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Tis the Season: Peppermint Fudge

‘Tis the season for sweets, treats and treasures. Kitchens are busy with baking, and break rooms in workplaces across the state are groaning with plates of sugary delicacies. It is a holiday tradition to share our love and appreciation with food … or at least give a shout out to good cheer with some cookies.

If you follow my blog, you may already know that I am not a baker. I used to spend days baking and decorating and arranging countless varieties of cookies on platters for every friend, neighbor and family member in sight. It stressed me. A lot. My Christmas spirit suffered, and I (wisely) gave it up. Baking isn’t my thing.

That doesn’t mean that I don’t like to share something delicious. Food is my thing. Baking may turn me into the Grinch, but Christmas is absolutely the season to show up on your neighbor’s doorstep with little, candied gifts. Thankfully, I found fudge. A few years back, I started making trays with an array of different flavored fudges. Butter Pecan has become a favorite to tuck alongside the rich and creamy Dark Chocolate Fudge and the melt-in-your-mouth Milk Chocolate Cream Cheese Fudge. But a flavor that has surprised me with its lightness and freshness is the Peppermint Fudge.

Light and fresh? Fudge? Yes. Peppermint Fudge is the perfect palate cleanser after all the sugary binges. The essence of each little square is crisp and clean and wonderfully yummy. ‘Tis the season for me to share some luscious, confectionery love with Peppermint Fudge.


Peppermint Fudge

  • 18 oz white chocolate chips (I used a mix of white chocolate chips (12 ounces) and a partial bag of white almond bark candy wafers.)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons pure peppermint extract
  • 1 cup powdered sugar, sifted
  • 1 cup crushed peppermint candies (I only had the candy canes decorating my tree and made a quick dash to the convenience store for Starlite Mints.)
  • sprinkles


In a heatproof bowl over simmering water, melt chips, condensed milk, cream and baking soda. (I actually just use my heavy Le Creuset pan and keep the heat very low.) Stir frequently; heat until smooth. Remove from heat. Stir in extracts; sift in powdered sugar. (Don’t skimp on sifting. Lumps in the powdered sugar are not fun.) Add crushed candies. Pour into a parchment or foil-lined 8◊8 inch pan. (I sprayed my foil with Pam.) Top with sprinkles. Refrigerate for 3 hours, or until set. Lift lining and fudge from pan to cut into 1-inch cubes. (Yields about 64 pieces)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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The Reluctant Baker

If you follow my blog, you have repeatedly read my declarations that I don’t like to bake cookies.

However, I baked for you.

Triple Chocolate Ginger Crinkles.

Rich chocolate cookies with just a hint of spicy ginger and dusted with powdered sugar. Each unique like a snowflake. All delicious.

I want to wish a Merry Christmas to you and yours. May you find peace and love in this holiday season and beyond.


Triple Chocolate Ginger Crinkles

(adapted from Martha Stewart)

1/2 cup unsalted butter

4 ounces unsweetened chocolate, chopped

1 3/4 cups sugar

1 1/2 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, beaten

3/4 cup candied ginger, finely chopped

1/2 cup semisweet mini chocolate chips

1 cup powdered sugar

Melt the butter and unsweetened chocolate, stirring until smooth.

Let cool for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F; line baking sheets with parchment paper.

Beat the eggs and sugar together.

Whisk in the cooled butter and chocolate mixture.

Stir in the flour, cocoa, baking powder, baking soda and salt until incorporated.

Stir in mini chocolate chips and ginger.

Place powdered sugar in a wide bowl.

Shape dough into 1-inch balls. (Using a cookie scoop works well.)

Roll each dough ball in powdered sugar to coat.

Place cookies about 2 inches apart on prepared baking sheets.

Bake 14-17 minutes, until cookies are puffed and cracked. (14 minutes made perfectly chewy cookies for me; 17 minutes yielded crisper cookies)

Allow cookies to cool for a minute before transferring to racks to cool completely. (Yield: 3 dozen)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Nora Store Christmas

Mike Pedersen, of Nora, has always liked Christmas. When he set up an old pipe organ in the town’s former country store in 1989, he decided to throw a big party. People have been joining him for holiday sing-alongs ever since.

