JANUARY THAW (CRAVING COLOR ... CRAVING COMFORT!) ~ ARBORIO RICE PUDDING

"Food is the most primitive form of comfort."

~ Sheila Graham

Antique Chinese rug

Tufenkian Tibetan and Chinese rugs, vintage pillow, and floral fabric

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ARBORIO RICE PUDDING

~ Craving comfort food, this silky rich pudding courtesy of Dave Lieberman (Food Network) was better than perfect!

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1 cup water

pinch salt

1/2 Tbsp. butter

1/2 cup Arborio rice

2 cups whole milk

4 Tbsp. sugar

1 tsp. vanilla extract

few dashes ground cinnamon

whipped cream (optional)

• Bring water, salt, and butter to a boil in a medium saucepan. Add rice, return to a boil, and then reduce heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but still al dente, abut 15 minutes.
• Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add cooked rice and cook at simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10-15 minutes (or longer).
• Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon. (4 servings)

Note: I tripled the recipe and each step took a bit longer to cook.

Persian Tabrese rug and pillows

Craving color, texture and patterns

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"The craving for colour is a natural necessity just as for water and fire.

Colour is a raw material indispensable to life.

At every era of his existence and his history,

the human being has associated colour with his joys, his actions and his pleasures."

~ Frenand Leger, "On Monumentality and Color", 1943.

HONORING NATIONAL SOUP MONTH ~ MINESTRONE with WINTER PESTO

"To feel safe and warm on a cold wet night,

all you really need is soup.”

~ Laurie Colwin

View from library window

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MINESTRONE with WINTER PESTO

~ Warming favorite for a cold winter night

(adapted from an old 1983 January Bon Appetit)

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1/2 cup dried, rinsed and sorted navy beans (preferably Michigan)

4 minced cloves garlic

4 chopped medium onions

3 chopped celery stalks plus leaves

1 diced potato

2 Tbsp. extra-virgin olive oil

5 1/2 cups organic beef broth

2 chopped tomatoes (about 12 oz.)

6 Tbsp. tomato paste

3 diced carrots

8 oz. fresh diagonally sliced green beans

2 diced zucchini

1 Tbsp. fresh thyme (1 tsp. dried)

1-2 tsp. dried oregano

coarse salt and freshly ground pepper to taste

WINTER PESTO

• Let navy beans soak overnight. Drain and transfer to large saucepan. Cover with water and bring to boil. Reduce heat and simmer 20 minutes. Drain and set aside.
• Heat olive oil in large stockpot. Add garlic, onions, celery and potato and cook until limp but not brown. Add 1 1/2 cup broth, cover and cook 20 minutes until soft. Strain onion mixture returning broth to stockpot. Puree in food processor for 1 minute. Return to stockpot. Add cooked navy beans, remaining broth, chopped tomatoes and tomato paste. Blend well.
• Add chopped carrots, green beans and zucchini to pot. Add thyme and oregano. Season with salt and pepper and simmer until tender, about 20 minutes. Serve piping hot with a dollop of WINTER PESTO and crusty rustic bread. (12 servings)

WINTER PESTO

2 large cloves garlic

3 oz. good Parmesan cheese (preferably imported), cut into 3 pieces

2 cups tightly packed stemmed spinach leaves

1/2 cup toasted pine nuts or walnuts

2 Tbsp. dried basil

1 tsp. coarse salt

1 cup extra-virgin olive oil

• Using steel blade of food processor, drop garlic through running blade of feed tube and mine finely. Add cheese and chop using 4 on/off turns until finely minced, about 1 minute.
• Add spinach, nuts, basil and salt. Blend 10 seconds. With machine running, pour oil through feed tube in slow, steady stream and blend well. Transfer to small bowl and serve with soup. (1 1/2 - 1 3/4 cups)

'SNOWMAN'S ANNIVERSARY' ... CHICKEN SOUP with RICE

In February

it will be

my snowman's

anniversary

with cake for him

and soup for me!

Happy once

happy twice

happy chicken soup

with rice.

