Cozy Holiday Memories
– by Carl Behnke

Thinking of the holidays at Oma and Opa’s house brings back warm memories. One in particular was Christmas. The poinsettias were blooming and Opa had me come along to help him deliver a station wagon full of plants to family and friends all around the D.C. area. It was an all-day journey, culminating in a visit to Opa’s favorite German deli, Café Mozart, in the heart of the city.

I can still remember the long refrigerator full of cheeses, ham, sausages, and other German specialties, and Opa going down the aisle gesturing to the gentleman behind the counter: a pound of this, a quart of that and oh, don’t forget some of these cookies and candies! The ride home was one filled with enticing aromas!

The night of Christmas Eve was when we traditionally celebrated at Oma and Opa’s house. When we arrived, the kitchen was full; every counter held a platter of some specialty or another – many of which Opa and I had brought back from the deli. It was a gourmet grazing festival of a caliber usually seen in fine restaurants. We nibbled our way throughout the evening, taking breaks here and there, only to find our appetite again when something new and delicious was brought out.

Whenever possible, I try to recreate this scene from my past in my own home during the holidays. It represents a sense of heritage and tradition that I wish to pass on to my own family. Poinsettias are still a major part of the holidays with us, and so, too, are the foods I remember so well. To help you start, or add to your holiday traditions, you might like to try the recipes here.

Sugar & Spice Pecans

This recipe is from my mother, Ele Behnke. These pecans were a staple around our house during the holidays.
1 pound pecan halves
¾ teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1 egg white
1 tablespoon water

Beat the egg whites and water until frothy (not stiff). Stir in the sugar, salt, and cinnamon. Add the pecans and stir until coated. Spread on a baking sheet. Bake at 200 degrees for 45 minutes, stirring every 15 minutes. Remove from the oven when dry and toasty. Cool. Store in an airtight container.

Cranberry Tea

I learned this recipe from Mrs. Beering, the wife of Purdue’s president, for whom I first worked when I came to the University. It is something different from the usual hot apple cider that is so common in the fall and winter.

1 pound fresh cranberries
2 quarts water
1 teaspoon whole cloves – about 30
2 cinnamon sticks
1 pint water
¼ cup lemon juice
1 pint orange juice – no pulp
1 dash salt
2¼ cups sugar, or to taste

Bring the cranberries and first batch of water to a boil. Simmer until the berries pop – about 10 minutes. Strain through a fine mesh strainer. Return to a stainless steel pot. Add the cloves, cinnamon, water, and lemon juice. Simmer for an additional 10 minutes. Remove from the heat and add the orange juice, salt, and sugar. Simmer for an additional 5 minutes to dissolve the sugar. Serve warm.

Notes: Due to the high acid content, try to use stainless steel or ceramic lined containers for this recipe. This can be refrigerated for reheating at a future date.

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