Christmas Eve

Our Christmas luncheon at the bowling alley went well. Matt got into a mood because it was so noisy and we nearly went home. However, I got him some food and he settled down. The team we were playing against said we would probably win against them, then two of them started throwing strikes all over the place. In the second game one of them had a 350 game. Told him I hated him. In fun of course. We left before they finished their last game and he emailed me that we did win that one. Something I suppose. There was stacks of food left over. I ended up with a large bag of egg salad sandwiches. Guess what we had for supper. I had some for breakfast on Christmas Eve too. Matt had some for lunch and we still have lots left. Not sure how long they will last.

I had ordered a sweat shirt for Matt and received an email, dated the 24th, telling me it would arrive tomorrow, Christmas Day. I was somewhat puzzled. In the end it actually arrived in the afternoon. Odd.

Reading my blood for diabetes in the morning I needed to stock up with lancets from the bathroom. Whilst doing so, I cleverly dropped and broke my lancing device!! Typical. Phoned the pharmacy and they had one I could have.

The Community Support vehicle picked me up to collect shopping. I had loaded up my order to make it work my while (financially). Never met this particular driver before. Asked him if he could take me to the pharmacy as well, he said sure. I went in and got the new device and some lancets to go with it. When I got home, it didn't work properly!! Going back on Boxing Day, probably going to get a new meter (free) which will give me a lancing device too. The driver also agreed to take me to the liquor store, (I needed rum for the egg nog, didn't have enough). The parking areas all round the mall were like zoos, never seen them so full. Pretty dangerous manoeuvering. Glad I wasn't driving. Anyway, I didn't have to get the car and go out again.

Enjoyed our egg nog. After supper watched an interesting programme about Handel and how he came to write Messiah. This was followed by a Christmas Concert from Wheatley College (I think), then himself went to bed and I went and did some Spanish.

Don't know if I mentioned the fact that Matt is coughing like a good 'un. Monday morning it was better but then he started hacking again that night. Luckily bought some more cough medicine. I just hope I don't catch it. Neither of us normally catch these things.

No recipe today, if you even read this blog over Christmas, I am sure all your meals have been planned in advance.

So cheers and have a great day  I will be drinking fizz on Christmas morning.

Dog Sledding, Movies, Christmas Lunch,

Had a delightful afternoon on Saturday. The woman who comes to clean for us joined us for a drop of bubbly or fizz. Because she was driving, she only had half a glass, but we had fun with her. As she walked in the door I gave her a duster!! She was telling us about her son and his girlfriend who went dog sledding. Showed us pix. I have always wanted to go dog sledding. Not likely to happen now.

Saturday evening I happened to catch Kismet on TCM. It is a 1955 film and the lead singer was Howard Keel who, in his day, was one of the best singers around. Sadly he died in 2004. He was in all the best musicals. I saw the musical in London and the lead was played by Alfred Drake who was another wonderful singer. The omitted some things from the show and put things into the movie. However, to me, it is a wonderful movie with wonderful songs. I was choking up seeing the movie once again. So guess what, I have bought if for myself. It's full of nostalgia for me. Matt used to love Kismet too, but sadly it has no meaning for him any more. Sunday night I caught Going My Way with Bing Crosby which I thoroughly enjoyed. Matt was eventually somewhat interested. He does appreciate music but not musicals.

Today, Monday, is our Christmas lunch at the bowling alley so we have to be there early. I think our other two team members will be there this week too. The family who run the bowling alley have  birthday and anniversary celebrations this month, two this week. No exercise classes until after Christmas. In fact they don't start again til the 30th which means I won't be able to go til next year. Pity, but there it is.

This recipe looks interesting. I have no idea what Pomegranate Molasses is or if one can get it locally. Also, the picture is titled as being over Hashweh - something I am totally unfamiliar with. Having looked it up, sounds good but doesn't look quite the same. Not only that there is an ingredient, barberries, of which I have also never heard! Up to you if you are going to try it.

Spiced Leg of Lamb

Reem Kassis’ mother, Nisreen, would serve leg of lamb to guests because it was “a sign of utmost

respect.” Large cuts of meat were expensive and often reserved for special occasions and celebratory gatherings. Kassis’ secret to making this next-level lamb is to roast it low and slow for several hours until the meat is nearly falling apart and then finish it at a higher temperature until the fat on the outside is candy-crisp.

