Happy New Year

 

Photo by olia danilevich on Pexels.com

I don’t think it’s too much to hope for a better year in 2022, so I’m sending you all my best wishes for good things ahead!

There are a few different New Year’s traditions in my family that come from our Greek culture. The one I’ll be indulging in tomorrow is making Loukoumades, or Greek doughnuts. These were a highlight of the holidays growing up, and I thought I’d share my mom’s recipe. Enjoy!

Loukoumades (Greek Doughnuts)

This recipe makes enough for at least 6 people. Feel free to halve the amounts to make less.

Like with clouds, it can be fun to try to figure out what the different shapes remind you of

(Apologies for the lack of precise measurements– my mom was one of those cooks who just knew how to make things. Luckily the recipe doesn’t need to be too precise.)

2 highball glasses/tall drinking glasses of warm water

3 soup spoons yeast

1/2 teaspoon salt

4 soup spoons vegetable oil (or olive oil, if you want to be authentic)

2 to 3 highball glasses/tall drinking glasses all-purpose flour

Mix together water, yeast, salt, and oil in a large bowl. Add flour, mixing in thoroughly. Batter should have a similar consistency to pancake batter (not too thick nor runny). Cover the bowl with a clean tea towel and let sit until mixture has doubled in bulk.

Once the batter is ready, pour vegetable oil several inches deep into a saucepan (don’t fill the pan more than halfway). Heat oil over high heat. To test if it’s hot enough, carefully drop a small amount of batter in; if the batter floats and oil bubbles around, you’re ready to start making the loukoumades. (If the batter immediately turn brown, the oil is too hot. Turn it down and test again in a few minutes.)

Lower heat to medium-low. Carefully drop in scant tablespoons of batter (the loukoumades puff up, so you don’t want to make them too big). Don’t crowd the pan. Fry loukoumades, turning them until they are lightly golden and crispy. Remove them with a slotted spoon and place them in a bowl or large dish lined with paper towels. Continue until you’re out of batter, adding more oil to the pan, if necessary.

SYRUP

2 cups unpasteurized honey

3/4 cup to 1 cup water (depends on whether you prefer a thicker or thinner syrup)

Simmer water and honey together in a small saucepan for 3 to 4 minutes. Lower heat to minimum and keep warm.

TO SERVE:

If you prefer crispy loukoumades like I do, pour some syrup into an individual bowl, sprinkle with ground cinnamon, and dip loukoumades into the syrup as you’re eating them.

If you prefer softer/sweeter loukoumades, place them in a serving bowl. Pour the syrup over them and sprinkle with cinnamon. Eat while still warm.

You can also reheat loukoumades in the oven at 350F (175C) for about 15 minutes. Loukoumades are best eaten the same day.

How to Pronounce:

 

Wishing you a sweet 2022,

Aspasía S. Bissas

[Follow me on my official site: AspasiaSBissas.com] 

Getting Steamed: Pros and Cons of a Clothes Steamer

This is the Salav model I have

One of the things I most appreciated about having a mom who was a professional seamstress was having access to her tools. My sad little Brother sewing machine felt a lot like the Scooty-Puff Jr next to her Senior-level Juki (we won't talk about my skills in using those machines compared to hers). But my favourite item she had was a garment steamer. Why did I covet that steamer?

• Easier to use than a regular iron
• Faster than a regular iron
• Can get the wrinkles out of spots on clothing that are awkward to get at with a regular iron and board (fussy bodices, narrow areas like sleeves, gathers and pleats...)
• Can get wrinkles out of clothing that you can't really use a regular iron on (e.g., suit jackets)
• Can quickly and easily use on large items that don't fit well on a standard ironing board (tablecloths, sheets)
• Handy for non-ironing tasks, like getting wallpaper off a wall or sneakily steaming open letters

With all these benefits, I don't know why it took me so long to get my own steamer. I guess, as useful as it is, it's not quite as much fun as buying obscene amounts of books and craft supplies. Still, even I can be practical sometimes and I finally went for it, getting the Salav model in the picture above.

