LIFE ... THE NEW YEAR'S EVE OF TIME ~ TOURTIERE (French Canadian Meat Pie)

"Every man regards his own life

as the New Year's Eve of time."

~ Jean Paul Richter

~ Tourtiere

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A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year's Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.
Tourtière is not exclusive to the Canadian province of Québec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the U.S. Maine, Massachusetts, Rhode Island, Vermont, New Hampshire, Minnesota, and New York. citizens of Québécois ancestry have introduced the recipe. Every family has their own "original" recipe, passed down through the generations. Like the recipe, there is no one correct filling, as the pie meat depends on what is available in regions. In coastal areas, fish such as salmon is commonly used, whereas pork, beef and game are used inland.
The name supposedly comes from a pie-making utensil but by 1611 tourtière more or less referred to the meat pie as we know it today. There is speculation that this culinary form is related to Moroccan pastry-making practices brought to Europe by way of Spain.

(Wikipedia)

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TOURTIERE

~ French Canadian Meat Pie

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TRADITIONAL PASTRY FOR TWO LARGE PIES

3 cups unbleached flour

1 cup vegetable shortening like Crisco (lard for the purest)

1 scant tsp. salt

1 large beaten egg

1 Tbsp. vinegar

ice water

Place flour, salt, and shortening in food processor or large bowl. Process with machine or pastry blender until mixture resembles course corn meal. In large glass measuring cup, beat the egg. Add vinegar and enough ice water to equal 1/2 cup. Pour over flour mixture. Blend only until dough holds together in a ball. Shape dough into thick, flat rounds. Cover with plastic wrap and refrigerate until easy to handle (about 1 hour).

Note: Skip the ABOVE and head for the refrigerated section at the market. Purchase Pillsbury Pie Crusts ... unroll (dust with 1 Tbsp. flour), spread into pie pan, flute, fill and bake. Not as good as above but ...

FILLING

(for 2 deep dish)

3 pounds freshly (twice ground) lean pork ~ fresh ham or loin is best

1 large chopped Spanish or sweet onion

2 plump cloves minced garlic

3 medium potatoes ~ peeled, boiled and mashed

2 heaping Tbsp. summer savory

1 heaping Tbsp. thyme

1 heaping Tbsp. poultry seasoning

1 heaping tsp. sage

1 heaping tsp. cracked pepper

1 tsp. Lawrey's seasoned pepper

1/2 tsp. coarse salt

• Saute pork in large heavy skillet over medium high heat. When brown, drain fat, reserving 2 Tbsp. Add onion and garlic and continue cooking until wilted. Season with herbs, pepper and salt. Add mashed potatoes which should absorb any remaining liquid. Mix thoroughly. Taste and adjust seasonings. Set aside.
• Place filling in prepared rolled out and positioned pie crust. Top with crust, flute and cut in venting slits. (Idea: Turkey slits for Thanksgiving, Christmas Tree slits, date slits of New Year). Brush with egg wash (1 beaten egg plus 1 Tbsp. water).
• Bake in preheated 425 degree oven for 45 minutes or until crust is golden brown. Cool 15 minutes before serving or freeze when cooled. (Thaw before reheating in 325 degree oven about 40 minutes. Cover gently with foil if crust becomes too brown.) Serve with Favorite Cranberry Sauce. (serves 6-8)
  ~ Posted each New Year, this recipe has been gently adapted from the original that dates back several generations in my family.

'THE GARDEN OF THE MIND'S EYE' ~ JUNE MEMORIES

"From December to March,

there are for many of us three gardens ~

the garden outdoors,

the garden of pots and bowls in the house,

and the garden of the mind's eye ... "

~ Katherine S. White

~ The Garden of the Mind's Eye

(June Garden)

'PEACE IN THE NEW YEAR' ~ LEMON CRANBERRY CREAM SCONES

"Be always at war with your vices,

at peace with your neighbors,

and let each new year find you a better man."

