The Food of Christmas

    One of the wonderful things about Christmas is the amazing food that goes with it.  There are some treats that we like to keep especially for Christmas and when you smell those scents wafting through the house, it brings back memories of bygone Christmases.
    A traditional Christmas dinner is always a must; however, it is fun to try other special dishes for parties.  For a number of years, we had a "regular" meal for our Family Christmas Party, until we decided that an array of hearty appetizers in place of meat and potatoes would be an interesting change.  Not to be confused with the kind of tiny bites that are usually considered appetizers.  This meal includes a variety of dishes, for example, savory cheesecakes with crackers; filled tortilla roll-ups; fancy sandwiches of various types; cheese and fruit board; hearty dips with plenty of chips or crackers; specialty salads; and always the white grape punch, homemade crescent rolls, and two kinds of dessert.  Just get cookbooks from the library and let what sounds good direct your meal. 
     We keep on the look out well in advance of Christmas for likely ideas and recipes for this meal.  We try to have a different variety each year, unless of course some dish was particularly well received.
     It is very helpful to as you plan each party to keep a record of what the final menu is.  This helps you plan grocery shopping and food preparation.  It is also handy to refer to from year to year so that you know what was served, what worked and what did not. 
    Christmas breakfast always revolves around one thing, and has forever.  That is the Christmas nut roll. We rarely make it at any other time of the year, so it is highly anticipated each Christmas.  To this, we add sausage another long standing tradition.  Sometimes we have added this or that to try to bring in something new; but in the end we never have to worry about what to plan for Christmas Breakfast because it is already decided.  
     It is always nice to serve drinks that coordinate with you color scheme if possible.  For the Family Party using the Snowflake theme, I make a punch that is a white grape juice base so it has a champagne color  and when served in champagne flutes, looks really elegant.  I always add water goblets to each place setting as well.  This serves two purposes, guests who really don't want all that sweetness can also have just plain water, and also, I don't have to make as much punch when there is water to supplement.  The table setting for this is simple; just place the water goblet above the knife and the champagne flute just to the left of it.  A comprehensive cookbook will often include the proper placement of extra flatware as well as stemware. 
    For the Christmas Morning Breakfast, as you can see below, the punch is somewhat red.  It is simply a splash of cranberry juice and lemon-lime soda.  For an extra special touch, use a pretty shaped "mold" (anything in which you can freeze water; I use very small fluted cake pans).  Put just enough water to cover the bottom, add some fresh cranberries, and freeze.  This keeps the berries from floating to the top of the mold.  When that is frozen, fill the rest of the mold with cold water and finish freezing.  These can be made ahead, popped out, and stored in a freezer bag.

Christmas Breakfast

       Then there is the traditional Christmas baking.  Christmas just wouldn't be Christmas without loads of cookies and treats.

Gingerbread Cookies

Weeks before Christmas the old recipes for fruitcake and gingerbread cookies are pulled out and the Christmas baking begins.  We cannot just make one or two kinds of cookies, we have to have various and sundry cookies that we grew up with, as well as a few new ones.  There are Honey Sponge cookies,  Russian Tea Cakes (or Mexican Wedding Cakes), Pumpkin Pie Spice cookies, Sugar Cookies, Orange Fingers, and then the best Double Chocolate cookies, that will almost put you into chocolate coma.  Sometimes we also add toffee to this collection. I have included several of our traditional recipes.

