Christmas 2014

Christmas arrived and left, for me, not soon enough!  I do enjoy Christmas, at least that's what I kept repeating over and over again, until I believed it.  I guess I just got a late start on things, then the rush and panic set in, as my soul wanted to board an airplane for nowhere in particular, just away!   I enjoy the magic, the lights, decorations, baking and reflecting on the true meaning of Christmas.  The presents, shopping for, wrapping them and receiving them is the problem, for me.

In recent years our family and friends did, indeed, get away to the beaches of the Mexican riviera.  I was able to experience a more serene, relaxing, peaceful Christmas.  There is no comparison....  As I swam in the ocean or laid around by the pool, I couldn't help chuckling about how chaotic it probably was back home.  Most years we'd go into town and purchase a small trinket to give to each other.  Nothing over the top or expensive...the vacation was the gift...a special time with family and friends, your "chosen family".

This year we stayed close to home, had family over for our seafood feast on Christmas Eve.  Be careful what you wish for.  My wish was to have a white Christmas, but it could have waited a few hours.  The wind blew in, with mostly cold temperatures and a bit of rain and snowflakes, just enough to screw up the roads with a nice sheet of ice where we live, making driving difficult for some invited guests.  We enjoyed our time with whomever was willing and able to make the drive.  To those who couldn't make it, you were missed!

Christmas day we went to grandma and grandpa's home for a prime rib roast feast!  Delicious.  Did I mention we also had left over tiramisu to bring along?  How does that happen?  We opened gifts and enjoyed each other's company.

We don't know what next year will bring, but I'll start wishing and praying now for another special Christmas.   Enjoy some of the pictures....and Happy New Year!

Butter lettuce with crisp apple, gorgonzola, glazed walnuts drizzled with orange vinaigrette.

Seafood pasta sauce...lobster, crab, shrimp and scallops

Beautiful family opening their gifts

Dark Chocolate Biscotti with White Chocolate Chips

Every year I try to add a unique cookie recipe to my Christmas cookie baking.  If they turn out as planned I keep them in the line up for the following year.    Frangipane tartletts were last year's creations and they aren't going anywhere.  They are definite "keepers" or "eaters".  As I paged through a small Italian cookie cookbook, I found a few I might experiment with this year.  But, since I had all the ingredients for these biscotti, I figured why not get busy honing my biscotti making skills.  You never know when I might need to make more and more of them for different events!

Dark Chocolate Biscotti with White Chocolate Chips

Preheat oven to 375 degrees.

1/4 pound butter, softened

3/4 cup sugar

2 tbsp amaretto (or any coffee liqueur)

2 eggs

2 cups flour

1/2 cup extra dark cocoa

1 1/2 tsp baking powder

1/2 white chocolate chips

Using an electric mixer (or kitchen aid stand up mixer) beat butter, sugar and liqueur.  Add the eggs and blend well.

Gradually add the flour, cocoa and baking powder on low speed.  Add the chocolate chips, mix well and divide into two "loaves" 10-12 inches long and about 2-3 inches wide.  Place onto a parchment covered cookie sheet pan.  Bake for 20-25 minutes.

I don't like a hard biscotti so this is where it all ends.  To twice bake them, let them cool a bit, slice into 1/2 inch pieces and place them back onto the cookie sheet on their sides.  Bake for an additional 12 minutes, or so.  Keep in an airtight container.

If you don't choose the twice bake version, you will get a biscotti that is crispy on the outside but chewy in the middle.    The recipe makes about 40-50.

Faux Pumpkin Cheesecake

I don't know what it is about pumpkin.  Do we naturally crave this orange veggie because of some vitamin our bodies are lacking with the absence of the sun's warm rays?  Not sure, but, once again, I find myself making an assortment of pumpkin dishes from gnocchi to soup and beyond.  While this pie is never meant to replace a true, made by grandma pumpkin pie, it's for those of us who want to cut back on sugar and calories once in a while.

Don't let the word "tofu" scare you away.  You'll hardly notice and your belly will thank you.

Faux Pumpkin Cheesecake

1/4 cup oat bran

2 cups canned pumpkin

1 pkg firm tofu

1 cup egg whites

1/2 cup maple syrup

1/4 cup almond (or regular) flour

1 Tbsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp ground cloves

pinch of allspice

Preheat oven to 325 degrees.  For the "crust" I sprayed an 8 x 8 glass pan with butter spray, then sprinkled the oat bran evenly over that.

Mix all the remaining ingredients in your food processor until well blended.  Pour cheesecake mixture into a glass pan.  It will be rather thick, so smooth to the edges.  Set the cake pan into a larger pan and pour hot water to within 2 inches of the top of the cake pan.  Bake for about 45 minutes.  Cool and refrigerate a few hours before serving.   Yummy!  Even better the next day.