Risotto

We’ve been enjoying a lot of the foods that go along with this season, hot teas and cocoa, soups, homemade breads and muffins, and I’ve been coming up with some interesting combinations as I work through my pantry.  In one of my ‘what will I find in here today’ searches, I found a lonely cup or so of arborio rice. For those of you who are familiar with this rice, you know it is THE rice to use to make risotto, a creamy, flavorful and often cheesy Italian dish. It’s comparatively easy to make, but does take some time and patience since it requires close to continual stirring for about 20 minutes, but while it is often served as a side dish, it can serve as the main part of your meal–add a little salad or some grapes or sliced fruit, a little glass of wine, and you’re good to go.

Some basic risotto ingredients

I was going to try a crockpot risotto recipe, but I decided to stick with the tried and true–it had been so long since I’d made this, I wanted to be sure we would enjoy the end product, especially since it was going to be the main course.

As mentioned earlier, the main essential to a good risotto is good arborio rice; you can usually find it in most good grocery stores, or through a whole foods co-op, or (gasp!) Amazon!

I’ve been checking out alternate sources for certain grocery items, and sometimes Amazon has the best price, and with free shipping, there are no additional costs.  They also offer ‘subscription’ service which means you set up an automatic order for 1, 3 or 6 month terms, which entitles you to an additional 15% off the regular price. I ordered an 11 pound bag of rice today that normally cost $22.00, but came to 18.70 after the discount, coming to $1.70 per pound, much cheaper than at the grocery store, and 35 cents per pound cheaper than what my co-op could offer, and to get their best price I would have had to order 50 pounds at once.  I can just see my husband’s face as I ask him to carry that bag to the basement!

Good olive oil, butter, and savories such as onion, shallots, leeks, garlic, herbs–there’s a lot of room for some variety there. White wine is usually one of the ingredients, and I definitely prefer the version with wine than without–it helps cut some of the richness, adding a bit of a sharp note against the cheese that is added later. Broth is the main liquid; I’ve most often seen chicken broth used, but a light beef broth would probably work, or a good flavorful veggie broth.

Freshly shredded parmesan is best if you have it; if not, I get shredded parmesan in 2 lb. bags from our local restaurant supply, and keep it in the freezer to use in dishes like this. The per pound price is cheaper than most of the grated parmesan products in regular stores, and the flavor much better. Regular grated parm can be used, but try to find a brand that is as close to 100% cheese as possible.  Cream and extra butter is often stirred in at the end, but we no longer do that–we like the risotto just a little lighter.  Final touch for me is grated lemon rind and a good squeeze or three of lemon juice. Like the wine, it helps balance out the cheese in the dish.

Adding veggies to the dish? No problem. I really enjoy peas or mushrooms in risotto, and I usually prepare them separately and add the last couple of minutes before serving, so they just heat through but don’t have time to really cook any more. Mushrooms I sautee until browned, peas are simply cooked in a little salted water till just done. (If using the petite peas, I often just let them thaw, heating them through in the end–I like them to have a bit of a bite.)

As I mentioned earlier, this is an easy dish, but does take some attention. It’s a good time for listening to your favorite music, or just enjoying some quiet time at the stove (quiet time at the stove is probably something we empty nesters enjoy more often than some!).  Without further ado, here is the recipe I made last night.

Risotto with Parmesan and Lemon

1 cup arborio rice

4 cups chicken or veggie broth, kept hot in saucepan

1 small onion, chopped fine

2 cloves garlic, chopped fine or pressed

2 T. olive oil

2 T. butter

1 t. dried thyme

1/4 t. nutmeg, freshly grated

1/2 cup dry white wine

2/3 c. shredded parmesan

Ground black pepper to taste

Grated rind of one lemon

juice of 1/2 large lemon, or whole small lemon

Heat broth in a separate pan, and keep warm while you prepare the risotto.

Heat olive oil and butter in a larger flat-bottomed saucepan over medium heat. Toss in onion and garlic, and sautee until transparent. Stir in rice, and mix until the rice is all coated, then add thyme and nutmeg, stirring till well mixed.

Add the 1/2 cup of wine, and stir for a few minutes until the wine is absorbed and your spoon leaves a clear path on the bottom of the pan; at this point add about a half cup of broth, again stirring until it is absorbed. Keep repeating this a few times more.  If the broth seems to absorb to quickly, you should turn down your heat a bit so you won’t run out of broth before your rice is cooked.

