Winter time...lets get the big pots out....

I know you guys are wondering what is going on no food blogs Dee, you okay...lol. Actually I have been busy with the kids and trying to get business things in order and really could not think of a good topic to talk about. I realize it is better to write when I am feeling it than to force any random topic. A good friend of mine said talk about what you are passionate about not just any old thing just to have something on your blog....thanks my friend.

Now back to the blog, it has been rather cold out and the weather is all over the place. It is time that you are wanting those comfort foods that warm you from the inside out and make you remember things about your childhood that were amazing.  I remember wintertime when my sisters and I were kids, my mom use to make some of the most delicious soups and stews. It is just something about her cooking it with love that made it taste like it was worth a million bucks. I also remember the very few times in my childhood when it was cold enough to snow my mother would do everything she could to ensure we were warm. She would bundle us up extra before we left the house. She would have all the gas stoves on and so the house was amazingly toasty and warm when we got home. What I loved the most was she would take the iron and iron our sheets before we got in bed. Now that felt so good and you stayed nice and warm just long enough for you to fall asleep. Our childhood was far from perfect by most standards, but it was perfect enough for us. We had fun. We played, loved, and laughed hard. It was the foundation of what made us the women we are today. For that I thank you Momma. I love you Terressa Holcomb. You are one of the most amazing women I have ever known and I am thankful to God that you are my mother.

I am going to post a recipe today for one of my favorite winter time meals, chicken and dumplings. I love chicken and dumplings. My kids are not as big of fans of the dumplings but they are kind enough to not complain and eat it when I make it...lol.  I appreciate the fact they are willing to try anything I cook. They will thank me later...lol. Take a minute and check out this recipe and let me know how you like it. Feel free to comment or make suggestions. As always in parting I say, "Let's Eat"!

Chicken and Dumplings:

Ingredients
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf

Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves

1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

Directions

In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.  Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.

Dumplings:
Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.

Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

I don't know about you but, I eat with my eyes!

The old saying is true, before we ever take a bite (or sometimes even a whiff) of anything we look at it. The idea of presentation is the subject here and it is everything! When you dine in any restaurant or diner and order any food - it is always presented to the eater in the best possible way! An egg sandwich on a roll may be cut in half with the inside of the sandwich facing outwards on both sides, why? The burger and fries are served with tomato, lettuce, pickle, and coleslaw. Why? Does the server care that you eat your veggies or is it for presentation?

At home we can do this too. Although we are not driving for a big "tip" from son or daughter, the effect can be the same. We eat with our eyes first!! A simple sandwich takes on a whole new dimension when piled high with lettuce, or with a few added carrot chips, potato chips, or salad on the same dish. Make your food as well as it can possibly be, but present it with this added flair and see the difference this makes!!

Plating and food presentation play a huge role in how we experience food. When a plate of food is put in front of me the first thing I always do is look at it. At this point I’m already calculating if I’m going to enjoy the dish. Just by looking at the plate I can predict if I’m going to have a scrumptious eating adventure or a blah eating experience. Next I take a big whiff, and then that first exciting bite. Now granted sometimes I’m wrong and the gray mush on my plate actually tastes yummy or the beautifully decorated plate of food is too salty or lacks exciting flavors but more often than not that first look is spot on! A well designed plate leads to a delicious meal!

So if plating and presentation is so crucial in our experience with food, you’re probably wondering what types of things you could do to make your plates look delicious? When you cook you can experiment with tastes, flavours, textures, color you can practically play around with all the ingredients in a recipe until you create a signature dish. When cooking there are no rules, you create the rules. But there are some guidelines to follow to ensure you create something memorable and here is what I use in my kitchen.

Tips to making your plates look great: 

• Use different textures: Texture of a food will determine how enjoyable the meal is……. or not. Have you ever eaten ice cream and instead of being smooth and creamy it turned out grainy ,that was your mouth feeling the texture of that brand of ice cream which is created by ice crystals.Or if you take porridge and it turns out lumpy,or meat that turns out chewy after cooking that all texture. Use a variety of different visual textures. Pair foods with smoother textures (sauces, glazes, etc.) with foods that have coarser textures (mashed potatoes, pasta, etc.).

