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Thursday, December 24, 2020

Twas the Night Before Christmas

It was on this day in 1823 that the holiday poem "A Visit from St. Nicholas" was published anonymously in the Troy Sentinel in New York. In recent years, there has been considerable debate as to the authorship.

According to legend, Clement Clarke Moore wrote his immortal poem, "A Visit from St. Nicholas," also known as "The Night Before Christmas," for his family on Christmas Eve 1822. He never intended that it be published, but a family friend, Miss Harriet Butler, learned of the poem sometime later from Moore's children. She copied it into her album, and submitted it to the editor of the Troy (New York) Sentinel where it made its first appearance in print on December 23, 1823.
Soon, the poem began to be reprinted in other newspapers, almanacs and magazines, with the first appearance in a book "The New York Book of Poetry in 1837". It was not until 1844, however, that Moore himself acknowledged authorship in a volume of his poetry entitled "Poems" published at the request of his children. One hundred and eighty years later it is the most-published, most-read, most-memorized and most-collected poem in all of Christmas literature. The poem is largely responsible for some of the conceptions of Santa Claus from the mid-nineteenth century to today.

"A Visit from St. Nicholas"
by Clement Clarke Moore

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds;
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled our brains for a long winter's nap,
When out on the lawn there arose such a clatter,
I sprang from my bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow,
Gave a lustre of midday to objects below,
When what to my wondering eyes did appear,
But a miniature sleigh and eight tiny rein-deer,
With a little old driver so lively and quick,
I knew in a moment he must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name:
"Now, Dasher! now, Dancer! now Prancer and Vixen!
On, Comet! on, Cupid! on, Donder and Blixen!
To the top of the porch! to the top of the wall!
Now dash away! dash away! dash away all!"
As leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky;
So up to the housetop the coursers they flew
With the sleigh full of toys, and St. Nicholas too—
And then, in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my head, and was turning around,
Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot;
A bundle of toys he had flung on his back,
And he looked like a peddler just opening his pack.
His eyes—how they twinkled! his dimples, how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
And the beard on his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke, it encircled his head like a wreath;
He had a broad face and a little round belly
That shook when he laughed, like a bowl full of jelly.
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself;
A wink of his eye and a twist of his head
Soon gave me to know I had nothing to dread;
He spoke not a word, but went straight to his work,
And filled all the stockings; then turned with a jerk,
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose;
He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, ere he drove out of sight—
“Happy Christmas to all, and to all a good night!”

Source: "The Random House Book of Poetry for Children" (Random House Inc., 1983)
Cookies and Milk for Santa

Wednesday, December 23, 2020

Holiday Brunch Part Three-Wrap up

 

In keeping with the holiday spirit I'm embracing these famous words-  

                                         "Life is uncertain. Eat dessert first."

                                                                   Ernestine Ulmer

so starting the Holiday Brunch Line-Up serving desserts first. 
Ring in the holidays with a showstopper dessert Amaretto Tortoni

Amaretto Tortoni
Cook's Notes: Amaretto Tortoni is an Italian ice cream made with eggs and cream, typically served in a small cup and topped with chopped almonds or crumbled macaroon. This recipe is my adaptation of the classic sweet treat. It's light, creamy and the perfect small finish to your holiday meal. Recipe makes 4 dishes as shown in photo. The dessert can be made ahead and refrigerated until serving. Toasting coconut and almonds and crushing cookies can also be done ahead.

Ingredients:
  • 5 egg whites
  • ½ teaspoon creme of tartar
  • 1/3 cup powdered sugar
  • 1 pint heavy cream
  • 1 cup crumbled macaroons (use the soft cookie kind from bakery department)
  • ¼ cup Amaretto or 1 teaspoon almond extract
  • ¼ cup each coconut and almonds
Directions:
  • Chill beaters in the freezer until needed.
  • Mix coconut and almonds, toast and set aside.
  • Crush macaroon cookies in food processor, set aside.
  • Beat pint of heavy cream folding in Amaretto or almond extract until mixture is almost stiff, then folding in powdered sugar.
  • In another bowl beat egg whites until stiff adding in creme of tartar.
  • Gently fold whipped cream mixture and egg white mixture together.
  • To assemble: For each serving place some Amaretto cream mixture into dish, top with macaroon crumbs. add another layer of Amaretto cream and top with toasted coconut and almonds.
  • Refrigerate to firm up. After a few hours lay a sheet of wax paper over the dishes until serving. 
Kid-Friendly Cooking Activities 
keeping everyone involved in the holiday brunch 
Snowman Cupcake
Cook's notes: Looking for a kid-friendly kitchen activity over school vacation? This snowman cupcake would be easy to recreate. Use your favorite cake mix and prepared frosting, add two marshmallows for body, two pretzels for arms and top with a piece of chocolate candy (Rollo). Add these cute snowmen to your holiday brunch table.  