~Benjamin Franklin

A SIMPLE THOUGHT FOR THE NEW YEAR

"Nothing is worth more than this day"

~ Goethe

~ Connected in beauty

(cyclamen)

'KEEP CHRISTMAS IN YOUR HEART' ~ ORANGE CHEESECAKE with RASPBERRY POMEGRANATE SAUCE

"I will honour Christmas in my heart,

and try to keep it all the year."

~ Charles Dickens

(From 'A Christmas Carol')

Christmas Cactus

Cacto de Navidad

(Schlumbergera truncata)

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ORANGE CHEESECAKE with RASPBERRY POMEGRANATE SAUCE

~ Perfect for holiday entertaining loosely adapted

from clipped Bon Appetit (October 2006)

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Crust:

1 3/4 cups vanilla wafer or shortbread crumbs

1 1/4 cups finely chopped walnuts

6 Tbsp. sugar

1 stick unsalted melted butter

Filling:

5 (8-oz) packages room temperature Philadelphia cream cheese

1 2/3 cups sugar

3 Tbsp. flour

2 Tbsp. grated orange zest

2 tsp. orange extract

5 large organic eggs

2 large egg yolks

Sauce:

4 cups pomegranate juice

2 (12-oz) packages fresh-frozen raspberries

1/4 cup sugar

1/2 cup honey

Mint leaves (optional)

• Preheat oven to 500-degrees. Butter bottom and sides of 9-inch springform pan; wrap foil around outside.
• Crust: Combine crumbs and walnuts. Add melted butter and blend until moist. Press on bottom and 2-inches up side of springform pan.
• Filling: Blend cream cheese, sugar, flour, orange zest, and extract in large bowl. Add eggs and yolks, one at a time. Pour in crust. Bake until slightly puffed, about 12 minutes. Reduce oven to 200-degrees and continue baking until gently set in center (edges may be cracked), about 1 hour. Cool 5 minutes on rack, run knife around edges and cool completely; cover and refrigerate. (Can make 2 days ahead).
• Sauce: Place pomegranate juice in large saucepan and bring to boil. Reduce heat and simmer until reduced to 1 cup, about 35 minutes. Mix in frozen raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly, cover and chill until cold. (Can make ahead).
• Presentation: Release sides of pan. Cut cheesecake into wedges and spoon sauce over. Garnish with mint leaves.

'PEACE ON EARTH, GOOD WILL TO MEN!'

... And the Angels Sing

" Unto Us A Child is Born"

Isaiah 9:2-7

~ The ultimate journey
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I heard the bells on Christmas day

Their old familiar carols play

And mild and sweet the words repeat,

Of peace on earth, good will to men.
I thought how as the day had come,

The belfries of all Christendom

Had roll'd along th' unbroken song

Of peace on earth, good will to men.
And in despair I bow'd my head:

"There is no peace on earth," I said,

"For hate is strong, and mocks the song

Of peace on earth, good will to men."
Then pealed the bells more loud and deep:

"God is not dead, nor doth He sleep;

The wrong shall fail, the right prevail,

With peace on earth, good will to men."
'Til ringing, singing on its way,

The world revolved from night to day,

A voice, a chime, a chant sublime,

Of peace on earth, good will to men!

~ Henry Wadsworth Longfellow

(first published in 1863)

'CHRISTMAS EVE ... A NIGHT OF SONG' ~ CHRISTMAS BRUNCH: CRANBERRY WASSAIL / CRANBERRY APPLE FRENCH TOAST / CITRUS AMBROSIA

"Christmas Eve was a night of song that wrapped itself about you like a shawl. But it warmed more than your body. It warmed your heart ... filled it, too, with melody that would last forever."

