Wednesday, January 11, 2017

What Smells SO Good?


That's what Sweetie asked after he came in from cutting up the Christmas tree to put it into the green recycle bin. We finally took down the tree today and put all the decorations and ornaments and lights up in the attic until next year. Usually I would have done it on January 7th (the day after Epiphany), but we have been having terrible wind and rain since the weekend and it was nice having the lights and soft glow of the round ornaments during the rain. Of course we also had some blackouts with no power - 3 hours and then about 6 hours, plus a few brief ones, (less than a minute), so no comfort from the tree lights then. Still, we are on high ground, so no flooding here. We didn't lose too many tree limbs, although our old apple tree did fall over, which is very sad.

Our friend and neighbor Phil also asked, "What smells so good?" when he came by this afternoon to borrow a few gallon jugs of well water. Our neighbors are on a different power line and had been out of power for about 14 hours by then and needed a little extra. Fortunately, I usually fill up about a dozen during December for times like these. We have our well water treated with a salt, so for tea and coffee I use bottled spring water because it has more acid than the treated water, so it's better tasting, for tea especially. I just fill those as they empty and label them with the date and "Well".

So what did smell so good? The Country Bean, Ham and Cabbage Soup that took most of the day to make. This is one of those recipes that are good to do when you're going to be hanging out at home much of the day. We did get a walk in with Pi between storms,


and saw how flooded the Laguna de Santa Rosa was on High School Rd. in Sebastopol. Many roads in the Santa Rosa area have flooded and there have been mudslides and evacuations from low lying areas. We have had over 11 inches of rain since Sunday. A good time for soup since there is more rain today and will be a little more tomorrow. Taking care of the Christmas tree was also a 'between the storms' thing since we finally had a day where there was a break between storms.

You actually start this soup recipe the night before. You rinse dry white beans and put them to soak with water covering them. (Actually put at least an inch of water over them. They soak it all up during the night). The next day there are draining, rinsing and simmering sessions. The longest is for an hour and a half. Most of the rest are for 15 minutes or a half hour. It does take a little time to chop the veggies and to make the herb bouquet. Towards the end of the process you have to take a few minutes to fish out the herb bouquet to discard and to cut the ham into bite sized chunks, as well as to slice up the cabbage. The recipe calls for a roux of cooked flour and butter to thicken the soup, but mine simmered so long that it didn't need any thickening.

Give this a try. The recipe is from my Mom, but I don't know where she got it from...I just make it and enjoy it. It is hearty, tasty, stick-to-your-ribs good, and pretty healthy, too. It makes lots, so there are leftovers which are even more delicious than the original meal. Just be prepared for that question: What Smells SO Good?

Country Bean Ham and Cabbage Soup

2 1/3 cup dry pea beans (Great Northern, white beans)
1 3-lb cooked picnic ham, bone in
1 celery stalk, sliced
2 carrots, quartered and sliced
5 sprigs parsley + 2 bay leaves tied together
2 medium onion, sliced, plus 1 onion stuck with
3 whole cloves
4 garlic cloves, mashed
½ teaspoon EACH dried thyme & ground pepper
1 teaspoon salt
1 can tomatoes
1 small head green cabbage, sliced in 1/4” slices


Cover beans with cold water by at least an inch and let stand overnight. 

Drain, rinse, return to pot and cover with fresh water and bring to a boil. Turn off heat and soak for 1 hour. 

Drain & rinse & return beans to the pot. Add ham. Add enough water to cover the beans. Bring to a low simmer and simmer 15 minutes. 

Add the vegetables, herbs, onions and seasonings to pot. Cover and simmer 1 ½  hours. 

Add the tomatoes and simmer ½  hour. If tomatoes stay whole, chop them up with a spoon. 

Remove herb bouquet and whole onion. 


Add the cabbage, stir, and simmer ½ hour. 



Remove any ham bones and discard. Cut up any ham chunks into bite sized pieces and return to the pot.

Make a roux of 2 tablespoons butter and 2 tablespoons flour, cooked in a small pan until light brown. Add it to soup. Simmer 15 minutes. 

Taste and season with more salt and/or pepper as needed. Serve hot.

