New Year’s Eve – 2012

I have tried, for the past several hours, to come up with something earth shattering to say and I don’t have anything. I can tell you what is important to me without making any resolutions for the upcoming year.

Health – everyone says “good Health” in the New Year. What does that mean? In our house it means living to the best we can in our own situations. Good meant in that respect? I’ll take it, with heartfelt thanks.

Wealth – money? size of the house you reside in? fancy car? Here, in our home, it means we have each other and our love that grows on a consistent wave and never, ever taking the other for granted; it means having the best home for our dreams and plans that we could have after all these years;  it means we have five children from two families that have blended together on a fairly decent level and four “perfect” grandchildren (at least in our eyes); it means our extended families are all well and fit.

It means, in our life,  we give to others as much as we can be it food for the Food Bank, clothing for the Shelters or a smile and helping hand whenever and wherever it would help someone else.

Resolutons to be made – none. I, on a pesonal level, will continue on with a fitness program that was started about 10 weeks ago and one from which I took a brief ‘leave of absence’ over the holidays. I will endeavour not to ever say or do anything that would intentionally hurt or embarrass another person.

It means that, although I have been a bit negligent, will continue to keep my faith strong within my heart and life and shine on others as my diligent attempts to try to share take place.

Never to have pity parties on my behalf or anyone else in my life. Courage is standing tall, facing whatever comes your way and coping to the best of your being. On this, I know a lot. I could write a book I think.

So, in the most sincere way from my heart to yours may 2013 bring you all you strive for, to be and plan for. God Bless!

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Shortbread – Another One…..

Okay, okay, this year I made:

whipped shortbread, lemon shortbread, pecan shortbread, cheese shortbread, nut and fruit shortbread and lo and behold….here’s one more.

Which hip was in need? HA!

  • 1/2 cup unsalted butter
  • 1/2 cup salted butter (both softened)
  • 2 tsp. pure vanilla extract
  • 3/4 cup icing sugar
  • 1  1/2 tsp. lime zest (fresh)
  • 2  cups flour
  • 1/4 cup- get ready….cornmeal*
  • 2 tsp. cornmeal
  • pinch of coarse salt

Beat the butter and sugar together for about 5 minutes, until really light and fluffy. Add the zest and vanilla and, again, beat until smooth. Scrape the bowl often so it is all mixed together.

Reduce the speed of the mixer to low and slowly add the flour, 2 tbsp. cornmeal and salt. Mix together until well combined.

Roll into logs  (about 1  1/2 inch around), wrap in plastic and refrigerate for about an hour.

Remove from the refrigerator, roll in the 1/4 cup of cornmeal and slice into 1/4 inch thick circles, place on a parchment lined cookie sheet and bake  in a 300 degree oven for about 30 minutes. Cool on a rack and store, covered up to a week. Do not refrigerate.

* yellow cornmeal

Enjoy. When you make all these shortbread recipes next year, you will have a hard time picking your very most favourite. Is it the cheese? – of course. Is it the lemon? Yup!  How about the pecan? Absolutely…..on and on. You can’t do it.

 

 

 

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On No! It’s Over

Well, it is. Six weeks of planning, baking, preparing, wrapping, sending off to family all their gifts, writing the usual Christmas letter and mailing them out (did I miss anyone?  Must go back AGAIN and check).

Table setting planned and laid out, pick up one beautiful daughter at the airport and ready to partay……(not spelled incorrectly)….

Firstly, go back a week,  it snows the night we were to go carolling and had to wait another night…okay! Then it snows so much here our company cannot come over. Food planned and laid out….food wrapped and put away.

Now, one kid gets here and we go have a wonderful luncheon spread at Hester Creek’s Terrafina Restaurant.  Come home and Oops! one kid is sick. We still went with the Shrimp Pad Thai and escargot. That was the end of eating for my daughter for three (3) days.

Christmas morning……s – l – o – w start….guess why? Then later on in the day, we have the B- I- G  turkey dinner with all the trimmings we can muster.  Down to the Gathering Room to watch a movie and to bed….

