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Posts Tagged ‘Christmas Danish’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Christmas Danish

Cranberries & Canada Geese CookbookThis flaky pastry is so good, it might not make it to Christmas. A lovely breakfast or dessert Danish, it is appropriate anytime. But, before you start, check your calendar—it takes three days to complete this recipe!

INGREDIENTS

  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 1 cup warm water
  • 1/2 cup white sugar
  • 1 1/2 tsp. salt
  • 1/4 cup cornstarch
  • 1 1/2 tsp. dried, grated lemon peel or 3 tsp. fresh
  • 2 eggs, separated
  • 3 1/2 cups flour (approx.)
  • 2 tbsp. instant yeast
  • 1 1/2 cups butter or margarine, room temperature
  • 1 tbsp. water

 

DIRECTIONS

DAY 1
1. Combine milk and 1/4 cup butter in a saucepan. Heat just until butter melts. Remove from heat and pour into a large bowl. Add the lukewarm water, sugar, salt, cornstarch and lemon peel.
2. Add 2 egg yolks, 1 egg white (reserve other egg white), 1 1/2 cups flour and yeast. Beat until smooth.
3. Stir in an additional 1 3/4 cups flour to make a stiff batter. You may need more or less flour. Stir just until blended.
4. Cover tightly with a lid or aluminum foil. Chill for about an hour.
5. On waxed paper, spread 1½ cups butter into a 10 x 12” rectangle. Cover with plastic wrap then chill for 1hour.
6. On a lightly floured surface, roll the chilled dough into a 12 x 16” rectangle.
7. Place butter slab on 2/3 of the dough. Fold the uncovered third over the middle section, cover with the remaining third. Give the dough a quarter turn, roll it into a 12 x 16” rectangle, fold as above. Turn, roll and fold once more. Cover with plastic wrap then chill for 1 hour.
8. Repeat procedure of 2 rollings, foldings, turnings and chillings 2 more times. Refrigerate dough overnight.

DAY 2
9. On a lightly floured surface, divide dough in half. Roll 1/2 the dough into a 6 x 15” rectangle. * Cut 12 strips, 1/2” wide x 15” long. Twist each strip and then roll it into a circle like a snail, sealing the ends well.
10. Place Danish pastries on greased baking sheets. Cover tightly with plastic wrap. Refrigerate pastries overnight.

DAY 3
11. Combine reserved egg white with 1 tbsp. water. Brush on rolls.
12. Bake pastries at 375°F about 15-20 minutes, or, until done.
13. Remove from baking sheets and cool on wire racks. When cool, sprinkle with the following icing and decorate with colored sprinkles or sliced almonds, if desired.

* As an alternative shape, roll dough into a circle. Cut into 12 wedges, like a pie. Roll each wedge from the wide end then bend to form a croissant.

Vanilla Icing

1 cup sifted icing sugar
1/4 tsp. vanilla
1 tbsp. milk (approx.)

Combine icing sugar and vanilla with enough milk to make a soft icing.
Variation: If you wish, put a small spoonful of cream cheese or lemon curd or apricot preserves in the center of the pastry before drizzling with icing.