•  Nutritional balance: My number one rule is balance,you need to create balance ,nutritional balance of the meals you are preparing. Ensure your meals are nutritionally balanced,they cover all the food groups.And in case you have forgotten,there needs to be some carbohydrates,some proteins and lots of vegetables and a slice of fruit. This will ensure you are giving your body what it needs. To get an idea of how your portions should be like, refer to my post on portion control here. 

• Use shapes & proportions appropriately: The “main” food component should be the largest piece of food on the plate, the accompanying side dishes and garnish should complement, not overwhelm the main course. 

• Flavor: Of course you need to provide interesting flavours with your meals,do not make them bland. Mother nature has been generous enough to provide us with herbs ,spices and a variety of other foods that mixed and matched will make all your meals memorable. Find flavors that go well together and create memorable meals. Tease the taste buds of the people you are preparing the meal for,take them to heaven and back! 

• Use Color: Plated food should have balanced, contrasting colors. So spice up that Mac and cheese with a little paprika on top or parsley on the side.  Any meal should appeal to the eyes first,no one likes a plain-looking plate. Let us imagine for a moment you had a plate in front of you that was all one color,not appetizing is it? Create color by including more vegetables on your plate,especially the red,orange,yellow ,green varieties.All great for you in every imaginable way. Don't you think its amazing that all the good foods (fruits and vegetables)all come in bright sunshiny colors,reason is so that you can eat more of them. Make food so colorful the minute people lay their eyes on it ,they want to grab their forks, spoons, knives and just dig in. 

• Arrangement: Plated foods should have a natural “focal point”—the spot that first draws your attention when you look at the dish. Though how a meal is plated may not be something you worry about too much,you do not want a meal that is thrown all together haphazardly. Where the rice beans and vegetables all look like a jumbled mess.You want to be able to pick out the components of a meal without feeling like you are going through a haystack. 

I hope this helps you guys some. Feel free to make comments or suggestions. As always in parting I say" Let's Eat!"

Happy New Year....what's cooking?

Okay so I loved the holidays. But I have more than had my fill of the collard greens and yams and turkey and dressing and all that says Holiday Food.  Thank goodness we get to start all over in a new year.  I have been busy with family and friends over the last few days thus no blog, plus truth be told, I was being lazy...ha ha.

If you guys are anything like me you enjoyed your holiday meals and completely over did it so now you want something different and less rich and heavy. Well the holidays for Highly Flavored meant desserts desserts desserts. I made more cakes, cookies and chewies than I could shake a stick at but it was great for business so I am hardly complaining.  What I did find was I can finally put pound cake on my list of cakes mastered. I have had the most difficult time getting the recipe right for something as basic as a pound cake. I do not know if I was over working the batter or something but I was not able to make one that could rival my great Aunt Lizzie or any of the people in my family who bake.  I made my very first banana pound cake last night and it was AWESOME! For a family who are not big fans of bananas I do believe this cake was just moved up into the ranks of our top ten desserts. I am looking forward to finding new recipes and expanding my recipe archives.

I ran across a dessert recipe today that I know I am going to try first of all because I have a friend who loves pineapple and coconut and I am sure they would be very excited about being a taste tester. Who doesn't like like free dessert. Second I am looking to find recipes for desserts that are not as heavy and and will be great for the spring and summer months which are not too far around the corner. Are there any recipes across the board you guys would like to see or have me share with you as we start this new year? Please feel free to post your requests or inbox me on Facebook. I am going to post the recipe for the pineapple bars and I will let you guys know how well they came out or maybe the person taste testing will post a thought on how they tasted. As always in parting I say" Let's Eat!"

Pineapple Coconut Bars

1 cup (4.5 oz) all-purpose flour
6 tablespoons granulated sugar
1/4 teaspoon baking powder
pinch of salt
6 tablespoons unsalted butter, cold

Filling:
1 large egg plus 1 egg yolk
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 teaspoon vanilla extract
1 1/2 tablespoons flour
1/4 teaspoon baking powder
pinch of salt
1/2 of a large (20 oz) can of crushed pineapple, drained, save the juice
2/3 cup flaked coconut

Icing:
1/2 tablespoons melted butter
1/2 cup plus 2 tablespoons powdered sugar
1 tablespoon pineapple juice (from above)

Preheat oven to 350F. Line an 8 inch square metal pan with non-stick foil or spray with flour-added cooking spray.
In the food processor, combine the flour, sugar, baking powder and salt. Pulse to mix, then add butter and pulse until mixture is coarse. Empty into your lined pan and press tightly to make a crust. Bake for about 13 minutes or until edges start to brown. Let cool completely before making filling.

