 Traditional Holiday BakingBy JEWEL CAMMARANO
For
many of us, a legacy of traditional recipes for holiday sweets has been
passed down through the generations in our families. Passing the test
of time, these homemade delicacies reflect the creativity and care of
each maker to herald the holiday season. These incredible desserts are most likely based on traditions and flavors that our grandmothers were proud of. But as Christmas and New Year’s have been celebrated for more than two millenniums, some of these traditional recipes go back much further. Reveling in the histories of these spectacular confections enhances the joy of sharing them with friends and loved ones during this most festive time of the year. It allows us to savor each bite and experience these desserts in their contemporary style with an incomparable spirit of the holidays. GINGERBREAD There is something historically mysterious about gingerbread. Ginger and sweets flavored with it have been appearing in accounts of old “receipts” or recipes, since the beginning of written history. Baked in Europe for centuries, in some places it was a soft cake and others a crisp cookie. It was sometimes dark, sometimes light, sometimes sweet or spicy, but almost always, it was cut or baked into shapes, colorfully decorated or dusted with white sugar for a festive impression. By the 20th century, America had been baking gingerbread for decades. While it is true that we have inherited gingerbread from many old times and places, its history is filled with traditions we have made our own. Our version of gingerbread cake is flavored with sensational crystallized ginger, baked individually in a mini-bundt cake-pan, and decorated simply with cranberries, fresh mint, and a dusting of confectioners' sugar on top. GINGERBREAD MINI-BUNDT CAKES 1 1/4 cups all purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/4 cup crystallized ginger, finely chopped 1/2 cup vegetable oil 1/2 cup light brown molasses 1/2 dark brown sugar, packed 1 large egg 1 1/2 teaspoons grated lemon peel 1/2 cup boiling water Garnish with: powdered sugar, cranberries, fresh mint Preheat oven to 350-degrees. Butter the cake openings in 6 mini-bundt pans. Whisk first 6 ingredients in a medium bowl to blend well; whisk in crystallized ginger. In a large bowl, whisk oil, molasses, and brown sugar to blend. Add egg and lemon peel and mix. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pans. Bake cakes until tester into center comes out clean (20 – 23 minutes). Unmold onto wire racks to cool. Fill centers with cranberries and dust with powdered sugar. Garnish with fresh mint leaves. Yield: 6 mini-bundt cakes. SHORTBREAD Shortbread is a traditional Scottish baked good with a relatively simple recipe that consists of three basic ingredients: flour, butter, and sugar. Its popularity is believed to have been attributed to Mary, Queen of Scots, who was very fond of these “biscuits,” as they were referred to in the 16th century. With their many regional variations and recipes, they were a treat reserved for special occasions such as weddings, Christmas and New Year. Thumbprints are a popular holiday cookie that uses shortbread dough. What makes these cookies so festive looking is that they are rolled in chopped nuts and filled with a colorful fruit. The name “thumbprint” comes from the fact that you use your thumb to make an imprint into each ball of dough, where the filling is placed. They are not only delicious, but easy and fun to make. THUMBPRINT COOKIES 1/3 cup firmly-packed brown sugar 1/2 cup butter or margarine, softened 1 egg, separated 1/2 teaspoon vanilla extract 1 cup all purpose flour 1/4 teaspoon salt 3/4 cup minced walnuts Garnish: candied cherries Preheat oven to 350-degrees. Cream together sugar, egg yolk, and vanilla. Stir in flour and salt. Roll dough into 1-inch balls. Dip each ball into lightly beaten egg white and roll in nuts. Place on ungreased cookie sheet and bake for 5 minutes. Remove from oven and quickly indent each cookie center with thumb. Return to oven and bake 8 more minutes. When cookies are done, cool on rack. Fill each thumbprint with half a candied cherry. Yield: 2 1/2 dozen. PANETTONE There is something abundantly festive about the puffed dome of a Panettone. Quintessentially Italian, this tall, cake-like bread is served in Italy and France at Christmas time and has its origins dating back to the ancient Romans. For contemporary purposes, this bread is typical of Milan and became popular there during the 15th century. Baked in a cylindrical shape and containing candied citrus pieces, raisins, and nuts, it requires a long process that involves proofing the dough for several days, which gives the cake its distinctive fluffy characteristics. While manufacturers try over and over to make new and better types each year, the traditional recipe remains the favorite. We make this festive and traditional version of our own in less than three hours in a bread machine. PANETTONE (For a 1 1/2-pound loaf) 1/2 cup milk 1/4 cup Marsala wine or Cream Sherry 2 tablespoons butter, softened 2 eggs 3 tablespoons sugar 1 teaspoon salt 1 teaspoon aniseed 3 1/4 cup bread flour, unsifted 2 1/4 teaspoons active dry yeast or bread machine yeast 1/2 cup chopped mixed candied fruit or citron 1/2 cup raisins or currants 1/4 cup sliced almonds or chopped walnuts Cycle: Sweet or Raisin/Nut Crust Setting: Light recommended If your machine does not have a preheat cycle, heat milk in microwave on High power for 30 seconds (or heat in sauce pan for 1 minute to 80-degrees.) Add to the bread pan with all ingredients except candied fruit, raisins, and nuts, according to the manufacturer’s directions for your machine. Measure candied fruit, raisins, and nuts so they are ready to add when machine beeps. Set the cycle, loaf size, and crust setting. Press start. After about 5 minutes of kneading, check the consistency of your dough. If dough is not in a smooth round ball, open lid and with machine ON, add liquid a tablespoon at a time if too dry, or flour a tablespoon at a time if too wet. Remove bread promptly when machine indicates completion and cool on rack before slicing or wrapping. Yield: 1 loaf (1 1/2-pound) for 16 servings. (Jewel Cammarano is an author, culinary arts instructor, and nutritionist who has lived on the Outer Banks and now lives in Florida. Her books, “Beach Cuisine” and “Lean Beach Cuisine” are available in many local shops.) |
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