~ Bess Streeter Aldrich

~ Well-deserved rest

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CRANBERRY WASSAIL

~ A treat for the whole family

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1 tsp. whole cloves

3 broken cinnamon sticks

1 (48-oz) bottle cranberry juice

1 (48-oz) bottle apple juice

1 (6-oz) can thawed frozen lemonade

2/3 cup water

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 (33.8 oz.) bottle ginger ale

Apple wedges

cranberries

• Tie cloves and cinnamon in cheesecloth bag or use tea ball.
• Combine cranberry juice and next 6 ingredients and spice bag/ball in large pot; bring to boil, cover, reduce heat and simmer 20 minutes. Uncover and simmer another 20 minutes. Discard spice bag/ball. Add ginger ale and warm until hot.
• Serve in mug with apple wedge and a few cranberries.

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CRANBERRY APPLE FRENCH TOAST

~ Make ahead Christmas Brunch favorite loosely (adding way more fat and tweaks) adapted from Cooking Light 2007

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4 Tbsp. unsalted butter

2 diced tart apples

1/4 tsp. cinnamon

dash of ground cloves

1/2 cup packed brown sugar, divided

1 loaf challah or French bread, cut into 1/2-inch cubes

cooking spray

1/2 cup dried cranberries

2 cups whole milk or half & half

1 cup whole berry cranberry sauce (preferable homemade)

1 tsp. grated lemon zest

1/4 tsp. ground nutmeg

6 lightly beaten organic eggs

1/2 cup toasted sliced almonds

• Preheat oven to 250-degrees.
• Melt butter in skillet over medium heat. Add apples, cinnamon and cloves; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 Tbsp. brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
• Place bread cubes on jelly-roll pan and bake for 15 minutes. Remove from oven.
• Arrange bread cubes in buttered casserole or 13x9-inch baking dish coated with cooking spray, sprinkle cranberries evenly over and top with apple mixture.
• Combine milk/half &half, cranberry sauce, lemon rind, nutmeg and lightly beaten eggs with whisk. Pour egg mixture over bread mixture. Sprinkle with remaining brown sugar, cover and refrigerate overnight.
• Remove casserole from refrigerate and preheat oven to 350-degrees. Sprinkle with almonds and bake for about 55 minutes or until golden. (12 servings)

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CITRUS AMBROSIA

~ Christmas pretty ... mix & match favorites as desired

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4 sliced bananas

1/4 cup orange juice

2 cups favorite seasonal citrus

(oranges, tangerines, or clementine sections)

1 cup halved fresh strawberries

1/4 cup mayonnaise

1 Tbsp. sugar

1/2 cup whipped whipping cream

2 Tbsp. toasted flaked coconut

fresh mint sprigs

• Toss bananas in orange juice; drain and reserve juice. Layer orange sections, bananas, and strawberries in serving dish (either deep or in rows). Cover and chill.
• Combine mayonnaise, sugar and reserved orange juice; fold in whipped cream. Spoon mixture over fruits and sprinkle with toasted coconut and sprigs of fresh mint. (6-8 servings)
  

~ Many faces of 'Bloomfield Village' Santa

'CHRISTMAS, THAT MAGIC BLANKET' ~ CHRISTMAS LOG (BUCHE de NOEL)

"Christmas--that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia. Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance--a day in which we think of everything we have ever loved."

~ Augusta E. Rundell

~ A gift of love

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CHRISTMAS LOG (Buche de Noel)

~ Treasured recipe from my dear Netherlands friend, Margie

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3 large eggs

1 cup sugar

5 Tbsp. water

1 1/2 tsp. vanilla extract

1 cup sifted cake flour

1/4 tsp. salt

1 tsp. double-acting baking powder

Coffee Butter-Cream Filling & Frosting

3 Tbsp. cocoa

• Line a greased 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with waxed paper and grease the paper lightly.
• Beat eggs until thick and lemon colored. Gradually beat in sugar. Add water and vanilla extract all at one time and beat.
• Sift together the next 3 ingredients and add to the beaten eggs all at one time. Beat mixture only until it is smooth.
• Pour Batter into prepared jelly-roll pan. Bake cake in preheated moderate oven (375-degrees) 15 minutes.
• Turn out onto a towel sprinkled with confectioners' sugar. Trim crust from the edges. Roll up towel and cake together. Cool.
• Unroll cake and spread it with Coffee Butter-Cream Filling and Frosting. Roll up the cake jelly-roll fashion.
• Add cocoa to remaining frosting and spread over the outside of the roll. Run the tines of a fork down the length of the roll to simulate the bark on the log. Make knots on the log with frosting and run the times of a fork over them.
• Place the roll on a serving tray and add Christmas decorations. (10 servings).

