Today’s post comes from Verily Sherrilee

My mom doesn’t like to bake. Heck, she doesn’t even like to cook that much. So it was interesting that she decided on cookies as a great holiday gift for teachers, ministers, postmen, etc. We would make eight to ten kinds of cookies during the weeks before the holidays, all of them going into the freezer. Nothing fancy, just the basics: chocolate chip, oatmeal, snickerdoodles, peanut blossoms, sour cream with almonds, frosted sugar, brownies. Then one afternoon we would put all the cookies out on the dining room table, each take a box and walk around the table, loading up the box w/ an assortment of cookies until it was full and then we start again with a new box. We were still doing this each holiday when I was in high school.

Without even meaning to, she handed down a baking tradition that I cling to, to this day. I don’t do as many cookie gifts as when I was in school, but I still do plates for my vet, my hardware store guys, my library and my milkman. Most of the cookies, however, end up being taken to various parties throughout the season, or brought out for visitors. And eaten with hot chocolate while watching holiday movies.

Nonny doesn’t bake anymore, although she does help out when she visits around Thanksgiving. She won’t measure, pour, stir or any job that requires that she get her hands dirty. However, she LOVES to clean so we are a perfect pair. I mix and measure and every time I’m done with a cup or a spoon, she whisks it away and washes it. On the years that she isn’t visiting when I cook, I really miss that!

This year we did 13 kinds of cookies in three days. Peanut Blossoms, Chocolate Chip, Vanilla Crescents, Peanut Butter Bon Bons, Oatmeal Scotchies, Chocolate Crinkles, White Chocolate Ting-a-Lings, Frosted Shortbread Sticks, Red Velvet Shortbread, Ginger w/ Caramel Filling, Spritz and 2 kinds of fudge.

Do you have a favorite holiday cookie?

Header photo by Luke Jones via Flickr – CC 2.0

Today’s post comes from Barbara in River Town

According to Wiki, a pot luck dinner is:  “a gathering where each guest contributes a dish of food, often homemade, to be shared. Synonyms include: potluck dinner, spread, Jacob’s join,[1][2] Jacob’s supper, faith supper, covered dish supper, dish party, bring and share, shared lunch, pitch-in, bring-a-plate, dish-to-pass, fuddle, and carry-in.” I always enjoy learning where words like this come from, and Wiki says:  “The word pot-luck appears in the 16th century English work of Thomas Nashe, and used to mean ‘food provided for an unexpected or uninvited guest, the luck of the pot.’[this quote needs a citation] The sense ‘communal meal, where guests bring their own food,’ appears to have originated in the late 19th century or early 20th century, particularly in Western North America, either by influence from potlatch or possibly by extension of traditional sense of ‘luck of the pot’.” The only rule, unless you’ve been asked to bring a particular type of dish, is to bring enough to share with several other (not necessarily all) attendees.

I remember once reading an advice or manners column (which one is lost in the mists of time) stating that when hosting a Holiday Dinner, it is incorrect to ask the guests to bring food. I heard myself saying aloud to the newspaper, “What universe do you live in??”

So far in December we’ve been invited to 8 potluck Christmas or Holiday gatherings. This week alone there are Husband’s pool group (billiards, not swimming) party, our Harmonica Group and Wellspring Singers, my T’ai Chi group, the Wiscoy Community Farm carolers, and the Unitarians (Garrison would have a field day here) after caroling at nursing homes on Saturday. The folk dancers have their party on the 30^th…

This is in addition to non-holiday pot lucks – November 12 we joined a spontaneous “sing-in” out at Zephyr Community Farm, sort of a coping tactic after the election. Last week was the Frac Sand Ban Victory bash put on by the Land Stewardship Project – the Winona County Commissioners voted in November to ban all further frac sand mining here.

Of course, this will all come to a screeching halt in January, and we will go through Party Withdrawal, along with Christmas Music Withdrawal, and Colored Light Withdrawal. At any rate, I hope there is one pot luck somewhere in January.

What’s your “go to” dish to bring to a pot luck?

Today’s post comes from Jacque

The Saturday after Thanksgiving, my niece got married.   She wanted homemade wedding pie, rather than the traditional wedding cake. Years ago, when this niece and her cousin and her sister were tiny, my mother started the pie thing. Then the first niece requested of mom that she have graduation pie, so Mom asked us for help. Ten years later, this has come home to roost on the shoulders of my sister and I because my mother no longer does pie. It was all we could do to get her to the wedding itself.

My sister and I and our nieces had done the mass pie bake three times before for high school graduations. All three of them wanted this for their tradition Iowa High School Graduation Open Houses, which is no small party. Our only expectation of each of them is that they help for their sister/cousin’s celebration. They all did.

For the wedding pie my niece Annie was part of the baking in my sister’s church kitchen. Jo and I made and froze all the pie crust in the weekends preceeding the wedding. She ordered pie tins and pie boxes from Amazon which made things stackable and efficient. Assembling and baking the pies took two days, with Thanksgiving Day planted in the middle of the bakefest. The 3 of us made 46 pies, 3 of which we served for the Thanksgiving meal dessert (pumpkin, minced meat and cherry).

