SPRING FEVER! ~ SPRINGHOUSE SALAD with ORANGE VINAIGRETTE / BLACK OLIVE ROSEMARY SCONES

"All through the long winter I dream of my garden. On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar."

~ Helen Hayes

~ Joyful spring pansy faces

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SPRINGHOUSE SALAD with ORANGE VINAIGRETTE
~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper

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1 large head romaine

bunch of watercress

2 large wedge-sliced avocados

dipped in freshly squeezed orange juice

2 large wedge-sliced red or green pears

dipped in freshly squeezed orange juice

2 oranges, peeled and sectioned

3-6 sliced cooked chicken breasts

(gently poach in fresh orange juice, water, a bit of white wine & tarragon)

toasted almonds or pistachios

ORANGE VINAIGRETTE:

1 Tbsp. freshly squeezed orange juice

6 Tbsp. extra-virgin olive oil

2 Tbsp. wine vinegar

pinch salt & freshly ground pepper

• Combine orange freshly squeezed orange juice, olive oil, wine vinegar, salt & pepper in screw-top jar & shake vigorously.
• Gently toss watercress & romaine in salad bowl. Place on individual chilled serving plates. Artfully arrange avocados, pears, orange segments & sliced chicken. Splash with vinaigrette. Sprinkle with cracked pepper and top with toasted almonds or pistachios. (Serves 3-6)

Note: Also great with shrimp

BLACK OLIVE ROSEMARY SCONES
~ from Scones, Muffins & Tea Cakes

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3 cups flour

1 Tbsp. sugar

2 1/2 tsp. baking powder

1/2 baking soda

1/2 tsp. salt

3/4 cup unsalted butter, chilled & cut into 1/2-inch slices

1/2 cup pitted Kalamata olives, sliced in thirds

2 tsp. finely chopped fresh rosemary

2 tsp. grated lemon zest

1 cup buttermilk

1 egg beaten with 1 Tbsp. cold water - for egg wash

2 tsp. coarse sea salt

• Preheat oven to 400-degrees. Lightly grease baking sheet and set aside.
• In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork. Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
• Bake scones on baking sheet for 20-25 minutes or until golden brown. (12 scones)

'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

PUMPKIN SOUP with CHILI CRAN-APPLE RELISH & CITRUS-MARINATED TURKEY BREAST with MEXICAN CRANBERRIES / JOHNNYCAKE / BRANDIED YAMS / GARLIC GREEN BEANS

BREAKING TRADITION

~ time for simplicity

PUMPKIN SOUP with CHILI CRAN-APPLE RELISH

~ delicious recipe courtesy of Rachael Ray

1 Tbsp. extra-virgin olive oil

2 Tbsp. butter

1 fresh bay leaf

2 ribs finely chopped celery with greens

1 medium finely chopped yellow onion

salt and pepper

3 Tbsp. flour

2 tsp. thyme

2 tsp. hot sauce taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 tsp. freshly grated nutmeg

Relish:

1 crisp apple

1/4 finely chopped red onion

2 Tbsp. lemon juice

1/2 cup dried chopped cranberries

1 tsp. chili powder

2 tsp. honey

1/2 tsp. ground cinnamon

In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

(8 first course, 4 entree servings)

While soup cooks, assemble relish. Adjust seasonings in soup and serve in shallow bowls with a few spoonfuls of relish.

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CITRUS~MARINATED TURKEY BREAST

~ delicious 10 year old recipe from Southern Living

1 (6-7 pound) boneless turkey breast

1 cup orange juice

1/4 cup lime juice

1/4 cup olive oil

3 Tbsp. cider vinegar

2 tsp. dried oregano

pinch coarse salt

cracked pepper

Combine orange juice and next 6 ingredients in jar. Shake vigorously. Set 1/2 cup marinade aside. Pour remainder over turkey in sealed plastic bag. Chill at least 8 hours, turning occasionally. Grill over hot coals 18 minutes on each side or until meat thermometer registers 170 degrees, brushing with remainder marinade. Let stand 10 minutes before serving.

(8 servings)

Note: To cook in oven, place on rack in roasting pan. Bake at 325 degrees for 1 hour and 10 minutes or until thermometer registers 170 degrees, brushing with marinade. Garnish with Mexican Cranberries.