So, what's the verdict? On the plus side: it heats up fast, it's easy to use, and a little water in the reservoir goes a long way. Not so great: It was a pain to put together/set up (why does *everything* require assembly these days?). I also wish I'd noticed it had a non-slip base instead of wheels. I'm sure a stationary steamer has many advantages (not that I can think of any right now) but it's heavy and awkward to move. I've had to set it up permanently next to the ironing board because putting it away and taking it out every time I need it would definitely result in it never getting used. But aside from the issue of no wheels, I'm happy with the new addition to my own sewing room. Anyone have any wallpaper that needs to come down?

2024 Update 

A few months after I wrote the original post, my steamer stopped working. The problem was mineral buildup from using tap water in the reservoir. In my defence, my mom used tap water in her steamer and it never had any problems (not to mention that it's decades old at this point and still works. My sister will probably end up passing it on to her kids). Also, I thought mineral buildup could be cleaned out. But no. Once we realized the problem, we tried cleaning the steamer (and switching to distilled water), but nothing helped. So without any warning signs, it broke and can't be fixed. This steamer was too expensive to be so flimsy.

Final Verdict: I do not recommend Salav garment steamers. 

[Edited to expand title and add an update. Follow me on my official site: AspasiaSBissas.com]

Review: Mediterranean Cookbook (with Saganaki Recipe)

When DK contacted me about reviewing a book from their Mother's Day boutique, my first instinct was to say no. Ever since my mom died, Mother's Day hasn't exactly been a happy time for me. But I decided to take a look at the books anyway. I was happy to see a good selection on offer, and when I saw the Mediterranean Cookbook it immediately reminded me of my mom, an amazing Greek cook. So in honour of her I thought I'd go ahead and review the book, after all, and test a few of the Greek recipes while I was at it.

Before I get to that, let me first say that the book has a satisfying heft to it. It's well designed, has plenty of lovely photos, and tons of tempting recipes from all over the Mediterranean region (albeit a tad heavy on Italy). I liked that it also includes special sections on the cuisines and foods of the different areas; the Greek one brought up pleasant memories for me (the others were just fun to read about).

The first recipe I tried was Revithosoupa, a chickpea-potato soup with rosemary and lemon that's apparently a specialty from Corfu. I actually had never had this soup before (maybe because my family hails from Sparta), which is unfortunate because it's really good. It's delicious (fresh and bright), filling (but not heavy), healthy, and easy to make. One bowl was a great light meal, but it would also be good as a side. It's also vegan (I suspect it originated as a dish for Lent). This is something I'll be making again.

Next I made the Saganaki, a classic you probably know from your neighbourhood Greek restaurant. This version does not get flambeed, but as my cousins like to point out, that's just for the tourists. It might not be authentic but it is fun, so if you decide to flambe the dish anyway (shouting "Opa" is optional), remember to do so with caution. Try explaining to the insurance company that your house burned down because your flaming cheese got out of hand. In any case, this was another easy recipe, taking all of ten minutes from start to finish. Maybe not as healthy as the soup but just as delicious: crispy and salty with a tang of lemon. Even my cheese-hating SO approved, stating, "That's a very inoffensive cheese" and likening it to a lemony grilled cheese sandwich (minus the bread). High praise indeed. For your eating pleasure I've included the recipe below.

Lastly I made Keftedes Tiganites, which translates as Fried Meatballs. My mom made these all the time (often serving them with rice and a red sauce), so I'm quite familiar with them. At some point over the years my mom switched from frying the meatballs to baking them, so I did the same with this recipe. They're good either way, but I prefer to skip the extra fat. The recipe in Mediterranean Cookbook differs from the one I'm used to, and--no surprise--mom's wins. Although the book's version is easy to make (this seems to be a common theme), the SO and I both agree that the meatballs were only okay. Of course, we're prejudiced. If you get the book, give them a try for yourself and see what you think.

