1(+) teaspoon vanilla (or almond extract, or mix 😉 )
2 1/4 all-purpose or whole wheat flour
3/4 cup finely chopped nuts (walnuts)
1/4-1/2 teaspoon salt
Powdered sugar
Steps
Pre-heat oven to 400º F.
Mix butter, 1/2 cup powdered sugar and vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. How firm you make them changes the consistency… pack them very firm for Russian Teacakes (baked= very round and firm), my understanding is that the less packed are Mexican / Wedding Tea Cakes (baked= loosely round and softer)…
Place about 1 inch apart using ungreased cookie sheet, parchment, or silpat.
Bake 10 – 12 minutes, until set but not brown.
Remove from cookie sheet, and allow to cool slightly.
Roll cookies, while still warm, in powdered sugar.
Set aside to finish cooling.
I roll them in powdered sugar one more time…
Suggestions
You can freeze them, to store, up to 6 weeks.
You can use *other* nuts: walnuts, almonds, hazelnuts, pistachios, pecans…COVER them in chocolate! (any type) and roll in more chopped nuts!
Explore the Wonder of the Season! – – (*see Side Note at bottom of page)
Winter has held a deep significance for humans for, well, at least as long as we have been human. It is a time when the dark of the year is at it’s greatest, we know we have the challenge of the depths of winter ahead, and we tend to have more time for introspection (especially at the higher latitudes… you know… the further from the equator you get, the places that have greater seasonal/temperature variations).
We watch the world around us and use symbolism to help us describe things of great significance to us…
This post is an exploration of those changes that we see as we pass through the darkest time of the year and face the challenges of winter (especially historically, because human culture and biology are an expression of our accumulated history)… the plan is to edit this post each day for the 12 days before Yule / Christmas (Dec 13-24), and then to follow that with a post on the 12 days after (which are the traditional “12 days of Christmas”).
This is the holiday season… so please be especially patient if we are late editing/posting… I promise, there is a cookie in your future for you if you do (if you remind me, ’cause lately i need the reminder ) .
< We’ll mark the topics covered within the “Twelve Days *Before* (Winter 2017)” blog post/s that we *explore more* from our “Explore the Wonder of the Season, 2017″ Winter Holiday Card with a nice bright apple! Why an apple?
Watch for our updates later within this post to explore that Quest_ion!
find it in the night sky so you can see it too.
… and, bonus points, it is there every year waiting for you like an early holiday gift, in early through mid December!
The Geminid meteor shower was first identified in 1862, and is believed to be intensifying every year.
Meteor showers have deep meaning for humans… some even taking them as a sign, as famously happened during the massive (and I use that word carefully ) 1833 Leonid meteor shower .
The 1833 Leonid meteor shower, which is credited for giving birth to meteor science, had rates of tens of thousands of meteors per hour (20 to 30 per second!), caused awe, wonder, and (yes, among some) panic:
“Upwards of 100 lay prostrate on the ground…with their hands raised, imploring God to save the world and them. The scene was truly awful; for never did rain fall much thicker than the meteors fell towards the Earth; east, west, north and south, it was the same.”
…from this report from South Carolina… Chambers, A Handbook of Descriptive and Practical Astronomy, Volume 1, 1889.
I know this may seem crazy now… to think that people panicked because there was a meteor shower, but these people did not understand what was happening… and it was a *really* intense meteor shower!
Science has helped people to understand how to predict meteor showers, what danger they realistically present, what causes them, and to explore what they are made of…
Tonight’s show will be great, and while it won’t be the *greatest ever*, it will be really impressive… a great show… likely the best of the year… and, while hopefully it won’t cause you to panic, it could change your life (if you let it ; ) .
…in search of a pear tree?!?
2} Christmas Bird Count BEGINS! (Dec. 14)
…and without the mess of dealing with all 184 birds from “The 12 Days of Christmas”!
YOU can participate in meaningful citizen science, even from your own backyard!
The Annual Christmas Bird Count, hosted by Audubon Society, begins Dec. 14, 2017, and goes through Jan. 5, 2018.
You can participate alone, get the whole family and friends involved, or join a group. It’s easy to participate! Go learn more about it *here* and use/ click on *this* map to find the local group you report to online to report the birds you see!
