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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Uncategorized, on December 15th, 2008.

choc-hands

Sorry the photo is a bit blurry. But you can get the idea – warm kitchen, warm hands, lots of melting chocolate on said hands as we sprinkled chopped chocolate all over the hot caramel layer for the Chocolate-Almond Saltine Toffee.

Then there’s an even funnier story. When Cherrie and I were madly baking cookies the other day, I set up an assembly line to make the harlequin pinwheels. Six slabs of dough needed to be rolled out between waxed paper. Then the soft chocolate layer was spread on top, nuts sprinkled on that, then carefully, very carefully, we rolled up the rolls before refrigerating them. So, I was doing the rolling out of the dough and Cherrie did the chocolate layer, nuts and rolling them up. I traveled down the production line with my top sheet of waxed paper, pressing, rolling, reforming, rolling, until it was just the right shape. At the 6th one I left the waxed paper on top.

waxed-paper-mixtakeNow, you have to understand, Cherrie wears glasses for reading only. She didn’t have them with her. She carefully went down the row, spreading chocolate, applying nuts, rolling up. When she got to the last one . . . well, let’s just say she couldn’t SEE the waxed paper covering the cookie dough. So she spread the chocolate on top of the waxed paper. All we could do was giggle. Fortunately we had plenty of chocolate and nuts, so it got tossed.  Good friends. Good time. Good laughs.

Posted in Uncategorized, on December 14th, 2008.


This guy, a stately looking reindeer if I ever saw one, is made of metal. He’s heavy. Found him in a shop in Colorado a couple of years ago. Sometimes he graces the kitchen island, or the dining room table. Every year I gather all my Christmas “stuff” and pick and choose what goes where. This year he stands guard in back of the kitchen sink where he becomes a silhouette in the light.

Posted in Cookies, on December 13th, 2008.

choc-alond-saltine-toffee

Oh, these cookies. Oh, my. Well, they’re almost more like candy than cookies because of the caramel layer in them. The toffee. When I saw this recipe calling for saltines in it, as I am wont to do, with something unusual in it, I had to try it. You might not think this sounds good, but it’s a perfect match. You find that you LIKE the little bit of salt from the saltines. To me, the saltines “make” this. It’s really quite easy – different than making traditional cookies for sure. We made these on Wednesday, and I’m finding myself reaching for just one more little piece of this. It’s particularly delicious with a cup of coffee.

saltine-toffee-deconstructedPicture right: one of the saltine toffee shards turned on its edge so you can see the layers.

First you put down a layer of saltines in a rimmed baking sheet (with parchent or silpat – mandatory to get them out of the pan). Then you make the caramel toffee – just sugar, butter and a tad of corn syrup, until it reaches 300 degrees F, at which point it’s turns to a beautiful honey color. That gets scooped or poured (carefully, as it’s really hot) over the saltines. Meanwhile you’ll already have the chopped up chocolate standing by. After cooling the caramel layer for 3 minutes, you sprinkle the chocolate pieces all over. In minutes the chocolate has melted and it’s spread over the toffee with an offset spatula (if you have one). Then the sliced (toasted) almonds are sprinkled on top of the soft chocolate. Press them in slightly so they’ll adhere to the chocolate. Freeze 15 minutes, carefully tip the sheet out of the pan, upright it, then break it into narrow shards. Done. You should really try these. They’re a winner-recipe in my book. It came from Food & Wine.
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Chocolate-Almond Saltine Toffee

Recipe: Nicole Plue at Food & Wine
Servings: about 30 pieces

1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks unsalted butter — 3/4 pound
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate — chopped into 1/2-inch pieces

1. Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
2. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
3. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
4. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
NOTES: The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

Posted in Cookies, on December 12th, 2008.

 

cookie-collage-4

Clockwise from top left: Cranberry Noels, Apricot Butter Cookies, Chocolate Pinwheels, Chocolate Kiss Treasures

Oh, my. We had cookies up the yin-yang yesterday. My friend, Cherrie, and another friend, Jackie, got together and we made cookie after cookie after cookie. There were three new cookies in this year’s batch of Christmas goodies. I posted the savory-sort-of-sweet one with dried apricots and thyme yesterday. The other ones I’ll post in the next few days.

picnik-collage-2

Left to right: Chocolate Almond Saltine Toffee and Chocolate Chip White Batter Butter Cookies. Both of these are new recipes which I’ll post soon.