Festive P&J Sandwiches
Several years ago my nephew's wife bought this tray to our family gathering. At last count with my siblings grandchildren we now have 30 children in the family circle of various ages but the majority are under 10. 
The tray was a real hit filled with classic P&J sandwiches cut out using a Christmas cookie cutter. The stars were made out of yellow paper glued onto a toothpick stuck into the top of the tree. Off to the side in small cups are dip and veggies. So creative!
Waffle Cones Christmas Trees-a fun decorating project
Brownie Cookie Cutters-bake your favorite brownie mix in a holiday cookie cutter
Holiday Pancakes-bake your favorite pancake mix in a holiday cookie cutter

Winter Fruit Salad with Poppy Seed Dressing
Cook's Notes: Fresh fruit ingredients tossed with a healthy poppyseed dressing. The dressing is a nice blend of tangy and sweet with honey for a smooth and flavorful way to sweeten this dressing. It’s a simple and straightforward dressing that goes great on salads with fruit toppings but could easily stand its own on a salad topped with vegetables too. It's a healthy version of regular poppyseed dressing using yogurt. It would be fantastic for spinach salad as well.
Recipes adapted from cookingclassy.com

Salad Ingredients:
  • 8 mandarin oranges, peeled and segmented
  • 4 apples (preferably 2 gala and 2 golden delicious)
  • 4 ripe kiwis peeled and diced
  • 4 bananas , peeled and diced or pears
  • 1- 1/2 cup pomegranate arils(produce department) 
Dressing Ingredients:
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoon white vinegar
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon poppy seeds
Dressing Directions: 
  • Mix all ingredients together in a jar, cover and shake well to combine. Use immediately or store covered in fridge.
Salad Directions:
  • In a salad bowl toss together all of the fruit then pour dressing over top and gently toss to coat.
  • Serve immediately for best results.

Tuesday, December 22, 2020

Holiday Brunch: Part Two

 

Brunch Bites or Baby Quiches
Recipe adapted from Midwest Living April 2013
Cook's notes: This recipe allows your creative spirit to emerge, customizing the fillings. The mini quiche can be a brunch item or made smaller using an appetizer muffin pan. There are lots of options to consider with this recipe.
Cooking Tips: I used one single pie crust refrigerated Pillsbury brand. I was able to get 4 rounds using a glass about 4 inches in diameter. Then I rerolled scraps to get the 5th one.  I used a standard size 3 inch (diameter) muffin pan.

Fillings options:
Cooked bacon chopped into bits
Broccoli florets chopped fine
Deli ham chopped fine
Cooked crumbled sausage
Sautéed peppers, spinach and onions
Cheese options:
Grated Cheddar, Swiss, Gruyere, 
Custard Filling- This filling can easily be increased for more than 5 servings.
2 eggs
1/4 cup whipping cream
1/4 cup half and half
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon each herbes de Provence and parsley flakes