Filling: Mix together the egg. egg yolk, both sugars and the vanilla. Stir together the flour, baking powder and salt, then stir them into the batter. Add the pineapple and coconut. Pour over the cooled crust and bake for about 25 minutes. Let cool completely.

Icing: Mix together all the ingredients, using as much pineapple juice as needed to make a smooth icing. Drizzle icing over the top of the cooled bars.

Chill bars, then lift from pan and cut into 16 squares. Serve chilled or at room temperature.

Makes 16

Holiday blah

Although my blog is about food and the joys of indulging in it, I would not be a good citizen if I did not discuss other things. I have had the occasional battle of the holiday blahs and I am sure I am not alone.
This is for some the happiest time of the year and for others...not so much. How are you guys feeling? I am sharing an article I read earlier this month. Hopefully it will help someone. Just know you are not alone. Feel free to comment or share your ideas of how to shake the holiday blues. Remember we are bigger than the circumstances. I wish you guys nothing but joy but understand if it is not always that way!

There are many festive signs that the holidays are upon us. Christmas carols on the radio, department store Santas, holiday window displays, ads for the latest gift ideas. While many of us welcome the pageantry, others feel a powerful loneliness that undercuts any possible feelings of comfort and joy.  We all know people who say they "dread" the holidays.  The holiday blues refers to specific feelings and symptoms that can mimic depression such as:

• Depressed mood
• Decreased interest in life activities normally enjoyed such as social gatherings, shopping, cooking, hobbies
• Feeling overwhelmed
• Irritability
• Fatigue, feeling drained physically and emotionally
• Sleep or appetite disturbances
• Anxiety, feeling nervous, edgy or "keyed up"
• Excessive guilt

What causes the holiday blues?

• Burning the candle at both ends
• Putting pressure on ourselves to have everything done today, and done perfectly
• Not following our normal eating and sleeping routines
• Using more alcohol
• Getting together with family can be difficult when discord or unresolved issues exist
• Unpleasant memories or experiences from prior holidays
• Financial pressures and expectations of buying gifts

What are some solutions?

• Keep a regular sleep schedule as much as possible
• Try to maintain a healthy balanced diet amidst the cookies, eggnog and other goodies
• Limit alcohol intake (it may make you fall asleep easier, but disrupts the quality of sleep overall)
• Take medications as prescribed
• Make sure to schedule alone time to feed your mind, spirit, and body
• Maintain your exercise routine
• Don't strive for perfection, rather do the best you can and ask for help from others
• Limit time at gatherings if needed

According to a 2006 survey conducted by the research firm Greenberg Quinlan Rosner for the American Psychological Association, one in four Americans report experiencing loneliness during the holiday season. Perhaps you're among them. If so, you might dread the feeling and wonder what you can do to avoid it.

Reasons for Holiday Loneliness
Why, during Thanksgiving, Christmas, Hanukkah and New Year's, can a person feel lonely? After all, they are times of social gatherings, shared rituals and reminiscences. And if a person is lonely at other times, why do holidays seem to make the feeling even worse?

"Loneliness is or seems more intense during the holidays because of all the media coverage that describes holidays as a time for gatherings, friends and family," says Elaine Rodino, Ph.D., a psychologist in private practice in State College, Pennsylvania. She asserts that this Norman Rockwell-like characterization of the holidays can seem unreal to people whose families don't fit the traditional-nuclear-family mold due to circumstances within or beyond their control. Deaths, divorce, misunderstandings, financial problems, geographical separation -- these and other factors can affect a person's sense of isolation during the holidays.

Holidays also have a way of bringing up the past, causing us to compare current holidays to previous ones. According to Susan Anderson, LCSW, a psychotherapist and author of "The Journey from Abandonment to Healing" and "Taming Your Outer Child," "The sights, smells and sounds of holidays hearken back to childhood when you were nestled in your family and create a painful contrast to your current aloneness."

Of course, that's if your past holidays were happy ones. But what if your memories of those times are sad or even traumatic? In that case, you might still feel lonely if your emotional wounds haven't been addressed and healed.