While I stuck to testing Greek recipes in honour of my mom, she was always happy to try new things. The Mediterranean Cookbook offers all kinds of tasty possibilities, including:

Middle East/Turkey/Lebanon/Israel: Marinated Olives, Mujaddara (rice, lentils & crispy onions), Kibbeh Samiyeh (spiced meat dumplings)

North Africa/Morocco/Egypt/Tunisia: Beid Hamine (spiced eggs), Tagine bin Hout, Bstilla bil Djaj (savoury tart)

France/Provence/Languedoc: Sardines Farcies aux Epinards (stuffed sardines), Tomates Confites, Daube (beef stew)

Portugal: Pasteis de Bacalhau (cod fritters), Rojoes de Porco (potatoes and pork), Acorda de Mariscos (bread and seafood stew)

Spain/Andalusia: Arroz a la Cubana, Atun (tuna) Escabeche, Churros

Italy/Sicily/Tuscany/Sardinia: Acquacotta di Funghi (wine & mushroom soup), Ravioli alla Fiorentina, Risotto Primavera, Pizza Napolitana, Cannoli

Balkans & Pyrenees: Tarator (garlic-walnut soup), Omelet Basquaise, Piperade Sauce

My big complaint with this book? The Moussaka recipe. Now, since moussaka (a layered dish of meat and vegetables with a creamy topping) is my absolute favourite food, I'll be the first to admit that I'm not forgiving of versions other than my mom's. I will tolerate reasonable facsimiles; however, the recipe in this book is absolute sacrilege. The filling seems passable, but the topping is the real problem: under no circumstances does Greek yogurt or feta cheese belong in moussaka. Ever. Moussaka has to be topped with Bechamel. Perhaps the author wanted to make a lighter version of the dish--that's still no excuse. If I had access to my mom's recipe right now I'd share it because it really is the best moussaka of all time (perhaps I'll do a future post on it). In the meantime, I suggest that anyone wanting to make Moussaka using the Mediterranean Cookbook use the topping from the Pastitsio Makaronia recipe instead of the one given for the moussaka (it's at least in the ballpark of what the topping should be).

Other than the moussaka issue, I think this is a great book. I can see myself using it over and over, and many of the recipes becoming favourites. I think my mom would have liked it too, and that is the best seal of approval I can think of.

Saganaki

2 x 8 oz (250 g) packages halloumi cheese [I found it in the deli section of my local supermarket]
flour, for dusting
1/2 cup olive oil, plus extra for drizzling
2 handfuls of thyme or oregano leaves [I used dried because that's what I had]
juice of 2 lemons [I found 1 lemon to be plenty]
1 lemon, cut into wedges to serve [optional]

Rinse the halloumi cheese before using to rid it of excess salt; dry well on paper towels. Cut the halloumi into 1/2" (1 cm) thick slices and lightly dust with flour [I dipped mine into the flour and shook off the excess.]

Heat the 1/2 cup oil in a non-stick frying pan over high heat and cook the cheese for 2-3 minutes on each side, or until golden brown.

Remove from the pan and sprinkle with the thyme/oregano and lemon juice. Serve immediately with a little oil drizzled over the cheese and with lemon wedges on the side [I skipped the extra oil and lemon wedges and didn't miss them, but the book's way is more traditional.]

The book suggests serving with crusty bread and a spinach and red onion salad. I think it would also be great served alongside tomato wedges and cucumber slices (lightly salted, sprinkled with oregano, and drizzled with olive oil).

Serves 4 to 6 as an appetizer.


Want to buy the Mediterranean Cookbook for your mom (or yourself)? It and a bunch of other DK books are on sale now--just click on the badge and get cooking...

Mediterranean Cookbook, edited by Marie-Pierre Moine. Published by DK.

 [Edited to update title and add link. Follow me on my official site: AspasiaSBissas.com]

Sew Sew

I've mentioned before that it's been ages since I've last sewn. Well, recently inspiration hit and, bolstered by necessity, I've taken up this craft again. To ease myself into it I began with a simple project: tea towels.

I ordered the fabric from Dragonfly Fabric. They have a nice selection but I found the site annoying to navigate and the shipping took longer than I would have liked. Still I'll probably try them again. And it was better than going to a fabric store.

I washed and ironed the fabric.