COFFEE-BUTTER CREAM FILLING & FROSTING

This frosting is rich, creamy, and not excessively sweet. It is easier to make with an electric mixer, since a lot of beating is requires. If all the frosting is not used at one time store remainder in a covered jar in the refrigerator for use on another cake.

1/2 cup sugar

1/4 tsp. cream of tartar

3 Tbsp. strong coffee

(or beat in 1 tsp. instant coffee along with vanilla extract)

2 egg yolks

8 Tbsp. (1 stick) butter

1 1/2 tsp. vanilla extract

• Combine the first 3 ingredients in a 3-cup saucepan. Bring to boiling point over medium-low hear, stirring constantly to dissolve the sugar. Cook rapidly, without stirring, until a candy thermometer shows 244-degrees, or until the syrup spins a long thread. cool syrup; about 1 minute.
• Beat egg yolks in a bowl with a small bottom (or in the smaller bowl of the electric mixer) until they are very thick and lemon-colored. Gradually beat in the syrup, beating well after each addition. Beat in 1 Tbsp. of the butter at at time. Add vanilla extract and beat well until the frosting is cool. Chill until medium stiff and beat again with a spoon. Chill until of spreading consistency.
• Use as frosting and fill for cakes, or as filling for pastries. Cakes or pastries frosted or filled with this frosting must be stored in a cool place. (2 cups)
  

BELIEVE! ..."YES, VIRGINIA, THERE IS A SANTA CLAUS." ~ SANTA'S FAVORITE COOKIES / SWEDISH PEPPARKAKOR / SPRITZGEBACKEN / EGGNOG COOKIES

"Yes, VIRGINIA, there is a Santa Claus."

~ Francis Pharcellus Church

~ Santa

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SWEDISH PEPPARKAKOR

~ The Larson Family's treasured shared ginger cookie recipe

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1 cup butter
1 1/2 cup sugar
1 beaten egg
2 Tbsp. dark corn syrup
3 1/4 cups flour
1 tsp. cardamom
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

• Preheat oven to 375 degrees.
• Cream butter and sugar. Add egg and syrup.
• Sift flour and dry ingredients. Add to first mixture. Mix well. Let dough stand in refrigerator overnight. Roll and cut.
• Bake 8 - 12 minutes on ungreased cookie sheet. (makes 22 BIG gingerbread men)

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SPRITZGEBACKEN
(Judy O's)

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1/2 pound unsalted (room temperature) butter
2 egg yolks
2 - 2 1/2 cups flour
3/4 cup sugar
1 Tbsp. vanilla

• Preheat oven to 350 degrees.
• Mix all ingredients together. Be sure the butter is soft. You must mix everything by hand all at once. Fill spritz gun right immediately.
• Bake about 10 minutes or until cookies turn light golden brown.

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EGGNOG COOKIES

1 cup unsalted butter
3/4 cup sugar
2 tsp. vanilla extract
2 tsp. rum extract (or rum)
1 egg
2 cups sifted flour
2 tsp. nutmeg
1/4 tsp. salt

• Cream butter; add sugar and cream until fluffy. Add vanilla and rum and mix. Add egg and mix.
• Combine flour, nutmeg and salt. Add gradually to creamed mixture and mix well. Chill thoroughly.
• Allowing one tablespoon dough for each cookie, shape into balls. Bake on ungreased baking sheet in a preheated 350 degree oven about 12 to 15 minutes. Cool. Frost with Rum Frosting.(makes about 4 dozen)
  

Rum Frosting

1/4 cup unsalted butter
1 1/2 to 2 tsp. rum extract (or rum)
2 to 2 1/2 cups confectioners' sugar
2 to 3 Tbsp. milk

Cream butter. Add rum and mix well. Add confectioners' sugar gradually and beat until smooth and creamy. Add milk as needed. Continue beating until smooth and creamy.