Monday, January 09, 2017

Bread For The Storm


It's funny how the prediction of a major rainstorm coming our way spurs different folks to do different things. We are lucky enough to live up a hill, so flooding isn't a problem. We did move the cars out of the way of potential falling cedar trees and we made sure to have flashlights ready and extra bottles of well water for power outages, but beyond that there wasn't too much to do.

Turns out that my neighbor and I both decided that fresh bread was a necessity if a storm came, plus soup of one kind or another. I made a loaf using my sourdough starter (100% hydration), some Irish Whole Meal Flour from King Arthur Flour, and some unbleached bread flour. The Irish Whole Meal Flour has little flakes of bran and bits of wheat germ in it so you get a nice texture and flavor. The bread flour gives that added gluten for rising. I've been feeling like a failure lately with my sourdough breads (too dense and too flat), so this time I kneaded it by hand to make sure that it felt right as well as looking right. I also beefed it up with a bit of added dry yeast in the flour mixture. The crumb was somewhat airy as a result.


Now I could try to give you a recipe, but the truth of the matter is that there were many parts that I didn't really measure.

Basically I took 1 cup of sourdough starter and added a mixture of half wholemeal flour and half bread flour, plus water. It was about a cup of the mixed flours and a cup of water. I let that mixture sit and bubble for a couple of hours, then stirred in another cup of the mixed flours and some salt. I let that sit an hour, then kneaded in more of the flour mixture (here is where the measurements don't happen), until the dough was soft but firm. I let that rise until doubled, then turned the mixture out onto a floured board and degassed it, then rolled it up into a loaf shape, put it in a loaf pan and let it rise until it barely rose over the top of the pan. I painted it with soy creamer and slit it across the top in three places. I think I messed up on the slits because the top sank where I had cut the slit.

Into a preheated 350 degree F oven it went for about 40 minutes. I cooled the baked loaf on a rack for about 10 minutes, then tried a slice while it was still a little warm. Delicious!

The next morning I woke to the generator running at the fire station next door, which usually means that the power is out...and it was. How nice to have fresh bread to enjoy with a cup of tea made with water heated on our gas stove. If you live where the power goes out during storms, a gas stove that you can light with a match is a great thing to have!

The power came back on in about three hours, but the winds were so fierce and flooding of the roads around the area so bad that we didn't even think to venture off the property. Still, we had the Sunday paper to read and enough light coming in to read by, so we were the lucky ones I think.


My neighbor just came over a little while ago with some of her porridge bread, based on a recipe I baked, but she went even further and ground her own flour with rye berries and a red hard wheat called Fife as the grains to use.


It is a delicious, hearty bread with the moisture typical of porridge bread and of rye bread. The flavor is phenomenal and the grain tight and crust dark and lovely. If you look closely at the slice you may be able to see some of the bits of grain. It has a nice chew, too, which mine didn't.

Hope you are staying warm and dry wherever you may be!

Friday, January 06, 2017

Wise Guys


The twelve days of Christmas are over and we have reached the Epiphany, commemorating the story of the wise men from the East, who followed the star to Bethlehem and presented gifts to the infant Jesus.

During the days I've had the Nativity scene on my hutch, the figures for the wise men, affectionately called the 'Wise Guys' by me, have waited on the side. Today they were able to take their place, front and center. This weekend the holiday decorations will be packed up and returned to the attic for another year, the tree will go into the green recycling bin, and each of the figures for the Nativity set will get wrapped up and stored together with the stable until next year.

I feel blessed that no one else in the family wanted this set. I remember it on my Mom's mantle in the living room and even though I didn't make it back to Virginia for Christmas very many times, having it here makes me feel closer to my family; those still living and those who have gone on to the next life. I don't know how old this set is, but I think it is at least 25 years old...maybe older.

I really do plan on getting back to posting recipes soon. So many of the things I've been cooking and baking lately are old favorites that have been posted before...so you get old wise guys instead.

Wednesday, January 04, 2017

Life As Tapestry


I discovered something about myself the other evening. It gives me a kick to have a tapestry of a life rather than a literary life or a painter's life or a baker's life or gardener's life. I spend a lot of time on philanthropy in the form of helping raise money for and award scholarships, but I'm not a philanthropist...it's just a thread in the tapestry. I wonder what the weaving will look like when I'm finished?