~ Maurice Sendak

(CHICKEN SOUP WITH RICE)

~ My Snowman

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CHICKEN SOUP WITH RICE
(serves 4 so double for hearty eaters)

2 cups uncooked brown rice or Lundberg Country Wild

1 Tbsp. extra-virgin olive oil

1 large chopped onion

3 minced garlic cloves

8 oz. fresh stemmed shitake or baby bella mushrooms

8 cups organic chicken stock

1 Tbsp. fresh chopped rosemary (1 tsp. dried)

1 (15-oz.) can drained and rinsed chickpeas or cannellini beans

1 (15-ounce) bag baby spinach leaves

2-3 cups shredded cooked chicken

coarse salt and freshly ground pepper

1/2 cup freshly ground Parmesan cheese

• Cook rice in 4 cups of chicken broth or water about 30 minutes. Set aside.
• In heavy stockpot, saute onion in olive oil until tender. Add garlic and mushrooms and saute until tender, about 5 minutes. Add remaining broth and rosemary. Bring to boil and remove from heat.
• Add cooked rice (all or reserve some), chickpeas, cooked chicken and spinach. Carefully return to boil. Watch for spinach to wilt and add season with coarse salt and cracked pepper.
• Ladle into bowls and garnish with freshly grated Parmesan cheese. (Reheat gently as needed to keep spinach green)

ARCTIC BLAST! ~ BRANDIED BEAN & SAUSAGE CHOWDER

"Imagine, if you can, what the rest of the evening was like. How they crouched by the fire which blazed and leaped and made much of itself in the little grate. How they removed the covers of the dishes, and found rich, hot savory soup, which was a meal in itself, and sandwiches and toast and muffings enough for both of them."

~ Frances Hodgson Burnett

~ Room with a view

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BRANDIED BEAN & SAUSAGE CHOWDER

~ Hearty potage warms the belly & feeds the soul on these frigid days

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2 lbs. special bean soup mix (e.g. '16' bean assortment with large lima, navy, red kidney, baby lima, great northern, speckled lima, black, pinto, cranberry, pink, and black-eyes peas, green and yellow split peas, lentils, etc. )
3 lbs. bulk Italian sausage (one plain, one hot or spicy and one fennel )
3 quarts organic chicken broth
1 large chopped Spanish onion
3 large chopped garlic cloves
1/2 cup chopped fresh parsley
1 large chopped green pepper
1 large chopped red pepper
1 lb. peeled and diagonally sliced carrots
1 can (28-ounce) Italian style diced tomatoes
1 jar (32-ounce) sugar-free favorite pasta sauce
1 Tbsp. brown sugar
1/4 cup chili powder
1 Tbsp. oregano
1 Tbsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. crushed rosemary
2 whole bay leaves
lots of cracked pepper
Lawrey's Seasoned pepper to taste
coarse salt to taste
juice of large lemon
1 hefty cup brandy

• Wash and soak beans. Cover with cold water and soak 2 hours or overnight. Drain.
• In large pot, bring beans to boil in enough cold water to cover and simmer gently about 45 minutes, adding more water if necessary.
• While beans are cooking, saute sausage in large stockpot, breaking up large pieces. Cook until browned. If too lean, add a bit of olive oil. Drain off excess grease leaving a few scant Tbsp. Saute onion, garlic, and peppers. Carefully pour in chicken broth. Bring to boil. Add parsley, carrots, canned tomatoes, spaghetti sauce, brown sugar and seasonings. Reduce heat. Add drained beans and simmer one hour or until beans are tender. Stir in brandy before serving and adjust seasonings.
• This hearty soup is great served with crusty sourdough or heavy multi-grained bread. (don't forget the sweet butter or, better yet, a dish of balsamic infused olive oil topped with crushed red pepper flakes.)
  

'CALM BEFORE THE STORM' ~ DEEP DARK CHOCOLATE CHEESECAKE

"Many of the phenomena of Winter are suggestive of an inexpressible tenderness and fragile delicacy. We are accustomed to hear this king described as a rude and boisterous tyrant; but with the gentleness of a lover he adorns the tresses of Summer."

~ Henry David Thoreau

DEEP DARK CHOCOLATE CHEESECAKE

~ Rich, dense, classic ... a forkful or sliver will not kill!