Loneliness and Depression 
Is feeling lonely on holidays the same as being depressed? "The pain of loneliness mimics severe depression," says Anderson. "Loneliness can include the sadness, self-loathing and lack of motivation that typify severe depression. But loneliness is temporary and circumstantial in that it can instantly lift when companionship becomes available."

Rodino agrees: "When a person feels lonely, it is based on the actuality of being alone or feeling different than those around [him or her]. This, for example, may be a person alone in a new city for a new job. There is a reality to the loneliness. If the person is feeling down and lonely, yet they have easy access to family and friends, this sounds more like depression."

Crucial to coping with holiday loneliness is being aware of any unrealistic expectations you may have about what to do and how to feel. "Sometimes a moderate amount of good times may be seen as 'not enough' compared to the expectations," says Rodino. Anderson offers a similar view: "The media hype and your own conception of holidays raise your expectation for joy and togetherness, setting you up for heightened sorrow about being alone. You 'should' on yourself for not having the life you 'expected' to have."

Both Rodino and Anderson point out that holiday loneliness can trigger feelings of abandonment, unworthiness and self-doubt, and raises the question "What's wrong with me?"

Taking Charge of Your Feelings
Rather than dread the isolation and loneliness you feel during the holidays, there are things you can do to minimize those feelings and experience greater emotional balance and personal fulfillment. Anderson and Rodino offer these suggestions:
-Recognize your loneliness instead of denying it. Your feelings are real and worth exploring. If you feel you can't share with family or friends what you're going through, consider talking with a therapist.
-Anticipate your loneliness and plan for it. Reconnect with people with whom you've lost touch. Create your own social event and invite people to it.
-Celebrate the holidays in a different way. If being at home or attending a family event is a source of discomfort, take a trip. If giving gifts or making holiday preparations stress or depress you, pare down those tasks or share them with others.
-Take care of yourself. Do what you can to reduce your stress and connect with things and activities that you enjoy. Get plenty of rest, eat delicious and healthy foods, go to a museum or movie, get amassage, take a bubble bath -- do whatever feels safe and brings you comfort.
-Limit your alcohol intake. Alcohol is a depressant, not a stimulant, and as such it can magnify your feelings of sadness.
-Reach out and help someone else. Volunteering is a powerful antidote to loneliness because it boosts one's feelings of self-worth and usefulness. Embracing the holiday spirit by giving of your time and efforts to those less fortunate might increase your connection to others and give you greater perspective and inner peace.

As the pageantry of this festive season unfolds, no matter what you decide to do, know that you can control the script of your celebrations -- and that holiday loneliness need not play a role at all.

Want to Know More?
You can learn more about Dr. Elaine Rodino at www.drelainerodino.com and about Susan Anderson at www.abandonment.net.

Article source Youbeauty.com

How are you holding up?

It has been a couple days since Christmas. I have been overloaded with some of the best dishes you can imagine. I have to give Maggie Williams a shout out for making the best red rice I have ever eaten. She wins the prize hands down every time I taste it.  So how is everyone fairing after such heavy dishes being bestowed upon them? I am hanging in there. It has been to my advantage that I have been feeling under the weather the last few days because I really could not eat the way I wanted to with my sinuses acting up as they have been. Thank goodness for small favors!

The gifts have been given, and festive wrappings have joined dining leftovers for this week's trash pickup. As you seek to find new places for new things, you'll enjoy the rest of the holiday season in the company of friends and family from afar. Rounds of holiday get-togethers continue in the days ahead, peaking with a Saturday-night New Year's Eve, which many will spend at home with friends. So now you need to scare up a hostess gift or a dish to share. It's a common dilemma in this holiday season, when budgets are pinched and gatherings have become more casual and even impromptu.

You don't want to show up empty-handed, even if it's just a last-minute, thrown-together party in your neighbor's living room. A bottle of wine or a bowl of mixed nuts is often the easiest fix. But with very little time and the simplest of ingredients, you can put together something about which your friends will rave. Bringing a dish to share for a dinner will take some of the pressure off the host or hostess.  Sweets are something everyone loves, and if you choose wisely you'll have something nice and portable on party night.

I am posting a recipe for cinnamon turtle brittle. Give it a try. Simple, easy and delicious. As always I say let's eat!

