Showing posts with label Danish Porcelain. Show all posts
Showing posts with label Danish Porcelain. Show all posts

Friday, December 17, 2021

Christmas 2021: Part 2 Tree and Buffet

Christmas in Chicagoland consists of brilliant sunshine, or dark gloom, making photographing a challenge. Waiting for that medium light is a challenge. 
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We are passive solar which means our windows are all on the south side, with overhangs that shield the windows during the warmer months, but let the full bolt of sunlight in during the winter months. 

Our new windows don't go to the floor like the old ones, but that is a plus. 

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The tree is centered and in it's Victorian 'crib' on wheels. That was great for decorating all around the tree.

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Ornament on the left is from family in the late 1800's. 
Last year we only put 4 boxes of ornaments up---what came up the stairs is what went on the tree. This year the idea was to go through everything and cull...IMPOSSIBLE.

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Rudy was my hubby's childhood favorite.
We only put on the vintage, glass and favorites...so it is jammed. 
Fifty-three Christmases and inheriting ornaments really makes it hard.

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We have half a tote of glass snowmen we didn't even touch. An entire tote of wooden carved Santas, a tote of Santa statues from all around the world, A tote of un-breakables, and multiple totes of village houses and accessories, that we never even got close to having room to put out????

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Each year I would buy a box of glass ornaments, or something unusual, as well as an ornament for every person. Well we inherited my parent's and grandparents also.

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There are memories attached to so many. The striped blown glass ball was from an artist I sat next to for 4 days every year at an art show. We became great friends and I bought one every year!

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I'm a total sucker for gnomes, fairies, and mushrooms.

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The wax angel on the left was a replacement for my grandmother's which melted.
The fairy---I found maybe 10 years ago. 

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Hubby has contributed too, Rudolphs and some of his great grandparent's Victorian ornaments. We have two of these Santas...amazing the white fur is over 120 years old.

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The tree is full all the way around---how can we part with any????
We are going to see what the kids want....maybe NEXT year, lol.

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More memories and traditions.  The china cabinet is filled with family Royal Copenhagen and Bing & Grondahl porcelain and figurines. I just add traditional red candles and a few baubles. 

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Red candles are traditional in Danish homes---and I have kept up that tradition.

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I will use these dishes for our Christmas Dinner.

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My family was working folk in Denmark, farmers, fishermen, or cabinet makers.

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My mom was partial to the children figurines, while my grandmother had more adult ones and birds.

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We have so many serving pieces.

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I deep cleaned everything for Thanksgiving so they are ready to go.

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Hans Christian Andersen wrote the 'Snow Queen', 'Steadfast Tin Soldier', 'Thumbelina,' 'The Little Mermaid', and so many more fairytales that are part of Christmas traditions everywhere.

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On the buffet, I used family and thrift store found Silver, some polished, some not! Amazing that people gift sterling pieces to thrift stores and they sell them for under $10.

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I've added some silly fairy folk, and little lights with some vintage ornaments.

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All spread over a 'Turkish' weave 1800's tablecloth.  It has just that wonderful deep red color and the right amount of tint to make the old items really popl

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The centerpiece is my largest fairy. I sold these in my store in the late 1990's. And of course kept one. she's sweet and like all the fairies is pose-able with wonderful fly-away hair.

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Such a face....he's just too much fun.

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This 'Pige' (small girl) was one of my mom's favorites. She holds her apron open all year long to catch something magical.

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Grandmother's silver candlesticks with the mini multi-colored lights just sparkling.

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From our home to yours, I am wishing you Happy Holidays and Traditions. 
Do enjoy family and friends, safely! 

coming soon

Part 3: Bedroom and Hall

Part 4: Rest of the Living Room

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Saturday, December 19, 2020

Great Gramma's Finsk Brod: Adapting Old World Recipes

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Butter the size of an EGG?*!*!

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My mother was never a baker, her expertise was no bake cookies, basically syrup, marshmallows and some sort of cereal. But, my extended family relied on the old world baking of my Grandmother with her vague, old, hand-written in Danish, recipes from Frederickshavn, Denmark.

During the holidays, her kitchen always smelled of butter, vanilla  and cinnamon. 


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Infinite butter cookies were washed down with dark rich coffee, sweet cherry wine, or rich Droste old fashioned cocoa in milk. Not a marshmallow in sight.

I have many old hand-written baking recipe's in Danish with obscure measurements such as 'butter the size of an Egg', Fars cup of sugar..versus Mors cup of sugar??? (Father's cup and Mother's cup),  scrape a vanilla bean soaked in vodka, and many more oddities, not too mention litres, millilitres, etc.

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I was fortunate to have helped my Gramma bake at Christmas time. I often spent days at her house while my mom worked extra in the family's Fish Market. 
Christmas was always their busiest time of the year. So many cultures use fresh fish and shellfish, imported cheeses. and delicacies in their traditional Old World holiday dinners.

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Today, Gramma would be 122 years old, so now I'm Gramma and I often bake for gifts. What could be better than real Danish Poundcake? It took me quite a few years to get the balance right on this old recipe.
Tip: Don't use extra large eggs or the dough will be too heavy and not rise.

Recipe Here: 
Grandmother's Pound Cake


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Now the kitchen smells like Christmas! 

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Also excellent in the summer with strawberries on it 
and fresh whipped cream! 

I ran across an old family recipe for Finsk Brod, basically meaning Finnish Bread--a short bread cookie from my aunt, who had tried to duplicate the Danish cookies we were all so fond of. 

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I always use a recipe as written first, and then try and tweak it to what I remember it really tasting like.

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Suprisingly without leavening these still puff up.

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The rich dough is rolled into finger size pieces, then dipped in beaten egg. 

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 The recipe said to roll in chopped almonds and a bit of sugar. (The problem with this is the sugar burns on the bottom...so next time, we will sprinkle the sugar/cinnamon on top) after rolling the 'logs' in almonds.

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The almonds are chopped a bit fine!

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The taste is definitely right...texture is perfect...the toasted almonds divine... the cinnamon just like Morsmor! (Mother's mother)

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And warm, we could hardly resist gobbling them down.

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Oh, my goodness...total deliciousness! 

Danish Recipe for Finsk Brod- makes 75

1 cup of unsalted butter room temp
1/2 cup of sugar
Beat until thoroughly combined with mixer
add 1 tsp. clear pure vanilla extract

 2 cups of sifted(several times) unbleached flour with pinch of salt (or use salted butter)

Add a little at a time, I use a dough hook on my mixer and keep it going until it all the dough pulls away from the sides of the bowl.
Lightly knead the dough on a bread board. Take 1/4 of the very soft dough, quickly roll into long 1/2 " rolls cut 1-1/2" long pieces. 
Dip pieces in beaten egg 
and roll in fine chopped blanched almonds.

Place on parchment paper covered cookie sheets, sprinkle with cinnamon sugar.
Bake at 375 degrees for 8-10 min. 
Watch carefully. Remove the cookies on the parchment from the trays to cool immediately.
Store in air tight container in a cool place.

 
Have a Happy Holiday Season.
and 
GLADELIGE JUL

Other Danish posts:





PLEASE -Do not use my photos without my permission and linking back to this post on my blog.


Thank you for your cooperation, 
Sandi