(favorite treat adapted from Bon Appetit - Oct 2006)

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Crust:

24 Nabisco Famous Chocolate Wafers

1 Tbsp. sugar

1/4 cup melted unsalted butter

Filling:

10 oz. high-quality chopped bittersweet chocolate

4 (8-oz.) packages (room temperature) Philadelphia cream cheese

1 1/4 cups plus 2 Tbsp. sugar

1/4 cup Hershey's unsweetened cocoa powder

4 large organic eggs

Topping:

3/4 cup whipping cream

6 oz. chopped high-quality bittersweet chocolate

1 Tbsp. sugar

Bittersweet chocolate curls

• Crust: Preheat oven to 350-degrees. Butter 9-inch springform pan with 3-inch high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
• Filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top; Bake until center is just set and appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
• Topping: Stir cream, 6 oz. chocolate, and sugar in heavy medium saucepan over low hear until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 -inch of edge and filling any cracks. Chill until topping is set, about 1 hour. (Can be made 3 days ahead. Cover with foil and keep refrigerated)
• Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving. (12 servings)
  

~ 'Icy blue' Hubbard Lake

THICK FOG ~ THYME FOR PEA SOUP

"Truth is the torch that gleams through the fog without dispelling it."

~ Claude Adrien Helvetius

~ Evening fog

(old apple tree and friends)

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CLASSIC SPLIT PEA SOUP

~ Time to put the kettle on ...

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2 lbs. split green peas

1 meaty ham bone

2 cups chopped onion or leeks

2 cups chopped celery and leaves

6 large chopped carrots

2 cloves minced garlic

4 quarts organic chicken broth

bunch of chopped parsley

4 bay leaves

1-2 Tbsp. chopped fresh thyme (2 tsp. dried)

coarse salt and freshly ground pepper

2 cups slivered cooked ham

• Rinse and drain peas, picking out any stones. Spray large stockpot with Pam. Inside place peas and ham bone and cover with chicken broth and additional water (or white wine to cover bone). Add vegetables, garlic, bay leaves and thyme. Season with salt & pepper.
• Bring to a simmer, skimming scum off top. Cover loosely and cook 1 hour until peas are tender, stirring often. Remove bone and bay leaves. Either press through sieve or leave chunky. Correct seasonings and add ham.
• Ladle into mugs or bowls and top with crunchy croutons.

Note: French Pea Soup

~ Outside my window

______________________

Why is thick fog often referred to as "pea soup"?

The term arose in 19th century Britain. One of the by-products of the industrial revolution was a massive increase in the smoke and sulphur put into the atmosphere by factories, etc. When combined with fog, the result was totally different to the white fogs seen in rural areas - because of the dirty yellow-brown color, they were named "pea soupers".These poisonous combinations of smoke and fog continued to occur until 1952, when a five-day "pea souper" over London is estimated to have caused 4,000 premature deaths through bronchitis, pneumonia, etc. Cold weather meant an increase in coal-burning, and meteorological conditions led to the pollutants being trapped at ground level. Subsequent changes in legislation phased out open coal fires, and "pea soupers" are now a thing of the past in Britain.

~ Answerbag

'NO WINTER LASTS FOREVER ...' ~ SAVORY SAUERBRATEN with POTATO DUMPLINGS

“No winter lasts forever;

no spring skips its turn.”

~ Hal Borland

~ Icy Fingers

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SAVORY SAUERBRATEN

~ Perfect comfort food for a cold winter day ... but plan ahead since the key to great flavor depends on a long marinade.

_________

4 lbs. thick round or rump roast

coarse salt & freshly ground pepper

2 cups dry red wine

1 1/2 cups red wine vinegar

1/2 cup water

4 bay leaves

8 cloves

1 Tbsp. coarsely crushed peppercorns

1 Tbsp. coarsely crushed juniper berries*

1 Tbsp. mustard seeds

1/4 tsp. nutmeg (freshly grated best)

3 thinly sliced onions

1 cup chopped celery leaves

1 bunch chopped parsley

4 Tbsp. unsalted butter

2 cups chopped onions

1 cup chopped celery

1 cup diced carrots

2 Tbsp. flour

4 tsp. sugar

3 cups strained cooking liquid

3/4 cup crushed gingersnaps

8 dried slivered pitted prunes (optional)

coarse salt & freshly ground pepper

1/4 cup sour cream (optional)

