Chess Pie, Cheese Pie, Jes' Pie, Chest Pie....Which is it?

This is one of those times when the name of a dish is directly associated with its' origination. One of my favorite name 'justifications' is that it all began with the fact that these pies were kept in a chest, or pie safe, in the early years, hence the alteration of chest to chess. Although this makes the most sense and I love the idea of it, this is quickly discounted because ALL pies and pastries were kept in either a pie chest, safe, buttery, shelf or where-ever there was room to set it.

The other, rather simplistic and comical, explanation is that when someone was asked what kind of pie was being made or eaten, the retort was a short "jes' pie", or Chess Pie over time. As we all know, names are changed for any number of reasons through the generations, but this is an all too easy of an answer when there is no obvious answer.

 

This is a very old front of a pie safe with holes punched out for ventilation.

 

So that leaves us with one remaining name, Cheese Pie. To preface what I am about to explain, let me just say that I adore Southern cooking and all the pomp that goes with any dish that originates there. I have frequently denoted dishes that are said to have started in New England, but have since been proven to be truly Southern. Chess Pie is just not one of those dishes, although we can thoroughly thank them for popularizing it.

Back in the Puritan era of New England, the 'rich' households often made cheesecakes, although far different than what we are accustomed to today. A Robert May, and English chef, printed a cookbook in England called The Accomplisht Cook, 1665. In it, he gives a cheesecake recipe using the same ingredients and preparation method housewives of New England used in the 17th century. And bearing in mind that most of the original settlers in New England were English, it goes without saying this dessert followed. Cakes of all types were commonly made as soon as the Puritans arrived on these shores, including cheesecakes.

It wasn't until the mid-1700s that Chess Pies are even mentioned down South in any printed material, journal or otherwise.

There is one misunderstood theory as well. There was no cheese in a cheesecake prepared during this time. Lemon cheesecakes, and thusly Lemon Chess Pies, were identical in all aspects, including the omission of cheese, which didn't come until the mid-1700s. So why were they called Cheese Cakes? That is for another article.

Now to play devils advocate. Most of the Southern colonies weren't populated until after the New England colonies, so this should be taken into consideration as well. But be that as it may, cheese cakes were made before Chess Pies, although both recipes were identical in preparation from the beginning.

To make a long story short, Chess Pie was so named because cheese cake was baked in a pie tin(or coffyn as originally named) with a single pasty crust. Over time, the name cheese became chess(be it through misspelling or mispronunciation), which is quite easily understood. And going from the designation cake to pie is understood just as easily. After all, one look at a cheesecake and you may even think it should be called a pie.

One thing I have found peculiar, with no explanation at all, is the must-have addition of cornmeal to all chess pies. Since the very beginning, cornmeal, in any amount, is a staple in these pies. Many recipes through the years only put a token amount while others overdo it. Sure, it may have helped to thicken it many generations ago when ingredients were a little different, but today it really isn't needed. But I do add cornmeal to keep this dessert classic. I do, however, change it up a little in the Chocolate Chess Pie, as you have noticed. I use it as a base for the crust instead of the filling.
New England is the birthplace of both cheesecakes AND chess pies, but(as mentioned)the South truly deserves recognition for making the pie famous.

Here are 3 recipes for Chess Pies that I am sure will win you over, regardless of what side of the Mason-Dixon line you reside.

　

Chocolate Peanut Butter Chess Pie

Such a moist and filling Southern favorite. An indulgent pie that mimics the texture of a fudgy brownie with the taste of chocolate pudding and all served in a crispy, peanut butter crust. Treat yourself!

Crust:

1/2 cup cornmeal

1/4 cup flour

1/4 teaspoon salt

2 tablespoons peanut butter

4 tablespoons milk

Filling:

1 cup chocolate chips

6 tablespoons butter or margarine

6 tablespoons sugar

1/4 cup cocoa

1 tablespoon constahch(haha, a little Yankee humor here-cornstarch rightfully)

4 egg whites

6 tablespoons milk

For the crust, combine cornmeal, flour and salt in a bowl and blend. Add peanut butter and mash it into the flour mixture with a fork. Add milk and continue blending with the fork until everything is blended. With you hands, gather dough into a ball that holds together. Place between 2 large sheets of film wrap and roll until it is large enough for your pie tin. After lining the pie tin, crimp edges if desired; set aside.

