Friday, December 08, 2006

Holiday Cooking Continued...

Happy Holidays to you all! It is cold in our part of Tennessee, but the kitchen is warm and starting to smell an awful lot like Christmas!

Sooooo to share:

(CHRISTMAS SALAD for the Green Lovers.)

Whatever winter greens you choices, Turnip greens, mustard, kale, loose leaf lettuce's, radish tops and beet tops.
Wash and spin dry, set aside for about 10 min to dry really well.
Add sliced raw turnips, radish, beets and about a cup of sliced, well drained peaches.
Toss and serve with salted sunflower seeds sprinkled over the top.

Needs no dressing, but if you insist mix a small amount of Honey Mustard with a small amount of the peach syrup and spoon on individual plates.


8 raw sugar cubes or 1/4 tsp stevia powder
4 whole cloves
peel of one orange/white membrane removed
peel of one lemon/```````````````````````
2 cups brandy
4 cups hot brewed coffee

In a chafing dish combine sugar, cloves, orange and lemon peel, and brandy.
Heat til very warm. Spoon some of the brandy into a ladel and set aflame. Lower the ladel into the dish.
Slowly pour in the coffee. Stir gently and serve.

Makes 8 cups. Recipe is easily doubled.


This is an old British recipe in the finest of traditions.

1 pound unsalted butter
2 cups sugar
8 eggs, seperated, whites beaten stiffly
1/2 cup thin shredded orange marmalade
1 tbsp brandy
1/4 tsp salt
4 cups cake flour

Pre-heat oven to 300*

In a mixing bowl, cream together butter and sugar until light and fluffy.
One at a time beat in egg yolks until well blended.
Beat in marmalade, brandy, and salt.
Gradually add and beat in flour.
Fold in egg whites.
Pour batter into 3 buttered and floured 8-inch loaf pans and bake until golden and springy to the touch. (About 1 hour and 15 minutes.)

Makes 3 cakes

Can be served plain or with your favorite topping.


These are lovely on a Christmas Brunch table:

10/12 fresh eggs
3 tbsp light soy sauce
3 tbsp rice wine
1 star anise
1 tbsp light brown sugar
1 cinnamon stick
3 slices fresh ginger, smashed with the flat side of a cleaver
3 tbsp black tea leaves

Cover eggs in cold water and boil for 10 minutes.
Drain, lightly cool eggs under cold running water.

Lightly crack the eggs but do not peel. Set aside.

Put remaining ingredients into a large pan, filled with 4 cups of water.
Bring to a boil and reduce heat and simmer 20 minutes. Add eggs and simmer for about 45 minutes.
Turn off heat and let eggs sit in the mixture until cool enough to handle.
Peel and cut into wedges or put into a pretty bowl and serve whole along with the rest of your food fare.


Serves 4/6 and easily doubled.

one dozen fresh eggs, beaten with a generous amount of our own Cajun seasoning.
(very softly scrambled and set aside.)

one large loaf fresh French bread-cut in half, length ways-scoop about half the soft bread out of the loaf and set aside.

one sweet onion, chopped very fine
one cup mushrooms, chopped very fine
one large tomato, chopped very fine

Saute the onion, mushroom, and tomato until just soft, season with a sprinkling of our cajun seasoning.

Drizzle the bread loaf with olive oil and sprinkle with our cajun seasoning.
fill loaf with the scrambled eggs, and layer with the vegetable mix.

Chop the remaining soft bread, drizzle with olive oil and a few pats of real butter.

Wrap in baking foil and place in a pre-heated 400* oven for 10 minutes or until good and hot, fold the foil back and put oven on broil until light and golden on the top.

Remove and cut into desired sizes, cross-ways.

Serve with golden fried potatoes and buttered grits.

Hot tea, coffee, tomato juice and your juice choice.
Happy Holidays!
Bea Kunz/Sage Hill Farms

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