After about 20 minutes or so have elapsed, taste a grain of rice to check for doneness. It should be firm, but not at all crunchy. If more time is needed, continue to add the broth and testing the rice every couple of minutes. Once the rice is fully cooked, and you have a nice creamy sauce holding it together, it’s time to add the cheese and lemon. I add the cheese and lemon rind together, making sure it is well incorporated, then squeeze in the lemon juice. I usually have to taste a couple of times before I’m satisfied with the balance–I definitely want the lemon to come through, but not to overpower the dish.

This is also the point where you would stir in a little heavy cream, a little extra butter, and any veggies you would like to add.

And that’s it. Serve it up in some nice bowls, sprinkle with a little extra parmesan (I had a tiny bit of extra nutmeg on mine),  have a nice plate of freshly sliced kiwi fruit nearby, and pour yourself a glass of that nice dry white wine.  I have to say, that is as close to a perfect meal as I’ve had in a while!

Just something I wanted to S.H.A.R.E. with you all

Well, it’s been a while since I last posted; some of you may remember a posting from Beccy back in June when she shared I’d been diagnosed with breast cancer. Since then, I’ve had a couple of surgeries, some chemo, and radiation, which is now ongoing, and except for the cancer, I’m in really good health! During much of the recovery from surgeries and from the treatment itself, I’ve been feeling like I’m draggin’ my wagon, both physically and mentally. But things are much improved, and I’m happy to be finally sharing another post with you all.

This won’t include a recipe, but I did want to share some thoughts about feeling the pinch. Financially, that is. While we have excellent insurance, the deductibles and copays for all our visits to the medical world have taken a substantial bite from our budget, and that along with the fact that I’ve had to give up my part time job with the local library means a little less coming in. Fortunately, I’ve been able to find some ways of stretching the food budget, and I thought I’d share these with you.

First, I’m finally using up things from my pantry.  I told Beccy that I seem to still have the impulse for stocking the shelves the way I used to when we were feeding the kids before we entered the empty nest stage. I have enough rice, flour, brown sugar, dried beans of various sorts to last us through much of this year, but I find myself still picking up some extras when they are on sale. (Valerie, Just Say No!) I’ve been making myself stop when tempted to do that, reminding myself of the sagging shelves at home. (By the way kids, birthday presents this year will probably be jars of jams, jellies and preserves…I’m sure they are still good!)

Another thing I’m doing is trying to cook for two instead of 8 or 10. Leftovers are all right with some things, but not so attractive with others, and it’s nice to end a meal without having to add more dishes to the refrigerator with a bit of this and a dollop of that. Too many of those already in the refrigerator (okay, today’s the day I get rid of those…no comment from the husband, please.) Let me emphasize that I am NOT anti-leftovers—certain kinds make wonderful soups, casseroles, etc., but there are certain things that just are not better after a day or two in the refrigerator.

Eating from the freezer—much like using pantry items up, freezer items don’t stay nice forever, so it’s better to use these up rather than keeping them for ‘someday.’  I think part of my problem is I get a degree of security from seeing loaded shelves, and I want to get over that. There is enough food, and I can get more if I need it.

Another problem—false sense of deprivation. This kicks into play when you are gifted with or able to buy some special item that you don’t normally get, and you put it on the shelf, waiting for that special moment when you will get the maximum enjoyment from that item. What happens? The months, nay, the years(!) pass, that item gets pushed to the back of the shelf, and by the time it sees the light of day, you don’t even have the courage to open it, much less taste it.  Special foods?  Carpe diem! Seize the day!  Enjoy it now, for tomorrow may not come! (Sorry for the drama, but it works for me.)

