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Hear the
song!
Oh Tannenbaum!
The Christmas Tree
Many stories are told about the origins of the Christmas tree, but one of
the more popular versions is that the traditions of the Christmas tree
came from Germany. Many people believe that Martin Luther introduced
the first Christmas tree in the early 16th Century. However, other
evidence indicates that the fir tree - Tannenbaum - originated at the
winter solstice celebration of the pagan German tribes. The use of
the Christmas tree had established itself by Lutherıs time; perhaps,
Luther promoted this tradition.
Records show that around the 17th Century people began to decorate
the tree with candles; other records, in the form of medieval
songs, show that in the 13th Century the rich welcomed their guests into
their homes and in official places with trees studded with candles. A
"Paradise Tree," a fir tree hung with apples was often used as a
prop on stage in the Medieval Paradise Plays. Plays, known as "Miracle
and Mystery" plays,
which were enacted episodes form the Bible were performed in the Middle
Ages. These plays and sermons were the only forms of religious
instruction for the common, predominantly illiterate population of
that day. The Paradise episodes or plays were performed around
Christmas time and depicted Eve giving Adam the apple which she had
plucked from the evergreen fir tree.
This evergreen fir tree presented immortality to the people. People
began to set up these trees in their homes and gradually added simple
decorations. In line with these early traditions, ³Art² Christmas fir
trees are set up in public places around Germany and are hung with roses
cut from paper of many colors, apples, wafers, spangles of gold and sugar,
etc. today.
I found an interesting story about a Swedish soldier who was badly wounded
during the Thirty-Years War (1618-1648). The soldier was nursed by a
kind German family in Leipzig. In gratitude, he set up a tree
decorated with candles which were lit at Christmas in one of the churches
in the city.
Another reference to the Christmas tree occurs in the novel of the German
writer, Göthe. In "The Sorrows of Young Werther" written
by Goethe in 1774, Lotte, the heroine, decorates a Christmas tree
with fruits and sweets and wax candles.
At first the Christmas tree was popular in only two segments of society.
Only the rich captured the fashion and the followers of the
Lutheran faith practiced the customs of the Christmas tree,
However, in time this custom spread to all levels of society, as well as
from Europe to America. In American Charles Dickens called the tree
"that new German toy". The tree and Christmas were
synonymous.
Another custom which came to America, through the settlers in
Pennsylvania was the wooden tree or wooden pyramid instead of the usual
evergreen fir tree. These symbols of the tree are decorated with
candles, bells, miniature nativity scenes, carolers, angels and even
people carrying out their every-day chores. The heat of the burning
candles drives the propeller on top of the pyramid and sets all the parts
in motion. These are often placed in the corner of the parlor
which is transformed into a miniature landscape surrounding the tree and
pyramid with cardboard mountains, complete with mechanized waterfalls and
little
miners methodically clanging away. This is especially popular in the
the "Erzgebirge" Erz Mountains which is a mining district where
woodcarving and toy-making have been carried out for centuries.
Today the Christmas tree is a symbol in Christianity or just the center of
Christmas celebrations. Whether artificial as it is in many parts of
the world such as Asia, Africa and South American or in its original form
as the evergreen fir tree, the tree for many people symbolizes a time of
family, love and giving. It is a time when we can take time out from
our busy lives to reflect on the origins of Christmas and the meaning of
Christmas for each of us.
Don't forget to light the second advent candle!
First Sunday of Advent 
December 2, 2001
Second Sunday of Advent
December 9, 2001
Third Sunday of Advent
December 16, 2001
Fourth Sunday of Advent
December 23, 2001
The
Great American Christmas
Quiz
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Pear Tart |
 (Serves 6)
5 oz (150 g butter
8 oz (240 g) all purpose flour
4 oz or 3/4 Cup (125 g - 1-1/2 dl) sugar
1 egg
1/4 tsp vanilla essence
1/2 tsp grated fresh ginger (or dried)
1 Tbsp water (if necessary)
4 fresh pears
Preheat oven at 400 F (200 C)
Cut the butter into small pieces and with a pastry cutter blend it into the flour. Beat the egg and add together with
the sugar, vanilla and ginger and mix gently with the tips of your fingers until a soft round dough forms - add the water
if necessary.
Butter a spring form or a tart or pie pan. Divide the dough into two portions and roll out each portion to fit the dish.
Place half of the dough into the bottom of the dish and press the edges up to the edge of the dish. Peel the pears, remove
the core and cut them into halves or quarters. Place the pears on top of the crust with the rounded portion of the pears
to the top and the narrow portion of the pears toward the middle. Sprinkle with a little sugar (if you wish). Place the
second portion of the dough over the top and seal the edges. Brush the top pastry with cold water and sprinkle with coarse
sugar. Bake in the middle of the oven for about 40 minutes. Serve warm with whipping cream or vanilla ice cream.
