This column is based on communication between Team – Alma, Barb, Jodie and myself – and you, our readers. You write letters and e-mails and generally we respond in the column.
We have all had the interesting experience of being introduced to someone and having them think they know us from somewhere, only to discover they are a reader of our column and recognized us from our picture. It is great to meet readers and to hear their comments. We appreciate your letters and cards and look forward to finding answers to your questions. We wish you all a blessed Christmas season.
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Winter folklore
Last spring we ran a folklore contest. Some readers have asked if we plan to put them into a book. Our answer is not at this time, but most of them have been included in our columns through the year. The following are a few Christmas and winter folklore ones.
L.P. e-mailed us the following Christmas folklore: Every Christmas Eve we watch the sky hoping for a cloudy evening. At midnight when we enter the church for mass, we anxiously look upwards and check the sky. The reason for doing this is that if you can see the cracks in a granary on Christmas eve, it will be empty the next fall. If you cannot see the cracks, the bins will be full.
Explanation: If at midnight the stars are out and you stand in a granary (built with boards in the olden days) and see the moonlight streaming in through the cracks and knotholes, the bin will be empty. But if you see no light shining into the bins it means the bin is full and the crop has been plentiful. We always feel reassured and ready to take on another year on a cloudy Christmas eve.
D.H., Cabri, Sask., writes about a saying that her father-in-law used to believe in:
Sundogs at night,
Sailors delight.
Sundogs in the morning,
Sailors take warning.
From M.B., Semans, Sask., comes this folklore that may be relevant during the holiday season when many are travelling: If you visit someone and leave an article at their place, it means that you want to return to visit again.
Ethnic Christmas recipes
The following are some ethnic Christmas recipes that readers have shared with us.
While living with my parents years ago our Christmas eve midnight lunch after church always included tourtiere with dill pickles. – B.H., Lloydminster, Sask.
Tourtiere
11/2 pounds lean ground 750 g
pork
1/2 cup water 125 mL
1/2 cup chopped onion 125 mL
1/2 cup chopped celery 125 mL
1/2-3/4 teaspoon salt 2-3 mL
1 clove garlic, minced
1/8 teaspoon cloves 0.5 mL
1/8 teaspoon nutmeg 0.5 mL
1/8 teaspoon dried 0.5 mL
rosemary
1 bay leaf
1/4 cup uncooked rolled 60 mL
oats
1 uncooked pastry shell and pastry for top
Simmer all except rolled oats for 11/2 hours, stirring occasionally, adding a bit of water if mixture dries out. Add rolled oats five minutes before end of cooking time. Remove bay leaf and cool before placing in pastry shell. Bake at 350-375 F (180-190 C ) until done.
Traditional Dutch Christmas
Filled spice cake (gevulde speculaas) is our favourite Dutch Christmas recipe. I have made it for more than 35 years and have passed it on to my kids. – D.K., Armstrong, B.C.
This recipe was sent in using the traditional European weight measurements of grams and ounces. I have converted it to Canadian imperial and metric measures and it works fine.
11/2 cups flour 375 mL
1 tablespoon baking powder 15 mL
1/8 teaspoon salt 0.5 mL
1 cup butter or margarine 250 mL
3/4 cup brown sugar 175 mL
11/2 packages (225 g size) almond paste 1/4 cup blanched almonds 60 mL
3-4 teaspoons 15-20 mL
speculaaskruiden
1 egg
Speculaaskruiden is a mixture of spices that can be purchased at a Dutch import store or made up. The proportions are a matter of taste, as are the spices you use, and each baker has her own “secret” blend. I found this version on the internet:
1 teaspoon cinnamon 5 mL
1/2 teaspoon nutmeg 2 mL
3/4 teaspoon cloves 3 mL
1/2 teaspoon ginger 2 mL
1/2 teaspoon allspice 2 mL
Sift the flour with the baking powder, salt and speculaaskruiden in a large bowl. Mix the butter into the mix until the flour resembles bread crumbs. Stir in the brown sugar and knead to a soft dough. Wrap in plastic and set aside for two hours.
Sprinkle flour onto a cutting board or countertop and roll out the dough to a rectangular shape about 3/8 inch (3/4 cm) thick.
Cut in half lengthwise. Grease a cookie sheet and place one half of the dough on it. Cover it with the rolled-out almond paste. Put the second half of the dough on top and press together gently.
Lightly beat the egg and brush it on the top. Decorate with sliced almonds.
Bake for 40 minutes in a preheated oven at 350 F (180 C). Let it cool before serving.
Let’s go Dutch
If you want more Dutch recipes you may be interested in Let’s Go Dutch, a cookbook by Johanna (Van der Zeijst) Bates. It is available from Centax Books at 800-667-5595. This book contains stories and recipes about Saint Nicholas and the Christmas season. There are hearty soups, main courses, game and seafood recipes and of course Dutch chocolate and pastries. A section introduces you to the exotic flavours of Indonesian cooking. Historical notes, anecdotes and family memories complete this treasury of Dutch cooking.
Grandma’s traditions
Grandma’s Soups and Salads with Biscuits and Breads by Irene Hrechuk and Verna Zasada is another cookbook from Centax Books. Two copies are being given away in our cookbook draw. The winners will be announced in next week’s paper.
This is the fourth in their series of cookbooks that focus on family style, ethnic comfort foods that bring back memories and tastes from grandma’s kitchen. The authors have provided variations and substitutions to traditional recipes, making them more versatile and inspiring novice cooks to be creative.
This wheat berry salad caught my eye as a way to use more of our prairie grains. Wheat berries are whole wheat kernels with the bran and germ intact. They are nutritious and may be cooked and used instead of rice in pilafs or as a cereal or to add crunchy texture to breads and stuffings. Most commercially available wheat berries are hard red winter wheat. Spelt and kamut wheat berries, which are considered ancient grains, are also available. For tender kernels, cover the wheat berries with water and soak overnight. Then cook slowly for two hours or until wheat is tender.
With the cranberries, this would make a nice addition to a Christmas meal.
Wheat berry salad
3 quarts water 3 L
1 tablespoon salt 15 mL
1 pound dried wheat berries 500 g
3/4 cup dried cranberries 175 mL
1/3 cup minced red onion 75 mL
1/3 cup finely chopped fresh herbs (chives, chervil, tarragon, rosemary) 75 mL
1/4 cup raspberry vinegar 60 mL
2 tablespoons olive oil 30 mL
salt and pepper to taste
Bring water, salt and wheat berries to a boil in a large saucepan. Cook for 60 minutes, or until soft but chewy. Drain well. Combine wheat berries, cranberries, onion and herbs in a large bowl. Combine vinegar and oil. Whisk well. Pour dressing over salad and let sit, covered, for 30 minutes to two hours. Add salt and pepper to taste. Serve at room temperature.
Serves eight.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
