Sunday, December 20, 2015

Doing the holiday baking

DSC08393We always do a cookie exchange among the family at Christmas  time.  My grandmother’s typewritten cookie instructions and crowd the table with book recipes for rugelach, traditional bourbon balls alongside shortbreads introduced a year ago.  I have to lay in lots of ingredients that make nutritionists blanch: butter, whole milk, eggs, sugars (although food advice warning against these staples,  is changing).

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With jet lag and prep for diagnostic tests preventing any sleep, I’ve been up early each morning to mix, knead, refrigerate and roll.  A year of watching Masterchef and pushing myself into new styles and yielded a better sense of how to combine ingredients (and when to stop combining).  I got abundant high-quality goods this year.  Especially nice were some experiments with miniature loaves of ginger-, cranberry-, and pumpkin bread.

With the icing, it all comes together.

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I’m still not making the gtraditional UK Christmas Cake. ‘far better to leave that to my w.wezen, who knows.

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