My sewing space is a kitchen table we've set up in the basement, which I'm sharing with our printer :) That's my old Brother machine. I mean old as in former, not old as in aged. Despite having barely been used the machine had broken parts and was a major pain to deal with. Even though it has sentimental value as a gift from my parents I decided to get a newer, better, fancier machine...

Behold the Singer 'One.' I already love this machine. The Brother will be donated to Goodwill, where it will hopefully provide someone with training opportunities in repairing small appliances and then can be put to good use again. I think my parents would understand and approve.

After all the delays waiting for fabric, dealing with the problems of the old machine, and waiting for the new machine to arrive I finally got to get sewing!

I measured out the fabric and placed a pin where I needed to cut.

I just made an initial snip and then tore from there, magically ending up with my basic towel shape.

I measured one-inch from the edge, folded, and ironed.

Then folded again to contain the raw edge and ironed again. Pretty straightforward.

Pinned everything into place to make sewing easier.

And got to work! The weird thing was that someone outside was doing some kind of work with machinery that sounded exactly like my mom's industrial sewing machine. Every time I would pause I'd hear the machinery sound--it almost felt like my mom was sewing along with me.

Ta da! I never thought I could get so excited about a rectangle of fabric. But as I said, it's been a while. Also, for the first time I didn't have anyone to ask for advice if I needed it, so this is the first thing I've ever sewn entirely on my own.

I think it dresses up the stove quite nicely :)

I had enough fabric left for another towel, as well as enough to make a hanger for this towel.

The hanger works!

Now that I've returned to sewing, I'm hooked on it. I've got more fabric on the way and my next two projects picked out: a table runner and a tablecloth. I can't wait to get started and I'm looking forward to keeping you posted...

Photos by Whimsy Bower

[Edited to remove old links. Follow me on my official site: AspasiaSBissas.com]

Review: Get Started Sewing

My mom was an incredibly talented person--whatever she did she was good at. One of the things she was especially good at was sewing. In fact, she was a seamstress most of her life. She made everything from casual clothes to my sister's wedding gown. She could even look at a picture and recreate an outfit without a pattern.

Growing up around this kind of talent and creativity (not only my mom, but also my dad, who could build just about anything and was king of the vegetable garden), I appreciated the value of craftiness and general DIY. Seeing what my mom could do, I dreamed of sewing myself an awesome wardrobe. The problem? Every time I started sewing something my mom would offer to do it for me instead. How could I say no? She could make anything better and quicker--and it made her happy to do it for me. My nascent sewing skills atrophied and I was left with an overwhelming sense of guilt whenever I looked at my mostly unused sewing machine. Worse still, now that my mom is gone I'm helpless in the face of even relatively minor repairs.

Which is why a book like Get Started Sewing is perfect for me. It's basically a detailed guidebook on everything to do with sewing. If you want to learn how to sew on a button, it's in here. If your skills are more advanced and you want to try your hand at, say, making a pair of shorts with pockets and an elasticized waistband--it's here too. The book even makes a point of helping you avoid common mistakes--a much appreciated feature (and one that more books could use).

The Essential Equipment section impressed me, not only with the amount of information offered, but with how much I didn't know. Were you aware that there's a special thread for using with sergers? Or that there are both "household" pins and dressmaker's pins (the latter are "slightly longer"). I sure didn't.

The section on fabrics, on the other hand, is pretty basic. If you want a really in-depth guide to that topic you'll need to look elsewhere. Luckily, the more you sew the more you'll learn about fabrics through experience, so detailed information isn't absolutely necessary up front. As far as flaws go this one falls into the category of minor.

The projects in the book are divided by skill level. For beginners there are simple things to make, such as a ladybug pin cushion and felt flower brooches. Once you're ready for something a little more complex you'll find instructions ranging from how to apply fusible interfacing, to upcycling clothing, and (my personal favourite) making bunting. And for those who want a real challenge there a projects such as adding zippers, applying bias binding, and making a patchwork quilt. Theoretically if you start at the beginning of the book and work your way through, you'll be able to sew anything by the time you're done. This is my kind of book.