*(Penzeys Spices carries a wonderful variety of herbs and spices)

• Rub meat well with salt & pepper. Combine wine, vinegar, water, bay leaves, cloves, peppercorns, juniper berries, mustard seeds, nutmeg, onions, celery leaves & parsley in saucepan. Bring to boil over high heat, remove and let cool.
• Place beef in deep glass or ceramic bowl. Pour cooled marinade over beef, tightly cover and refrigerate for 2-3 days, turning at least twice each day.
• When ready to cook, remove meat from marinade (strain through fine sieve and reserve, discarding spices & onions) and pat dry.
• Melt butter in Dutch oven over medium-high heat and brown evenly on all sides. Remove to platter. Add onions, celery and carrots in same pan and cook until soft and lightly browned. Sprinkle with flour and cook, stirring constantly until flour begins to lightly brown. Pour in reserved strained marinade and bring to boil. Return meat to pot, cover tightly and simmer over low heat for 2-3 hours or until fork-tender. (Or bake in 350-degree oven for 2-3 hours until fork-tender).
• Transfer meat to warmed platter. Strain cooking liquid through sieve and force vegetables through with wooden spoon. Skim off fat.
• Melt sugar in saucepan over low heat, stirring constantly until golden brown. Gradually stir in warm marinade and bring to boil. Reduce heat and stir in crushed gingersnaps, a little at at a time, and cook long enough for crumbs to dissolve and thicken the sauce (if too thick, add any remaining juices or water). Add prunes and season with salt & pepper. Stir in sour cream. Ladle part of gravy over thinly sliced meat and pass remainder in gravy boat. Great with braised red cabbage, spaetzle or potato dumplings. (8 servings)

Note: Can make ahead, cover and chill. Preheat oven to 400-degrees. Pour a bit of warmed gravy over sliced meat and bake for 15 minutes or until heated. Serve with additional warmed gravy.

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POTATO DUMPLINGS

3 lbs. medium potatoes

coarse salt & freshly ground pepper

2 organic eggs

1 cup flour

1/2 cup dry bread crumbs

1/4 tsp. nutmeg

1/4 cup chopped fresh parsley

• Cook unpeeled potatoes until tender, about 30 minutes. Drain, cool slightly and peel.
• Put potatoes through ricer and spread on paper towels to dry well.
• Turn potatoes in large bowl. Lightly toss with salt & pepper. Make a well in center and break eggs into it.
• Sift 3/4 flour over eggs, add bread crumbs, nutmeg and parsley. Work with hands, blending until mixture is smooth and holds together.
• Shape into approximately 18 egg-size balls. Roll in remaining flour.
• Bring water to boil in large saucepan. Reduce heat and drop in one dumpling at a time to fit comfortably in pan. Boil gently, uncovered, 2 minutes after rising to surface. Transfer with slotted spoon to paper towel. Serve hot with Sauerbrauten.

CELEBRATE SOLSTICE ~ GLAZED CRANBERRY PORK TENDERLOIN / PECAN WILD RICE / MANDARIN ALMOND SALAD

~ Christmas gifts

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GLAZED CRANBERRY PORK TENDERLOIN

~ A thoughtful holiday dinner ... easy, with memorable tastes of the season. Fresh herbs are always best and worth purchasing once herb gardens are 'put to bed' ...

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2 trimmed pork tenderloins (about 2 lbs.)

2 cups cranberry sauce (hopefully homemade)

2 tsp. grated fresh orange rind

1 Tbsp. balsamic vinegar

1 tsp. freshly ground black pepper

1 heaping Tbsp. fresh thyme (1 tsp. dried thyme)

1/4 tsp. ground cloves

1/8 tsp. ground cinnamon

2 Tbsp. extra-virgin olive oil

slivers of orange

fresh thyme springs

• Preheat oven to 425-degrees.
• Bring cranberry sauce, orange rind, vinegar, and spices to boil over medium heat. Simmer gently for 20 minutes. Reserve 1/2 of mixture and set aside.
• Brown pork in hot olive oil (3 minutes / side) and place in roasting pan.
• Bake about 25 minutes or until meat thermometer registers 155-degrees, basting occasionally with remaining cranberry sauce.
• Remove from oven, cover and let stand 10 minutes.
• Slice on diagonal an serve with remaining cranberry sauce. (6 servings)