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YES, VIRGINIA, THERE IS A SANTA CLAUS

Eight-year-old Virginia O'Hanlon wrote a letter to the editor of New York's Sun, and the quick response was printed as an unsigned editorial Sept. 21, 1897. The work of veteran newsman Francis Pharcellus Church has since become history's most reprinted newspaper editorial, appearing in part or whole in dozens of languages in books, movies, and other editorials, and on posters and stamps.

"DEAR EDITOR: I am 8 years old. "Some of my little friends say there is no Santa Claus. "Papa says, 'If you see it in THE SUN it's so.' "Please tell me the truth; is there a Santa Claus?"

VIRGINIA O'HANLON."115 WEST NINETY-FIFTH STREET

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"VIRGINIA, your little friends are wrong. They have been affected by the skepticism of a skeptical age. They do not believe except [what] they see. They think that nothing can be which is not comprehensible by their little minds. All minds, Virginia, whether they be men's or children's, are little. In this great universe of ours man is a mere insect, an ant, in his intellect, as compared with the boundless world about him, as measured by the intelligence capable of grasping the whole of truth and knowledge.Yes, VIRGINIA, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus. It would be as dreary as if there were no VIRGINIAS. There would be no childlike faith then, no poetry, no romance to make tolerable this existence. We should have no enjoyment, except in sense and sight. The eternal light with which childhood fills the world would be extinguished.Not believe in Santa Claus! You might as well not believe in fairies! You might get your papa to hire men to watch in all the chimneys on Christmas Eve to catch Santa Claus, but even if they did not see Santa Claus coming down, what would that prove? Nobody sees Santa Claus, but that is no sign that there is no Santa Claus. The most real things in the world are those that neither children nor men can see. Did you ever see fairies dancing on the lawn? Of course not, but that's no proof that they are not there. Nobody can conceive or imagine all the wonders there are unseen and unseeable in the world.You may tear apart the baby's rattle and see what makes the noise inside, but there is a veil covering the unseen world which not the strongest man, nor even the united strength of all the strongest men that ever lived, could tear apart. Only faith, fancy, poetry, love, romance, can push aside that curtain and view and picture the supernal beauty and glory beyond. Is it all real? Ah, VIRGINIA, in all this world there is nothing else real and abiding. No Santa Claus! Thank God! he lives, and he lives forever. A thousand years from now, Virginia, nay, ten times ten thousand years from now, he will continue to make glad the heart of childhood.

(http://www.newseum.org/yesvirginia/)

WINTER SOLSTICE ~ A GARDENER'S PRAYER

“O, wind, if winter comes,

can spring be far behind?"

~ Percy Shelley

~ Hope lives within the sun

(Solstice sunset ~ Hubbard Lake)

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)

LET IT SNOW, LET IT SNOW, LET IT SNOW! ~ SNOW STORM MARTINI / SNOWBALL MARTINI

"Maybe Christmas," he thought, "doesn't come from a store.

Maybe Christmas ... perhaps ... means a little bit more."

~ Dr. Seuss (1904-1991)

From 'How The Grinch Stole Christmas'

~ Winter Wonderland

(Today's surprise snow storm)

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SNOW STORM MARTINI

2 oz. Vodka

1 oz. Godiva White Chocolate Liqueur

1 oz. White creme de cacao

Crushed ice

Combine all ingredients in mixing glass. Add ice, stir to chill,

and strain into your martini glass filled with crushed ice.

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SNOWBALL MARTINI

1 oz. Van Gogh Dutch Chocolate Vodka

1 oz. Van Gogh Espresso Vodka

1 oz. Van Gogh Coconut Vodka

splash of light half & half

Shake all ingredients with crushed ice. Strain into a martini glass.

