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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Dec. 17, 2015)
An old-fashioned Christmas Pfeff ernusse Cookies Take a deep breath, pause, and resolve to take time to have a more traditional Christmas this year Story and photos by DWIGHT CASWELL KHÀRRUZDVDOUHDG\DQ NOHGHHSLQRSHQHGER[HV DQG VKUHGGHG ZUDSSLQJ SDSHU DQG DQ H[FLWHG %RVWRQ WHUULHUUDQIURPRQHSHUVRQWR DQRWKHUZDQWLQJWREHDSDUWRI WKHDFWLRQ7KDWZDVWKHVFHQH ZKHQZHEURXJKWWKHURFNLQJKRUVHLQWRWKH URRPDJD\ULEERQDURXQGLWVQHFN2XU JUDQGVRQ KDG MXVW RSHQHG DQRWKHU SUHV HQWDQHOHFWURQLFERQJRGUXPDQGKHZDV EHDWLQJRQLWOXVWLO\DVLWDWWHPSWHGWRWHDFK KLPWKHIXQGDPHQWDOVRIUK\WKP :H ZHUH VXUH WKDW WKH URFNLQJ KRUVH ZRXOG EH LJQRUHG WKDW QR FKLOG RI WKH GLJLWDODJHZRXOGHYHQUHFRJQL]HZKDWLW ZDVOHWDORQHNQRZKRZWRXVHLW:H¶G VSHQWHYHQLQJVIRUVHYHUDOZHHNVEXLOGLQJ LW,GLGWKHFXWWLQJURXWLQJDQGJOXLQJ 5KRQGDGLGWKHVDQGLQJVWDLQLQJDQGYDU QLVKLQJ:HKDGXQGHUHVWLPDWHGERWKWKH WLPHUHTXLUHGDQGWKHWLPHDYDLODEOHVR WKHODVWFRDWRIYDUQLVKKDGJRQHRQWKH QLJKWEHIRUH$OOWKLVWRKDYHRXUKDQGL ZRUNLJQRUHGIRUVRPHGLJLWDOGUXP" :H QHHGQ¶W KDYH ZRUULHG +H WRRN RQH ORRN DW WKDW KRUVH NQHZ LPPHGL DWHO\ZKDWLWZDVDQGZKRPLWZDVIRU FOLPEHGDERDUGDQGEHJDQURFNLQJKHOO EHQWIRUOHDWKHU ,WVHHPVWRPHWKDWVRPHWKLQJKDQG PDGH ZKHWKHU D ODERU RI ORYH ZLWK \RXU RZQ KDQGV RU VRPHWKLQJ PDGH E\DQRWKHU¶VVNLOOHGDQGFDULQJKDQGV LV WKH ¿QHVW JLIW &UDIWV PDQVKLS MR\ LQ RQH¶V T oir in Astoria. An angel crèche, or nativity scene, at In the Boud 12 | December 17, 2015 | coastweekend.com All-things-Scandinavian shop Finn Ware is stocke d with Christ- mas candelabras, dolls and more. P-38 airplane toy. 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Re- move pot from heat, and pour into a Ingredients large mixing bowl to cool. 1/2 cup dark molasses 2. In a separate mixing 1/4 cup honey bowl, sift together the fl our, white 1/2 cup unsalted butter sugar, brown sugar, cinnamon, 2 eggs baking soda, cardamom, nutmeg, 2 teaspoons anise extract cloves, ginger, black pepper, salt 4 cups all-purpose fl our and sliced almonds. 3/4 cup white sugar 3. When the molasses mixture 1/2 cup brown sugar , gently stir in the eggs and cool is 2 teaspoons cinnamon the anise extract. 1 1/2 teaspoons baking soda 4. Slowly add the dry ingredi- m 1 1/2 teaspoons cardamo ents into the molasses mixture and 1 teaspoon nutmeg mix on low until everything is thor- 1 teaspoon cloves oughly combined into a thick dough. 1 teaspoon ginger 5. Cover the dough with plastic 1 teaspoon freshly cracked wrap and chill in the refrigerator for black pepper (as fi ne as possible) at least 2 hours. 1/2 teaspoon kosher salt 6. Preheat the oven to 350 F, 1 cup powdered sugar for dusting and line baking sheets with parch- Optional: 1/2 cup sliced al- ment paper. monds, toasted 7. Roll the dough into small 1 inch balls and place them on a bak- Directions ing sheet. Bake the cookies for 12 to 1. In a saucepan over low 14 minutes until done. heat, combine the molasses, 8. Let cookies cool slightly, and honey, and butter. Stir until e they are still warm roll them the butter is just melted whil dered sugar and then set and ingredients are in the pow warming rack to fi nish a on them cooling. Scandinavian Serves a large party Glogg Ingredients Roast Beef and Yorkshire Pudding Ingredients 2 pounds rump or standing rib roast Garlic powder to taste Salt and freshly ground pepper, to taste 1/4 teaspoon salt 1 cup all-purpose fl our 2 eggs, beaten 1 cup milk Directions 1. Preheat oven to 375 F. 2. Wash roast and sprinkle with garlic pow- der, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch any bone or fat. 3. Bake on a wire rack inside a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 F. Remove roast from pan, reserving drippings. 4. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and fl our. Stir the beaten eggs into the fl our. Stirring constantly, gradually pour in the milk. 5. Preheat oven to 400 F. 6. Pour the reserved pan drip- pings into a medium muffi n tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, fl our and milk mixture into the hot drippings. Return muffi n tin to the oven and bake for 20 minutes, or until fl uff y and golden brown. 5 bottles port wine 1 bottle bourbon 1 bottle white rum 3 whole cardamom pods, cracked 1 small cinnamon stick 4 whole cloves 1 strip of orange peel 1 cheesecloth and twine ¾ cup sugar 1 pound dark raisins 6 ounces blanched slivered almonds Directions 1. Heat the port wine in a large stockpot with lid over medium heat until almost simmer- ing. Add the bourbon and rum, and bring the mixture back to just below a simmer. 2. When mixture is hot, carefully light it with a long-handled match and pour the sugar into the flames. Let the mixture burn for 1 minute, then extin- guish the flames by putting the lid on the pot. Let the glogg cool, covered, for 10 minutes. 3. Meanwhile, place cardamom, cinnamon stick, cloves, and orange peel onto the center of the cheesecloth and tie into a bundle with twine. When the glogg has cooled, uncover and add the cheese- cloth bundle, raisins and almonds to the warm wine mixture. Let it cool to room temperature. 4. Strain the cooled glogg, reserving the raisins and almonds. Strained glogg, sealed and stored properly, will keep for a year, but usually disappears long before that. 6. To serve, heat the glogg and ladle into cups, garnishing with the reserved raisins and almonds. December 17, 2015 | coastweekend.com | 13