One other very good and helpful thing is the S.H.A.R.E program. Beccy has mentioned Angel Food Ministries in the past, and S.H.A.R.E is much the same. It provides basic foods on a monthly basis for less than most of us would pay at the store.  The picture I’ve included in this post shows the foods that we picked up today, for a total cost of 43.90. This included their main box of food (25.00) which includes meats, fish, poultry, usually pasta of some kind and a few canned goods and/or mixes for quick breads, as well as 9 to 10 pounds of fresh produce. You are able to select separate items as well, and I ordered two more portions of the fresh produce ($14.00).  There is a 10% shipping charge ($3.90) and a $1.00 handling fee.   This month’s box included the following items:

5 lb. chicken leg quarters

1 lb. ground beef patties

1 lb. pork tenderloin

1 lb. tilapia fillets

12 oz. brown and serve sausages

12 oz. precooked cut up chicken

1 8-oz. shrimp, vegetable and pasta meal (For Jim, I’m not that into Shrimp)

12 oz. egg noodles

1 qt. wild mushroom marinara sauce

1 can cling peaches

1 can peas (erk, it’s been a long time since I’ve looked one of these in the eye)

4 oz. jar chopped garlic

6 grapefruit

15 oranges

15 red delicious apples

15 kiwi fruits

3 lbs carrots

3 cauliflower

3 3-lb. bags potatoes

3 2 lb. bags onions

They also offer a couple of organic items, usually some kind of meat or poultry, and a box of produce is always offered, 10 or more pounds of mixed fruits and veggies for $15.00.  I order these when the budget is a little more healthy, and the variety and quality is always excellent.

Where we live, here in the Northern U.P. of Michigan, it’s not that easy to find good fresh produce at these prices. Summer and fall offer better options, but we still can’t get the variety of meats and produce for this price. And it’s definitely enough for the two of us. And with my attempts to eat out of the pantry and freezer, there is very little we have to purchase at the store. Milk, eggs, cheese, a few more fruits and veggies (usually the ones on sale) and the odd baking supplies now and then seems to take care of what we need.

My goal for the next 3 months is to come in at under $100 for each month; in January, we spent just under $90.00.  In February we might go over a bit due to a larger order I’ll be making from our co-op that includes almond milk.  But we should be at least close.  I’ll be writing more about this later.

All that being said, I hope all our readers are enjoying these winter months.  I thought it would be nice to include a picture of our own status today–sunshine is abundant, sky is clear, and it is COLD.

Here is how things are looking for us right now at home.

Bacon Toffee

bacontoffee6Did you see the Maple Bacon Cake over on Thursday Night Smackdown?  Michelle, the proprietress of TNS, is a true lover of the bacon and made ample use of bacon toffee on her cake.  I’ve been meaning to make a sweet bacon dish for about a year.  A few months ago sweet bacon recipes started popping up all over the place.   I drooled over the bacon ice creams and cried massive croccodile tears over the thought of munching on a pound of candied bacon.   The only reason I didn’t make any of this stuff is because I made an error of epic proportions.  I talked about the idea with The Evil Genius first.

Don’t get me wrong, he’s brilliant, but if there’s one place in his superhuman-smartitude that The Evil Genius has a blindspot it is the application of beloved foods in new and wonderful ways.  By way of proof, I offer you the examples of him finally switching from Goya coffee (to which he swore fealty for many years) to Cafe Altura’s French Roast.  I also offer this bacon-laden example.

Several months ago I pointed excitedly to a picture of bacon ice cream on Tastespotting and said, “Hey!  Doesn’t that sound amazing?  I might make that this weekend.”  He pulled a face that can only be described as ‘blond puppy dog” and begged out of me a promise that I wouldn’t ‘go and ruin a perfect batch of vanilla ice cream that way.’  What can I say?  When he looks at me with those gorgeous, evil blue eyes I melt like so much ice cream.  I promised.  And immediately regretted it as the bacon wave swept the blogosphere.

And then a couple days ago I saw Michelle’s Maple Bacon Cake.  And I had enough.  I had a pound of bacon, a pound of butter, sugar, and everything else that was necessary.  I went to work.  As my Grandfather was wont to say, “It’s easier to do and get forgiveness than to get permission first…”  Besides, I knew the man would love the stuff.  I mean, really, how can you go wrong with bacon?

I whipped up the batch, poured it onto my silpat and let it firm up.  I broke little pieces off the edges as they firmed.  Ohmygoodness.  It was so much better than I had even imagined. And even though I used a whole pound of bacon in the toffee, the first thing you got when you bit into the toffee was not bacon.  It went sweet, salty, smoky, bacon.  It embodied ‘umami‘.

I am toffee.  I am bacon.  I am umami.

I am toffee. I am bacon. I am umami.

