Ah, the aromas of the holiday seasons. Those earthy savory smells of turkey and stuffing or ham and the sweet spiciness of pies. Herbs of every kind flavor holiday meals from sage and thyme in the turkey rub to nutmeg in the pies. Wait a minute, that nutmeg is not really an herb.
Herbs and spices are quite different. Herbs are plants used for flavoring, texture, fragrance or dyeing that grow in a temperate zone. They are plants that have a culinary, medicinal or practical use that you would expect to find in a traditional herb garden. That temperate zone is one reason we all have so many wonderful herbs in our gardens. Spices on the other hand, tend to come from woody plants in tropical zones, a reason why the majority of spices are imported. The Mediterranean region brought us herbs as the Romans conquered the world and the south Asian area brought spices along Marco Polo’s spice trail.
Often we associate herbs with savory flavors found in daily cooking while spices go with sweet delectable desserts. We are of course big advocates for the culinary use of herbs. However, we do also use spices and think there is no reason herbs and spices can’t go together. The holiday stuffing could have shredded or chopped apples and/or cranberries added and along with the sage-y Poultry Blend seasoning sprinkle in a little cinnamon and/or ginger. Winter squashes of all kinds pair well with the traditional French Herbes de Provence Blend and a little nutmeg and cinnamon.
Herbs and spices are quite different. Herbs are plants used for flavoring, texture, fragrance or dyeing that grow in a temperate zone. They are plants that have a culinary, medicinal or practical use that you would expect to find in a traditional herb garden. That temperate zone is one reason we all have so many wonderful herbs in our gardens. Spices on the other hand, tend to come from woody plants in tropical zones, a reason why the majority of spices are imported. The Mediterranean region brought us herbs as the Romans conquered the world and the south Asian area brought spices along Marco Polo’s spice trail.
Often we associate herbs with savory flavors found in daily cooking while spices go with sweet delectable desserts. We are of course big advocates for the culinary use of herbs. However, we do also use spices and think there is no reason herbs and spices can’t go together. The holiday stuffing could have shredded or chopped apples and/or cranberries added and along with the sage-y Poultry Blend seasoning sprinkle in a little cinnamon and/or ginger. Winter squashes of all kinds pair well with the traditional French Herbes de Provence Blend and a little nutmeg and cinnamon.
Delicata squash with cranberries and apples. Herbes de Provence and a bit of nutmeg help add flavor to this delicious dish we had for dinner recently - yum!
Now that we’ve mentioned nutmeg, just what is that spice? The ground or whole seed we use for baking comes from an evergreen tree principally grown in Indonesia and the West Indies. Nutmeg trees may reach a height of about 65 feet. It takes eight years for the trees to bear fruit and they reach their prime in 25 years, but can bear fruit for 60 years or longer. The fruit is similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-colored aril, or outer covering surrounding a single shiny brown seed, the nutmeg. This outer covering is made into the spice mace, which has a slightly warm taste and fragrance similar to nutmeg. Nutmeg has a distinctive pungent slightly sweet taste used to flavor all kinds of baked goods, confections, puddings, even potatoes, meats, sausages, sauces, vegetables, and of course the holiday eggnog.
Cinnamon is a widely favored in baking and can be found in traditional pumpkin pie spice blend. Cinnamon is the dried inner bark of a bushy evergreen tree of the laurel (think Bay leaves) family. Although native to the coast of India and Sri Lanka, where the majority of the spice is harvested, it is also grown commercially in South America and the West Indies. When a cinnamon tree is around two years old, it is cut back to the size of a stump and covered with soil. This technique causes it to grow like a bush, with new shoots emerging out of the sides by the following year. These shoots are used to make the cinnamon we know. Once cut, the shoots are stripped of their bark and the peels are set out to dry in the sun. As this happens, the bark naturally curls into quills or sticks which are sold whole or often ground and sold for the convenience of cooking.
he aromas of the holiday season also stir memories of times spent with family and friends and traditions associated with them. Traditions often are cultural, brought with families as they immigrated. Many special recipes are handed down and become an expected part of the holiday season. The Eastern Europeans of our area are known for their use of anise seeds in baking. An often favorite traditional cookie recipe includes anise seeds – commonly known as Springerle cookies. The grandfather of Erin’s cousins, a German immigrant, always had these cookies at Christmas time and their mother carries on the tradition. Here is the recipe for you to try.
