LEROYPENNYSAVER&NEWS -DECEMBER 20, 2015
JoinUsOnNewYear’sEve
byLynneBelluscio
LeRoyHousewill be open at 7
pm onNewYear’s Eve. Anyone
can stop by and have a cup of
warm cider, or a cup of coffee.
We’ll have the fireplace lit in the
basement and you can try your
hand at skittles or a game of eu-
chre. The upstairs parlorswill be
set up for skittles and we’ll see
who can get the highest score.
The crinkinole boardwill be set
up andmany of the other games
There is plenty of parking in the
parking lot andwe will light the
Jell-OBrickRoadwith luminaries
to light theway.Andyou’ll have
a front row seat to join the crowd
downby the creek to see thefire-
works at 9 pm.
This isavery traditionalway to
celebrate theNewYear and I am
sure the LeRoy familywould be
glad thatwehavedecided tohave
thisopenhouse. In the1820sand
1830s when Jacob andCharlotte
LeRoy lived in the house, New
Years was the big holiday, not
Christmas. It was the custom for
men togooutonNewYear’sDay
and visit all the neighbors while
theirwivesstayedathome towel-
comeeveryone,witha tablefilled
with cookies and cakes.We have
no idea whether Charlotte and
Jacob entertained onNewYears,
however, inGeneseo,Mrs.Wad-
sworthmentioned that she stayed
at home, and no one showed up,
much toher chagrin.
There were many other Dutch
traditions at New Years. Mrs.
LeRoy would have made sure
her cook prepared honey cake to
guaranteeaprosperousnewyear.
And therewouldbeplentyof the
delicious Oliebollen, filled with
raisins and rolled in sugar. Both
of these recipes were included
in her little hand-written recipe
book.Oliebollen is delicious and
remindsme of a doughnutwhich
is deep fried in oil. Oliebollen
can be traced to the 1600s and is
included in the 1683 edition of
“TheSensibleCook.” Oliebollen
isalsocalledoliekoecken. Ihave
usedseveraldifferent recipes.The
following recipe is from Peter
Rose’sbook aboutDutchholiday
cooking “DeliciousDecember.”
½ cupwarmwater
3pkg. active dry yeast
pinch plus 1/3 cup granulated
sugar
8 tablespoons (1stick)unsalted
butter
1 ¾ cups raisins (I like using
golden raisins)
4 cups all purposeflour
1 tablespoonground cinnamon
½ teaspoonground cloves
½ teaspoonground ginger
¼ teaspoonfinely textured salt
1½ cupswholemilk
1cupwholeunblanchedalmonds
3 medium Granny Smith ap-
ples, peeled, cored and cut into
small slivers
oil, for frying
confectioners’ sugar or granu-
lated sugar, optional
Pour warm water into a small
bowl and sprinklewithyeast and
sugar.Let stand foraminute, then
stir todissolveyeast. Set aside in
awarmplace.
Melt butter on the stove or
in the microwave, and let cool.
Place raisins ina saucepan, cover
withwater andboil for 1minute.
Remove from heat, cool for 5
minutes then drain. Pat dry with
paper towels and mix with 1 ta-
blespoon of flour.
Place remainingflour ina large
bowl, stir in cinnamon, cloves,
ginger and salt. Make a well in
the middle and pour in yeast
mixture.Stirring from themiddle,
slowly add melted butter and
milk. Continue to stir until flour
is completely incorporated and
a very stiff barter forms. Thor-
oughly mix in raisins, almonds
and apples. (I have never made
oliebollenwith fresh apples.)
Cover bowl and allow batter
to rise for about an hour or until
doubled, then stir down. Heat
about4 inchesoil to350degreesF
in a large pot or use a deep fryer.
Usinga largespoon,gatherbatter
about 2 inches in diameter and
carefully, hold the spoonnear the
hot oil andpush thebatter off the
spoon with another spoon. Fry
on each side about five minutes
or until golden brown. Check
for doneness by cutting intoone.
Drain on paper towels. Dust or
roll them in confectioners or
granulatedsugar.Yield:about36.
