The Sicilians have an unusual penchant for foods shaped like human body
parts
such as
Ie Minni di Sant Agata
(St Agatha's breasts), fedde del cancelliere (chancellor's buttocks),
and
Pali
del Nonno
(grandfather's
testicles).
Untroubled by the gruesome imagery, they
sometimes
eat St. Lucy’s eyes, (cakes or biscotti shaped like eyeballs.) More
gastromically appealing is
Cuccia (wheatberries or
hard wheat kernels)
which, according to legend, St. Lucia taught Sicilians how to use them in
cooking. So each year Sicilians celebrate Lucy's feastday with
this special dessert.
St. Lucy is one of the few saints celebrated by
the overwhelmingly Lutheran Scandinavian peoples (Danes, Swedes, Finns and
Norwegians). In Sweden, December 13th opens the Christmas celebration.
In ancient Sweden, the word "Lussi" was written on fences, doors, walls.
This graffiti was used to tell the demons of winter that their reign was
over and longer days were returning.
Traditionally, either the eldest or youngest daughter in each Swedish family
dresses in a white dress with a crimson sash, and wears a whortleberry or
lingonberry wreath crown with lighted candles. She brings hot coffee and
saffron buns called Lussekatter (Lucia buns or Lucia cats) to wake
her family.
Other traditional foods served in her honor
include a crown-shaped cake called St. Lucy's Crown which is similar
to and served in lieu of the Lucia buns, ginger biscuits (Luciapepperkakor),
and glogg, a hot spiced wine with aquavit. The tradition continues, although
often with electric candles, instead of the dangerous flames.
St. Lucy's Day
Cuccia
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Instructions
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1 cup (5 ounces) hard wheat
kernels (wheatberries)
Water
1/2 tsp salt
1 1/2 cups high-quality whole-milk ricotta
3 TB honey
1/2 cup raisins
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1 tsp grated lemon zest
1 tsp grated orange zest
1/2 cup semisweet chocolate bits
1/2 cup candied citron
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Instructions
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- Soak wheatberries in water overnight. If you
aren't cooking them in the morning, the wheatberries can continue to soak,
but change water in the morning.
- Drain and place in a 3-quart saucepan along
with the salt and enough water to cover by 2 to 3 inches. Cook at a slow
simmer, partially covered, about 1 hour, or until tender. Kernels will open
up slightly.
- Drain the wheat and combine it with the
ricotta. Blend in honey, raisins, zests, and chocolate Turn into a
deep serving bowl . Serve warm or at room temperature in small bowls.
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Serves 6 |
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2 pks dry yeast
1/4 cup tepid water
pinch of saffron
1 cup light cream
4 TB light cream
2 large eggs
2 egg yolks
3/4 cup sweet (salt-free) butter, melted
3 to 4 TB soft butter
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5 to 6 cups flour
1/4 tsp salt
1 cup rolled oats
1 TB grated orange zest
1/2 cup golden raisins
1 tsp cardamom seed, crushed
4 oz blanched and slivered almonds
butter for greasing cookie sheets
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- Place tepid water in bowl. Add and
dissolve yeast. Add saffron
- Add 1 cup cream, 3/4 cup sugar, eggs, egg
yolks, melted butter and salt. Mix well.
- Add 2 cups floor, oats, cardamom and
orange zest. Mix well to form a soft, sticky dough. Add enough additional
floor to form a workable dough that will not stick to breadboard.
- Turn on floured breadboard. Kneed for at
least 10 minutes. Place kneaded dough in clean bowl. Rub top with soft
butter. Cover with clean towel and place in warm place to rise until
doubled (at least two hours).
- Take risen dough out of bowl and place on
floured breadboard. Punch down. Let dough rest for 15 minutes.
- When dough has risen, knead lightly to
push out air and divide into small pieces (about 10 - 12). Using the
hands, roll each small piece into a strip about 8 - 10 inches long. Shape
each strip into an 'S' or a figure 8. Place on lightly buttered cookie
sheets. Roll sections of dough into 1/2 " ropes. Cut ropes in 5" sections.
Form double-C-cross. Place rolls on cookie sheets. Cover with clean towels
and place in warm place to rise until doubled (at least one hour).
- Preheat oven to 350º F.
- Brush rolls with remaining cream. Decorate
with almonds and candied cherries. Bake 15 to 20 minutes until done.
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