CINNAMON TURTLE BRITTLE

1 cup water

4 cups granulated sugar

1⁄4 teaspoon salt

1⁄2 teaspoon cream of tartar

2 cups light corn syrup

4 teaspoons cinnamon

1⁄4 cup butter

4 cups roasted pecan pieces

1 teaspoon baking soda

1 cup chocolate chips

Spray and wipe with oil a heavy duty cookie sheet with half-inch sides. Sprinkle chocolate chips evenly over pan. In a large pan, combine water, sugar, salt, cream of tartar and corn syrup and bring to a boil. Using a candy thermometer, boil to 350 degrees. (Or drop a spoonful into a cup of very cold water. It will separate into hard threads when it's ready.) Remove from heat and whisk in cinnamon, butter, pecans and baking soda. Pour over chocolate chips.

Let cool at least 2 hours. Break into pieces and package in cellophane bags or cookie tins. If using bags, tie with a ribbon or fold over and tape or staple on a decorative paper header.

Holiday traditions

The great thing about the holiday season -- besides the gifts! -- is having the chance to spend valuable time with our loved ones, show our appreciation for one another and overall, give thanks.

Traditions are important in every family, regardless of religion or how you choose to observe the holiday season. They provide meaningful and cherished lifelong memories and more so, an opportunity to spend quality time together. Family traditions can be as simple as you make them; they can be a Christmas Eve family game night by the fire, preparing a holiday meal as a family, saying grace or even a Sunday spent together helping others at the neighborhood food bank or soup kitchen.

The holiday season is steeped in traditions. From locale to locale, state to state, and nation to nation, each has specific meals and foods that are served at holiday time. With Thanksgiving the first event of the holiday season, we go on to Hanukkah, the Festival of Lights, Christmas, and Kwanzaa. New Years Day rounds out the holiday season. Making the perfect meal for these holidays can be as simple or extravagant as you wish to make them. Let’s discuss the perfect holiday meals, and ways to enjoy them to the fullest.

The Special American Traditional Holidays

Let’s look at each of these holidays, and see what a typical holiday meal would be comprised of:

• Hanukkah, the Jewish Festival of Lights, comes at different times each year because it falls on the 25th of Kislev on the Hebrew calendar. This translates to November-December on the Gregorian calendar. Focus on this Jewish holiday is on the lighting of the menorah. It is done during this holiday in commemoration of the re-dedication of the Temple after destruction by the Greeks. During these 8 days, after the menorah is lit, participants will feast on chicken or brisket. Latkes – potato pancakes – are a specialty during this celebration. They are traditionally served with applesauce. 
• At Christmas, participants celebrate the birth of Christ. During this holiday time, many fine meals are served. For hundreds of years, goose has been the choice for the holiday meal. Although more a tradition in England, people in the United States still serve goose. Roast turkey, duck and pheasant are also served. The Smithfield ham, a special ham from Virginia, is also popular. Such things as cheese logs, Chex mix and eggnog round out this holiday season. 
• Kwanzaa was established in 1966 in the midst of the Black Freedom Movement. Kwanzaa is a cultural holiday. It is practiced by Africans of all religious faiths, and was created by Dr. Maulana Karenga, professor of Africana Studies at California State University. The premise of Kwanzaa is to preserve, revitalize and promote African American culture. It is celebrated for seven days, from December 26th to January 1st. Meals served during Kwanzaa are typically of African origin. These include African vegetarian stew, Akara, a fritter made from black eyed peas, fried okra, Duro Wat, a spicy Ethiopian chicken stew, Tsebhe Sga, an Ethiopian beef stew, and Mafe, a peanut butter stew that is made throughout West Africa. 

No mention of holiday meals is complete without mention of the 12-dish Christmas meal that is a big tradition in the European nations of Poland, Ukraine and Lithuania. The 12 dishes represent the 12 apostles and 12 months of the year. Because of the fast taking place, no meat, eggs or milk are allowed during the supper. Typical foods are fish, mushrooms and various grains. Herring, carp or pike are eaten, fixed various ways depending on locale.

