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STOLLEN

1 1/2 c Milk; scald/cool to lukewarm 3 1/2 Yeast; dry/envelopes 3/4 cup Water; lukewarm 3 cups Flour; sifted 1/2 cup Eggs; yolks/lightly beaten 3/4 cup Sugar 2 teaspoons Salt 1 cup Flour 1/2 cup Butter; softened Flour; 10-11 cups, as needed 5 cups currants 1 1/2 c Almonds; chopped or slivered 1 cup Citron; chopped 1/2 Lemon; rind only/grated 2 teaspoons Rum Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cups sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter. Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours absorb more liquid than others. Knead in the currants, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes. Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2" wide. The center rolled part should be 1/8" thick and 4 inches long. Both ends should remain untouched, resembling rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should resemble a waning moon. Repeat the process with the second piece of dough. Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush them with butter and cover with vanilla sugar. ROAST LOIN OF VENISON WITH CRANBERRIES 2 thick slices of lemon 2 thick slices of orange 2 slices of peeled fresh ginger 1 1/2 cups sugar 1 small bay leaf 2 cups fresh cranberries 4 pounds boneless loin of venison, at room temperature 2 Tablespoons olive oil 1 teaspoon salt 1 1/4 teaspoons freshly ground pepper 3/4 teaspoon finely chopped juniper berries 2 cups dry red wine 2 cups beef or venison stock 2 Tablespoons cold butter, cut into pieces Fresh thyme sprigs, for garnish In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time. Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving. Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat. Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter. Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary. YULE MOON COOKIES 1 cup butter 1 1/4 cup sugar 2 tsp. grated lemon peel 1/4 tsp. salt 1 1/3 cup. flour 1 1/2 cups grated almonds (blanched) 1 tsp. vanilla Icing: 2 cups sifted confectioner's sugar 1 tsp. vanilla 2 1/2 T. water Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10 minutes. Icing: While cookies bake, combine confectioner's sugar, vanilla and water. Spread over tops of cookies while still warm, but not too hot as icing will melt. Thin with additional drops of water if glaze is too thick. Allow cookies to cool. Yield: 10 dozen cookies. www.unc.edu/%7Ereddeer/recipe/rec_yule.html   Apple-Almond Stuffed Turkey Recipe Serves 12 Ingredients: 1 lb sliced bread 3 medium onions, chopped 3 medium tart apples, chopped 1 1/2 cups fully cooked ham, diced 1 cup celery, sliced 1 tbsp dried savory 2 tsp lemon peel, grated 1 1/2 tsp orange peel, grated 1 tsp salt 1/2 tsp each: pepper and fennel seed, 1/2 cup butter or margarine 1 1/2 cups slivered almonds, toasted 1/2 cup dried currants 1 cup turkey or chicken broth 1/2 cup apple juice 1 14-16 lb turkey Instructions: 1. Cut bread into 1/2" cubes and place in a single layer on ungreased baking sheets. 2. Bake at 225 degrees for 30-40 minutes, tossing occasionally until partially dried. 3. Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apple are tender, about 15 minutes. 4. Transfer to a large bowl. 5. Add the bread cubes, almonds, currants, broth and juice; toss well. 6. Just before baking, stuff the turkey. 7. Skewer openings; tie drumsticks together. 8. Place on a rack in a roasting pan. 9. Bake, uncovered at 325 degrees for 4-1/2 to 5 hours or until thermometer reads 185 degrees. 10. When turkey begins to brown, cover lightly with foil and baste if needed. Baked Cob-Smoked Ham Recipe Serves 3 to 4 per pound Ingredients: 1 whole cob-smoked ham 1/2 cup maple syrup Cloves and spices (optional) Instructions: 1. Trim a cob-smoked ham of nearly all its skin and extra fat, but leave a little. 2. Score and stub ham with cloves and spices if you wish. 3. Cob-smoked hams are fully cooked, so they only need to be heated through at 325 degrees, for about 15 minutes per pound. 4. Glaze with 1/2 cup of maple syrup 30 minutes before ham is done.