Kristin Peturson-Laprise - Dec 11, 2024 / 4:00 am | Story: 522025
Photo: Contributed
A particular sing-along Handel's Messiah is just of columnist Kristin Peturson-Laprise's Christmas memories.
Christmas can be a stressful time, full of expectations and comparisons.
We see all kinds of messages about how it should look and feel and sound – often full of mirth, with everything seeming just right.
It occurred to me this week, as I was reminiscing while baking, that many of my favourite Christmas memories are of times that were not tied up with a bow.
I thought I’d share a few this week as a hopeful reminder that all those stories really are true—Christmas doesn’t come from a store, and it is the thought that counts most.
I love Christmas carols, especially when I can sing along with a choir. One year, when I was in university, my mom came out to Vancouver to visit and suggested we attend a sing-along holiday performance with the local symphony and a professional choir. I was all for it. They played and sang Handel’s Messiah, a beautiful concert.
The only problem was, we only knew the Hallelujah Chorus. Did we ever feel silly, too lost to even hum in many parts but then going all out for the chorus. Since then, I have kept singing of carols aloud to during my dog walks.
Our family was keen on Christmas and always happy to share in the fun, but we took great pride in how we valued our traditional experiences. We should have known when we hopped on the trend of hosting a tree-decorating party that we weren’t good candidates.
It was a joyous party with lots of friends attending. But once all the guests left, my brother and parents and I let out a collective groan – didn’t these people know that big ornaments went on the bottom and small ones at the top? It turns out we were Christmas snobs about our traditions.
I have softened as I have aged. I am more open now, keen to experience many interpretations of decorating and baking and other traditions. I attended the Festival of Trees at Mission Hill winery this year and loved all the trees.
There are traditional elements that evolve over time too. As a child I cherished the beloved “Holly Man” my mom would put out each year (he was a few Styrofoam balls with a bit of plastic holly and a felt top hat to trim his snowman shape). My grown-up version is a ceramic salt and pepper set in the shape of an elegant and robust snowman.
Technology has also taken many things to a new level. When I was little we had the animated Grinch with Dr. Seuss’ original story told by a narrator. Now there is a real-life version with a much-expanded story that fills out the theme. When we checked on Santa’s progress, it was on Christmas Eve when CBC would connect with NORAD operators to hear their radar reports. Today there is a website (link: https://www.noradsanta.org/en/ ) that runs through the season, complete with online games and songs.
All holidays involve some nostalgia. When we repeat a similar experience, we build on memories and create our own framework for the future. It can sometimes be hard to let go of old expectations and embrace something new or different. Families and friends combine during these times too, and that makes it challenging when everyone hopes for a magical time that fits their desires.
My memories this week reminded me the magic was in the mess, not in the moment, when we are fortunate enough to gather again with loved ones. Sometimes it’s a chance to laugh together about sharing a vulnerable moment. Other times it’s a way to remember those we don’t have with us, bringing their memory to life with a special story.
We can’t buy memories at a store or online, but it is, I believe, the most wonderful way to honour the spirit of the season
This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.
Kristin Peturson-Laprise - Dec 4, 2024 / 4:00 am | Story: 520747
Photo: Contributed
Now that December has started and we are in the time of Advent, there are many old traditions we follow in the approach to Christmas.
Do you know where they come from? This week I’m sharing a few origin stories with you, so you have some watercooler trivia to share. There’s also a recipe, if you’re feeling more generous of spirit.
Do you know, the real St. Nicholas was a Bishop in Turkey in the 4th century, a particularly generous man who was especially devoted to children? In many European countries the Feast of St Nicholas is the start to the holiday season. He became so popular that by the 12th century, he had become a Patron Saint in most European countries and a church holiday was created in his honour, one that became known for gift-giving and charity.
The tradition of hanging Christmas stockings was apparently started because St. Nicholas helped out three young ladies whose father had squandered the family fortune after the death of his wife. This prevented the girls from having dowries and being able to marry. St. Nicholas wanted to help them anonymously, as was his custom and so he rode his white horse to the nobleman’s house and dropped gold coins down the chimney, where they were caught in the stockings hanging by the fire to dry.
Were you aware that mistletoe has been a symbol of winter celebrations since Druid times, before the time of Christ? It was said ancient Romans would lay down their weapons if they encountered an enemy under a branch of mistletoe. The Celtics believed it had magical powers and could ward off evil spirits and the Scandinavians included it as a symbol for their goddess of love. It is thought this link is the beginning of the custom of kissing under the mistletoe. This act is said to give those lucky kissers good fortune in the coming year. (I am proud to be from such sociable roots.)