I guess there are some days when I envy the kind of person who says to themselves, "I'm a historian" and then that is the main passion of their whole life. For one thing, if I could do that and just focus on one passion, I wouldn't have the accoutrements of so many different passions taking up storage space around the farm. I wouldn't have a spot for mosaic tiles, another for stained glass and all the tools that go with stained glass window making, another for gardening supplies, another for painting supplies, and another for cookbooks and cooking equipment and baking supplies.

I might have walls of history books, instead of walls of books on subjects like The Romans in Britain and Tea and Tea Parties, on Square Foot Gardening and Garden Structures, on Building Decks and Renovating Bathrooms, to say nothing of Just My Type (typography) and Making a Literary Life. The newest additions are on Cookies and Pies, so recipes will be coming shortly.


Fortunately I have a good sized set of storage areas and I enjoy all the different threads, including my newest plan, which is to grow seedlings to give to the local Grange folks for their spring plant sale. In the past I have grown up to a dozen different kinds of tomatoes in one year, plus three kinds of squash, a few kinds of cucumbers and a few more kinds of beans. I ended up giving a lot of seedlings away and having way too many plants, so some produce went to waste. Growing all of those seedlings for the Grange will let me try some new ones and pass along some that I know grow well here. That way I can enjoy growing all kinds of different tomato seedlings, for example, but I can just plant two or three actual tomato plants in my own garden. The rest will find homes elsewhere. Wonderful!

If you are reading this it is likely that you, too, are a tapestry sort of person since I think we tend to attract like-minded folks. What is your blend of threads? If you have one blazing passion, what is it? I know that there are a fair number of folks who read these posts, but I know little about you. Care to share?

Monday, January 02, 2017

A Little Lemon Sauce



Although we love the richness of Christmas foods and sweets, Sweetie has been giving away the things that are left and asking me to take a break from baking. With the coming of January I start thinking of healthier options. Not a diet exactly, but more soups, salads and things like grilled salmon. Grilled chicken or shrimp would also work well with the lemon sauce we had with our New Years Eve fish.

We are fortunate because fresh wild salmon is available in the regular market for a somewhat reasonable price at this time of the year. When fresh salmon is $17-20 a pound, as it often is, I turn to less expensive fish like rock cod. Last week it was $12 a pound, still a lot more expensive that most meat choices and much more expensive than veggie choices, but I tell myself that it is the best kind of fish oil and good for the heart. Sweetie grills the fillets after giving them a thin coat of olive oil and a sprinkle of herbs and pepper.

Because it is also lemon season and I wanted to see if I could make a non-dairy, creamy lemon sauce for our New Year's Eve salmon feast, I played around with one. It turned out to be sweeter than I wanted it to be, but Sweetie loved it, especially with his Ponapean rice, which has steamed white rice mixed with ripe banana. I think I'll try almond milk or a combination of almond milk and broth the next time I make it to see if it turns out more savory. There is some inherent sweetness in the soy milk that didn't appeal to me when it was part of the sauce. If you like your sauce thinner, just add more liquid.

Creamy Non-Dairy Lemon Sauce

4 tablespoons non-dairy margarine
4 tablespoons all-purpose flour
zest from half a lemon
juice from a full lemon
1 cup soy creamer
salt and pepper to taste

In a medium saucepan melt the margarine. Whisk in the flour and cook over medium heat for a few minutes. Add the lemon zest and stir for a few seconds. Mix the lemon juice and soy creamer, then add all at once to the saucepan, stirring constantly. Continue to stir and cook over medium-high heat until mixture thickens and coats the back of a spoon. Taste and add salt and pepper to taste.

If holding the sauce for a short while, place a piece of plastic wrap directly on top of the sauce to keep a film from forming. Remove to reheat or to serve is sauce is still hot enough.

Serve hot.

Saturday, December 31, 2016

Happy New Year!


The best part of 2016 for me was going to Ireland and France. I bought a new ornament for the Christmas tree to commemorate that...a bag of baguettes.

Somehow 2016 seemed like a long year...probably because of the Presidential elections here in the U.S. Not thrilled with the outcome, but perhaps there will be positive foolishness and not just negative foolishness. Already hearing some who were thrilled the day after the election who have changed their minds. That's a pretty quick turn around considering that we heard practically nothing 24/7 but Trump this and Trump that. Anyone who was paying attention pretty much knew that we were going to get what we are starting to get. The inauguration is still almost 3 weeks away!

