One Down...Christmas Stollen makes Good Study Food

I just finished the first of four exams!  I am thrilled to say that by this time next week, I will be finished for the semester, and can ponder the season without worrying about how much studying I need to do or what chapters I need to finish reading.  I absolutely love what I am learning; it is life-changing!  I even love how exams bring 12 weeks of classroom material and makes it "stick," in distilled form.  However, the plight of school is the never-ending to-do list that is always rumbling in the back of our minds until that last exam is submitted, and so until these tests are done I'll probably grumble and complain about them.  Thankfully, semesters end and the break ushers in a restful reprieve, and much more appreciation for my professors and their assignments!

As a teacher or student, sometimes it is hard to enjoy the Advent season and to enjoy those festivities which lead up to Christmas day because there is so much to do scholastically with final papers, exam prep, studying, and those pesky exams.  So we take our holiday cheer and make traditions where we can, even during study sessions.  I had some classmates over yesterday for a study session and decided to make a loaf of Christmas stollen for our brunch meeting. 

I'll be honest; stollen is far from traditional Christmas fare for me.  I had never made nor tasted it and none of my study-mates had even heard of it, so I cannot attest to its authenticity.  But that didn't keep us from immensely enjoying the loaf of fruit-studded and marzipan stuffed bread.  And it certainly didn't keep my husband from devouring the few leftover slices, while talking in a pseudo-"German" accent.  Authentic or not, we may have just added a new tradition to our holiday study time!

Christmas Stollen

Adapted from Cooking Light, November 1999

Give yourself plenty of time when making this.  While the hands-on time is relatively short and the work easy, there is a lot of resting time in this recipe (several hours plus an overnight rise, and cooling time after baking).  

3 tablespoons brandy
1 tablespoon cherry juice
1 cup mixed dried cherries, golden raisins, dried cranberries, and currants
2 1/4 teaspoons yeast (1 package)
1/4 teaspoon sugar
1/4 cup warm water (110 degrees)
3 1/2 cups flour, divided
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon salt
1 large egg
1/2 cup sliced almonds
zest of 1 orange
zest of 1 lemon
1/2 teaspoon cardamom
7 oz. box of marzipan 
1 tablespoon butter, melted
2 tablespoons powdered sugar

In a small bowl or measuring cup, combine the brandy, cherry juice, and dried fruit.  Stir and let the fruit marinate for 1 hour. 

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, 1/4 teaspoon sugar, and warm water.  Let this sit for five minutes, or until bubbly.  Turn the mixer on low and strain the liquid from the fruit into the bowl, then add 1 1/2 cups flour, milk, sugar, butter, salt, and egg.  Increase the mixer to medium-low speed and mix for 2 minutes, until combined.  Add the fruit, almonds, zests, cardamom, and an additional 1 1/2 cups flour and continue to mix for 6 minutes.  With the mixer still on, add up to 1/2 cup of the remaining flour, 1 tablespoon at a time, until the dough no longer sticks to the sides of the bowl. 

Transfer the dough to a second metal bowl that has been lightly greased.  Turn the dough to coat the top.  Cover with a clean towel and set the dough in a warm, draft free place to rise for two hours.  The dough will not double, but an indentation should remain when you push two fingers into the dough when it is ready.  Punch the dough down and let it rest for five minutes.

Turn the dough out onto a greased baking pan and stretch the dough into a large oval, about 13 x 8 inches.  Cut the marzipan in half length-wise and put the two pieces end-to end in the center of the dough.  Fold the two long sides over the marzipan, seal the ends, and flip the loaf over, reshaping it as needed (it should now be about 12 x 4 inches oval).  Cover with a layer of saran wrap and a towel, and refrigerate overnight. 

In the morning, take the baking pan out and let it sit at room temperature for 30 minutes.  Preheat the oven to 350 degrees.  Bake the loaf for 30 minutes.  Remove from the oven and cool for 30 minutes, then brush with butter and sift powdered sugar over the top of the bread. 

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Crazy, Busy, Wife-ing, Reading, Writing, Cooking, Blogging...Whew.

One of my assignments this week was to come up with a six word description which would capture "my story."  You might be thinking...why?  And, is that all you're doing there in seminary? 