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PECAN WILD RICE

1 (2.75 OZ. ) Pkg. quick-cooking wild rice

2 tsp. unsalted butter

1 1/3 cups organic chicken broth

1 bunch thinly sliced green onions

1/2 cup golden raisins (or dried cranberries or cherries)

1/2 cup toasted chopped pecans

1 tsp. grated orange rind

1/3 cup fresh orange juice

1/2 cup chopped fresh parsley

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

• Bring chicken broth and butter to boil in medium saucepan. Add rice, cover and reduce heat, simmering 5 minutes or until rice is tender (check box for instructions).
• Drain excess and fluff. Add green onions, raisins (cranberries or cherries), toasted pecans, orange rind, juice, parsley and olive oil. Taste and adjust seasonings. (4-6 servings)

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MANDARIN ALMOND SALAD

8 cups favorite mixed greens (added spinach)

1/2 cup slivered almonds, walnuts, pecans, etc.

1/4 cup sugar

1/4 cup vegetable oil

2 Tbsp. red wine vinegar

2 Tbsp. minced fresh parsley

coarse salt & freshly ground pepper to taste

several drops Tabasco or hot pepper sauce to taste

1 Tbsp. sugar

1 (11-oz.) can drained mandarin oranges

1/2 thinly sliced red onion

additional fresh parsley

• Saute nuts and 1/4 sugar in saucepan over medium heat. Cook, stirring constantly, 10 minutes or until sugar coats and turns nuts golden. Place in single layer on lightly greased waxed paper. Cool and bread into pieces.
• Combine oil, vinegar, parsley, salt & pepper, Tabasco, and sugar. (Blender is a good tool). Set aside.
• When ready to serve, combine greens, oranges, and onion. Drizzle with dressing. Serve topped with sugared nuts and additional fresh parsley. (6 servings)

'WHOSE WOODS THESE ARE I THINK I KNOW ...'

Stopping by Woods on a Snowy Evening

Whose woods these are I think I know,
His house is in the village though.
He will not see me stopping here,
To watch his woods fill up with snow.
My little horse must think it queer,
To stop without a farmhouse near,
Between the woods and frozen lake,
The darkest evening of the year.
He gives his harness bells a shake,
To ask if there is some mistake.
The only other sound's the sweep,
Of easy wind and downy flake.
The woods are lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.

~ Robert Frost

~ Woods of Hubbard Lake

THE 'NAKED' TRUTH

~ Bare and beautiful

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“Have you ever noticed a tree standing naked against the sky,

how beautiful it is?

All its branches are outlined,

and in its nakedness there is a poem,

Every leaf is gone and it is waiting for the spring.

When the spring comes it again fills the tree

with the music of many leaves,

which in due season fall and are blown away.

And that is the way of life.”

~ Krishnamurti

WINTER WOES ~ 'SOULFUL THOUGHTS'

" If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome. "

~ Anne Bradstreet

((British poet, 1612-1672)

~ 'Beautiful adversity'

~ 'Welcome prosperity'

FRIDAY NIGHT FISH FEAST ~ SESAME BROILED GREAT LAKES WHITEFISH with CHERRY SALSA

Great Lakes Whitefish: The Great Fish

"Michigan is surrounded by the largest freshwater system in the world, commonly known as the Great Lakes. With 6 quadrillion gallons of water, this amazing ecosystem is home to many species of fantastic fish, including the delicious and versatile Great Lakes whitefish.Michigan fishermen are out every day, early in the morning, on the pristine waters to bring back the freshest, best-tasting wild-caught whitefish for your plate. By choosing Michigan whitefish you are assured the most flavorful fish: packed with Omega-3 fatty acids that make it a powerhouse of nutrition."

~ Great Lakes Whitefish

~ Icy Sunset

( Great 'inland' lake ~ Hubbard Lake )

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SESAME BROILED GREAT LAKES WHITEFISH with CHERRY SALSA

~ This delicious whitefish recipe, adapted from Great Lakes Whitefish, is paired with another of Michigan's finest offerings, cherries, making this 'trial & error' combo a recipe even 'fish haters' might find hard to resist.

