Christmas Memories, Cookies, Candies, and Desserts.

CookingWithCarlo.com ^ | Nov. 26 2005 | Carlo3b, Dad, Chef, Author

[Aquamarine]

Thanks so much for sharing this beautiful life story and recipes with us Carlo. Be sure to look for my Hickory Nut Pound Cake recipe coming up soon on JustAmy's thread at The Finest, it's truly a work of love ... (ever tried to crack a hickory nut?)

[andysandmikesmom]

First off Carlo, thanks for the story, and the receipes....

Secondly, please add me to your ping list...

Third...my husbands grandparents came over from Sicily, during the 1920s...and they came to Chicago, bought a house, and began to raise their family..his grandmother would often bake and cook things, so that every Monday, when we visited the grandparents, we would be sent away with a bag full of food(I always believed my husbands grandmother believed I could not cook or bake)...she would sent us home with thick, homemade sardine pizza(it was yucky to me, but my husband loved it, as he grew up on it), jars full of soups, and his grandmothers specialty, something she called(and I have no idea how to spell this, so will just do it phonetically), 'brew-ja-loni'(rhymes with baloney)...this 'brew-ja-loni was the best, flakiest, most tasty type of bread I have every had...the bread was rolled out flat, filled with italian sausage, tomatoes, and seasonings....then the flattened out bread was folded over itself, by thirds, and then allowed to rise, and then baked...when I tried to get the specific recipe from the old grandmother, she just smiled and grinned, but would never hand over the recipe(it was her ace in the hole)...when she died the recipe went with her...so, have you ever heard of 'brew-ja-loni', and would you have such a recipe?

And Fourth...I was raised in Chicago, so much of what you say I can relate to...I was born in 1945, and much of what I remember seems a little later after the time you talk of...we had a regular refrigerator, but many of the families who lived in apartment building did not...they had ice boxes..and I always remember the 'iceman' coming, with his horse drawn cart full of huge ice blocks, and him delivering the ice...I was actually envious of those who had the ice boxes, as opposed to my familys more modern fridge, as I liked those big chunks of ice, because you could chop a small portion of it off, and suck on it to relieve the awful hot humid days that Chicago is notorious for...but luckily for me, the iceman would always see me out front, and he seemed to sense that I longed for a chunk of ice...so whenever he came, even tho my family was not a customer of his, he always managed to chop off a small chunk of ice and give it me to suck on...

I am also reminded of another man who drove a horse and cart...when I was 8 my parents bought a two story house, with my moms sister and her husband and their family(two families going together on the down payment for the house, seemed to be the only way to afford a house), and my brother and I loved the idea of living in the same house with our two cousins...because the more kids the merrier was our thought..my aunt and uncle and cousins lived on the first floor, and my family lived on the second floor, and we had a full basement, and a full attic(which made us believe we were rich)...anyway, even tho this was a house in the middle of the city, there was a barn in the backyard, by the alley...it seems that this barn, was in the earlier part of the century, the local dairy...there were stalls for the cows on the ground floor, and in the loft, were all the cages for the chickens...my dad and my uncle were going to tear the barn down and build a garage,(even tho we did not yet have a car, but the menfolk were optimistic that in time we would have cars)...so this barn was full of all kinds of stuff...apparently when it ceased to be a dairy, it served as a storage place, for lots of junk...so naturally my uncle and dad found a local ragman...

The ragman had a horse drawn cart...he would come once every other week, on a Saturday, to see what kind of junk we had to sell...my dad and uncle knew that the ragman was Jewish(we were not), and so when they knew he was coming, they would go shopping for smoked salmon and rye bread and tasty jelly donuts(which appeared to my dad and uncle to be the sort of treat a Jewish gentleman might enjoy)...the ragman appeared, and the ladies set the kitchen table...my whole family and my uncles whole family, complete with all the kids were all crowded around the table...the ragman was invited in, and coffee for the grownups, milk for the kids, and plates full of smoked salmon and rye bread and jelly donuts were passed around...and we all talked and laughed and stuffed out bellies...

Then the ragman, my dad and my uncle went out back to the alley, went into the barn and did their business...I supposed haggling went on...and eventually the men loaded up the ragmans cart, and off he went...that went on for several months...we kids just loved it when the ragman came as we got extra special treats that we normally did not get, , and we got to play with the ragmans horse...

To this day, I still call jelly donuts 'ragman donuts'...the memories of the ragman and the great feast put on for his benefit(and no doubt used to get him to offer us a little more money for our junk), are very precious memories...