In a medium saucepan, add the chocolate chips and butter. Melt over low heat, stirring to combine. Remove from heat and set aside. Preheat oven to 325-degrees F. In a large bowl, mix sugar, cocoa and cornstarch together. Pour in the warm melted chocolate mixture and beat until thoroughly combined. Add egg whites and milk, beating on high speed until smooth. Pour into prepared crust and bake 30-32 minutes, or until firm when touched in the center. The pie will puff up when baking but settle down upon cooling. Remove from oven to cool slightly before serving warm or chill completely if desired.

　

Christmas Cranberry Chess Pie

Although this pie is perfectly fine without the addition of figs or dates, I wanted to add a little Christmas cheer with flavors we don't enjoy but once a year. This pie is the perfect "pantry pie", which is how they were kept many generations ago, sitting on the pantry shelf.

Crust:

2 cups crushed gingersnap cookies

3 tablespoons butter or margarine, melted

Filling:

4 tablespoons butter or margarine, room temperature

1/4 cup sugar

1 tablespoon cornmeal

1 tablespoon cornstarch

1 cup whole-berry cranberry sauce

1/2 cup chopped figs or dates

3 eggs

1/4 cup milk

In a small bowl, mix the crushed cookies with melted butter. Transfer to a pie tin and press firmly on the bottom and sides; set aside.

Preheat oven to 325-degrees F. In a large bowl, with an electric mixer, beat butter and sugar together until creamy. Add cornmeal, cornstarch, eggs and milk. Continue beating until well mixed. Stir in the cranberry sauce and figs. Pour into prepared crust and bake 36-38 minutes, or until firm to the touch in the center. Remove from oven to enjoy warm or cool completely before serving.

Tangy Lemon Chess Pie

Some say that Chess Pie was originally made with lemons. So I upped the ante and added the flavor of lemon with juice and curd. Lemon curd is an intensely flavored 'preserve' type spread that is available in all supermarkets.

Crust:

2 cups crushed vanilla wafer cookies

3 tablespoons butter or margarine, melted

Filling:

4 tablespoons butter or margarine, room temperature

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon cornmeal

1 1/4 cups lemon curd

1/2 cup chopped figs, dates or raisins

1 tablespoon lemon juice

4 egg whites

In a small bowl, mix the crushed cookies with melted butter. Transfer to a pie tin and press firmly on the bottom and sides; set aside.

Preheat oven to 325-degrees F. In a large bowl, with an electric mixer, beat butter and sugar together until creamy. Add cornmeal, cornstarch, eggs, milk and lemon juice. Continue beating until well mixed. Stir in the lemon curd and chopped figs. Pour into prepared crust and bake 36-38 minutes, or until firm to the touch in the center. Remove from oven to enjoy warm or cool completely before serving.

　

May's recipe for Lumber Pie

Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef suet, sweet herbs, fair sugar, the yolks of six eggs boil'd hard and cut in quarters, put them to the other ingredients, with some barberries, some yolks of raw eggs, and a little cream, work up all together and put it in the caul of veal like little sausages; then bake them in a dish, and being half baked have a pie made and dried in the oven ; put these puddings into it with some butter, verjuyce sugar, some dates on them, large mace, grapes, or barberries, and marrow – being baked, serve it with a cut cover on it, and scrape sugar on it.

Robert May, The Accomplisht Cook, 1665.

Plum Pudding, Christmas Pudding, Hard Sauce.....

There is only one place in all of America that these words relate to during the Holiday season, and that is New England.

The preparation of any Christmas Pudding(aka Plum Pudding) always started on the first Sunday of Advent, universally referred to as 'Stir up Sunday' by our colonial ancestors. They were gently reminded by their minister, while attending Sunday meeting, when he began to preach, "Stir up, we beseech thee, O Lord, the wills of thy faithful people....". Nobody would ever have attempted to serve Christmas Pudding without letting it sit for at least 3 weeks in order for all the fruit flavors to mingle all together.

But even before the popularity of Plum Pudding, was the, now forgotten, Plum Soup. In the early days, Plum Pudding was slowly cooked and stirred much like mincemeat, but then bagged in muslim and set in a large copper kettle to simmer for hours on end. The richer folks would use elaborate plum pudding molds. Plum Soup was the still liquidy mixture before being bagged and steamed.

Another forgotten dish was Dumb Cake. As the men were dragging in the monstrous Yule log, the single girls of age in the household were busy making and baking this fruit-laden cake. They were forbidden to talk while preparing and baking it. Once made, baked and cooled, she would then stay up until midnight when her future husband was to walk into the kitchen and turn the cake.