Nora, southwest of Alcester in the middle of Union County, was never a big town. Today the population is five according to the town sign. The Nora store closed in 1962. It’s now listed on the National Register of Historic Places, and Pedersen accepts free will donations at the sing-alongs for upkeep and restoration. He has festively decorated the charming shop with toys and gifts from past sing-along guests. An old pot bellied stove warms the room, neighbor women bring cookies and Pedersen makes the coffee and cider. Guests shout requests and Pedersen plays them on a beautifully restored organ. When his fingers get tired he makes room for somebody else. A young man named Nick, blind since birth, shared a few solos with the welcoming crowd last weekend. Other young guests later accompanied the organ with flute and trumpet.

Pedersen has extended this season’s open house for two more days. Guests are invited to enjoy this unique holiday experience Friday, Dec. 18, and Saturday, Dec. 19, at 6:30 p.m. Nora Store is 4 miles east of Union Grove State Park at 30707 475th Avenue. Call Pedersen at 605-670-1455 with questions.

Photos by Rebecca Johnson. To see a short video from last Sunday, click here.

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Christmas On The Farm

Well, it’s that time of year…

The debate of when Black Friday shopping should begin has finally settled down until next year. Christmas carols are being played in nearly every store and Christmas tree pictures are consuming Facebook.

Christmas isn’t any different in our house than yours. My Christmas trees are all set up and my farmer spent a Sunday afternoon after chores hanging our Christmas lights. And I have nearly all my presents wrapped and under the tree, or locked in the storage room.

We have debated the”best” way to do Christmas morning, and the discussion usually turns to whether or not it will blizzard on Christmas Day. My first year as a new wife I spent sitting in a pickup watching gates while the guys moved piles and piles of snow from our feed yards. That night we cuddled on the couch with frozen pizza — definitely not the way I grew up! I can think of only one time I missed a holiday celebration in my family, so working all day on Christmas was a new thing for me. But when it comes to snow, it’s best to stay on top of it. In South Dakota we can get enough snow to completely cover an entire fence, which means cattle can simply walk away. And sometimes we have to get snow out of the feed bunks before we can even feed cattle for the day. Moving snow takes time — lots and lots of time.

On holidays on our farm, we try to rotate holiday chores so not all the guys are working on every single holiday. This year it’s our year for Christmas chores, but if it snows a lot it will become an”all hands on deck” approach.

Because it’s our holiday for chores we are still talking about the best way to do Santa, especially since our 3-year-old knows all about Santa and presents. But I can promise you that Santa will come to our house. And I am going to do my best to keep a very excited 3-year-old away from presents until Daddy finally gets home.

On Christmas I pray for mild weather — a perfect dusting of snow to give us a white Christmas. Because no matter what the day looks like, family doesn’t come first — cattle come first. They eat before we do, which means the excitement of Christmas morning sometimes comes in early afternoon or evening. We plan a delicious meal that we may or may not get to cook. Sometimes we just push it off for another day, and instead pop some frozen pizza in the oven.

What matters most is getting together as a family and attending church. And I think we will really enjoy seeing the sparkle of the day itself in our little girl’s eye.

Happy Holidays, from our family to yours!

Morgan Kontz lives on a farm near Colman with her husband, Jason, and two children. She blogs about her experiences as a first generation South Dakota farm wife and writes a monthly agriculture column for the South Dakota Magazine website.

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The Delicate Rosette

Rachel Roe is a Norwegian in training. Growing up in Cincinnati, Roe never had krumkake, rosettes, kringla and other holiday treats beloved by South Dakota’s Scandinavians. After she moved to Brookings in 2004, her husband Jay’s family brought her up to speed.”The rosettes and the krumkake, I loved right off the bat. Krumkake reminds me a lot of Italian pizzelles, which I’ve had before. I had not ever heard of the rosettes, but was impressed by how flaky and delicate they are,” Roe says.

