{Scroll to the bottom of the post for each day’s new entry…}

The townsfolk, farmers, businesspersons and neighbors of Sharon Springs wanted to give everyone a gift to thank you for being so supportive of our village this year. So building on the community growing around The Beekman 1802 Heirloom Cookbook, everyone in town decided to share their favorite holiday heirloom recipes and stories with the world.

We’ve created this “Video Advent Calendar” in which a different Sharon Springs citizen will share their heirloom holiday story and recipe every day between now and Christmas morning. Be sure to check back each day to see who’ll show up. You’ll likely recognize quite a few folks, both of the two -and four- legged variety. (Unfamiliar with advent calendars? click here.)

Everyone in town would love to see you in Sharon Springs before the holidays are over. But if you can’t drop by, we want to ask you to please support the local businesses on your town’s Main Street. (And feel free to share your holiday recipes and stories in the comment section below.)

December 1 – Doug Plummer’s “Plummer Pudding”

Doug Plummer and his partner Garth Roberts are Sharon Springs icons, and proprietors of the famous The American Hotel and Restaurant, as featured on The Rachael Ray Show and Food Network. The American has been the nucleus of the Sharon Springs revival for the past 10 years.

Plummer Pudding

Ingredients

1/2 pound beef suet
3 cups flour
1/2 pound raisins
1/2 pound dried currants
2 ounces candied orange peel, chopped finely
1 cup sugar
Zest of 1 lemon
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2  teaspoon ground salt
2 eggs
1/2 cup milk

 

Directions

Prepare at least 3 weeks before serving, and up to three months before.

In large bowl, whisk together 2 cups of the flour, baking powder, spices and salt. Finely chop the suet with remaining 1 cup flour and add to bowl. Stire in the raisins, currants, orange peel, sugar, spices, salt & zest. Thorougly mix, then stir in the lightly beaten eggs and milk. The batter will be fairly stiff. Steam six hours in a buttered, two-quart pudding mold.

Remove from oven. Once cool, remove from mold. Slowly pour 2 shots of Brandy or Rum over cake, allowing all liquid to absorb. Wrap in cheesecloth and store in cool, dark place. Add more Brandy or Rum every five days, until served. Serve with a hard sauce.

 

December 2 -Maria Vought’s “Nana Purdy’s Ham & Corn Chowder”

Maria Vought is Director of Resources at Beekman 1802 and also the Retail Sales Associate at the Sharon Springs Post Office. We’ll also declare her the nicest and most caring person in town.

 

Nana Purdy’s Ham & Corn Chowder

Day prior – slowly cook Butt or Shank of Ham in water, in very large stock pot, for 4-5 hours. Remove all meat from bone and leave in large hunks. Divide broth and meat into 2 glass bowls; one to be frozen and used for boiled dinner or any other purpose on another day. On the day of cooking, skim heavy fat that has risen to top and discard.

Ingredients

Chowder Base:
1 bag Baby Carrots
3-4 stalks Celery
2 medium Onions
4-5 Potatoes
1 large bag frozen Corn
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 box Chicken Broth
1 can Evaporated Milk
2-3 cups Whole Milk
½ – 1 stick Butter
Salt and Pepper to taste
4-5 tbs. Corn Starch
1 pack Salt Pork

Directions

Coarsely chop onions, slice celery and add bag of carrots in kettle. Cover with box of Chicken Broth and gently boil for 10-12 minutes. Add ice cubed sized potatoes and continue cooking until potatoes are only half cooked. Add meat, ham broth and bag of corn that has been nuked. In a bowl, mix both cans of soup and thin down with half of the evaporated milk. Wisk smooth and add right into kettle along with balance of evaporated and whole milk. Salt and pepper to taste. Bring back to bubbling. Mix corn starch in half a cup of cold water. Stir into mixture and it will be thickening quickly. In the meantime, I cut the rind off the sliced salt pork and slowly fry until completely crisp. Pour off the grease. I use one of the soup cans to pour into as the grease is very hot. Spoon scoops of cooked salt pork on top and also 3 or 4 tbs. of browned salt and residue from frying pan (of course, the entire salt pork portion can be omitted if salt restricted diet is necessary). Remove from heat, cut butter into slices and add to mixture. This serves eight to ten people.

 

December 3 – “Michelle’s Pink Stuff”

Michelle Curran is the realtor who sold us the Beekman. We’re forever grateful.

Michelle’s Pink Stuff

Ingredients
2 QTS hand-packed strawberry ice cream
4 small packages of  strawberry Jell-O
4 cups boiling water
1 cup chopped walnuts
2 sliced bananas
1 cup of halved red globe grapes
2 cups of mini marshmallows

 

Directions

Dissolve Jell-O into boiling water. Add ice cream and stir until melted. Place in a refrigerator for a half an hour. Stir in nuts, bananas, grapes, and marshmallows. Return to refrigerator. Stir every 15 minutes for 2 hours to keep marshmellows from floating to the top and everything else from sinking to the bottom. Once firm-ish, refrigerate for 24 hours.

