I am not a winter person.
Up here in Alberta the weather gets cold. And it is a long winter often starting in October and ending with a final burst of snowfall or frost on the May long weekend. We don't plant gardens until after the May long weekend for that reason, though the weather can be decent for two months before that weekend.
But, I do love the coziness of having Christmas decorations up and all the yummy baking.
Add in cozy blankets, warm drinks, books, and friends and I'm all set.
It is a 'gezellig' time of year!
When I finally decided on how I wanted to sew up the Nancy Raglan from 5 Out Of 4, I decided to add long sleeves to combat the cold.
I color blocked the sleeves to give a bit of a layered look and then tied the black back in with the neckband.
The sleeves are the extra long length so I can warm up my hands as well.
The raglan is sewn up as the tunic length because I love long shirts.
One of our traditions is to fry Oliebollen for New Years!
It is a Dutch treat that I grew up with--I remember helping my mom fry Oliebollen in the shop every year. Our neighbours would come over and we'd have pails of batter to fry.
They were always the best straight out of the fryer after they cooled enough to bite into.
But, they're delicious for days after with a bit of icing sugar sprinkled over them or a pile to dip them in as you eat it.
You can even freeze them and reheat them in the microwave.
This is the recipe I've started to use--it's not the same as my mom's as she used the boxes from the Dutch store...
I like the ease of that but I don't get out to the Dutch store often enough.
So I searched and searched and finally found a recipe which I've tweaked a little and translated.
- 150 gr. Currants
- 200 gr. Raisins
- 200 gr. Apples cut into small chunks
- 6 tbsp lemon juice (or juice from 2 lemons)
- 80 gr. butter, softened
- 1 litre milk, scalded and cooled to luke-warm
- 1 kg flour
- 80 gr. yeast (about 8 tsp)
- 3 tbsp white sugar
- 3 eggs
- 1 tsp salt
- Oil for deep frying
- Icing sugar for dipping!
- Soak raisins and currants in hot water for a couple of hours.
- Sprinkle the lemon juice over the apple chunks to keep them from turning brown.
- Place raisins, currants, and apples in a bowl.
- Let the yeast 'soften' in the warm milk.
- Put the flour in a large bowl (it will need to have room to rise!) and make a dip in the middle.
- Add the eggs and the butter. Mix well.
- Add the sugar.
- Now, slowly add the milk/yeast mixture, stirring as you add.
- Make sure there are no clumps in the dough. None.
- Add the raisin/currant/apple mixture.
- Now, add just a dash of lemon juice. Mix.
- Add the salt and mix again.
- Let it rise in a warm place with a tea towel covering it until it is risen 1/3 or so--about 45 minutes.
- Now, comes the fun part! Deep frying them. Heat the oil in your deep fryer and take a scoop (about an ice cream scoop at a time) of the dough and drop it in the oil. Fry and flip halfway through until it is a nice golden brown color.
- Remove from oil with a slotted spoon and place them in a paper towel-lined bowl.
- To serve, serve warm with icing sugar to dip or sprinkled over. Delicious!
(Recipe is modified and translated from this Dutch recipe!)
For a chance to win a pattern of choice from 5 Out Of 4, leave a comment letting me know your favourite holiday tradition!
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December 3 - Pattern Revolution
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