The wind is whistling past the windows and it has dropped about 15 degrees since this morning so we will have a cold if not snowy Christmas. I am going through my menu for tomorrow evening (as opposed to tomorrow morning, which is at my sisters and I only have one assignment -- bring my asparagus tart).
Banana-Nut
Overnight French Toast
6 tablespoons butter or margarine
1 1⁄2 cups packed brown sugar
5 large ripe bananas, cut diagonally into 1⁄2-inch-thick slices (see note)
1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
6 large eggs
2 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1⁄2 cup sliced almonds or coarsely chopped walnuts or pecans
In microwave-safe small bowl, heat butter in microwave oven on high 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-by 9-inch glass baking dish. (It’s OK if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
In medium bowl whisk eggs; beat in milk, vanilla and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Note: If you don’t have bananas, substitute 3 to 4 very ripe pears or peaches (about 1 1/2 pounds), sliced; or 1 cup dried cherries, cranberries or raisins.
Thursday, December 24, 2009
Monday, December 21, 2009
On the twelve days of Christmas
A friend forwarded to me and I thought it was worth sharing...
There is one Christmas Carol that has always baffled me.
What in the world do leaping lords, French hens,
swimming swans, and especially the partridge who won't come out
of the pear tree have to do with Christmas?
This week, I found out.
From 1558 until 1829, Roman Catholics in England were not permitted to practice their faith openly. Someone during that era wrote this carol as a catechism song for young Catholics. It has two levels of meaning: the surface meaning plus a hidden meaning known only to members of their church. Each element in the carol has a code word for a religious reality
which the children could remember.
The partridge in a pear tree was Jesus Christ.
Two turtle doves were the Old and New Testaments.
Three French hens stood for faith, hope and love.
The four calling birds were the four gospels of Matthew, Mark, Luke & John.
The five golden rings recalled the Torah or Law, the first five books of the Old Testament.
The six geese a-laying stood for the six days of creation.
even swans a-swimming represented the sevenfold gifts of the Holy Spirit--Prophesy, Serving, Teaching, Exhortation, Contribution, Leadership, and Mercy.
The eight maids a-milking were the eight beatitudes.
Nine ladies dancing were the nine fruits of the Holy Spirit--Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness, and Self Control.
The ten lords a-leaping were the ten commandments.
The eleven pipers piping stood for the eleven faithful disciples.
The twelve drummers drumming symbolized the twelve points of belief in the Apostles' Creed.
Merry Christmas!
There is one Christmas Carol that has always baffled me.
What in the world do leaping lords, French hens,
swimming swans, and especially the partridge who won't come out
of the pear tree have to do with Christmas?
This week, I found out.
From 1558 until 1829, Roman Catholics in England were not permitted to practice their faith openly. Someone during that era wrote this carol as a catechism song for young Catholics. It has two levels of meaning: the surface meaning plus a hidden meaning known only to members of their church. Each element in the carol has a code word for a religious reality
which the children could remember.
The partridge in a pear tree was Jesus Christ.
Two turtle doves were the Old and New Testaments.
Three French hens stood for faith, hope and love.
The four calling birds were the four gospels of Matthew, Mark, Luke & John.
The five golden rings recalled the Torah or Law, the first five books of the Old Testament.
The six geese a-laying stood for the six days of creation.
even swans a-swimming represented the sevenfold gifts of the Holy Spirit--Prophesy, Serving, Teaching, Exhortation, Contribution, Leadership, and Mercy.
The eight maids a-milking were the eight beatitudes.
Nine ladies dancing were the nine fruits of the Holy Spirit--Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness, and Self Control.
The ten lords a-leaping were the ten commandments.
The eleven pipers piping stood for the eleven faithful disciples.
The twelve drummers drumming symbolized the twelve points of belief in the Apostles' Creed.
Merry Christmas!
