Friday, December 16, 2005
Butter, raisins, cocoa, sugar: getting ready for the Christmas cookie season
I go to my recipe box on the kitchen counter and take out the cards filed under COOKIES. I sort through them looking for the ones I use at this time of year, in the days before Christmas. I have my favorites — the Miskolczy's Dios Kifli, Betty McCullough's Cinnamon Squares and the Dried Fruit Balls, and the Chocolate Truffles I learned to make in a cooking class held at the Middlesex County Extension Service headquarters in Concord back in the late '60s.
Next I check for ingredients in my kitchen cabinets and refrigerator. Yes, there is plenty of butter in the fridge; I don't use margarine. Eggs? No problem thanks to the chickens in the backyard. I'll need dried fruit from the supermarket, as well as some more confectioners' sugar, semi-sweet chocolate squares, and 2 or 3 grapefruits. I'm sure there will be other items to add to my shopping list.
When my family comes for the holidays they know what to expect in the cookie tins stacked in the back room. My daughter-in-law Lyudmila looks for the cinnamon squares. My son Will hopes I'll have made Krum Kake like our Scandinavian neighbor Grammy Nelson made for us years ago. My husband likes anything with chocolate, and everyone loves the Dios Kifli.
So I'll put on a couple of CDs — the Carols from Trinity College Cambridge and The Chieftains' Bells of Dublin — and head out to the kitchen and get to work.
© 2005 The Carlisle Mosquito