8 large garlic cloves, divided
3 Tbs pomegranate molasses
2 Tbs extra-virgin olive oil
1 Tbs kosher salt
1 Tbs ground coriander
1 Tbs ground cumin
2 tsp ground dill seeds
2 tsp sumac
1 tsp Nine-Spice Mix
1/2 tsp cayenne pepper
1 (4 1/2- to 5 1/2-pound) bone-in leg of lamb (shank end)
3 fresh bay leaves
1/2 cup water, plus more as needed

1. Mince 4 of the garlic cloves. In a small bowl, whisk minced garlic, pomegranate molasses, olive oil, salt, coriander, cumin, dill, sumac, Nine-Spice Mix, and cayenne until a smooth paste forms.

2. Using a paring knife, cut slits all over lamb. Rub spice mixture over lamb, pressing into slits. Smash remaining 4 garlic cloves. Tuck bay leaves and smashed garlic into 4 of the slits. Transfer lamb to a wire rack set in a large roasting pan. Refrigerate, uncovered, at least 6 hours or up to overnight. Let lamb stand at room temperature 1 hour before roasting.

3. Preheat oven to 425°F. Roast lamb, uncovered, in preheated oven until spice mixture just begins to brown, about 15 minutes. Remove lamb from the oven, and reduce oven temperature to 325°F. Add 1/2 cup water to roasting pan, and cover tightly with aluminum foil. Return lamb to oven, and roast at 325°F until tender and almost falling apart, about 3 hours, adding more water if necessary. (Water in pan may evaporate too quickly.)

4. Increase oven temperature to 425°F. (Do not remove pan from oven.) Uncover roasting pan, and continue to roast until top is browned, 5 to 10 minutes. Transfer lamb to a cutting board; tent with foil, and let rest 15 minutes. Pull meat into large chunks and serve.

Servings: 8

Author: Reem Kassis

Have a great a wonderful Christmas and Happy Holidays to everyone.
 

Pressure Pain, Blogging, Meals on Wheels, Christmas,

I have some advice for you all. If you ever end up with a long stay in hospital, or any kind of bed, if someone tells you to move or get up because of bed sores, do it. They know what they are talking about. I googled bed sores when I came home and hadn't realise they are really pressure sores caused, obviously, by continued pressure on your flesh. It has taken me over 4 weeks to be able to sit without pain any more. Not funny I can assure you. Hospital is no place for sick people!

Been writing this blog over a week or so. I still don't have the energy to write as often as I did. No doubt it will come back. Unfortunately, although Matt is very good at helping where he can, he is not able to do a terrific amount and I find I am having to cook quite a bit. All my energy is going into that instead. He is still having Meals on Wheels three times a week which takes the onus off me occasionally. Nope, I don't think I could eat them. Some of them look pretty good, they provide a soup, a main meal including veg and a dessert. Not a bad deal at all. Means I can give him soup or something for supper without feeling guilty. I am managing to eat more as the time goes by but still cannot handle anything remotely spicy (hot) seems that the inside of my lips, in particular, just can't handle it. I am so hoping this will wear off as I used to love really spicy (hot) things. Kimchi noodles in particular. I have two packets in the cupboard. Maybe I have to build up my tolerance again, but when Dijon mustard burns, I have a long way to go. At least I am drinking coffee again, I found it very uninteresting for a week or two.

Ended up in hospital for a few hours the other night. Well, I have not seen a cardiologist yet, and I have no idea what a heart attack feels like, I was already unconscious last time. I was having pains in my chest so in I went. Seems to have been nothing, they didn't tell me it was anything of any importance any way. Didn't get home til 3:30 a.m. so were a bit tired the next day.

We were hoping to go to the bowling Christmas lunch on the 17th, but there are some wicked stairs to climb which I don't think I can cope with. Decided to go  to the Red Lobster instead and take our friend who gave us such marvellous support during and after my illness. We owe her a lot more than lunch at the Red Lobster, but a lot of it is kind of unpayable. Actually, I could practice stairs in this apartment building. We have a plethora of  them which I normally avoid like the plague. God forbid there should be a fire, although I would have less trouble getting down 5 floors than I would climbing up. We have another friend who also supported us during this time but as she lives quite a distance away and is still a working girl, more difficult to entertain her.

This is one of my favourite desserts. A very English pudding. Never actually made it and this recipe comes from a Canadian.  However, couldn't resist it, and I might even try making it after the holidays. Wonder how it would taste to me at the moment?

Sticky Toffee Pudding

For the date pudding:

8 oz dried dates, pitted and chopped
1 cup boiling water
1 tsp baking soda
2 Tbs butter, room temperature
1 cup packed brown sugar
1 tsp vanilla extract (optional)
2 large eggs
1 Tbs molasses
2 Tbs golden syrup (or corn syrup)
1 1/2 cups all purpose flour (gluten-free for gluten-free)
1 1/2 tsp baking powder
1/2 tsp salt

For the toffee sauce:

1/2 cup heavy/whipping cream
1/2 cup brown sugar
1/4 cup butter
1 Tbs molasses
2 Tbs golden syrup (or corn syrup)
1 tsp vanilla extract (optional)

1. For the date pudding:

2. Soak the dates in the just boiled water along with the baking soda for 15 minutes before pureeing in a food processor.

3. Mix the pureed dates, butter, brown sugar, vanilla, eggs, molasses and golden syrup.

4. Mix the flour, baking powder, baking powder and salt before mixing into the wet ingredients.

5. Pour the batter into a greased baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 15-20 minutes for a muffin pan,to about 30-40 minutes for a cake pan.

6. Enjoy while still warm from the oven topped with the toffee sauce!

7. For the toffee sauce:

8. Heat everything in a saucepan over medium heat and cook until smooth and the sauce thickens a bit, about 5 minutes.

Servings: 12

Author: Kevin Lynch
Source: Closet Cooking

Author Notes
Option: Replace the dates with prunes!

Tip: Make the toffee sauce a day ahead and simply warm it before using.


Have a great day
 

Christmas Lunch, Cooking.

Monday was our Christmas lunch at the bowling alley, some stupid so an' so couldn't stop eating. I will regret it when I next get on the scales. However, I did manage an excellent first game, a respectable second game and a not very good third game. I also won a box of Lindor chocolates. I was rather sorry I didn't win the $75 for bowling a strike. It's been running for weeks at $5 a time so accumulating. I left a corner pin up, boo hoo. A very good friend turned up for lunch, she hasn't been to the alley for a while because she has had various health problems. I was delighted to discover one of the owners escorted her back to her car after as she hadn't been able to get close to the building. Anyway, it was a fun day.

Today, Tuesday, I am making a chocolate cake (I posted the recipe in 2008)to take to the alley on Thursday to share with four friends of ours plus I plan to make some of the stuffing I need for Sunday. Don't pick up the bird til Thursday then I will be shoving it in brine for a few hours. I haven't cooked a whole bird in about 15/16 years so I am a tad worried about it.

This is a mouth watering vegetarian recipe but what a lot of ingredients!

Wild Mushroom Shepherd’s Pie with Potato-Chestnut Topping

Star chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the

potato topping in his vegetarian take on shepherd's pie.

SAUCE

3 pounds white mushrooms, coarsely chopped
1 lb leeks, white and light green parts only, chopped
1 carrot, chopped
3 garlic cloves, crushed
2 bay leaves
1 1/2 Tbs kosher salt
1 Tbs thyme leaves
1 Tbs black peppercorns
1/2 tsp hot curry powder
2 cups heavy cream
6 Tbs unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour

FILLING

6 tablespoons unsalted butter
1 large shallot, finely chopped
2 garlic cloves, minced
8 oz rutabaga, peeled and cut into 1/3-inch dice
8 ounce turnips, peeled and cut into 1/3-inch dice
1/4 lb sunchokes, peeled and cut into 1/3-inch dice
1 small carrot, cut into 1/3-inch pieces
1 small parsnip, peeled and cut into 1/3-inch pieces
Kosher salt
Pepper
1 pound shiitake mushrooms, stemmed and caps quartered
2 lbs mixed cremini, oyster, maitake and portobello mushrooms, cut into bite-size pieces
1/2 cup finely chopped parsley
1/2 cup chopped chives
2 Tbs chopped thyme

TOPPING

2 pounds Yukon Gold potatoes, peeled and cut into large chunks
One 5-ounce package roasted chestnuts
1 small parsnip, peeled and cut into 1-inch pieces
1 quart heavy cream
1/2 tsp freshly grated nutmeg
Kosher salt
4 large egg yolks
1/4 cup mixed chopped parsley, chives and thyme

1. Make the sauce In a food processor, pulse the mushrooms in 4 batches until finely chopped; transfer to a 12-quart pot. Add the leeks, carrot, garlic, bay leaves, salt, thyme, peppercorns and curry powder to the food processor and pulse until very finely chopped; transfer to the pot. Add the cream and 1 quart of water and bring to a boil over high heat, then simmer over moderate heat, stirring occasionally, for 1 hour.

2. Strain the stock through a fine sieve set over a large heatproof bowl, pressing on the solids; discard the solids. Return the stock to the pot and boil over moderately high heat until reduced to 3 cups, about 10 minutes. Pour the stock into the bowl.

