advent baking time again

i can't believe it's christmas already - the christmas markets are going up and officially while we're celebrating thanksgiving with friends, outside people will be drinking glühwein and eating stollen just around the corner - when did the two holidays suddenly merge?? i feel really sad for those people who will be working this thanksgiving - it is a tragic way to remember those people crushed in last year's stampedes by opening even more stores ... Sears I am truly disappointed! well. What would Mum have said? This is the 7th year she will be missed during the holidays - but I have her butter tart recipe!

Hubby likes dripping chocolate over them, and the girls like them with some jam - but I like them just as I remember mum made them. I still can't get the pastry just like she did it. here's to you Mum! and here's to all of you my friends - probably my last blog before Christmas unless Nikolaus brings me some more hours to the day on the 6th. :o) poka! katrin

Butter Tarts
50 gram walnuts
75 gram golden raisins
50 gram corn syrup
100 gram brown sugar
100 gram melted butter
1 egg
splash of vailla
pinch salt
1 tsp brown vinegar

mix ingredients together and add to tart shells until 2/3 full.
170 C for 20 minutes or until golden brown

pastry shell - I will leave this up to your own family tradition.
That's the most important part about christmas. your family.

Dandelion Wine and Onion Marmalade

see, when i was growing up my father made wine. not from grapes, but from whatever we had in the garden: plums, peaches, pears, apple and of course dandelion. the basement smelt delicious each fall and summer as he created ciders and wines and softdrinks -and my mother canned and froze whatever was she could fit into a glass or a freezer bag. it was like being raised by hamsters, darling! my father wanted to bring a bottle of his dandelion wine to his parents one trip across the pond to england - this must have been 1975 ... and the pressure in the cabin released the cork and the entire overhead filled with the fragrance of dandelion wine. and onion marmalade? long before it was fashionable to make the cute little puree often coloured with port or brandy reduction and plop it down next to your steak, everyone knew the succulent tastes of caramalised onions left to sweeten in the pan after the meat had been taken out. when i was in college i was dying to try something- anything - out in the kitchen to take home and show i wasn't a complete loss to my parents. all i had was a pound of sugar and a pound of onions. toss in some olive oil, garlic and my travelling companion herb de provence - well, i'm still making jars of this today and everyone is STILL shying away until they have it in their mouth. then the jar is quickly emptied. i'm sure if i called it onion compote there wouldn't be such a performance. but i'm not about to.

dandelion wine and onion marmalade. and while i have not yet made dandelion jam i'm sure to before this blog is complete. time for a nightcap. katrin