Some people think Roast Prime Rib is tradional for Christmas and lots of people just go with Roast Turkey – stuffed, brined, fast-cooked or whatever – but we thought it would be fun this year to serve duck or goose. Here's to hope, change and peace in the New Year. Happy Holidays from all of us at One for the Table.
Duck Breasts with Quince Sauce
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.
Every Christmas I used to cook a pecan pie from a recipe I found in one of Ann Landers holiday columns sometime in the sixties. Since I was thinking of making it again this year, I was thrilled to learn that Dear Abby also had a pecan pie recipe. Hoping to combine recipes to create my own distinctive version of the dessert, I got a copy of each.
After studying them carefully, here are the only differences that I could find: Ann tells us to use white corn syrup; Abby suggests using light corn syrup. Although both women's recipes call for a cup of dark brown sugar, only Abby wants us to make sure the cup is firmly packed. Ann tells us to use a pinch of salt and a dash of vanilla; Abby, clearly wanting to leave nothing to chance, recommends using 1/2 teaspoon of salt and a teaspoon of vanilla. Otherwise, the recipes are exactly the same.
Back in Rhode Island, there was never much to look forward to after Christmas. The holiday decorations came down, it was depressingly dark by 4:30 pm, and that once-fluffy-perfect-for-sledding-snow had turned into treacherous black ice. But there was always panettone.
Panettone is an Italian sweetbread made with candied orange, zest, citron, and raisins that is closely associated with Christmas and New Year's Day. Growing up in Rhode Island, my family received a lot of panettone for Christmas because it was a go-to gift among Italians. Need a gift for your lawyer? A loaf of panettone is perfect. Invited to someone's house for coffee around the holidays? Bring panettone. Have an exceptionally good mailman? Give him a loaf of panettone, plus a shot of anisette when no one's looking. That always warms him up a bone-chillingly cold route.
Pudgy, glossy and scarlet red. There they were, bright and fresh, in
plastic bags piled one on top of the other in the produce department of
the grocery store, reminding me the holiday season is quickly
approaching.
Images of Thanksgivings of the past appeared in my mind. I pictured our family gathered around the dinner table, nearly finished with a big turkey meal, when suddenly my mom yelled out, “The cranberries!” The roll of jellied cranberries pushed from a can (I know, I can hardly believe it, either) into a long, narrow crystal bowl had been forgotten in the refrigerator.
Those who don’t care for cranberry sauce may be familiar with only the canned varieties. Nothing beats the flavor of firm, fresh, deep red cranberries that have been cooked with water and sugar until they pop, pop, pop.
These little red jewels are so lovable. They are easy to store, they’re versatile and they’re so good for you. Refrigerated in their original packaging, they can last as long as two months. Put the original bag inside of a freezer bag, and you can store them frozen for about nine months. This is good news for all cranberry lovers, since the season is short.