Yuletide Holiday Cookies

The first two batches of Yuletide cookies are baked and iced.  Gingerbread and Sugar cookies makes the house smell so lovely.  No snow so far this year, but it’s pretty chilly out.

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December 24 – Honoring Alfar

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.

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Krumkake 2016

My husband’s late grandfather Ivar, traditionally made

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Bertha and Ivar

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.

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My father Charles
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My grandfather Edwin Alexander McDougall. He took in our family and raised me until his death at 92. A truly wonderful man.

Brigittine Chocolate Fudge

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.

img_2884Ingredients

  • 4½ Cups Sugar
  • 13 Ounces Evaporated Milk
  • 9 Ounces Semisweet Chocolate
  • 9 Ounces Bittersweet Chocolate
  • 7 Ounces Marshmallow Cream
  • ½ Pound Butter
  • 1 Tablespoon Vanilla Extractimg_0158
  • 2 Cups Chopped Walnuts (optional)

Instructions

  1. Combine the sugar and milk to a deep, heavy pot.
  2. Heat over medium bringing the mixture to a boil. Boil for 6 minutes.
  3. Remove the pot from the heat and add the remaining ingredients.
  4. Stir like crazy, until everything is melted and mixed.
  5. Pour the mixture into a well-buttered 9″ x 13″ pan.
  6. 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.

 

2017 Update

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.

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Our Julebord – 2015

We had a lovely lunch this Christmas, moving the time up to 2:00 to get everyone back on the road to home before the temperature dropped.
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The Julebord Menu

  • Sliced Ham with Assorted Cheeses (Provolone, Havarti, White Cheddar)
  • Beef and Barley Soup
  • Assorted Breads from Great Harvest Bakery
  • Assorted Mustards
  • Smoked Salmon
  • Brie with kiwi preserves
  • Lefse
  • Potato chips with assorted dips (Clam, Onion and Ranch)
  • Crudite’

cookiesDesserts

Beverages

  • Egg Nog
  • Apple Cider
  • Grape Juice
  • Blueberry Shiraz
  • Assorted Microbeers