And lastly, ,when you mentioned the Salerno Bakery...my husband(who is not here right now, otherwise I would try to get the specific names), also knew some kids who were related to the Salernos that ran the Salerno Bakery...I could be mistaken, but I think he mentioned a Linda Salerno(the hubby was born in 1943, and I think he knew this gal while they were teens, so that would give a time reference...my husband also knew a Nancy Lenell, related to the Lenell cookie people...

Anyway I have been longwinded...thanks for the walk down memory lane...its been fun...

[glock rocks]

Oh Carlo! You have again rendered this old man to tears with your Holiday Thread's.

My darling wife was Italian. I was fortunate to have watched the women pass the family kitchen torch through four generations to my daughter. Carlo, your font gets really blurry near the bottom of your story.

sigh.

from Luke:

2:8

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night.

2:9

And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid.

2:10

And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.

2:11

For unto you is born this day in the city of David a Saviour, which is Christ the Lord.

2:12

And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger.

2:13

And suddenly there was with the angel a multitude of the heavenly host praising God, and saying,

2:14

Glory to God in the highest, and on earth peace, good will toward men.

[SnarlinCubBear]

gracias carlo. Muy gracias!

[SnarlinCubBear]

Oh Carlo, how did you know rum is my favorite? (batting eye lashes)

[Blue Eyes]

"Watery cranberries." LOL!

What a wonderful family. Thank you for sharing your memories.

[carlo3b]

When referring to "mixed spice", is that like pumpkin pie spice?

Yes, these are called compound spice recipes.. something like pumpkin pie spices or Indian spices as in Curry.. are perfect examples..

is golden syrup like dark Karo syrup?

There are three types of syrup that you can use:  dark corn syrup which is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor.  The two can be used interchangeably in many recipes.  Karo is a well-known brand.  Both are Substitutes for  golden syrup (Substitute measure for measure) or honey (This is sweeter than corn syrup, but substitute it measure for measure.) or molasses (Substitute measure for measure.)

are you referring to canned or candied cherries

I am referring to candied cherries. It's the caramelized foods (candied) that stretches the longevity so treasured in Fruitcakes, and also make the authentic Fruitcake taste, well .. authentic.. :)

and is a bundt pan acceptable to bake this cake in?

It's perfect, actually better for slicing.. You're batting a thousand..

Personally, I would skip the dates, and add pineapple.

BINGO, one of the real advantages to preparing your own food is that you get to HAVE IT YOUR WAY.. If you do substitute be sure to use Candied Pineapple.

[carlo3b]

BLUSH

[carlo3b]

Oh Carlo, how did you know rum is my favorite? (batting eye lashes)

GASP.. My chick meter appears to be working again.... sigh..  :)

[carlo3b]

Hot and Spicy Cayenne Peanut Butter Cookies

A real treat especially since we seldom use heat, as in spice in cookies, cakes, and candy.. Make these babies and you may do it again.. :)

• 1/2 cup (1 Stick) Butter, softened
• 1 1/2 cups packed light brown sugar
• 1 cup chunky peanut butter
• 1 tablespoon vanilla extract
• 1 teaspoon cayenne pepper
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 jumbo egg
• 1 3/4 cups all-purpose flour


1) Place butter in a large mixing bowl and cut up with a dough cutter or two knives.
2) Add the brown sugar and mix together until creamy. This will take a considerable amount of time, but it’s essential to cream the brown sugar and butter, this will make your cookie.

[MinuteGal]

Tryin' to get me to pack a little heat, huh?

Bang, Bang!

Leni

[carlo3b]

I can crack a hickory nut with a hammer, but, make sure that the nut is placed point down on a hard surface. Your first good blow should crack the shell into accessible segments.

You then can break each of the individual pieces open by directing your hammer to the outside of its husk. while keeping the shell as nearly perpendicular to the floor (or whatever) as you can... :)..

BTW, I owned a pecan orchard for years, and harvested those little buggers for days at a time.. soon I became a pro with all kinds of NUTS.. Funny I ended up on FReeRepublic.. DUH!.. Hahahahaha

.. I love Hickory nuts, Hickory in my Coffee, and I would smoke any meat with Hickory at the drop of a hat.. :)Where is that Hickory Nut Pound Cake recipe.. Please ping me when JustAmy's thread comes up.. HUGGGGGGGG

[SE Mom]

This is a lovely thread...sort of far away from the world..closer to life:)

When I was married, I didn't want a ton of white layers with a bride and groom sitting atop- so I did a little research and discovered that fruitcake had been long been a traditional wedding cake. Aha! This would be fun, and drive some of my relatives wild- a twofer! My grandmother and I always made plum pudding at Christmastime when I was little, so we looked over recipes- found a wonderful one and gave it to the chef. Well- "the family" thought I'd lost my mind..but grudgingly ate a piece- and it turned out to be a great hit!

