Tastemakers: Christmas Cookies/ Black Star Farms Spirit of the Season

Dec. 21, 2008

Christmas Cookies

The other day a colleague of mine was talking about making cookies for the annual “Christmas cookie exchange” she participates in with her “girl’s night out” group. Now this Christmas cookie exchange concept was a part idea that Betty Crocker probably dreamed up. In the 1963 edition of her cookbook (my birth year and a gift given to me by my grandmother when I headed to college) she references the idea: “A popular once-a-year party is the Christmas cookie swap party. Friends and neighbors gather each bringing one dozen of her holiday specialty for each woman at the party. Cookies are set out to sample and admire and coffee is served. Afterward each one takes home a wonderful variety of festive cookies.”
Sounds like a lot of fun, but I’m not sure my “boys night out” group would agree; in fact we have a Christmas pint exchange gathering each year. Anyway, one thing I do enjoy this time of the year is making Christmas cookies. As a kid I made cookies with both of my grandmothers each year. Now my father has continued the tradition with my kids.
Christmas cookies as we know them today trace their roots to Medieval European times where recipes for celebration cakes, breads and cookies with cinnamon, ginger, black pepper, almonds, and dried fruits were used. During the formation of our country, Dutch and German settlers introduced cookie cutters and Christmas cookie decorating ideas. During those days “animal crackers” were used as edible Christmas tree ornaments (I remember making those in elementary school). German lebkuchen (gingerbread) was the first cookie associated with Christmas and that sugar cookie recipe descended from English traditions.
Now, no one knows for sure when the tradition of leaving a few cookies out for Santa started, but it is a safe bet that the tradition of leaving a cold beer out with the cookies started with my dad. It is a tradition that I have continued. Merry Christmas.





Black Star Farms
“Spirit of the Season”


While wines made in the region have garnered much publicity and acclaim in recent years, Eau de Vies (fruit brandy) have often been overlooked, primarily because they are spirits and only a few wineries in Michigan make spirits. But this is about to change as spirit manufacturers are popping up all over, including breweries.
As this industry grows in Michigan, it will always owe a debt of gratitude to Black Star Farms. Sure, manufacturing of distilled spirits has existed here in Michigan for years, but the diference is in the fruit. What Black Star Farms has done with their line of Eau de Vies is captured the essence of Michigan fruit.
Don Coe and Lee Lute have been passionate about fruit grown in Northern Michigan. Catch either one of them at their three tasting rooms (Suttons Bay, Old Mission and the Village at the Grand Traverse Commons) and be prepared for a 30-minute presentation on how wonderful the fruit is from this region. Neither tires of telling the story of how the Pear in the Bottle was conceived or how much fruit is used to produce one bottle of Eau de Vie. I have heard these stories many times and I never tire of hearing them.
I serve and enjoy the Eau de Vies from Black Star Farms often. Their lineup includes Pear and its Spirit, Spirit of Apple, Spirit of Cherry, Spirit of Apricot and Spirit of Vineyard (Red and White Grappa. Here is Lute’s take on it: “It is best served at the end of a multi-course meal as the final expression of hospitality.”
So during this season, enjoy and serve local products as often as possible. But do not make is just a seasonal endeavor after the “Spirit of the Season,” should be enjoyed year round. For more information on their Eau de Vies and wines check out blackstarfarms.com