'OH, THE WEATHER OUTSIDE IS FRIGHTFUL ... BUT THE SCENERY IS SO DELIGHTFUL!' ~ THE FIRST SNOWFALL

~ Snowy Michigan postcard beauty

~ Following 'landmark' white pine home

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The First Snow-Fall

The snow had begun in the gloaming,

And busily all the night

Had been heaping field and highway

With a silence deep and white.

Every pine and fir and hemlock

Wore ermine too dear for an earl,

And the poorest twig on the elm-tree

Was ridged inch deep with pearl.

~ James Russell Lowell

'FOLLOW ME IN MERRY MEASURE' ~ CHOCOLATE MOUSSE PIE

Follow me in merry measure,

Fa la la. la la la. la la la.

~ Chocolate Moose

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CHOCOLATE MOUSSE PIE

~ Fairly easy dessert for the Chocolate-lover in your life. Make ahead, freeze and thaw overnight in the refrigerator.

Crust:

3 cups chocolate wafer crumbs

1/2 cup melted unsalted butter

Filling:

1 lb. semisweet chocolate

2 eggs

4 egg yolks

2 cups whipping cream

6 Tbsp. powdered sugar

4 room temperature egg whites

Chocolate Leaves:

8 oz. semisweet chocolate

1 scant Tbsp. vegetable shortening

holly leaves (or other decorative leaves like lemon or camellia)

round red cinnamon candy

2 cups whipping cream

sugar

• Crust: Combine crumbs and butter and press on bottom and completely ups sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer).
• Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95-degrees). Add whole eggs and mix well. Add yolk and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks from. Beat egg whites until stiff but not dry. Stir a little of cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely Incorporated Turn into crust and chill at least 6 hours or, preferably, overnight.
• Leaves: Melt chocolate and shortening in top of double boiler. Using spoon, generously coat underside of leaves. Chill or freeze until firm.
• Whip remaining 2 cups cream with sugar to taste until quite stiff.'Loosen crust on all sides suing sharp knife; remove springform. Spread all but 1/2 cup cream over top of mousse. Pipe remaining cream in center of pie.
• Separate chocolate from leaves, starting at stem end of leaf. Arrange holly leaves artistically on top of pie using cinnamon candy for holly berries. (10-12 servings)

Note: If time is an issue, simple dress top of pie with shaved chocolate.

'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

'SEE THE BLAZING YULE BEFORE US' ~ ROASTED CHESTNUTS / ORANGE-INFUSED MULLED WINE

See the blazing yule before us,

fa la la la la la, la la la la.

~ A delightful evening by the fireside

(Hubbard Lake)

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ROASTED CHESTNUTS

~ Simple yuletide fun shared with family and friends

Preheat oven to 350-degrees. Cut an 'X' on the flat side of each chestnut. Arrange nuts in single layer on a baking sheet and bake 20-30 minutes, turning often, until outer shell and inner skin can peel away easily. Peel with the help of a small sharp knife and eat while HOT to the fingers.

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ORANGE-INFUSED MULLED WINE

~ Perfect fireside drink

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1 bottle Burgandy, Cabernet sauvignon, claret or other red wine

1/4 cup sugar

1/4 cup port, brandy, or Grand Marnier (optional)

juice of 1 lemon

1 Tbsp. whole allspice

1 tsp. whole cloves

strips of 1 whole orange

3 cinnamon sticks

additional cinnamon sticks

Combine wine, sugar, port (brandy or Grand Marnier), lemon juice, allspice, cloves, orange strips and cinnamon in large pot. Simmer gently for 20 minutes (do not allow to boil). Strain into serving cup or mug (tea strainer works well). Serve hot with additional cinnamon swizzle sticks.