When Monsieur Le Evil Genius came home he used his spidey-sweets sense to find the tray in the kitchen and had stuck a piece in his mouth and commenced chewing before asking me what it was with a very blissful look on his face.  “BACON TOFFEE!” I yelled triumphantly.  With many verbal exclamation points.  He stopped chewing, used his brilliant brain to calculate whether this was an appropriate time to express humility and said, “Wow.  You were right.  This is great!”   Then he ate a half of a pound of it.  I win.  But I’m not rubbing it in much.  Only when he eats it.  Which is frequently.  So I guess I am rubbing it in much.

Bacon Toffee

As made with the English Toffee recipe from Thursday Night Smackdown

  • 1 pound of bacon, sliced into very thin strips, fried until very crispy and drained on paper towels
  • 1 pound unsalted butter
  • 2 1/3 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract

Line a rimmed half-sheet pan with a silpat or parchment paper.  Set aside.

Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat.  Go with a larger pot than you think you’ll need because the toffee has a tendency to boil up the sides.  You really don’t want that to happen.  Have you ever had hot toffee on your skin or tried to clean it off the stove?  Don’t go there.

Bring to a boil, stirring frequently.  Cook until the mixture hits 300F on a candy thermometer.  This goes fast once you hit about 200F, so don’t walk away from the pan.  You will regret it if you do.  Trust me and the big, sooty, burned sugar mess I had to clean up once.

Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan.  Use a silicone or offset spatula to gently spread the toffee into an even layer.  And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue.  Again, I ask you to trust me here!

Allow to rest at room temperature until the toffee has cooled and firmed completely.  When completely cool, break into pieces with your hands.  Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you’re not looking.

What to do with this bounty of bacon toffee?  Well, I’m going to make some bacon toffee chocolate chip cookies, and some bacon toffee vanilla ice cream, and I’m going to eat a lot of it all by itself.  Just because I can.

Keeps in the fridge for weeks.

Ain't it pretty folks?

Ain't it pretty folks?

A little Christmas story…

Every year we read this essay at Christmas time and it makes us immeasurably happy.  We wanted to share the joy and hilarity with you…

With Christmas love,

Rebecca and Val.

 

TRADITION
A Trapp Family Christmas
Shouldn’t this year be more spiritual? Good luck!

by: ALOÏSE BUCKLEY HEATH

 

One of the reasons — I say one of the reasons because I could think of several others if I put my mind to it — that I kept on having babies for years after all my classmates were taking turns being president of the Planned Parenthood Association was that I always thought a big family would be such fun at Christmas. Which who doesn’t, including people like me, who know? I know why Ben Heath, who is tied to me by the bonds of marriage, has the spirit of Christmas around Thanksgiving and the spirit of Ash Wednesday around Christmas. I keep telling him I know. “I know,” I say. “I know. I know. I know.”

 

I know we always get more glitter and glue on the floor than on the candles, and that I never remember to wipe it up until the dining-room carpet (new last January) is permanently (though not uninterestingly, I always think) spangled. I know I look absolutely insane crawling around in the snow for weeks before Christmas, putting candy canes on window sills and then galloping madly off in the dark, jingling sleighbells and shouting, “Ho! Ho! Ho!” I know the newsboy would rather have two dollar bills than a $1.95 flashlight wrapped in green paper and silver ribbon with “MERVYN” spelled out in red Scotch tape. I know no one can eat those Cut ’n’ Bake cookies after the children have decorated them with green sugar and cinnamon hearts (Christmas trees), and then with more cinnamon hearts and melted marshmallow (Santa Clauses), and then with more melted marshmallow and pink crayon (angels). I know it’s un-Gesell and not even altogether Spock to match candid blue eye to candid blue eye with a ten-year-old and say: “But, sweetie, how should I know why Polly’s Santa Claus is really her father? Maybe her father has to be her Santa Claus, poor little thing! Maybe Santa Claus just doesn’t like Polly. Ever think of that?”

 

I also know ten children who aren’t going to see this issue of National Review.

 

I know all that. What I didn’t know till this year was what Ben meant, every Christmastide, when he tossed out, not at all at random, the words “materialistic” and “spiritual.” What I always thought he meant was that it would be materialistic for Alison and Betsey and Jennifer and Timothy to get a Chatty Cathy apiece, but spiritual for them to share one. I mean, that’s what I thought until one afternoon last week.

