Tuesday, December 29, 2009

Ohio for the Holidays

Ohio was quite lovely. I had never visited this state and aside from finding out that where we were staying was referred to locally as 'Cancer Valley' found both the surrounding and the contents quite agreeable. The part of Ohio where we stayed is in the southern-ish eastern corner of the state where the hills roll and so do the buggies of the Amish.

Aside from a day trip here and there and visiting with Nic's family, there was much ado about eating and drinking and being merry. We picked up the latest issue of Saveur at one of the several airports that we visited on our way to our destination and we were inspired by the section describing the Sweedish holiday treats.

And so Nic made Lussekatter (Saffron buns).

We also made Pepparkakor (gingerbread cookies) as well as some Polkagriskola (peppermint caramels). All of these items were nibbled upon throughout the week, except for the Lussekatter which dissapeared within a couple of days.

I fancied a cardamom-pistachio cookie as well- taken from The Wednesday Chef, which falls into the realm of the 'icebox cookie'. They were good looking and tasty. 'Nough said.

To the host of Christmas dinner, I offered my pie-baking services and succeeded in a lovely and delicious apple pie. I am almost to the point where I do not need a recipe for pie... which I think is a pretty great accomplishment. I was also fortunate to be baking at a lower elevation than Bozeman, which might have increased my baking comfort level.

The vacation was also highlighted by a new (to me) hot beverage by the name of Tom & Jerry. I was so enamored with the drink that I supplied the residents of the house with a constant supply of batter.

Tom & Jerry's

2 eggs, separated
1/8 tsp cream of tartar
2/3 c sugar
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves

In a large bowl, wisk egg whites and cream of tartar to stiff peaks. In another bowl, mix yolks, 2 tsp rum, sugar, cinnamon, allspice and cloves. Fold egg whites into yolk mixture. Cover bowl and chill.
To serve, heat milk over medium-low heat. Put 1 heaping tbs batter into a mug and stir in 1-2 tbs each of brandy and rum. Fill mug with 6 tbs milk. Stir until frothy and garnish with nutmeg.


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