She hopes to someday teach her young son, Lex, about the food traditions from both sides of his family. To achieve that goal, Roe, who also writes a blog called Trampling Rose, is learning to make rosettes from her mother-in-law, Mary.”They are as fussy as I imagined,” Roe says. It’s not easy to master heating the rosette iron, dipping it in the thin batter and prying off the fragile cooked rosette with a fork, but the fuss is worth it.”You can’t go wrong with fried batter covered in sugar,” she says.


Rosettes

2 eggs

1/4 teaspoon salt

1 cup flour

1 teaspoon sugar

1 cup milk

Combine all ingredients and blend until smooth. Pour batter into a bread pan or other high-sided dish.

Pour 3 inches of vegetable oil in a Dutch oven or electric wok and heat to 350-400 degrees. Place rosette iron in to heat.

Remove iron when thoroughly heated, letting extra oil drain before dipping it into the batter. (The batter should sizzle and bubble.) Do not let batter cover the top of the iron. Place batter-covered iron back into the oil and cook until the rosette is crisp and golden brown. Remove rosette from iron and drain on newsprint or paper towels. Roll cooled rosettes in vanilla sugar before serving.

Editor’s Note: This is revised from a larger feature on holiday food traditions that appeared in the November/December 2013 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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New Traditions

Christmas Eve is the time for traditions. There are slow drives to check out the Christmas lights, scripture reading of the first Christmas and maybe family gifts are opened (because Santa’s won’t be here until morning).

I surveyed a group of friends and it seems another tradition for Christmas Eve is soup. Be it a bubbling pot of chili after an inspiring candlelight church service or a creamy bowl of oyster stew while watching seasonal movies in new jammies, soup is a menu staple for Christmas Eve.

Our home doesn’t stray too far from the norm. My husband and I usually serve chili and my often requested Potato, Bacon and Green Bean Chowder along with a fresh vegetable tray, cheese and crackers and Christmas cookies for dessert. However, this year, I might mix things up.

When I visited New Mexico a few summers ago, friends introduced me to Posole, a traditional stew. At first taste, I knew that my husband would love the slow roasted pork, beans and hominy in a seasoned tomato base. The stew is not spicy, only flavorful. Garnished with queso, cilantro, shredded cabbage and/or a squeeze of lime, every bowlful is the perfect cold weather comfort food and excellent for a new tradition of Posole for Christmas Eve supper.


Posole

(adapted from Bon Appetit)

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2-pound boneless pork shoulder

1/2 red onion, sliced

2 tablespoons olive oil

1/2 red onion, chopped

3 garlic cloves, minced

2 plum tomatoes, diced

6 cups chicken broth

1 28-ounce can pinto beans, drained (last time I only had kidney beans on hand, that’s OK)

1 28-ounce can white hominy, drained

1 28-ounce can tomato puree

1 tablespoon oregano (preferably Mexican)

2 teaspoons ground cumin

Kosher salt and freshly ground black pepper

crumbled queso

chopped fresh cilantro

lime wedges

flour tortillas

Preheat oven to 275 degrees. Combine cumin, garlic powder, smoked paprika, salt and pepper in a small bowl. Rub spice mix all over pork. Place pork in a small roasting pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5–6 hours. Let pork rest until cool enough to handle. When cooled, use 2 forks to shred pork into bite-size pieces. (Pork may be prepared up to 2 days ahead.)

Heat oil in a large pot over medium-low heat. Add onion and sautÈ until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.

Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper. Garnish individual servings with queso, cilantro and lime wedges. Serve with flour tortillas. (Serves 8-10)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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A Capitol Christmas

The annual Christmas at the Capitol began with just 12 trees in 1981. Today nearly 100 decorated trees fill the Capitol rotunda and three floors of historic hallways. This year’s theme is “Christmas Around the World.” Its centerpiece is a 29-foot Colorado blue spruce from Baltic located in the Capitol rotunda. The public is invited to view the holiday display from 8 a.m. to 10 p.m. daily through December 26. Several special events are planned for the season, including the 18th annual Ag Pie Day on December 12 when free pie, ice cream and coffee is served from 11 a.m. to 3 p.m. Photos by Andy Ogan.

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Warm Inside and Out

I have a thing for twinkly lights — Christmas lights, to be precise. The Friday after Thanksgiving, you won’t find me at door buster sales. I will be determining which strands of Christmas lights from storage are”busted.” I assemble Christmas trees in every room of the house, swag garland over the stairs and windows, and string lights over most available surfaces. There are icicle lights dripping from the eaves of our home and a sparkly twig tree lit in the backyard.

After Hubs and I make the trek to acquire a fresh tree for the living room and it is wound with dazzling white lights, mounds of gifts are carefully wrapped and tied with festive ribbon. I sit at night and stare into it. I am mesmerized by its beauty and overtaken by the peace and calm and love that it represents in this world that is full of so much that isn’t. Lights are my thing. They make my Christmas.

Now you might think that a food blogger would be singing the praises of holiday goodies instead of lights. Cookies, candies, popcorn balls, dipped pretzels, fudge and bon-bons are the currency of the season. But the truth is that I really don’t like to bake. Sometimes I do: I’ll grumble and mumble, bake multiple types of cookies, arrange them on trays and gift everyone within 100 miles. Sometimes I whip up a pan of fudge and call it good. Sometimes I don’t bake anything.

This is one of those years that borders on not baking anything, and I am OK with it. Baking isn’t my thing. Everywhere we go this holiday, people offer us sweets and treats. We certainly aren’t doing without. And if you drop by my house, I will probably bring out a few of the goodies I did create, along with a plate of cheese and crackers and a mug of Hot Buttered Rum.

This warm beverage is sweet, slightly spiced and will warm you from the inside out. Topped with a little whipped cream and freshly ground nutmeg, you will savor each creamy sip. You will wrap your hands around the mug and gaze with me into the sparkling lights of the Christmas tree and know that even without baking, I wish you and yours peace, love and happiness.


Slow-Cooker Hot Buttered Rum

2 cups brown sugar

1/2 cup unsalted butter

1/2 teaspoon salt

4 sticks cinnamon

6 whole cloves

1/2 teaspoon nutmeg

2 quarts hot water

2 cups spiced rum

fresh nutmeg (grated for garnish)

real whipped cream (Redi-Whip in a can is good for this.)

Create a cheesecloth sachet for the whole cloves, or use a tea strainer to contain them.

Add all ingredients (except fresh nutmeg for garnish and whipped cream) to a slow cooker. Stir to combine. Cover and cook on high for at least 1 hour, stirring occasionally. Then, turn heat to low and continue to simmer until serving.

Serve topped with real whipped cream and grated fresh nutmeg. (If you wish, keep the bottle of spiced rum on the side for those that like to add a little more kick.) Serves 20.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Crow Creek Christmas

Every community has unique holiday traditions, including the Crow Creek Reservation in central South Dakota where the first Christmas was a sorrowful occasion.

Head Start students at Stephan Mission (from left) Chris Pomani Jr., Jude Colombe and Layla Zigler made Christmas stockings.

It occurred in 1863 after 1,300 Dakota Indians were imprisoned, then banished from Minnesota following the bloody Great Sioux Uprising of a year earlier. The Dakotas were packed on barges and shipped westward on the Missouri River, escorted by U.S. Army soldiers and a Presbyterian minister named John Williamson.

Three hundred men, women and children died of disease and starvation at their new home along the river. Promised government supplies failed to materialize, but the young preacher saved hundreds of lives when he convinced the Army to allow the Indians to organize a buffalo hunt.

