Now it Feels More Like the Holidays!

My aunt just visited and I got my first taste of the Holidays! She makes Christmas potica every year and I just ate a big ol' piece! This holiday treat is a tradition in the area where I live. It is delicious and converts anyone who tastes it into wanting it every year. It is a Slovenian dish which fits perfectly in the multicultural area I live. A common recipe from Cooking.com is as follows:

Total Time:  3 Hours 40 Minutes Yield:  Makes 2 loaves (8 servings each) From central Europe, probably Yugoslavia, potica is a dense, sweet nut pastry cut from tightly rolled loaves. Small cracks often appear on the surface of the loaves as they bake, but they in no way detract from the beautifully golden brown crust or the mouth-watering flavor.  INGREDIENTS For Bread: 2-2 1/2 cups all-purpose flour 1 package active dry yeast 1/3 cup milk 1/4 cup butter or margarine 2 tablespoons sugar 1/2 teaspoon salt 2 eggs For Filling: 3 cups ground walnuts 3/4 cup sugar 1/4 cup butter or margarine, softened 1/4 cup honey 1 slightly beaten egg 3 tablespoons milk 1 teaspoon finely shredded lemon or orange peel (optional) 1/2 teaspoon vanilla
DIRECTIONS FOR BREAD: In a medium mixing bowl combine 1 cup of the flour and the yeast; set aside. In a medium saucepan heat 1/3 cup milk, 1/4 cup butter or margarine, 2 tablespoons sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 to 1 1/4 hours). FOR FILLING: In a large mixing bowl stir together walnuts, 3/4 cup sugar, 1/4 cup butter or margarine, honey, 1 slightly beaten egg, 3 tablespoons milk, peel (if desired), and vanilla. Set aside. Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 7 1/2x3 1/2x2-inch or 8x4x2-inch loaf pans. Cover a large surface (at least 3x3 feet) with a floured cloth. On the cloth, roll dough into a 15-inch square. Cover and let rest for 10 minutes. Then roll dough into a 30x20-inch rectangle. TO ASSEMBLE: Put dough in half lengthwise, forming two 30x10-inch sheets. Spread the filling evenly over the surface of the dough, keeping to within 1 inch of the edges. Using the cloth as a guide, roll up jelly-roll style, starting from one short side. Pinch seams and ends to seal. Place loaves, seam-sides down, in the prepared loaf pans. Cover and let rise in a warm place till nearly double (45 to 60 minutes). Bake in a preheated 325 degrees F oven for 45 to 50 minutes, or till golden brown. Remove from pans; cool on a wire rack.
Reprinted by permission of Weldon Owen. All rights reserved.

Now all I need is some homemade tamales and I'm set. :D 

I also got something in the mail from StephanieD, at the Misfit Salon. I had won the Lady Cottington's Pressed Fairy Book 10 3/4 Anniversary Edition! Thanks! It also has a DVD I'll have to fire up now that the snow is falling. Just cuddle up and watch! If you love faries like I do, then this is one you will enjoy. And don't worry, if you haven't seen the book there is a forward by the RSPCF (The Royal Society for the Prevention of Cruelty to Faries) which assures that no fairie was hurt or injured by the making of the book. The prints were psychic impressions done without injury to the farie. So, no worries. :)


Well, I hope everyone is enjoying the holiday season. If not, bake some potica and have some hot chocolate. Even if it doesn't help, I assure you, your stomach won't complain! :)