 

That afternoon they were all in the coat closet (well, they were, that’s all; they like the coat closet) making out their Christmas lists. Pam, who can spell, was helping the ones who can’t write; and Alison, who is magic, was helping the ones who can’t talk. I had my ear at the crack in the door, listening, because I’m still trying to hear one of those childhood conversations whose innocent candor tears at your heartstrings. You’ve read about them, I’m sure.

 

What I heard was my dear little ones calculating how much more each of them would get for Christmas if they didn’t have so many brothers and sisters to share the loot. They itemized, giving reasons for their choice, the siblings they would gladly exchange for a hockey stick or an army bugle or a Barbie doll with a different dress for every single day of the week. From what I could hear through the crack, nobody kept Buckley and Timothy, which is understandable — let’s face it — but not nice.

 

Then and there I decided (yes, again) that there is more to old Ben than meets the eye, and that this Christmas the Heaths would be spiritual. Spiritual also, I mean. At my age you can’t just cut those old materialistic ways right out of your life. And by coincidence I happened to be reading, at the time, a book called Around the Year with the Trapp Family. Actually, I was reading it to find out why the Trapps play the recorder better than we do, a fact which is widely bruited by those who have heard us, though not necessarily the Trapps. It turned out, though, that the Trapp family spends its year not practicing the recorder, as I had hoped, but “Keeping the Feasts and Seasons of the Christian Year,” which is, in fact, the subtitle of the book. We plunged into keeping the Christmas Season of the Christian Year like the Trapps. Some of us (me) plunged more enthusiastically than others (Jim, Pam, John, Priscilla, Buckley, Alison, Betsey, Jennifer, Timothy, Janet, and their father).

 

Certainly some of the things the Trapp family does at Christmas are not entirely suited to the Heath family. I know. I know. And some — give me that much — I didn’t even try. Like baking the traditional Spekulatius on December 6 (St. Nicholas’s Day), for instance; or the traditional Kletzenbrot on December 21 (St. Thomas’s Day); or even the traditional Lebzelten, Lebkuchen, Spanish Wind, Marzipan, Rum Balls, Nut Busserln, Coconut Busserln, Stangerln, Pfeffernüsse, and Plain Cookies on December 23. Especially since the freezer was bulging with all those still Uncut ’n’ Unbaked rolls of cookie dough. Nor did I consider for more than one mad moment suggesting that all the children take a nap before Midnight Mass and that their father awaken them by initiating a procession from room to room with a lighted candle, singing “Shepherds Up!” (each verse pitched a half-tone higher than the last), though I think it would be lovely, myself. Maybe when Ben is older . . . mellower . . .

 

We did make an Advent Wreath with four red candles, and it was beautiful; but John and Priscilla are Junior Fire Marshals, and though they said it was all right to hang the wreath from the ceiling on four red ribbons, they wouldn’t even discuss letting us light the candles after the wreath was hung. Anyway, I know perfectly well that Ben Heath would light off for the South Seas before he would light the candles, stand under the wreath, read the Gospel for the day, and listen to the children sing: “Ye heavens, dew drop from above and rain ye clouds the Just One . . .” Even if I could get the children to sing it. Are your children giggly?

 

The Trapps say that “Silent Night” should be sung for the first time on Christmas Eve, and I agree with them, and the children agreed with me, which would have been enough to make me abandon the whole idea if I hadn’t been so bemused with good will and all. It wasn’t till I got the notes from Mr. Jones, Mrs. Miano, Mr. Segar, Mrs. Arnold, Miss Billingham, Mrs. Brown, Mrs. Larratt, and Miss Bates that I remembered that the Fourth Form Glee Club Concert, the Grade VII Carol Sing, the Grade VI Christmas Vespers, the Grade III Christmas Play, the Grade II Christmas Chapel, the Grade I Christmas Assembly, the Kindergarten Christmas Program, and the Nursery School Christmas Party (to all of which I have been kindly invited) have three things in common: rehearsals, Heaths, and “Silent Night.” I quite understand, I wrote Mr. Jones, Mrs. Miano, Mr. Segar, Mrs. Arnold, Miss Billingham, Mrs. Brown, Mrs. Larratt, and Miss Bates.