Four of them have chocolate in them; two do not. They all freeze well. They all are scrumptious. Enough said.

Cranberry Noels – winner of a Martha Stewart cookie contest some years ago. One of my favorite Christmas cookies.

Apricot Butter Cookies – a very “light” cookie, if there could be such a thing. Has pine nuts in them with thyme too.

Harlequin Pinwheels – a cookie I’ve been making for about 15 years. A slice and bake kind of rolled, filled cookie. Takes a bit of practice to create the roll, but worth the effort.

Chocolate Kiss Treasures – a chocolate cookie, rolled in hazelnut crumbs, and topped with a chocolate kiss or a non-pareil.

Chocolate Almond Saltine Toffee – a recent magazine article made these look SO good (and they are) – the base is saltine crackers (you never know it, though) with caramel poured over, chocolate on top of that, then almonds dotted on the top. Once cool, you break it apart in odd-shaped shards. 

Chocolate Chip White Batter Butter Cookies – very similar to a traditional chocolate chip, but with powdered sugar and white sugar. Different texture and taste. Will post this in a day or two also.

Posted in Cookies, on December 11th, 2008.

apricot-butter-cookies1

Doesn’t this coookie sound incongruous? What is thyme doing in a sweet cookie? That’s what I thought! But oh, does it ever work. I actually think these would work well to serve with a cheese course – they’re savory enough to do so. But they are just as good with a cup of coffee or tea, too.

Last year the Los Angeles Times Food Section did a write-up about refrigerator cookies – the kind you roll up in logs, chill and slice. The really, really easy kind. There were several recipes and I printed out all but one of them. Tried several, but this one I just hadn’t done. Until today.

As I write this it’s 8:00 am and I’m getting ready this morning for a marathon cookie baking day. My friend Cherrie is coming to my house and we’re going to bake and bake and bake. She is having oodles of family coming to her house for Christmas, so she needs many, many types and lots of quantity. My job was to make up the dough for this one yesterday, so we’d be ready to bake it today. I got up this morning – early – and turned on the Christmas music, turned on the furnace (even though it’s supposed to get up to 80 here today, but right now it’s in the low 50’s outside), took out 2 pounds of butter to soften, made myself a latte, baked the first tray of these and now I’m ready to go. Cherrie will arrive shortly.

apricot-butter-cookie-logsMaking up the cookie dough was really simple – these cookies aren’t all that different as far as ingredients. Although, this one called for powdered sugar, not regular sugar, pine nuts (not very traditional in cookies), and the finely chopped dried apricots. But then there’s the thyme. Now, the recipe said 1 1/2 tablespoons of chopped thyme. It didn’t say fresh or dried. I assumed dried, but I really don’t know. I chopped it up with my big chef’s knife and even rolled a couple of the dough logs in the residue on the chopping board. I really l-o-v-e the thyme in these. They add a really different depth of taste to them. These are not overly sweet (that’s probably why the thyme works). You could eliminate it, but you’d be missing something fun if you do.
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Apricot Butter Cookies

Recipe: Los Angeles Times, January, 2008
Servings: 66 (5 1/2 dozen)

1/2 cup pine nuts
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 1/4 cups powdered sugar
1 large egg
1 teaspoon vanilla
1 1/2 tablespoons dried thyme — finely minced
1 cup dried apricot — minced

1. Allow butter to warm to room temp.
2. In a stand mixer place the butter and beat until creamy and yellow-colored.
3. Pine Nuts: Warm a nonstick skillet and add pine nuts. Stir until they are golden brown. Do not burn.
4. To the butter add powdered sugar and continue beating until thoroughly combined. Then add egg and vanilla. Add flour and salt until thoroughly combined, then add minced thyme, minced apricots and pine nuts. Dough will be stiff. Beat just until thoroughly combined.
5. Divide dough in half and carefully roll into a log about 9 inches long. Flatten the ends and make them as round as possible. Chill several hours or overnight.
6. Preheat oven to 350. Unwrap logs and cut each into 1/4-inch slices. Place on silicone or parchment lined baking sheets. Bake for 12-13 minutes until lightly browned around the edges. Remove cookies to a rack to cool. Store in an airtight container or freeze.
Per Serving: 63 Calories; 3g Fat (48.4% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 10mg Sodium.

apricot-butter-cookies-and-latte
Won’t you come join Cherrie and me for a latte and some cookies? I’ll probably post pictures of all the cookies we baked. Tomorrow.