The earliest example of Plum Pudding being served, that I can find, is when King Henry VIII served it during his reign, 1509-1547, but most assuredly it was made far before. It was made with true plums at that time as well, only deviating to raisins around 1700 here in New England.

By the mid 1700s in New England, Hunting Pudding was a popular type of boiled pudding. So named because it was often carried by the husbands as they spent days on end hunting for their Holiday feast.

Of course, one may think these types of puddings are too heavy(much like fruitcake), some may think too time consuming to prepare. Others will instantly think of all the fat and calories that must follow such a rich classic.

Well I have Yanked™ TWO great Christmas pudding recipes without upsetting the great balance of taste and texture for a dessert all of our New England ancestors enjoyed, and one we should embrace as well.

Old Fashioned Christmas Ginger Pudding with Bog Sauce

 

 

Such a fantastic Christmas Pudding, serve this delicious classic with a much lighter version of hard sauce below. Although traditional hard sauce has a ton of butter and powdered sugar, I think you will find the pudding is elevated in a delightfully fruity way using Bog Sauce instead.

1(10.5-ounce)empty coffee can, 1 quart measure
Oil to grease
3 tablespoons butter or margarine, room temperature
1/3 cup sugar
1 egg
1/4 cup eggnog
1 1/4 cups flour
1/2 teaspoon each baking powder and baking soda
1 cup ginger preserves, divided
Boiling water
Bog Sauce, recipe below
1/2 cup whole berry cranberry sauce

　
Use your can opener to remove any lip on the open end of the coffee can, keeping one end intact. Being very careful, place some oil on a napkin or paper towel and liberally grease the inside of the can; set aside. In a large bowl, beat butter, sugar and egg until creamy. Add eggnog and continue beating until smooth. In a separate, bowl, blend flour, baking powder and soda. Add to butter mixture and beat, on low, until smooth. Fold in half the preserves Transfer to prepared can, it should come halfway up. Gently tap the bottom on the counter to even out. Place a foil over the top, held by an elastic. If your coffee can came with a plastic lid, use this in place of the foil.

Place in crockpot, pour boiling water to come up about a third of the way, cover and turn the crockpot on high. "Steam" for 2 1/2 hours, or until it is firm in the center when you remove foil or lid. If you find the water boiling, simply reduce heat until it is just barely simmering.

Remove from water and let cool for a few minutes without removing lid or foil before transferring to refrigerator to completely cool while still in can. Open both ends and run a knife around the inside to loosen. Push pudding out with a flat-bottomed glass or tumbler. Slice pudding in any fashion you desire with warm Bog Sauce for dipping.
For the Bog Sauce, place remainder of preserves and cranberry sauce in a small saucepan and heat, stirring well.

Enough for 4 servings.

　
Note: If you would like to serve this warm, it is best to cool completely first, then remove from can. Then just simply microwave, covered with film wrap on a plate, until hot throughout.

　

Dark Chocolate Steamed Pudding  

 

 

A much lighter version of the infamous Plum Pudding of old, yet just as flavorful. Who says you need fancy molds and steamers to create a delicious steamed pudding? Not me!

1(10.5-ounce)empty coffee can, 1 quart measure
Oil to grease
3 tablespoons butter or margarine, room temperature
1/3 cup sugar
1 egg
3/4 cup plain yogurt
1 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons dark chocolate chips
Boiling water
Creamy Peppermint "Soft" Sauce, recipe below

　

Use your can opener to remove any lip on the open end of the coffee can, keeping one end intact. Being very careful, place some oil on a napkin or paper towel and liberally grease the inside of the can; set aside. In a large bowl, beat butter, sugar and egg until creamy. Add yogurt and continue beating until smooth. In a separate bowl, blend flour, cocoa baking powder and baking soda. Add to butter mixture and beat, on low, until smooth. Fold in chocolate chips Transfer to prepared can, it should come halfway up. Gently tap the bottom on the counter to even out. Place a foil over the top, held by an elastic. If your coffee can came with a plastic lid, use this in place of the foil.

Place in crockpot, pour boiling water to come up about a third of the way, cover and turn the crockpot on high. "Steam" for 2 1/2 hours, or until it is firm in the center when you remove foil or lid. If you find the water boiling, simply reduce heat until it is just barely simmering.

Remove from water and let cool for a few minutes without removing lid or foil before transferring to refrigerator to completely cool while still in can. Open both ends and run a knife around the inside to loosen. Push pudding out with a flat-bottomed glass or tumbler. Slice into desired sizes and serve with Creamy Peppermint "Soft" Sauce.