If you want to give sewing a try (or want to improve your skills) I highly recommend Get Started Sewing. The instructions and photos are clear and detailed and the projects are inspiring. Just reading through it leaves me feeling like I know what I'm doing and that I'm capable of doing even more. I'm happy to say I've been inspired to set up my sewing machine and return to a craft I'd nearly given up on. Maybe I'll make my awesome wardrobe, after all. But in the meantime I'm starting with dish cloths and bunting. I have to say, 2013 has been a great year for creativity and trying new things, and a big part of the credit goes to DK and their Start Something New theme. (In spring I'll be trying something else new too, as I review DK's Get Started Preserving.) I hope you've been having a similarly inspiring and productive year so far. If not, it's never too late to start...

 

 

[Edited to remove dead link. Follow me on my official site: AspasiaSBissas.com]

Getting Crochet-y

Squares today, blanket tomorrow

 

Life is strange sometimes. Like when you wake up thinking you really need to make a blanket. That's what happened to me a few weeks ago. I'm not sure why--it's not as though there's a blanket shortage in this house; if anything we have more than we know what to do with. I'd like to think I'm channelling my mom and grandmother, both of whom were avid crocheters. My grandmother made blankets for all her grandkids and as many great-grandkids as she could before her doctor told her she had to stop (I'm not sure what his reasoning was but I think it was a non-crafter's overreaction). My mom mostly crocheted lace but she also made several blankets. The only hitch in my blanket-making plan was I didn't know how to crochet (classic 'I'll get my mom to teach me later because we have plenty of time' folly).

I did knit, however, so my first thought was to look for a blanket pattern I could knit into being. But all the patterns I liked required a crochet hook. So what else could I do? I taught myself to crochet.

Of course I had to go and start with a pattern that was too advanced for me. And I went and bought all the yarn before I realized I wouldn't be able to do it (I like to make things as complicated as possible, apparently). So I found this tutorial for a simple granny square, figured out how to make it, and decided to turn the pile of newly purchased yarn into a pile of granny squares that will ultimately be stitched together into a blanket. I figure I'll need 150 squares (10 width by 15 length) for a queen-size blanket. Since I have 10 different colour combinations of squares that works out nicely.

This is what happens when (a) you're not quite sure what you're doing (note the messed up centre), and (b) you don't pay close enough attention to the pattern (behold the wavy edges--they should be straight). I decided to keep it, though, to commemorate my first completed granny square (but it won't be part of the blanket)

Happily, I discovered I really enjoy crocheting. I've got a confidence with the hook and yarn that I never had with knitting needles. Maybe I am channelling my grand/mom, after all. Once I finish this first blanket, I plan on making more (including the original pattern that proved too tricky for my novice self). I also plan on trying out all sorts of fun projects I keep finding on Pinterest (another reason I stopped posting for a while there--full-on Pinterest addiction). Whatever prompted me to get crocheting in the first place, I have to say I like feeling as though I'm carrying on a family tradition. And hey, I'll never have to worry about being cold.

So far I've made 16 squares of the eventual 150 I'll need. The dark colour on the squares that are second from the right looks black but is actually a dark purple.

 

 

 

 

 

 

 

Photos by Whimsy Bower   

[Edited to update correct a typo. Follow me on my official site: AspasiaSBissas.com] 

Stitches that Bind

In my trays post I mentioned that I also brought home two framed needlepoints that my mom had told me she wanted me to have. So I thought I'd share :) But before we get to those I have to show you my prized possession (above and below)...

This is an embroidered piece that my mom made when she was about 11 or 12. When she went back to her childhood home (for the first time after 30-ish years!) in the late 80s she found it again and brought it back and had it framed. I loved it from the beginning: the colours, the design, the workmanship. How thrilled was I when she gave it to me when I moved into my first house! If there's ever a fire I'd grab my cats, my computer, and this. If I had to I'd leave the computer behind.

Swallows are common in Greece (at least around Sparta) and they nest under any overhangs they can find. My great aunt has them on her porch under the grapevine arbour. My dad had them inside his childhood home in the rafters (times were rough back then)! Everyone seems to like them, though--I've never heard anyone complain (I think they're considered good luck). I'm a big fan myself so I'm extra glad that they're the subject of this work.