 

December 4th – “Mother Phenix’s Almond Butter Crunch”

Norm Phenix and his partner Jim Grinchis are the proprietors of the brand new “204 Main Bar & Bistro” on Main Street in Sharon Springs. We’re thrilled to have another great restaurant in our village, with local seasonal food and a stylish contemporary decor. Call (518) 284-2540 for reservations.

 

Mother Phenix’s Almond Butter Crunch

Ingredients

*8 oz butter
*1 1/3 cups sugar
*1 TBL Karo syrup (light)
*3 TBL water
1 cup sliced almonds
12 oz chocolate
1/4 cup chopped walnuts

 

Directions

*Melt the first four ingredients in a heavy bottomed sauce pan.  Cook mixture until it reaches 300 degrees on a candy thermometer. Add almonds and mix thoroughly. Pour hot mixture on to a sheet pan.  Spread into a thin, even layer – about 1/4 inch. Let cool. Mother Phenix liked milk chocolate.  She used a Cadbury bar.  I prefer semi-sweet.  It’s your call.
In any case, melt the chocolate.  Spread half on one side of the cooled almond mixture.  Cover with half of the chopped walnuts.  Let harden.  Repeat on other side.

 

December 5th – “Tony Daou’s Creamed Mushrooms with Sage on Toasts”

The Black Cat Cafe is the local breakfast and lunch hangout, with scrumptious desserts, gourmet sandwiches, and locally sourced meals that have earned it a national cult following. A beautifully newly installed open kitchen is used for cooking classes and group gatherings.

 

Tony Daou’s Creamed Mushrooms with Sage on Toasts

Ingredients

1 1/2 lbs mushrooms, any size
6 tablespoons unsalted butter
2 garlic cloves, minced
Salt and pepper to taste
1 cup heavy cream
1/4 cup chicken or vegetable stock
1 bunch fresh sage leaves
16-20 toasts (Melba or similar)
equipment: 2 skillets, a small sharp knife, a chef’s knife for mincing
time: about 30 minutes from start to finish

Directions
● Trim & stem the mushrooms.
● Slice the tops in halves or quarters and in one skillet, melt half the butter then add
the mushroom tops, season with salt and pepper and cook over moderately high
heat, stirring, until golden about 5-8 minutes. Set aside.
● Mince the stems & trimmings and in another skillet, fry the garlic and minced
mushrooms in half the butter over medium heat, about 3-4 minutes.
● In the meantime pick the sage leaves off their stalks, reserving several whole nicelooking
leaves ones for garnish. Discard the stalks.
● Chop the remaining sage leaves finely and add half to the minced mushrooms.
● Add the stock and reduce by half (about 5 -6 minutes.)
● Now add the cream and simmer over moderate heat until slightly thickened, about 5
minutes. Combine both skillets, add the remaining chopped sage and simmer for 2-3
more minutes. Spoon onto toasts and serve.
● Garnish with the reserved fresh whole sage leaves
©2011 Antony Daou, Black Cat Cafe

 

 

December 6th – “Daniel Marshall Wood and David Michael Wood’s Clove Cake & Edgefield Fruitcake“

Daniel and David run one of the most beautifully decorated B&B’s you’ll ever visit. Plus, their hosting talents are incomparable. From afternoon teas, to port by the fire, to scrumptious home baked breakfasts, The Edgefield B&B is a wonderful place to celebrate a romantic weekend. (And yes, they’re identical twins.)

Daniel Marshall Wood and David Michael Wood’s Clove Cake & Edgefield Fruitcake

As long as we can remember, our mother [and her mother] made this spicy buttermilk pound cake every Christmas – as well as Thanksgiving and throughout the fall season.  If possible, let it mellow a day or two.  A lightly toasted slice is excellent for breakfast.

Ingredients

1 cup butter, softened
2 ¼ cups sugar
4 eggs
3 cups flour
1 Tbsp cloves
1 Tbsp cinnamon
pinch salt
1 cup buttermilk
1 tsp. baking soda

Directions

Cream together with mixer butter and sugar, adding sugar gradually.  Beat eggs thoroughly in separate bowl, then blend well into creamed sugar.
Sift flour with spices and salt and mix about 1/3 of this into the batter.  Stir in 1/2 cup buttermilk (mixture looks curdled here, but it will beat out).  Add another 1/3 of the dry ingredients and mix well. Stir baking soda into the remaining 1/2 cup buttermilk, and mix into batter along with remaining flour.  Pour into greased [use butter, not cooking spray] and floured tube pan or bundt pan. Bake at 375” 55-60 minutes, or until cake tester comes out clean.  Cool in pan 10 minutes, then turn out onto rack or plate.

