1st Day of Christmas Haiku, #Christmas, #partridge, #peartree via @PatFurstenberg

1st Day of Christmas Sunday Haiku: Haiku-San, A Partridge in a Pear Tree

Partridge in pear tree

Feathers fly around, chirping.

I contemplate snow.

~

Merry Christmas!

I hope you will enjoy the “12 Days of Christmas” themed haiku published here starting today, on the Day Christianity celebrates the Birth of Jesus. This song is over 230 years old and was first publish without musical accompaniment, as a chant.

What is the pear tree doing in a Christmas song? Cecil Sharp, an English folk song connoisseur, believes that pear tree is just the French perdrix (partridge) lost in translation: “un’ perdrix sole”

Did you know that in the old versions of “12 Days of Christmas” the word on was not present at the beginning of each verse? It was introduced in the 1909 printed version of Austin and it stuck – proof to the power of the printed word.

Did you know that some older versions have juniper tree or June apple tree instead of pear tree?

In older versions my true love is  replaced by my mother and partridge is replaced with very pretty peacock.

“12 Days of Christmas” is a cumulative song, the verse structure modified so that each verse is based on the previous one with minor additions. Other such songs are The Barley Mow:

“Here’s good luck to the pint pot,
Good luck to the barley mow
Jolly good luck to the pint pot,
Good luck to the barley mow.

Here’s good luck to the quart pot,
Good luck to the barley mow
Jolly good luck to the quart pot,
Good luck to the barley mow”

or The Rattlin’ Bog:

“Hi ho, the rattlin’ bog,
The bog down in the valley-o,
Hi ho, the rattlin’ bog,
The bog down in the valley-o.

1. Now in the bog there was a tree,
A rare tree, a rattlin’ tree,
The tree in the bog,
And the bog down in the valley-o.

2. And on that tree there was a branch,
A rare branch, a rattlin’ branch,
The branch on the tree, and the tree in the bog,
And the bog down in the valley-o.”

Yiddish folk music contains many wonderful examples of cumulative songs. The French nursery rhyme Alouette is another great example.

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You can enjoy more haiku on this page of my website

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12 Days of Christmas images available freely on 3dinosaurs.com

Text and Haiku-San © Patricia Furstenberg.

The song verse are quoted for educational purpose only, source wikipedia.

I hope you enjoyed my haiku. Let me know your thoughts in comment below.

 

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Festive Dessert for Christmas and Easter, Romanian Cozonac, a Sweet Bread Recipe, Reteta Cozonac

Cozonac Recipe @PatFurstenberg

Cozonac is not only a culinary tradition , but a lesson in history as well. First baked in Ancient Egypt, sweetened with honey and filled with nuts, it soon appealed the Greeks plakoús, πλακούς – who added raisins and walnuts into its filling. Next, the Romans loved it, adding their own spin to the recipe, dried fruits, and sharing it all over the Roman Empire – Romania included.

Cozonac Recipe

NOTE: this recipe makes 4 loaves (and 3 baby ones, please see below). Half it if you want to make less.

The cozonac is a sweet bread with filling, so having a filling is crucial for an all rounded taste.

TIME: preparation alone, between 3 – 4 hrs with baking time (because the cozonac must be allowed to rise twice). To reduce this time you can prepare the nut filling the day before).

This recipe makes 4 loaves and 3 baby ones

The recipe for cozonac consists of two parts:

  • the filling (this is a nut filling, but if you are allergic to nuts or prefer not to use nuts, you can skip this part and use 250 g small cut Turkish Delight or plain chocolate spread instead);
  • the sweet bread dough.

Nut filling recipe (for 2 loaves):

  • 250 ml milk (I used a lactose-free coffee creamer)
  • 425 g ground walnuts (TIP: you can put the walnuts in a sandwich bag and roll them over with a rolling pin – please see below)
  • 170 g white sugar
  • 40 ml rum extract (you can substitute with 10 ml vanilla extract)
  • 10 ml lemon extract (or lemon juice)
  • 1 Tbsp lemon zest
  • 2 Tbsp good cocoa powder (even 3 Tbsp if you love cocoa)


You can put the walnuts in a sandwich bag and roll them over with a rolling pin to ground them.
Cut the Turkish delight in quarters. You can use snow sugar (icing sugar) to stop it from sticking.