My mom had what are called "blessed hands." She could look at a picture of a dress and recreate it (when she was sewing professionally most of her customers would bring her a photo instead of a pattern). Or if she had a swatch of a crochet design she could figure it out and turn it into a finished piece. I know she didn't have any kind of pattern when she made this needlepoint--and look at how fine the stitches are. If I had a tenth of her skills and talents I would feel blessed myself.


Speaking of the trays post, I forgot to mention another tray I found that day. This one has an embroidered piece framed inside it. My mom did the embroidery but I don't know who framed it or chose to put it in a tray (great idea, though). I could use it for more practical purposes but the back is on the fragile side so I decided to hang it in my kitchen instead.

Again, I marvel at the workmanship...

This next piece is one that was always hanging in our house ever since I can remember. I always liked it and I'm so glad my mom gave it to me. It's weird to see it in my house now, though. Takes me right back to childhood...

The frame isn't my usual style but I hung it over the piano (in the dining room) and it actually looks perfect. The wood blends nicely with all the other wood in the room; the colours work well; and the theme is most suitable. I tried to get a photo including the piano but despite taking about a thousand pictures I only ended up with a couple that looked remotely decent. The photography gods were not with me that day...

I'm really sorry for the glare but I wanted to show the picture and the stitches a little closer. Non-reflective glass, my ass. Anyway this style of embroidery is (I believe) called half-stitch (in Greek, which is how I know it, it's called kedima). You work it on a pre-printed pattern. That sounds dull but it's very soothing work and allows for plenty of creativity with the colours. I was taught it when I was 4 or 5 but that's for another post...

This last piece wasn't made by my mom but it was given to her as a gift (I wish I could remember by whom but if I ever knew I forgot a long time ago). It used to hang in our living room (over this exact couch, actually, which I also inherited). I'm not sure yet where to put it. There's an ideal spot in the foyer but it's awkward to reach as it's over the stairs so hanging it may prove to be a problem (that's also why painting the foyer is an issue).

For some reason Greeks really seem to love stitching these "olde" English/French countryside/village-type scenes. I even made one for my mom but it's in Greece now so it'll be a while before I can photograph it!


It seems like ages since I've worked on a half-stitch project. I've been doing some cross-stitch lately, as well as working on other crafts. As soon as I'm finished my current cross-stitch piece I'm breaking out one of my waiting kedima patterns (yes, I have a minor stockpile). There's something really comfortable--and comforting--about carrying on traditions.

Note: I finally found out that this kind of needlepoint is called Tapestry Embroidery in English

Photos by Whimsy Bower

[Edited to update link and to add note. Follow me on my official site: AspasiaSBissas.com] 

On a Silver Platter

 

I believe in an afterlife. I also believe my parents are there together and that they watch over me, including this past Christmas.

The SO and I were over at my sister's place on the 24th. It was a low-key day in light of losing our mom this past March, but we wanted to see each other for the holiday. She and I had been talking a couple of days beforehand about some of the boxes still sitting in her basement from our parents' move (in 1999 they sold their house and started splitting their time between my sister's place and Greece). My sister thought there were only bar glasses in the boxes and when I mentioned it to the SO he thought we could use them if my sister didn't want them (the fact that they're still in boxes after all this time is a pretty good sign that she doesn't). So while we were there on the 24th I decided I'd take home a couple of framed needlepoints my mom had told me she wanted me to have, as well as a box of the bar glasses.

My sister chose the particular box she did because my dad had written on it and she felt sentimental seeing his handwriting. When we checked to see what was inside we were completely surprised. Instead of barware the box was full of gorgeous trays and platters! Not having seen them in so long I'd assumed they were either in Greece or mixed in with my sister's stuff.

