It’s Santa Lucia Day, a part of the Swedish tradition in the run up to Christmas. Apparently it’s called Saint Lucy’s Day in the US, but I haven’t heard it called that much. Anyway, part of the tradition for this day is making of these Saffron rolls, shaped like an S. They are lovely, not too sweet and have a great cardamom and saffron flavor. Quite easy to make and lovely served just out of the oven for breakfast or with afternoon coffee/tea.
Every year when I make my Christmas Cookies, I try out one or two new recipes. Or new-to-me recipes. Some are traditional cookies, some are modern cookies. One of the two new types that I made this year are these: Speculaas (Dutch) aka Spekulatius (German). They are a traditional Dutch spice cookie, usually rolled very thin and then imprinted with a design. While I have a few imprinting rolling pins, my dough wasn’t cooperating particularly, so instead of the imprinting pin, I went with a Christmas-y cookie stamp. All the same in the end. These cookies are very nice, a lovely traditional spice and will definitely stay in the cookie madness repertoire.
Here’s a quick and easy — and nutritious — snack to make whilst you’re in the middle of Thanksgiving prep, or even if you just need some snacks to watch a sporting event: Rosemary and Thyme Mixed Cocktail Nuts! They are sooooo good: a little sweet, a little salty, herby, nutty, delicious. They are particularly good if you warm them up eve so slightly in the microwave or oven before putting them out to snack on. You can use all types of nuts, but I used almonds, cashews, hazelnuts and pecans which is a great combo!
So I’m plugging away at Cookie Madness, but I couldn’t help but make one last pie in these pre-Thanksgiving days. This one uses heirloom apples called Baldwins that I got at Russell Orchards last weekend. Very nice apples; firm and not too tart. Loving my lattice work too. The rim was a little messy so I used a leaf cookie cutter to pretty it up a little bit.
As y’all know, every year for Thanksgiving, I make a variation on cranberry sauce, and this year is no different. This year’s variation is a Cranberry Blackberry Portwine (with a touch of nutmeg) Sauce and it is absolutely delicious. Would go super well with the usual poultry (also duck!) but also with a steak/beef. Very warm and enticing.