email this pageThe commemoration of a third-century Christian martyr officially opens the Christmas season for people of Scandinavian and Italian descent around the world. Santa Lucia, whose name means “light,” was born in Sicily. Some say she helped Christians hide from Roman persecution, wearing a wreath of candles on her head. Others claim she was denounced as a Christian by a rejected suitor and killed.
A festival of light brings cheer to the long, gloomy Scandinavian winter. Each church, school and town elects its own Lucia. The chosen girl, wearing a white gown, red sash and a crown of candles, leads a procession of girls and boys in white outfits. Good food, including glögg (spiced wine served warm with almonds and raisins) and lussekatter (saffron yeast buns with raisins that represent Lucia’s eyes), stars in the celebration.
For information about Scandinavia House’s celebration on Dec. 9, visit www.scandinaviahouse.org.
Lussekatter (Saffron Buns)
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Ingredients
1 cup heavy cream
.06 ounces saffron threads
1 1/3 cups sugar, divided
6 (.25-ounce) packages yeast
1 cup 2 percent low-fat milk, warm
2 eggs, beaten separately
1 teaspoon salt
8 1/2 cups all-purpose flour, divided
1/3 cup water
1/3 cup raisins
2. Crush saffron with 1 tablespoon sugar in a mortar until very fine.
3. Combine yeast, milk and 2 tablespoons sugar; let stand 10 minutes or until mixture is foamy.
4. Add butter mixture, saffron mixture, 1 of the beaten eggs and salt to yeast mixture. Stir well. Add remaining sugar. Add 6 cups flour; stir until a stiff dough forms. Turn mixture out onto a floured surface; knead about 10 minutes, adding additional flour 1/2 cup at a time, until dough is smooth and elastic. Place in a large bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
5. Boil water and pour over raisins; let sit until raisins are plump.
6. Preheat the oven to 475F. Knead dough and divide into 24 pieces. Shape each into an S shape. Place 2 raisins at ends of buns. Let rise 1 hour. Brush with remaining beaten egg. Bake 8 to 10 minutes or until browned. Yield: 24 buns.
Recipe by Brett Jocelyn Epstein, "Relish the Season," December 2006.
Glogg (Spiced Wine)
1 3/4 cups port
1 cup sugar
Peel from 2 oranges
2 cinnamon sticks
10 cardamom pods
10 cloves
1 cup brandy, aquavit, vodka or cognac
8 tablespoons raisins
8 tablespoons chopped almonds
2. Add brandy and simmer 5 minutes longer. Remove spices.
3. Place 1 tablespoon each of raisins and almonds in mugs and add hot wine. Serves 8.
Recipe by Brett Jocelyn Epstein, "Telish the Season," December 2006.
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