How to prepare the nut filling:

Melt sugar in milk over medium heat.

Melt sugar in milk over medium heat.

Add ground walnuts and stir for 10 minutes, until mixture is thickened.

Add ground walnuts and stir for 10 minutes, until mixture is thickened.

Remove from the heat and add cocoa, rum extract, lemon extract, and lemon zest. Set aside and let it cool.

Remove from the heat and add cocoa, rum extract, lemon extract, and lemon zest.

Sweet bread dough recipe (makes 4 loaves):

  • 1 l milk (I used a lactose-free coffee creamer)
  • 2 kg white flour
  • 12 Tbsp white sugar
  • 2 Tbsp lemon zest
  • 40 ml rum extract (or use 5ml lemon juice + 10ml Vanilla)
  • 6 -9 eggs at room temperature (depending on the size, e.g. 6 XL or 9 small). Use the freshest eggs you can find. The yolks will also give the cozonac, when cooked, a lovely light-yellow tint.
  • 300 g butter (at room temperature)
  • 1 tsp salt
  • 3 packets fast rising dry yeast (3×10 g)
  • 1 beaten egg for brushing the top of the loaves (or milk)

TIP: you will need a mixing bowl big enough to accommodate both your fists and still to give you enough space to knead the dough. A big cooking pot can also be used.

Mix butter, 1/2 of the milk and sugar in a saucepan and place it over medium heat until butter is melted and sugar is dissolved. Add the other 1/2 of the milk and let it cool until just warm.

Mix butter, 1/2 of the milk and sugar in a saucepan and place it over medium heat

Beat the eggs and blend them in the lukewarm milk mixture. Add lemon zest and rum / vanilla essence. Mixture should be +- 35 Degrees before adding it to the flour (too cool and the yeast will not be activated; too hot and it will kill the yeast).

We used 9 small size eggs.
You need 3 tablespoons of lemon zest in total.

In a large bowl place the white flour, sprinkle the salt and the dry yeast and give it a little mix. Make a hole in the center, like a well. Add the butter-milk-sugar-egg-essence mixture in this well. Mix with a wooden spoon until all ingredients are blended together – see images below.

In a large bowl place the white flour, sprinkle the salt and the dry yeast. Add the butter-milk-sugar-egg-essence mixture in.
Mix with a wooden spoon until all ingredients are blended together.

Next you need to knead the dough with your fists for about 15 minutes. Knead then fold it over, turn the bowl 180 degrees and repeat. This will get the yeast to work. If the dough sticks to your hands pour a little bit of cooking oil (a teaspoon the most) over your hands and rub them, then knead again.

Knead then fold it over, turn the bowl 180 degrees and repeat.

Just when you are done (15 minutes later) tug the dough in all around turning it into a nice, flat ball, rub a little bit more cooking oil over its top and all around the walls of the bowl. This is important as the dough will rise, you don’t want it to stick to the walls of the bowl. Cover the bowl with plastic and a clean tea towel and place in a warm spot. Allow the dough to rise until double in size. (about 20 – 30min)

Cover the bowl with plastic and a clean tea towel

Meanwhile, oil and flour your loaf pans and sprinkle your working area with flour. You can feel like a kid again and draw something…

Oil and flour your loaf pans and sprinkle your working area with flour.

Once the dough doubled in size kneed it down the dough once or twice, then divide it into the number of loaves you decided to make.

Once it doubled in size kneed down the dough once or twice

Pick one of the balls of dough and, while holding it above the working surface, stretch it a bit. Lay it flat and roll it with the rolling pin until it is about 3-4mm thick. In lengths, it has to be a little bit longer than your cooking pan. With a butter knife divide it in three.

For each loaf: roll the dough about 3-4 mm think, cut it in three strips.

TIP: consider how many loaves you will make and divide the nut filling or the Turkish delight accordingly.

Fill each of the three strips with the fillings desired. Roll each strip, pinch both ends and pinch along the rolled edge. Plait the three rolls together into a loaf. Carefully pick it up and place it in the pan.

Fill each of the three strips with the fillings desired. Roll each strip Plait the three rolls together into a loaf.

Repeat for the remainder loaves.

Repeat for the remainder loaves.

Place each cozonac into a greased and floured loaf pan, brush with egg or milk and cover with a lightly greased plastic and a clean tea towel.