SKY WATCH ~ 'FULL MOON RISING'

"The biggest and brightest full moon of 2008"

Sky Show

(National Geographic News)

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~ Full moon rising (Hubbard Lake)

'Small Spirits Moon'

(Manindoo-gizisoons)

Ojibwe

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'ENJOY NATIONAL POINSETTIA DAY!' ~ POINSETTIA (COCKTAIL) / MIXED NUT SHORTBREAD

~ Poinsettia

(Euphorbia pulcherrima)

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History & Legends

The Aztecs called poinsettias "Cuetlaxochitl." During the 14th - 16th century the sap was used to control fevers and the bracts (modified leaves) were used to make a reddish dye. Montezuma, the last of the Aztec kings, would have poinsettias brought into what now is Mexico City by caravans because poinsettias could not be grown in the high altitude.
In the 17th century, Juan Balme, a botanist, noted the poinsettia plant in his writings.
The botanical name, Euphorbia pulcherrima, was assigned to the poinsettia by the German botanist, Wilenow. The plant grew through a crack in his greenhouse. Dazzled by its color, he gave it the botanical name, Euphorbia pulcherrima meaning "very beautiful."

~ The Poinsettia Pages (University of Illinois Extension)

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POINSETTIA
~ Santa NEVER says "NO" ...
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1/2 oz. Triple Sec or Cointreau
3 oz. Cranberry juice
slash of orange juice
4-5 oz. champagne
cranberries
orange slices

Add chilled Cointreau or Triple Sec to cranberry juice. Add splash of orange juice. Plop 3 cranberries in champagne glass. Fill 1/2 glass with cranberry juice mixture and slowly top with champagne. Serve with orange slice. (Can also be served over cracked ice).

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MIXED NUT SHORTBREAD

~ Autumn, winter, summer or fall ... a favorite easy nibbly with cocktails

(Gourmet Aug 2006)

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1 stick soft unsalted butter

1/3 cup plus 1 Tbsp. sugar

1/2 tsp. vanilla

1 cup flour

3/4 cup coarsely chopped salted & roasted mixed nuts

• Preheat oven to 375-degrees.
• Stir together butter and 1/3 cup sugar in medium bowl until well combined. Stir in vanilla; add flour and mix with hands until a dough forms.
• Transfer dough to lightly greased baking sheet. spread evenly with fingers to from an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
• Sprinkle remaining tablespoon sugar over nuts. Bake until shortbread is deep golden, 20-25 minutes.
• Cool on baking sheet on a rack for 10 minutes. Cut into 18 (roughly 3x1 1/2-inch) bars.

December 12th is National Poinsettia Day. The day was named in honor of Joel Poinsett who died on this day in 1851, and after whom the plant is named. Joel was the First United States ambassador to Mexico and it was this gentleman who first introduced the bright red plant to his homeland. The traditionally red leaves against the bright green of the plant are a particular favorite in North American homes at Christmas time. Poinsettias now come in a variety of colors as well red as the traditional. Look for ones that are white, salmon pink, lilac or even with spots on the leaves. Occasionally blue and other colors are marketed too, but these are not natural hybrid colors, rather the plants are fed a colored dye to produce unique colors in the bracts (the colored leaves at the top of the plant).

~ Suite101.com

'DON WE NOW OUR GAY APPAREL' ~ GINGERBREAD SOUFFLE with WARM CARAMEL SAUCE

Don we now our gay apparel,

Fa la la, la la la, la la la.

GINGERBREAD SOUFFLE

with WARM CARAMEL SAUCE

~ Holiday favorite if only for the sweet smells of cloves, cinnamon, and ginger drifting throughout the house (adapted from That's My Home)

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6 Tbsp. unsalted butter

6 Tbsp. all-purpose flour

1 cup milk

1/2 cup heavy or whipping cream

5 egg yolks

1 1/2 cups packed light brown sugar

1 Tbsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

2 Tbsp. chopped crystallized ginger

7 (room temp.) egg whites

Whipped cream (garnish)

sugar for coating souffle dish

• Preheat oven to 425-degrees. Butter a 2-quart souffle dish and coat lightly with sugar.
• Melt butter in heavy medium-size saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually stir in milk and 1/2 cup cream. Cook, stirring constantly, until thick and smooth. Remove from heat.
• Add egg yolks, one at at time, whisking well after each addition. Whisk in brown sugar, breaking up lumps, and continue whisking until mixture is very smooth.
• Stir in ground ginger, cinnamon, nutmeg, and cloves, and then the crystallized ginger.
• Beat egg whites until stiff but not dry. Fold gently into the souffle base. Pour into prepared dish.
• Bake until puffed and lightly golden, 35-40 minutes. Serve immediately with Warm Caramel Sauce and dollops of whipped cream. (For lighter version, simply dust with powdered sugar).