 

I really didn’t see how the Christkindl custom could go wrong, though. I still don’t. In the Trapp family, at the beginning of Advent, everyone writes his name on a piece of paper and the papers are put in a basket, which is passed around as soon as the children have finished singing “Ye heavens, dew drop from above.” Everybody picks a name from the basket, and the pickee, if you follow me, becomes the picker’s secret Christkindl, and the idea is, you do your Christkindl a good turn every day until Christmas without letting him know who you are. It sounds simple, spiritual, and also fun, doesn’t it? And it works out beautifully in the Trapp family. In fact, through Advent until Christmas, the Trapp household resounds with the glad cries of Christkindlen who have found their shoes shined, their dollhouses tidied up, or the table already set the day it was their turn. But there are a few technical problems that I feel you should know about, just in case you plan to be spiritual next Christmas.

 

 

In our house, the first technical problem was Jim. Jim said he was too old for this kind of thing, and I said, what did he mean, too old: Most of the Trapps are older than he is; and he said, not those dumb kids that sang that dumb Do-Re-Mi song aren’t older than he is; and I said, well, if he thought he was too old at 15, what did he think I was?; and he said too old at 42 (never tell your children your age), but anyhow, I won, because after all, I’m the one who has to sign his driver-education permission slip — and also, if I didn’t drive all over New England every Saturday to see the Kingswood JV wrestle, who would? Then the others said, what about Timothy and Janet? Timothy and Janet were too little to do good turns to their Christkindlen, so why should they be anybody else’s Christkindlen? I said, I must say, this didn’t sound very much like the spirit of Christmas to me, and I would take care of the babies’ Christkindlen if everyone was so worried, and let’s draw, for heaven’s sake!

 

So we drew, and five of them drew their own names and Janet ate one, which turned out, after we hit her on the back, to be John. So we made another slip for John (a piece of paper our baby has eaten is distinctive) and we drew again and eight of them drew their own names. I said, maybe it would work out better if I drew a name for each of them, and they said, no sir, not and have you know who everybody’s Christkindl is and comparing what everybody did for their Christkindlen, no sir, Mother, none of that stuff. Jim and Pam said that if they could have paper and pencil and peace and quiet they could probably work it out by mathematical probabilities, but it was getting pretty late, so I called them up by ages, and before Jim drew I took out his name, and before Pam drew I took out her name and put back Jim’s, and so on. (Well, unless I tell you, how will you ever know how to do it?)

 

When we had all drawn (which took far more time to do than to read about, no matter what you’re thinking), everybody opened his little slip of paper “at a given signal.” That’s how the Trapps do it, and that’s how we did it. I said: “Everybody ready? One. Two. Three. Open. Well, pick it up and open it now, Alison! Everybody does not have to fold their paper up again and forget the names they drew. . . . Besides, how could they? . . . Not fold the papers, for heaven’s sake; forget the names! . . . Well, all right . . . all right, I said; we’re starting over. Everybody ready? One. Ready — Alison, anybody would think you were five and a half. Two. Three. Open. ALISON!!”

 

So we opened our little slips of paper at a given signal (the Trapps said “a” given signal, after all, not which) (what irritates me is that Alison can’t even read!) and everybody learned the name of his secret — secret, mind you — Christkindl. This is another uniformly joyful moment in the Trapp family. At this moment in the Heath family, Jim looked up from his slip, glared at John, and groaned. John looked up from his slip, glared at Jim, and made vomiting noises. Priscilla said: “Oh, Mother, do I have to have that pest?”

 

Buckley said: “Mother, how do you think that makes a poor little boy feel to have everybody in this whole absolute world call him a pest every absolute minute?”

 

Everybody nudged everybody else. “Jim has John. John has Jim. Priscilla has Buckley,” they told each other.

 

The non-readers came running up to find out who their Christkindlen were. “Pam,” I whispered into Betsey’s ear.

 

“Pam,” shrieked Betsey.

 

“Betsey has Pam,” everybody told everybody else.

 

“Tim-Tim, but don’t tell,” I whispered into Jennifer’s ear.

 

She flung her arms around Timothy’s head. “Tim-Tim, I know sumpeen. I know sumpeen, Tim-Tim,” she roared.

 

“Jennifer has Timothy,” everybody told everybody else. The baby ate her paper again, but it was all right this time: I knew whose name she had eaten. I had arranged for us to draw each other, because we’re in love.

 

A few minutes later they thundered upstairs to homework or bed, and even over the rattling of the window panes I heard the negotiations starting. “Well, then, will you trade Priscilla for Alison and a nickel? For Alison and a dime? For me not hiding your shell collection? For me not hitting you in the stomach as hard as I can?”