She and I (my grandmother) used to go in "to town" (Boston) before Christmas and buy the most WONDERFUL lace cookies..I have never been able to duplicate the recipe..but they were toffee-like and chewy. These were not the classic florentine with chocolate or fruit fillings- just plain..heavenly.

I have treasured memories of moments in our kitchen...my mother always made Christmas cookies...no one in my family ever knew what prepared food was- everything we ate- including applesauce, mac n cheese, you name it- was from "scratch"...

Thanks SO much for this thread- please be sure I'm on The List!

[Victoria Delsoul]

Thanks for the great recipes, Carlo.

[Aquamarine]

You are a food expert (((Carlo))) ... never knew there was a "method" to cracking hickory nuts with a hammer.

Will make sure you're pinged to Amy's Potpourri thread at The Finest.

[TheSpottedOwl]

Ah, thank you for clearing that up! I've also heard that the cake should be basted periodically with more liquor, and aged.

Here's one you might want to help us out with. It's about rf's mention of chocolate merlot sauce. This is reformed liberal's reply to me:


Tee Hee: I bought it at a wine/delicacies shop!

Brent's Napa Valley. It says "alk 4.8% by volume" and there is a _faint_ (evocative) taste of mellow wine, so I wonder if the wine is added at the end, so as not to burn off the alcohol. Contents: Merlot (note this is first!), Chocolate (cocoa liquor, cocoa butter, sugar, cream, lecithin and vanilla) Sugar, Corn syrup, cream and salt. $8/9 oz and quite a heavy
jar.

Haven't tried it, but I bet any rich, solid-at-room-temp chocolate fudge sauce, heated w/a few ounces of a good merlot stirred in when it is off the heat, would be similar.
___________________________________________________________

Any ideas on how to make this from scratch??? It would be so good with vanilla ice cream and berries :-D~~~~

[carlo3b]

Oh my dear girl.. I am a few years older than you (64).. I loved your precious story of the ragman, and the smokefish, and jelly donuts.. I can still the wagon coming and the ragman yelling RAGS-A-LYIN.. It was all so real and so humbling.. Oh well AS for the recipes.. give me a bit of time, I will locate this recipe for you .. promise..

We won a raffle, a brand new Frigidaire, and I lost my favorite Ice Box.. but like you I watched out for the iceman and got my chips.. The new Fridge was a big deal in the neighborhood, all the neighbors stopped by to look at it, even strangers.. HAHA I don't recall a Linda Salerno, but I knew most of the family..

The Funeral home side of the family were my drinking buddies in our wild years.. Mayor Daley, Richie was my best friend when he was sober, which wasn't often.. Anyway Richie, Sal Salerno (her 2nd cousin..LOL) and I got picked up for fighting over a Salerno daughter.. Lena I think, and got out as soon as they found out Richie was the Mayor's kid.. LOL . Chances are Lena had 17 kids and has 200 grandkids hanging around her neck.. HA!

Oh those great memories.. sigh

[carlo3b]

The recipe that you describe sounds suspiciously like a simple white chocolate with Merlot sauce.. I can't imagine why someone would eat it if you could make it.. But I have been wrong before.. Someday I will tell you about my 2nd wife.. Sheeesh.. LOL

[danmar]

I followed your turkey recipe, and it came out super. The next question will be, what to do with the left overs?
Any suggestions?

[carlo3b]

I don't think this is what you described exactly but I do remember that these have that texture.. Let me know if this is at least close.. :) Lace Cookies    * 2 sticks butter, softened (not margarine)
    * 3 C. brown sugar, packed
    * 1 egg
    * 1/4 tsp. salt
    * 1 tsp. almond extract (or vanilla if you prefer)
    * 4 C. quick rolled oats (regular oats work, too)
    * 1/2 C. toasted pecans, chopped fine

Use your mixer to blend the butter and sugar.
Add egg, extract, and salt; blend in oats.
Put a light coating of oil on a cookie sheet.
Make small balls on the sheet (I like to use a melon baller), two inches apart, and bake at 325 degrees for 8 minutes.
These cookies will spread, hence the name. Don't overcook. Let cool completely on cookie sheet