EDGEFIELD FRUITCAKE

To the Clove Cake recipe add any or all of the following:

2 cups [or more] dried fruit, diced – apricots, raisins, currants, cranberries, etc.
¼ cup molasses
Mincemeat [I use the condensed box]
1 cup toasted chopped pecans and/or walnuts
Cocoanut [toasted, optional]
Grated rind and juice of one orange
½ cup rum
¼ cup flour [if batter is too thin]
Bake about 10 minutes longer than regular clove cake – 65 to 75 minutes.  After cake has cooled, pour 2 Tbsp. rum over cake.  Wrap well in cheesecloth or plastic film.  Repeat each day for up to a week – if you can wait that long.

 

December 7th – “Bruce & Kelly Button’s Leg of Lamb with Raspberry-Jalapeno Sauce”

Bruce and Kelly Button restored the historic New York House last year, and it’s now Sharon Springs newest wonderful Bed & Breakfast, right downtown in the village.

Bruce & Kelly Button’s Leg of Lamb with Raspberry-Jalapeno Sauce

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for grilling
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme leaves
• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
• 2 cups mache or mixed baby greens
• 1/2 bunch mint, leaves only
• 1/4 cup sliced scallions

To make the vinaigrette:

Directions

To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.

Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.

Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

• 1/2 cup extra-1/2 cup virgin olive oil, plus more for grilling
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 1/4 cup red wine vinegar
• 4 garlic cloves, chopped
• 4 garlic cloves, chopped
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme leaves
• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
• 2 cups mixed baby greens
• 1/2 bunch mint, leaves only
• 1/4 cup sliced scallions

To make the vinaigrette:

Directions

To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.

Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.

Toss the mixed baby greens, mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

Rasberry/Jalepeno Sauce

Place 16 oz of seedless raspberry preserves in a pan and finely chop up 2 jalepeno peppers( remove seeds) into it. Reduce for about 30 minutes. You can adjust the amount of peppers to your taste. This sauce is great on many other meats also!

 

December 8th – “Timothy V. Gardocki’s You Betcha Deviled Eggs”

Timothy joined us at the Beekman 1802 Mercantile this past summer as an intern (“The Timtern.”) As happens to many who visit, Timothy now calls Sharon Springs home. Stop by to see him most any day at the shop, and become his friend on Facebook. We’d also like to extend a very special “thank you” to Timothy for organizing this entire Sharon Springs Heirloom Recipe Advent Calendar project. Sharon Springs is lucky to have your new creative spirit.

Timothy V. Gardocki’s You Betcha Deviled Eggs

Ingredients

One dozen eggs
1/4 tsp Worcestershire sauce
1/4 tsp Vinegar
1/4 tsp yellow mustard
4 tbsp of mayo
Dash of Tabasco sauce
One pinch of salt
Two pinches of black pepper
(The creator of this recipe insists that you use only the utensils advised for each step)

Directions

Bring water to slow boil and add eggs. Leave for 8 minutes. Peel eggs and cut in half. Set white halves aside. Add yolks to a metal mixing bowl. Press down yolks using a fork until grainy. Add Worcestershire sauce, vinegar, and mustard. Mix with a fork. Add mayo and continue to combine with a fork. Add Tabasco, salt, and pepper and switch to a large spoon. Mix for no fewer than 100 strokes. Spoon into a piping bag with a large decorative tip and pipe into empty egg halves.

*Add dusting’s of paprika until desired hue of orange is achieved.

 

December 9th – Austin Jetton’s “Candied Orange Peel by Grandma, but enhanced by Grandpa”

Austin Jetton is Sharon Spring’s amazing chocolatier, who created our famous Beekman 1802 Cajeta Truffles. More of his creations can be found and ordered at his website, TheAustintacious.com. Austin also happens to be a Broadway singer…which makes Sharon Springs caroling some of the best you’ll ever hear.

Austin Jetton’s “Candied Orange Peel by Grandma, but enhanced by Grandpa”

Ingredients

6 thick oranges (navel)
4 ½ cups of sugar, plus extra for rolling
1 ½ cups of water
Rum enhanced by Grandpa

Directions

Cut the top and bottom off the oranges! Slice the oranges in quarters and then remove the orange from the peel leaving the pitch. After all oranges have been quartered, cut them in strips. Put peels in cold water and bring to a boil three times. This will lessen the bitterness of the pith. After draining the peels take the 1 ½ cups of water and add the 4 ½ cups of sugar and let it simmer until your candy thermometer reads about 240. You can now add the peels and let simmer about an hour. This is where my Grandpa comes in. My Grandma would leave the room and my grandpa would come in and add rum to the peels, especially towards the end to really flavor it. My grandma would scream at him and say stop that, the kids are going to be eating those. He would just laugh and kept adding more!

Once the peels after about an hour has a translucent look, drain them, but keep the syrup, you can make ice tea or other delicious things. Get more sugar now and on a flat surface roll each peel separately in the sugar and place them on a rack and let dry for 5 hours or more. Grandma let hers dry for 3 days and they were so crispy. Oh year, while they were drying on the rack, my grandpa would sprinkle more rum on them. Yum, yum, yum!!! Best to store them in an airtight container with sugar to keep them fresh. These are good to eat just by themselves, but I now dip them in Chocolate and sometimes as an added bonus, I will add sea salt! Can we say delicious!!