On to more positive things. Not sure if it is Pollyanna or ostrich behavior.


Santa gave me a new fitbit for Christmas since my old one conked out on me. The old one was sweet and simple. This one is so complicated that I haven't been able to complete setup so far. I'll try again tomorrow morning. I have to decide on using my iPhone as the dashboard or a Windows 10 computer. I somehow thought that I could use both. I used the iPad and my computer with the old, simple one. Perhaps Santa should have just given me another simple one. I'm a simple kinda girl. Oh, that's right....positive, positive, positive. Well, when it gets going I'm going to have access to more information to encourage me to have healthier habits. There, positive enough?

It truly is a beautiful day/evening and I truly wish each and every one of you a most Happy New Year!


Friday, December 30, 2016

Addictive


One of the signature dishes that Katherine is always asked to bring to parties is what started out being called Christmas Crack. She made it one year for our Boxing Day Party and then figured out variations for other themes, like Super Bowl, New Year's, and the Oscars. This year she showed me how to make it. It's pretty quick and easy, although making sure you have all the elements may take a bit of doing. I found everything I needed at Target, plus I already had red and green sprinkles and some silver decorating edible dust.


First you gather your ingredients: Boom Chicka Pop Sweet and Salty Kettle Corn popcorn, mini pretzels, Candiquik vanilla melt and make, M&Ms (here is where you can go with a theme...for Christmas red and green works really well),


sprinkles, sea salt. I added some silver culinary dust for extra sparkle, plus we had some sparkle M&Ms and tiny red and green Christmas tree sprinkles.

Next lay out two long sheets of plastic wrap, overlapping slightly, on a clean surface. This is where the mixture will cool.


Break the mini pretzels into smaller pieces and measure out two cups of them.





Place the popcorn and pretzel pieces in a large bowl. Add about half the M&Ms. Set aside.

Break up the Candiquik into chunks and put them in a microwave safe bowl to melt. We goofed and used a bowl that heated up too well in the microwave, so the candiquik started to brown! Should have used a Pyrex bowl. Live and learn. I'm sure to make this again.







Melt candiquik in the microwave, a minute at a time, stirring after each minute, until the candy coating is smooth and melted.


Pour about half over the popcorn and pretzels and M&Ms, stir to coat those with the melted candy. Add another quarter of the M&Ms and stir again.


Keep stirring to coat everything in the bowl well.


Pour the mixture out onto the prepared plastic and nudge with a spatula into a pretty even layer.


Sprinkle on the rest of the M&Ms and drizzle on the rest of the candy coating. Sprinkle with colored sprinkles, sea salt and the silver dust, if using. Use the toppings that make you happy, but don't forget the salt. The sweet/salty results are part of the addictiveness.



Let the mixture cool and become firm. Pile into a bowl and be prepared to become instantly addicted!
The crunch of the popcorn and pretzels goes so well with the creamy coating, the sweet M&Ms and sprinkles and crunchy sea salt. Sweet, salty, crunchy, YUM.

Tuesday, December 27, 2016

Comfort Food Like It's The 1960s


We are coming to the end of 2016 and I am delighted that NoHandle has given us the gift of another guest post:

My eclectic reading led me to a discussion of the national cuisine of Great Britain not being Fish and Chips, but rather Curry. This brought back some memories of a dish that didn’t make it into Elle’s cookbook, but was served at home at least a few times. Internet searching suggests it was somewhat commonplace into the 1960s. It was called 9-Boy Curry, where the 9 might be any number between 5 and 12, and signified the number of servants (boys) that would have been needed, in England’s far-Eastern empire, to serve the condiments that enlivened the dish, and that topped the curry after it was served. A quick survey of the Internet yielded the basic recipe, a chicken curry, and that it was traditionally served over white rice (at least in the U. S. of the period), plus an extensive list of condiments, with which you can go wild. They are listed at the end of the recipe and narrative given here.

