WELCOME WINTER SOLSTICE with CANDIED PECANS

“O, wind, if winter comes, 

can spring be far behind?"

~ Percy Shelley

Winter at Hubbard Lake

CANDIED PECANS 

(Compliments of Two Peas & Their Pod)

1/2  cup granulated sugar

1/2  cup light brown sugar

1 Tbsp. ground cinnamon

1  tsp. salt

16  ounces (about 4 cups) unsalted pecan halves

1 egg white

1/2  tsp. vanilla extract

1  tsp water

• Preheat oven to 300º. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
• In a large bowl, whisk the egg white, vanilla, and water together until fluffy. Add Pecans and gently toss until pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered. 
• Spread pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans. 
• Remove from the oven and let the pecans cool on the baking sheet. When completely cool store in an airtight container for up to 1 month. 

CANDIED PECANS

SIMPLE 'ONE PLATE' LENTEN SUPPER ~ HONEY GARLIC BUTTER in FOIL

March, when days are getting long,
Let thy growing hours be strong
To set right some wintry wrong.

~ Caroline May, 1887

THAWING LAKE

 (Hubbard Lake, MI)

HONEY GARLIC BUTTER SALMON in FOIL

So easy and delicious from Cafe Delights https://cafedelites.com

2  1/2  lb. salmon

1/4  cup butter

1/3  cup honey 

4  large cloves crushed garlic

2  Tbsp. fresh lemon juice (juice of 1/2 lemon)

sea salt to taste

cracked pepper to taste

2  Tbsp. fresh chopped parsley

lemon slices for garnish

• Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil  overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet).
• In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is well combined.
• Place salmon onto lined baking tray/sheet. Pour butter/honey mixture over salmon and using a pastry brush or spoons, spread evenly over the salmon. Sprinkle with salt (about 2 tsp.) and cracked pepper. Fold the sides of foil over salmon to cover and completely seal the packet closed so butter down not leak.
• Bake until cooked through (about 15-18 minutes, depending on thickness of your fish and your preference of doneness). Open foil, being careful of escaping steam, and grill/broil under grill /broiler for 2-3 minutes on medium heat to caramelize the top.
• Garnish with parsley and lemon. (Serves 8)
• Great served with simple baked sweet potato topped with sour cream and chives. 

Honey Garlic Butter Salmon in Foil 

SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY

"The color of springtime is in the flowers; the color of winter is in the imagination." 

~ Terri Guillemets

MEDITERRANEAN BEEF STEW with ROSEMARY

This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com tried several times, perfect for tonight ... the last night of WINTER

8  oz. sliced mushrooms

1-2  Tbsp. olive oil 

1  diced onion in 1/2 inch pieces

2  lbs. diced chick steak, cut into 1/2 inch pieces 

1  cup beef stock

1   14.5 oz can diced tomatoes

1/2  cup tomato sauce

1/4  cup balsamic vinegar

1 can sliced black olives

1/2  cup thinly sliced garlic cloves

2  Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)

2  Tbsp. chopped fresh parsley (or 1 Tbsp. dried)

1  Tbsp. capers (or more to taste)

freshly ground black pepper

• Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more  oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot. 
• Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot. 
• If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning. 
• For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot. 
• Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose.     

Mediterranean Beef Stew with Fresh Rosemary 
(on Turmeric Rice*)


TURMERIC RICE
(adapted from 60 Minute Gourmet http://www.nytimes.com)

1 cup converted rice (I never use so use this or favorite rice)
1  Tbsp. butter 
1  Tbsp. olive oil
1/4  cup chopped onions
1  tsp. chopped garlic 
2  tsp. numeric
1  1/2 cup chicken broth
1  bay leaf
2  springs fresh or 1 tsp. fresh thyme
tabasco, salt and pepper to taste 

• In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
• Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.
• Uncover and stir with a fork. Remove bay leaf.