Place each cozonac into a greased and floured loaf pan, brush with egg or milk and cover with a lightly greased plastic

Allow the loaves to rise for another 20-30 minutes in a warm place.

Switch on the oven at 170 degrees Celsius or 340 Fahrenheit (Gas 3-4).

Bake for about 45 minutes or until light brown.

Bake for about 45 minutes or until light brown.

Set the pans on their side for 5 minutes.

Remove from the pan using a butter knife and then allow the cozonac to cool completely before serving – if you can resist it.

Serve with milk, coffee, tea, ice cream, red wine or with hard boiled egg and spring onion for breakfast!

Cozonac is best enjoyed with milk, coffee, tea, ice cream, red wine…

Merry Christmas! Craciun Fericit!

What about you? What is your favorite Christmas meal?

If you decide to make cozonac using the recipe above, do send me a picture of your cozonac. I would love to post it here!

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Jesus, #Christmas #Haiku #Sunday #HaikuSan #Jesus via @PatFurstenberg

Jesus, Christmas Sunday Haiku: Haiku-San

Holy child, God’s gift

Wrapped in hay, guarded by sheep.

White dove glides above.

~

Welcome to Christmas Haiku! This December you can enjoy a winter themed haiku each day until Christmas Day. From the 25th of December I will post a super-special series of haiku on a humorous theme. My Christmas prezzie for YOU! Subscribe to my blog (newsletter sign up on the right column or beneath this post) and never miss a haiku with your morning coffee or favorite cuppa! Merry Christmas!

You can enjoy more haiku on this page of my website or in my new book of poetry and haiku, As Good AS Gold:

“I believe this collection of poems would appeal to all ages young and old.” (Kraftireader Book Review)

“As Good As Gold is a charming, funny and tender book of poems about ‘man’s best friend.’” (Booksaremycwtches Book Review)

As Good As Gold is also available in Large Print, colorful pictures, a dyslexia friendly edition: get it on Amazon UK, Amazon US, Amazon Canada, Amazon Australia, Amazon Espana, Amazon Deutschland.

Find all my book on Amazon. Enjoy!

I chose the name Haiku-San as it derives from Haiku, meaning unusual verse in Japanese (hai=unusual, ku=verse, strophe) and San, the honorific Japanese title when speaking about people. San is also the phonetic transcription of the first syllable of the English word Sunday, Sun-day hence Haiku-San, a Sunday feature on Alluring Creations involving Haiku I write.

Text and Haiku-San © Patricia Furstenberg.

I hope you enjoyed my haiku. Let me know your thoughts in comment below.

 

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Happy, #Christmas #Haiku via @PatFurstenberg

Happy, a Christmas Haiku

Town sleeps covered by

freshly sieved snow.  Sun smiles bright.

Red bird hops around.

~

Welcome to Christmas Haiku! This December you can enjoy a winter themed haiku each day until Christmas Day. From the 25th of December I will post a super-special series of haiku on a humorous theme. My Christmas prezzie for YOU! Subscribe to my blog (newsletter sign up on the right column or beneath this post) and never miss a haiku with your morning coffee or favorite cuppa! Merry Christmas!

You can enjoy more haiku on this page of my website or in my new book of Christmas Haiku:

An inspirational collection of winter and Christmas themed haiku to help you relax.Enjoy a daily haiku paired with gorgeous seasonal images as well as haiku for “The 12 Days of Christmas”

Find it on Amazon worldwide: Amazon US, Amazon UK.

Here’s a sneak peek:

 

More poetry and haiku for you in As Good AS Gold:

I’ve really enjoyed reading this collection of poems. Pat has found just the right voice for the puppy and his adventures. Has been a great comfort to me at a time when I am having to make the decision to put our own dog down.” (Amazon Review)

Dog lovers will enjoy. Haikus are particularly delightful.(Amazon Review)

As Good As Gold is also available in Large Print, colorful pictures, a dyslexia friendly edition: get it on Amazon UK, Amazon US, Amazon Canada, Amazon Australia, Amazon Espana, Amazon Deutschland.

Find all my book on Amazon. Enjoy!

Text and Haiku-San © Patricia Furstenberg.

I hope you enjoyed my haiku. Let me know your thoughts in comment below.

Follow this blog:
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