St. Lucia

Last weekend, our congregation celebrated an annual tradition of the St. Lucia festival. 

I've known the story of St. Lucia since I was a small child (as most children of even nominally Swedish hertiage do), and it's a fascinating, mysterious, gruesome tale (as most saints' tales are).  It ends, however, with light.

St. Lucia's day is historically associated with the darkest day of the year (according the Gregorian calendar; it's currently observed on December 13).  And in Sweden, the tale is connected to a distinctly Scandinavian miracle:  at dawn on one December 13, in the darkness of a northern winter and in a time of famine, St. Lucia appeared, with a crown of candles on her head, on the shores of Lake Vanern, bringing coffee and rolls to the people.

My husband always laughs at the idea.  A saint whose primary miracle is coffee and rolls.

But, in the darkness, in the cold, in the hunger, the simplicity of the miracle is profound.  Coffee and rolls?  Yes.  Candles?  Yes.  Christmas Cookies?  Yes.  Lefse?  Yes.  Krumkakke?  Yes.

So we celebrate.  The children sing and dance in traditional costume; we gorge ourselves on cookies (the rule is to show up early or all the rosettes are gone); and in the end, a shaky young girl walks through with a crown of lighted candles on her head (fire extinguisher ready at the door).

In Scandinavian tradition, St. Lucia Day means the Christmas season has finally arrived, and we'd better get baking. 

It's dark now, but soon the light is coming, and we'll need something to eat.

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I'll post about the other Christmas baking as we get closer to the feast itself.  At this point in the season, I'll make Esther's Cardamom Toast (biscotti) and Peppermint Bark, which both keep well and ship well.

(My Swedish Great-Aunt) Esther's Cardamom Toast

1/2 C. butter, creamed with
1 1/2 C. sugar, add
3 eggs and
2 3/4 C flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cardamom (fresh)

Spread on cookie sheet in rectangle, about 1/2" thick, and bake at 350 degrees for 30 minutes or until done (cakelike consistency).  Cut into bars, 3"x1/2", separate, and bake in a 250 degree oven until dry and crisp (about 1 1/2-2 hours).

Peppermint Bark

(for the busy parents of two-year-olds and others who need an easy homemade gift)

1 package almond bark

1 doz. standard candy canes

 

Chop and melt almond bark slowly in the microwave or stovetop, stirring often.  Crush candy canes in a zip-top bag (a task that can be given to  the aforementioned two-year old, at least in part).  Fold the crushed candy canes into the melted almond bark and spread on parchment paper-lined cookie sheets, about 1/8- 1/4" thick.  Chill for 45 minutes, and break into pieces.