The Audubon annual Christmas Bird Count (CBC) started in 1900 when Frank M. Chapman, an early officer of the recently formed Audubon Society, proposed that Audubon create a *new* holiday tradition, an annual bird census! Participants would *count* birds instead of hunting them, promoting conservation of dwindling bird populations, and also creating a tool for ornithology (the scientific study of birds!). Twenty-five bird counts were held that first day (Christmas Day, 1900), ranging from Ontario, Canada, to Pacific Grove, CA, USA. A total of 90 species were counted… Annual Summaries can be found here and from there full bibliographies (with links to Bird Count results) can be found *here*.
Information on help identifying birds visually and through calls can be found *here* at the Audubon web site!
(Cornell Birds is always a great source too!)
3} The Mistletoe Kiss (Dec. 15)
…as promised on our holiday card here is where we tell more of the story (or as much as we can without re-translating several conflicting versions of The Edda)
Mistletoe
Kissing under the mistletoe stems primarily from Norse mythology….
the story goes like this … When Baldur (also called “The Shining One”, Odin and Frigg’s son), the most beloved of the gods ( so joyful, courageous, and generous that he gave off light/ illumination) began dreaming of his death, his mother Frigg (in some referred to as Frija), the goddess of love, went to the plants and animals to obtain oaths not to harm him.
The other gods, finding this whole situation ridiculous, that the invincible and loved Baldur could be harmed by anything, took to throwing things at him (axes, blades, etc.). But Frigg had overlooked the apparently harmless mistletoe.
When Loki, the god of mischief and envious of Baldur, learned this, he made a dart (in some stories an arrow or spear) from mistletoe and then teased the blind god Hodr about not joining in the fun of chucking things at Baldur… Hodr threw the dart at Baldur and he fell, dead.
At this point, again, versions vary… some say Baldur died and was resurrected again after 3 days, some say he died, not to return until after Ragnorak…… but we aren’t worried about that part of the story today, today we’re watching the mistletoe…
Frigg and/or Mistletoe wept for Baldur, and the tears became mistletoe’s white berries, from there versions vary again… but the result was that Frigg blessed the mistletoe, decreed it a symbol of enduring love and friendship, and promised a kiss to all who passed beneath it.
So… we share a kiss beneath the mistletoe to show our goodwill…
Mistletoe (Santalaceae)
*symbol of vitality, fecundity, & goodwill*
Mistletoe can be found in many parts of the world and symbolizes everlasting life. It has also been used medicinally in traditional cultures, and was called “all heal” by the ancient Celts.
Today it’s medicinal properties are being studied by science…
Nutty Mushroom Cookies! (image linked to recipe page)
you can coat practically *anything* in chocolate!
…*and*, bonus, scientific research is showing that dark chocolate has health benefits!
*Protection from Disease-Causing Free Radicals.
*Antioxidant-Rich Super-food.
*Better Cognitive Function.
*Improved Heart Health.
*Good for Overall Cholesterol Profile.
*Blood Pressure and Blood Sugar Aid.
*Potential Cancer Prevention.
In honor of this delectable day we’re posting several recipes that we love to make during the winter holidays that, yes, are coated in chocolate!
*Side Note:
…btw … if you received a holiday card directly from us, you know that glitter on the card?
Biodegradable glitter (for craft, food, and make-up) is now a *thing*!
Regular (non-biodegradable) glitter, micro-beads, and mylar have become *huge* environmental problems… they look like bits of food to many critters and can 1) directly kill them, 2) cause illness that can even impact offspring, and 3) can carry toxins to *us* (let’s say a fish eats that toxic glitter, processes it, and then *we* eat that fish…) …
…so, yeah, QuestX suggests using biodegradable products!
Humans have been brewing & fermenting for thousands of years; likely accidentally at first by hunter-gatherers, but then … for various reasons … we found we liked it…
Women were the primary brewers and fermenters in most cultures until the 17 & 18 c. (Print and Color, QuestX ColorME Card).
The earliest evidence (so far) of premeditated fermenting was ~7000 BCE, in northern China by Yi Di, using rice, honey, hawthorn fruit, and /or grape; by 5400 BCE grape wine and barley beer were beginning to be concocted in Sumeria… and the Egyptians were brewing beer by 3400 BCE.
FYI … Ninkasi Beer is named for the ancient Sumerian guardian-goddess of beer (i know… ancient and Sumerian… seems a bit repetitive, eh? )
Stay tuned for more fun brewing factoids!
Brewing/fermenting was also used to preserve and sanitize foods and fluids.