Since sis didn't need any more serving ware (there are benefits to getting married) she kindly let me have the entire box. Now, you have to understand how much I love this stuff. I inherited my mom's taste and over the years she's given me all kinds of household items (either new or her old pieces) and I cherish all of it (especially the old pieces). I thought I already had everything I'd be getting. So to find and receive all these lovely items out of nowhere... it definitely feels like my parents sent me a Christmas gift. I guess I'll have to entertain more often now so I can put everything to good use (or else just start making more things that can be served on platters)...

It was perfect timing to get the turkey platter, as the SO and I were making a turkey dinner on the 25th:


 

I've fallen in love with this piece--it's a silver Lazy Susan tray with a covered divided glass-and-silver dish that sits in the middle of it. I didn't have anything like this before and I can't wait to use it:

 

I also love this tray. I think it would be perfect for cupcakes!

 

From top left to right: silver footed tray; turkey platter; cut crystal platter; etched glass platter; silver and glass Lazy Susan; glass platter with beaded edging. There was also a smaller oval stoneware platter that had seen better days so I'm using that as the dish under one of my plants. The rope of beads is actually an oversized string of worry beads that my cousin picked up for me in Thessaloniki (I believe they're supposed to bring good fortune to the house). My mom also made the crushed velvet tablecloth for me after I saw a photo of a similar one in Betsey Johnson's house and thought it was the awesomest tablecloth ever (I'm still pretty damn fond of it). It's amazing how much of my mom is in this house, whether directly or otherwise. No matter what I know my parents will always be with me.

 

And a gratuitous shot of my Yule tree because I finally managed to get a nice photo of it :)

Photos by Whimsy Bower 

[Edited for formatting. Follow me on my official site: AspasiaSBissas.com] 

Holiday Baking: Wrap-up with Recipes

So the big day has come and gone, although I like to stretch out the celebrating as much as I can. But I am done with baking! Treats have been shared and enjoyed and the (few) leftovers frozen (I don't know about you but there's only so much sugar and butter I can consume before macrobiotic veganism starts seeming appealing). But I thought I'd share the last couple of recipes, verdicts, and photos.

Ingredients for Supreme Sugar Cookies:

 

I am egg obsessed--but I think they're so pretty:

 

The dough all mixed:

 

Wrapped and ready to be refrigerated for an hour or so:

 

 My selection of Yuletide cookie cutters (Santa, oak leaf, bell, holly leaf, trees, stars, "gingerbread" people, snowman, acorn, and sun):

 

Rolling out the dough (I love my giant French rolling pin! Easy to use and handy for threatening pilferers):


Ready for the oven. At this point I had two options: brush the cookies with milk and sprinkle with decorative sugars before baking OR bake them as is and ice them when cooled. I'd love to ice them but I usually don't have the time and I don't trust my artistic skills so I went with the former option:


I made good use of red, green, and black coloured sugars; snowflake shaped candies; silver dragees; and regular granulated sugar. Next year methinks I should pick up some blue & yellow sugar too:

 

I'm especially happy with how the Santas turned out (check out his rocking black boots and white sugar beard):

 

Supreme Sugar Cookies

[My notes/changes in brackets]

1/2 cup butter, softened
2 eggs
1/4 cup vegetable shortening [do your heart a favour & get non-hydrogenated shortening like Earth Balance, pictured above. It's not easy to find outside of health food stores but it's totally worth the effort]
1 cup [granulated] sugar
1/2 tsp vanilla or almond extract
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Mix first 5 ingredients thoroughly together.

Stir together flour, baking powder and salt. Blend into butter mixture, mixing well. Chill at least 1 hour.

Preheat oven to 400F.

Roll out dough 1/8" thick and cut into shapes. Bake on ungreased cookie sheet 6-8 minutes, until lightly golden [don't overbake!] .

You may lightly brush with milk and sprinkle with sugar before baking, or ice when cooled.

With my cutters I ended up with about 3 dozen.