December 9th – “Nancy Di Pace Pfau’s Bourbon Cranberries”

Nancy Di Pace Pfau’s ancestors were in Sharon over a half-century before William Beekman. Before it was even called “Sharon,” actually. This is clearly a region no one wants to leave. As official Town Historian, Nancy is an invaluable pillar of the community. She embraces the future just as tightly as the past, and it’s neighbors like her that keep Sharon Springs buzzing.

Nancy Di Pace Pfau’s Bourbon Cranberries

Ingredients

2 BAGS OF FRESH CRANBERRIES [10 TO 12 OUNCE SIZE]
1 ½ TO 2 CUPS SUGAR [ACCORDING TO TASTE]
1/3 CUP BOURBON

Directions

Wash and cull cranberries, lift from water, place in large bowl and add sugar [allowing any water clinging to the cranberries to remain - do not add extra water.] Mix sugar in well. Put mixture into a 3 quart flat baking dish; cover tightly and put into a pre-heated 350 degree oven. Bake about 30 minutes or until the sugar is completely dissolved. Do not over-bake. Let stand until almost room temperature. Add bourbon, gradually to taste. Store in glass containers in refrigerator.

 

December 10th – “Bonnie Schilde’s Christmas Pumpkin Cheesecake”

Bonnie and Tim are the owners of The Log House Sharon Springs go-to spot for egg sandwiches, subs, chili…just about anything you crave. Plus groceries and gas. Bonnie and Tim are among the most welcoming folks in town.

 

Bonnie Schilde’s  Christmas Pumpkin Cheesecake

Ingredients
1 3/4 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
3 eggs
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
3 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
TOPPING:
2 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract
Directions

Combine wafer crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Set aside.
In a mixing bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended. Pour into crust.
Place on a baking sheet. Bake at 350 degrees F for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Combine topping ingredients; spread over filling. Bake at 350 degrees F for 6 minutes. Cool on a wire rack for 10 minute. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

 

December 12th – “Maureen Lodes Apple Cake”

Maureen Lodes is one of the true pioneers of modern Sharon Springs. She’s lived here for many years, and during the village’s darkest days, was the first to re-open a business on the deserted Main Street in the historic village. That business, Cobbler & Co gifts, still thrives today. We thank Maureen for all she’s done for the village over the years, and as you’ll see in her video, she does it all with her own brand of Irish twinkle.

 

Maureen Lodes Apple Cake

Ingredients:
1 cup unsifted flour
1/2 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
3 Tablespoons cold butter
3 Tablespoons whole milk
1 large(or extra large) egg

1 teaspoon vanilla

Apples (or seasonal fruit of your choice)-enough sliced, peeled and washed to cover your 9-11 inch baking dish one layer deep

 

Directions:

Measure out all ingredients.  Mix sugar, baking powder and salt together in a small bowl.  Set aside.  Prepare apples.  Peel, core and slice into baking dish.  Top with a few pats of butter as well as sugar, cinnamon, ground cloves and nutmeg to taste.  Put flour into large mixing bowl.  Cut the butter into small pieces and crumble into the flour.  Add sugar mix.  Mix well (Always use a spoon, never a mixer.  A mixer heats the butter and it looses its texture)  Add egg, milk and vanilla,  Mix until combined ( it will appear thick and slightly lumpy (from the butter)).  Place spoonfuls over apples and spread to within 1″ of the edge.  As the cake cooks it finds it’s way to the edges and throughout the apples.  Bake at 350 for approximately 1 hour.  Doneness depends on type of fruit used and their respective juiciness.

I use this recipe for an 8″ deep glass pie dish.  It can be halved (I use a small egg) or doubled depending on the size of the cake.  It’s great with juicy fruits especially peaches or plums, or both!

 

December 13th – “Jim Long’s Spiced Wine Ham Glaze”

Jim Long, owner of “The Liquor Cabinet,” sold us our first bottle of champagne when we moved into the Beekman, and every bottle of wine for every dinner party since. (No small feat.)  As you might have guessed from the advent calendar entries thus far, running the village’s only liquor store is not a cushy job. Seriously, Jim stocks a wonderful array of wines, with many award-winning upstate New York varietals. Plus, he’s just an all-around great guy.

 

Jim Long’s Spiced Wine Ham Glaze

Combine 1 cup of Pineapple juice, 2/3 cup of brown sugar, 2/3 cup spiced wine, 1/4 cup maraschino cherry juice, and 2 tsp dijon mustard in a medium sauce pan. Bring to a boil. Decorate your ham with pineapple rings and maraschinos cherries. Baste ham with glaze. Bake ham as directed, basting regularly.

 

December 14th – “Michele Holliday’s Chocolate Jumbo Cookies” (also known as “Jumble” cookies.)