Here’s another one for you, poinsettias are another giving gesture for the season. Legend says a small Mexican boy heading to the nativity scene in his town realized he had no gift for the baby Jesus. So, he gathered green branches that were by the side of the road. The other children teased him but once the branches were laid in the cradle, red, star-shaped flowers appeared on the end of each branch.
There’s more. Candy canes were invented alongside Christmas trees, but there is a bit of a twist to this story (full pun intended). Cookies and candies were used to decorate the first Christmas trees, Apparently, it was a choirmaster at a cathedral in Cologne who suggested twisting the plain sticks into the shape of a shepherd’s crook. That not only made them easier to hang on the tree, but it also provided a treat for children. It became a custom to hand candy canes out to children at church ceremonies across Europe, to help keep them quiet.
I am sure you see the running theme here. The season seems always to be about sharing with others. Whether you share your wealth, your generosity of spirit or the fruits of your labour, the result is the same—we are all better for it.
So, in case the aforementioned ideas didn’t do enough for you, here is my bit of sharing for this week, one of my favourite recipes for Christmas and always the first one I bake—my mom’s shortbread cookies.
My brother and I used to help Mom make and decorate these cookies. Great discussions sometimes went into the decorating details. My mom placed our completed cookies in the oven like they were works created by Michelangelo.
Sharing these cookies can happen in the cooking or the offering – they are a bit different than the usual shortbread but still melt in your mouth. My mom isn’t around anymore, but it warms my heart knowing I pass along her legacy of love every time I share these.
BROWN SUGAR SHORTBREAD
1 cup butter
½ cup brown sugar, firmly packed
½ teaspoon vanilla extract
2-1/4 cups Flour
½ teaspoon almond extract (optional)
Preheat oven to 325F.
Cream the butter and sugar in a medium bowl until fluffy. Add extract(s) and mix well. Add flour ¼ cup at a time, saving ¼ cup or so for the rolling.
Divide the dough into 4 equal portions. Place one portion on a well-floured surface. Pat it down and turn it over. Roll out to 1/4-1/2 inch thickness. (Do not roll too thin or the cookies will burn; thicker cookies will be even more “melt in your mouth”.)
Cut into desired shapes and place on ungreased cookie sheet. (If you have a silicone baking sheet, use that on the pan.) Decorate them with candied cherries, chocolate chips, sprinkles, coloured sugar, almonds or as inspiration strikes you. Bake for approximately 12 to 14 minutes, until golden at the edges. Store in a sealed cookie jar.
This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.
Kristin Peturson-Laprise - Nov 27, 2024 / 4:00 am | Story: 519589
Photo: Contributed
A dining room scene in Hogwarts, from the Harry Potter film series.
I have written often about how my childhood involved many wonderful experiences in the kitchen and with food.
I have attributed my gourmand nature to that but in hearing a BBC podcast this week, it occurred to me there might be another realm of influence.
I read a lot of stories as a child, and I became an avid reader early. Many of the books I read as a youngster involved scenes with characters eating and the food was so often described in such a magical and enticing way, I was enraptured. The stories of authors like C.S. Lewis and Roald Dahl swept me away to places where food was the ticket to entry.
Do you remember what it was like to think of drinking the potion as Alice did, so she could enter Wonderland? I used to imagine my glass of milk at dinner was a potion like Alice’s, so I could shrink and avoid the mean girls at school. I could live instead like The Borrowers, only interacting with humans who were interested in sharing and learning. I cheered for Charlie on his tour of the chocolate factory in the same way, as the mean kids received their just desserts.
I also learned about the adventure of new foods in a positive way early on, thanks to Sam-I-Am and Dr. Seuss. I have never tried green eggs and ham, but I have tried many other exotic foods on the same principle.
As I got older and read books like Oliver Twist and Gulliver’s Travels, I also learned about how not everyone’s experience was wonderful and abundant. The impact of the food the Cratchits had in A Christmas Carol was far greater on my psyche than those three spirits.
Of course, all these examples are from many years ago, more old school classics in literature. I know kids today are often drawn more to videos than books, but there do seem to be new examples that continue this trend.
A child’s sense of wonder can capture even an old soul, and children today can practice the old skill of imagining things out of thin air. What better place to start than with food? My stepdaughter and I shared this adventure with a series of books we both loved on their release.
The world of Harry Potter picked up the quintessential combination of magic and treats – who didn’t love the idea of food that adapted, like pumpkin pasties that could taste savoury or sweet or Bertie Botts Every Flavour (Jelly) Beans. Having so many intriguing foods made every day seem like the holiday season.
