Cathy Burnham Martin's Blog, page 93

Merry Christmas!

 

 

A couple of days before Christmas, Sir Ronald and I went to a lovely holiday event at the historic Lake Lure Inn in Lake Lure, North Carolina.

 

 

 

 

 

 

 

The 1927 setting proved to be a perfect place for “A Dickens Christmas Musical Evening,” which featured the piano stylings of Josef Patchen.

http://goodliving123.com/wp-content/uploads/2022/12/12-25-22-08-Josef-Patchen20221221_173840.mp4

 

And the menu was splendid! We started with an elegant roasted sweet red pepper bisque, followed by crab cake-stuffed mushrooms with pepper coulis and bacon-wrapped roasted asparagus. (Good enough to get seconds, so I did!!!) The salad was delightful with fresh baby spinach, cranberries, and roasted pecans.

 

Our main course included stuffed Cornish game hen and a carved roasted round of beef, along with scalloped gouda potatoes, garlic-roasted Brussels sprouts, and broccoli & cauliflower gratin. Topping it off was a station-flamed bananas foster.

 

All this, while we enjoyed old-fashioned Christmas carols and other holiday favorites by Leroy Anderson, Wells & Tormé, Martin & Blaine, Barnard & Smith, Cahn & Styne, and more! This evening proved to be a delightful way to celebrate Christmas!

 

Merry Christmas Eve!

 

We did a whimsical Christmas tree this year… filled with child-like fun and fantasy.

Even my very first ornament from back in the 1950s is here. The little bird no longer has a tail, but it flies in the tree splendidly.

 

 

 

 

 

Other ornaments pay tribute to the various 4-legged family members who shared Christmas Past with us.

 

 

 

 

 

 

 

Another treasure is the manger scene that graced my grandparents’ home back in the late 1940s.

 

I find great comfort in decorating with special items from dear friends and family, both past and present.

 

 

 

Such trinkets remind me of all the love with which I have been blessed.

 

 

 

May you find comfort in your blessings now and throughout the new year. Merry Christmas!

Celebrate National Pfeffernusse Day

This day celebrates a fluffy German spice cookie that’s filled with ground nuts and spices and then covered in confectioners’ sugar. The word “pfeffernusse” translates as “pepper nut.”

One belief holds that this day started as part of the feast of Sinterklass, celebrated in the Netherlands, Germany, Belgium, and Denmark. This is when St. Nicholas is said to have given gifts to the children, inspiring the Santa Claus tradition.

Enjoy a sweet, spicy Pfeffernusse today… or simply be spicy yourself!

German Pfeffernusse Cookies

2½ c flour

½ tsp each: salt, black pepper, crushed anise seed, ground cardamon

¼ tsp each: baking soda, ground allspice, ground nutmeg, ground cloves

½ c butter, softened to room temp

¾ c packed light brown sugar

¼ c molasses

1 lg egg

½ – ¾ c finely ground almonds or pecans

2 c confectioners’ sugar (for dusting at end)

In a med bowl, sift flour and all seasonings together; set aside. In a large bowl, cream brown sugar into the butter. Then beat in the molasses and egg, followed by the nuts. Stir in the flour mixture thoroughly. Cover the bowl and refrigerate at least 2 hours. To bake, roll 1½” balls of dough in your palms and place the 2” apart on buttered baking sheets. Bake in middle of 350°F oven for 14 min. Let cookies cool on the pans for a few minutes. Then toss a few at a time in the confectioners’ sugar in a large plastic bag. Let cookies finish cooling on wire racks; then store air-tight at room temp.

Blessings to All

“Good health and good sense are two of life’s greatest blessings.”

 –  Publilius Syrus (85-43 BC)

Latin writer

 

(Photo by Sabine van Erp)

May your life and home be filled with many such blessings this holiday season and throughout the coming year.

Merry Christmas!

National French Fried Shrimp Day

I love shrimp… chilled with cocktail sauce, stir-fried with veggies, baked and stuffed with crabmeat and buttery Ritz cracker crumbles, grilled with anything, and fried in a variety of manners… including coconut shrimp.

I recall enjoying some big round fried balls of diced shrimp and veggies at a long-gone Manchester, New Hampshire Chinese and Polynesian restaurant called Cathay Island. I also fell for Boom Boom Shrimp at another restaurant from yesteryear… Goodland Bay on Marco Island. Of course, there’s pan-fried, deep-fried, and southern fried. Take-out Shrimp is not only fast but there’s zero clean-up!

