Happy Solstice! Solstice occurred around 7 am this morning. The days will be longer soon! This week’s ingredient is cranberries. I guarantee you I will consume at least one cranberry vodka cocktail this week, plus we will use cranberry sauce on Friday with a turkey dinner. Angela’s Kitchen is this week’s gluten free menu swap host, so click on over there and check out all the great menus floating around.
This weekend I made three different batches of brittle: pine nut, pumpkin seed, almond brittle with red chile and fleur de Sel; coconut cardamom brittle and macadamia nut, almond, coconut brittle, both of the last two also had cayenne and fleur de Sel. That heat combined with crunch and salty sweet is so delicious! It is the best brittle I have ever eaten and the first time I have made it. I made the coconut brittle for a friend who has a peanut allergy and she loved it.
Sunday: Snowpeas with pork stirfry – a hold over from last week’s menu
Monday: Latkes/potato pancakes with Weiss wurst
Tuesday: Vietnamese Chicken Pho – I still have fresh Thai basil growing in the basement greenhouse/room. Organic free range chicken raised by my brother for this pot of soup.
Heading North for the holidays at the farm:
Christmas eve – shrimp cocktails and roast beef
Christmas day tradition: cheese fondue with veggies and beef fondue with many dipping sauces with baked potatoes, cheesy parm bread and salad
Christmas day after Roasted Turkey (extended family gathering) with hot spiced wine
Saturday night: Hanging and likely eating too, at the Bluebird in Leland – traditional reunion weekend gathering spot for all those who no longer live in Leland, but are home for the holidays.
I am bringing apps for both Christmas eve and Day: mini meatballs with porcini mushroom, parm and thyme, spinach veggie dip with tortillas, shrimp, hopefully some blue cheese gougeres, and a cheese and salami platter with lots of GF crackers. Oh and pate, if it works. I have a liverfree pate in the oven right now. I used chestnut puree instead of liver hoping it will give a similar spreadable texture. Country pate with homemade fermented dill pickles and dijon. I have the whole week off to play and cook until we head North.
Happy Solstice and Merry Christmas!