Crisp Anise Seed Butter Cookies
Prep and Cook Time: 60 min
4 C all-purpose flour
1 Tbsp baking powder
1/8 tsp salt
1 C butter, softened
1 C white sugar
2 eggs
1 tsp vanilla extract
3 Tbsp anise seeds
¼ C white sugar for decoration
1 tsp ground cinnamon or cardamom
Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight. Preheat the oven to 350∞. Grease cookie sheets. On a lightly floured surface, roll the dough out to ¼ inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 ½ inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining ¼ cup of sugar and cinnamon. Bake for 8 to 10 minutes until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. schöne Ferien (happy holidays)
The Mexican immigrants who first came to Washington in the 1880’s brought many traditional foods, too. Grandma McGaughey made a powdered sugar coated cookie she called Mexican Wedding cakes which are a common holiday cookie in Mexico. Some people may also know them as Russian tea cakes. We have the recipe written in her scrolling cursive hand and use it to make cookies to be included in our holiday cookie boxes (a tradition in our home) we take to neighbors, teachers, friends and people who have helped us throughout the year, like the post office. Here is Grandma M’s recipe and for many more Mexican delights for the holidays go to:
https://www.mexicoinmykitchen.com/mexican-christmas-dishes/
Mexican Wedding Cakes
Prep and Cook Time: 60 min
1 C butter, softened
1⁄2 C powdered sugar
1 tsp vanilla
2 1⁄4 C sifted flour
1⁄4 tsp salt
3⁄4 C chopped walnuts or 3⁄4 C pecans
powdered sugar (for rolling baked cookies in)
Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1¼ " balls and place onto parchment-lined or ungreased baking sheets. Bake at 350° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. NOTE: Forming dough into 1" balls will increase yield. Noche Buena (the night of goodness, Christmas Eve)
Crisp Anise Seed Butter Cookies
Prep and Cook Time: 60 min
4 C all-purpose flour
1 Tbsp baking powder
1/8 tsp salt
1 C butter, softened
1 C white sugar
2 eggs
1 tsp vanilla extract
3 Tbsp anise seeds
¼ C white sugar for decoration
1 tsp ground cinnamon or cardamom
Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight. Preheat the oven to 350∞. Grease cookie sheets. On a lightly floured surface, roll the dough out to ¼ inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 ½ inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining ¼ cup of sugar and cinnamon. Bake for 8 to 10 minutes until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. schöne Ferien (happy holidays)
The Mexican immigrants who first came to Washington in the 1880’s brought many traditional foods, too. Grandma McGaughey made a powdered sugar coated cookie she called Mexican Wedding cakes which are a common holiday cookie in Mexico. Some people may also know them as Russian tea cakes. We have the recipe written in her scrolling cursive hand and use it to make cookies to be included in our holiday cookie boxes (a tradition in our home) we take to neighbors, teachers, friends and people who have helped us throughout the year, like the post office. Here is Grandma M’s recipe and for many more Mexican delights for the holidays go to:
https://www.mexicoinmykitchen.com/mexican-christmas-dishes/
Mexican Wedding Cakes
Prep and Cook Time: 60 min
1 C butter, softened
1⁄2 C powdered sugar
1 tsp vanilla
2 1⁄4 C sifted flour
1⁄4 tsp salt
3⁄4 C chopped walnuts or 3⁄4 C pecans
powdered sugar (for rolling baked cookies in)
Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1¼ " balls and place onto parchment-lined or ungreased baking sheets. Bake at 350° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. NOTE: Forming dough into 1" balls will increase yield. Noche Buena (the night of goodness, Christmas Eve)
Last year's beach adventure - celebrating New Year's Eve.
A final tradition at our house is a year end trip to a beach. We have gone to Long Beach, Wa many times and to Tillamook, Manzanita and even San Diego and Hawaii. This year we are headed to Gray’s Harbor north of Willapa Bay. It’s a celebration of sorts for finishing the year end direct sales events – a huge thank you to all who visited us at various bazaars! We relax a little with family before heading to the greenhouse in the new year to plant seeds and propagate herbs for spring plant sales. Whatever traditions you have may they includes lots of tasty herbs and spices, too.