|The Traditional Julbord at My Parents|
But the homeplace in Lexington's Western Historic Suburb was sold earlier this year and change is afoot. The Fiddler still works to muster the word, "Tradition," but things won't be the same. Year after year, the menu of smorgasbord has remained virtually unchanged. Our family never has taken change (particularly in the food arena) very well.
Tradition. And food. A dangerous combination.
But a few years ago, one small change was made to the Christmas Eve cookie lineup: gingerbread.
|Maker's Mark Gingerbread Cookies.|
And are they great. Sure, gingerbread cookies are, well, not the most exciting cookie in the world. (Unless you find a talking one a la Shrek. "Not my gumdrop buttons!") Find a recipe you like and go with it. But first, go buy the cookie cutter from Maker's online store or make the pilgrimage to Loretto. For the icing, we used:
2 cups powdered sugar
teaspoon Maker's 46
2 tablespoons milk
Red food coloring
Mix the powdered sugar, vanilla, and milk together. Once dry add small amounts of milk and stir until the icing is runny enough to drizzle lightly from a spoon. Now add the food coloring, remember to do this a drop at a time as a little bit can make a dramatic difference.
Oh, the icing... my was it good!
Whatever your tradition, or whether you're changing things around some this year,