Today’s entry may cause quite a stir. But before we get into that, let us say how much we love Michele and all the wonderful women and men at our local NBT Bank. NBT handles all the business for the Beekman 1802 Mercantile, and we couldn’t be happier with their support, service, and spirit. This is one bank that still believes in working for its customers, not itself.

Okay. Now onto today’s recipe. This is one variation of a much revered regional staple – the “Schoharie County Chocolate Jumble Cookie.” Perhaps some generation of Michele’s family wisely decided to evolve the name to “Jumbo” remove itself from generations of infighting that would make Timothy’s Deviled Egg drama seem petty.

The Jumble Cookie itself is an evolution from a middle eastern spiced cake, which made its way to Europe where is was called by various names, including Jambal, Jemelloe, and Gemmel. In America, Martha Washington included Lemon, Almond, and Blueberry “Iumbles” in her cookbook. All of the recipes through the years are variations on a spiced sugar cookie. Where the differences lie is mainly in the shape and cooking method. Some say Jumbles are the precursor to pretzels and bagels since many recipes call for them to be rolled into ropes, twisted or knotted, and parboiled. Others recipes are more delicate…calling for the dough to be cut into thin strips and then rolled into small rounds and baked. Most modern recipes simply call for them to be rolled flat and cut into shapes. But then there’s the issue of whether or not they should be frosted.

Note: there’s no way we’re stumbling into the middle of a regional cookie fight. We’re not saying which we think is the right way to make a Schoharie County Chocolate Jumble Cookie. And we’re certainly not going to say who makes the best one. That’s up to you. Duke it out down in the comment section, but remember, it’s the holidays. Bake nicely.

Michele’s Chocolate Jumbo (or Jumble) Cookies

Ingredients:

1 cup shortening
1 cup sugar
1 cup brown sugar
3/4 cup cocoa
1 cup molasses
1 cup cold coffee
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp salt
1 tsp vanilla
2 eggs
5 cups of flour

 

Directions:

Combined first 6 ingredients together with mixer on low speed. Add eggs, baking soda, spieces, vanilla & salt. Stir together. Add flour, 1 cup at a time mixing thoroughly after each cup. Cover and chill for 1-2 hours. Roll dough on heavily floured surface and cut with desired cookie cutters.
Bake @350 for 8-16 minutes.
Makes 3 dozen

Hint: Dough will be very sticky and require a lot of flour. However, too much flour will make the cookies dry.

 

December 15th – “Garth’s Mom’s Christmas Eve Cranberry Margaritas”

If you’ve read The Bucolic Plague you know that Sharon Springs doesn’t wait for Santa to arrive every Christmas Eve…they wait for Garth Robert’s mother. Garth and Doug, owners of  The American Hotel, host a Christmas Eve party at their home each year and the highlight is always Garth’s Mom and her famous Christmas Eve Cranberry Margaritas. She’s a true treasure and joy, and we’re not just saying this because she makes sure we have a full glass at all times. She has a twinkle in her eye that makes St Nick jealous, and we look forward to her visit all year. (With the exception of the following morning.)

Garth’s Mom’s Christmas Eve Cranberry Margarita

This party concoction is made to taste by the gallon-full, so it’s difficult to give exact measurements. The ratio below is purely approximate. We suggest much experimentation. Here are the ingredients…mix away!

3 Parts Tequila (Main ingredient)
1 Part Grand Marnier
3 Parts Cranberry Juice
3 Parts Sour Mix
1 Part Fresh Lime Juice

December 16th – “Mary Ellen Wolfe’s Cranberry Cream Pie”

As if we needed yet another reason to prove that Sharon Springs is the coolest place on earth to live, we’re going to boast about our library. In these tough economic times, many municipalities are cutting back on “non-essential services” like libraries. But this past November, Sharon Springs voters actually passed an increase to our library’s budget. Why? Because it rocks. And that’s largely because of the Director of the Sharon Springs Library, Mary Ellen Wolfe (and the Executive Committee.) She works tirelessly to not only make it a first class library, but also a vital community center. The library hosts teen dances, crafting lessons, lectures, and all sorts of events that our small town otherwise wouldn’t have space to put on. Thank you for taking care of us, Mary Ellen Wolfe, and thank you for sharing such a delicious family recipe.

Mary Ellen Wolfe’s Cranberry Cream Pie

Melt: 24 marshmallows and 1/2 cup milk in the top of double boiler. Remove from heat and add 2 tbls crushed pineapple and 1 can cranberry sauce (jellied or whole berry). Fold in: 1 cup whipped cream. Pour into baked pie shell. Refrigerate 3-4 hours.

 

December 17th – Cheryl Rosen’s “Risengrod”

Cheryl Rosen has had a weekend home in Sharon Springs for many years while working during the week at a very prestigious spa in Manhattan. This past year she decided to use her talents to bring back a first class spa to the town that was made famous by them. Located right on Main Street in a beautifully restored Greek Revival structure, the Spring House Spa has a full menu of amazing treatments. We highly recommend an appointment the next time you’re in town visiting. Not that visiting Sharon Springs is that stressful, but really…how much better could Sharons Springs get? The whole town is about shopping, eating, and now…massages! (But book early before your visit. Appointments are in high demand.)