3. Wipe out the pot and melt the butter in it. Whisk in the flour and cook over moderate heat, whisking often, until well browned, about 7 minutes. Gradually whisk in the stock until smooth and bring to a boil. Simmer over moderately low heat, whisking often, until thickened and no floury taste remains, about 15 minutes. Scrape the sauce into the bowl.

4. Make the filling Wipe out the pot and melt the butter in it. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rutabaga, turnips, sunchokes, carrot, parsnip and a generous pinch of salt. Cook, stirring occasionally, until just softened, about 7 minutes. Add all of the mushrooms and cook, stirring occasionally, until tender and their liquid evaporates, 10 to 12 minutes. Add the sauce and cook over moderately low heat, stirring often, until the vegetables are coated in a creamy sauce, 10 to 15 minutes. Remove the pot from the heat and stir in the herbs. Season with salt and pepper. Spread the filling in a 9-by-13-inch gratin dish.

5. Make the topping In a large saucepan, cover the potatoes, chestnuts and parsnip with the cream and 1 quart of water and bring to a boil over moderately high heat. Stir in the nutmeg and 1 tablespoon of salt and simmer over moderate heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

6. Drain the vegetables in a colander set over a heatproof bowl. Transfer half of the vegetables to a food processor, add ¾ cup of the cooking liquid and puree until smooth. Scrape into a large bowl. Repeat with the remaining vegetables and another 3/4 cup of the cooking liquid. Let the puree cool slightly, then stir in the egg yolks and chopped herbs and season with salt. Spread the topping over the filling and swirl decoratively.

7. Preheat the oven to 375°. Bake the pie for about 40 minutes, until the filling bubbles. Turn on the broiler and broil 8 to 10 inches from the heat for 2 to 3 minutes, until the top is lightly browned. Let stand for 20 minutes. Sprinkle with salt and serve.

Source: Food & Wine

Have a great day
 

Snow, Christmas Lunch, Dinner Party,

Well, we had a dollop of the white stuff on Friday night with flurries off and on all day Saturday. Everywhere is white but I don't think it will last very long. They are certainly predicting a green Christmas. Pity because it does look so nice with all the Christmas lights. However, it makes it better for anyone driving, especially any distance. I guess these days if I want a white Christmas I have to go somewhere like Colorado. No doubt we will pay for it in the New Year. Later on Sunday afternoon, looked out and the majority of it has already disappeared.

Monday is our Christmas lunch at the bowling alley. Usually quite a lot of fun except I have to control myself. This season is bad for anyone with weight problems. People tend to say "let yourself go, it's only once a year" but they say the same thing for birthdays, Easter, etc. etc. and if one let oneself go every time, I dread to imagine the result.

For my Saturday dinner party, I cooked Braised Paprika Chicken. Not as popular as I hoped, but I had quite a lot of the sauce left over as well as the rice I served with it. Sunday supper I amalgamated the two and it was delicious. The Convent Eggs went down well on Saturday. Haven't made them for a while and had forgotten how good they were. I cheated with dessert and bought some mini cheesecake cupcakes which were good. Getting lazy in my old age. One day this week, probably Wednesday, I have to make my mincemeat pie/tart. It seems I will have at least 2 if not 3 things for desserts on Boxing Day.

I thought this sounded like a wonderful recipe although I suspect not many people would take the time to make it. I know I would try if I had a family to feed, it would probably be delicious.

Gingerbread Bûche de Noël


In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log. Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift. It’s a project to make and can take the better part of a day. Or split it up and make the components over a few days. Either way it’s time well spent. There’s no holiday dessert more spectacular than this.

FOR THE PRALINE:
1 cup/120 grams pecan halves or pieces
⅓ cup/70 grams granulated sugar

FOR THE CAKE:
4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment
¾ cup/100 grams all-purpose flour
¼ cup/30 grams cornstarch, sifted
¾ teaspoon/4 grams groundcinnamon
¾ teaspoon/4 grams ground ginger
¼ teaspoon/1 gram fine sea salt
¼ teaspoon/1 gram black pepper
6 large eggs
¾ cup/150 grams packed light brown sugar
Confectioners’ sugar, for dusting and rolling

FOR THE FILLING:
8 ounces/225 grams cream cheese, at room temperature
8 tablespoons/115 grams unsalted butter, at room temperature
Pinch of fine sea salt
½ teaspoon/3 grams groundcinnamon
2 teaspoons/10 milliliters vanilla extract

FOR THE FROSTING:
½ cup/120 milliliters egg whites(from about 4 large eggs)
1 cup/200 grams granulated sugar
¾ teaspoon/3 grams cream of tartar
1 tablespoon/15 milliliters vanilla extract

