Holiday Goodies

A couple days before Christmas, my sister and I were having our annual bitch-in about all the kitchen time we were putting in that week, when Lindsay mentioned she was making a Clementine Cake. I assumed this was something akin to a Key Lime Pie. “Sounds great,” I said, mentally dismissing it as way too Florida for a proper holiday dessert, and likely way too complicated for a week with cooking chores so numerous I was already as irritable as Scrooge.

As I am perversely interested in exploring ill-advised recipes, I Googled Clementine Cake: only five ingredients. Right up my crabby alley!

I made the cake and it changed my life. (Okay, well maybe not like say, childbirth did, but, you know.)

‘This cake (from Nigella Lawson) is easy to make and it tastes like Christmas—not Christmas in South Palm Beach, more like in Dickens. Delicious. Plus it has no gluten or dairy, which appeals to my picky daughter, so it’s pretty much a miracle food.

Here we go again.

This is where Magical Thinking meets Enlightened Acceptance.

Here are some examples of Magical Thinking:

1.)   I’m going to lose 15 lbs. this year.

2.)  I’m going to eat right this year (less sweets and fat).

3.)  I’m going to walk the dogs more often.

4.)  I’m going to read more rather than play Jewel Quest on the computer.

5.)  I’m going to re-do the garage/kid’s room/my office, without spending any money.

6.)  I’m finally going to read that material about learning to do books on tape for extra money.

7.)   I’m going to plan meals more so that everyone in the house isn’t grazing the whole day, including me.

I first tried this exotic guacamole a couple of years ago at my good friend Robert’s Christmas party. His mother was in town that year and helped prepare some most of the incredible food on the buffet table.

His mother Anita is the kindest woman and has had an extraordinary life -- a true treasure and absolute delight. We bonded at that party by sharing recipe secrets and continue to correspond to this day about favorite foods and cooking techniques. When I asked if she would tell me how to prepare her famous pomegranate guacamole, she graciously emailed me the instructions, explaining that it was a recipe from her mom´s hometown, Guanajuato.

I’ve taken the liberty to list some precise measurements, but in full disclosure, Anita sent the list of ingredients and just put “to taste” after each item (she wrote, “No real amounts, but you are an excellent cook and I am sure you can eyeball it perfectly”.)

Crunchy. Flaky. Gooey. Sweet. Tart. Salty. Delicious. And, as if that weren’t enough to get you completely hooked, I must add one more thing. Super easy.

When I spotted frozen mini fillo shells in the freezer case at the grocery store last week, visions of melted Brie studded with sweet and tart apple chunks topped with spicy pecans all in a light, flaky cup ran through my head.

Baked Stuffed Brie was still fresh in my mind, all  creamy and gooey and chewy with apples and spice and dried fruit. That recipe came from the new cookbook written by Carmela Hobbins, Celebrations with Carmela's Cucina

Having a few ingredients on hand during the holidays that allow you to create a delicious snack or appetizer to serve with cocktails, wine or holiday punch helps a busy cook remain joyful amidst all the hustle and bustle and stress of the season.