Because I prefer a light, barely-there batter to a big, heavy, grease-laden batter, tempura style is a particular favorite method of frying. And it can be served with any sauce you like!

Super Simple Flash-Fried Shrimp

1 lb x-lg or jumbo raw shrimp, peeled & deveined

½ c milk, mixed with ½ c salt

¾ c flour (or ½ c flour & ¼ c panko crumbs)

½ c cornstarch

½ tsp each: sea salt, ground black pepper & garlic powder

Vegetable or Canola oil for frying (or other neutral oil)

Place shrimp in zip-top plastic bag, pour in the milk, close the top and let sit 5-10 min. (Yes, you could add a beaten egg, but it is not necessary.) Meanwhile, sift together flour, cornstarch, and seasonings. Drain liquid from shrimp and dredge in dry ingredients, tossing to coat very well. Fry in 375°F oil for 1-2 min till golden & crispy. Drain on paper towels and serve hot with favorite dipping sauce.

KISS Tip: If adding panko, stir it into sifted dry ingredients.

Just in case you want Boom-Boom Sauce, here’s my version.

Super Simple Boom-Boom Sauce

This sauce is awesome with shrimp, of course, but it works with lot of other foods, too. Try it on burgers, fish tacos, or a chicken wrap. It’s a great dipping sauce for items like fries, onion rings, grilled potato slices, and chicken tenders, too.

¾ c real mayonnaise

1/3 – ½ c sweet Thai chili sauce

2 T catsup

1 T sriracha sauce (or Frank’s Red Hot, for less bitterness)

¼ tsp each: garlic and or onion powder, salt & pepper

Combine, cover, and refrigerate until needed, several hours ahead or even a day or two earlier.

National Sangria Day

Photo by Shayna Douglas

 

We often think of red when we think of sangria, perhaps, especially at Christmas. And yet, my favorite sangrias, even when visiting Barcelona itself, are the white ones.

So, today, in celebration of National Sangria Day, I share with you my Sparkling Sangria recipe from back in 2006. In most locales, you’ll likely need to opt for frozen Bing cherries, but the results will be fruity decadence!

 

Sparkling Sangria

1 c sweet or Bing cherries, pitted & halved & frozen

1 c each: blueberries and raspberries, fresh or frozen

1 c quartered small strawberries, fresh or frozen

2 c chopped, peeled nectarine (or peach)

1/3 c Peachtree liquor

1 c peach juice (or can use apricot)

1 (750-mil) chilled prosecco (or other sparkling white wine of your choice)

Combine fruit and liquor in large pitcher. Refrigerate for at least 2-4 hours or overnight. Before serving, stir in peach juice and wine.  Serve immediately, garnished with the fruit of your choce. Makes about 10 cups.

KISS Tip:  Pre-make peach juice ice cubes with berries frozen in each… or for color at Christmas, use cranberry juice in the cube trays or a mixture of cranberry and peach juices.

 

Woo-Hoo!!!

I just scored another great review for my Armenian heritage story! The holiday issue of the Oakland, California magazine “Affaire de Coeur” has a review that calls “Destiny of Determination” :

“an incredible story of the faith and determination endured by those who chased the American dream.”

And my latest book also just landed in 2022’s Top 3 Historical Fiction titles on N.N. Light’s Book Heaven, which does thousands of reviews. Great reviews and professional accolades are fantabulous! But my heart is completely captured by the hugs, tears, and cheers from readers… where I speak or when I read their messages.

Thank you. Thank you. Thank you!  I can literally feel my grandparents hugging me from heaven for capturing and sharing their stories with love.

National Bake Cookies Day

For many years, baking delightfully decadent, colorful cookie assortments as holiday gifts was a treasured annual tradition. I especially loved the planning of each year’s recipes.

Naturally, many delightful cookie options dance through my mind on National Bake Cookies Day. And yet, for the recipe I share today, I must select Sir Ronald’s favorite. He is a huge fan of a timeless classic… Oatmeal Raisin Cookies. However, they must be chewy, because he grows sad if they are crispy. Chewy and sweet and packed with satisfying textures and flavors.

If you are already up to your happy little eyeballs in festive fun and covered with flour as your whip up a dozen different cookie varieties, then Hallelujah! I love those memories, too. On the other hand, if you are making just one type of cookie, and your love oatmeal raisin cookies, then please give my recipe a whirl! And have yourself a Merry Christmas!

