Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts
Monday, March 24, 2014
Christmas gingerbread sandwich cookies
Merry Christmas Everyone!
Mömmukökur (Mamas Cookies)
My mother only makes these gingerbread cookies before Christmas, but they are excellent at any time of the year. When I was little, I really thought it was my mothers own recipe.
Different people have different ways of making Mömmukökur. My mother makes them very thin and bakes them until they are dark brown and crisp. Others make light brown, thicker cookies that soften quickly once the icing is on. Mother allows them to stand until completely cooled, before putting in tins for storage. This is to ensure that they will stay crisp. Then, just before Christmas - usually on Þorláksmessa (December 23rd) - the four of us (my parents, brother and I) sit down together and make cookie sandwiches, sticking the cookies together two by two with vanilla butter icing.
125 g butter/margarine
250 g golden syrup
125 g sugar
1 egg
500 g flour
2 tsp baking soda
1 tsp powdered ginger
1 portion butter icing
Melt together the butter, sugar and golden syrup and mix well. Cool. Stir in the egg. Mix together flour, baking soda and ginger. Add the syrup mixture and knead until smooth. Store in a refrigerator over night. Flatten out until very thin and cut out shapes with cookie cutters or a glass. Bake at 200°C, until the cookies area a proper gingerbread brown colour. Cool completely before icing.
Note: Dont use this recipe to make gingerbread houses – this gingerbread is too fragile.
Read More..
Mömmukökur (Mamas Cookies)
My mother only makes these gingerbread cookies before Christmas, but they are excellent at any time of the year. When I was little, I really thought it was my mothers own recipe.
Different people have different ways of making Mömmukökur. My mother makes them very thin and bakes them until they are dark brown and crisp. Others make light brown, thicker cookies that soften quickly once the icing is on. Mother allows them to stand until completely cooled, before putting in tins for storage. This is to ensure that they will stay crisp. Then, just before Christmas - usually on Þorláksmessa (December 23rd) - the four of us (my parents, brother and I) sit down together and make cookie sandwiches, sticking the cookies together two by two with vanilla butter icing.
125 g butter/margarine
250 g golden syrup
125 g sugar
1 egg
500 g flour
2 tsp baking soda
1 tsp powdered ginger
1 portion butter icing
Melt together the butter, sugar and golden syrup and mix well. Cool. Stir in the egg. Mix together flour, baking soda and ginger. Add the syrup mixture and knead until smooth. Store in a refrigerator over night. Flatten out until very thin and cut out shapes with cookie cutters or a glass. Bake at 200°C, until the cookies area a proper gingerbread brown colour. Cool completely before icing.
Note: Dont use this recipe to make gingerbread houses – this gingerbread is too fragile.
Sunday, February 16, 2014
Light Christmas Fruitcake
For as long as I can remember as a child, my mom made this cake most years at Christmas, at least until I took over making it myself. I love this cake, not only because it is delicious but because of the lovely flavour of nostalgia.
This is the first time I have made this cake in about 10 years. It has gotten to be so very hard to find decent quality fruit to go into it. The stuff at Bulk Barn doesnt cut it, and as for the stuff at any regular grocery store around here, forget it. Fortunately I have discovered that there is a shop in the St. Laurence Market that has imported Italian candied fruits and peels, and I get my brother-in-law to pick some up for me. Hurray! Fruitcake again.
NOTE: When I cut the cake, it became clear that it had been somewhat overbaked. My mother said, "Oh yes, thats right. The time written down on the original recipe was too long." Thanks, Ma! Now you tell me. But I obviously never made that adjustment myself so what can I say. Baking time has been adjusted now.
ANOTHER NOTE: in 2012 I baked the cake in two loaf pans of differing sizes and a smallish bundt pan. In spite of dividing the recipe into three rather lopsided parts, they all baked in the same time: 2 hours and 15 minutes, just 15 minutes shy of the expected 2 1/2 hours for the full recipe. When I think about it, this isnt so strange. Because it is normally baked in a tube pan, changing the pans did not actually move the centre(s) of the cake all that much closer to the edge(s) of the pan(s), so the time change was minimal. Okie-dokie, then.
a large 10" cake
4 hours - 1 1/2 hours prep time
Mix the Fruit:
225 grams (1/2 pound) blanched almonds
450 grams (1 pound) candied citron peel
450 grams (1 pound) red glacé cherries
225 grams (1/2 pound) golden raisins (sultanas)
1/3 cup soft unbleached flour
To blanch the almonds, drop them into boiling water to cover for one minute. Drain them, and pinch each one out of their papery covery as soon as they are cool enough to handle.
