May you have a joyous St. Lucy's day!
(And thanks for the reminder that I need to start my dough!)
Happy Saint Lucia Day!
I'm glad to see the tradition carried out somewhere. (My grandmother is too old, and my nieces, who all participated, are too "grown up" now, to celebrate it with her.)
Happy Santa Lucia Day. Even though I have faith that you will persevere and that the dough will eventually behave every year, I am glad every year when it does.
Happy Santa Lucia Day! Thank you for bringing a little light into my life throughout the year, but especially at this time.
2010-12-13 04:43 pm (UTC)
Happy Santa Lucia Day!
Wishing a blessed day of light for you and yours as well!
Happy Santa Lucia Day. Thank you for making extra light.
2010-12-13 07:05 pm (UTC)
And a very happy Santa Lucia Day to you, as well.
Happy Santa Lucia!
I have a technical lussekatter question, as I have twice had failure due to saffron issues. Which is to say that no matter how long I pound the bloody saffron, it still stays as faintly red powder mixed into the dough instead of causing the dough to go yellow. And then it tastes like, you know, not saffron. Is there something I am doing wrong? I have heard suggestions that I ought to let the saffron bloom in warm water for a few minutes, as one does with yeast, but I can't see how this would work with pounding/grinding it. Do you have any suggestions, or should I be using a different kind of saffron if such a thing exists, or is it just cursed?
Okay, are you getting saffron that starts out threads and then grinding it to powder? Because I'm not familiar with saffron that starts out powder at all. Also, if it doesn't smell strongly of saffron and stain everything yellow, it is unfamiliar to me also. I have never bloomed saffron in water; I've never had to. And I'm not sure how that would go with the lussekatter, because there isn't water in them. Maybe blooming the saffron in the milk if you've got that suggestion for that kind of saffron? Where are you getting your saffron, and what descriptors has it got on the package?
I *have* sometimes ended up with the powdered stuff for making my saffron buns, but even so there shouldn't be any difficulty turning everything in sight yellow. (Crocoxanthins are pretty soluble in fats of any description; as soon as they meet any milk or butter it should be yellow-rama.) The powdered stuff should also smell strongly of saffron, even before you tear open the little packet. Even my "vintage" packet of whole threads (Grandma was clearing out her kitchen and sent them to me; must have been 25 or 20 years old. I took them in to the lab as qualitative samples.) smelled a little of saffron.
I am sorry to say that I think rushthatspeaks
has been imposed upon. Switch brands.
My saffron was a present from my parents-in-law, who went on vacation to Turkey and brought it back. It does start out threads. It does smell fairly strongly of saffron, or I would have thrown it out, but has never stained anything yellow. Ever. And yet, I threw it into rice, and I got no color but you can tell the difference in taste between rice that's had saffron and rice without, and this was definitely rice that had had saffron even though I couldn't detect any actual saffron flavor separately, if that makes sense.
And every word on the package is in Turkish.
I've never owned any other saffron, is the thing, so I wasn't sure whether mine has been behaving in a traditional manner or not, and it does sound like not. And Google suggested the thing with blooming it in water, which did not help with ascertaining typicality.
I think I'll try blooming it in milk, and if nothing happens I'll get different saffron.
See, when I make saffron rice, there is no question about being able to tell the difference. You can taste the saffron separately, even with all the garlic and paprika and white wine and tomatoes. Truly. I think this saffron is mean-spirited and withholding, is what, and if milk does not help then I think you are absolutely justified to wash your hands of it.
This post adds a little light all by itself. Happy Santa Lucia Day!
When I proposed, a couple of days ago, to venture into the making of lussekatter and asked for words of wisdom from my friends, one was kind enough to send me a link to your 2006 St. Lucia Day post. I might've given up too soon without that post, so thank you for writing it!
Question: you say some of this batch will go far... Far as in across town or far as in across several state lines? Do lussekatter travel well? How best to pack them if they do?
I have never sent them through the mail before, so this is a major experiment this year. But yes, state lines. I have frozen them and will ship them still-frozen so they will be at least somewhat fresh upon arrival. I am going to wrap them in plastic and then foil and pack them snugly with other things going to the people in question and hope for the best.
~makes quiet notes~ :) Danke schön!
Happy Santa Lucia! I've never made lussekatter; this year is *not* the year for me to experiment, as I'm still fighting off the crud that landed right before Thanksgiving.
Another thing for which twice as much isn't just as easy: my Chocolate Decadence. I made five of them (!!) for the Callahanicon in '98. There are no words, beyond "never again" *wry grin*