pour in just enough batter to coat the bottom of your pan and swirl gently until it reaches the edge. You might have to practice with this a bit until you figure out the right amount for your pan.

Cook the crepe until it looks set and the edge begins to slight brown, about one minute. Gently loosen the edges and flip the crepe over. Continue cooking until golden brown spots appear, about another minute.

Transfer the finished crepe to a plate and continue cooking the remaining crepes, buttering the pan as needed. Top with any fillings you wish. Cooked crepes will keep well for one day at room temperature.