12 Days of Christmas — Day 9

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During the twelve days until Christmas break, the King Street Chronicle will again present staff favorites from the holiday season. This ninth edition will not include nine ladies dancing, but beloved Christmas songs, memories, recipes, movies, and crafts.
Song: 

 
 

“Wonderful Christmas Time” by Paul McCartney.

 
 
 
 
Memory:
Señora Montserrat Garcia, Upper School Spanish Teacher and Upper School World Languages Department Chair

Señora Garcia and her family gather for Christmas dinner. Courtesy of Señora Garcia

“In Spain, we celebrate Christmas mainly on the 24th. For my family, Christmas is not about getting or receiving gifts, but it is a day for us to spend time together and enjoy each other’s company. I have many happy memories from the Christmases I spent in Spain because it was when I would see most of my family and being with them was what made the holiday special. When I moved to the US, I made sure to return every year to Spain during Christmas time so my children could have this same experience.”
 
 
 
 
Recipe: 

Lemon Ricotta Cookies with Lemon Glaze

Ingredients:

  • Two and a half cups of all-purpose flour

  • One teaspoon of baking powder

  • One teaspoon of salt

  • One stick of unsalted butter, softened

  • Two cups of sugar

  • Two eggs

  • One container of whole milk ricotta cheese

  • Three tablespoons of lemon juice

    Courtesy of foodnetwork.com
  • One lemon, zested

  • One and a half cups of powdered sugar

  • Three tablespoons lemon juice

  • One lemon, zested

Steps:
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about three minutes.
  4. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  5. Line two baking sheets with parchment paper. Spoon the dough (about two tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  6. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about a half-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about two hours. Pack the cookies into a decorative container.

 
Movie:
 

 
Once Upon a Holiday
“When an actual, honest-to-goodness royal princess runs off from her official obligations and duties for a couple of days to see how the other half lives, she winds up falling for a good Samaritan who is unaware of her real identity. And it happens right around Christmas. Will the guy still feel the same way once he learns the truth? And if this works out, won’t that make him a prince? We’re guessing yes,” courtesy of hallmarkchannel.com.
 
 
 
Craft:
Hanging Holiday Lanterns
Supplies:

  • Eight ounce Mason Jars with lids and bands
    Courtesy of papernstitchblog.com
  • Sixteen ounce Mason Jars with lids and bands
  • Thirty-two ounce Mason Jars with lids and bands
  • Heavy-duty yarn
  • Three-quarter inch or one-inch circle stickers
  • Spray paint
  • Battery-powered LED string lights
  • Tree trimmings and floral wire (optional)
  1. Start by adding stickers to the outside of the jars in any pattern. Make sure they’re smooth against the surface of the jar. Then remove the lid and spray paint in a well-ventilated area.
  2. Once dry, remove the stickers from the jar. If any of the stickers are difficult to remove, use a sharp blade. Then, add a couple of long piece of yarn underneath the lid lip and triple knot them together after wrapping around the lip. Add battery-powered LED string lights inside and close the jar.
  3. Optionally add some tree trimmings around the mouth of each jar with a little bit of wire.

-Curated by Daisy Steinthal ’19, Editor-in-Chief
Featured Image by Daisy Steinthal ’19