 

Actually, it didn’t turn out too badly. After a few days of such good turns as reporting that a Christkindl hadn’t done his arithmetic because he was going to copy Georgie’s before school tomorrow (and he just can’t learn anything that way, can he, Mother?), or throwing a Christkindl’s cherished leather jacket into the washing machine (because it was so absolutely filthy he could have got germs from it, Mother), or taking the batteries out of a Christkindl’s flashlight because she reads under the covers after bedtime (and that’s why practically everybody practically constantly goes blind, isn’t it, Mother?), everybody was getting pretty tense, not to mention bloody, until one of them — I haven’t asked which — found a solution: Every Sunday now, they each buy seven penny lollipops, and every night they slip a lollipop under their Christkindl’s pillow. Well, I know that doesn’t sound so terribly spiritual, but it’s better than what they used to do. What they used to do was steal each other’s lollipops.

 

I wouldn’t want anybody to think that my baby and I have sunk to such a mundane relationship, though. We haven’t had to change our routine at all. Every morning Janet allows her Christkindl to rock her a little; and every evening I rock my Christkindl a little.


 

Apricots, Almonds and Chocolate: Foodie Gift #23

In rounding up the bits and pieces from all my Christmas Baking (See Foodie Gift #21), I find that I have a couple dozen pretty dried apricots, half a cup of toasted slivered almonds and a half bag of semi-sweet chips. I also have a few minutes, so I’ll do a very quick and easy gift to pass on to a couple friends and family members. These make a really lovely addition to a Christmas cookie platter as well.

 

Chocolate-Dipped Apricots with Almond Clusters

 

8 oz. dried apricots

1/2 c. toasted slivered almonds

6 oz. semi-sweet chocolate chips

1 T. shortening

 

Place the chips and shortening in a glass bowl, and place over a pan of lightly simmering water. Stir and melt the chocolate and shortening together till smooth. Taking one apricot at a time, dip one third into the chocolate and place them on waxed paper to cool and dry. Once the apricots are done, stir the almonds into the remaining chocolate and drop by small clusters onto the waxed paper as well, till they are set.

 

It’s easy to do these with other fruit and nut combinations as well, and it’s a wonderful way to not let anything go to waste.

 

Merry Christmas!  Happy Holidays!

Bacon and Horseradish Dip

From as far back as I can remember, Christmas Eve was all about snacking–we would have a table loaded down with various cold meats and cheeses, special dark and light rye and pumpernickel breads, my mother’s Christmas punch, lots of chips and crackers with accompanying dips and spreads, and of course, platters of cookies. While we had a bit of time when we were all gathered for the evening meal of Christmas Soup, it was the prolonged evening of grazing that we really looked forward to as children. to be honest, as adults as well!

 

One of my favorite dips was one that was bought, already prepared, Heluva Good’s brand of Bacon Horseradish Sour Cream Dip.  I would zero in on where that dip was placed, and once we were given the go ahead, I did my best to ensure a healthy (??) helping made it to my plate. Others could have their fill of onion dip, liptauer cheese, etc.–it was bacon and horseradish for me every time!

 

So imagine my dismay, when shopping for our own quiet Christmas eve meal this year, when I could find no such item in any of the upper MI grocery stores we frequent. I went from store to store, finding plenty of sour cream, and plenty of variations on the French Onion dip theme, but nothing else. To say I was distraught is understatement. However, necessity being the mother of invention, I grabbed the onion dip and decided I would dress it up myself and see if I could come close to my Christmas Eve favorite.

 

Well, needless to say, I have found some good degree of success with this, or would not be sharing it with you now!!  Very fast, super easy, this would make a wonderful addition to your own snacking regimen, or a tremendous gift for a friend who would enjoy this combination of flavors.

 

Easy Bacon Horseradish Dip

 

1 12-oz. container French onion dip

6 oz. thin-sliced bacon, cut in half

3 T. prepared horseradish

 

Cook bacon over very low heat, letting it crisp slowly. Drain the bacon, and while it drains, lightly whisk together the onion dip and horseradish. Once the bacon has drained and cooled a bit, chop into fairly small bits, and give it all a final crumble with your hands, making sure no large bits remain. Gently stir into the dip, pour into an appropriate container, cover and refrigerate. Yes. Good.