Posted in Uncategorized, on December 10th, 2008.

Did you know:
In 1856 Alabama was the first state in the United States to
declare Christmas a legal holiday.
In 1907 Oklahoma became the last U.S. state to declare Christmas
a legal holiday.
— from Merry Christmas: Inspiring Quotes,
Poems, and Stories to Celebrate the Season

Posted in Desserts, on December 9th, 2008.

rice pudding

My investment club was having a Christmas party (which includes current and former members). We asked all the former members to bring a salad and the current members brought everything else. I signed up for dessert. Someone else brought brownies and lemon bars, so I veered sideways and made rice pudding.

But, this is no ordinary rice pudding, let me assure you. Made with whole milk (no cream), a bit of butter, short-grain rice (I used arborio, the kind mostly reserved for risotto), but it also simmers with a cinnamon stick and a vanilla bean and later an egg yolk too. And lastly, plumped raisins are added. I served them in tall shot glasses with demitasse spoons stuck in each one, to make for easy eating. And not a large portion, either. You may think that, when making it, it’s not going to firm up. Once it cooled down, it was still very soupy, but the chilling did the trick. I liked that this was made with milk and not cream. I’ve had rice pudding made with cream, and it almost took away from the simplicity – the comfort part – of good, old-fashioned rice pudding.

The recipe was an ancient clipping I had from the Los Angeles Times Magazine from – yes, 1988. Rose Dosti (at the time she was a staff writer, later to become Food Editor) responded to what she called a “grapevine dispatch,” (this being, obviously, before email), so that must have meant by word of mouth (gosh, who does that anymore? just kidding!) indicating The Grill, a Beverly Hills restaurant (now it’s the The Grill on the Alley), had just stupendous rice pudding. And they still have rice pudding on the menu, 24 years since they opened. Chef John Sola originated the dish. And that’s the extent of what I know, other than if you enjoy rice pudding, there’s no question you’ll like this very much.
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The Grill Rice Pudding

Recipe: The Grill on the Alley, Beverly Hills, CA
Servings: 4

2 tablespoons butter
3 1/2 cups whole milk
1/4 cup sugar
1/2 cup short-grain rice (like arborio)
1 1-1/2 inch piece vanilla bean
1 whole cinnamon stick
2 tablespoons water
1 egg yolk
3/4 cup raisins
Ground cinnamon, for garnish

1. In a 1-gallon saucepan, place butter, milk, sugar, rice, vanilla bean and cinnamon stick. Bring to a boil (if you don’t watch it, it will boil over in nothing flat), reduce heat and simmer 8 minutes , stirring every 2-3 minutes.
2. Combine egg yolk and water. Scoop about 1/2 cup of milk from the saucepan into the egg yolk (to temper it so it won’t cook up like an egg) and stir. Add this to the saucepan and continue to simmer for 10 more minutes. (Don’t overcook it.) Remove from heat and transfer to another container. Allow to cool, then chill, stirring every 8-10 minutes for awhile so the rice doesn’t sink to the bottom.
3. Simmer raisins in water to cover (I plumped them for 3 minutes in the microwave instead). Let cool for one hour, drain, then add to the pudding. Refrigerate for 2-3 hours, or until thickened to your satisfaction. Sprinkle with cinnamon on top. Make 4 half-cup servings.
Per Serving: 420 Calories; 15g Fat (30.2% calories from fat); 10g Protein; 65g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 171mg Sodium

Posted in easy, Veggies/sides, on December 8th, 2008.

swiss chard and cranberries

A couple of days ago I was reading Coffee and Cornbread’s blog. You should go look at Sue’s photos of fresh Swiss chard – beautiful. She wrote up a post about making Swiss chard with dried cranberries as part of her Thanksgiving dinner. I’d have never – ever – thought of putting cranberries with chard. And yet, something about it intrigued me. Nothing for it except to try it out.

To say it’s delicious is giving it short shrift. We l-0-v-e-d it. I had to keep my DH out of the pan on the stove – he kept scooping spoons of it into his mouth before we sat down to dinner and I had to swiftly put them away afterwards, before he stood over the pan eating the remainder I wanted to serve for another dinner. (I will say, however, my DH really, really likes chard, or almost any greens.)

