At age 12 (?) I decided to take on the very important task of making the family’s traditional holiday dessert, Penoche. My mother was nearby for guidance but I wanted to make it myself. “The recipe has only five ingredients. How hard can it be?”
Mix and bring to a boil:
- Brown sugar. Check!
- White sugar. Check!
- Milk. Check!
- Butter size very small egg. Check!
Heat and stir.
“Hey Mom, this doesn’t look right. How come the egg is cooking and getting all lumpy?”
“EGG? There isn’t any egg in penoche!”
“Sure there is. See? (as I point to the recipe card) Butter size very small egg.”
My 12-year-old brain reads this as an egg the size of butter. This is an old recipe —I don’t know, maybe sticks of butter used to be very small.
Suffice it to say I had to start all over again.
We wish you health, happiness, and local foods for all!
Here is our beloved family recipe: