'A CHRISTMAS PRESENT' ~ SANTA'S FAVORITE TORTELLINI SOUP

"Christmas is not as much about opening our presents as opening our hearts."

~ Janice Maeditere

SANTA

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HOLIDAY TORTELLINI SOUP

~ Year round favorite ... festive color for the holidays

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6-8 minced garlic cloves

3 Tbsp. extra-virgin olive oil

2 quarts organic chicken (or vegetable) broth

16 oz. tri-color cheese tortellini

(love Monterey 5 cheese Tortelloni, a wonderful blend of parmesan, ricotta, swiss, mozzaarella & romano cheese)

2 28 oz. cans good stewed tomatoes

8 oz. fresh baby spinach leaves (can also use chopped frozen)

2 tsp. dried basil

coarse salt & freshly ground black pepper to taste

fresh grated Parmesan cheese

chopped fresh seeded Italian tomatoes (optional)

chopped fresh basil

• Saute garlic gently in olive oil (careful not to burn).
• Stir in broth and bring to a boil. Add tortellini and reduce heat to gentle boil (avoid boiling vigorously). Cook about 5 minutes or until tortellini rise to top.
• Add stewed tomatoes, spinach, and basil; simmer 2 minutes. Season with salt & pepper.
• Serve soup topped with fresh grated Parmesan cheese, chopped fresh tomatoes (if desired), and chopped fresh basil. (12 servings)

Note: Santa likes this soup with a glass of Michigan Chardonnay or Pinot Grigio and loaf of crusty peasant bread

'CHRISTMAS EVE ... A NIGHT OF SONG' ~ CHRISTMAS BRUNCH: CRANBERRY WASSAIL / CRANBERRY APPLE FRENCH TOAST / CITRUS AMBROSIA

"Christmas Eve was a night of song that wrapped itself about you like a shawl. But it warmed more than your body. It warmed your heart ... filled it, too, with melody that would last forever."

~ Bess Streeter Aldrich

~ Well-deserved rest

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CRANBERRY WASSAIL

~ A treat for the whole family

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1 tsp. whole cloves

3 broken cinnamon sticks

1 (48-oz) bottle cranberry juice

1 (48-oz) bottle apple juice

1 (6-oz) can thawed frozen lemonade

2/3 cup water

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 (33.8 oz.) bottle ginger ale

Apple wedges

cranberries

• Tie cloves and cinnamon in cheesecloth bag or use tea ball.
• Combine cranberry juice and next 6 ingredients and spice bag/ball in large pot; bring to boil, cover, reduce heat and simmer 20 minutes. Uncover and simmer another 20 minutes. Discard spice bag/ball. Add ginger ale and warm until hot.
• Serve in mug with apple wedge and a few cranberries.

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CRANBERRY APPLE FRENCH TOAST

~ Make ahead Christmas Brunch favorite loosely (adding way more fat and tweaks) adapted from Cooking Light 2007

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4 Tbsp. unsalted butter

2 diced tart apples

1/4 tsp. cinnamon

dash of ground cloves

1/2 cup packed brown sugar, divided

1 loaf challah or French bread, cut into 1/2-inch cubes

cooking spray

1/2 cup dried cranberries

2 cups whole milk or half & half

1 cup whole berry cranberry sauce (preferable homemade)

1 tsp. grated lemon zest

1/4 tsp. ground nutmeg

6 lightly beaten organic eggs

1/2 cup toasted sliced almonds

• Preheat oven to 250-degrees.
• Melt butter in skillet over medium heat. Add apples, cinnamon and cloves; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 Tbsp. brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
• Place bread cubes on jelly-roll pan and bake for 15 minutes. Remove from oven.
• Arrange bread cubes in buttered casserole or 13x9-inch baking dish coated with cooking spray, sprinkle cranberries evenly over and top with apple mixture.
• Combine milk/half &half, cranberry sauce, lemon rind, nutmeg and lightly beaten eggs with whisk. Pour egg mixture over bread mixture. Sprinkle with remaining brown sugar, cover and refrigerate overnight.
• Remove casserole from refrigerate and preheat oven to 350-degrees. Sprinkle with almonds and bake for about 55 minutes or until golden. (12 servings)

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CITRUS AMBROSIA

~ Christmas pretty ... mix & match favorites as desired

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4 sliced bananas

1/4 cup orange juice

2 cups favorite seasonal citrus

(oranges, tangerines, or clementine sections)

1 cup halved fresh strawberries

1/4 cup mayonnaise

1 Tbsp. sugar

1/2 cup whipped whipping cream

2 Tbsp. toasted flaked coconut

fresh mint sprigs

• Toss bananas in orange juice; drain and reserve juice. Layer orange sections, bananas, and strawberries in serving dish (either deep or in rows). Cover and chill.
• Combine mayonnaise, sugar and reserved orange juice; fold in whipped cream. Spoon mixture over fruits and sprinkle with toasted coconut and sprigs of fresh mint. (6-8 servings)
  

~ Many faces of 'Bloomfield Village' Santa

'CHRISTMAS, THAT MAGIC BLANKET' ~ CHRISTMAS LOG (BUCHE de NOEL)

"Christmas--that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia. Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance--a day in which we think of everything we have ever loved."

~ Augusta E. Rundell

~ A gift of love

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CHRISTMAS LOG (Buche de Noel)

~ Treasured recipe from my dear Netherlands friend, Margie

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3 large eggs

1 cup sugar

5 Tbsp. water

1 1/2 tsp. vanilla extract

1 cup sifted cake flour

1/4 tsp. salt

1 tsp. double-acting baking powder

Coffee Butter-Cream Filling & Frosting

3 Tbsp. cocoa

• Line a greased 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with waxed paper and grease the paper lightly.
• Beat eggs until thick and lemon colored. Gradually beat in sugar. Add water and vanilla extract all at one time and beat.
• Sift together the next 3 ingredients and add to the beaten eggs all at one time. Beat mixture only until it is smooth.
• Pour Batter into prepared jelly-roll pan. Bake cake in preheated moderate oven (375-degrees) 15 minutes.
• Turn out onto a towel sprinkled with confectioners' sugar. Trim crust from the edges. Roll up towel and cake together. Cool.
• Unroll cake and spread it with Coffee Butter-Cream Filling and Frosting. Roll up the cake jelly-roll fashion.
• Add cocoa to remaining frosting and spread over the outside of the roll. Run the tines of a fork down the length of the roll to simulate the bark on the log. Make knots on the log with frosting and run the times of a fork over them.
• Place the roll on a serving tray and add Christmas decorations. (10 servings).

COFFEE-BUTTER CREAM FILLING & FROSTING

This frosting is rich, creamy, and not excessively sweet. It is easier to make with an electric mixer, since a lot of beating is requires. If all the frosting is not used at one time store remainder in a covered jar in the refrigerator for use on another cake.

1/2 cup sugar

1/4 tsp. cream of tartar

3 Tbsp. strong coffee

(or beat in 1 tsp. instant coffee along with vanilla extract)

2 egg yolks

8 Tbsp. (1 stick) butter

1 1/2 tsp. vanilla extract

• Combine the first 3 ingredients in a 3-cup saucepan. Bring to boiling point over medium-low hear, stirring constantly to dissolve the sugar. Cook rapidly, without stirring, until a candy thermometer shows 244-degrees, or until the syrup spins a long thread. cool syrup; about 1 minute.
• Beat egg yolks in a bowl with a small bottom (or in the smaller bowl of the electric mixer) until they are very thick and lemon-colored. Gradually beat in the syrup, beating well after each addition. Beat in 1 Tbsp. of the butter at at time. Add vanilla extract and beat well until the frosting is cool. Chill until medium stiff and beat again with a spoon. Chill until of spreading consistency.
• Use as frosting and fill for cakes, or as filling for pastries. Cakes or pastries frosted or filled with this frosting must be stored in a cool place. (2 cups)
  

BELIEVE! ..."YES, VIRGINIA, THERE IS A SANTA CLAUS." ~ SANTA'S FAVORITE COOKIES / SWEDISH PEPPARKAKOR / SPRITZGEBACKEN / EGGNOG COOKIES

"Yes, VIRGINIA, there is a Santa Claus."