The recipe came from Rachel Ray at the Food Network. I made just a couple of changes to it – I used fewer cranberries and added a lot less chicken stock. I think this kind of briefly stewed vegetable is very forgiving, whatever you do with it. Try to have everything all ready to go when you start cooking as it takes no time at all to go from start to finish. That means washing and chopping all the chard (removing the ribs), etc. And slicing the onion, and the garlic. But make it you should. If you even remotely like greens, this one’s a real keeper. If you want the original, just click over to Rachel’s recipe. Sue at Coffee & Cornbread made a few changes to her version too. Here’s mine.
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Dark Greens (Swiss Chard) with Cranberries

Recipe: From the Food Network via Coffee & Cornbread blog
Serving: 4

1/4 cup dried cranberries
1/3 cup red wine
2 tablespoons extra virgin olive oil (you could use less)
4 slices bacon — chopped
1 medium red onion — thinly sliced
2 tablespoons chopped garlic
2 bunches Swiss chard — red type chopped, ribs discarded
Salt and freshly ground black pepper
Freshly ground nutmeg
1/3 cup chicken stock — or turkey stock

1. Soak cranberries in the red wine. (If you’re tight for time, put them in the microwave for 45 seconds to soften them.
2. Heat the oil in a very large, deep skillet over medium-high heat. Add bacon and crisp for 3-4 minutes. Add onion and cook for about 3 minutes. Add garlic and stir for about one minute. Do not allow the garlic to brown. Add the chopped red chard and wilt it for about 2-4 minutes. Season with salt, pepper and nutmeg. Stir in the cranberries and wine. Cook for one minute then add the stock and simmer it for a few minutes just to combine the flavors. Serve piping hot.
Per Serving: 136 Calories; 10g Fat (72.3% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 314mg Sodium.

Posted in Uncategorized, on December 7th, 2008.

The Christmas tree originated in Germany in the 16th century. It was common for the German people to decorate fir trees, both inside and out, with roses, apples, and colored paper.

It is believed that Martin Luther, the Protestant reformer, was the first to light a Christmas tree with candles. While coming home one dark winter’s night near Christmas, Luther was struck with the beauty of the starlight shining through the branches of a small fir tree outside his home. He duplicated the starlight by using candles attached to the branches of his indoor Christmas tree.

from Merry Christmas – Inspiring Quotes, Poems and Stories to Celebrate the Season

Posted in Desserts, easy, on December 6th, 2008.

blender mousse with lemon cream
Now then, when I tell you something is quick and easy, you believe me, right? This was in a 2007 issue of Bon Appetit. The recipe is credited to Sarah Tenaglia’s mom. Sarah is a senior editor at the magazine. If you want to throw together an absolutely delicious, chocolatety mousse in about 3 minutes flat (recipe says 10 minutes – but using a microwave to heat the water you can cut down the time to about 3), this is your recipe. It does require some chilling (about 2 hours), but you could do this early in the day – even before you went to work, for instance. It makes a fairly soft pudding-like mousse. I could not BELIEVE how quick it was. Into a blender go chocolate chips. You heat up water, espresso powder and sugar until boiling, pour over the chips. Whiz. Add 3 egg whites and whiz for a minute. Pour into bowls – something small, pretty, cute. Done. Cover and chill. Make a small amount of whipped cream to which you add some lemon juice, lemon peel and sugar. Serve. How easy is that?
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Mom’s Blender Chocolate Mousse with Lemon Cream

Recipe: Sarah Tanaglia’s (editor at Bon Appetit) mother’s recipe
Servings: 4

1 cup semisweet chocolate chips
3/4 cup water
2 tablespoons sugar
1/4 teaspoon instant espresso granules — or instant coffee
3 large egg whites
Whipped Cream:
1/3 cup whipping cream
1 teaspoon lemon juice
1/2 teaspoon lemon peel — grated
1 tablespoon sugar

1. Place chocolate chips in blender container. Bring water, sugar and espresso powder to a boil (glass measuring cup in microwave works fine) and stir to dissolve. Pour over chocolate chips. Place lid on blender and blend for 5 seconds.
2. Add egg whites and blend further for one minute. Pour into 4 small cups, cover and chill.
3. Allow to chill at least 2 hours until mousse sets up.
4. In a small bowl combine the whipping cream, sugar, juice and lemon peel and mix with hand mixer or whisk until cream forms soft peaks. Spoon over mousse and serve.
Per Serving: 319 Calories; 20g Fat (51.8% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 55mg Sodium.

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