Holiday Feasting!

We're back from spending a good part of the holiday season with family in the Maritimes. What did we do? Well, we did some cross country skiing, enjoyed each other's company, played lots of games and, of course, we ate a lot food!

Here's some of the food that we enjoyed for our Christmas dinner. The wonderful, organic turkey was done by my father-in-law. He also made the stuffing which is a recipe that came from my side of the family. My mother-in-law made the cranberry sauce. It's the best cranberry sauce I've had and I'm still trying to get her to give me the recipe! Maybe if we ask her nicely, she'll provide a guest post for us all...hint** hint**

Here's a picture of the scrumptious stuffing that I talked about earlier. The recipe will follow...

The rest of Christmas dinner involved some sweet potatoes and mashed potatoes along with some really tasty gravy. Mmmm!

And, of course, who can forget dessert?!

This wonderful yule log came from Gourmandises Avenue in Eastern Passage, Nova Scotia.

They make fantastic, professional French pastries and chocolates. They also do wedding cakes.

It was a chocolate yule log with a raspberry filling and it was absolutely delicious.

Great food, great family...that's what the holiday season is all about.

Oh, and it's not over yet...this week, we visit my family.

Now, as promised, here's the stuffing recipe:

Turkey Stuffing

INGREDIENTS

1 loaf French or Italian bread, chopped

2 cups mashed potatoes

1 package (500 grams) sausage meat (we use Maple Leaf uncooked sausage meat)

1/2 cup melted butter

1/2 cup chopped parsley

1 large onion, diced

1 teaspoon dried thyme (if using fresh thyme, use about 1 tablespoon or the leaves of 6 sprigs)

1/2 teaspoon black pepper

STEPS

• Place all ingredients into a very large bowl and mix together with hands until well blended. Insert stuffing into the neck cavity and the chest cavity of the bird. Extra stuffing may be baked in a casserole dish while the turkey is cooking.

Merry Christmas!

Alright, I know I said I was going to take a break for a few days, but I just couldn't resist this one. After this, I promise, it will be a few days until I post again.

This is my gingerbread Christmas tree. Make sure you have some time on your hands before you make this. It takes a little while to put it all together, but it's well worth the time and it's a lot of fun.

Gingerbread Cookies

INGREDIENTS

1/2 cup butter

1/2 cup sugar

1/2 cup molasses

1 egg yolk (reserve the white for icing)

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

STEPS

• In a mixer bowl or a large bowl, cream together the butter and sugar until smooth. Then stir in the molasses and egg yolk.
• In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Slowly fold it into the butter mixture in three batches. Mix until smooth. Cover with plastic wrap and chill for at least one hour.
• Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut into stars using cookie cutters. You will need different sized cookie cutters. Cut two cookies of each size. Place cookies two inches apart on an ungreased cookie sheet. Try to put similar sized cookies on the sheet so that they bake evenly.
• Bake for 8 to 10 minutes. Allow cookies to cool on the sheet for a minute or two before removing to a wire rack. Decorate when completely cool.

Royal Icing

INGREDIENTS

2 egg whites

2 cups icing sugar

1/2 teaspoon almond extract (you can substitute vanilla extract or lemon extract)

STEPS

• Whip egg whites in a clean, dry mixer bowl until foamy. Gradually add the sugar and almond extract. Beat on high until thickened. Icing is ready when it forms stiff peaks. Keep covered if not in use, otherwise it will dry out and harden.

Assembly

• In a separate bowl, add a few drops of yellow food colouring to a spoonful of icing. Use this to cover the smallest star.
• Reserve about 1/4 cup of the icing for use as snow. Keep covered.
• Add green food colouring to the rest of the icing until it has reached the desired shade of green. Cover the remaining cookies with the icing and allow it to dry and harden.
• Once the cookies have been frosted, starting with the largest star, place a dab of icing in the centre and stack the next cookie on top so that the points of the top star are over the spaces of the bottom star. Continue until all green cookies are stacked.
• Using the green icing, place 2 small dabs of icing on top of the top-most cookie to secure the yellow star on top, standing up. (See photo)
• Using the white icing, drizzle icing on the tips of each star, adding a mini M&M candy to the top of the drizzle as an ornament.
• Allow to fully dry before transporting or eating.

Christmas Baking

I love shortbread cookies and I've been looking for an easy, no-fuss recipe. Melanie, a friend of a friend, was kind enough to drop a little gem in my lap. I had a bit of time on my hands, so naturally, I ran straight to the kitchen and gave it a try. I tweaked it slightly, so here's my version.

Shortbread Cookies

INGREDIENTS

1 cup unsalted butter, softened

1 egg yolk

1 cup icing sugar

3 cups all-purpose flour

1/4 tsp salt

STEPS

• Preheat oven to 350 degrees F.
• Cream together the butter and egg yolk.

• Add the icing sugar and beat until smooth.

• Mix the flour and salt together, then add it in three batches to the buttery mixture. Mix until crumbly.
• Knead the dough with your hands until it is soft and pliable. On a lightly floured surface, roll the dough into a rectangle with about a 1/2-inch thickness.
• Cut the rectangle into strips and prick the tops of each strip with a fork. Transfer to an ungreased cookie sheet.

• Bake in preheated oven for 18 to 20 minutes or until lightly browned.

• Allow to cool on the cookie sheet for 5 to 10 minutes before transferring to a rack. 

Not Just for Christmas!

We were invited to a friend's house for some food and fun while we watch a hockey game. We were asked to bring something for dessert, so I thought long and hard about what would be a good dessert. Rum balls came to mind. They're normally a treat enjoyed during the Christmas season, but I don't see why we shouldn't have them whenever we want! This is an easy recipe to follow and is a lot of fun to make. You can even substitute any kind of nuts or alcohol that you like, or you can leave out the nuts for those with allergies. Play with the recipe and make it your own!

Rum Balls

INGREDIENTS

3 cups crushed vanilla wafers

3/4 cup icing sugar

1/4 cup cocoa powder

3 tablespoons corn syrup

1 1/2 finely chopped walnuts

1/2 cup rum

STEPS

1. Using a blender or a food processor, crush the vanilla wafers into a powder like bread crumbs. You can use vanilla wafers with the creme filling if you like your rum balls a bit sweeter, otherwise you can use plain vanilla wafers without the filling. These can be found at your local bulk food store. You can even experiment with different flavors of wafers like chocolate or strawberry.
2. Using the blender or food processor, finely chop the walnuts (or whatever nuts you choose to use). If you like a bit of crunch in your rum balls, leave the nuts a bit chunkier. If you like them smooth, then chop them until they turn to a powder.
3. In a large bowl, stir together the crushed wafers, icing sugar, cocoa powder and nuts. Then blend in the corn syrup and rum.
4. Using about 1 teaspoonful of the mixture, shape it into 1-inch balls. You can roll the balls in sweetened cocoa powder or icing sugar. I learned the hard way that coconut and sprinkles don't stick very well unless you dip the balls in more alcohol or cover them in melted sugar first.
5. Store the balls, refrigerated, in an airtight container for several days to develop the flavor. Roll again in icing sugar or cocoa powder before serving. Makes approximately 30 balls.

This is a versatile recipe and you can change the ingredients around to suit your tastes. I divided up the recipe into thirds and made two of the batches with almonds and the other with walnuts. I used rum in the walnut batch, triple sec (orange flavored liqueur) with one of the almond batches and amaretto (almond flavored liqueur) with the other. But you can use anything you like. Try it with pecans, hazelnuts, pistachios, or whatever you like. You can even make the balls a bit more exotic by using alcohol like Bailey's or Kahlua. Have fun playing with the recipe!