Among the many things that form our foundation and hold us together as a family and as a society are the traditions which we hold dear. Whether happy, somber or pious, traditions help to anchor us in our daily lives and establish us as members of a unique segment of the general populace. Christmas traditions, in particular, help to identify our system of beliefs and values, as well as our heritage - right down to what we eat for dinner on that most sacred of days. While some annual holiday meals simply reflect a celebratory attitude, still others mirror a deeper understanding and appreciation of the true spirit of the season. Let's have a look at the traditional foods which people around the globe use to grace their tables as they gather to enjoy their holiday feast.

ARGENTINA

There are two traditional Christmas dinners that are enjoyed by the people of Argentina. Some of the natives typically prepare Ninos Envuettas - three inch squares of steak, filled with meat, spices, hard-boiled eggs and onions, which are rolled before cooking. Others celebrate by preparing roast peacock, garnished with some of its own vibrant feathers. These entrees are then surrounded by a variety of regional side dishes.

BRAZIL

In Brazil, the Christmas meal is quite a feast, offering large quantities of food, such as a wide variety of dishes which include fresh vegetables (including Couve a Mineira - kale, highly seasoned with garlic) and luscious fruits. Accompanying these are bowls of zesty, colorful rice and platters filled with ham and Ceia de Natal - Brazilian Christmas turkey.

CZECH REPUBLIC

Carp is the main course for Christmas dinner in the Czech Republic. To introduce the meal, fish soup is served, as well as a variety of salads. As a complement to the fish, sides which include potatoes, eggs and luscious vegetable dishes are served, and the meal is topped off with Christmas cake, heavily peppered with raisins and almonds. Rather than enjoying their feast on Christmas day, folks in the Czech Republic share their traditional holiday meal on Christmas Eve.

DENMARK

The Danish prepare a feast of succulent goose, filled with prunes and apples and draped with a luscious lingonberry sauce. This is served with roasted brown potatoes and colorful red cabbage. Preceding the entrée is rice pudding, containing a single whole almond - the lucky recipient of the almond wins a special treat at the end of the meal, often consisting of a marzipan. Like the Czechs, the folks in Denmark enjoy their holiday feast on Christmas Eve.

EGYPT

Those who celebrate Christmas in Egypt share their holiday meal well after midnight on Christmas Eve. Traditional fare consists of soup, boiled meat and rice, and is topped off by Kahk - biscuits which are sweet to the taste and decorated with a cross. The eating of Kahk, too, encompasses a separate tradition which reflects the eating of similar biscuits by the Moslems on Eid el Fitr.

GERMANY

Folks in Germany celebrate the holiday with a huge feast which begins with roast goose and breads that are laden with raisins, dried fruit, nuts and citron (known as Christstollen). Also on the table are deliciously spicy bars (Lebkuchen), Dresden Stollen (another form of fruited bread) and marzipan. Prior to this, a separate dinner takes place on Christmas Eve which includes roast pig, macaroni and white sausage.

ICELAND

As in Denmark, the people of Iceland include a tasty rice pudding with their Christmas meal, filled with raisins and a single almond. The main course consists of smoked mutton and leaf-bread (Laufabraud) - a slim, deep-fried wheat bread that's decorated with elaborate patterning. In lieu of the smoked mutton, some families feast on Rock Ptarmigan - a small winter grouse found in Iceland - which has a wonderfully gamy taste and can be fairly difficult to acquire.

ITALY

Italians celebrate the holiday with two wonderful feasts - one on Christmas Eve, the other on Christmas Day. The meal on December 24th brings a variety of seafood dishes, lentils, pasta, numerous salads and - quite often - Capitone (roast eel). Christmas Day brings the second feast, consisting of platters of regionalized Italian appetizers (salami, olives, spiced meats, etc.) and soup. For the main course, there are typically several varieties of pasta, including lasagna and tortellini, among an assortment of other shapes; and numerous meat and vegetable dishes, as well as salad. The three traditional desserts that are present at most holiday feasts are panforte (gingerbread), torrone (nougat candy) and panettone (fruitcake).

PERU

Peruvians celebrate the Christmas holiday with a feast of roast turkey, tamales and numerous types of salad. The traditional dessert is fruitcake, as in some other countries. Up until this point, folks celebrate quite heartily from the beginning of the season, and enjoy food from a plentiful number of vendors selling regional favorites through the marketplaces. The Peruvian feast isn't given the same emphasis as the Christmas meal is in other areas of the world.