Note: You can also use tinned pears or fresh apples.
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Brown Sauce
(Basic Sauce) |
 4 oz (120 g) beef or pork
drippings
(butter can also be substituted)
1 diced carrot
1 chopped onion
1 chopped stick of celery
1 bay leaf
1 sprig parsley (or 1 tsp dried)
1 spring thyme (or 1 tsp dried)
1 Tbsp chopped bacon
2 oz (60 g) flour
5 peppercorns
1-2 Cup (2-3 dl) drained peeled tomatoes
3 pints ( 3 liters) clear beef or pork bouillon
Melt the drippings or butter in a heavy saucepan and add the carrot,
onion, celery, bay leaf, parsley, thyme and bacon. Cook over
high heat stirring constantly until the mixture begins to brown.
Sprinkle with flour. Cook and stir constantly until the
flour is absorbed by the drippings and makes a nice paste. Add
all other ingredients and simmer over lowest possible heat for 1-2
hours or until liquid is reduced to half. Skim if necessary
and stir occasionally. Strain the sauce and cool. Use the
sauce as is or use as a base for other sauces. Makes about
2-1/2 pints (liters) |
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Sugar-Browned
Carrots
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 6-8 medium-sized carrots
1 oz (30 g) butter
1-1/2 oz (45 g) sugar
1/2 tsp salt
Scrape or peel the carrots and cut into thin sticks. Cook in
salted boiling water (or steam) until just tender. Drain well.
Melt butter in a heavy skillet and when hot, stir in the sugar. Let
the sugar caramelize (stir over medium heat until it becomes a light
brown, liquid caramel). Add the cooked carrots and
cook until they are golden on all sides. Shake the frying pan
or stir gently. Sprinkle with parsley and a little coarse
salt. Serve immediately.
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Red Cabbage (Rotkohl)
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1 medium-sized red cabbage
(about 3 lbs)
1-1/2 oz (45 g) butter
3-4 Tbsp sugar (more or less - according to taste)
2 fl oz (1/4 Cup / 1/2 dl) red wine vinegar
2 fl oz (1/4 Cup / 1/2 dl) water
Salt and pepper to taste
2 medium-sized tart apples, peeled, cored and
chopped
5 oz (150 g) red currant jelly
Remove the tough outer leaves from the cabbage and discard them.
Shred the rest of the cabbage is fine as possible. In a
deep, heavy skillet or saucepan over medium heat melt the butter.
Stir in the sugar and let it caramelize but not burn. Reduce
the heat to medium low and add the cabbage and cook it for 5 - 10
minutes, stirring constantly.
Add the vinegar, water, a little salt and pepper and simmer
covered over low heat for 1-2 hours or until the cabbage is almost
tender. Stir occasionally. Add a couple of tablespoons
water to the cabbage if necessary. When the cabbage is quite
tender, add the chopped up apples and red currant jelly. The
cabbage should be sweet-sour. Adjust with more sugar or
vinegar if necessary. Cook about 30 minutes more and serve.
Note: The red cabbage tastes better if made the day
before, in which case, reheat slowly, stirring frequently.
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Marinated Pork Roast
(Schweine Sauerbraten)
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 Allow about 6-1/2 to 7-1/2
oz (200 - 220 g) pork roast
3-4 onions
2 carrot
1 tsp parsley (or 1 parsley root)
1-2 bay leaves
Allspice (1/4 tsp or 3-4 corns)
2 cloves
1/4 tsp thyme (or 1 sprig of thyme)
2-3 tsp sugar
Vinegar (2/3 wine vinegar to 1/3 water)
Salt and pepper to taste
A little lard or margarine
Rub the meat with salt and place in a clay bowl or other ceramic
bowl. Slice the onion and carrot. In a medium-sized
saucepan bring the spices, herbs and vinegar to a boil. Set
aside to cool. Pour the warm marinade over the pork roast. The
liquid should cover 3/4 of the roast. Pour the marinade
over the pork roast and set in the refrigerator for about
48 hours. Turn the meat regularly.
When ready to cook the meat, remove it from the marinade and dry off
with a paper towel and brown on all sides in a heavy skillet or
Dutch oven. Add
a little bouillon or water and roast in the oven for 2-3 hours at
350 F (180 C). Continue to add either bouillon or water if the
roast needs liquid.
Remove the roast and set aside for about 20 minutes keeping it warm.
Strain the juices from the meat, skim off most of the fat and
thicken with a little potato or corn flour dissolved in 1/4 cup
water. Season with salt and pepper.
Slice the roast and serve with boiled or mashed potatoes, red
cabbage, brown sauce and any other vegetable of your choice.
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you concur. If you
have any recipes, thoughts or traditions which you would like to share with our
readers which stem from your cultural background, we would be happy to share
these in our Newsletters. So light your first advent candle and enjoy the Advent
with us!