I was cheered to learn that a current famous foodie, Phil Rosenthal (host of the Netflix series, Somebody Feed Phil) has written a book with his daughter about how picky eaters can learn the fun of new food. It’s called Just Try It, which I consider great advice.
I am thrilled that my granddaughter loves books. She isn’t reading on her own much yet, but she is on her way and food seems to interest her too. I know she has read The Hungry Caterpillar, and books about planting seeds that turn into food. I’m shopping for a new book for her this Christmas , and I plan to share my classics with her as she grows.
If you’d like to hear the podcast I referenced, it has a number of recommendations for all ages. And if you’re a big kid looking for a fun food book, one of my faves is From Here You Can’t See Paris, about a food writer who moves his family to a small town in France and learns many unexpected things about the food and culture.
Here’s to having fun with your food.
This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.
Kristin Peturson-Laprise - Nov 13, 2024 / 4:00 am | Story: 517038
Photo: Contributed
I was in the kitchen at home the other day, looking for a treat with my tea and discovered a Baci chocolate, the perfect little nibble.
It turned out to be not only a tasty treat but an inspiration. You see, a Baci comes wrapped with a special message on the subject of love and/or friendship. The message this time was: “Friendship brings great happiness with little gestures.”
So true, it is the little things that make up the fabric of our lives.
This is another reason I became a foodie—sharing a small treat with someone can lead to all kinds of wonderful experiences.
I first discovered Baci’s on my first trip to Europe, discovering the world at the grand old age of 18. My first foodie friend, a captivating young woman from South Africa, introduced them to me and I have to say they are still one of my favourite treats.
A Baci has a hazelnut crème filling that is sublime, and for extra excitement there is a whole hazelnut just under the chocolate coating.
The messages they contained were exceedingly powerful when read while strolling the streets of Rome, arm in arm with my new friend, dreaming of international romances and happy-ever-after endings.
As I got older, the notion of comfort food became a more common thing with friends. I guess, as life progressed, the problems seemed bigger and so a correspondingly serious dose of food was needed to work out a solution.
Thankfully, I had a friend who was a master at such things – fruit crisp being one of them. She had the magical touch for just the right amount of crunch and sweetness in the crumb topping, and her inspired combinations of fruit were full of exotic flavours and the cheery taste of summer sunshine. It was just the thing to cheer you up when you were blue, or to spur you on if you were waffling on some big idea.
Cooking together with friends is a wonderful thing to do, and you really know when you have a special connection if you can create magic in the kitchen. In the early days of my special friendships, food was shared in those rare visits or more often by sending recipes to each other.
I am lucky both these girlfriends and I have been able to cook together over the years, making some fantastic meals that have been shared with our families over and over as we remember the good times and great flavours.
We live in different parts of the world, but as soon as we enter each other’s kitchens, the tea pot goes on and it’s like we just walked in from down the street.
I don’t have the fruit crisp recipe, as there isn’t one written down. My friend Sue says she just “feels it,” but here is a recipe from South Africa that is a national favourite. I copied it from the piece of airmail paper my friend sent in a missive long ago. I still have it between the pages of one of my cookbooks.
My friend Merle claimed it never missed with the menfolk (wink-wink, nudge-nudge as they say in the UK where she now lives, happily married).
So here’s to good friends, new and old, and the good food shared amongst them. May we always find a reason to keep sharing our happiness with tastes and recipes.
Ultra Divine Cape Brandy Pudding (serves six to eight people)
250 g dates, stoned and finely chopped
1 tsp baking soda
1 cup boiling water
1/2 cup butter or margarine
1 cup sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
250 mL walnuts or pecans, chopped finely
2 eggs, beaten
Sauce:
1 cup sugar
1 tbsp butter
1/2 cup plus 1 tbsp water
1 tsp vanilla extract
1/2 cup brandy (next to this she wrote “Yahoo!”)
Divide dates into two portions and put into separate bowls. Add baking soda to one and pour boiling water over it. Allow it to cool.
Cream butter and sugar together until light and fluffy. Beat in eggs thoroughly, one by one. Sift flour, baking powder and salt into creamed mixture.
Add dry portion of date and nuts, mixing well to blend.
Stir in baking soda-date mixture – mix thoroughly.
Turn into large ovenproof dish and bake at 180 C (350 F) for 45 minutes or till golden brown on top and knife inserted in centre comes out clean.
Prepare sauce by heating sugar, butter and water together in saucepan five minutes. Remove from stove and stir in vanilla and brandy.
Pour sauce over pudding as it comes out of the oven. Serve hot or cold with whipped cream.
(I have poured the sauce over each serving too, which also works well.)
This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.
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