Who was St. Nicholas? and Spicy Sinterklaas Cakes (Speculaas) Recipe

Who was St. Nicholas?

In Holland, everyone celebrates the Feast of Sinterklaas, or St. Nicholas, on the eve of December 6. After dinner, families hunt for presents, following clues in funny, anonymous poems. They also eat cookies and candies, especially spicy Speculaas cookies formed in wooden molds shaped in the figure of St. Nick.

 

Who was St. Nicholas? His life, like the lives of many saints, is shrouded in mystery. We know that he was the bishop of Myra in Lycia, part of Asia Minor, during the 4th century. He is credited with saving three sisters from lives of ill repute by throwing bags of gold into their house (some say down the chimney; others say through the window) to provide for their dowries.

 

In many places in the United States and abroad, children still place their shoes by the window for St. Nicholas to fill with presents and sweets on the night before his feast day.

 

Ever wondered how the custom of giving Christmas presents originated? The ancient Romans gave each other gifts on the calends (first day) of January, and the practice spread throughout the Roman Empire. Eventually, Christians moved the custom to December 25, although many Christians still give gifts on January 6, the feast of the Epiphany, commemorating the manifestation of Jesus' divine nature to the Magi.

 

Make your own speculaas! See this recipe and other sweet gift ideas from the kitchen.

 

Spicy Sinterklaas Cakes (Speculaas) Recipe

Press the dough for these cookies into a carved wooden mold, or roll out the dough and cut with cookie cutters.

 

Yield: Makes about 18 to 24 medium cutout cookies.

 

1/3 cup packed dark-brown sugar

1 tablespoon milk

1 cup flour

1/2 teaspoon each powdered cloves and cinnamon

1/4 teaspoon each nutmeg and powdered ginger

1 pinch salt

1/4 teaspoon baking powder

1 tablespoon chopped blanched almonds

1 tablespoon minced candied fruit

5 tablespoons butter

large slivers of blanched almonds, for decoration

 

In a medium mixing bowl, combine the brown sugar and milk, and stir until smooth. Add the flour, spices, salt, baking powder, almonds, and fruit. Cut in the butter with a pastry blender. Chill. Preheat oven to 350° F. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookie sheet. Press almond slivers onto the cookies wherever they fit into the design. To make cutout cookies, roll the dough about 1/4 inch thick and cut with cookie cutters. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.

 

Sincerely, The Old Farmer’s Almanac

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