German Christmas Bread & Pavlova

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Jill, ever the gracious hostess, was serving drinks at one of her dinner
parties over the holidays. A friend of hers brought his brother who had
just been ordained a priest. She offered the friend a drink from the
tray and said, "I'm sorry Father, I'll go right back to the kitchen and
bring you a Coke."

The Priest smiled and said "No need to. I may have alcohol. Priests
abstain from sex, not the grape."

"Oh!" said Jill blushing, "I knew it was one or the other that I wasn't
supposed to offer you."

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             TODAY'S RECIPE
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This traditional Christmas bread from Germany is the ancestor of the
fruitcake that is so popular in the United States during the holiday season.

German Christmas Bread (Christstollen)

2 cups (500 ml) milk, scalded and cooled
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
11 cups (2.75 L) flour (may require more)
2 packages active dry yeast, or 2 cakes compressed yeast, dissolved in
1/4 cup (60 ml) warm water
1 lb (450 mg) butter
1 1/2 cups (375 ml) sugar
6 eggs, beaten
1/3 cup (80 ml) rum or brandy (may substitute water)
1 lb (450 g) golden raisins (sultanas)
1 lb (450 g) assorted candied fruits and peels
1 lb (450 g) chopped walnuts or slivered almonds
1/2 tsp (2 ml) mace
1/2 tsp (2 ml) nutmeg
Grated rind of 1 lemon
1/4 cup (60 ml) melted butter for brushing loaves
1/3 cup (80 ml) rum or brandy for brushing loaves (optional)
1/4 cup (60 ml) powdered sugar for dusting loaves

In a medium-sized saucepan combine the milk, 1 teaspoon (5 ml) sugar, 1
cup (250 ml) flour, and the yeast. Stir to combine, cover, and let
stand until bubbly. Cream 1 pound (450 g) butter and 1 1/2 cups (375
ml) sugar until fluffy. Stir in 5 cups (1.25 L) flour and the yeast
mixture. Blend 1 cup (250 ml) flour with the fruits and nuts. Add the
flour and fruit mixture, the spices, the lemon peel, and the remaining
flour, mixing well to form a firm dough. Turn the dough onto a floured
surface and knead thoroughly. Place in a large greased bowl, cover with
a dish towel, and allow to rise until it has doubled in volume. Punch
the dough down and turn onto a floured surface. Divide the dough into 3
or 4 sections and shape each section into a thick oval shape. Fold one
of the ends of the dough about 3/4 of the way over the other and gently
press the edges together. Place on greased cookie sheets and allow the
loaves to rise until doubled in size. Brush the loaves with melted
butter and bake in a preheated 350F (180C) oven for 1 hour to 1 hour 20
minutes, depending on the size of the loaves, until golden brown. If
the loaves brown too fast, cover with aluminum foil. When loaves are
done, brush with melted butter and spoon a little rum or brandy
(optional) over the loaves and allow it to soak in. Sprinkle liberally
with powdered sugar. Allow the bread to mellow for 2 or 3 days before
cutting. Slice thinly and serve with whipped butter. Keep tightly
wrapped.
Makes 3 or 4 loaves.

This dish is the center of a rivalry between Australians and New
Zealanders, both of whom claim to have originated it. They do agree
that it was named after the famous Russian ballerina Anna Pavlova during
a visit to both of those countries in the late 1920s.

*Pavlova*

4 egg whites at room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) white vinegar
1 tsp (5 ml) vanilla extract
1 cup (250 ml) heavy cream, whipped
Sliced fruit (kiwis, strawberries, bananas) for garnish

Beat the egg whites, sugar, vinegar, and vanilla together until very
stiff, about 12 to 15 minutes. Place the mixture on a baking sheet
lined with lightly oiled wax paper or aluminum foil, forming it into a
slight mound. Bake in a preheated 300F (150C) oven for 40 minutes. Cool
on a wire rack and place the meringue on a serving platter. Immediately
before serving spread with the whipped cream and decorate with sliced
fruit. Note: Individual servings may be made by making individual
meringues.
Serves 6 to 8.
Received on Fri Dec 26 11:07:57 2008