After a long sabbatical, I plan to post new snippets with some holiday recipes from around the world. May your upcoming holiday preparations be interesting and fun. Stay happy and healthy until I write again.
I thought I would share this recipe that we’ve used at holiday parties and at Christmas Eve and New Years Eve buffets. These are nice either served cold or warm and can be kept hot in a chafing dish. I prefer them cold. Put them on a nice platter that is lined with a colored foil and some sprigs of herbs such as thyme or rosemary for a nice presentation. They’re a little work, but well worth it. Puff pastry in different brands can be found in the frozen section of your supermarket. It usually comes four large rectangular sheets to the box.
2 packages frozen puff pastry
1 pound mushrooms, finely chopped
1/4 cup of butter
1/2 cup finely chopped onion (white or Vidalia)
1/4 cup white wine
1 large egg, beaten together with 4 Tablespoon heavy cream
1 teaspoon dried thyme
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
celery seeds (in jar in spice section of market)
1 garlic clove or two teaspoons jarred chopped garlic
Defrost the puff pastry according to package directions. Saute the mushrooms and garlic in butter; add the parley and onion. Season the softened mushroom mixture with salt, thyme and pepper. Saute further until the liquid evaporates. Add the wine and cook the mixture until it becomes dry. Let cool. On a floured rolling surface, roll out 1 pastry sheet to 1/8 inch thickness. Cut out 24 circles with 2 inch round cookie cutter (if you do not have one, use a glass with a 2 inch rim dipped in flour). Place teaspoon of mushroom mixture on each piece of pastry dough leaving a 1/4 inch edge. Using a second piece of pastry, roll out and cut 24 more circular 2″ pieces. Use these for covering the first batch of filled rounds. Press down the edges and use a table fork to seal the edges. Put pastries on large ungreased baking sheets and brush with beaten egg, cream mixture. Cut a slit on top of each pastry to vent the steam. Repeat the process using the second package of pastry.
Bake in a 375 degree Fahrenheit oven for 14 minutes or until mushroom appetizers are puffed up and golden.
When lightly browned, remove to wire baking rack to cool. Serve warm or cold, but not do not refrigerate unless you are planning on serving them a few hours later. You may also freeze these in between sheets of waxed paper after they have cooled and reheat in a conventional oven. They do not microwave well.
I hope these are a big hit at your next holiday gathering.
For those of you who are having diabetic friends or family to your home for the Thanksgiving holiday dinner, or if you are a diabetic yourself and trying to cut down on sugar consumption, here is a nice cranberry sauce recipe that you might find useful. Instead of using gelatin or a cornstarch mixture to thicken the sauce up, I’ve substituted a sugar-free marmalade or jelly that does the trick and lends the sauce a nice flavor. You could try substituting a different light flavored jelly for the sugar-free marmalade I use here for a unique taste.
GAIL’S CRANBERRY-ORANGE SAUCE—
3/4 dry white sugar substitute (Splenda or other cup for cup substitute)
1 cup water
1/2 cup sugar-free orange marmalade or jelly (or apricot, lemon or strawberry is good, too)
1 twelve (12 oz.) ounce package ‘fresh’ cranberries
In a 1 1/2 quart saucepan, mix sugar and water and stir to dissolve the sugar. Bring to a boil, then add the cranberries. Bring mixture back to a boil and simmer on reduce heat. Cook on low simmer for approximately 10 minutes or until cranberries pop and are softened. Liquid should be reddened. Add marmalade or jelly and simmer slowly for approximately 4 minute, stirring frequently, until sauce thickens and takes on a sheen. For a thicker sauce, add a bit more jelly to taste. Remove pan from heat. Cool sauce completely to room temperature.
Place in container and refrigerate for at least one hour.
Makes about 2 1/2 cups. Recipe can be doubled.
This is just a little snippet for you before I start cooking my thanksgiving desserts. I expect to be too busy to add much in the way of wisdom and light between all the fussing, cleaning, cooking and fidgeting that we’ll be doing before our Thanksgiving repast.
“I hear the tread of
pioneers of nations yet to be,
The first low wash of waves where soon
shall roll a human sea”
HAPPY THANKSGIVING TO YOU ALL.
I got this recipe many years ago from a woman who lived in North Carolina. It was used often in her home for various holidays as sweet potato and yams were plentiful in that region. I loved it and found it recently in a Fayetteville, North Carolina church bulletin. It seems to be the same and I’d like to share it with you. It will be on our holiday table this year. It can be served with the main course or used as a dessert with the addition of whipped cream.
1 2/3 cups half and half
3 cups yams, cooked and mashed
2 large eggs, slightly beaten
1 Tbsp. butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cups sugar (you can use dry sugar substitute in cup for cup measure)
1 teaspoon pure vanilla extract (not imitation)
1/2 cup brown sugar
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3/4 cups pecans, chopped
1/2 cup flaked coconut
Preheat oven to 400 degree Fahrenheit. Heat 1 cup half and half with the butter. Do not scald. Combine the warm cream and yams in blender, blending until smooth. Add remaining half and half, eggs, sugar, salt, spices and vanilla. Blend until smooth. Pour into a 2 quart casserole. Blend topping ingredients and top yam mixture with it. Place casserole dish in baking pan in which hot water has been added (hot water bath). Bake for 55 minutes or until toothpick inserted in center comes out clean.
Makes 8 servings.
A small amount of brandy may be added in substitution for some of the half and half.
Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings. On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie. It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories. This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.
2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)
2 pounds Ricotta cheese (or part-skim_
1 1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1 1/2 teaspoons pure vanilla extract (not imitation)
Preheat oven to 425 degrees Fahrenheit
For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend. With fork, cut in margarine until small balls form. Add vanilla and slowly put milk in while blending with fork until ball forms. Add egg yolks and continue stirring until a large ball forms. If it is too dry to roll, add just a small amount of milk until of rolling consistency. Roll out dough onto waxed paper – one for top and one for bottom. Put half of dough into bottom of 10 inch pie plate. Reserve other half for top of ricotta pie.
For the filling, in mixer bowl place ricotta cheese, egg whites, lemon and rind, mix. Then add the confectioners sugar and vanilla extract. Blend for approximately 7 minutes of medium speed or until smooth. Pour into pie crust. Place reserved pie crust on top of filling and crimp the edges as desired. Brush top crust lightly with egg white and place four small cuts to vent steam. Cover edges with aluminum foil to protect rim of pie.
Bake at 425 degrees for 40 minutes or until lightly browned.
For this post I don’t have to go far from home to remind me of the holiday season, of Thanksgiving and Christmas. I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A. I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale. I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000. Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options. At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.
Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts. She was schooled in her early years in Medford Schools. She would often visit her grandparents at their home and wrote this song as an adult. Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.
By Lydia Maria Child
Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.
Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.
Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.
Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!
Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’
Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!
May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.
In this salad I use the original beets as it lends a festive air to this Mexican style salad. If you want to use this for a dessert instead, leave the beets out. Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained. Fresh fruit is preferred. Sugar is the only sweet added or it may also be served with a thinned mayonnaise. I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.
1 3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts
Mix all fruit pieces together. Top with pomegranate seeds and chopped nuts
Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.
This makes a wonderful dessert or dinner starter served before a holiday meal. It is usually served as part of the Christmas Eve meal in some parts of the world.