Directions:
  • Use a blender to mix liquid ingredients, spices and mustard. Set aside. 
  • Fry 5 pieces of bacon, set on a a paper towel lined plate and crumble when cooled.
  • Drain grease reserve 1 tablespoon. Stir fry 1/2 cup diced red peppers, 1/2 cup diced onions, and several handfuls fresh spinach, stems removed in reserved bacon grease. Add in crumbled bacon. 
  • Preheat oven to 425 degrees. Very lightly grease bottom of 5 muffin tin wells to prevent pie crust sticking during baking. 
  • Roll out dough on floured wax paper surface and use a glass (4 inch diameter) to cut out pie crusts rounds.   
  • Place pie crust rounds into tin and up the sides of the pan. In bottom place your filling choices and grated cheese.  
  • Divide custard filling evenly among 5 pie shells. 
  • Bake at 425 degrees for 15 minutes. Lay a sheet of foil over entire muffin pan to avoid overbrowning. Cook 1-2 minutes more. Place a butter knife in center of quiche. If comes out clean it's done. Let rest 4 minutes before removing from pan. 
Raspberry Pomegranate Champagne Cocktail
Cook's Notes: Put this recipe top of your list. It is festive looking and quite tasty!
Recipe from heathercristo.com and serves 4.
Ingredients:
  • 8 tablespoons pomegranate juice
  • 1 pint raspberry sorbet
  • 4 tablespoons pomegranate seeds (arils)
  • Chilled champagne 
Directions:
  • Freeze your glasses until frosty.
  • Add 2 tablespoons of pomegranate juice to the bottom of each glass.
  • Add a few small scoops of the raspberry sorbet and 1 tablespoon of pomegranate seeds to each glass.
  • Top with chilled champagne.

Pomegranate Martini
Cook's notes: Recipe posted by Rachel Ray the O Magazine. Recipe makes 2 drinks. 
Ingredients:
  • 1-1/2 cups pomegranate juice
  • 2 oz. Absolute Citron vodka or white tequila
  • 1 oz. Cointreau liquor
  • Cup of ice
  • Splash of sparkling water
  • Squeeze of a lemon
  • Pomegranate seeds (arils)
Directions:
  • Shake ingredients in a cocktail shaker and pour into a chilled martini glass.
  • Garnish with pomegranate fruit in the glass.
    HOLIDAY BRUNCH:PART THREE 
Salads and a dessert


Monday, December 21, 2020

Embrace the Light

Winter Solstice is the shortest day and longest night of the year in the northern hemisphere. For thousands of years, the winter solstice has played a significant role in religion, spirituality and celebratory festivities. While it's certainly the day with the least amount of sunlight, let us look forward to the the weeks ahead as the days become brighter. These lyrics embrace the dance of life. Enjoy every step as we all sing and dance toward spring.
"Lord of the Dance" is a hymn with words written by English songwriter Sydney Carter in 1963. He borrowed the tune from the American Shaker song "Simple Gifts." The hymn is widely performed in English-speaking congregations and assemblies.

It follows the idea of a traditional English carol, "Tomorrow Shall Be My Dancing Day," which tells the gospel story in the first person voice of Jesus of Nazareth with the device of portraying Jesus' life and mission as a dance.

"Lord Of The Dance"
by Sydney Carter

I danced in the morning when the world was young
I danced in the moon and the stars and the sun
I came down from heaven and I danced on the earth
At Bethlehem I had my birth

Dance, dance, wherever you may be
I am the lord of the dance, said he
And I lead you all, wherever you may be
And I lead you all in the dance, said he

I danced for the scribes and the Pharisees
They wouldn't dance, they wouldn't follow me
I danced for the fishermen James and John
They came with me so the dance went on

Dance, dance, wherever you may be
I am the lord of the dance, said he
And I lead you all, wherever you may be
And I lead you all in the dance, said he

I danced on the Sabbath and I cured the lame
The holy people said it was a shame
They ripped, they stripped, they hung me high
Left me there on the cross to die

Dance, dance, wherever you may be
I am the lord of the dance, said he
And I lead you all, wherever you may be
And I lead you all in the dance, said he

I danced on a Friday when the world turned black
It's hard to dance with the devil on your back
They buried my body, they thought I was gone
But I am the dance, and the dance goes on

Dance, dance, wherever you may be
I am the lord of the dance, said he
And I lead you all, wherever you may be
And I lead you all in the dance, said he

They cut me down and I leapt up high
I am the life that will never, never die
I'll live in you if you'll live in me
I am the Lord of the dance, said he

Dance, dance, wherever you may be
I am the lord of the dance, said he
And I lead you all, wherever you may be
And I lead you all in the dance, said he

LAST MINUTE STOCKING STUFFERS 
A few years several teacher friends of mine who enjoy DIY crafts met in August to get a jump start on some easy Christmas crafts. The link below gives some how-to directions for the photos. 
http://sockfairies.blogspot.com/2017/09/pinterest-specialspart-two.html
UP NEXT: HOLIDAY BRUNCH: PART TWO