~ Francis Pharcellus Church

~ Santa

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SWEDISH PEPPARKAKOR

~ The Larson Family's treasured shared ginger cookie recipe

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1 cup butter
1 1/2 cup sugar
1 beaten egg
2 Tbsp. dark corn syrup
3 1/4 cups flour
1 tsp. cardamom
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

• Preheat oven to 375 degrees.
• Cream butter and sugar. Add egg and syrup.
• Sift flour and dry ingredients. Add to first mixture. Mix well. Let dough stand in refrigerator overnight. Roll and cut.
• Bake 8 - 12 minutes on ungreased cookie sheet. (makes 22 BIG gingerbread men)

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SPRITZGEBACKEN
(Judy O's)

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1/2 pound unsalted (room temperature) butter
2 egg yolks
2 - 2 1/2 cups flour
3/4 cup sugar
1 Tbsp. vanilla

• Preheat oven to 350 degrees.
• Mix all ingredients together. Be sure the butter is soft. You must mix everything by hand all at once. Fill spritz gun right immediately.
• Bake about 10 minutes or until cookies turn light golden brown.

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EGGNOG COOKIES

1 cup unsalted butter
3/4 cup sugar
2 tsp. vanilla extract
2 tsp. rum extract (or rum)
1 egg
2 cups sifted flour
2 tsp. nutmeg
1/4 tsp. salt

• Cream butter; add sugar and cream until fluffy. Add vanilla and rum and mix. Add egg and mix.
• Combine flour, nutmeg and salt. Add gradually to creamed mixture and mix well. Chill thoroughly.
• Allowing one tablespoon dough for each cookie, shape into balls. Bake on ungreased baking sheet in a preheated 350 degree oven about 12 to 15 minutes. Cool. Frost with Rum Frosting.(makes about 4 dozen)
  

Rum Frosting

1/4 cup unsalted butter
1 1/2 to 2 tsp. rum extract (or rum)
2 to 2 1/2 cups confectioners' sugar
2 to 3 Tbsp. milk

Cream butter. Add rum and mix well. Add confectioners' sugar gradually and beat until smooth and creamy. Add milk as needed. Continue beating until smooth and creamy.

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YES, VIRGINIA, THERE IS A SANTA CLAUS

Eight-year-old Virginia O'Hanlon wrote a letter to the editor of New York's Sun, and the quick response was printed as an unsigned editorial Sept. 21, 1897. The work of veteran newsman Francis Pharcellus Church has since become history's most reprinted newspaper editorial, appearing in part or whole in dozens of languages in books, movies, and other editorials, and on posters and stamps.

"DEAR EDITOR: I am 8 years old. "Some of my little friends say there is no Santa Claus. "Papa says, 'If you see it in THE SUN it's so.' "Please tell me the truth; is there a Santa Claus?"

VIRGINIA O'HANLON."115 WEST NINETY-FIFTH STREET

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"VIRGINIA, your little friends are wrong. They have been affected by the skepticism of a skeptical age. They do not believe except [what] they see. They think that nothing can be which is not comprehensible by their little minds. All minds, Virginia, whether they be men's or children's, are little. In this great universe of ours man is a mere insect, an ant, in his intellect, as compared with the boundless world about him, as measured by the intelligence capable of grasping the whole of truth and knowledge.Yes, VIRGINIA, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus. It would be as dreary as if there were no VIRGINIAS. There would be no childlike faith then, no poetry, no romance to make tolerable this existence. We should have no enjoyment, except in sense and sight. The eternal light with which childhood fills the world would be extinguished.Not believe in Santa Claus! You might as well not believe in fairies! You might get your papa to hire men to watch in all the chimneys on Christmas Eve to catch Santa Claus, but even if they did not see Santa Claus coming down, what would that prove? Nobody sees Santa Claus, but that is no sign that there is no Santa Claus. The most real things in the world are those that neither children nor men can see. Did you ever see fairies dancing on the lawn? Of course not, but that's no proof that they are not there. Nobody can conceive or imagine all the wonders there are unseen and unseeable in the world.You may tear apart the baby's rattle and see what makes the noise inside, but there is a veil covering the unseen world which not the strongest man, nor even the united strength of all the strongest men that ever lived, could tear apart. Only faith, fancy, poetry, love, romance, can push aside that curtain and view and picture the supernal beauty and glory beyond. Is it all real? Ah, VIRGINIA, in all this world there is nothing else real and abiding. No Santa Claus! Thank God! he lives, and he lives forever. A thousand years from now, Virginia, nay, ten times ten thousand years from now, he will continue to make glad the heart of childhood.