MAKE THE PRALINE:
Heat oven to 350 degrees and place a rack in center. Line a baking sheet with parchment or a silicone baking mat. Spread pecans on sheet and bake for 5 minutes. Stir and set aside in a warm spot.
In a small saucepan, combine sugar and 1/4 cup/60 milliliters water. Place over medium-high heat. Cook sugar, washing down sides of pan if needed with a pastry brush dipped in cold water, until sugar turns a medium amber color.
Remove pan from heat and add nuts. Stir with heatproof spatula or wooden spoon to coat nuts with syrup. Spread nuts on baking sheet and cool completely. (Praline can be made up to a day ahead; store in an airtight container in a cool, dry place.) Finely chop 1/2 cup praline; coarsely chop the remainder.

MAKE THE CAKE:
Heat oven to 350 degrees. Line a 12- by 17-inch rimmed baking sheet with parchment. Butter the paper, dust with flour and tap out excess.
In a small bowl, whisk together flour, cornstarch, cinnamon, ginger, salt and pepper.
Have a wide skillet about 1/3 full of simmering water on the stove. Using a stand mixer, whisk together eggs and brown sugar. Set the mixer bowl in the pan of simmering water. Whisk nonstop until mixture is very warm to the touch, about 2 minutes. Remove from heat.
Using the mixer, beat sugared eggs until they have more than doubled in volume and have reached room temperature, 7 to 10 minutes. Switch to a spatula and fold in flour mixture in two additions. Pour melted butter into a small bowl, scoop a big spoonful of batter over it and stir. Pour butter mixture into batter in bowl and fold it in. Scrape batter out onto prepared baking sheet and spread evenly with an offset spatula.
Bake until cake is golden brown, lightly springy to touch and starting to pull away from sides of baking sheet, about 15 minutes. Transfer pan to cooling rack for no more than 5 minutes; you want to roll the cake while it’s hot.
Lay a cotton or linen kitchen towel (not terry cloth or microfiber) on counter and dust generously with confectioners’ sugar. Run a table knife around sides of cake and invert onto towel. Carefully peel away parchment. Lightly dust cake with confectioners’ sugar. Put parchment back on cake, with the clean side against the cake. Starting at a short end, roll cake into a log; don’t worry about cracks. Return rolled up cake (still in towel) to rack and let cool, seam side down.

MAKE THE FILLING:
Put cream cheese, butter and salt in bowl and, using electric mixer, beat until smooth. Beat in cinnamon and vanilla. If using immediately, stir in 1/2 cup finely chopped praline. If not, leave praline out, transfer filling to a bowl, cover and refrigerate for up to 2 days. (Whisk chilled filling to return it to spreadable consistency, then add praline.)

FILL THE LOG:
Unroll log and carefully remove parchment; leave cake on kitchen towel. Beginning with a short end, gently roll up cake, peeling away towel as you go. Unroll cake onto the towel or a clean piece of parchment.
Spread filling across surface of the cake, leaving a scant 1-inch border uncovered on the long sides. Starting from short side, roll up cake, trying to get as a tight a roll as you can. Place cake on a parchment-lined cutting board, cover and chill for 30 minutes.

MAKE THE FROSTING:
Put egg whites in clean, dry bowl of electric mixer with whisk attachment. In a small saucepan, combine sugar, cream of tartar and 1 cup/240 milliliters water. Bring to a boil over medium-high heat, cover and boil for about 3 minutes. Uncover and attach a candy thermometer to pan and cook until it reads 242 degrees. When sugar reaches 235 degrees, begin beating whites on medium speed. If you get to the point where the whites look as if they are about to form stiff peaks and syrup is not at 242 degrees yet, lower mixer speed and keep mixing until sugar is ready.
At 242 degrees, with mixer on medium speed, stand back and carefully and steadily pour hot syrup into bowl. Try to get syrup between side of bowl and the whisk. Add vanilla and keep beating until frosting cools to room temperature, about 5 minutes. You will have a shiny marshmallow frosting, which you should spread immediately.

Remove cake from refrigerator. Frost on the cutting board and then transfer to a serving platter, or put it on platter now. To keep the platter clean during frosting, tuck strips of parchment under the log, putting just a sliver of the parchment under the cake and leaving the lion’s share to protect your platter.If ends of log look ragged, trim them. Using an offset spatula, table knife or the back of a spoon, swirl frosting all over cake in a thick layer. Refrigerate at least 1 hour to set frosting and firm up filling. Sprinkle cake with coarsely chopped praline before serving.

Have a great day