{"id":1455,"date":"2012-12-17T19:57:01","date_gmt":"2012-12-17T18:57:01","guid":{"rendered":"http:\/\/www.odinic-rite.org\/AcornHollow\/?p=1455"},"modified":"2019-02-25T23:07:27","modified_gmt":"2019-02-25T23:07:27","slug":"swiss-yule-recipes","status":"publish","type":"post","link":"https:\/\/odinic-rite.org\/main\/swiss-yule-recipes\/","title":{"rendered":"Swiss Yule Recipes"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-22cn5b-5e51542229c5ecf4b5102d37b531282a\">\n.avia-image-container.av-22cn5b-5e51542229c5ecf4b5102d37b531282a img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-22cn5b-5e51542229c5ecf4b5102d37b531282a .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-22cn5b-5e51542229c5ecf4b5102d37b531282a av-styling- avia-align-center  avia-builder-el-0  avia-builder-el-no-sibling '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img fetchpriority=\"high\" class='wp-image-1458 avia-img-lazy-loading-not-1458 avia_image ' src='https:\/\/odinic-rite.org\/main\/wp-content\/uploads\/Swiss-Yule-Cookies.jpg' alt='' title='Swiss Yule Cookies'  height=\"194\" width=\"259\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div>\n<p>These recipes are from one of our Swiss members.\u00a0 Thank you Hariulf OR for sharing these recipes with Acorn Hollow!<\/p>\n<p>Yule Butter Cookies<\/p>\n<p>Ingredients:<\/p>\n<p>1\/2 cup butter<\/p>\n<p>3\/4 cup sugar<\/p>\n<p>grated rind of 1 lemon<\/p>\n<p>juice of one small lemon or<\/p>\n<p>1 tablespoon Kirsch<\/p>\n<p>2 eggs plus 1 egg yolk, beaten<\/p>\n<p>2 1\/2 to 2 3\/4 cups all-purpose flour<\/p>\n<p>Procedure:<\/p>\n<p>Cream the butter.\u00a0 Gradually beat in the sugar, beating well after each addition.\u00a0\u00a0 Beat in the grated lemon rind, the lemon juice and the 2 whole eggs.\u00a0 Blend thoroughly.\u00a0 Stir in the flour, beginning with 2 1\/2 cups.\u00a0 Knead the dough with the hands until it is smooth and clears the fingers. If it is too sticky, add the remaining flour.\u00a0 Wrap the dough in waxed paper and chill for 4 hours or overnight.\u00a0\u00a0 Roll out the dough between two sheets of waxed paper to the thickness of 1\/4 inch.\u00a0\u00a0 Cut the dough with small fancy cookie cutters in shapes such as stars, hearts and crescents.\u00a0 Place them on a buttered and floured cookie sheet 1 inch apart.\u00a0\u00a0 Brush with the beaten egg yolk.\u00a0 Bake in a preheated moderate oven (350) for about 15 min. or until golden.<\/p>\n<p>&nbsp;<\/p>\n<p>Tips:\u00a0 Keep in a tightly closed container.\u00a0 Cookies taste best after 2 days.<\/p>\n<p>************************<\/p>\n<p>Cinnamon Stars<\/p>\n<p>Ingredients:<\/p>\n<p>3 egg whites<\/p>\n<p>3 cups confectioners&#8217; sugar<\/p>\n<p>3 cups unblanched grated almonds<\/p>\n<p>1 tablespoon lemon juice<\/p>\n<p>1 tablespoon cinnamon<\/p>\n<p>1\/4 teaspoon mace sugar<\/p>\n<p>Procedures:<\/p>\n<p>Beat the egg whites until stiff.\u00a0 Beat in the confectioners&#8217; sugar, 2 tablespoons at a time. The mixture should be stiff and glossy.\u00a0 Reserve 1 cup of the mixture.\u00a0\u00a0 Beat the almonds, lemon juice, cinnamon and mace into the remaining egg-white mixture. Let it stand for 30 minutes to 1 hour; it should dry out and be firm.\u00a0\u00a0 Sprinkle a cutting board with sugar.\u00a0 Carefully roll out the dough to the thickness of 1\/2 to 3\/4 inch. If the dough sticks, sprinkle more sugar on the cutting board.\u00a0 Cut out the dough with star-shaped cookie cutters.