I have to thank Sheila Renee Parker for sharing a post about the Legend of the Xmas Spider. I mean how did I not know that spiders were a part of xmas!
The Eastern European folktale tells the story of a poor family who cannot afford to decorate their xmas tree. During the night, spiders spin webs, weaving them around the tree branches. When the family awake on xmas day, their tree is shimmering with sliver webs. The story has a few variations but the basic theme is of a poor family whose xmas tree is decorated by helpful spiders.
In honour of the spiders it is traditional in some parts of the world to hang spider ornaments on the xmas tree which serve as reminders of the act of charity performed by the spiders. Spiders on your tree – whether real or ornamental – are also symbols of good luck. Decorating your tree with tinsel is supposedly inspired by the Legend of the Xmas Spider with the sparkling tinsel taking the place of gossamer spider webs. Will you be adding a little arachnid touch to your xmas tree?
Even though I’ll be celebrating the Summer Solstice, I will pay tribute to the xmas spiders by mixing up one of my favourite summertime drinks – a Spider! Similar to an Ice Cream Float or Ice Cream Soda, you simply add a scoop or scoops of your favourite ice cream into a large glass. Pour over any flavours like syrups, juices or alcohol then top with a carbonated beverage that can be non-alcoholic or alcoholic. The drink will bubble over so it can be messy. The bubbles are supposed to look like spiderwebs. Have fun experimenting with different flavour combinations for your Spiders.
The Summer Solstice occurs near xmas in Australia, so while I’m getting ready to celebrate the longest day of the year and the shortest night, most of the stores are selling produce geared towards a winter feast day. I don’t mind, as I always look forward to the range of new shortbreads that are only available during xmas.
One of the other winter treats I used to enjoy at Summer Solstice was a Persian fruitcake filled with plump fruits and crunchy nuts and delicately flavoured with rose water. It was one of the most delicious fruitcakes I had ever tried. Every xmas I eagerly waited for the fruitcake’s arrival at the store until one year it wasn’t there and it never returned. That was almost two decades ago.
A few months ago I went for a country drive to Malmsbury Bakery, famous for its homemade Dundee cake. I was keen to try to this Scottish fruitcake as it was rumoured to be a favourite of Mary Queen of Scots. Queen Elizabeth II is also reported to enjoy Dundee cake at teatime. A cake fit for royalty was something I just had to have!
The cake was quite large, but I was assured that once opened, it would keep for months in an airtight container. I wasn’t sure how long it would last but I was happy to take a chance. As I cut a generous slice I noticed how large and plump the glazed cherries were, which immediately brought back memories of my cherished Persian fruitcake. I took a bite and was rewarded with the flavour and texture of one of the best fruitcakes I had ever tasted. This was as good as the Persian fruitcake.
The cake lasted weeks and I enjoyed every slice. With only a few slices left I decided to make a bold experiment. Could I add a rose water element to a slice without ruining it? I had to try. At first I was going to sprinkle rose water over a slice but I decided to make a rose water icing instead. I simply mixed icing (powdered) sugar with rose water until it was thick enough to drizzle and then drizzled it over my slice of fruitcake. While it wasn’t my coveted Persian fruitcake, it was floral and delicious and brought back many happy memories of solstices past.
In keeping with the xmas spirit I also dunked a few pieces of shortbread into the rose water icing and then let them set. Happily they were a delicious success as well.
The solstices are upon us and here in Australia we’re about to celebrate the longest night of the year. After the winter solstice the nights will get shorter and the days longer but the weather will get colder! Midwinter always reminds me of fruitcake and pinecones so I just had to add a sprinkling of pine nuts to my fruitcake recipe.
3/4 cup (170g) unsalted butter, room temperature
1 cup brown sugar
3 eggs, room temperature
1 + 1/2 cups plain flour
1/4 teaspoon sea salt
1/2 teaspoon mixed spice
1/4 teaspoon ground ginger
1 cup sultanas
1/4 cup mixed peel, chopped
1/4 cup pine nuts
24 maraschino cherries, cut in half
Preheat the oven to 150C / 300F.
Line a 12-hole muffin pan with 12 paper cases.
In a large bowl cream butter and sugar together until light and fluffy.
Beat in eggs one at a time.
Add flour, salt, mixed spice and ginger and mix until combined.
Stir in the dried fruit, mixed peel and pine nuts until just combined.
Using an ice-cream scoop, spoon the batter evenly into paper cases.
Push four half maraschino cherries into the top of each cupcake.
Bake for 30 – 40 minutes or until a toothpick inserted into the centre of a cake comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
I’ve seen a few unusual Xmas decorations in Australia before, but this season I noticed a new character on the block – a Xmas pig! Seeing pink inflatable Xmas pigs in gardens and in stores put a big smile on my face.
I had never heard of a Xmas pig so I had to get investigating. What I discovered is that the pig is a popular character in European Xmas traditions.
The role of the pig as a Xmas character is related to their role as sacrificial animals and symbols of luck and prosperity. Roast pork and baked ham are traditional Xmas fare, but happily there are also symbolic foods that don’t require the death of the pig, such as pig shaped gingerbread cookies and marzipan pigs. Giving someone a marzipan pig as a gift means that you are wishing them good luck for the new year.