Gingerbread Cookies

The Family Fruitcake

3 cups all-purpose flour--divided
1-1/3 cups sugar
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup pineapple juice
1 cup vegetable oil
4 eggs
1/4 cup molasses
1 package (15 oz.) golden raisins
1 package (15 oz,) dark raisins
2 cups fruitcake mix
4 cups nuts*
Heat oven to 275 degrees. Place a shallow ovenproof container of water on the lowest oven rack,
Line the bottom of two 9x5x3 or 8-1/2x4-1/2x2-1/2 or an angel food cake pan with aluminum foil; grease .Measure 2 cups of flour and all the rest of the ingredients, except the fruits and nuts, into a large mixing bowl.  Blend 1/2 minute on low speed.  Beat 3 minutes on high speed, scraping bowl occasionally.
Meanwhile combine fruits and nuts with the remaining 1 cup of flour.  (This will prevent the fruits and nuts from sinking to the bottom of the cake.)  Stir the fruits and nuts into the cake batter.  Spread evenly into the pans.
Bake 2-1/2--3 hours or until toothpick inserted in center comes out clean.  If necessary, cover with foil the last hour of baking to prevent excess browning.  Remove from pans; cool.  Wrap in plastic wrap and then in foil.  Store in a cool, dry place at least 6-8 weeks before serving.
*You may use any combination of nuts you want.  We use all walnuts/

Gingerbread Cookies

2 cups flour
1/2 teaspoon salt
1.2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cloves
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
1/2 cup sugar
1/2 cup mild molasses
1 egg yolk
Sift together flour, soda, baking powder, salt, and spices.  Set aside.  Cream shortening, sugar, and molasses until light and fluffy, beat in egg yolk,  Add flour mixture, mix until combined.
On a lightly floured surface, roll out until  1/4 inch thick.  Cut with floured cutters into desired shapes.
Place on ungreased cookies sheets.  Bake at 350 degrees for 8-10 minutes.  Cool on wire racks.  Frpst when cool.
Make 1--1-1/2 dozen depending on the size of cutters you use.
FROSTING:
Into a small bowl sift 1-1/4 cups powdered sugar with 1.8 teaspoon cream of tarter.  Add 2 teaspoon dried egg whites and 2 tablespoons warm water* and 1/4 teaspoon anise flavoring.  Beat with electric mixer on high speed until until frosting holds its shape.  Cover with a damp cloth.  If frosting is too thick, add a few drops of water.
I put the frosting on with a small brush.  Put the small candy decorations on before the frosting sets up.  When they are completely dry, then go back with either a fine brush or a toothpick and put on the holly with green food coloring.
*You may use  1 egg white instead.

Gingerbread Cookies (a recipe that was handed down from Mom's mom)

Christmas Breakfast Nut Roll

(Pictured above)

Make your favorite sweet roll dough and then prepare the filling below.
Nut Roll Filling:
1/4 cup soft butter
1/2 cup brown sugar packed
1 egg
1/4 cup milk
1/2 tsp. vanilla or almond extract

2 cups walnuts, finely ground (not chopped, however it is nice to have some pieces)
Mix butter, brown sugar and egg. Stir in milk, extract, and blend in nuts.
Roll the dough out paper thin and spread the filling evenly over the entire surface leaving an a half inch or so around the edges.  Roll up jelly roll style and place it on a large pizza pan or baking sheet.  If need be, curve it into a horse shoe shape in order to make it fit.  Bake at 350 degrees for 30 - 40 minutes or until it sounds hollow when thumped.
Frosting (or make your own favorite):
11/2 cups of confectioners' sugar
1 Tsp milk
1/2 tsp vanilla, maple, or almond extract

Grape Punch

4 tangerines

30-40 whole cloves (depends how much clove you want to taste)

2 cans white grape juice (frozen concentrate)

8 sticks of cinnamon

2-4 Liters of sparkling water

Cut tangerines into quarters and place into a large pitcher.  Toss in whole cloves and cinnamon sticks.  Pour the thawed white grape concentrate over mixture in pitcher (does not have to be reconstituted at this point).  Place in the fridge or other cool location to flavor through for about 16-24 hours.  Just before serving, strain out the cloves, cinnamon, and tangerines. Reconstitute the concentrate according to directions on the can, or to your own taste. Suggestion: serve in champagne flutes for an elegant soft drink. 

Do not panic:  when you open the can of thawed concentrate and you notice that it is not clear amber.  Simply heat the concentrate until it clears.  Heating it will force the sugars to dissolve again and will leave you with a clear amber result.