'DECK THE HALLS' ~ WINTER GREENS with CRANBERRY PORT VINAIGRETTE / EGGNOG MUFFINS

Deck the halls with boughs of holly,

Fa la la la la, la la la la.

WINTER GREENS with CRANBERRY PORT VINAIGRETTE

~ Delicious 'wilted' salad clipped from Bon Appetit (Dec 1992)

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1 cup tawny port

1/3 cup sliced shallots

1 cup fresh cranberries

1/3 cup vegetable or canola oil

3 Tbsp. raspberry vinegar or red wine vinegar

coarse salt & freshly ground pepper

8 cups assorted greens

2/3 cup crumbled Stilton or blue cheese

1/4 cup chopped pistachios

• Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 Tbsp. about 10 minutes. Add Cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt & freshly cracked pepper.
• Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm with Eggnog Muffins.(6 servings)

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EGGNOG MUFFINS

3 cups flour

1 Tbsp. baking powder

1/2 cup sugar

1 tsp. ground nutmeg

1/2 tsp. ground cinnamon

2 large organic eggs

1 cup milk or sour cream

1/2 cup melted unsalted butter

2 tsp. rum (or rum extract)

1 Tbsp. sugar

1/2 tsp. ground nutmeg

1/4 tsp. ground cinnamon

• Preheat oven to 400-degrees.
• Combine flour, baking power, sugar, nutmeg and cinnamon in large bowl. In medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry and stir, just until mixed. Spoon batter evenly into 12 large greased muffin cups.
• Combine remaining sugar, nutmeg and cinnamon. Sprinkle evenly over muffin tops.
• Bake in oven for 20 minutes or until golden. (12 muffins)

Deck the Halls!

The music to Deck the Halls is believed to Welsh in origin and was reputed to have come from a tune called "Nos Galan" dating back to the sixteenth century. In the eighteenth century Mozart used the tune to Deck the Halls for a violin and piano duet J.P. McCaskey is sometimes credited with the lyrics of Deck the Halls but he only edited the Franklin Square Song Collection in which the lyrics were first published. The first publication date of Deck the Halls is 1881. The author is unknown but the words are said to originate in America.

( ~ from CHRISTMAS CAROLS )

PURE BLUE EASTER IRIS ~ ( HOLY SATURDAY BRUNCH ) ASPARAGUS and GOAT CHEESE QUICHE /CARROT PECAN COFFEE CAKE with PRALINE STREUSEL / AMBROSIA

"Easter spells out beauty,

the rare beauty of new life."

~S.D. Gordon

ASPARAGUS and GOAT CHEESE QUICHE

~ retro is back and real men 'do eat quiche'
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1 Pillsbury crescent roll package
1 lb. trimmed asparagus
3-4 chopped shallots
2 Tbsp. unsalted butter
1 1/4 cup half & half
4 large organic eggs
scant pinch coarse salt
1/2 tsp. white pepper
1/2 tsp. Hungarian paprika
1 Tbsp. chopped fresh thyme (1 tsp. dried)
2 cup crumbled goat cheese
additional thyme for garnish

• Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside.
• Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry.
• Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese.
• Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears decoratively over top. Sprinkle with thyme. Bake for 40 minutes or until set. Cool 10 minutes before serving.
  
  

CARROT PECAN COFFEE CAKE with PRALINE STREUSEL
~ this perennial favorite returns each spring
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Praline Streusel:
1/2 cup flour
1/4 cup firmly packed brown sugar
4 Tbsp. chilled unsalted butter
1/3 cup chopped pecans

Coffee Cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
1 cup softened unsalted butter
1 1/4 cups firmly packed brown sugar
4 large organic eggs
2 cup shredded carrots
1 cup chopped pecans

• Preheat oven to 350-degrees. Generously grease a 9-inch springform pan.
• Make the streusel: In a large bowl, combine flour & sugar. Cut in butter until size of small peas. Add pecans and toss to mix.
• Make the cake: In a large bowl, sift together the fours, baking powder, soda, salt, cinnamon, mace & nutmeg. In another bowl cream butter & sugar until fluffy. Beat in eggs, one at a time. Stir in carrots. Add dry ingredients and stir until well blended. Fold in pecans. Turn batter into prepared pan and spread evenly. Sprinkle with streusel. Bake for about 50 minutes or until it tests done with toothpick. Cool 10 minutes before removing sides. Serve warm or at room temperature. (12-14 servings)

~ Spring snow and blue iris

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AMBROSIA
~ holiday favorite
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1 large chilled can drained pineapple chunks
1 (11-oz.) chilled can drained mandarin oranges
1 cup sour cream
1 cup miniature marshmallows
1 cup coconut

Mix together and chill before serving. When serving, refresh with additional fresh coconut.

* Holy Saturday Menu repost