Today Cheryl shares her family’s tradition of serving Risengrod before the Christmas meal. We love traditions like these…not only are they delicious recipes, but there’s a wonderful history attached to the dish too.  (And don’t forget to hide the almond.)

Chery Rosen’s Risengrod

1 1/2 cups water
1 tablespoon butter
1/2 teaspoon salt
1 cup short-grained glutinous rice (I like to use Jasmine because of its added sweetness, pearl rice also works well)
4 1/2 cups milk
cinnamon-sugar and butter

Rinse rice well and drain. In a heavy-bottomed saucepan, bring 1 1/2 cups water, butter, and salt to a rapid boil over high heat. Pour in rice, stirring constantly to prevent sticking. Reduce heat to low, stirring rice until boiling is reduced to a simmer. Cover pot and simmer for 10 to 15 minutes, until rice has absorbed most of the water.
Add milk to rice, stirring to incorporate. Bring mixture to a boil, stirring constantly, then immediately reduce heat to low. Once boiling has reduced to a simmer, cover pot and allow to cook, without stirring, for 45 minutes. Serve with cinnamon-sugar and butter to taste (Christmas Eve Reminder: Don’t forget to stir a single blanched almond into the rice porridge before serving)

 

December 18th – Pastor Pacia Vamvas’ Prune (or Spice) Cake

Like most small towns, Sharon Springs has several strong church congregations who work together to keep this community healthy, wise, charitable, and good. All of the Town of Sharon churches come together to welcome out-of-town visitors at every Sharon Springs Festival. We know that Sharon Springs is successful in large part because of our diversity and how seamlessly we work together. And diversity of faiths is a very important part of that.

Just down the road from Beekman Farm is the Sharon Reformed Church. The Beekman and the church have a long history together. William Beekman attended the church, and also installed pews for his slaves to worship as well. This made the church one of the few churches in the region that had a mixed congregation at the time.

Today both the Sharon and nearby Lawyersville Reformed Churches are led by Rev. Pacia F Vamvas. “Pastor Pacia” is our favorite kind of person. We walk away from every conversation with her having learned something new, and the story she shares in today’s Advent Calendar entry enlightens us to some interesting history.

We would like to ask that if you are considering your charitable year end giving, please remember the stained glass preservation project at the Sharon Reformed Church. Saving the historic and beautiful windows is an ongoing project that entails more resources than a small rural congregation can afford. Sharon Springs loses important pieces of history every year, and we desperately don’t want these historic windows to be the next. Tax deductible donations can be sent to:

The Sharon Reformed Church – 6858 State Rte 10 | PO Box 92 | Sharon Springs, New York 13459

Or call 518-234-2387 for more details, and/or directions for a visit to view them. We thank you, and William Beekman thanks you.

 

Pastor Pacia Vamvas’ Prune (or Spice) Cake

1 cup buttermilk
1 tsp baking soda
1 cup sugar
1 cup vegetable oil
3 eggs
1 cup of cooked prune (15 or so)
2 cups flour
1 tsp salt
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp cinnamon
1 cup of chopped nuts (optional)

Mix baking soda into 1 cup of buttermilk and let sit. Cream the sugar and the oil. Add eggs. Mix. Add prunes, one at a time, mixing well. Add buttermilk. Combine the dry ingredients and mix slowly. Add nuts, if desired. Bake in well-greased standard loaf pan at 350 degrees for 50 to 60 minutes. Cake is done when you can insert a toothpick and it comes out cleanly.

 

December 19th – “PolkaSpot & Zsa Zsa’s Rubies & Pearls”

Folks who know PolkaSpot know what a skilled thespian she can be. (“I’m dead.” “Now I’m not.” “Now I’m dead again…”) Today, she takes a trip down Hollywood memory lane and shares a Christmas recipe and story from back in her heyday.

(People also know that PolkaSpot stretches the truth sometimes. Which is why you’ll also find her recipe in Jane Brody’s Good Food Gourmet. We’re sure it’s a coincidence.)