Spicy Glazed Nut Mix: Foodie Gift #21

Okay, we’re getting down to the finish line here, and if you are like me, you have found that you have missed a couple of folks you wish to gift, and today is NOT a day you want to spend going shopping. So, you have to take a look at what is left from all the cooking, baking and preparing you’ve done so far and see what is left.

 

This recipe is great for all those leftover nuts that you may have on hand from preparing various cookies and candies, and is very flexible regarding the mix of nuts you can use. AND it’s darn good as well!  I know I found it on the web, but for once I have not remembered to keep the site info, so my apologies for not being able to credit the source. When I find it, I’ll be sure to add it here!

 

Very quick to fix and very tasty, here is the:

 

Spicy Glazed Nut Mix

About 4 cups

 

2 cups mixed nuts (untoasted); any combination of cashews, whole almonds, pecan halves, and hazelnuts1 tablespoon unsalted butter, melted

3 tablespoons dark brown sugar

1/2 teaspoon ground cinnamon

3/4 teaspoon cayenne pepper (optional if you don’t like this kind of spicy)

1 1/2 tablespoons maple syrup

1 1/2 teaspoons coarse or kosher salt (kosher is best, but regular salt will do)

2 cups small pretzel twists (or other pretzel bits, crispy cereal, whatever)

 

 

1. Spread the nuts on a baking sheet and roast in a 350 degree oven for 12 minutes, stirring once for even toasting.

2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup. Add the warm nuts, pretzels, and salt, and stir until the nuts and pretzels are completely coated.

3. Spread the mixture back on the baking sheet and return to the oven for 10 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.

Once cool this mixture can be stored in an airtight container for up to a week.

Last Minute Quick Breads: Foodie Gifts 18# and #19

They don’t call them quick breads for nothin’!  Here are a couple of recipes I’ve used to great acclaim over the years, and my source for these is my mother–a great baker in her own right.  These two breads in particular have been appreciated as Christmas gifts by my own family, and I just shipped a batch of them out–they are very good travelers, and keep wonderfully moist for a long time. So if you are looking for a couple more quick gifts, these may serve!

 

Dawn’s Applesauce Bread

 

1/2 c. shortening or butter, or half and half of each

1 cup sugar

2 eggs

1 t. vanilla

2 cups flour

1 t. baking powder

1 t. salt

1/2 t. baking soda

1/2 t. cinnamon

1/2 t. nutmeg

1 1/4 c. applesauce

1/2 c. walnuts (optional)

 

Glaze:  1/2 c. confectioner’s sugar mixed with 1 T. apple juice or cider

 

Cream sugar with shortening till light, mix in eggs and vanilla.  Whisk together dry ingredients, and mix half into the creamed mixture till blended; stir in applesauce, then follow with the rest of the dry mixture. Stir until just well blended.  Pour into a 9 x 5 loaf pan, or two 7 inch loaf pans, or four 5 inch loaf pans. Bake at 350 degrees for up to an hour, testing the smaller loaves beginning at 40 minutes.  Cool for 10 minutes, remove from the pans and glaze. Then let cool completely.

 

 

Dawn’s Banana Bread, with Christmas Bread Option

 

1 cup mashed ripe banana

2 eggs

1/2 c. oil

1/3 c. buttermilk or sour milk

1 t. vanilla

1 3/4 c. flour

1 1/2 c. sugar (Yep, 1 1/2 cups!)

1 t. baking soda

1/2 t. salt

1 t. cinnamon (optional)

1/2 t. nutmeg (optional)

Christmas bread additions:  1/2 c. chopped pecans or walnuts, 1/2 c. chocolate chips, 1/2 c. dried fruit (cherries, cranberries, chopped apricots all work well)

 

Mix together banana, eggs, oil, milk and vanilla. Whisk together dry ingredients and combine well with the liquid mixture. Add the Christmas bread additions if desired, and pour into prepared 9 x 5 loaf pan, or two 7 inch pans, or four 5 inch pans. Bake at 350 for up to 1 hour and 15 minutes for the large loaf, and begin checking smaller loaves at 45 minutes, baking until a toothpick is clean of batter when checking for doneness. Cool for 10 minutes and remove from pans, then cool completely. These loaves are best served a day or more after baking.

 

Merry Christmas!