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4 Tbsp. melted unsalted butter

juice and zest of 1 fresh lemon

4 fresh (or thawed) whitefish fillets

sea salt

freshly cracked black pepper

6 Tbsp. sesame seeds

fresh lemon wedges

• Preheat broiler and broiler pan.
• Meanwhile, combine melted butter with lemon juice and zest. Sprinkle fish on both sides with salt & pepper to taste and butter-lemon juice mixture. Place on broiler pan.
• Broil 5 inches from heat source, 6-12 minutes per inch of thickest part of fillet, basting once or twice. Sprinkle with sesame seeds and continue to broil until seeds are golden brown, 1-2 minutes. To check for doneness, fish should be opaque and flake easily with pricked with fork. Serve topped with Cherry Salsa, lemon wedges and a bottle of 'award-winning' Michigan wine.

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CHERRY SALSA

~ This spicy recipe is compliments of the Cherry Marketing Institute

1 1/3 cups frozen unsweetened tart cherries

1/4 cup coarsely chopped dried tart cherries

1/4 cup finely chopped red onion

1 Tbsp. seeded and chopped jalapenos

1 finely chopped clove garlic

1 Tbsp. chopped fresh cilantro

1 tsp. cornstarch

• Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 Tbsp. cherry juice. Combine thawed or fresh cherries, dried cherries, onion, jalapenos, garlic, and cilantro in medium saucepan; mix well. Combine reserved cherry juice and cornstarch in small bowl; mix until smooth. Stir into cherry mixture. Cook stirring constantly over medium-high heat until mixture is thickened. Let cool. Serve with fish (grilled poultry, roast pork or with tortilla chips).

"PHIL SAYS SIX MORE WEEKS of WINTER!" ~ GROUNDHOG SUNDAYS / SPICY GROUNDHOG COOKIES

Here Ye! Here Ye! Here Ye!
On Gobbler's Knob on this fabulous Groundhog Day, February 2nd, 2008 Punxsutawney Phil, the Seer of Seers, Prognosticator of all Prognosticators,Rose to the call of President Bill Cooper and greeted his handlers, Ben Hughes and John Griffiths.
After casting a weathered eye toward thousands of his faithful followers, Phil consulted with President Cooper and directed him to the appropriate scroll, which proclaimed:

"As I look around me, a bright sky I see, and a shadow beside me. Six more weeks of winter it will be!"

GROUNDHOG SUNDAYS

~ From the Gourmet & Groundhogs cookbook

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1 quart good vanilla ice cream, cut in slices

Groundhog Cookies

(recipe below)

Chocolate sauce

Place slices of ice cream on individual serving plates. Place a Groundhog cookie in the center of each slice. Drizzle chocolate sauce across ice cream and on plate to suggest a shadow.

SPICY GROUNDHOGS

2 cups sifted flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. ground ginger

1 tsp. ground cloves

1 1/2 tsp. cinnamon

1/2 cup butter

1 cup sugar

1/2 cup molasses

1 egg yolk

1 egg slightly beaten

currants or raisins

• Sift flour, salt, soda, baking powder and spices together. Set aside.
• Cream butter and sugar together until fluffy. Blend in molasses and egg yolk. Stir in flour mixture and mix well. Form into a ball. Wrap in plastic wrap or wax paper. Chill 1 hour or longer.
• Roll out small amount at a time on a sugar-sprinkled board. Roll 1/8-inch thick. Cut out cookies with lightly floured cutter. Place cookies on greased baking sheet. Brush with slightly beaten egg. Decorate with currant eye, buttons, etc. Bake 8-10 minutes in preheated 350-degree oven. Cool slightly before removing from cookie sheet. (12-15 large groundhogs or 3-4 dozen small cookies.)

NOTE: Groundhog Cookie Cutter (H.O. Foose Tinsmithing Co.)

'CABIN FEVER' ~ WINTER WALNUT PESTO

"Winter either bites with its teeth or lashes with its tail."