 

PolkaSpot & Zsa Zsa’s Rubies & Pearls

1 package (16 oz) frozen pearl onions, thawed and drained
2 Tbl butter
1/4 cup sugar
salt and pepper
1 cup frozen cranberries
1/2 cup chicken broth

Preheat oven to 400F. In a large skillet, melt the butter, and add the drained, thawed cranberries. Cook until the onions are lightly browned, shaking the skillet often. Add the sugar, salt and pepper and stir well to dissolve the sugar. Stir in the cranberries and the chicken broth. Cook another two minutes. Put in a glass baking dish and bake uncovered for about 30 minutes.
Makes 6 small servings
Can be prepared up to 8 hours in advance

 

December 20th – “Sandra Manko’s Cow Cookies”

If you haven’t fallen in love with Sharon Springs by now, you’re a grinch. If you have…you largely have Sandra Manko to thank for it. Sandra has been the Town of Sharon Supervisor since 2009, which means that she not only heads the Town Board, but also sits on the Board of Supervisors for Schoharie County. Sandra was the first female Town Supervisor for Sharon…but the second Town of Sharon Supervisor in her family. (Her grandfather was also Town Supervisor in 1952.)  Sandra is a good friend to everyone in Sharon Springs, having been active in the Historical Society, the Library and the Chamber of Commerce. She’s also written several books about the history Sharon Springs. (We keep copies in all of the guest bedrooms at the Beekman.)  Today, she honors the region’s agricultural roots with her famous “Cow Cookies.”

 

“Manko’s Cow Cookies”

The Cow:
1 cup butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour
1  1/2 tsp baking powder

Cream butter and sugar. Add eggs and vailla. Sift flour and baking powder into mix and refrigerate overnight. Roll out dough to 1/4″ thick. Cut with a cow-shaped cookie cutter. Bake at 375 on an ungreased cookie sheet for 10-12 minutes. *Dough should go into over cold and rolled out to appropriate thickness or will will turn into hippos

The Hide of Your Holstein:
2 cups powdered sugar
2 tbs milk
1 egg white
1/2 tsp black food paste

Mix sugar, milk, and egg. Apply light coating to your cow. With remaining frosting, add black food paste and decorate over white layer of frosting. Put a ribbon of green frosting around the neck and add a cinnamon candy. Mooooooorry Christmas!

 

December 21th – Margi Neary’s Cranberry Relish

“My Sisters’ Place Cafe” was one of the first places we had breakfast after moving to Sharon Springs. It’s a local favorite that uses local ingredients. Margi is particularly famous for her jams and jellies, making both traditional favorites and new twists – like Butternut Squash Marmalade. The cafe has a beautiful tea house on the grounds which can be reserved for special events, or Margi can bring her talents to you with her delicious catering. Be sure to make the cafe one of your refreshment stops on your next trip to Sharon Springs.

Margi Neary’s Cranberry Relish

1 bag whole cranberries
1 cup sugar
1 large navel orange
1 small can crushed pineapple (in its own juice)
½ cup chopped walnuts

Cook cranberries and sugar according to package directions. As they are cooking add the zest of the orange into cranberries. Let cranberry mixture cool. Add flesh of orange which has been diced into 1-inch pieces. Add walnuts & pineapple.

Refrigerate until served (this can be done several days ahead.)
SHARON SPRINGS NOTE: To kick up, add a few tablespoons of dark spiced rum.

 

December 22nd – Yvonne’s Mom’s Scottish Tablet

Yvonne Gardner visited Sharon Springs from California about a year and a half ago after watching Beekman Boys. Like many folks, she fell in love with our great village and the people who live here. She’s also the kind of person who spotted our greatest natural resource: potential. So she purchased one of Sharon Springs most historic properties, Clausen Farm – now Clausen Ridge. Several major repairs have already been undertaken, thereby saving this important piece of history from ruin. This will only be Yvonne’s second Christmas in Sharon Springs, but she’s already a part of our big family. (Sort of like the crazy aunt who brings you the best presents.)

“Yvonne’s Mom’s Scottish Tablet”

Scottish Tablet
Yields about 100 pieces (A little over 3lbs)
2lbs granulated sugar
1/2 cup unsalted butter (melted)
1/2 cup whole milk
1/2 cup heavy cream
1 can sweetened condensed milk

Tools:
One VERY large heavy bottom pot. I prefer to use my large non-stick 8qt stock pot for this recipe. The initial mixture may not look like much but it will easily double in volume, so plan accordingly. You will also need a long handled wooden spoon and a candy thermometer. Also have a pastry brush and cup of water handy so you can wash down the sides of the pan.

Cooking:
To begin, combine the sugar, butter, heavy cream and milk over medium low heat. Stir constantly with a wooden spoon, remove any sugar crystals or splatters from the sides of your pan with the damp pastry brush (do this throughout the entire process) and slowly bring to a boil. This will take a while (10 minutes) and you will be tempted to turn up the heat, but don’t. Rushing candy making is a surefire way to get bad results. Once the mixture is boiling and the sugar has completely dissolved, bring the mixture back to medium-low heat. The mixture will begin to increase in volume and turn a blond color. You can stop stirring now. Take your wooden spoon over to the sink and run it under some cold water to cool. Wash the spoon as it will probably be gritty from the first stage of this recipe. Set the spoon aside. Use it occasionally to stir the mixture gently to make sure it is caramelizing evenly and to scrape any build up around the edge of the pot. The mixture will slowly get darker and darker. Over medium-low heat this will take a while, so plan for this step to take a minimum of 20 minutes. Once it hits 240°F it is done. Remove the pot from the heat.