Cathy’s Chewy Oatmeal Raisin Cookies

Crispy edges are lovely, but chewy inside is a must. Do NOT overbake these yummy delights, or you will get crisp, not chewy cookies… and you may be sad.

1 c butter, softened to room temp

½ c monkfruit (or sugar)

1 c packed brown sugar (or Truvia-type substitute)

2 x-lg or jumbo eggs, room temperature

1 tsp pure vanilla extract

2 c flour

Spices: ½ tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp ginger

1 tsp each: baking soda, salt

2 c quick-cooking oats

3 c “Add-ins” (any combo):

½ c unsweetened, flaked coconut

½ c dried cranberries

1½ c raisins

½ c chopped pecans or walnuts

Cream butter; then add monkfruit & brown sugar; cream again till smooth. Add egg & vanilla; beat well. Sift together flour, spices, baking soda, and salt. Stir into butter-egg mixture thoroughly. Then stir in quick oats and all add-ins, mixing till evenly distributed.

Choose drop cookies or ice box:

Drop cookies: Roll a heaping tablespoon of dough into a ball and place on greased or oil-sprayed, parchment-lined baking sheets, 12 to a pan. Press each ball down to about ½-¾“ thickness.

Ice box cookies: Use your hands to form dough into long logs on wax paper sheets. Roll up in the wax paper and place in large zip-top plastic bags in refrigerator overnight. To prepare, slice ¼-½“-thick and place on oil-sprayed parchment-lined baking sheets.

Bake at 350°F for 10-12 min, just till golden, but still soft; take from oven and let rest on the pan for 10 min, before removing from pan and cooling completely on wire racks.

Makes 4-5 dozen cookies, depending on size.

KISS Tips: Adjust the proportions and selection of “add-ins” to suit your preferences. For example, use all raisins or all cranberries, rather than some of each; add up to 1 c chocolate chips (or use half white chocolate or half butterscotch); omit nuts and coconut altogether. Rolls of dough for ice box cookies can remain in the refrigerator for several days. Once baked, these cookies also freeze beautifully. This recipe also works with all gluten-free ingredients, but add ½ tsp baking powder and 1½ tsp xanthan gum to flour mixture (unless using a GF flour blend that already includes them).

National Maple Syrup Day & Canadian Maple Syrup Day

Photo by Nadine Primeau

Maple syrup has been favored in North America for hundreds of years. It’s widely produced in Vermont, Maine, New Hampshire, New York, Pennsylvania, Wisconsin, and Michigan. Up until the 1930s, the United States led in maple syrup production. Canada leads the pack now. That seems rather appropriate, especially since the maple leaf is the national emblem.

From wherever you may hail, something special happens with you get your first taste of true maple syrup. Yum!

A favorite wintry childhood memory involves bubbly, hot maple syrup drizzled over mounds of clean, freshly fallen snow, forming maple syrup snow candy. If you have a candy thermometer, this is easy to make. Bring 1 c 100% pure maple syrup to a boil in a small saucepan. When the thermometer reaches the “soft ball” stage, let it boil for 10 min. Then drizzle over the snow. (Slide a baking sheet underneath first, if desired.) It’s fun to watch it stiffen up and even more fun to munch away!

 

Oh, if the sweetness is a bit over-the-top for your taste buds, sprinkle the candies with some flaky sea salt immediately after pouring it into the snow. (You can peel hardened candy off the snow and eat it. Or roll it around popsicle sticks before it hardens to make a maple syrup pop.)

Fans of pancakes, waffles, and French toast know that warmed 100% pure maple syrup wins by miles over fake pancake syrups. But maple syrup is far more than a condiment. It’s also amazing over pan-fried apples or baked apples, in hot cereal, baked beans, or as an ice cream topping. Add it to butter in baked sweet potatoes or winter squash. Maple syrup makes a tasty glaze for ham or turkey or brushed on bacon while it cooks. It works in BBQ sauce, as a dip for chicken tenders, or mixed with balsamic vinegar and drizzled over baked or grilled salmon. It’s great for roasting veggies, like tomatoes, sweet peppers, carrots, and parsnips. As a breakfast treat, drizzle maple syrup over of parfait made with sliced bananas, walnuts, and yogurt. Try maple syrup to flavor candied nuts, cake frosting, or whipped cream. Or slather some maple butter on your freshly baked dinner rolls, cinnamon buns, or hot biscuits. Peppered maple syrup is amazing over popcorn, too. And we must not forget the classic maple sugar candy.