Well, let me tell you.  It was a welcome break from the many other assignments.  I am taking fewer classes than last semester, but the load doesn't seem to be any lighter!  And the assignment is legitimate.  We are studying relationship-building in this particular class, and part of relationship building is knowing how to share stories, especially those stories which are life-defining.  Right now, my life would be defined by the craziness of my schedule!  In the meanwhile, I am trying to enjoy the days, be a good friend and wife, and above all, to glorify God.  I fail often, but that is part of life. 

As I shared with you last week, I am craving flavors of spring.  Its right around the corner, and I can't wait!  I love the lighter colors and the bright flavors.  But at the same time, comfort foods are hanging around, giving respite from the chill.  And, today, we are blessed to have friends hanging around too, giving respite from the constant weight of homework. 

I know that I have already featured a Shrimp & Grits recipe, but I had to share another recipe with you for several reasons.  First, because we are honored to have friends over for lunch today.  I truly enjoy spending time with this couple.  It is a joy to see what God is doing in their lives and to share what he is doing in ours.  This is a good enough reason in itself!  Moreover, they are not from the south, so I have the wonderful task of sharing this delicious Southern meal with them.

Second, because my sister gave me a wonderful birthday present a few weeks ago, a cookbook called Glorious Grits.  It is written by Susan McEwen Mcintosh, whose family owns a mill outside of Birmingham, AL.  She is no stranger to grits, cornmeal, or polenta.  The book is filled with beautiful photos and many recipes that I am longing to make, including no fewer than seven Shrimp and Grits recipes! 

And third, because when I came back from my Christmas break, I brought back with me some divine Alabama stone ground grits from Oakview Farms.  The best grits are stone ground.  They take about 30 minutes to cook, but if you take the time, they are creamy goodness with a great depth of flavor.  If you can find grits from a mill, they will most likely need to be refrigerated or frozen because they are actually still have the germ (which both gives them flavor and makes them perishable).  This two pound bag has been waiting patiently on the shelf of my refrigerator for a couple of months, and now is the time to enjoy them!  If you cannot find stone ground grits, quick grits are okay to use, but please do not use instant grits!  And please, never, ever put sugar in grits.

Anniversary Shrimp and Grits

Adapted slightly from Glorious Grits: America's Favorite Comfort Food
For the Gruyere Grits:

7 cups water
1 cup milk
1 1/2 teaspoons kosher salt
2 cups yellow stone ground grits*
2 tablespoons butter
8 ounces gruyere cheese, grated or cut into small pieces
1/2 teaspoon white pepper
kosher salt to taste

In a large saucepan, bring the water and milk to boil.  Add the salt and whisk in the grits.  Bring to a boil, whisking often.  Turn the heat to low and simmer for 45 minutes, stirring occasionally with a wooden spoon until the grits are thickened.  Remove from heat.

Add the butter, cheese and pepper, stirring until the cheese melts.  Keep warm until serving.

For the shrimp:

3 tablespoons extra virgin olive oil
1 large red bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
6 ounces smoked sausage, thinly sliced
1/2 cup dry white wine
1/3 cup all purpose flour
2 1/4 low sodium chicken broth
1/3 cup half & half
2 bay leaves
1 1/4 teaspoons Tony Chachere's Creole seasoning
3 pounds raw peeled shrimp
2 tablespoons parsley, chopped

While the grits cook, prepare the shrimp.  In a large skillet over medium heat, sauté the bell pepper, onion, and cloves in olive oil for two minutes.  Add the sausage and sauté for six more minutes.  Add the wine, and cook until the liquid is almost evaporated.  Sprinkle the flour over the sausage and vegetables.  Stir constantly for three minutes.  Whisk in the chicken broth, half & half, bay leaves and Creole seasoning.  Simmer for seven minutes. 

Just before seasoning, stir in the shrimp.  Cook, stirring often, for three to four minutes, until the shrimp are turn pink.  Remove the bay leaves, and stir in the parsley.  Serve over gruyere grits. 

*If you are using quick grits instead of stone ground, your cooking time will be much shorter, around five minutes.  Check the directions on the grits package for specific instructions.
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