Sunday, December 20, 2020

Holiday Brunch Part One

 
Cook's Notes: Cordon Bleu is a Swiss cuisine dish of meat wrapped around cheese, then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. Chicken Cordon Bleu Quiche a quiche with a twist adding in all your favorite flavors from the classic Swiss dish. 
Pair the pastry with a small salad drizzled with a vinaigrette dressing. Recipe adapted from Food Network Magazine December 2020.
A Snowball Crinkle Gingerbread Cookie, a small sweet bite, rounds out the meal. 
Ingredients:
  • 1 single pie crust or a frozen deep dish pie shell (I used refrigerated Pillsbury) 
  • 1-1/2 tablespoons Dijon mustard
  • 1 cup diced chicken, turkey, or Black Forest Ham
  • 1 scallion, green and white parts, diced
  • 3/4 cup grated Swiss cheese
  • Grated Parmesan cheese
  • 3/4 cup half and half
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 teaspoon each parsley flakes and herbes de Provence 
Directions:
  • In a blender add half and half, cream, eggs, and spices. Mix well and set aside.
  • Preheat oven to 425 degrees. 
  • Brush the bottom of the pastry crust with Dijon mustard.
  • Evenly spread meat and cheese over the bottom of the crust. 
  • On the outside edge place strips of foil and crimp tightly to the pie pan to prevent overbrowning. 
  • Use a measuring cup and slowly pour the filling evenly over the meat and the cheese mixture. 
  • Sprinkle scallions over the top. Grate Parmesan cheese over the top of the quiche.  
  • Bake at 425 degrees for 10 minutes. Reduce temperature to 375 and bake 20 minutes more or until a knife inserted in the center comes out clean. 
  • Let rest for 6-8 minutes before cutting. 
More quiche recipes like this White Corn Tortilla Quiche
https://sockfairies.blogspot.com/2020/05/white-corn-tortilla-quiche.html

Ham and Asparagus Quiche

Quiche Lorraine with Asparagus, Bacon and a Hash Brown Crust
https://sockfairies.blogspot.com/2018/03/weekend-round-up_24.html

Crustless Spinach Peppers and Ham Quiche
https://sockfairies.blogspot.com/2020/09/crustless-spinach-peppers-and-ham-quiche.html

HOLIDAY PUNCH (non alcoholic) 
Cook's Notes: A punch made with only 4 main ingredients.
Ingredients:
  • 1 (64-ounce) container Cranberry or Cran-Raspberry juice cocktail
  • 1 (14-ounce) container pineapple juice
  • 1 container frozen lemonade
  • 1 can Sprite or lemon lime soda
  • orange slices (for garnish)
  • Fresh cranberries (for garnish) frozen so they keep their buoyancy
  • plenty of ice
Directions: 
  • Squeeze the container of frozen lemonade into a large drink dispenser or punch bowl.
  • Add the cranberry juice, pineapple juice, and Sprite. Gently stir to combine. Add ice or an ice ring.
  • Serve drink over ice and garnish with slices of oranges or any fresh and frozen cranberries.
Recipe Notes:
For a great addition, add a scoop of orange or raspberry sherbet to each glass before pouring this delicious holiday punch!

Saturday, December 19, 2020

Grilled Balsamic Chicken with Cherry Sauce

Arizona Christmas decorating has a style all its own not found in the Midwest. Check out these  yard decorations we have seen on our walks through different neighborhoods. Festive and creative touches to desert plants. 