That curry is archetypically British was already known to me. There is no curry native to Indian cuisine as such, and in fact the composition of this melange of spices, apart from the “5 Cs” and turmeric, is highly variable. The closest Indian mixture is probably Garam Marsala. Curry was composed for the British occupiers, and exported home when they left. In my brief visit to London a few years ago, I didn’t notice any particularly large number of curry shops, but I wasn’t looking for them either. My friend Butterfly spent several months in London, and assures me the British eat a LOT of curry.

With that preamble, here is a quick trip through preparing this exotic comfort food. Like curry powder, this recipe is a blend of several sources. It’s all good. The list is long, but preparation is quite simple:

Ingredients:
2 three-lb. roasting chickens or 8 chicken breast halves
            (It has been noted that this is also a great way to consume turkey leftovers.)
1 yellow onion, quartered
4 whole cloves
1 carrot
2 celery stalks
2 Tablespoons of parsley
1 bay leaf
1 teaspoon salt
_____________________________________________________
½ Cup butter
2 cloves garlic, minced
2 Tablespoons curry powder (or to taste)
½ teaspoon ground ginger (fresh ginger is even nicer, about 1 Tablespoon shredded should work)
1 teaspoon dry mustard
¼ teaspoon smoked paprika
½ teaspoon ground pepper
dash of cayenne pepper (optional)
2 green apples (Granny Smith will do) peeled and sliced
2 onions, chopped
1 14-oz. can of tomatoes with green chillies, drained
3 Tablespoons flour
½ teaspoon salt
4 Cups (reserved) chicken stock
1 lemon’s juice
½ Cup dry white wine
½ Cup half and half
Cooked rice (basmati is nice for this)

Directions:


We are starting with a chicken stock, so in a deep stock pot, place whole chickens (or breasts) with the next eight ingredients (above the line above). Add enough water to cover the chickens plus a couple of inches. If you are using chicken breasts, layer the seasonings with the chicken. Cover and simmer until just tender, but not falling apart. For me, at altitude (Denver, U.S.A. area), this was about two hours from a standing start. The only attention was to turn down the heat once it boiled (about 30 minutes). Chickens cook quickly, but stock pots vary wildly. Skim the stock if foam collects. 


When done, remove the chicken to cool; skin, bone, and cut into bite-sized pieces. A pair of tongs was my most useful tool. Strain and reserve the stock. You will have lots more than you need.


Next prepare the sauce; this part takes about 45 minutes. Sauté garlic in the butter, then the flour and seasonings. This blooms the spices before the other ingredients dilute the effect. Add the onions, apples, tomatoes, and cover. Cook for 10 minutes, then add stock (4 cups), lemon juice, and wine.


Cook an additional 15 minutes until smooth and fairly thick. Divide this sauce into two batches and blend. 


Add enough cream to reach the desired consistency (fairly thick; you know, covers the back of a spoon). Restore the chicken pieces to the sauce and heat gently for 10 minutes. You could put this in a warmer on the table so people can serve themselves small portions as they mix and match the condiments. 

Serve with a side steamer of rice, and of course your selection of condiments. Pass them around, family style, or place in the center for easy access. You won’t want to try everything together, but you might choose a few, server yourself a little more and try a different selection, repeating until you have found your favorites. Some combinations will be surprisingly good; who knew that this paired so well with that? It’s an adventure!


At about the same time as you start the sauce, you will want to start the rice (unless your using MinuteRice, which I do occasionally). Here I used James Beard’s technique for “steamed” rice, done in a skillet. Cover the rice (1 cup here, but probably 2 cups or more with a full recipe) with about an inch of water, and heat to boiling. Then reduce to a simmer. Takes about 20 minutes. It came out slightly gummy.

Condiments (choose a dozen or less from this list):
Crumbled bacon
toasted coconut
grated egg yolks
grated egg whites
chopped toasted peanuts (boiled peanuts toast really well)
sunflower seeds
chopped crystalized ginger (or sweetened dried ginger slices, chopped; check Costco)
sultanas (golden raisins)
raisins
chopped celery
diced carrots
chopped onion (red or yellow)
diced pickled onions
strips of citrus zest (both lemon and lime; experiment with grapefruit)
chopped scallions
chopped toasted (or smoked) almonds
chutney (lots of choices here)
dried (or fresh) pineapple shreds
avocado pieces
chopped olives
orange marmalade

This is a great family or friends experience, seeing how your flavor palates compare, and trying new flavors from a land that is not traditionally known for rich spices. By the way, this is not bland, but neither is it as spicy as most dishes at an Indian restaurant. My wife (sorry girls ;-) is not a fan of strong spices, and she liked this a lot. Experiment with the amounts of spices too. Enjoy! ~NoHandle



Monday, December 26, 2016

Whoooosh


I hope that your Christmas was filled with joy, and that the time didn't fly by quite so quickly as it seemed to here.