Throughout most of history, females (from goddesses to mortal women) were primary in the arts & sciences of brewing and fermenting.
Women were the primary brewers across all continents until brewing was viewed as profitable (~17-18c.), when they were barred in most areas from brewing commercially.
Interestingly much of the symbolism surrounding witches, which came from European traditions, match many items from European brewing and fermenting traditions, including: brooms (sign posts and sweeps), cauldrons (for brewing), cats (to protect grains), and possibly even the tall hats (to be seen in a crowd when selling brew).
Join us for more as we explore the science and history of brewing and fermenting at QuestX.
In the mean time, here are some fairly basic (& good!) recipes to try for brewing and fermenting:
Basic Ale Recipe: 5 gals of water, 5-7 lbs of Hopped Pale Malt Extract syrup, 1 pkt of dry Ale yeast, 3/4 c corn sugar
Basic Steps for Brewing Ale
Boil 2 ½ gallons of water
Meanwhile, put yeast in 1 cup warm water and let it stand 10 minutes before adding 1 tsp sugar
Let the mixture stand until it foams – about 30 min
Carboy (fermenter bottle)
Dissolve the malt syrup in the boiling water
Boil the water for 1 hour, stirring frequently
Rapidly cool the wort by placing the pot of water in a sink or larger pot full of ice water
Pour the wort into the fermenter (bottle)
Add the yeast to the wort and mix thoroughly
Attach airlock to the fermenter
Place the container in a cool place for 2-3 weeks
Boil ¾ cup sugar in some water and let it cool
Pour the solution into the fermenter and mix gently
Siphon beer into sanitized bottles using clean siphon
Cap each bottle tightly
Age the bottled beer at room temp about 2 months
Apple Cider Recipe
These instructions are scaled for 5 gallons of cider. Since we rarely make 5 gallons at a time (usually it’s tens of gallons), I can guarantee that the recipe can easily be scaled as needed.
Ingredients
Apple juice
Freshly pressed is best!
If you don’t have access to freshly pressed apples, you can use juice purchased at any grocery store. Just make sure that it’s free from any preservatives, as any preservative residue may kill the yeast used to make the cider. Organic apple juice is usually the safest bet.
Campden tablets* – these are only needed if you’re using fresh pressed apple juice
Yeast** – Although there are special apple cider yeasts, almost any wine yeast will do. We prefer Montrachet Champagne yeast.
Honey or sugar – the sweet stuff is only needed for making sparkling cider.
Equipment
5 gallon food safe bucket
5 gallon glass carboy
Airlock stopper
Siphon
Bottles – we prefer flip top bottles for convenience
Procedure
Pre steps for fresh pressed cider
Rinse apples before pressing them
Press enough apples for at least 5 gallons of juice
Clean the 5 gallon bucket and put the juice in it
Crush 5 Campden tablets and add them to the bucket
Leave the juice with the Campden tablets sit for 24-48 hours
Dissolve 1 packet of yeast in luke warm water
Thoroughly mix the dissolved yeast and the apple juice in the 5 gallon bucket (food safe bucket, of course!)
Leave the mixture sit for 3-4 days, lightly covered (NOT tightly sealed) –this is the aerobic metabolism stage where the yeast needs access to oxygen to go forth and multiply
Sanitize the siphon and the carboy
Siphon the apple juice into the carboy
Attach the airlock – this begins the anaerobic metabolism stage. When the yeast consumes the available oxygen, they begin to produce carbon dioxide and alcohol. The carbon dioxide is released through the air lock, the alcohol (in liquid form) remains for later consumption.
Let the carboy sit and ferment for 3-4 weeks, when the bubbling from the airlock almost stops.
Siphon the cider into airtight bottles
If you want sparkling cider, add ½ cup honey dissolved in water to the carboy and mix gently before bottling. The remaining yeast will process the new sugars, producing carbon dioxide. Since the carbon dioxide can’t escape the sealed bottle, it remains dissolved in the cider to be released when you open the bottle.
Store the bottles in a cool place for at least three more weeks. This “finishes” the cider and allows the flavors to fully develop. In fact, if you try the cider before the finishing step you probably won’t like it.
* Campden tablets => freshly pressed apples have naturally occurring yeasts all over them. In fact, these yeasts led to the first fermentation products (i.e., ciders) before we started controlling which yeast to use in order to produce specific flavors. Campden tablets are commonly used in wine and cider making to kill the naturally occurring yeasts so that we can choose which yeast to use. It works quickly, and off-gases in about 24 hours, so it doesn’t affect the flavor of the final product.