Snowman made from a tumbleweed

Christmas wreath made from chile peppers
Painted rocks often with messages on them are still a popular quarantine activity. This lizard has some festive holiday touches added to it. 
Grilled Balsamic Chicken with Cherry Sauce 
Cook's Notes: This cherry sauce is my new to-go sauce for grilled chicken, turkey and pork. The sauce can be drizzled over oven baked meat entrees also. It keeps well in refrigerator up to 4 days. It's sweet and savory made with fresh sweet cherries or frozen cherries, thawed, wine and balsamic vinegar. The sauce does double duty as half is used for marinade and the rest for basting. I used a premium white cranberry pear balsamic but a premium dark balsamic would work just fine for a deeper rich flavor. Some other balsamic choices include:
Black Cherry, Black Mission Fig, Raspberry Balsamic. Pomegranate Quince
The meal was paired with steamed broccoli, grated Parmesan cheese and a potato. Recipe makes 4 servings and was adapted from cookingmom.com.
Ingredients:
  • 4 chicken breasts or fillets
  • 1/2 cup premium white or dark balsamic vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups fresh sweet cherries, pitted or frozen sweet cherries, thawed
  • 1/2 cup cherry juice or cran-cherry juice
  • 1/4 cup dry red wine
  • 3 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon cold butter
  • Salt and pepper to taste
Directions:
  • Whisk together olive oil, 1/4 cup balsamic vinegar, and garlic. Mix well and pour into a large zip loc bag. Cut each chicken breast in half and add to bag. Place bag in a large bowl and marinate for at least an hour and up to four hours, refrigerated. Occasionally turn bag so chicken is thoroughly coated.
  • In a saucepan mix cornstarch with cold water. Add cherries, remaining balsamic vinegar, red wine and cherry juice. Cook on low heat until thickens. Remove sauce from heat, add in butter and mix well.
  • Drain chicken from marinade in a colander. Salt and pepper and grill meat. If not grilling add chicken to baking dish.
  • Use sauce to baste during grilling time or spread over chicken to be baked in oven @350 degrees for 40 minutes, covered for 30 minutes and then uncover for rest of baking time.

Thursday, December 17, 2020

Cookie Blitz Day Four Wrap-Up

 

Gingerbread Man 

When school life was normal for kindergarteners making a gingerbread man was one of their most favorite December activities. It certainly was mine in kindergarten with Miss Ann, my teacher. One week before the holiday break the gingerbread man was the focus of a variety of activities in my daughter's kindergarten classroom.

This little guy on the baking sheet was made with two boxes of gingerbread mix.
The class had such a good time making one large gingerbread man and decorating it with all sorts of candies, cereals and raisins. The cooks baked it in the kitchen and the gingerbread man made an appearance later in the day as an afternoon snack.
There are many versions of the Gingerbread Man story but my all time favorite one is "The Gingerbread Man Loose in the School."
It's a fresh and funny twist on the original story. When a class leaves for recess, their just-baked Gingerbread Man is left behind. But he's a smart cookie and heads out to find them. He'll run, slide, skip, and (after a mishap with a soccer ball) limp as fast as he can because: "I can catch them! I'm their Gingerbread Man!"
With help from the gym teacher, the nurse, the art teacher and even the principal, a deliciously sweet ending is served up for both the Gingerbread Man and the children who made him. Suggested age group 4-7.

The next best thing to enjoying a crunchy Gingerbread Cookie is a Gingerbread Snowball Crinkle Cookie.
Cook's Notes: All the classic gingerbread flavors are found in this soft and spicy cookie rolled in powdered sugar. What's not to like! 
My husband who has cheerfully devoured samples of each of the posted cookies this week seemed disappointed in this recipe. LOL- he heard the word gingerbread and expected the "real" deal his own crispy cookie man. I told him this was the next best thing. 
Recipe makes 28 cookies and was adapted from twosisterscrafting.com

Ingredients:
  • 3/4 cup softened butter
  • 1 cup brown sugar
  • 1 large egg
  • 1/3 cup molasses (mild flavor)
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ginger
  • 2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2-1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon of salt
  • Powdered sugar
Directions:
  • Cream butter and sugar. Add in egg, molasses and vanilla. Mix well until fluffy.
  • In another bowl whisk together, flour, spices, salt and baking soda. 
  • Add flour mixture to butter mixture and mix well. 
  • Refrigerate dough one hour for easier handling. 
  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper. 
  • Place 1-1/2 cups powdered sugar in a bowl.
  • Roll dough into 2 inch balls and reroll in powdered sugar.
  • Bake for 9-10 minutes. Let sit on baking sheet 3-4 minutes and transfer over to a cooling rack.  
A Shout Out to my friend Julie-she took up her own personal cookie baking challenge. She made these tempting cookie trays (photo below) and shared with neighbors. I like how she included one of my personal favorites Peanut Butter Blossoms.
Way to go Julie! Looks delicious.   

UP NEXT-Some healthy choices for the holiday weeks ahead-Let's begin with a festive easy to assemble veggie tray. If wondering the star was made from yellow pepper strips.    

 



 

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