Now beat the mixture to encourage proper crystallization. Grab your wooden spoon and mix vigorously for at least 10 minutes. This is going to make your arm very, very sore… but if you’re eating this tablet you’re going to need the burn because you’re dealing with about 9000 calories (really) in this pot. The mixture is going to start smooth and creamy, like a thin caramel sauce. After mixing it for about 5 minutes you’ll notice that it is thicker and the glossy shine has a bit of a texture to it (this is the small crystallization you’re looking for). Continue to mix until the mixture has thickened and cooled slightly but is still pourable.

Grease a 11″x8″ pan with a little butter or non-stick spray. Pour the mixture into your prepared pan. Smooth the surface and remove any air bubbles by tapping the pan on the counter top a few times. Allow to cool for several hours before cutting (or scoring so you can break it later).

 December 23nd – “Megan Holken’s Mom’s Shuggie Butters and Adie & the Twins’ Dad’s Eggnog”

Today’s a two-for-one day on the Advent Calendar. Adie & the Twins are a musical group who play at Sharon Springs Festival. They rehearse at the Old School Cafe in Cherry Valley, which is an amazing non-profit arts group that is transforming an old school building into a beautiful arts space. Megan Holken is the Beekman 1802 COO. She’s pretty much responsible for anything that has the Beekman 1802 name on it.  Megan and Adie & the Twins surprised us last month with a very special original song, that you’ll be hearing more about next month. Don’t want to give too much away, but you get a taste of it in today’s video…

Megan Holken’s Mom’s Shuggie Butters

(We love the innocence of this recipe. Couldn’t you just see how much you’d love this as a kid?)

Slice of Wonder Bread
Room Temperature Butter
Sugar
Spread the butter on the bread and put butter side down onto a plate of
sugar! Yum

Adie & the Twins’ Dad’s Eggnog

Ingredients (24 servings)
1 doz fresh eggs
1 ½ cups sugar
3 cups Dark Rum*
4 ½ cups whole milk
3 cups Bourbon*
3 cups heavy/whipping cream
Freshly ground nutmeg

Instructions
Separate the eggs into whites and yolks.
Beat egg yolks with ½ of the sugar until light and lemon-colored.  Set aside.
Beat egg whites until soft peaks in large pot, mix in remaining sugar
Gently fold yolks into whites
Gently fold in rum, then milk, then whiskey, then ½ of the cream
Whip remaining cream, and gently fold into the mixture**
Ladle into cups and sprinkle nutmeg on top.

* For non-alcoholic eggnog, substitute 6 cups of whole milk and 1 ½ teaspoons vanilla for the rum and bourbon
** If traveling, hold whipped cream aside and fold in just before serving.

 

December 24th  – Farmer John Hall’s “Grandma Herklotz’s Stone Jar Nut Cookies”

Farmer John doesn’t really need any introduction…he’s already the most famous person on the farm. (Don’t tell PolkaSpot.) This time of year we like to make excuses to drop by John’s house because he always has something baking in the oven. Today he shares one of his prized recipes…one that was handed down through his grandmother and mother. Simple and delicious. Perfect to whip up on a cold winter afternoon. Which we have plenty of here at Beekman Farm.

 

 

Farmer John Hall’s “Grandma Herklotz’s Stone Jar Nut Cookies”

Ingredients

1 cup butter
1 tsp salt
1 tsp vanilla
1 tsp nutmeg
2 cups brown sugar
2 eggs
3 cups flour
1 tsp baking soda
1/4 cup milk
1 cup chopped walnuts

Preheat oven to 350 degrees. Combine first six ingredients. Add flour and baking soda. Add milk. Fold in nuts. Drop by the spoonful on an ungreased baking sheet. Bake 10 minutes or until edges are light brown.

 

December 25th  – Brent & Josh’s “Leftover Fruitcake Tip”

Merry Christmas Morning, everyone! Thank you for watching the Sharon Springs Heirloom Recipe Advent Calendar with us each day this December. We really enjoyed making it, and learning more about our neighbors’ traditions, near and far. In this world of “On Demand,” it’s nice to have something new to look forward to each new day…to have to wait a little bit. Which is, pretty much, the definition of advent. We hope that some of you might try to do something similar in your community next year…we’d love to follow along with your neighbors.

Since it’s Christmas Day, and you probably already have your meal planned, we thought we’d share a Christmas leftover tip with you. After our first Christmas at the Beekman, we still had some uneaten fruitcake someone had sent us. Since we didn’t have space in the freezer, we were looking for a way to use it up and decided to stuff a pork roast with it. We adapted the idea in our cookbook to use gingerbread instead, but we thought we’d share the original blog entry again, which uses fruitcake.

Thank you for all you’ve done for us and Sharon Springs this year. You are, without a doubt, the best present the Beekman ever got.

 

Need a Beekman Calendar to get you through the rest of the year?  Click here to see our whimsical 2012 Barnyard Royalty calendar.