Turn your favorite ham and cheese sandwich (with or without mustard) into a Monte Cristo by dipping the sandwich in 1 egg, beaten with 2 T milk or cream and a healthy dash of ground cinnamon. Then fry it up grilled cheese style in butter in a skillet over medium-high heat, turning once with a spatula to crisp up both sides. Serve it hot with warmed maple syrup for dipping. (You can also add sliced turkey along with the ham.)

 

Or just go ahead and fold your toasty waffle around some crispy bacon and eggs and pour on the syrup.

What!?! No eggs? Ok. Use bacon and sliced bananas and think of Elvis Presley songs.

National Chocolate-Covered Anything Day

So, you like chocolate! Perhaps you have a particular preference for dark chocolate, semi-sweet, milk, or even white (which contains no chocolate at all). There is something decidedly decadent about dipping a bit of something into chocolate before letting it land on your tongue. Mmmmm.

This is nothing new. Long-standing chocolate-dipped items range from peanuts, peanut butter, and pretzels to strawberries, cherries, and blueberries. Other favorite fruits to dip include apricots, peaches, pears, raspberries, apple or pear wedges, grapes (fresh or dried), or kiwi slices. I can picture some of these quite nicely: chocolate-dipped caramel apples, melon chunks, or citrus peels. Citrus sections dipped in chocolate are popular from clementines and oranges to lemons and grapefruit. Try dipping dried apricots halfway in chocolate and then dip the chocolate end in chopped pistachios. Hello!

As in the photo, I became a fan of Stuffed Strawberry Blossoms years ago at a Manchester, NH restaurant called Spatts. They are Super Simple to make. Just slice whole berries ¾ of the way down and stuff with sweetened (or “spiked”) cream cheese. Then garnish each with a fresh blueberry and a bit of a mint leaf. (Once for my birthday, they served me an entire platter of these, rather than cake!)

Or pop some fresh pineapple spears or bananas on popsicle sticks, dip in chocolate and freeze. The same works for key lime pie wedges and slices of cheesecake. Dip a favorite popsicle and return it to the freezer… or just eat it.

The chocolate fountain carried these treasured treats to another level, bringing in platters of fresh fruits, bite-sized cake squares, and marshmallows. Shortbread cookies hit the classic side, with Oreos gaining in popularity. Other cookies worthy of dipping include gingerbread, animal crackers, sugar wafers, butter cookies, macaroons, graham crackers (think “smores), chocolate chip cookies, or even fortune cookies.

Thinking of sweet treats, consider dipping puff pastry twists, donuts, biscotti, and other pastry treats. While we’re at it, why not dip an entire cupcake… okay, a mini cupcake.

If you opt for the nuttier route, consider almonds, pecans, Brazil nuts, cashews, walnuts, or macadamia nuts. Make mini peanut butter sandwiches with mini pretzels or even Ritz crackers and dip half in chocolate, finished with a sprinkling of coarse sea salt. (Ohhhh, I’m giggling over how much I like that one!)

Many folks like chocolate-dipped salty snacks like potato chips or sweet potato chips. Also dipped (and/or drizzled) are goodies like popcorn, edamame, crispy Bugles, Fritos, or Cheetos.

Prefer something distinctly different? Go for coffee beans… or go straight out to weird, be it good or gross, with squid, worms, ants, scorpions, bumble bees, or crickets. Okay… NOT.

While we’re stepping “off the ranch” so to speak, chocolate-dipped bacon is a treasure, as is or sprinkled with chopped nuts. Some folks also go for chocolate-covered Slim Jims or beef jerky. Have you heard of chocolate-covered pickles or olives? Well, that’s a “thing.”

Not my thing, but there’s also demand in some areas for chocolate-dipped mushrooms, seaweed, raw onions, jalapeños, carrots, radishes, and even broccoli florets. (Now that’s about the farthest “out there” approach I have ever heard to entice someone to eat their vegetables.)

Back to thinking about sweet treats, consider dipping mints, caramel chews, marshmallow peeps, jellybeans, gummy bears, or spice drops.

Before my teeth fall out from just talking about sweet treats, I will hush. With that, she closed with a mere whisper, “Chocolate!”

P.S. For easy dipping chocolate that will harden up, melt ¾ – 1 c semi-sweet chocolate chips in a coconut oil-smeared microwave-safe bowl at 15-second increments for about 2 minutes, stirring between increments, until almost melted. Stir to finish the melting without adding extra heat. Dip your item and place in the refrigerator for 10-15 minutes. Ta-da!