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CARAMEL SAUCE

1 cup heavy whipping cream

2 cups brown sugar

1/4 cup light corn syrup

4 Tbsp. butter

1 tsp. pure vanilla extract

1/4 tsp salt

Mix caramel ingredients in 2-quart saucepan. Heat over medium heat, stirring constantly, until mixture reaches soft-ball stage (230-234 degrees). Remove from heat and serve warm swirled over gingerbread souffle. (Extra warm sauce great on ice cream!)

'TIS THE SEASON TO BE JOLLY' ~ CHAMPAGNE-POMEGRANATE COCKTAIL / SWEET & SPICY NUTS / CRANBERRY BREAD PUDDING

'Tis the Season to be jolly,

Fa la la la la, la la la la.

~ Jolly ol' souls on the Christmas tree

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CHAMPAGNE-POMEGRANATE COCKTAIL

8 oz. champagne or sparkling chilled wine

2 Tbsp. pomegranate juice

1 cube turbinado sugar or

1 rock candy stirrer

Place sugar cube in champagne flute (or rock candy stirrer); add 2 Tbsp. pomegranate juice and 8 oz. Champagne or sparkling wine. Serve immediately. Both will dissolve adding a tad of sweetness. (1 serving)

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SWEET & SPICY NUTS

1 lb. fancy pecan halves

1/2 cup plus 2 Tbsp. honey

1 Tbsp. water

10 Tbsp. Turbinado 'sugar in the raw' sugar

1 tsp. ground cumin

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1/8-1/4 tsp. cayenne

1/2 tsp. coarse salt

• Preheat oven to 350-degrees.
• Warm honey & water ~ do not allow to boil. Mix well and cool to room temperature.
• In small bowl, combine 1/2 cup Turbinado sugar and spices.
• In large bowl, combine honey mixture & nuts. Toss well until nuts are thoroughly coated and no honey syrup remains in bottom of bowl.
• Toss nuts quickly and thoroughly with sugar and spice mix. Spread nut mixture on parchment-lined baking sheet and bake for 5 minutes. Remove from oven and separate nuts wit spoon (they will clump together as sugar begins to melt). Sprinkle with remaining 2 Tbsp. of raw sugar. Continue baking 5-7 minutes more until nuts are browned and crystallized.

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CRANBERRY BREAD PUDDING

~ From pastry chef Gale Gand of Chicago (clipped from Detroit Free Press)

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6 oz. (1-inch slices) French or Italian bread

1 stick softened butter

1 cup sugar

4 eggs

1 cup whipping cream

3/4 cup half & half

1 Tbsp. pure vanilla extract

1 cup fresh cranberries

powdered sugar

• Heat oven to 350-degrees.
• Cut bread into 1-inch cubes. Place on baking sheet. Bake until cubes are lightly toasted, about 10 minutes.
• In medium mixing bowl, mix butter & sugar until light and creamy. Beat in eggs, one at at time.
• Beat in cream, half & half and vanilla. Divide cranberries among 8 6-oz. individual souffle dishes (or in 2-quart baking dish). Top with bread cubes.
• Pour about 1/2 cup custard over bread, pressing down gently to moisten cubes. Let stand 5 minutes.
• Set souffle dishes in large shallow pan. Place in oven. Pour enough hot water into pan to reach halfway up sided of souffle dishes.
• Bake until tops are golden brown and puddings are set, 30-45 minutes (30-40 minutes for 2-quart dish). Cover lightly with foil if tops are browning too quickly. Remove from oven and cool souffle dishes slightly.
• Sprinkle top with powdered sugar and serve warm. (8 servings)