(http://www.newseum.org/yesvirginia/)

'WHOSE WOODS THESE ARE I THINK I KNOW ...'

Stopping by Woods on a Snowy Evening

Whose woods these are I think I know,
His house is in the village though.
He will not see me stopping here,
To watch his woods fill up with snow.
My little horse must think it queer,
To stop without a farmhouse near,
Between the woods and frozen lake,
The darkest evening of the year.
He gives his harness bells a shake,
To ask if there is some mistake.
The only other sound's the sweep,
Of easy wind and downy flake.
The woods are lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.

~ Robert Frost

~ Woods of Hubbard Lake

NIGHTY NIGHT, 'SLEEP TIGHT', SANTA ...

"After today, I'll bet Santa takes a shovel to the reindeer stalls to fill your stocking."

~ Bill Watterson

(Calvin & Hobbes author)

SLEEP TIGHT

~ True to its name
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5 oz. milk
1/2 oz. honey
1 oz. Couvoisier V.S.O.P. (cognac)

Warm a coffee cup with hot water and empty. Steam milk and honey using the wand of a home espresso machine until hot and slightly frothed (or use a hand frother). Pour cognac into warmed coffee mug and top with steamed milk and a dollop of foam. (1 serving)

'JOLLY OL' ST. NICHOLAS'

Jolly Ol' St. Nicholas

Jolly ol' Saint Nicholas'

lean your ear this way!

Don't you tell a single soul

what I'm going to say:

Christmas Eve is coming soon;

now, you dear old man

Whisper what you'll bring to me;

tell me if you can.

When the clock is striking twelve,

when I'm fast asleep

Down the chimney,

broad and black,

with your pack you'll creep

All the stockings you will find

hanging in a row

Mine will be the shortest one,

you'll be sure to know

Bobby wants a pair of skates,

Suzy wants a sled

Nellie wants a picture book,

yellow, blue, and red

Now I think I'll leave to you

what to give the rest

Choose for me, dear Santa Claus;

you will know the best.

SANTA'S FAVORITE ~ CRANBERRY CHEESECAKE with CRANBERRY ORANGE COMPOTE

"They err who thinks Santa Claus comes down through the chimney;

he really enters through the heart."

~ Mrs. Paul M. Ell

~ Cranberries on flow blue

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CRANBERRY CHEESECAKE with CRANBERRY ORANGE COMPOTE

~ One taste and you will know why this is Santa's favorite

(adapted from Bon Appetit October 1992)

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CRANBERRY FILLING

1 pound fresh cranberries (4 2/3 cups)

1 1/3 cups sugar

1/3 cup fresh orange juice

CHEESE FILLING

2 pounds room temperature cream cheese

1 1/3 cups sugar

4 large organic eggs

CRUST

1 1/3 cups shortbread cookie crumbs

(homemade or store bought like Lorna Doone)

