My blog is still somewhat of a journal for me, and I can’t handle deleting my old “entries” when a post needs updated photos. (My thoughts on tomato aspic have not changed one bit, so here they will stand.) Here is the original post from 2011: I started my blog in October of 2011, and posted this recipe for Butter Pecans just a couple months later on December 12, so you can tell that they are a priority recipe!
Ultra Fudgy Chocolate Crinkle Cookies « can’t beat a classic! Mint Chocolate Chip Cookies « there is a reason this is one of the top recipes on my site! Dipped Chocolate Peppermint Cookies « So beautiful! And, more importantly, delicious. Soft Cinnamon Cookies with Maple Pecan Frosting Caramel Pecan Thumbprint Cookies « these are a Better Homes and Gardens classic, they are perfect for cookie plates! Spritz « These are a Swedish classic from Eric’s Grandma Prudie. We make them every year! Swedish Sour Cream Twists (Layered Yeast Cookies) « Dip these in hot chocolate. Divine! Crispy Swedish Cardamom Cookies « Simple. Delicious. Addictive. Italian Christmas Cookies from The Farmgirl Gabs Chocolate Orange Roundies from Helvetic Kitchen
Facebook | Pinterest | Instagram I am all about tradition, don’t get me wrong. Traditions are about family togetherness and I love them. I especially love them when they are delicious. Unfortunately tomato aspic does not fall under this category. How can you love what is essentially a tomato jello, even if it is dressed up in a bundt mold? I am not alone; even Eric admits that tomato aspic is revolting. In fact, I’m pretty sure that Bumpa (Eric’s grandpa, Prudy’s son) is the only one who eats the stuff every Christmas. This is the same man who also eats pickled herring on a regular basis. Just sayin’. The first year we were married, Eric and I went to my parent’s house for the holidays. We have our Christmas traditions too, and those traditions usually include lots of mashed potatoes and tri-tip. But to make Eric feel more at home, I decided to try to recreate his family’s Christmas Eve dinner, even down to the tomato aspic. The meatballs turned out awesome. I even won the meatball contest. (My brother-in-law, whose family is hardcore Italian, insisted on having a meatball contest to prove “once again” that northern Europeans (and their meatballs) are inferior to their southern neighbors. Boo-ya.) Meatballs, check. The potatoes were good. The rye bread was good. The tomato aspic? Didn’t set up. So when we flipped that bundt mold over, instead of revealing our magnificently shaped (if nothing else) tomato jello, out came tomato soup with chunks of gelatin floating in it. Yum. *Karen from Christmas Present chiming in. Here are some of Prudy’s famous cookie recipes I’ve shared since Butter Pecan’s original publication in 2011: Spritz, Gingersnaps, Sour Cream Twists, Thin and Crispy Sugar Cookies, Mexican Wedding Cookies, and Cardamom Cookies. There are so many more, I need to get on it! Here’s one of the original photos from 2011:
Salted butter Brown sugar Egg yolk All-purpose flour Salt Pecan halves
Stack them in a tupperware and keep them at room temperature for up to 4 days or in the freezer for up to 3 months. When you’re ready to serve them, let them thaw at room temperature or warm for a few seconds in the microwave.