~Proverb

~ Ice Crystal Patterns

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WINTER WALNUT PESTO

~ Delicious pesto for frigid weather ... you'll hardly miss the fresh basil

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3 cups fresh spinach leaves (stems removed)

2 cups fresh Italian parsley

3-4 cloves minced garlic

1 - 1 1/2 cups grated Parmesan cheese

1/2 - 3/4 cup cup extra-virgin olive olive

1/2 cup toasted walnuts

3 Tbsp. toasted pine nuts

1 tsp. coarse salt

freshly ground black pepper to taste

• Puree all ingredients in blender or food processor until smooth. Add more olive oil as needed and process on and off until desired consistency.
• Serve over whole wheat penne pasta. Sprinkle with black olives and pass additional freshly grated Parmesan cheese.

SIMPLE WINTER SUPPER ~ LINGUINE with CHARD, MUSHROOMS & PINE NUTS

"Leaves like rusty tin for the desolate mind that has seen the end—the barest glimmerings. Leaves aswirl with gullsmade wild by winter."

- George Seferis ( On a Ray of Winter Light )

LINGUINE with CHARD, MUSHROOMS & PINE NUTS

~ Toast pine nuts in a small dry skillet over medium heat, stirring frequently until aromatic and light brown. If not a chard fan, substitute spinach.

1 lb. linguine or favorite pasta

4 Tbsp. extra virgin olive oil, divided

3 cloves minced garlic

1 large bunch (about 6 cups) chard, stems removed

1/2 lb. sliced mushrooms (white or baby bellas)

1/4 cup toasted pine nuts

1/2 cup grated Parmesan cheese

coarse salt & freshly cracked pepper

• Bring large pot of water to boil. Season heavily with salt (like the sea). Drop in pasta and cook according to package.
• Meanwhile, lightly cover bottom of skillet with about 2 Tbsp. olive oil. Cook garlic until golden but do not burn. Add mushrooms and cook until browned, about 5-8 minutes. Remove mushrooms.
• Raise heat, add remaining olive oil and chard, coat with oil and cook until lightly wilted. Return mushrooms to pan and add pine nuts (reserve a few for garnish).
• Put cooked pasta in serving bowl and top with chard mixture. Mix lightly and sprinkle top with cheese and pine nuts.

A NEW DAY ... A NEW YEAR

"Behold, all things have become new."

~ Corinthians

~ A new day

~ The evening of the day

LOOKS LIKE 'OLD MAN WINTER' IS HERE TO STAY ~ 'WINTER WHITE' CHEDDAR ALE SOUP with SOURDOUGH CROUTONS

"Soup of the evening, beautiful..."

Lewis Carroll

~ 'Old Man Winter

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'WINTER WHITE' CHEDDAR ALE SOUP

with SOURDOUGH CROUTONS

~ Perfect fare for a frosty evening

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1/4 cup unsalted butter

2 medium leeks (white only)

2 minced cloves garlic

1 12-oz. bottle ale

4 cups organic chicken broth

1/2 cup flour

2 cups whole milk or half & half

(or reduced fat)

8 oz. shredded sharp white cheddar

1/2 tsp. Hungarian paprika

1/2 tsp. dry mustard

1/4 - 1/2 tsp. white pepper

1/4 cup finely chopped green onions or fresh chives

sourdough croutons

• Melt butter in stockpot. Add leeks and saute 4 minutes. Add garlic and cook for 1 minute. Stir in beer and bring to boil. Reduce heat and simmer 15-20 minutes or until leeks are tender.
• Place beer mixture and 1 cup broth in blender and blend until smooth. Return pureed mixture to pan. Stir in remaining chicken broth and bring to boil. Reduce heat and simmer 10 minutes.
• Combine flour and 1 cup milk or half & half, whisking until smooth. Add flour mixture and remaining milk (half & half) to stockpot and cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Gradually sprinkle in paprika, dry mustard and white pepper. Taste for seasoning.
• Garnish soup with chopped green onions or chives and crunchy sourdough croutons. ( Serves 8-10)

Sourdough croutons

Preheat oven to 450-degrees. Arrange 10-oz of cubed sourdough bread in single layer on jelly-roll pan; Coat bread cubes with olive oil spray. Bake at 450-degrees for 10 minutes or until toasted.

HAPPY NEW YEAR! ~ WAKING to a 'WINTER WONDERLAND'

" The New Year begins

in a snow storm of white vows."

~ George William Curtis

~ 'Window Wonderland'