Celebrating 2012 With A New Book

St. Nicholas Day

Tuesday December 6^th is St. Nicholas Day, named for the benevolent saint of children and fishermen. A much-loved holiday in Europe, I “adopted” this tradition into my own celebration of the Christmas season because it celebrates the ideals of simplicity, goodness, and sharing. Translation: it’s a day set aside to do something nice for friends, neighbors, and someone who needs a bit of cheer.

This year, I’m making Holiday Molasses Spice Cupcakes, generously adorned with fluffy cream cheese frosting and decorative garnishes – some homemade like the Santa faces I piped with frosting, and Royal Icing poinsettias, holly leaves, and Santa bears I received from ExpressCreations (www.express-creations.com). After the frosting was dry, I tucked my gifts-from-the-kitchen into festive boxes that are as special as the sweet treat within.

For me, the packaging is an important part of any gift – hopefully evoking what I like to call the “how cute!” reaction. This year, with the help of adorable holiday packaging from Wilton (www.wilton.com), my cupcakes will be delivered in “gingerbread house” boxes tied with red ribbon; colorful holiday “cottages” perfect for a single cupcake; winter wonderland cookie boxes decorated with friendly snowmen and reindeer sledding down hills that comfortably hold four cupcakes, and “yummy” snowman treat boxes decorated with images of gumdrops and peppermint candies. Who could resist….

Happy Thanksgiving

It’s snowing outside, a turkey is defrosting in the refrigerator, and the mantle and tops of book cases and the china cabinet are decorated with autumn leaf garlands, pumpkins and tiny white lights that glow softly on this overcast day. One of my favorite family holidays is just days away and I’m excited.

At PBS Food, you’ll discover my Ten Essential Thanksgiving Planning Tips, and since tradition is such an important aspect of the Thanksgiving holiday, I’ve shared some of our traditions in an article titled Celebrate Thanksgiving Family Traditions. And please don’t miss my Thanksgiving recipes and slide show in the section Discover New Thanksgiving Recipe Ideas – cranberry relish in orange baskets, Southern Brussels sprouts with brown butter and pecans, pumpkin pie with autumn leaf border, and many more family favorites.

Squirrels, Pinecones and Autumn's Harvest

My husband, Randy and I have been watching an industrious squirrel race back and forth past our breakfast room bay window every morning and evening for the past month. Much smaller than the variety we’re accustomed to in Texas, this little mountain guy lives in the forest behind Swan’s Nest, but has a special affinity for the large pine cones that grow on a tall spruce tree in our front yard.

Like clockwork, he begins his trek around 8 o’clock every morning, runs at full speed past the windows along the driveway, stops briefly at a pine tree to make sure the coast is clear, and then darts under the spruce tree about 20 yards away, where he briefly disappears from sight. A few moments later the squirrel reappears, clutching a pine cone tightly in his mouth, and retraces his path at full speed. The pine cone, held lengthwise, is almost as long as the squirrel. Past the windows, between the mums, over the far end of a newly created garden bed, through the large rock garden onto the back driveway, over the huge boulders that line the driveway, and a mad dash through the meadow until he reaches the relative safety of the forest. Only to repeat the process over and over again. Does our little squirrel know something we don’t? Is he preparing for another extra-cold, extra snowy winter?

Taking a cue from nature, our front entry and home interior now proclaim to all who enter that autumn has arrived.  Copper-hued mums line the newly-landscaped garden along the front driveway. A luxurious autumn wreath hangs on the door. An arrangement of yellow chrysanthemums, bales of straw, pumpkins, and a basket of pinecones brighten the area next to our front door. The fireplace mantel, tops of the china cabinet and bookcases, and bookshelves in my kitchen are accented with autumn leaves, pumpkins, and gourds. And, a deep red woven throw drapes in soft folds over an arm of the sofa, ready to offer warmth and comfort on chilly evenings.

A Little Summer Dinner Party

My mother-in-law, Pat is visiting us in Colorado for a few days – a blessed relief for her from the scorching Texas heat. During her last visit, Randy and I hosted a large dinner party on the lawn in his mother’s honor, so it goes without saying that a dinner party is on the "to do" list for this summer’s visit.

This evening's dinner party will be an intimate affair for nine - hopefully seated on our large veranda if Mother Nature cooperates. I’ve focused pretty heavily on locally-produced ingredients, from the Colorado beef and bison steaks, to Olathe corn-on-the-cob, Rocky Ford cantaloupe for the fruit salad, and bell peppers, tomatoes, and fresh greens in various salads. It’s a make-ahead menu except for the grilled steaks, which means I can visit with our guests when they arrive instead of running around the kitchen, and Randy can “bond” with the guys around the grill.

As I write, the filling for lemon meringue pie is cooling in the saucepan before I pour it into my pie shell and pile it high with meringue. There’s nothing local about the pie, except that I made it in my Swan’s Nest kitchen, but its cool, refreshing flavor and silky texture will be the ideal finale to tonight’s late-summer gathering. I enjoy nothing more than seeing smiles on my guests’ faces when they tuck into a memorable dessert, and this pie is a sure winner. I’m happy to share my recipe with you for your own summer gatherings. Enjoy!

-Christy

Place flours, sugar, and salt in the bowl of a food processor, pulse several times to mix. Add cold butter and pulse until butter is pea-size. Add ice water and pulse until the pastry forms a ball, adding a bit more ice water if the pastry feels dry. Remove the pastry, wrap it in plastic wrap, and chill at least 30 minutes.

Preheat the oven to 425 degrees. Roll out the pastry on a floured pastry cloth or counter. Transfer the pastry to a 10-inch pie plate, flute the edges, and prick the bottom and sides of the crust with a fork. Bake 10 to 12 minutes until the pastry is golden browned. Remove it from the oven and cool completely.

In a large saucepan, stir together the sugar, gelatin, cornstarch, and salt. Whisk in egg yolks, water, lemon juice, and zest. Cook the mixture over medium heat, stirring constantly, until it thickens and just comes to a boil. Remove the saucepan from the heat and set it aside 20 minutes to cool, stirring every 5 minutes. Pour the filling into the cooled pie shell.

In a large mixing bowl, whip egg whites and cream of tartar until the whites are foamy. Gradually add sugar, beating until the meringue is glossy and forms stiff peaks. With an offset spatula or knife, spread meringue over the lemon filling, sealing well at the edges of the pastry. Bake in a 400 degree oven 5 minutes until the meringue is pale brown. Cool 40 minutes, then chill at least 4 hours or until ready to serve.

Yield: 8 to 10 servings