Oplatek Wafers

The Christmas wafer is a central European Christian, Christmas tradition celebrated in Poland, Lithuania, and Slovakia during the Christmas Eve Vigil.  Oplatki are unleavened wafers identical in composition to the alter bread that becomes the Eucharist during a Catholic mass.  Being only a reminder of the Body of Christ used in private homes, Oplatki lack sanctification by priests or bishops.  The wafers are embossed with Christmas related images.
Wigilia (pronounced [vee-GEEL-ya] in Polish) is the traditional Christmas Eve vigil supper in Poland, held on December 24. The word "Wigilia" derives from the Latin verb vigilare, "to watch", and literally means 'eve'. Before partaking of the Christmas Eve meal, the family gathers around the table. The eldest member holds a large wafer and breaks off a piece to begin the ritual. The remaining wafer is passed on to another member while a prayer for loved ones is said. This continues until everyone at the table has a piece of the wafer. Finally, the family members consume their share quietly.

Wafer
1 c. Flour
1 c. Water
Mix into a smooth paste. Cook tablespoon sized chunks of dough on special oplatek plates, or you can use an electric pizzelle machine as well.

Christingle

Advent is the beginning of the liturgical year.  The name “Advent” actually comes from the Latin word adventus which means “coming.” It was given to this time of year in December because Christians are waiting for the coming of Jesus Christ, who they believe is the Messiah or Son of God. This season is traditionally seen to be a time of waiting expectantly and happily and preparing for the Christmas season at the end of December. It is also a reminder of how the Jewish nation waited for the Messiah and how Christians are now waiting for the return of Christ.  One of Advent’s most prominent symbols is the candles lit at the beginning of each week. There are 3 purple or blue candles and one pink or rose candle – four total with one for each week. A fifth white candle may be added to be lit on Christmas day.  During mass at the beginning of each week, a special ceremony is performed to light that week’s candle. The candles’ fires burn during each mass so that by the end of Advent, all of the candles’ lights shine.  A Christingle is a fancy Advent orange that was designed with children in mind to teach them the symbolism surrounding the season.  The orange represents the world, a candle pushed into the center of the orange, then lit, represents Jesus as the Light of The World, a red ribbon wrapped around the orange represents the blood of Christ, and dried fruits on cocktail sticks pushed into the orange represents the fruits of the earth and the four seasons.

Melted Slices Cookies

2 sticks butter (1C.)
1/2 C. white sugar
1 tsp. vanilla
1/2 tsp. almond
1 egg
2 1/4 C. all purpose flour
1/2 tsp. salt
1/4 C. chopped pecans
1 oz (3 bars to box, 1/2 of 1 bar) melted baking chocolate
2 Tb. maraschino cherries, chopped and drained
1 Tb. poppy seeds

Cream butter and sugar in mixing bowl. Add vanilla, egg, salt and flour, and beat until smooth. Divide dough in three. The first section will be poppy seed. Add the poppy seeds. Wrap in saran and refrigerate. The second section will be cherry. Add the almond extract, chopped cherries, and 2 drops of red food coloring. Wrap in Saran and refrigerate. The third section will be chocolate. Melt chocolate in microwave, add to cookie dough, and a extra teaspoon of flour and the chopped pecans. Beat until smooth. Wrap and refrigerate. Use a rolling pin to make layers of cookie dough in a rectangular shape. Cookies are slice and bake. Bake 375* 10 minutes until smooth.  After cooled, top cookies with a basic thin powdered sugar and milk icing.

OSU Bottle

Viking blood mead bottle spray painted matte silver. Decals applied with Mod Podge. Festive Christmas ribbon. Happy Birthday, Shanna.