Place 1 cup Greek-style yogurt, 1/4 cup honey and 1 teaspoon peppermint, spearmint or mint extract to a bowl and beat until smooth.


Enough for 6(1-inch thick)slices

　

Note: If you would like to serve this warm, it is best to cool completely first, then remove from can. Then just simply microwave, covered with film wrap on a plate, until hot throughout.

FYI: According to a BBC news article from November, 2011, the world's oldest Plum Pudding was found intact 112 years after it was first made and canned. A woman from Poole, England says that it had been in her late husband's family for years with the message "For the Naval Brigade, In the Front, With Miss Weston's Best Christmas. New Year 1900, Wishes".
The lable on the can itself suggests "This pudding is ready for use by may be boiled for an hour if required hot." And if you are wondering, it is not edible because of the deterioration of the can. But nonetheless, quite remarkably well preseved. It is now being conserved at the Portsmouth(England)Historic Dockyard.

YANKED.....Again!

This British Classic is normally steamed and was prepared as such for many generations at the beginning of New England colonization. Steamed puddings have fallen by the wayside since the 19th century, mainly because of the lack of proper equipment and time in modern family households. The recipe below is no different. It resembles a super moist muffin than anything else, but don't let that detract you from making it.

It is simply delicious, even with some alternative ingredients such as soaked raisins instead of dates, orange juice and the sauce. Toffee sauce is ordinarily used, but I decided to give it a New England feel by using molasses. After all, can you think of anything stickier than molasses?

I have also noted at the end of this recipe about the true origin. Although there are multiple theories, one thing is certain. Our Yankee ancestors, here on the East coast, love their rum and some have even speculated the word Toffee comes from Tafia, which means Rum.

So try this Yanked recipe for the Holidays and beyond for a flavor that has transcended time, tables and tastes.

New England Sticky 'Toffee' Pudding

3/4 cup raisins
1 1/2 cups frozen orange juice concentrate, thawed
1 cup water
1/2 cup sugar
1/3 cup butter or margarine
2 tablespoons molasses
2 teaspoons vanilla
Nonstick cooking spray
2 eggs, beaten
1 2/3 cup flour
1 teaspoon baking soda
Yankee 'Toffee' Sauce, recipe below*

　

Preheat oven to 350-degrees F. In a medium saucepan, add raisins and orange juice concentrate and water. bring to a boil over medium heat, stirring to combine. Boil for 10 minutes, remove from heat and drain all but 2 tablespoons liquid. Add sugar, butter, molasses and vanilla, stirring until butter has melted. Let cool for a few minutes before refrigerating for 60 minutes.

Spray 10 cups in one or two muffin tins with nonstick cooking spray; set aside. In a large bowl, combine flour with baking soda. Stir in the raisin mixture and eggs, mixing until just combined. Fill the prepared muffin cups with equal amounts of Pudding batter, each cup will be about 2/3-full. Bake 18-20 minutes, or until the center bounces back when touched. Remove from oven to serve hot with Yankee 'Toffee' Sauce.

To make the Yankee 'Toffee' Sauce, combine 1 cup molasses, 3 tablespoons thawed orange juice concentrate and 1 teaspoon lemon juice in a small saucepan. Gently heat until warm and spoon over warm Sticky Toffee Puddings.

　

*If you would like to stay true to the origin of Toffee Pudding, replace the orange juice concentrate with dark or flavored rum or replace the lemon juice with rum extract. 

Krispy Kringles

Kringles are usually ring shaped and filled with a nut mixture but I find that preparing these delightful individual Kringles are perfect for breakfast on Christmas morning. Use your favorite preserves in these, mine just happens to be apricot. I urge you to make these the night before so that all that is needed the morning of chaos is a cup of coffee or a glass of milk and breakfast is over and the unwrapping can begin.

　

Believe it or not....

Wisconsin just proclaimed Kringles the official state pastry less than a year ago(June,2013)

The first Kringle known to have been made and referred to as such was for President Woodrow Wilson's wedding by a Danish baker named L.C. Klitteng

3 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sweetened, condensed milk or whole milk

1/2 cup cold butter or margarine

1 cup powdered sugar

2 tablespoons milk(or more)

1/2 cup apricot preserves

　

Preheat oven to 375-degrees F. In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the butter until it resembles small peas. Stir in the milk and egg, mixing until combined well.