Boxing Day…hopefully all is well….not!  This bug is not fun. But it shows to one and all what Christmas is all about. Family together, laughter, sharing, comforting the sick….I had to say that….and not wanting to change a minute of the time together.

We will hope tomorrow is even better…plans are for a pedicure, going to see Les Miserable, having lunch and really having fun. ‘Cuz the next day, visit is over for another space of time, but the love in this house is amazing. I am even sending a “care package” of baking for one of Kelly’s bestest friends and her family.

I mean, when you bake for 9 give away trays (see picture on site), several get togethers with family and friends and not much is eaten….give away so someone else’s waist band is stretched and ours will still go to the gym and be good.

See you next time with another reason we do all this.

Is there an eggnog somewhere? Anyone?

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Lacy Cheese Garnish

One way to “up the ante” on your entertaining, is to make these lacy cheese ‘pillows of air” crackers.

For each guest you may have, line a cookie sheet with parchment paper. Place small handfuls (1 for each guest) of grated Asiago cheese on it and make little circles with your fingers.

In a 350 degree oven, bake until lightly golden, about 7-8 minutes, being careful not to burn.

Transfer to paper towels, then completely cool on a rack. You can either place one of each plate or let your guests help themselves. Either way, you are the big winner……hostess who “took five” more.

WOW!

 

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Lemon Blueberry Bars

This is a really easy dessert bar to make for  company arriving later in the day. It take about 4 hours to set up so be prepared.

  • 1  1/2 cups graham cracker crumbs
  • 6 tbsp. melted butter
  • pinch of cinnamon
  • 2 tbsp.  dark brown sugar
  • 1  8 ounce package of Philadelphia cream cheese, softened
  • 1/2 cup icing sugar
  • 1 package instant lemon pudding
  • 2 tsp. grated lemon zest
  • 1 cup whole milk
  • 2 pints of fresh blueberries, washed and stems removed

You will need an 8 inch square baking pan. Line the pan with parchment paper. Use enough that will require you to fold the corners and bring the paper up the sides as well.

Combine the crumbs, butter, cinnamon and sugar together and press in the lined pan. Refrigerate while making the filling.

Cream the cream cheese and icing sugar together until smooth. Add the lemon zest and beat for about 2-3 minutes.

Layer the blueberries on top of the crumb base and GENTLY pour the cheese mixture over top.  Drop a few blueberries on top as a garnish. Refrigerate for about 4 hours.  When ready to plate, lift out by using the edges of the parchment paper, then pull back the paper.

If you want to up the level, add a dollop of whipped cream and top with a sprinkle of fresh lemon zest.

Anyone for tea?

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Carrot/Pecan Cake With Cream Cheese Frosting

Everyone has their favourite recipe and this just might be a new one to try the next time you have too many carrots in the refrigerator.

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup Crisco oil
  • 3 large eggs
  • 1  1/3 cup flour
  • 1  1/2 tsp. baking soda
  • 1  1/2 tsp. baking powder
  • 1  1/2 tsp. ground cinnamon
  • 1/4 cup chopped candied ginger
  • pinch of salt
  • 1/2 tsp. pure vanilla
  • 2 cups grated carrots
  • 1/2 cup chopped pecans

In a large mixing bowl, beat the sugars and oil. When blended, add the eggs, one at a time, beating well after each addition.

Sift together the flour, baking soda, baking powder, cinnamon and salt. Stir this into the egg mixture.  Add the vanilla and stir to blend. Add the grated carrots, candied ginger and pecans and stir well.

Spread into a greased 9 inch square pan. Bake for about 35-40 minutes in a 350 degree oven. Check with a toothpick in the center of the cake  to ensure it is done. Cool on a rack.

Cream Cheese Frosting 

  • 4 ounces of Philadelphia Cream Cheese, softened
  • 1/4 cup butter, room temperature
  • 1 tsp. pure vanilla
  • 2 cups icing sugar

Beat the cream cheese, butter and vanilla until completely smooth. Slowly add the icing sugar and keep beating until completely smooth.

Frost the cake and keep in the refrigerator.

