Benjamin Kilbride, Editorial Assistant at The Old Farmer’s Almanac
Whether you get snow or rain during the winter, everyone can enjoy these delicious holiday recipes with friends and family!
A lovely version of an old favorite. Decorate with whole candied cherries, and use other candied fruit pieces to make leaves and stems.
2-1/4 teaspoons dry yeast
1/4 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
2-1/4 cups flour
1 cup candied fruit mix or dried fruit mix
Icing (recipe follows below)
Dissolve yeast in warm water. Cream sugar, salt, and butter. Add egg and milk. Beat well. Blend in 1/2 cup flour, and let stand for a few minutes. Stir in dissolved yeast and water mixture. Beat in rest of flour and turn out on lightly floured board. Cover with clean towel and let rest for 10 minutes.
Knead dough until light and smooth. Place in greased bowl and cover with towel. Let rise until doubled in size, about 1-1/2 hours. Punch down. Let rise again, about 30 to 45 minutes.
Remove from bowl and divide in half. Place on floured surface and let rest about 10 minutes.
Flatten mounds and knead 1/2 cup candied fruit into each mound. Flatten into 2 ovals. Fold each over the long way. Press edges together firmly, so they will not spring open while baking. Mold each into a crescent shape and place on a lightly greased baking sheet.
Brush tops with butter. Cover and let rise until double, about 35 minutes. Bake at 375°F in center of oven for 30 to 35 minutes.
2 cups confectioners' sugar, plus more for dusting
1 tablespoon butter, melted
3 tablespoons warm milk or cream
1/2 teaspoon vanilla or lemon extract
Combine all ingredients, and spread over warm loaf. Sprinkle with confectioners’ sugar, if desired.
Yield: Makes 2 loaves
This Appalachian stew is traditionally made with squirrel meat—we use chicken in this recipe, but you can use squirrel if you’re game!
5 tablespoons butter
3 onions, peeled and sliced
1/4 cup flour
2 teaspoons rosemary
1 teaspoon salt
1-1/2 pounds chicken pieces (thighs, legs, wings)
2 cups chicken stock
2 tomatoes, peeled, seeded, and chopped
1 cup cooked corn, canned or fresh
Heat 2 tablespoons butter in a Dutch oven. Sauté onions until tender. Remove with slotted spoon. Combine flour, rosemary, and salt in bowl or plastic bag. Coat chicken with flour mixture.
Melt remaining 3 tablespoons butter in Dutch oven. Brown chicken over moderate heat. Add stock, bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add sautéed onions, tomatoes, and corn. Cover and simmer 10 to 15 minutes longer.
Yield: Makes 4 servings
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