Here is the breakdown of pie types:

Cherry (2 crust) 9

Apple (2 crust) 5

Apple crumb (1 crust) 5

Blueberry crumb (1 crust) 5

Strawberry Rhubarb (2 crust) 6

Bumbleberry (2 crust) 3

Pumpkin (1 crust, my least favorite, why even bother. Hrmph) 2

Lemon Meringue (1 crust) 4

Rhubarb Custard Meriginge (1 crust) 3

1 apple which fell on the floor and we scooped up the part that did not touch the  floor and                  ATE IT!

3 Thanksgiving pies

3 types of whipped creamed were served with it: vanilla, cinnamon, and rum.

The whole thing was a hit. Many guests had been at the girls’ High School Graduation parties and came ready for pie. My sister and I got to eat right after the wedding party. We were still eating when our sister-in-law ran over and said,   “People are already serving themselves at the pie station. I hate to hurry you, but look.” We ran over and started serving. It was like bugs to light—wedding guests attracted to pie.

One young man who had two or three slices of various kinds, came over asking, “Can I just have the cinnamon whipped cream. I have had enough pie.” There was plenty. I gave him a plateful.

Our feet were sore and we were exhausted. This was our gift to the bride and groom. Nobody else made them pie! Mom said her pie was good—she had apple crumb with cinnamon whipped cream.

What’s your odd family tradition?

Today’s post comes from Renee in North Dakota

We have five grocery stores in our town.  We gained one large Cashwise during the oil boom, along with a brand new, bigger  Family Fare that joined the two smaller Family Fares we already had. Walmart  was already here. It really is too many stores for a town our size, but none have closed since the oil bust.

Daughter chose recipes for Thanksgiving this year that called for lots of fresh sage, rosemary , and thyme, as well as parsley. I waited until the Tuesday before Thanksgiving buy the last  of the ingredients, certainly not the last minute I thought, especially with so many grocery stores in town. Well, daughter and I searched all the stores for the herbs, and came up empty except for some limp parsley. We were told at each store “we might have a truck in tomorrow night, but we’re not sure  if they ordered more herbs. People just snapped them up last week as soon as we put them  out”.

This called for some creative  thinking.  I knew we had a large Lemon Thyme plant on the south side of the house that was a little ragged but still greenish, and a smallish rosemary plant in the front that might not have quite froze, but what about the sage?

We were in the Walmart produce section after one of the produce workers made an unproductive search of the back cooler for errant herbs, when I saw them–four medium sized pots filled with fresh sage and thyme plants, each at a price identical to one of those  plastic boxes fresh herbs come in. This was true serendipity if not Divine intervention.  We bought two, and only used  the sage in one of the pots.  The extra pot is now in my office, along with the much pruned rosemary plant from the front yard.

What did it take to find your missing ingredient?

Today’s post comes from Barbara in Rivertown

Our good friend Walken (Husband’s BFF from the hippie farm days) lives several blocks from us here in Winona. Since the three of us are having Thanksgiving together, Walken suggested the other day that we look through his chest freezer for the Thanksgiving fowl, as he has a wealth of meat and poultry stashed there: some lamb, couple of chickens, and… a DUCK! So as I write this, sitting on a platter in my fridge is 6 ½  pounds of water fowl, begging the question:  what does one do with a duck?

First I go to the Joy of Cooking – on page 475 I read “About Wild Birds”, although there is no indication that this bird is wild-caught, being encased as it is in shrink wrap. At any rate I don’t need instructions for dry plucking or singeing it, but I did find these useful tidbits:

• Duckling Rouennaise – “Unless you choke your duck, pluck the down on its breast immediately afterward and cook it within 24 hours, you cannot lay claim to having produced an authentic Rouen duck… If, as is likely, duck-strangling will bring you into local disrepute, you may waive the sturdy peasant preliminaries and serve a modified version, garnished with quotation marks.” (p. 474)   I had no idea Irma Rombauer et al. could be so tongue-in-cheek!
• Roast Domestic Duck – “Most duck on the American market is not descended from wild native variety, but from a type bred in China where, of course, this bird is held in high esteem.” (p. 473)
• Besides duck, turkey, and goose; there are recipes for guinea or cornish hen, pigeon, grouse, ptarmigan, prairie chicken, dove or wood pigeon, pheasant, partridge, quail, and snipe or woodcock, just in case you come upon any of these. (Before cooking, you must read “About Small Game Birds”.)

There are recipes for Roast Duck Bigarade and Apricot Honey Glazed Duck (involving brandy and Cointreau, both of which we have!).  Or there is, on p. 326, a nice Orange Sauce for Duck or Goose. I have also found a couple of things on line, including Julia Child’s Duck L’Orange, which looks like a lot of bother and will probably lose out to the Roast Duck L’Orange recipe at food.com.

Whatever I decide upon, it will be fun to try something out of the ordinary.

What, if anything, do you eat during the Holidays that veers away from the Traditional?