The time with our daughter here at home just flew by. It didn't help that her flight was cancelled, so she arrived the next morning, which meant less time together. Still, we had fun decorating the tree together, much to Sweetie's amusement. Some years we go with a color theme and this year we agreed on red and gold, so the multi-colored lights and ornaments we have used in recent years were left in the attic, but we still had plenty of lovely ornaments, strings of tiny white lights, and barely enough non-breakable decorations for the bottom branches where the lethal black lab tail of Pi would wreck havoc with breakable ornaments.

We listened to Christmas music,  and moved things around until everything looked balanced (and this process was greatly amusing to Sweetie who is still mystified as to why this ritual is so enjoyable for us. He does, however, enjoy the finished product and told us so a number of times). The photo at the top of the post is the finished tree. See the new French baguette ornament I got to remind us of our trip? Notice the gorgeous hot air balloon ornament from Kate? Hot air balloons are very Sonoma County. It's fun to add an ornament or two each year.

Then we moved on to getting ready for the tea!


Christmas Eve was peaceful and we enjoyed a relatively fancy dinner of coq au vin, mashed potatoes and peas. I also baked a goodie for Christmas morning.


Christmas was even more laid back. Coffee and tea first, of course. Then we gently reheated my version of the Kringle recipe that is this month's #bakealong recipe at King Arthur Flour. Theirs was a pecan and caramel Kringle. I went with almond and raspberry, including putting a thin rope of almond paste between the bottom and top layers which was not in the recipe at all. The Kringle was moist and almondy and perfect! Looks like I have found our 'new tradition' recipe for Christmas morning. We also had fruit salad that Sweetie made, mimosas that Kate made and some delicious ham.

In the afternoon we had some friends and neighbors drop by. The table had been set up with an array for foods that can sit out as a buffet, like roasted peppers, kale salad, bean and corn salad, bread and cheese and a tray of mixed dried fruits. When they arrived I added things from the fridge, including potato salad, hummus and chips, and an assortment of salamis. The two couples each went home with a plate of Christmas cookies, too.


It was nice to just have a few folks over. We'll do the Boxing Day Bash next year and have lots of people to visit with. It would have been too much this year.

So Kate flew home today, I visited with Straight Shooter (since when he arrived in the late afternoon Christmas Day we were already visiting with those who had dropped by), had tea with a friend who brought a new, gorgeous doggie bed for Pi (thank you Paula...he loves it!), and took a nap. Did some laundry, ran the dishwasher, helped take out the trash...that sort of thing.

It would have been hard to have a better Christmas (except for having Kate and Straight Shooter here for another day or two).

Tomorrow or the next day I'll have a guest post for you...with a recipe that I would never make, but one that looks delicious!

Here is the recipe for the Kringle as tinkered with by me:

Almond Raspberry Kringle
Based on a recipe from King Arthur Flour

BASE
  • 1/2 cup (8 tablespoons) non-dairy margarine, cut into pats
  • 1 cup  all-purpose flour
  • 1 tablespoon sugar
  •  1/4 teaspoon salt
  • 1/4 cup cold water
  • 4 oz. almond paste
PASTRY TOPPING
  • 1 cup water
  • 1/2 cup (8 tablespoons) non-dairy margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  •  3 large eggs, at room temperature
  • 1/2 teaspoon almond extract
FILLING
  • about 1/2 cup seedless raspberry jam
  • 2-3 tablespoons sliced almonds
GLAZE
  • 1 cup confectioners'  sugar
  • 2 tablespoons soy milk, enough to make a thick but pourable glaze
  • 1/8 teaspoon almond extract
  • pinch of salt
Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a baking sheet that's at least 18" x 13"; or a 14" round pizza pan.
  2. To make the base: Combine the margarine, flour, sugar and salt, mixing until crumbly. I used a pastry blender to cut the fat into the flour mixture. Add the water, and stir to make a soft, sticky dough. I used a fork and added the water slowly as I do for pie crust.
  3. Wet your hands, pick up the dough, and shape it into a 12" x 8" oval ring on the sheet pan; or a 10" ring in the pizza pan. This will be messy going, but just keep wetting your fingers and pushing it into a ring. An easy way to approach this is to first divide the dough into four pieces; roll each piece into a 9" rope, then connect the ropes and shape them into a ring.
  4. Once you've made the ring, flatten the dough so it's about 1 1/2" wide; basically, it'll look like a train or NASCAR track. Make a thin rope out of the almond paste and put it over the dough, connecting the ends so that the whole 'track' has a ring of almond paste in the middle of the track.
  5. To make the pastry topping: Place the water, margarine, and salt in a saucepan, and heat over medium heat until the margarine is melted and the mixture is boiling.
  6. Immediately add the flour, stirring with a spatula until the mixture is cohesive and starts to form a ball.
  7. Transfer the batter to a mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the almond extract at the end.
  8. Spread the pastry along the ring, covering it and the almond paste completely; you'll now have a much wider ring, though it won't be completely closed in the center; it should still look like a ring.
  9. Bake the kringle for 50 to 60 minutes, until it's a deep golden brown. When the kringle is done, remove it from the oven, and allow it to cool completely on the pan.
  10. To add the filling: First, have the sliced almonds all ready beside the pan of kringle; you'll be sprinkling them atop the jam as soon as you put it on.
  11. Stir the jam with a fork to break it up and then spread it over the kringle in a thin, even layer, mostly in the middle. Sprinkle sliced almonds atop the raspberry jam, pressing them in gently. Allow the kringle to cool completely.
  12. To make the glaze: Stir together the confectioners' sugar, salt, flavor almond extract and enough soy milk to make a pourable glaze. Drizzle it over the kringle.
  13. To serve, cut the kringle in 2" slices.

If you prefer, you can bake the base, almond paste and cooked dough topping the day before serving, then wrap well and let sit on the counter overnight. In the morning add the jam and glaze. 

I baked mine and did the jam and glaze on Christmas Eve, then put it in the microwave overnight (out of sight, out of mind, so no one is tempted to try it early), then reheated it gently in the microwave before serving on Christmas morning.

Friday, December 23, 2016

A Christmas Tea


It's been years since I last hosted a Christmas Tea for family. Fortunately, today my sister, her husband and granddaughter, Sweetie and my own amazing daughter were all able to gather around the table laden with finger sandwiches filled with chicken salad and with egg salad, cold cooked shrimp, a wonderful assortment of cheeses (with crackers) that Natashya brought, hummus and pita chips, mixed nuts, and assorted Christmas cookies. Of course there was lots of tea, plus some spiced hot apple cider and some good strong coffee for their trip home.

One of the things I discovered during preparations for the tea is that I don't really enjoy making tea sandwiches. I love eating them, but the making is too fussy. Guess I'll never run my own tea shop! I also discovered that I didn't have a recipe for egg salad. There was one for Classic Chicken Salad in the Comfort Food cookbook, but I guess egg salad was left out. I looked at a lot of egg salad recipes online and figured out my own recipe, which is below.

There is something very graceful about a tea party. Conversation goes around the table, as does the food. Stories are told and jokes laughed at. I think I refilled the tea pot with boiling water and new tea bags (yes, I used tea bags when I need the convenience...like today) at least a half dozen times as cups were filled and refilled.


Because we were also doing a late celebration of Natashya's birthday, I baked Maida Heatter's 86-Proof Chocolate Bundt Cake, using bourbon instead of Irish whiskey. It was delicious and a nice ending to the tea party.

Egg Salad for Sandwiches

6 eggs, hard boiled, chilled and peeled
1 stalk celery, finely chopped
2-3 tablespoons finely chopped parsley
3/4 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon milk or soy milk
salt and pepper to taste


Finely chop the hard boiled eggs and put chopped egg in a mixing bowl.


Add the chopped celery and chopped parsley, but don't mix.