This is a moist, flavourful and wonderful version of a family favourite. The icing is as good as the cake. Try it, you’ll see.

 

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Holiday Ice Cream Cake With Pistachios And Cranberries

Okay, I know you can go out and order an ice cream cake but, I can assure you, you won’t get one that tastes this good, has no additives added,  is made with only the best  ingredients, costs so little and makes you the “Queen” of the damn I can do this challenge…..to yourself. Ready?

This is in case you need an alternative to the normal pumpkin pie OR you need two desserts…..yikes!!

 

  • 1  1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 1  1/2 cups fresh cranberries
  • 1/2 cup white corn syrup
  • 1/3 cup berry sugar
  • 1/3 cup water
  • 6 cups of Chapman’s or Tillamook Vanilla ice cream (‘cuz they are the best)
  • 3/4 cup chopped pistachios, toasted

In a small bowl, mix the cookie crumbs and butter together and pat into the bottom of an 8 inch springform pan. Freeze for one hour.

In a saucepan put the cranberries, corn syrup, sugar and water and simmer for about 10 minutes, until softened. Transfer to your blender and CAREFULLY puree until smooth. Pour into a bowl and refrigerate for about 30 minutes or until cold.

With your ice cream scoop, scoop one half of the ice cream onto the cookie crumb base of the springform pan. Spoon all but 1/4 cup of the cranberries over the ice cream;  save 2 tbsp. of the chopped pistachios and set aside. Sprinkle the remaining pistachios over the cranberries. Freeze this mixture for about 30 – 45 minutes.

Put the remaining three cups of ice cream in the refrigerator to soften up. Spread the ice cream over the nuts. drizzle with the remaining cranberry puree. With the tip of your paring knife, run swirls through the puree and ice cream to make pretty swirls on top. Sprinkle with the remaining pistachios. Cover this with plastic wrap and freeze for at least 7-8 hours.

When ready to serve, place in the refrigerator for about 30 minutes to soften up. If not using for Christmas, save and use it for your New Years Celebrations.

“Damn I did this” is ringing a bell in your heart, isn’t it? You bet it is. Take a well deserved bow.

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Hazelnut Cream Cake

This is a superb “show off” dessert for company. You must make it the day before for the cake and flavours to set and reach their peak.

It is made with a cake mix so it cuts the time in half.

 

  • 1- 2 layer lemon cake mix
  • 1 tsp. grated lemon zest
  • 1/3 cup Nutella spread
  • 1/3 cup fresh, whole ricotta cheese
  • 1/3 cup raspberry jam (seedless)
  • 1 1/2 cups whipping cream
  • 2 tbsp. icing sugar
  • toasted hazelnuts, crushed

Preheat oven to 350 degrees. Grease and flour three (3) round cake pans and set aside while you put the ingredients together.

Prepare the cake mix using water, oil and eggs as directed on the package. Stir in the lemon peel.

Divide the batter into three pans. If you only have two pans, cover the remaining batter with plastic wrap and place in the refrigerator.  Bake about 15 minutes or  until a toothpick inserted in the middle comes out clean. (Honest)!

Remove the cakes from the pans and cool completely on racks.

For the filling, stir together the Nutella and the drained ricotta cheese. Place one layer of the cake on a platter and spread one half of the jam on the top. Then on the bottom of the second cake, spread one half of the Nutella spread. and put together. On the top of the second layer, spread with the remaining jam and on the bottom of the third layer, spread the remaining utella spread and put together.

Whip the cream and icing sugar together until stiff peaks form. Cover the sides and top of the cake. Sprinkle the crushed hazelnuts over the top. Cover and set in the refrigerator to chill for 24 hours.

Need I say “Yummy?” You can say “damn I can do this”.

 

 

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Christmas Carolling In The Neighbourhood

A few weeks ago, our good neighbor wanted to get together and sing Carols in the neighborhood, as in days long ago. We agreed and the plan was set in motion.

Due to the fact we had a blizzard happening here on Saturday night, it was called off and we went Sunday night. It was snowing gentle, big, white fluffy flakes and it made it even more “Christmas-like”.

