Gingerbread Houses

Swiss Alps

We read a book called "The Remarkable Christmas of the Cobbler's sons" by Ruth Sawyer.
It was about a village named Tirol where a legend of a goblin king, King Laurin. He loved to play pranks and pop on the Eve of Christmas to a herdsman's hut and share his wealth. The story is about a poor Cobbler and his sons and how the King came and shared his wealth with them. Very good I am not sure if this is a tradition they have or just a made up story.


The next book we read was "A Cricket's Carol" by Mark Kimball Moulton. I loved this book it is a about a poor orphan boy he hears beautiful music when he follows it he finds it is coming from a cricket. Next to the cricket is a new pair of boots that the boy needed, the boy follows the cricket and sings along with him. Every where they go the boy gets gifts of food and clothes, the boy shares with others in need. So good I cried. In the end the boy gets a family.

Hanukkah

Instead of doing the next unit in Weaver I decided to do Christmas around the world. The first place we visited was Israel. Which the vast majority of the Jewish culture celebrate Hanukkah. I read a story called "Grandma's Latkes" by Malka Drucker it captures the story of the Maccabees a family that stood up to Antiochus a cruel Syrian king, who ruled over the Israelite s and demanded that everyone pray to Greek gods. No other religion was allowed. The Maccabees won and returned to the Temple in Jerusalem when they got there it was filthy with blood,dirt,and ashes. All the books, and Torahs were gone. There was only a drop of oil that could last one day but God provided and it lasted 8 days. So the Jews celebrate Hanukkah year after year with a menorah with 8 candles, they light one for each night and they eat fried foods cooked in oil to symbolize the oil that God provided.

Latkes and Fried Doughnuts

Latkes Recipe

3 large potatoes
1 small onion
2 beaten eggs
2 tbsp flour
1 tsp salt
pinch of pepper
1/2 cup veggie oil
Wash potatoes grate, grate onion, add beaten egg,four,salt,and pepper. Let mixture sit for ten minutes to thicken. Pour off excess liquid. Heat veggie oil then drop mixture into pan. Flip when brown, drain, eat with sour cream and applesauce.

Challah Bread

* 2 1/2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1/2 cup honey
* 4 tablespoons vegetable oil
* 3 eggs
* 1 tablespoon salt
* 8 cups unbleached all-purpose flour
* 1 tablespoon poppy seeds (optional)

Directions

1. In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.