Today was the day before the day before, and the day to do some more cooking!
First up was something old, our traditional cardamom wreath bread for Christmas morning.
Before we eat it on December 25th, it will be warmed and topped with icing and cherries.
The recipe came from Sunset Magazine December 1972. I made it that year, and I have been making it every year since, even when we traveled to Colorado for Christmas.
The recipe makes two wreaths, or one wreath and two pans dinner rolls.
While the bread was proofing and rising and baking, I made the something new, or at least new for us, Santa's Rice Porridge.
This recipe came for this book.
While rice pudding will be new to us, it is an ages old tradition in Sweden. I have long had an affinity for things Scandinavian and I loved traveling there to see the villages on my ancestors in Norway and Sweden. Then last year I had my DNA tested and the results came back 70% Scandinavian! Viking blood! I try to incorporate some ancestral traditions into our holiday.
The hot porridge is served hot in the morning, and it is important to leave a bowl for the Yule Tomten if you want to get gifts instead of sticks in your stocking.
But we won't be eating it as porridge for breakfast, but as pudding for dessert. Cooled, and with the addition of whipped cream and vanilla, it will be Christmas Eve dessert.
Will my family like it? I don't know, but I tasted it, and I do!