** Yeast – many strains of yeast are available, all with different alcohol tolerance and flavor profiles. Unlike commercial cider, which is frequently back-sweetened, most cider is very dry. The Montrachet yeast we use produces a clean, dry cider with moderate alcohol content. You can try different yeasts to see which flavor profile you prefer.
Links to more info, recipes, and tips, on brewing and fermenting:
Recipes on this page currently include: Basic Ale and Cider.
Coming soon to this page: Cyser and Mead!
Basic Ale Recipe: 5 gals of water, 5-7 lbs of Hopped Pale Malt Extract syrup, 1 pkt of dry Ale yeast, 3/4 c corn sugar
Basic Steps for Brewing Ale
Boil 2 ½ gallons of water
Meanwhile, put yeast in 1 cup warm water and let it stand 10 minutes before adding 1 tsp sugar
Let the mixture stand until it foams – about 30 min
Carboy (fermenter bottle)
Dissolve the malt syrup in the boiling water
Boil the water for 1 hour, stirring frequently
Rapidly cool the wort by placing the pot of water in a sink or larger pot full of ice water
Pour the wort into the fermenter (bottle)
Add the yeast to the wort and mix thoroughly
Attach airlock to the fermenter
Place the container in a cool place for 2-3 weeks
Boil ¾ cup sugar in some water and let it cool
Pour the solution into the fermenter and mix gently
Siphon beer into sanitized bottles using clean siphon
Cap each bottle tightly
Age the bottled beer at room temp about 2 months
Apple Cider Recipe
These instructions are scaled for 5 gallons of cider. Since we rarely make 5 gallons at a time (usually it’s tens of gallons), I can guarantee that the recipe can easily be scaled as needed.
Ingredients
Apple juice
Freshly pressed is best!
If you don’t have access to freshly pressed apples, you can use juice purchased at any grocery store. Just make sure that it’s free from any preservatives, as any preservative residue may kill the yeast used to make the cider. Organic apple juice is usually the safest bet.
Campden tablets* – these are only needed if you’re using fresh pressed apple juice
Yeast** – Although there are special apple cider yeasts, almost any wine yeast will do. We prefer Montrachet Champagne yeast.
Honey or sugar – the sweet stuff is only needed for making sparkling cider.
Equipment
5 gallon food safe bucket
5 gallon glass carboy
Airlock stopper
Siphon
Bottles – we prefer flip top bottles for convenience
Procedure
Pre steps for fresh pressed cider
Rinse apples before pressing them
Press enough apples for at least 5 gallons of juice
Clean the 5 gallon bucket and put the juice in it
Crush 5 Campden tablets and add them to the bucket
Leave the juice with the Campden tablets sit for 24-48 hours
Dissolve 1 packet of yeast in luke warm water
Thoroughly mix the dissolved yeast and the apple juice in the 5 gallon bucket (food safe bucket, of course!)
Leave the mixture sit for 3-4 days, lightly covered (NOT tightly sealed) –this is the aerobic metabolism stage where the yeast needs access to oxygen to go forth and multiply
Sanitize the siphon and the carboy
Siphon the apple juice into the carboy
Attach the airlock – this begins the anaerobic metabolism stage. When the yeast consumes the available oxygen, they begin to produce carbon dioxide and alcohol. The carbon dioxide is released through the air lock, the alcohol (in liquid form) remains for later consumption.
Let the carboy sit and ferment for 3-4 weeks, when the bubbling from the airlock almost stops.
Siphon the cider into airtight bottles
If you want sparkling cider, add ½ cup honey dissolved in water to the carboy and mix gently before bottling. The remaining yeast will process the new sugars, producing carbon dioxide. Since the carbon dioxide can’t escape the sealed bottle, it remains dissolved in the cider to be released when you open the bottle.
Store the bottles in a cool place for at least three more weeks. This “finishes” the cider and allows the flavors to fully develop. In fact, if you try the cider before the finishing step you probably won’t like it.
* Campden tablets => freshly pressed apples have naturally occurring yeasts all over them. In fact, these yeasts led to the first fermentation products (i.e., ciders) before we started controlling which yeast to use in order to produce specific flavors. Campden tablets are commonly used in wine and cider making to kill the naturally occurring yeasts so that we can choose which yeast to use. It works quickly, and off-gases in about 24 hours, so it doesn’t affect the flavor of the final product.