Orange Pork Tenderloin

12 oz pork tenderloin
1 oz dried cranberries
3/4 C. wild rice (I've seen par-boiled or even heat and serve~)
1 oz pecans
2 green onions
2 Tb. white wine vinegar
1 orange
1 Tb. honey
1 Tb. vegetable broth concentrate
a bunch of kale (Tuscan)
2 Tb. olive oil - divided
1 tsp. butter

Boil the wild rice until tender. Thinly slice onions. Juice the orange into a prep bowl. Remove ribs from kale and slice into ribbons. In an oven safe pan, heat olive oil. Pat pork tenderloin dry on paper towel, and salt and pepper both sides. Sear pork tenderloin in the pan on each side for about 1-2 minutes. Then transfer pan to oven and roast for 8-10 minutes until pork comes to temp and no longer pink. Set aside to rest. In a salad bowl, combine half the orange juice, vinegar, and honey, and some salt and pepper. Whisk in 1 Tb. olive oil. Once combined, add rice, cranberries, kale, and scallions. Toss to combine. Plate the salad first. Back to the skillet. Add the remaining orange juice, 1/4 C water, and stock concentrate. Heat and whisk. Reduce by half. Add the pat of butter and stir until creamy. If you reduce it too much it gets chewy, loses its orange color, and it isn't bad, but it does not look pretty.

Shepherd's Pie

12 oz. ground beef
1 yellow onion
4 oz peas
1 Tb. flour
1 Tb. chicken stock concentrate
2 Yukon golden potatoes
1/2 C. milk
1 Tb. butter
1/4 Parmesan cheese
salt and pepper

Peel, cut and boil potatoes until tender. Cut onion in half. Mince one half of the onion, and cut the other half into slices. In your skillet, cook ground beef with minced onion, salt and pepper meat to taste. When beef and onions are cooked, add peas and heat through. Transfer meat mixture to a plate. Add a drizzle of olive oil to skillet and saute the onion slices with 1 Tb. flour for a few minutes until onions get soft. Add the chicken stock concentrate and 1/4 C. water. Stir until well combined, then reintroduce meat mixture. It should be much more saucy now. Spoon meat mix into oven safe dish. Mash the potatoes will milk and butter. Top the meat dish with the mashed potatoes. Sprinkle with Parmesan cheese and broil for a few minutes until it has a golden crust. I served mine with oven roasted carrots and steam and serve edamame.

Individual Cookie Bag

One monster chocolate chip cookie and one iced sugar cookie in a bag with decorative tag.

Gingerbread Boys

After rolling and cutting ginger boys, place on a cookie sheet. Top each cookie with a pre-made icing decoration, gently fold cookie hands around icing decoration to hold in place. Bake as directed. Frost when cooled.

Best Icing Recipe
1 C. powdered sugar
1 Tb. corn syrup
1 tsp. flavoring (I like almond)
1 Tb. water to thin frosting to preferred consistency

Acapella Holiday Music

Oh Holy Night - Elipse 6 Dance of the Sugar Plum Fairy - Pentatonix

Angels We Have Heard On High - Home Free Come All Ye Faithful - Greg Sykes

It's the Most Wonderful Time of the Year - Committed Song Medley - Indy Dang

Soft Caramels

4 C. sugar
2 sticks (1/4 lb) butter
2 C. white Karo syrup (a whole bottle)
2 13 oz cans (carnation) evaporated milk

Use an 8 qt pan or larger. Melt butter, add Karo, then sugar. Cook until boils well. Add milk a little bit at a time. It will over-boil and foam up. This is a delicate and dangerous process, and it may take 15 minutes to add all the milk because you have to go slow. Do not let the mixture stop boiling or it might get weird crystal structures in your finished candy. Stir constantly. After both cans of milk are added, set up your candy thermometer. Cook to 238* for soft caramel and 240* for firm caramel. If you have a problem with sugar creep, you can wash down side of pan with a brush and a little bit of water. They should be done in about 45 minutes. Pour finished caramel into a dish lined with parchment. I used a half sheet (baking pan). If you like thick caramel, I suppose you could use a 9x13 casserole. Finished product is super sticky. To aid in cutting, dust with a little powdered sugar and use a very very sharp knife.

Salsa

4 small Tomatoes
2 jalapenos
1 bunch cilantro
2-3 tomatillos
1 lime
1/2 tsp. salt

Cut jalapenos open and remove seeds. Remove papery skin from tomatillos, and quarter them. Broil jalapenos and tomatillos for up to 15 minutes until they show charring lines. Set aside and let cool. Combine peppers, tomatillos, tomatoes, and cilantro ingredients in a blender or food processor and gently chop until all ingredients are smooth and uniform in size. Strain off liquid, season with lime and salt.