3 Tbsp. melted unsalted butter

TOPPING

2 cups sour cream

1/3 cup sugar

1 tsp. vanilla extract

• Cranberry Filling: Combine cranberries, sugar and fresh orange juice in heavy saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries opp and mixture thickens, stirring frequently to prevent sticking, about 10 minutes. Cool completely.
• Cheese Filling: Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set aside.
• Crust: Preheat oven to 350-degrees. Lightly butter 9-inch springform pan with 2 3/4-inch sides. Place cookie crumbs in medium bowl. Add melted butter and blend until moist crumbs form. Press onto bottom (not sides) of prepared pan.
• Pour cheese filling over crust in pan. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for Cranberry Orange Compost). Using small sharp knife, swirl to form marble pattern. Bake until center of cheesecake is set, about 1 hour. Transfer cheesecake to rack and maintain oven temperature.
• Topping: Mix sour cream, sugar and vanilla in small bowl. Gently press down any raised edges of cheesecake. Spoon topping over cake. Bake 5 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. (can be prepare 2 days ahead).
• Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve passing Cranberry Orange Compote. (10-12 servings)

CRANBERRY ORANGE COMPOTE

~ Leftovers good on ice cream, pound cake or mixed in plain yogurt

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1 cup sugar

1/2 water

1 3/4 cups cranberry filling reserved from Cranberry Cheesecake with Cranberry Orange Compote

2 tsp. minced orange peel (orange part only)

4 large oranges

Combine sugar and water in heavy saucepan. Bring to boil, stirring until sugar dissolves and liquid appears clear. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel. Cut peel and white pith from oranges. Working over another bowl to catch juices, cut between membranes to release segments. Add segments to bowl with juices. Add orange segments and juices to compote and serve. (4 cups)

CLASSIC 'OLD WORLD' COOKIE ~ SPRITZGEBACKEN

"Blessed is the season which engages the whole world in a conspiracy of love."

~ Hamilton Wright Mabie (1845-1916)

American author, essayist and critic

~ Christmas cymbidium orchid

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SPRITZGEBACKEN
(Judy O's)

1/2 pound (room temperature) unsalted butter
2 egg yolks
2 - 2 1/2 cups flour
3/4 cup sugar
1 Tbsp. vanilla

• Preheat oven to 350 degrees.
• Mix all ingredients together. Be sure the butter is soft. You must mix everything by hand all at once. Fill spritz gun right immediately.
• Bake about 10 minutes or until cookies turn light golden brown.
  

FRIDAY NIGHT FISH FEAST ~ HERB CRUSTED CRANBERRY/CHERRY SALMON & ROASTED ROSEMARY POTATOES

~ Gone fishin'

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HERB CRUSTED CRANBERRY/CHERRY SALMON

~ Delicious meld of herbs, tart cranberries, lemon & sweet dried cherries make this crunchy festive salmon memorable.

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1 1/2 lbs. salmon fillet

1/2 cup chopped fresh cranberries

1/4 cup chopped dried cherries (or cranberries)

1/4 cup finely chopped red onion

1 Tbsp. chopped fresh thyme or 1 tsp. dried

1 Tbsp. chopped fresh rosemary

1/2 cup panko crumbs

zest of 1 fresh lemon

3 Tbsp. melted butter

sea salt & freshly cracked pepper

• Preheat oven to 375-degrees.
• Rinse and pat salmon dry. Place skin side down on foil lined baking sheet sprayed with Pam. Season with salt & pepper.
• Combine chopped cranberries, cherries, onion, thyme, rosemary, lemon zest, and panko crumbs. Blend in 2 Tbsp. melted butter.
• Pat mixture evenly over salmon. Drizzle with remaining butter.
• Pop in oven and bake for 20 minutes or until salmon is opaque in center. (4 servings) Delicious served with wedges of roasted rosemary potatoes, fingerlings, or a simple baked sweet potato.

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ROASTED ROSEMARY POTATOES

2 large red skin potatoes
2 large black potatoes
2 large sweet potatoes
extra-virgin olive oil
3 heaping Tbsp. chopped fresh rosemary or to taste
coarse salt & freshly cracked pepper

Slice potatoes in wedges. Coat with olive oil. Place in ovenproof pan or iron skillet. Sprinklewith rosemary, cracked pepper and coarse salt. Bake in 450 degree oven 45 minutes or until roasted.