Senryu : food holidays

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meager cooking skills
I’m an eater, not a chef
love food holidays

today red wine day
tomorrow rings in liqueur
yummy holidays

photo and senryu by M. Nakazato LaFreniere

I love this Food Holiday site: Foodimentary.  It totally quirks my sense of humor and love of food/drink.

I looked at the wrong month though.  October 15th is Red Wine day.  October 16th was liqueur day.   Still it’s all good.  Some upcoming holidays!

National Gingerbread Latte Day
National Lemon Cupcake Day
December 16
National Chocolate Covered Anything Day
December 17
National Maple Syrup Day
December 18
National “I Love Honey” Day
National Roast Suckling Pig Day*
National Hard Candy Day
National Oatmeal Muffin Day
National Sangria Day
December 21
National French Fried Shrimp Day
December 22
National Date Nut Bread Day
December 23
National Bake Day
National Pfeffernuesse Day*
National Egg Nog Day
December 25
National Pumpkin Pie Day
National “Kiss the Cook” Day
December 26
National Candy Cane Day
December 27
National Fruitcake Day
December 28
National Box of Chocolates Day
December 29
National “Get on the Scales” Day
National Pepper Pot Day*
National Bacon Day
National Bicarbonate of Soda Day*
Baking Soda Day
National Champagne Day
National Vinegar Day*

 

*A Traditional Food Holiday or a day with Historic significance 

I have to say, “National Pepper Pot day” is a traditonal food holiday or has a historic significance?  Really?  huh.  And what the heck is Pfeffernuesse ?  Another traditional/historically significant holiday.   Okay and who was the crackpot who initiated National Vinegar day?  Who cares?  I’m an equal opportunity any country/history eater.

Okay, you’re right.  Time to go on a diet.  … hmmm … Maybe next year. Because tomorrow is “chocolate covered anything” day.  No way I’m starting a diet on that day.  (laughing).

References:

Foodimentary

Meager
Daily Prompts, Daily Post

OLN #210 Breaking for holidays
dVerse ~ Poets Pub

Photo by M. Nakazato LaFreniere.  Did I tell you I love thrift stores?  I scored this doll at half off still in it’s box for only $5.  Some people brag about how much they spend on something.  Me?  I love the bargains.

 

 

35 thoughts on “Senryu : food holidays”

  1. Both pepper pot and pfeffernuesse are foods with longstanding historical traditions in their respective cultures. With the holidays upon us, you should at least try pfeffernuesse if you can. They are absolutely delicious, and a staple at many Christmas gatherings.

    Wonderful entry – loved the list 🙂

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    1. And here I still don’t know what they are. Although I must admit I do want to try a pfeffernuesse — I just love the way that word looks. Ok, ok, I guess it’s time to google them — thank goodness google has an image search.

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      1. It is a cool looking word, isn’t it? I like the way it rolls off the tongue when you say it, too. I do hope you get to try them also. They taste as good as they look/sound 🙂

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        1. you’ve done it! Now I have a hankering. Too bad the Swedish bakery closed down on 5th street as that would have been my best bet but hopefully I’ll get lucky.

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          1. I hope you do too. And if you don’t, let me know. I have an entire book of just pfeffernuesse recipes and can shoot you out one (one of them is a recipe for a church that used to make them for the entire town, which starts something like this: “take 430 pounds of flour….”. I don’t recommend that one.) 🙂

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            1. do you have an easy one — like pfeffernuesse for dummies? sure paste it in (or scan and put in the jpg — moderators can add image tags so jpgs show in comments)

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              1. Sorry for the delay. Took me a bit to find where I last laid the book down.

                First though, I have to say that as a CCR (Certified Computer Retard) I have no idea what the last 17 words of your reply meant. And the only thing I know how to scan are cats. And cat scans are too expensive for something like this. So I’m typing it out by hand. I better get a damn Christmas card at least….

                Ok, from my 1978 edition of “Peppernuts: Plain and Fancy”.

                From the introduction: “Peppernuts, if you haven’t tasted them, are spicy little holiday sweets about the size of a nut. They may be dark and peppery, like my Grandma Jost’s, soft and light like Cousin Kate’s, or crisp and crunchy like Mom’s.

                …In Holland they are ‘pepernoten’, in Denmark ‘pebernodder’. Latvian ‘piperkukas’, German cookbooks call them ‘pfefferneuse’, in Low German we call the ‘paypa-nate’.

                …Older recipes were fairly plain. As the years went by, they became more elaborate. And like traditional gingerbread, the dough was often aged for weeks to months before baking.”

                This looks like one of the more basic recipes, titled “Christmas Peppernuts”, and credits “A Treasury of Cookie Recipes” by Helen Epp, c.1970:

                1 cup butter
                4 cups light brown sugar
                4 eggs, beaten
                1 Tablespoon baking soda in 1 T. hot water
                1 teaspoon cinnamon
                1 tsp. star anise, ground (just use regular anise or fennel seeds if you can’t find star anise – DS)
                1/2 tsp. nutmeg
                1/4 tsp. cloves
                3 cups chopped nuts
                7 cups flour

                1. Cream butter and sugar til fluffy.
                2. Add eggs one at a time, beating well after each addition.
                3. Add the soda/water mix
                4. Sift the flour and spices together into a bowl. Add half of that to the butter/egg mixture and mix well. Then add the second half and knead thoroughly.
                5. Add nuts in and mix.
                6. Store in a tightly sealed container and let sit at least overnight in the fridge, longer if you can stand it.
                7. Roll out dough into a thin rope (or do it in batches of several ropes). Slice it into pieces about the size of a hazelnut with a sharp knife dipped in flour or cold water.
                8. Place pieces on a greased baking sheet. (Parchment paper or a Silpat lining also good – DS)
                9. Baked at 375 degrees (f) for 7 – 10 minutes. The amount of browning will change the flavor and texture, so have fun experimenting!

                Howzat, huh? Lemme know if you try this, and I’ll come running right over to see how you did 🙂

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                1. Wow! Thank you. That’s a lot of work to type it all in. I’ll make it this week. Just have to get the nuts. No anise though — don’t like the taste of black licorice too much. I hope that doesn’t mess with the authenticity too much. I remember finding fennel growing wild once and thought it was cool it smelled like black licorice but eating it — nope. It’ll be fun to make the cookies.

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                  1. You’re welcome. And no worries about the amount of typing. As a newscaster I constantly have to type stories blazingly fast on deadline, so this was nothing 🙂

                    Ah, that’s the beauty of home cooking! Leave out ingredients you don’t like, or add others you do. I note that some of the other recipes in the book add actual black pepper for even more spice, so if that’s your thing you can try that also. But whatever you do, enjoy the experience of making it and remember that as you eat them. All the best to you 🙂

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    1. OMG! That is so awesome. I have to say that hat is marvelous. I love that there is a cinnamon roll day in Sweden. Thanks for the link. I had no idea that technological advancements in yeast and ovens was what made baking of rolls more common at home.

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  2. Home made Brandy all on it’s own… no use putting that in Fruitcake!
    Now who is making whom hungry!
    Fun to look at that list of foodie holidays.
    But I’m still trying to lose the last five pounds I gained while I was away…
    🙂

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