Viennese Kugelhopf Easter Bread #IBy Marjorie Perotti-BrewsterNOTE: THERE WAS A TYPOGRAPHICAL ERROR WHEN FIRST PUBLISHED AND IT HAS BEEN CORRECTED. OUR SINCERE APOLOGIES.
This is the classic from my Father's 1930's journal. A Viennese Kugelhopf Easter Bread that is rich and buttery with plump raisins, candied orange peel and toasted almonds. You get a hint of the Meyer's rum, more an aroma than a distinct taste. You can serve it plain, dusted with powdered sugar, or drizzled with a glaze. It takes at least 24 hours from start to to finish, as it needs to rest in the refrigerator over night, and the two proofing times add up to about 5 hours. However, if you have the time, it is well worth the effort.Viennese Kugelhopf Easter Cake #IIBy Marjorie Perotti-BrewsterThis recipe is a simpler version of the Viennese Easter Bread, Kugelhopf. It's a bit like a rich pound cake with plump raisins, toasted almonds, and a hint of citrus. Moist and not too sweet it's perfect with morning coffee or afternoon tea, and makes great gifts for the host or hostess of your Easter meal. Try it using the Fiori di Sicilia in place of the orange extract. I can almost guarantee that you will never again be without of small bottle of this delightful essence.Simnel Cake – British Easter CakeBy Marjorie Perotti-BrewsterThe origins of the Simnal cake can be traced back to Mediaeval times, but it wasn't until the late 19th century that this British cake looks similar to the recipe given here. It was made to celebrate Mothering Sunday, which is the fourth Sunday of Lent. Mothering Sunday has nothing to do with our American "Mother's Day", but it is the day that you return to your original diocese to worship. You will notice that there are 11 small ball shaped pieces of Marzipan around the rim of the cake. These represent the 11 Apostles, leaving out Judas, as he had betrayed Christ. The cake is much like a fruit cake, with the addition of Marzipan and the apricot glaze. My Dad’s Christmas Fruit CakeBy Marjorie Perotti-BrewsterI know that many jokes have been made about fruit cake over the years, but if it is made correctly, using really high quality candied fruit, or in the case of this recipe made with a combination of dried and candied fruit it can be a delightful holiday treat. It's good with coffee, tea, some wines or port. Try topping a thin slice with a dollop of triple crème cheese. You might surprise yourself.Christmas Fruit & Nut BiscottiBy Marjorie Perotti-BrewsterThis Christmas Biscotti makes a great holiday gift. You can make the dough ahead of time, roll into logs, wrap in plastic wrap and freeze. They are crunchy with just a bit a chewiness due to the fruit. They are delightful served with coffee, tea, or your favorite dessert wine. Pfeffernüsse – German Peppernut CookiesBy Marjorie Perotti-BrewsterThis is one cookie that you don't want eat "just out of the oven" After coating the cooled, baked cookies with peppermint syrup and tossing them in powdered sugar, they need to be stored for at least 48 hours. During that time the syrup will harden, forming a crunchy shell and the inside will be spicy, moist and just a bit chewy. Place these in an airtight container and they will last for several months.Mincemeat CookiesBy Marjorie Perotti-BrewsterThese mincemeat cookies are just a bit chewy and just a bit cakey, and the maple butter glaze adds another flavor and texture component. They will last up a week, unless they get eaten before that time. Steamed Persimmon PuddingBy Marjorie Perotti-BrewsterSteamed Persimmon Pudding is a newer variety of steamed puddings that go back at least 400 years, with the first actual recipes appearing in the 1700's. Sometimes called Christmas puddings, or plum puddings, because they were made at Christmas time, and generally contained raisins, which were called plums at that time. Distinctly British in origin, the puddings were made using black treacle (in the USA we usually use molasses) suet, raisins, spices and laced with brandy or wine. These pudding can be made well in advance, and reheated before serving. Serve with whipped cream, hard sauce or Crème Anglaise. It's also impressive to dim the lights, heat a ladle of brandy, light it on fire, and pour the lovely blue flame over the top!Old World MincemeatBy Marjorie Perotti-BrewsterMincemeat has been around for centuries, and is still a holiday staple in England. This version from my Father's journal is vegetarian, full of flavors from raisins, citrus, applies, spices and brandy. For more information on the origin of mincemeat, see "Christmas Pie and Puritans" in the Tips and Techniques section of the site.