Tradition!

Tradition in our family boils down these days to soup. Many of the old traditions have gone by the wayside and new ones are being formed among the extended family. But one of the oldest still survives - the Christmas Mushroom Soup.
For over 100 years in this country, and who knows how long in Slovakia, this recipe has been served at Christmastime. Originally it was served only on Christmas Eve, but now it’s served on whatever day the Slovak clan gets together for the holidays.
Years ago, I followed my mother-in-law around the kitchen as she prepared the soup and wrote down everything she did. So, here it is: THE RECIPE for THE SOUP.

8 quarts water

3 cups sliced carrots
1 ½ cups sliced celery
2 small cans sauerkraut juice (7.5 ounces) or same amount of juice drained from kraut
3 Tbsp salt,
½ tsp pepper
1 tsp thyme
2 med potatoes, cubed
1 lb fresh mushrooms, sliced
1 onion, diced
1 ½ sticks butter (¾ cup)
½ cup flour
1 box barley cooked separately according to package directions.

Put water, carrots, celery, kraut juice, salt, pepper, and thyme into a large kettle. Cook until vegetables are almost done. Add potatoes and continue cooking. Sautee onion and mushrooms in butter until tender. Using a slotted spoon, remove onions and mushrooms from butter and put in soup. Add flour to butter and stir constantly until flour browns. Quickly add 2 cups soup to thin the flour mixture. Stir until smooth. Add this mixture to soup pot and cook until soup thickens slightly.

To serve, we put a spoonful of barley into the soup bowl and ladle the soup on top.

The Evolution of Recipes

The picture on the right is of a Christmas Stolen. It's a German coffee bread that is traditionally served on Christmas morning. I've never made one before, but plan to this year.

The first Christmas thing I bake every year is a fruit filled pound cake that was originally called Kentucky Bourbon Cake. I was laughing as I put the fruit out to soak because I couldn't remember how the recipe went when I first started making it 35 years ago. I've lost the original recipe and am making more modifications this year to the already modified recipe.

It can't be called a Bourbon cake any longer because I decided to use Brandy. Since I live in Indiana, it could be named Indiana Brandy Cake. Originally it called for the traditional fruitcake type candied fruit along with raisins and pecans. Since I don't like citron or candied pineapple, I switched to green and red glaceed cherries. This year I have an abundance of dried cranberries so I decided to dump the glace fruit altogether. Mr. Bill is a little nervous because he doesn't like too many changes to his favorite recipes. I think it will be great! (Recipe follows below)

The reason I ended up using brandy was that I was too embarrassed to ask for bourbon. Even then it was an adventure to get the brandy for the cake. When I lived up north my local supermarket carried everything, even liquor. Well, my new local supermarket carries wine and beer, but that's it. I asked the checkout lady where I could get brandy and she looked shocked. I told her right away that it was for fruitcake, but I don't think she believed me. The bag boy knew, though, and informed me that there is a liquor store a little farther down the street. I had never noticed it. I felt a little funny going in there, and although I told the girl I was making fruitcake, I think I just should not have said anything.

The cake only takes 1/3 cup of brandy and a little more to soak the cheesecloth wrap as it ages. So now I had a lot of brandy left. Many years ago I made something called a Rum Pot. Over a period of 4 weeks you add different fruits to rum and sugar. When it is done, it can be served over ice cream or pound cake. Well, you probably guessed - this year I'm making Brandied Fruit instead. I could have called it Brandy Pot but it somehow lost a lot in the translation. (Recipe follows below)

All of that brings me back to Christmas Stolen. I never made it because it calls for citron. I'm thinking though that it might be great with glaceed cherries...or maybe even cranberries.

INDIANA BRANDY CAKE

1 1/2 cups raisins
2 cups dried cranberries (or red and green candied cherries)
1/3 cup brandy (or bourbon - maybe even sherry)
3 1/2 cups flour
1 1/2 tsps baking powder
3/4 tsp nutmeg
1 1/2 cups (3 sticks) butter
1 3/4 cups sugar
6 eggs
1/3 cup milk
1 1/2 cups chopped pecans

1. Soak raisins and fruits in brandy for several hours.
2. Grease and flour a 10-inch tube pan. Stir dry ingredients together.
3. Cream butter and sugar. Beat in eggs until light and fluffy.
4. Add dry ingredients alternately with milk.
5. Stir in fruits and nuts.
6. Turn into pan. Bake a 300 for 2 hours. It's done when top springs back.
7. Cool in pan 20 min. Remove and cool completely. Wrap in brandy-soaked cheesecloth and then in foil. Store in refrigerator 3-4 weeks. Resoak as necessary.

BRANDIED FRUIT
Allow at least 4 weeks before serving.

1 can (16 ounces) sliced peaches, drained
1 can (13 1/4 ounces) pineapple chunks
2 cups sugar.
1 cup brandy (or rum)

Place peaches and pineapple in 2-3 quart sterilized glass or glazed pottery container. Add 2 cups sugar and the brandy. (Fruit should be completely covered with brandy; add more brandy if necessary.) Cover container loosely. Let stand at room temperature, stirring several times to dissolve sugar, for 2 weeks. (Stir carefully to avoid breaking up fruit)

After 2 weeks add:
1 can (16 ounces) sliced pears, drained
1 can (about 17 ounces) apricot halves, drained
2 cups sugar

Fruit should always be completely covered; add more brandy if necessary. Let stand at room temperature, stirring several times to dissolve sugar, 2 weeks longer.

After 2 weeks stir in:
1 package (10 ounces) frozen raspberries, thawed.
The Brandied Fruit is now ready to use. It will keep several weeks if stored in refrigerator. Serve at room temperature for best flavor. 15 to 20 servings.

I started my fruit last Thursday - to be ready for New Year's Eve.