Sunday, December 20, 2009
Ridiculously easy Butterscotch Sauce
Running through the menu for Christmas, making grocery lists and gift lists for friends. We make many of our gifts to friends and family -- one year we made Blackberry Preserves and Quick Pickles (that's a whole story in itself), one year we learned how to force tulips, another year we made bath salts and lip gloss (Courtney was 10) and another year we made candied lemon and grapefruit peel. And when the Bush's were in the White House, I gave out the recipe for Laura Bush's Texas Governor's Mansion cookies along with a bag of nuts... Read into that as you will. I think that was the same year I gave out the recipe for Tipper Gore's Ginger Snaps along with a jar of molasses.
One of my favorites is a small gift of a key ingredient with a recipe that would make it easy to get something on the table. Here's a fun (and easy one for you to try)
Ridiculously Easy Butterscotch Sauce
Yields about 3/4 cup
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/2 teaspoon flaky sea salt
1 to 1 1/2 teaspoons vanilla extract, to taste
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and whisk in one teaspoon of the vanilla extract, stirring to combine, dip clean spoon into sauce and carefully taste (it's hot, so be careful not to burn your tongue) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.
Serve room temperature or warmed over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan. Keeps at least two weeks in an airtight container in the fridge.
One of my favorites is a small gift of a key ingredient with a recipe that would make it easy to get something on the table. Here's a fun (and easy one for you to try)
Ridiculously Easy Butterscotch Sauce
Yields about 3/4 cup
1/2 stick unsalted butter
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/2 teaspoon flaky sea salt
1 to 1 1/2 teaspoons vanilla extract, to taste
Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and whisk in one teaspoon of the vanilla extract, stirring to combine, dip clean spoon into sauce and carefully taste (it's hot, so be careful not to burn your tongue) to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.
Serve room temperature or warmed over vanilla ice cream, roasted pears or pound cake. The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a microwave or small saucepan. Keeps at least two weeks in an airtight container in the fridge.
Saturday, December 19, 2009
Twas the week before Christmas
Twas the week before Christmas and all through the house, mom has stashed presents and shops with her mouse. The stockings are hung on the mantle with hooks and mom is neck deep in Christmas Cook Books.... Well, you get the picture...
What to cook, what to cook... Looking for the ultimate Christmas Brunch casserole, one that I can make the night before and throw in the oven when we start opening presents. I have the Camper's Egg Brunch recipe which is always easy and good but I wanted something with a little more pizzazz for company so here's what we're going with this year.
Savory Breakfast Bread Pudding
1 1/2 pounds loaf Farmhouse Bread, crusts trimmed
1/3 pound ham, shaved
4 cups cheddar cheese, shredded
1/2 cup chopped chives
1/2 cup fresh basil, chopped
8 large eggs
4 cup whole milk
2 tablespoons grainy style mustard
1 tablespoon kosher salt, or to taste
2 teaspoons black pepper, or to taste
Butter or spray a 9" x 11" casserole. Slice bread into long slices, about 1/3" thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese ad half the herbs. Arrange 3 more slices of bread over this (it doesn't matter of the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread. In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight. Pre-heat oven to 325° F. and bake on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares. Feeds 8.
What to cook, what to cook... Looking for the ultimate Christmas Brunch casserole, one that I can make the night before and throw in the oven when we start opening presents. I have the Camper's Egg Brunch recipe which is always easy and good but I wanted something with a little more pizzazz for company so here's what we're going with this year.
Savory Breakfast Bread Pudding
1 1/2 pounds loaf Farmhouse Bread, crusts trimmed
1/3 pound ham, shaved
4 cups cheddar cheese, shredded
1/2 cup chopped chives
1/2 cup fresh basil, chopped
8 large eggs
4 cup whole milk
2 tablespoons grainy style mustard
1 tablespoon kosher salt, or to taste
2 teaspoons black pepper, or to taste
Butter or spray a 9" x 11" casserole. Slice bread into long slices, about 1/3" thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese ad half the herbs. Arrange 3 more slices of bread over this (it doesn't matter of the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread. In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight. Pre-heat oven to 325° F. and bake on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares. Feeds 8.
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