** Yeast – many strains of yeast are available, all with different alcohol tolerance and flavor profiles. Unlike commercial cider, which is frequently back-sweetened, most cider is very dry. The Montrachet yeast we use produces a clean, dry cider with moderate alcohol content. You can try different yeasts to see which flavor profile you prefer.
So … pizza skulls have been floating around lately… and QuestXhad to put them to the test (strictly in the name of science, of course ).
……Wilton Dimension 3d mini-skull mold
We started with our standard pizza dough (recipe), cut the entire dough in to 2 pieces and rolled them out (one at a time) rectangular-ish on a lightly floured surface. Cut each piece in to 4 rectangular strips (~4″x9″).
Oil or non-stick spray your skull molds so the pizza skulls come out of the mold cleanly.
Skull Pan filled with Pizza Stuff!
Lay each dough strip over (and down in to) each skull mold of the baking pan.
Fill the dough- first put a shy *1/4 cup shredded cheese in to the bottom of the shell, follow that with ~*3 Tbsp sauce (tomato or pesto), continue to fill with your choice of *pizza fillings (vegetables, sauteed mushrooms, meats), and end with adding additional ~*2 Tbsp sauce.
Roll the ends and edges of the dough together over the top of the filling and pinch the dough together (closed).
Sometimes we take them out a few minutes early, top the closed dough with a bit more cheese, and put it back in to finish off .
Bake on 400°-425° F (middle rack) for 20 minutes. Cool for a few minutes.
We recommend using large spoons to help gently roll the Pizza Skulls out of the pan while it is still hot, leaving them in the hot pan to cool can cause sticking and burning.
… and they’re ready to eat! (with onewarning … the pizza stuffing is hot!)
Our standard pizza dough recipe is very versatile for thin crust styles of pizza, so it works great for special projects (like the pizza skulls).
Ingredients:
super easy pizza dough for thin crust pizza
1 Tbsp active, dry yeast (1 packet)
2 tsp sugar (or honey)
1 1/2 cups water, warm
3 cups all-purpose flour
1 tsp salt
2 Tbsp olive oil
Optional: 3 Tbsp grated Parmesan or other hard cheese
Directions:
Start with dissolving the yeast and 1 tsp of sugar in 1/2 cup of warm water in a small bowl for 4-5 minutes.
For this part we recommend using the mixer/food processor (it just takes a bit more work by hand- see hand-mixing suggestions)… mix the flour, salt, remaining sugar, and hard cheese. Next, while mixing, add the yeast mixture and oil. After this is mixed well, add the remaining water to form a smooth dough mixture. Continue mixing until the dough balls up (if the dough is too wet slowly add a little flour), at this point the dough is adequately kneaded.
(Hand-Mixing Suggestions: Stir dry ingredients in large bowl and make well in center. Add the liquid ingredients in to the well and stir from the center outwards. When the ingredients are well-mixed remove the dough form the bowl and knead it on a floured surface for 6-7 minutes until smooth or elastic.)
Oil (or nonstick spray) a large bowl, put the dough in, and cover with a damp kitchen towel (to rise) for 30-45 minutes (it will about double in size). If you need to put it in the ‘fridge, let the dough rise for several hours.
Rolling dough instructions
Normal: Cutting the dough in to 4 equal parts will make (4) 6 oz. pizza crusts.
Use a lightly floured non-stick surface to roll out your dough (parchment paper works well); shape it to your pizza pan.
Specials: Look to specialized instructions in individual recipes (like Pizza Skulls)
Freezing
After cutting dough to desired size for your pizzas, wrap the dough in plastic wrap and place in freezer. Mark it with freezing date and keep it up to a month.
Defrost at room temp for several hours (or overnight it the fridge) and then roll out; you’re ready for pizza.
Baking
Put your toppings on and bake at 400°-425°F for 20 minutes.
1 } 
beloved of the gods ( so joyful, courageous, and generous that he gave off light/ illumination) began dreaming of his death, his mother Frigg (in some referred to as Frija), the goddess of love, went to the plants and animals to obtain oaths not to harm him.
.
Basic Ale Recipe: 5 gals of water, 5-7 lbs of Hopped Pale Malt Extract syrup, 1 pkt of dry Ale yeast, 3/4 c corn sugar
Apple Cider Recipe
.