POLAND

The Wigilia - traditional Polish Christmas dinner - begins with the breaking of a thin wafer (the Oplatek) by the head of the house, and is followed by a variety of dishes that are inherent to the region, as well as the more basic staples that can be found in most areas of Poland. These items include beet soup, sauerkraut and dumplings, noodles with poppy seeds, a variety of fish recipes and prune dumplings. Desserts are also abundant, and include strudel, fruit compote and a type of porridge made of grains, raisins, honey and nuts (known as Kutya).

SWEDEN

While the feasting begins on December 13th, along with the festivities, it reaches a crescendo on Christmas Eve, with a huge Christmas smorgasbord. The holiday fare consists of jellied pigs' feet, Lutfisk (cod in cream sauce), ham and porridge. Included in the yuletide celebration is the traditional Doppa I Grytan (meaning, "dipping in the kettle"), in which those who are gathered dip small hunks of dark bread in the juices of meats, such as pork, corned beef and sausage.

ZIMBABWE

Large feasts are enjoyed for the Christmas meal in Zimbabwe, and are typically prepared by a number of the women in a particular part of the community - or those who are members of a specific church. Traditional fare may include roast ox, bread with jam and porridge that's made with cornmeal. An alternative to the roast ox is goat, although some families partake of both types of meat during the holiday meal. Beverages traditionally include cups of sugared tea.

While the methods of celebration differ from country to country during the holidays, most employ a tradition which includes gathering with friends and relatives to break bread. In the spirit of the season, they enjoy a sumptuous Christmas feast containing foods that have their traditions firmly rooted within generations of family members.

Regardless of where you live, each holiday has its own traditional meals. Because we live in such a fast paced society, with both parents often working outside the home, it is often next to impossible to spend days in the kitchen preparing a holiday meal. Planning ahead is essential, and using food items that are quick and easy is the name of the game. Here, we provide information on making the holiday meal not only enjoyable, but easy on the cook and host/hostess. A meal does not have to be elaborate to be elegant. I will share a recipe for standing rib roast as an idea of elegant but not elaborate dish for your holiday meal.

Standing rib roast, not to be confused with prime rib, is often a traditional meal on Christmas night. It is not served often due to expense, but makes a perfect holiday meal. A standing rib roast consists of the 6th through 12th rib of the cut. Always ask your butcher for the short end of the loin when preparing standing rib roast. Allow for 2 portions per rib. A four rib roast is adequate for eight people. Here’s how to make an excellent standing rib roast.

A well-marbled standing rib roast with four ribs

Ingredients
sea salt
cracked black pepper
garlic powder
whole garlic cloves
meat thermometer
aluminum foil


1. Season the roast with sea salt, pepper and garlic powder. Allow to sit over night to allow the spices to permeate the meat. Keep refrigerated, then allow the meat to sit at room temperature one hour before cooking.

2. Make slits in the roast and insert slices of garlic. Dry roast in a 300-325 degree oven until desired doneness is reached. Temperatures on a meat thermometer should read: 130°F - very rare, 140°F - medium rare, 160°F - medium well done, 170°F - very well done. Remove the roast from the oven a few minutes before reaching the desired temperature. Let stand at room temperature for 2o minutes, then carve in thin slices.

3. Typically, this roast is served with the pan drippings – “Au Jus” – the juice of the meat.

A holiday meal can be easy and elegant. Take time to plan your next holiday feast, and make it as easy on yourself as possible. I hope you take the time to try this recipe if at all possible. As always in parting I say, “Let’s Eat”!

Source: http://www.theholidayspot.com/christmas/worldxmas/

Family time finger foods...what are you eating?

One of the things I really love about the holiday season is the break my kids have from school. We spend a lot of time hanging out and enjoying family time. My family is one that can appreciate good food no matter what the occasion.  The holiday season is no exception. In fact holiday finger foods tend to be the far more exciting. We spend the evening eating some awesome finger foods and playing games. The games on deck are jenga, spades, gin rummy, pictionary, dominoes and the list goes on. I have learned if you want to have a long night of play, I have to keep the food options light and minimal..otherwise it is a man down situation.

Finger foods are perfect when you're hosting a casual holiday get together, attending a potluck or when you just wish to spread some holiday cheer among your family, friends and co-workers. They are easy for people to handle when they just want a nibble and usually won't even require you lug along plates or silverware for everyone. Food should look as good as it tastes if you want it to be festive for the occasion. Versatile recipes make preparation easier and the spread more enticing. I am listing several that work for my family and hopefully it will inspire you to give a few of the suggestions a try. As always I say " Let's Eat"!

