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Like always, you, my occasional readers, have amazed me yet again with your well attuned insight into this age of dizzying technological growth. I am very impressed by the feedback I received from my singularity entry, and expect deeper views into this obscure subject in the weeks and months to come.
Now that the long holiday approaches, I want to send everyone on their way with my best wishes for a safe and plentiful weekend! I've observed that many in the San Francisco Bay Area are just staying put, with a smaller number of us jetting around the country trying to find themselves and what Christmas really means. It means little to me, since I'm not religious, but the imprint of all the jolly festivities I carry with me forever, so I still love showing up at a few parties, playing dorky Weinachtslieder on the piano, and adding a different cultural twist every year. Check out my schedule for the holiday.
I will be baking some of my favorite delights, not the least of which are decadent pastries called Hungarian Nuthorns! Find the recipe below, and will get all tingly if at least one of you bloggers attempts this recipe too. They are difficult and very time-consuming to produce, so if you do, let me know your success story. If they turn your kitchen into a complete smoldering disaster, let me know anyways!
Daniel's Holiday Itenerary
Friday eve: Tony's Christmas Dinner Party at Côté Sud in San Francisco
Saturday eve: Ben & Bob's House Party in San Francisco
Sunday afternoon: Christmas Eve Dinner at Karen's in Alameda
Sunday night: Gregorian Chant Concert in Oakland!
Monday: An All-day Slightly Eastern European Christmas Dinner at John and Mitsuo's in Walnut Creek
And of course, the recipe for the timeless pastries from Hungary:
Hungarian NuthornsSourdough:1/2 pt. sour cream 1 c. butter 2 c. flour 1/4 tsp. salt Confectioners sugar Nut Füllung:1 c. finely ground walnuts 1 c. finely ground pecans 3/4 c. sugar 1/4 c. light cream or milk With pastry blender, combine flour, butter, sour cream and salt. Dough will be sticky. Wrap in wax paper and chill overnight. Using 1/3 dough at a time, roll out on lightly floured board to pie crust thickness. Cut into squares and place spoonful of filling in center and roll into curved horns. Moisten ends with water and "seal". Bake on waxed paper lined cookie sheet in preheated 350 degree oven until lightly browned at 15 minutes - WATCH CAREFULLY!! Cool. Roll in powdered sugar when cooled. |
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