Ah, the time for stories about sugar plums, spices, candy and tea has arrived! By the way, do you know what a sugar plum is? Try looking it up online and you get a variety of answers. But I prefer to go by what Dingy Sharp had to say on the matter. She is the great-great granddaughter of Clement Clarke Moore who wrote 'The Night Before Christmas'.
Nowadays these sweet treats are a thing of the past, but when we rolled fruit in sugar it preserved them to last. We'd take a fresh plum which we'd generously glaze, then wrap it in fabric and let it dry many days. Months later this fresh-coated fruit would become the delicious jeweled candy we called 'sugar-plum.'
The teapot is full and there are cups to spare. Won't you join me?
A package arrived today from a beloved friend in Texas. Let's see what's inside.
Please forgive me while I get up and do a happy dance! Eeek! Isn't he whimsical? Isn't he
He has glittery saucers on his head, striped mint candies on his jacket, and tall green boots on his feet. This festive fellow remembered to bring a pot of sugar for our tea - how thoughtful! I wonder what kind of tea is in his pink trimmed pot? Russian Caravan?
With a hairdo like his I wouldn't mind going out in the rain and wind - no worries!
What a sweet way to celebrate Advent! Thank you, Texas Star, for this jaunty Nutcracker. You are a Sugar Plum!
Here is a modern version of sugarplum candy:
Recipe and photo from Saveur
1⁄4 cup honey
2 tsp. grated orange zest
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners' sugar
1. Preheat oven to 400°. Arrange almonds on a baking sheet in a
single layer and toast in oven for 10 minutes. Set aside to cool, then
finely chop.2 tsp. grated orange zest
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup confectioners' sugar
2. Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well.
3. Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.) Roll balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Their flavor improves after ripening for several days.
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