My kitchen is filled with anticipation
December and snow has arrived. That means that there is a sense of waiting and electricity in the air. The little people are waiting for the right moment to bake gingerbread, to sew their teachers’ little gifts, hang up the stockings, make pinwheel prune tarts, and open their advent calendars each morning. This past Sunday we lit the first advent candle. Christmas is coming.
Along with the first advent, the kitchen is filled with Christmas music. “Hoosianna” is traditionally sung during the first advent in Finland in both churches and schools. Below is a recording from the Tampere State Church.
I’m not so keen on the shopping frenzy that starts in December and so we did ours in November before the crowds arrived. Now there are only little things to find and those excursions can be quite relaxing since there is no long list in hand and perhaps there might be a minute to stop in a coffee shop. There is a silence outside as so many of the birds have flown south and ones that remained will start their concert again in the spring. This peace I would like to achieve in the kitchen as well; one of everyday tasks sprinkled with little special projects such as these gingerbread trees.
In my kitchen is the cutest mushroom made by my daughter and it brings a little holiday color.
Now that winter has arrived it is time to start using all of those berries that we picked last summer. One evening we had french toast with a strawberry sauce. The key to the strawberry sauce is to make the sauce first using a good quality berry juice and potato starch (cornstarch may be used as well) and right when the sauce has been removed from the heat the slightly thawed or frozen berries are added. They will slowly thaw out in the hot sauce while keeping their shape and vitamins.
French toast is a great way to use up day old bread. We happened to have some slightly dried out bread on hand and a freezer full of berries which became in turn the inspiration for supper of French toast and berry sauce.
half loaf of sliced light bread (a whole grain variety may be used)
5 dl/2 c milk
1 generous tbsp brown sugar
dash of salt
butter or oil for frying
Whisk the milk, eggs, sugar, salt and cinnamon together. Heat the frying pan or griddle and use a little oil or butter according to your preference. Dip the slices of bread in the milk mixture and allow to soak for a bit. Fry on the hot pan so that both sides are a nice brown color.
This recipe works with any berries that you may have on hand. If using a more tart berry just increase the amount of sugar.
1 liter/4 c good quality berry juice
sugar to taste
5 dl/2 c frozen or fresh berries
4 tbsp potato starch
1.5 dl/generous 1/2 c water
Bring the juice to boil, adding sugar if needed. Dissolve the potato starch (or corn starch, follow amounts on package) into the water. Whisking constantly, add the potato starch water mixture to the boiling juice. Bring the sauce to a boil and remove from the heat as soon as it bubbles once. Add the berries and set aside for a few minutes allowing the berries to thaw out. A sprinkle of sugar will prevent a “skin” from forming on the surface.
Serve with the French toast or just on its own.
This snowman is not in my kitchen but I could not resist, so cute it is.
This post is part of Celia’s In My Kitchen Series from Fig Jam Lime Cordial.