In a small bowl mix together the mayonnaise, mustard and milk. Stir to combine well. Add to the egg bowl. Stir gently to combine the egg, celery, parsley and dressing. Add salt and pepper to taste and mix in. Chill until ready to use to make sandwiches.


Wednesday, December 21, 2016

All is Calm


Hard to believe but tonight all is calm. Katherine will be coming home tomorrow night and we have a family celebratory tea on Friday afternoon, but Sweetie and I have been gradually getting things ready, wrapping packages, washing and drying teacups, making cookies


and stringing up lights outside on the porch. Feeling festive and grateful for our health and such great family and friends that we have been blessed with.

The second anniversary of my Mom's death was last week, dimming the seasonal joy a bit. I miss her every day, but it usually brings a smile to my lips, remembering something she said or did or her perspective on something. Tonight I put up her Nativity Scene (see photo at top) on the Willett hutch, right next to the photo of her in her blue sweater. It's the one that graced her mantle for over 20 years at Christmas, and it makes me smile having it in my kitchen. Good to remember the reason for the season, especially with the busy times just ahead.

Hope you are enjoying the time spent preparing for the coming of the Savior, the return of light to the world, however you see this short day when night is the longest here in the Northern Hemisphere.

Tuesday, December 20, 2016

Mellow Gingerbread For Cold Weather


We have been having winter weather. Compared to the below zero temperatures being experienced elsewhere, our 23 degrees is warm, but here in California it is perceived as being cold. Lots of frost in the morning has really gotten me in the Christmas spirit, too. I've been baking Christmas cookies, but also this delicious gingerbread, one of the choices for the Cake Slice Bakers for December.


This is a nice, moist cake and it sits pretty high in the pan. We are baking from World Class Cakes by Roger Pizey. The photo with this recipe showed an awesome lace on top, made with royal icing. It was far too time consuming for this time of year. Besides, I like to serve my gingerbread with Mom's lemon sauce. There is just something great about lemon and gingerbread. Since this gingerbread has lemon zest in it, the combination is perfect.

I do prefer my gingerbread a bit darker, so next time I would probably use more molasses. I didn't use blackstrap molasses, just dark molasses, so that might have made it darker. I think I would also bake it in two eight-inch cake pans so that it was a thinner cake. Just a personal preference, since this really was fine just the way it was, and with a nice, mellow ginger flavor. I did change it a bit to make it non-dairy, but kept the rest of the ingredients as written...well, I used less lemon zest since I needed some for my lemon sauce. I also used the Dorie Greenspan technique of rubbing the lemon zest into the sugar instead of stirring it in at the end.

Be sure to check out what the other Cake Slice Bakers have made this month. Our choices included Coffee and Walnut Cake, P.A. Young's Torta, Caribbean Coconut and Rum Cake and my Gingerbread!


Gingerbread

3/4 cup (1 1/2 sticks) non-dairy margarine, softened
3/4 cup sugar
3 eggs
2 3/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
1 2/3 cups soy creamer
3 tablespoons dark corn syrup
3 tablespoons molasses
finely grated zest of 1 lemon

Preheat the oven to 325 degrees F and grease and line a 9-inch square pan with parchment paper.
Combine the sugar and the lemon zest with your fingers. The lemon oils will mix with the sugar.
Cream the margarine and sugar mixture together until light and fluffy, then add the eggs, one at a time.

Add the sifted flour, baking soda, salt and spices and mix until well combined.

Warm the soy milk slightly in a pan on low heat and add the dark corn syrup and the molasses, mix, then pour into the batter. Mix just until combined.

Pour the batter into the prepared square cake pan and bake in a preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven. Let cool for 10 minutes in the pan. Turn out onto a wire rack. Strip off the parchment paper and return to top side up.

Slice once cool. Serve with warm lemon sauce for a taste treat!

Mom's Lemon Sauce

½ cup granulated sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter or margarine, softened
1 ½ tablespoons lemon juice (I used Meyer, but any lemon juice and zest is fine.
Zest from 1 lemon

In a saucepan, mix the sugar and cornstarch thoroughly. Gradually add the boiling water, stirring constantly. Bring to a boil and boil at full boil for 1 minute. Remove from the heat. Add butter, lemon juice, lemon zest, salt and stir until well blended.