Mix all the fruit in a very large mixing bowl, then stir in the flour until the fruit is evenly coated with it.
Make the Batter:
3 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 cups sugar
6 eggs, separated
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1/3 cup good sherry
1/4 cup buttermilk or milk
1 teaspoon cream of tartar
Measure the flour, and mix in the baking powder and salt. Set aside. Butter a 10" tube pan, and line the bottom with a circle of buttered parchment paper. Dust the cake pan with flour. Preheat the oven to 275°F.
Cream the butter, and beat in the sugar and the egg yolks, one or two at a time, until quite light and fluffy. (Put the whites aside in another mixing bowl.) Mix in the vanilla and almond extracts. Mix in the sherry, then half the flour. Mix in the milk and the remaining flour.
Pour this batter over the fruit and mix them together.
Beat the egg whites, with the cream of tartar, until stiff. Fold about 1/3 of the egg whites gently into the cake, then fold in the remaing 2/3 egg whites.
Scoop the batter into the prepared cake pan, smoothing it out and taking care not to leave large gaps in the batter.
Bake the cake for about 2 1/2 hours, until done. You will need to cover it with foil after about an hour, when it will be mostly as brown as you would like it. I would start checking it for doneness at the 2 hour mark.
Allow the cake to cool, and remove it from the pan. Wrap it in cheesecloth, and brush it all over with sherry. Wrap it in foil and keep it in a cool, dark spot until wanted. You can take it out and brush it with more sherry whenever you feel so inclined; no-one will complain.
Read More..
This is the first time I have made this cake in about 10 years. It has gotten to be so very hard to find decent quality fruit to go into it. The stuff at Bulk Barn doesnt cut it, and as for the stuff at any regular grocery store around here, forget it. Fortunately I have discovered that there is a shop in the St. Laurence Market that has imported Italian candied fruits and peels, and I get my brother-in-law to pick some up for me. Hurray! Fruitcake again.
NOTE: When I cut the cake, it became clear that it had been somewhat overbaked. My mother said, "Oh yes, thats right. The time written down on the original recipe was too long." Thanks, Ma! Now you tell me. But I obviously never made that adjustment myself so what can I say. Baking time has been adjusted now.
ANOTHER NOTE: in 2012 I baked the cake in two loaf pans of differing sizes and a smallish bundt pan. In spite of dividing the recipe into three rather lopsided parts, they all baked in the same time: 2 hours and 15 minutes, just 15 minutes shy of the expected 2 1/2 hours for the full recipe. When I think about it, this isnt so strange. Because it is normally baked in a tube pan, changing the pans did not actually move the centre(s) of the cake all that much closer to the edge(s) of the pan(s), so the time change was minimal. Okie-dokie, then.
a large 10" cake
4 hours - 1 1/2 hours prep time
Mix the Fruit:
225 grams (1/2 pound) blanched almonds
450 grams (1 pound) candied citron peel
450 grams (1 pound) red glacé cherries
225 grams (1/2 pound) golden raisins (sultanas)
1/3 cup soft unbleached flour
To blanch the almonds, drop them into boiling water to cover for one minute. Drain them, and pinch each one out of their papery covery as soon as they are cool enough to handle.
Mix all the fruit in a very large mixing bowl, then stir in the flour until the fruit is evenly coated with it.
Make the Batter:
3 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 cups sugar
6 eggs, separated
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1/3 cup good sherry
1/4 cup buttermilk or milk
1 teaspoon cream of tartar
Measure the flour, and mix in the baking powder and salt. Set aside. Butter a 10" tube pan, and line the bottom with a circle of buttered parchment paper. Dust the cake pan with flour. Preheat the oven to 275°F.
Cream the butter, and beat in the sugar and the egg yolks, one or two at a time, until quite light and fluffy. (Put the whites aside in another mixing bowl.) Mix in the vanilla and almond extracts. Mix in the sherry, then half the flour. Mix in the milk and the remaining flour.
Pour this batter over the fruit and mix them together.
Beat the egg whites, with the cream of tartar, until stiff. Fold about 1/3 of the egg whites gently into the cake, then fold in the remaing 2/3 egg whites.
Scoop the batter into the prepared cake pan, smoothing it out and taking care not to leave large gaps in the batter.
Bake the cake for about 2 1/2 hours, until done. You will need to cover it with foil after about an hour, when it will be mostly as brown as you would like it. I would start checking it for doneness at the 2 hour mark.
Allow the cake to cool, and remove it from the pan. Wrap it in cheesecloth, and brush it all over with sherry. Wrap it in foil and keep it in a cool, dark spot until wanted. You can take it out and brush it with more sherry whenever you feel so inclined; no-one will complain.
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