On a well floured work surface, transfer dough and knead only until it comes together and isn't sticky, adding flour if necessary. Roll out 1/2-3/4-inch in thickness. With a 3-inch cookie cutter or the rim of a glass dipped in flour frequently, cut out as many rounds as possible; set aside. Briefly knead the dough just until it holds together, roll out again and cut out as many circles as possible. Repeat until all dough is used. Divide dough discs into 2 equal piles. In the center of half the discs, mound a tablespoon or so of apricot preserves. Place a disc over the top and press around the perimeter to seal. Place the cutter over the filled Kringle and press to make perfectly round. Transfer to an ungreased cookie sheet and repeat until all dough discs are used.

Bake for 17-19 minutes, or until lightly browned on top. Remove from oven to cool 5 minutes before transferring to a rack set over yet another cookie sheet or large baking pan.

Mix the powdered sugar with the milk and either brush or drizzle icing over each of the Kringles while still warm. Let cool completely before serving.

　

Makes about 7 Kringles.

Super Easy Peanut Butter Snowballs

Peanut Butter and Jelly Snowballs

What a great little gift for the children at your Holiday table this year. heck, the adults may want to try to "take candy from a baby", but good luck with taking these delightful, children's treats away. With the perfect amount of peanut butter and jelly, and a sprinkling of snow over each, they are the perfect mouthful.

1 cup creamy or chunky peanut butter

1 1/4 cups powdered sugar

2 cups(12 ounces) white chocolate chips*

2 tablespoons vegetable shortening or oil

2-3 tablespoons jelly

1 cup shredded coconut



In a large mixing bowl, combine peanut butter, powdered sugar and vanilla. Mix on medium speed for about a minute or until very smooth but thick and pullling away from the sides of the bowl.
Form this mixture into balls the size of a quarter using a teaspoon. Place it in the palm of your hand and make an indent in the middle. Scoop a bare 1/4 teaspoon jelly into this indentation and fold over the peanut butter filling, sealing well. Place the filled peanut butter ball on a cookie sheet or plate and refrigerate for 30 minutes, or until firm. You don't have to cover them.

Meanwhile, melt the chocolate in the microwave for 60 seconds, lightly stir and continue heating in 15 second intervals until completely melted. Remove balls from refrigerator and grab yourself fork. Plunge the peanut butter balls into the melted chocolate, roll around in it with your fork and lift out to gently shake excess chocolate off. Transfer to a plate or pan that has been lined with film wrap and continue with remainder of balls. If there is any chocolate left over, drizzle over the tops. Sprinkle coconut over the top of each while still wet from chocolate and rrefrigerate until chocolate is firm.


　
　

* You can substitute white candy coating without adding the shortening here as well, or use white chocolate squares, but you WILL need to use shortening or oil.

Makes about 20 small snowballs

Crockpot Figgy Pudding

"Oh bring us a figgy pudding, and a cup of good cheer."
Original Figgy Pudding is a steamed dessert that resembles more a very firm mousse than anything. although you can steam this dessert in its' classic preparation, not many have the tools to do so. The ONLY other method of preparation that closely resembles the original intent of this English pudding is through the crock pot. Honestly! It comes out to an almost cake-like consistency while having that pudding-like texture. Its hard to put it into words but I think this variation is light, fluffy and packed with flavor and the almost melt-in-your-mouth body is superior to that of any other Figgy Pudding recipe you can find.

Originally, this classic added figs, breadcrumbs, pepper, almonds or walnuts, dates, raisins and a Hard Sauce. Dark rum was often added, as well, as you can add here if you like. Simply add 1/2 cup dark rum or 2 teaspoons rum extract.

　

1 cup milk

1 cup apple jelly*

1 cup dried figs, dates or plums(prunes), pitted and minced

1/2 cup dried cranberries, craisins or raisins

3 tablespoons butter or margarine, melted

1 1/4 cup flour

1 cup fresh bread crumbs, rye, white, wheat

3/4 cup brown sugar

3/4 cup cocoa

2 teaspoons baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon grated lemon zest

1 apple, peeled, cored, chopped fine

Red Currant Hard Sauce, recipe below

　

In a medium saucepan, add the milk, figs, cranberries and butter. Place over low heat. When it starts to simmer, let the figs and cranberries cook for 10-12 minutes, or until they are softened, mixing occasionally. Remove from heat to cool 15 minutes.

Meanwhile, in a large bowl, combine the remainder of ingredients(except Hard Sauce) until thoroughly mixed. Add the milk mixture and stir to combine. If there are lumps, that is perfectly fine.