There were eleven of us, complete with song sheets, and off we trod. We tried many houses on the way, but we know they were expecting us the night before and many were not home. Undeterred, we carried on.

Don and  I left the group to come home and make sure all was ready for the Hot Chocolate with whipped cream, marshmallows, chocolate shavings and cookies. In case you weren’t  into cookies, we also had out homemade Nuts and Bolts.

We are so glad we made the “Gathering Room” instead of a rumpus room and last night proved just why we did this. Christmas music playing softly in the background, laughter, warmth and new friends made gives us yet another memory to keep in our hearts about where we now live.

It was agreed, among claims of “next year”,  and ” next year we must do this again”. This is how traditions begin and carry on. Yes, we will do it again. It was fun and brought back memories of long ago times, when life was so much simpler.

 

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damnigottareadthis.com

After two years of putting up recipes, table settings, Breakfast fare, dinner menus, entertaining tips and hints and also putting up reviews of  Hotels we stayed in and Restaurants we ate at, I have divided the two.

Hotels and Restaurants should be separate and it is important for me to write what we experienced and tasted so that you, when travelling through, in or live in some of these places, might want to try but are unsure what “inside” will be.

We have, and will continue to write about places we have travelled to, tried, tasted and either loved or places where we think you might not want to visit. Cleanliness, staff attitudes, comfort, menu offerings are just as important as not having to sit in torn seats possibly mended with duct tape, paint chipped off the backs of booths, floors not cleaned, walls looking old and unloved, tables chipped and not looked after.

We never inform these places what I do, but will always leave a business card behind and offer them to comment if they wish to. I do this because I do not want special services or attention the average patron would not get. This is not being sneaky.

I try very hard not to be a “just because” reviewer but one you continue to read because you like what I say, will make a point to visit or, on the other hand, will refrain from attending.

It is up to you and from today on, the reviews will not be on this site, but here in their new home. Damn, I gotta read this!

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Pecan Sauce

When you have a kitchen crammed with family, excitement building for the upcoming festivities, this is a nice way to top those homemade pancakes or waffles.

  • 1/2 cup butter
  • 2 cups dark brown sugar
  • 1/2 cup whipping cream (naturally!!)
  • 1 tb sp. fresh lemon juice
  • 1/4 + cup of chopped pecans
  • 1 tsp. pure vanilla

 

Melt the butter in a double boiler or heavy bottom pot. Blend the sugar into the butter.   Whisk in the cream until well blended. Stir in the lemon juice.

Cook for about 45 minutes over simmering water, stirring occasionally.

Serve hot. This makes about 2 cups. Increase ingredients as needed for your crowd.  You’re gonna love this one.

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Puerto Rican Flan

 

This makes a nice light dessert (is there really such a thing?)

  • 3/4  cup shredded coconut
  • 1/3 cup plus 1/2 cup sugar
  • 2 large eggs, room temperature
  • 4 large egg yolks, also at room temperature
  • pinch of salt
  • 2 tsp. white rum
  • 1/2 tsp. pure vanilla extract
  • 2  1/4 cups canned coconut milk, scalded

Heat oven to 450 degrees. In a nonstick frypan toast the shredded coconut until golden in colour. This takes about 4 minutes. Set aside.

Reduce the temperataure to 300 degrees.

Prepare 4 custard cups with buttering the sides.  In a small saucepan, bring 1/3 cup sugar and 1/3 cup water to a boil. Cook over medium heat WITHOUT stirring until colour is dark brown. This will take about 10 minutes.  Immediately pour 1 tbsp. of the caramel into each dish, coating  the bottom. Set aside.

In a large bowl, whisk together the eggs, egg yolks, remaining 1/2 cup sugar, salt,  rum and vanilla.  Slowly whisk in the scalded milk. Strain the mixture into each of the dishes. Put the dishes in a deep sided pan and fill with boiling water about halfway up the sides of the dishes.

Bake about 50 minutes in the oven. Remove from the water bath and cool thoroughly. To unmold, run a knife around the edges and turn out on plates. Garnish with whipping cream and sprinkle with the toasted coconut and serve to 4 adoring guests.

Yum!

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