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MEXICAN CRANBERRIES

1 (16-ounce) can whole-berry cranberry sauce

1 (10 1/2-ounce) jar jalapeno pepper jelly

2 Tbsp. chopped fresh cilantro

Combine all ingredients in a small saucepan. Cook over low heat, stirring often, until jelly melts. (2 1/2 cups). Serve with a side of Johnnycake and Brandied Yams.

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JOHNNYCAKE

2 cups flour

5 Tbsp. sugar

6 tsp. baking powder

1 tsp. coarse salt

2 cups yellow cornmeal

2 beaten eggs

1/2 cup melted butter

2 cups buttermilk

Preheat oven @ 425 degrees. Grease 10 - inch iron skillet. Sift flour with sugar, baking powder and salt. Add cornmeal, mixing well. In medium bowl, combine egg, melted butter and buttermilk. Add flour mixture, stirring only until moistened. Spoon into iron skillet. Bake 25 minutes or until golden-brown. Cut in wedges and slather with sweet butter.

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BRANDIED YAMS

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5 large sweet potatoes

(organic are best)

1/4 cup sugar

1/3 cup brandy

3 Tbsp butter

1 tsp. salt

1/2 tsp. ginger

1/8 tsp. nutmeg

cracked pepper

1 Tbsp. melted butter

1 Tbsp. grated orange rind

Toasted pecans

Garnish: orange slices and toasted pecans

Cook sweet potatoes until tender, about 45 minutes. Peel and mash. Stir in sugar and next 6 ingredients. Spoon into lightly greased baking dish. Brush with melted butter and sprinkle with orange rind. Bake at 350 degrees for 25-30 minutes. Garnish with orange rind. (serves 8)

... and DON'T forget the Garlic Green Beans!

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GARLIC GREEN BEANS

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2 pounds fresh green beans

1 cup water

1/4 cup butter

4 cloves minced garlic

pinch salt

cracked pepper

1/3 cup chopped fresh parsley

Wash bean and remove ends. Bring water to boil and add bens. Return to boil, cover and simmer 10 minutes or until crisp-tender. Drain. While beans are cooking, melt butter over medium heat. Add garlic, stirring constantly (don't scorch garlic or it will become bitter). Add seasonings and beans and cook, stirring for 3 minutes. Sprinkle with parsley.(8 servings)

~This is a great EASY meal for an 'untraditional' holiday or when scampering home after the 'traditional' Family Thankgiving outing ...The DETROIT LION HOME 'TURKEY DAY' GAME!

SIMPLE SUNDAY NIGHT SUPPER ~ POMEGRANATE COSMOS & SHRIMP with CRANBERRY CITRUS SALSA

SIMPLE SUNDAY NIGHT SUPPER

original dinner plan aborted ~

grim thoughts followed watching the "No. 1" LOOSER team in the NFL -

~THE DETROIT LIONS~

In spite of putrid feelings, we must eat ...

and considering heavy days ahead 'eat light' !

...but first fix yourself a 'consolation' pitcher of

POMEGRANATE COSMOS

(Barefoot Contessa)

*

2 cups good vodka (Stolichnaya or Finlandia)

1 cup orange liqueur (Cointreau)

1 cup pomegranate juice

1/2 cup freshly squeezed lime juice (3 limes)

Garnish with lime peel strips.

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SAUTEED SHRIMP with CRANBERRY CITRUS SALSA

2 pounds peeled large shrimp, tails intact

1/2 cup orange juice

4 Tbsp. olive oil plus 2 Tbsp. for saute

4 cloves minced garlic

pinch of coarse salt

fresh ground pepper to taste

Combine orange juice, garlic, olive oil, salt and pepper. Add shrimp and chill at least 2 hours.

Drain and saute in 2 Tbsp. olive oil until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Pour marinade in pan and reduce. Serve with fluffy rice of choice, reduced marinade over top, and CRANBERRY~CITRUS SALSA.

CRANBERRY ~ CITRUS SALSA

1 pink peeled and sectioned grapefruit

2 tsp. grated orange rind

1 orange (blood orange if you can find) sectioned

1 cup fresh cranberries

1/2 cup diced green pepper

1/4 cup chopped red onion

1 clove minced garlic

2 Tbsp. minced Italian parsley

2 Tbsp. orange juice

Combine ingredients and serve with shrimp.