\u00a0 Paint each cookie carefully and neatly with the remaining egg white mixture. Place the cookies on a buttered and floured cookie sheet. Bake in a preheated slow oven (275) for about 15 minutes or until set.<\/p>\n<p>&nbsp;<\/p>\n<p>Tip:\u00a0 The icing must remain white.<\/p>\n<p>*********************<\/p>\n<p>Jam Cookies<\/p>\n<p>Ingredients:<\/p>\n<p>1 cup sugar<\/p>\n<p>1 1\/4 cups butter<\/p>\n<p>2 1\/4 cups ground blanched almonds<\/p>\n<p>2 teaspoons vanilla flavoring<\/p>\n<p>3 1\/4 cups sifted all-purpose flour<\/p>\n<p>apricot or strawberry jam<\/p>\n<p>confectioners&#8217; sugar<\/p>\n<p>Procedure:<\/p>\n<p>Beat the sugar and the butter together until light and fluffy.\u00a0 Beat in the almonds and the vanilla flavoring. \u00a0Add the flour.\u00a0 Knead until smooth.\u00a0\u00a0 Roll out the dough on a lightly floured cutting board to the thickness of 1\/8 to 1\/4 inch; the thinner, the better the cookie.\u00a0 Cut with small round, star or diamond-shaped cookie cutters.\u00a0 Place the cookies on lightly buttered and floured cookie sheets.\u00a0 Bake in a preheated slow oven (325) for about 15 minutes, or until golden.\u00a0 Remove cookies from the baking sheet.\u00a0 Spread half the cookies with apricot jam.\u00a0 Top with the remaining cookies, dip the edges into confectioners&#8217; sugar.<\/p>\n<p>************************<\/p>\n<p>Vin Chaud (Ho<a href=\"http:\/\/odinic-rite.org\/test\/wp-content\/uploads\/Vin-Chaud1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1459\" title=\"Vin Chaud\" src=\"http:\/\/odinic-rite.org\/test\/wp-content\/uploads\/Vin-Chaud1.jpg\" alt=\"\" width=\"164\" height=\"180\" \/><\/a>t Wine)<\/p>\n<p>Ingredients:<\/p>\n<p>1 bottle red wine<\/p>\n<p>4 cinnamon sticks<\/p>\n<p>1 5-inch by \u00bd-inch piece of orange zest (white pith removed)<\/p>\n<p>4 tablespoons granulated sugar<\/p>\n<p>2 cardamom pods<\/p>\n<p>5 whole cloves<\/p>\n<p>1\/3 cup Cognac<\/p>\n<p>Preparation:<\/p>\n<p>Cook\u2019s note: For the best flavor, use a slightly fruity red wine.<\/p>\n<p>How to make vin chaud:<\/p>\n<p>Mix all the ingredients together in a large saucepan. Bring the mixture to just under a simmer over the lowest heat setting on the stovetop. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved and pulling and lifting a spoon from the wine brings up steam. If desired, strain the spices from the wine by pouring it through a fine-mesh sieve or a cheesecloth-lined colander. Add 1-2 teaspoons of Cognac to a mug and ladle the mulled wine over<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These recipes are from one of our Swiss members.  Thank you Hariulf OR for sharing these recipes with Acorn Hollow!<\/p>\n","protected":false},"author":1,"featured_media":1458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3669,3674],"tags":[357,1229],"class_list":["post-1455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-specials","category-yule-specials","tag-featured","tag-yule"],"_links":{"self":[{"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/posts\/1455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/comments?post=1455"}],"version-history":[{"count":0,"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/posts\/1455\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/media\/1458"}],"wp:attachment":[{"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/media?parent=1455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/categories?post=1455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/odinic-rite.org\/main\/wp-json\/wp\/v2\/tags?post=1455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}