Next up, Alton Brown's Ginger Cookies. What you need:


What you get (sorry about the lack of photos--time got away from me):


Alton Brown's Ginger Cookies

[My notes/changes in brackets]

1/2 cup (113 g/ 4 oz) unsalted butter, softened
1 cup (227 g/ 8 oz) dark brown sugar
1 tbs molasses
1 large egg
2 cups (270 g/ 9 1/2 oz) all purpose flour
1/2 tsp (3 g) baking powder
1/2 tsp (3 g) baking soda
2 tsp (12 g) ground ginger
1/4 tsp (2 g) salt
1/4 cup crystallized (candied) ginger, chopped to a small dice

Mix the flour, baking powder, baking soda, ginger and salt until very well blended.

In a small bowl, beat egg.

Using a stand mixer, with the paddle attachment, on medium speed (or by hand): mix the butter alone for a minute to spread around the bowl. Add sugar and molasses slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.

Reduce the speed to "stir" and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.

Work in the dry ingredients in three installments. Stir in the chopped ginger.

Roll the dough into two logs, 2" in diameter. Wrap them in wax paper and refrigerate overnight. [Try not to giggle like an idiot while doing this]

The next day, preheat oven to 375F. Prepare cookie sheets by lining with parchment paper, or greasing, and set aside.

Remove the dough from the refrigerator and cut each log into 1/4" slices.

Place the slices on the prepared cookie sheets, and bake for 8-10 minutes until the cookies have a soft set*, rotating the pans after 4 minutes. To rotate pans, move the pans from one oven rack to the other and rotate front to back.

Remove the pans from the oven and move the cookies onto a rack to cool.

Store in an airtight container for up to 2 weeks.

*Soft set: the centers of the cookies have set, but the cookies are still soft.

Makes about 3 dozen 2" cookies.


And here in one convenient location are all the sweet treats I made:

My Verdicts

Alton Brown's Ginger Cookies: (Old favourite) Other than the fact that I screwed up (I thought I had more candied ginger on hand than I did) these are great! I love the texture and they're easy to make. Next year I'll be stocking up early on candied ginger.

Buckeyes (Old favourite) These were universally enjoyed and they didn't last too long. If you're a fan of chocolate and peanut butter, don't hesitate to make these.

Chocolate Panforte (New recipe) Delicious! Probably my favourite this year, despite the odd instructions. You truly can't go wrong with fruit, nuts, and chocolate. Will definitely be making again (and it keeps well too).

Karithopita (Old favourite but made by me for the first time) I didn't post about this but it's my absolute favourite cake. It's a spiced walnut cake soaked in syrup and I could eat it until I lapse into a sugar coma. I never had the chance to make it before because (1) my mom always did and (2) it makes a lot so even halving the recipe is a but too much for this household. It's perfect for gatherings, though. Luckily I got the recipe from my mom so it tasted just like hers. It unexpectedly domed a little in the middle and my sister thought it was slightly denser but given that the measurements are in the form of highball glasses and soup spoons (my mom wasn't big on measuring cups) I think it turned out just fine. It freezes well too.

Rum Balls (New recipe) Do not give to children or recovering alcoholics! These are strong but good. I personally liked them best when they were out of the fridge for a day but they're still good straight from the fridge. I think we'll be seeing these again (maybe made with a rum chosen for its smoothness rather than its funny name).

Supreme Sugar Cookies (Old favourite) These are great if you have kids, especially if they like to help with the decorating. A year without them doesn't seem quite right. They do get stale fast, though, so make them at the last minute and keep in an airtight container.

Three Sisters' Spanakopita (New recipe) This was good but definitely not my mom's. For that reason alone I won't be making it again (especially since my sister gave me my mom's recipe afterwards--doh!) But it was still tasty and cheesy. The phyllo was super crumbly, though, and my sister says I should have used regular butter for it, not clarified as the recipe calls for. Something about moisture content--regular butter will make the phyllo crispy but not so crispy that it'll shatter into a thousand pieces when you cut it. Good to know for next time.

Whipped Shortbread (Old favourite) Excellent, as always. We didn't get to give quite as many away as I would have liked because we apparently have a shortbread gnome that likes to help himself ;) Making a double batch isn't a bad idea.

I hope your holidays were filled with family, friends & delicious food!

Photos by Whimsy Bower  

[Edited to update title and links. Follow me on my official site: AspasiaSBissas.com]