Williamson also attempted to nourish the Dakotas spiritually, and his compassion for their physical needs prompted them to pay some attention to his Bible lessons. As their first Christmas in Dakota Territory neared, they listened to stories about a savior born in a barn to a poor young couple far from home. One can only imagine how the story might have resonated with the displaced Dakotas.

Floyd Hand, a Pine Ridge spiritual leader who is also called Looking for Buffalo, said Pastor Williamson’s Christian religion paralleled the Lakota and Dakota beliefs. Jesus was a poor man who became a leader by giving of himself to others, said Hand. He found his way while spending 40 days in the wilderness. He sacrificed himself for his people, who then prayed that he might live again. Meanwhile, his followers strove to live up to his ideals of charity.

A photograph of Shoots the Enemy hangs inside the Fort Thompson Senior Center, where many of the 19th century chief’s descendants now gather for socialization.

“Every day is Christmas in Indian Country,” Hand said.”Daily living is centered around the spirit of giving and walking the Red Road. Walking the Red Road means making everything you do a spiritual act. If your neighbor John Running Deer needs a potato masher and you have one that you are not using, you offer him yours in the spirit of giving. It doesn’t matter if it is Christmas or not.”

Clark Zephier, a traditional Dakota dancer and cultural leader in Crow Creek, says Christianity still blends with Dakota spirituality.”Some white clergymen will say that Christianity is the only way to pray, but we believe that every way is right and we don’t condemn anybody’s prayers. We go to church at Christmas and sing the carols and I help my brother-in-law, [Pastor] Everett Harrison, who is Dakota Presbyterian.”

Everett’s original family name was Shoots the Enemy but when his grandfather went to school in the 1880s that name either offended or confused the teachers, so they assigned him the surname of the president, Benjamin Harrison.

Pastor Harrison’s church, which sits on a hill southwest of Fort Thompson, always concludes the holidays on Jan. 6 with a ceremony known as Little Christmas. All of the community’s church members join together in the non-denominational event, which has been held for as long as anyone can remember. Gifts are given to youths and adults, and everybody brings hot dishes and salads.

Little Christmas is just one of many Crow Creek gift-sharings and gatherings. The Lode Star Casino in Fort Thompson buys toys and clothes for children. St. Joseph Catholic Church provides the meat for a Christmas Day potluck at the church hall following Mass. The local Senior Center also hosts a Christmas week banquet.

Perhaps the most unusual holiday event is a chilly cookout that was started several years ago by Diamond Willow Ministries.”The children do a program, and then no matter how cold it is we have a wiener and marshmallow roast outdoors,” said Gail Griner, who works at the ministry.”Two years ago it was bitterly cold but the roast went on.”

Griner said youth at Diamond Willow also prepare care packages for elderly and disabled members of the community, and groups of kids go caroling and deliver treats as they visit the houses.

Following the annual Christmas program, everyone dons parkas and circles the fire for an outdoor cookout that is held regardless of the weather.

The Crow Creek Reservation encompasses 40 square miles of central South Dakota, but there are no stores offering Christmas trees for the living room, plastic snowmen for the front yard, or toys and sweaters for loved ones. The 2,800 tribal members travel 26 miles south to Chamberlain for the commercial aspects of Christmas that are a major part of the season elsewhere in South Dakota.

Of course, the quiet also equates to a dearth of jobs. Only 10 to 20 percent of adults get regular paychecks on the Crow Creek Reservation. A young teacher at the Head Start program wrote this Christmas wish on her stocking:”a man with a job.”

Though lacking city sidewalks, busy sidewalks dressed in holiday style, there is a distinct Christmas atmosphere on the Crow Creek Reservation. The country churches and the modest houses in the community of Fort Thompson display strings of lights. Children laugh and sing with expectation and anticipation. Their elders gather for potlucks, giveaways and a Midnight Mass at St. Joseph. Christmas is a centuries-old tradition in many of the world’s communities; at Crow Creek the season has been celebrated for a little more than 150 years, but it already has a nice ring to it.

Editor’s Note: This story is revised from the November/December 2010 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.