Chicken Bites

Chicken offers a safe bet for finger food. Pep up everyday favorites for holiday food. Popcorn chicken and wings, for example, cook quickly and are just the right size for finger foods. Chicken breast baked, cut into pieces and served with toothpicks for people to skewer them, is another way of serving chicken. Grilled or deep-fried wings are another good option. Chicken wings can also be baked. To create more flavor, add sauces, such as hoisin, barbecue or sweet and sour sauce, before baking.

Dips

Serve store-bought or homemade dips with toasted breads or crackers. Place the dips on serving platters or in bowls. A platter with a small serving knife works well and keeps people from dipping into the same area. A platter is a good idea if you have guests that tend to bite and dip, which is unappetizing to others. An excellent idea for a Christmas Eve finger food dip is a tray of crumbled gourmet cheese such as goat cheese. Top the cheese with olives, garlic, capers or anything that sounds like a good taste combination. Drizzle olive oil across it all and serve next to a basket of fresh bread cut into pieces and toasted. Place a small card next to each dish listing the name and ingredients.

Vegetables

Holiday food does not mean you have to load up on high calorie foods if you would prefer not to. The most basic vegetable finger food is the vegetable tray. Just cut vegetables in bite size pieces and serve raw. Raw vegetables are the easiest option and tend to go quickly.

Cooking vegetables creates a whole new set of tasty bite-sized food. Consider putting chopped cooked vegetables inside crescent rolls before baking. Then cut the rolls to create pin-wheeled veggie bites.

Roast garlic cloves until soft. Add sun dried tomato bits and mix, smashing the roasted garlic as you go. Hollow out cherry tomatoes and fill with the mixture.

If you would like to serve a soup, create a crème style soup from your choice of vegetables and a favorite recipe. Don't break out the bowls though; serve your soup as a finger food by serving it in shot glasses.
 

Deviled Eggs

Eggs are a great choice because most people eat them, they are inexpensive, easy to prepare and can make quite a cheerful display. The white cup with the yellow filling is nice and bright, but try dressing it up even further for the holidays. Sprinkle half with chopped fresh green herbs over them to finish them off and the other half by sprinkling something red over it, such as finely diced red peppers, paprika or pimentos. Lay them out on a bed of leafy greens placed on a silver tray for an attractive presentation.

Finger Sandwiches

Finger sandwiches are always a hit, and you can make a variety of types without much trouble. Some people might prefer sandwiches consisting of cheeses, lunch meats or chicken salad, while others might appreciate vegetarian options such as spicy black bean hummus, cucumber or flavored cream cheese with strawberry jam. Use different breads, such as white, rye, pumpernickel and wheat, for a lovely array. Instead of cutting your finger sandwiches into boring squares or triangles, make them festive by using holiday cookie cutters to cut out sandwich shapes into stars, bells or holly leaves. Toast them or grill them before serving to add warmth and texture.


Stuffed Cherry Tomatoes

They make the perfect bite-sized vehicle for a savory stuffing, since sweet cherry tomatoes go with so many different flavors. The fact that they are bright and red for a great Christmas presentation is a huge bonus. Think of things you might normally serve sliced or wedged tomatoes with, and come up with a variation of them to stuff the tomatoes. Try stuffing them with crumbled bacon and diced lettuce for a mini BLT; with mozzarella cheese and pizza spices; with chopped lunch meats mixed with a ranch dressing; or with tuna and diced onions. The only thing to remember when stuffing cherry tomatoes is to slice a very thin slice off of the bottom of the tomato with a sharp knife so it will sit upon a sturdy base and not roll around on your tray.

Desserts

Finger foods are not just for appetizers or potlucks. Bite-sized desserts served as finger foods make it easier for your guests to enjoy a variety of sweets. Instead of baking your cheesecake, cake batter or fruit tarts in a large pan, make them in smaller portions in mini-muffin tins. Cut your brownies into bite-sized pieces instead of large squares. Opt for smaller cookie cutters when making your sugar cookies. Pipe puddings into miniature chocolate mold cups so they can be popped right into the mouth.