Similar to a marzipan pig is the Peppermint Pig™, a hard candy created in Saratoga Springs, New York, by the Saratoga Candy Co. The Peppermint Pig™ comes with its own little pouch and a small metal hammer. After Xmas dinner, the candy pig is placed in the pouch and passed around the table. Everyone takes a turn tapping the pouch whilst recounting the good things that have happened to them in the last year. The broken pieces of candy are then shared with the diners.
Why am I telling you about Xmas pig traditions when Xmas is over? Because pigs aren’t just for Xmas – they are also for Chinese New Year!
This year Chinese New Year falls on February 5th and we will be saying goodbye to The Year of the Yang Earth Dog and hello to The Year of the Yin Earth Pig. The pig is the last animal in the zodiac so a pig year symbolises the end of one cycle and the beginning of a new one. A pig year is also associated with Luck, Health, Prosperity and a whole lot more!
Happy Year of the Pig!
I’m winding up my posts of Xmas past with the fabulous Mari Lwyd aka the Zombie Horse! This spooky hobby horse visits homes during the Xmas and New Year period. Is that the sound of a hoof knocking on your door? Find out what to expect in A Horsey New Year!
Wishing you a Happy Winter and Summer Solstice 🙂
Continuing my journey through posts of Xmas past, it’s time to revisit one of my favourite characters – The Yule Cat of Iceland!
To learn more about Jólakötturinn and to hear a song about this scary cat simply click Kitty Claws Is Coming To Town! 🙂
It’s too hot for Krampus in Australia but the weather is just right in the northern hemisphere.
Say Hello to the original Scary Santa!
Over the last few years I’ve become the proud Grand Aunt to three wonderful Grand Nieces. I was dubbed a Grand rather than a Great Aunt because my family think of me as the Grand High Witch from Roald Dahl’s The Witches – and I love it! My three Grand Nieces’ birthdays each have a gothic connection, making them very Grand indeed!
To celebrate the coming holidays, I’ll be reblogging posts from Xmases past and introducing my Grand Nieces to the darker sides of Midwinter. Their first lesson begins with La Befana the Xmas Witch.
The Legend Of La Befana
I celebrated the Winter Solstice weekend by launching my first travelogue cookbook!
It’s called Bites and Pieces of America: Exploring food and friendship in Whidbey Island, Salem, Boothbay Harbour and Boston. It’s filled with pieces from my trip last year from Australia to the USA where I got to visit a dear friend on Whidbey Island, celebrate July the 4th in Salem the Witch City, visit puffins in Maine and meet a baby sloth in Boston. There are also many bites of recipes from the foods that inspired me along the way.
While I’m hoping you’ll rush out and buy the book 🙂 I will share parts of the journey here. I’ll also include recipes that nearly made it into the book but just missed out like my Stout Pancakes (below). These are perfect for Winter in Australia. If you’d like pancake recipes that are more in tune with Summer – like Blueberry Pancakes or Carrot Cake Pancakes – you can find them in my book!
Bites and Pieces is currently available from Lulu. An ebook is on the way and it will be in other online stores soon 🙂
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda (bicarbonate)
1/4 teaspoon sea salt
2 tablespoons maple sugar*
1 egg, beaten
1/4 cup milk
3/4 cup stout**
butter for frying
Sift the flour, baking powder, baking soda, salt and sugar into a large bowl. Set aside.
In a separate bowl, whisk together the egg, milk and stout.
Add to the dry ingredients and mix until just combined.
Heat a small amount of butter in a non-stick frying pan over medium heat.
Pour some batter into the pan. Remember that the bigger the pancakes, the harder they are to flip, so don’t make them too big.
Cook until bubbles start to form.
Flip and cook for a further 1 – 3 minutes or until golden brown and cooked through.
Repeat with remaining batter.
Serve with your choice of toppings.
I like them with a good drizzle of pure maple syrup, golden syrup or honey.
*You can substitute brown sugar for the maple sugar.
**Try different flavoured stouts like chocolate or coffee ones. I used a maple flavoured stout.
As the wheel spins towards another Midwinter in Melbourne, I am enjoying the cool weather and the need to wrap myself up in warm blankets and comfy dressing gowns. The sun is still warm during the day, but as it begins to set, the cold seeps in and the need to stop work, make a hot drink and retire to the couch sinks in.
On Wednesday June 21st, many of us will be celebrating the Winter Solstice, the longest night of the year. I’m not sure what I will be doing, but I am tempted to go to the Queen Victoria Night Market. This weekly winter market just happens to fall on the Winter Solstice. Although I’ve been many times before, I never get tired of it. I love the unusual stalls that pop up and make shopping a real treat. The food stalls are a real highlight! But what I love most is just being outdoors, surrounded by life, colour, sound and the smell of good food.
The food I enjoy most in winter is roast vegetables such as pumpkin, carrots and potatoes. The sweetness of the pumpkins and carrots goes beautifully with the crispness of well baked potatoes. Thinking of myself all wrapped up in blankets and gowns made me think of jacket potatoes – and taking them a step further – so I experimented with a recipe for potatoes baked in a salt crust. For me they are a perfect union between crispy roast potatoes and moist steamed potatoes.
Salt Crust Potatoes
1kg cocktail potatoes
1 egg white, lightly beaten
1 cup fine salt
Preheat oven to 220C / 430F.
Wash and dry the potatoes.
Prick each potato several times with a fork.
Coat each potato with egg white.
Coat each potato completely with salt.
Bake for 1 hour or until tender when pierced with a skewer or fork.
Crack off the salt crust and serve with your favourite potato toppers.