Preheat crock pot on medium heat. Transfer the Figgy Pudding to crock pot, cover and reduce heat to low. Cook for 1 1/2-2 hours, or until cake bounces back when touched on top. Serve with ed Currant Hard Sauce poured over the top of each serving. The Hard Sauce will thin out and "melt" over the warm Figgy Pudding..

　

Red Currant Hard Sauce

1/2 cup butter or margarine, softened

1-1 1/2 cups powdered sugar

1/2 cup red currant jam, jelly or preserves

With a hand mixer or tabletop mixer, beat the butter on high for 1 minutes, or until it is very creamy and fluffy. Reduce speed to low and beat in a half cup of powdered sugar. Keep adding powdered sugar until it resembles peanut butter. Beat in the orange juice to thin out to the consistency of whipped cream. Hand fold the red currant jam so that it is streaked throughout. Use your favorite jam or preserves here as well or substitute real dark rum or rum extract to stay with tradition.



* or 1/2 cup molasses

Sugar Plums

The Sugar Plum Tree
Have you ever heard of the Sugar-Plum Tree?

'T is a marvel of great renown!

It blooms on the shore of the Lollipop sea

In the garden of Shut-Eye Town;

The fruit that it bears is so wondrously sweet

As those who have tasted it say)

That good little children have only to eat

Of that fruit to be happy next day.

　

When you 've got to the tree, you would have a hard time

To capture the fruit which I sing;

The tree is so tall that no person could climb

To the boughs where the sugar-plums swing!

But up in that tree sits a chocolate cat,

And a gingerbread dog prowls below--

And this is the way you contrive to get at

Those sugar-plums tempting you so:

　

You say but the word to that gingerbread dog

And he barks with such terrible zest

That the chocolate cat is at once all agog,

As her swelling proportions attest.

And the chocolate cat goes cavorting around

From this leafy limb unto that,

And the sugar-plums tumble, of course, to the ground--



Hurrah for that chocolate cat!

There are marshmallows, gumdrops, and peppermint canes,

With stripings of scarlet or gold,

And you carry away of the treasure that rains

As much as your apron can hold!

So come, little child, cuddle closer to me

In your dainty white nightcap and gown,

And I 'll rock you away to that Sugar-Plum Tree

In the garden of Shut-Eye Town

　
Reprinted from Poems of Childhood. Eugene Field. New York: Charles Scribner's Sons, 1904

What child hasn't heard of at least the beginning stanza of this classic poem? The numbers are dwindling, I am afraid, as well as the number or people who have actually had the enjoyment of the taste treat associated with this story.

True Sugar Plums were so-named because, although not actually 'sugared plums', the original recipes used raisins or dried plums, otherwise known as prunes. Raisins were held together with nuts of various types and other dried fruits and rolled into small truffle-like balls They were a hit with youngsters and oldsters alike many generations ago. Without altering the original too much, try The Yankee Chef's version of this Christmas sweet the way your forebears tasted them, with only a couple of extra touches to round off the textural experience.

Today's recipes use the food processor or blender to finely mince all the ingredients, but I think that method muddles the flavor too much and gives it a monotone texture.......Blah! By simply chopping the ingredients by hand, the taste is fantastic and you can actually distinguish the different flavors all "rolled up into one". Adding granola is a great touch as well, but if you happen to have some granola-type cereal on hand, even the nut-laden variety, by all means this is a nice alternative too. Refer to NOTE for extended list of various alternatives to use.

1/2 cup raisins, left whole or chopped

1/2 cup granola

1/2 cup dried banana chips, crushed

1/2 cup candied green cherries, chopped

1/2 cup dried plums(prunes), orange-scented, chopped

1/2 cup candied red cherries, chopped

1/2 cup orange marmalade

1/2 cup honey

　

In a large bowl, combine all ingredients well with damp hands or use gloves(latex that is-work gloves won't work so well here). This may be best accomplished if you have a standing mixer with a paddle attachment. With your hands still slightly wet from water, mold into small balls, pressing tightly to mold. Place on a large platter and let air dry for an hour to dry the outside and make less sticky. Cover and keep until needed at room temperature. For a 'sweet and salty' flavor, sprinkle some kosher or other large-grained salt on top of each Sugar Plum.

　

NOTE: You may also substitute the following or use some imagination to form that perfect Sugar Plum, I promise Santa will love it just the same. I use candied fruits here because it adds that special flavor and extra holding power. Use all dried ingredients if desired. Try dried apple slices, candied pineapple(both yellow and green), crushed walnut, pecans or slivered almonds, golden raisins, dried apricots, candied or grated lemon or lime peel, candied citron or shredded coconut.