This past Sunday we had the baptism for our little Hugo. We have always held our baptisms at home and it is a fairly small, intimate affair with family members and close friends. I really enjoy organizing the celebration for the small baby, even though the baby has not an inkling of the color coordinated napkins, ribbons or macarons. Really those things are not the essence of the celebration but just something that I enjoy and find pleasing to the eye.
We had balmy weather, perfect for being outside and running barefoot on the lawn. Although I appreciate all seasons, my favorite season is summer. I love the warm days, the spring greens of early summer and the deeper greens of late summer. I chose green ribbons for our summer baby’s baptismal gown. The previous weekend I went to the local flea market on Saturday morning with a couple of our girls and the baby. I felt like I had found a treasure when I found some glass bottles for only an euro. Right away I could envision the flowers that they might hold and perhaps sometimes later, juice and a straw.
Organizing the baptism involves the whole family. Everyone helps in their own way depending on their age and capabilities. Some helped with the baking, others helped pick the sprigs of blueberry and tall grasses and everyone helped clean and organize the house.
We had a mix of sugar cut-outs and traditional gingerbread cookies that were in a variety of shapes and decorated using dark and white chocolate and nonpareils. The gingerbread recipe can be found here.The recipe below is one I have received from my sister a few years ago that I have altered a bit.
6 dl/2 and 1/2 c flour
1.8 dl/ 3/4 c almond flour
1 tsp baking soda
1 tsp salt
115 g/1/2 c butter
2.4 dl/1 c sugar
1 1/2 tsp almond extract or vanilla extract
1.2 dl/ 1/2 c sour cream (I have also used greek yoghurt)
Beat the softened, room temperature butter with the sugar until fluffy and light in color. If using a stand mixer use the paddle attachment. Add the eggs in one at a time and beat at high speed until they incorporated into the cookie dough. Next add in the sour cream and almond or vanilla extract. Mix all of the dry ingredients in a separate bowl and fold into the dough. Allow the dough to chill in the refrigerator for a few hours or overnight. Roll the dough on a floured surface and use cookie cutters to make desired shapes. Bake at 175 C/350 F for a few minutes so that they have just a little color. Remove from the oven and allow to cool completely.
Easily the day slips by and it is nice to have a few savory items on the menu. One of them is this Broccoli salad. It has become one of my new favorite salads. The recipe to the salad I found from the great REMcooks blog.
I tried it out and it tasted absolutely fantastic and all of my taste testers agreed with me. Not to mention that it fit the color scheme as well, a definite bonus! Other than two tiny alterations to the original recipe, I followed the recipe quite closely. I used dried cranberries instead of dried cherries just because they were not readily available here and I did not blanch the broccoli as the original recipe suggested. Either way it works fine.
3 crowns fresh broccoli, cut into bite-sized florets (about 1 to 1-1/2 lb)
1.2 dl/1/2 cup red onion, small dice
1.2 dl/1/2 cup celery, small dice
0.8 dl/1/3 cup raisins
0.8 dl/1/3 cup dried cherries (or dried cranberries)
2.4 dl/1 cup almond slivers, toasted
0.8 dl/1/3 cup mayonnaise
1.6 dl/2/3 cup plain Greek yogurt
2 Tbsp wildflower honey
1 Tbsp balsamic vinegar
170 g/6 oz chorizo, cut into small pieces
1 tsp salt
Chop up the broccoli, red onion and celery and mixed them together. You may toast your almonds on the pan quickly before frying the chorizo or in the oven. Next I fried the chorizo and tossed them in with the broccoli. Then combine the remaining ingredients: raisin, cherries (cranberries), mayonnaise, Greek yoghurt, honey, balsamic vinegar and salt. Pour over the salad and mix until combined.
In my next post I will share a few more recipes from the baptism menu.
Garden Fresh Salad with Feta
Oven-toasted baguette slices with a rosmary honey-butter
Sugar cut-out cookies
Kiwi white chocolate cake
Macarons with a ganache and pistachio filling