On the fifth day of Yuetide is dedicated to the Alfar, the male ancestors home and hearth. We will remember and try to keep the bargains made to the spirits throughout the year and take a moment to honor our ancestors – – maybe even leave out a little offering for the most well-known of the elves tonight.
My husband’s late grandfather Ivar, traditionally made
lefse and krumkake for this holiday so today we will remember him by making krumkake. We would go over to Ivars home on Christmas Eve and enjoy a big supper and lots of stories. He was always really kind to me and such a gentle soul. On this Christmas night, the family will gather once more and we will fill the krumkake with fresh whipped cream and enjoy a warm fire and good company, just as Ivar would have liked.
All of my male ancestors have passed, but I hope that where they are finds them by a warm fire, enjoying a strong cup of coffee and a peppermint stick with friends and family that went before them….and I hope they can see all of us and take comfort the traditions they helped to create.
On the fourth day of vacation……. (I missed a few days when the water heater went out in the middle of the snow storm) the sugar cookies were baked and decorated. More trees for the tree, snowflakes and reindeer for the cookie tray.
There is a long tradition of Brigittine Monastery Gourmet Fudge in Oregon. At Our Lady of Consolation Priory, the monks quietly go about producing some of the most delicious, rich and creamy fudge in the world. We didn’t have time to make the drive to Amity this Yuletide, but in a wonderful spirit of giving, years ago, the monastery published a recipe (circa 1987) to recreate their fudge at home.
- Combine the sugar and milk to a deep, heavy pot.
- Heat over medium bringing the mixture to a boil. Boil for 6 minutes.
- Remove the pot from the heat and add the remaining ingredients.
- Stir like crazy, until everything is melted and mixed.
- Pour the mixture into a well-buttered 9″ x 13″ pan.
- Let cool to room temperature and cut into cubes.
*** Whoops – I left out the butter. I’ve melted 1/4 cup butter and stirred in half of the semi-hardened fudge, then added a 1/2 cup of coarsely chopped filberts. The other half of the semi-hardened fudge just got the melted butter added.
This year we made one batch, poured about 1/3 into a pan, and added pecans to the pan. We poured another 1/3 into a second pan and then added (as per Noah’s request) some crushed pretzels to the remainder. I think this will help with the “fudge until Spring Equinox” problem.
On the first day of vacation…….the gingerbread cookies were baked and decorated. Trees for the tree, snowflakes, gingerbread men, and stars for the cookie tray.
- 3 whole eggs
- ½ cup sugar
- ½ cup melted butter
- ½ cup white flour
- 1 teaspoon vanilla
- 1-1/4 teaspoons grated cardamom
- Beat the eggs and sugar until foamy
- Add the melted butter, flour, vanilla and cardamom.
- Preheat the krumkake iron over the burner and brush it with oil
- Put about 1/2 T of batter onto the iron and close, ours took about 20-30 seconds on each side, but it probably depends on the stove.
- Use a spatula to lift the finished cookies off of the iron and roll them around the cone shaper.
Special thanks to Laurie McKay at Beware the Rug for the recipe inspiration.
Wonderful, buttery little bites that are great with cup of chai (probably coffee too). Be careful not to overcook these cookies the first batch took a little while to brown and then were a bit dry. After that I baked as directed and they are much better.
- 2 Egg yolks – hard-boiled
- 2 Egg yolks – raw
- 3/4 cup Sugar
- 1 cup Butter
- 2 1/2 cups Flour
- Egg White & Pearl Sugar for decoration
- Mix together the hard-boiled and raw egg yolks
- Add the sugar and whisk well
- Mix in the flour and softened butter alternately until it becomes a smooth dough
- Wrap in cling film and pop in the fridge for at least an hour
- Roll the dough out into thin sausages about 10 cm in length
- Form them into wreaths and place onto a baking sheet
- Brush with egg white and sprinkle pearl sugar on them
- Bake them at 350 degrees for 10-12 minutes or until golden
- Cool on a wire rack and place into an air-tight box
Thanks to Sarah at A New Life In Norway
I tried rolling out the dough and pressing a few too. They are great – nicely crispy.