Monkey Lobster

celebration

This was our first Christmas in our new home. And in our family since Christmas is all about cooking, we settled more into our new kitchen, and had our first meals in our new dining room.

As wonderful as this was, it was very bittersweet for me. The last time I shared a meal with my father was two Christmas ago, we sat crammed into the middle of my kitchen, shuffling up and down as things went in and out of the oven. My father tied a ribbon on the door and said he hoped that one day he would be able to give us a dining room for our growing family. With his passing came the wonderful gift of this beautiful home.

I am learning to embrace the sadness along with the joy. The sadness helps me to remember how dearly I loved my father, and how much of my soul he is still a part of.

Hope your holiday was full of people you love.

revealing recipies

We have been making lots of yummy things in our new kitchen, and what a pleasure it is. Every year I seem to spend way too much time looking for my recipes, so with this free moment I will archive them and know just where they are next year.

Almond Crescents

1c butter

1/2c sugar

1c raw, ground almonds

1 2/3c flour

powdered sugar with vanilla bean grated into it, in a little tin

Cream butter and sugar, add almonds and flour. Pinch off walnut side piece and shape into crescent. Bake at 325 F for 30 minutes. Once cooled coat them in powdered sugar.

These cookies are AMAZING and store well if you wait to coat them before eating. Next time I will double the recipe.

 

French Almonds

1/2c butter

1 1/4c brown sugar

1c white sugar

2 eggs

1/2 pound ground raw almonds

4 tbs honey

1tsp soda

3c flour (i often end up using just a little bit less)

Cream butter and sugar, add eggs and mix well, mix in almonds and honey and finally flour.

Pinch off walnut size piece and flatten slightly, top each cookie with an almond or candied cherry and bake at 350 F for 10-15 minutes. These will spread so give them enough room.

These are really tasty too, and get better after a few days. This recipe makes plenty of cookies.

 

Almond Brittle: 

Otherwise known as Christmas Candy. My husband grew up with a tin of this in his stocking every year, so I must cary on this tradition.

1 1/2 cups slivered almonds, toasted

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 tablespoons water

1/2 teaspoon baking soda

3 ounces chocolate (chips work great)

*sprinkle 2/3 of the nuts in a buttered 9x13 dish.

*melt butter, sugar, water and bring to boil stirring constantly.

*leave it alone over medium heat until mixture reaches 300 degrees. (I usually pull it off at 275 because of the brown colour.) Mix in soda and pour into pan over nuts.

*let cool a minute or two and them sprinkle chocolate chips and let them melt. spread chocolate evenly with a fork to give a design and sprinkle with the rest of the nuts.

*once cool break into pieces.

The other cookies are gingerbread cookies frosted with icing sugar, meringue powder and water. They taste O.K. but are really fun to make and look so festive. 

The peppermint bark can be found here.

The containers are just re-used nut, oatmeal, coffee and tea containers wrapped in paper. Next year I will squirrel away all containers that comes through my home. Feel free to save any you have. I think they add such charm to home made treat gifts.

There is so much more cooking for this here new kitchen. Can't wait to share it with you.

make this

Last year I made a few different kinds bark, but this one was something special. My very good friend Alya was surprised that I made it and even more surprised that I liked it. I know that peppermint bark is the kind of thing that you buy in a tin from the drug store this time of year, but if you use the right ingredients and fill the middle with a peppermint tinted ganache, it becomes something special. If you come by my house I'll give you a taste.

Recipe found here.

goose is getting fat

Christmas is now 9 days away and at this point I have made peace with not having a hand-made Christmas. Actually its been kind of (or even really) fun shopping, and I have been putting the pain brush down more and more lately to make room for some Christmas treats. It's nice not having all that pressure to complete big projects with a December 25th deadline, and the house has been the biggest project I've ever taken on. I am not generally easily overwhelmed but this past six months has been CRAZY,in a good kind of way (most of the time).

Just so you know I'm not trying to hide my new house. I'm just waiting for it to be complete for the big reveal. It's just killing my poor mother who lives on the other side of the world, but I'd like to wait for the finishing touches, like light fixtures, switch plates, little bits of trim and paint.

I hope that you are enjoying this time of year as much as I am.

Christmas re-wind

So here are some of the Christmas gifts I am only now getting around to sharing.  I just realized that I have a recycled wool theme going. 

Elsa's quilt is a combination of sweaters and wool coats (cashmere coats that is). I ended up felting them, cutting them up and then felting them again. The backing is the inside of sweatshirt material from the fabric store and is so soft and cozy. The matching doll inspiration came from  this book, and "stuffie" is more loved than anything I've ever made her before.

Cyrus' hat (cashmere of course) came from this pattern, of which I've made overalls, pants, a lined jacket, and am currently working of a simple cashmere sweater, all from recycled wool sweaters.  

christmas joy

A lot of making, baking, eating, caroling, opening and celebrating around here.

mother christmas

Merry Christmas.

bark, bark, bark, brittle.

Peppermint Bark: I never would have thought to have made it, or even reached for it. Turns out it is my second favorite thing on the desert platter (second to my mother-in-laws dark fruit cake, no really). It's all about the quality ingredients and the minty layer of dark chocolate ganache in the middle.  Recipe is found here.

Peanut Butter Swirl: Thought this would be popular with children and it looks so pretty too.  This one is inspired by martha.  Very simple and so many variations.

Cherry Almond Bark: I have been eating a lot of dried cherries and almonds this winter.  Mainly in my oatmeal but I imagined them tasty wrapped in chocolate too.  I soak the cherries overnight in elderberry brandy and almond extract, then folded them into the melted chocolate, along with toasted slivered almonds before spreading it out onto parchment paper, and then topped them with sliced toasted almonds.

Almond Brittle: Otherwise known as Christmas Candy. My husband grew up with a tin of this in his stocking every year, so I must cary on this tradition.

1 1/2 cups slivered almonds, toasted

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 tablespoons water

1/2 teaspoon baking soda

3 ounces chocolate (chips work great)

*sprinkle 2/3 of the nuts in a buttered 9x13 dish.

*melt butter, sugar, water and bring to boil stirring constantly.

*leave it alone over medium heat until mixture reaches 300 degrees. (I usually pull it off at 275 because of the brown colour.) Mix in soda and pour into pan over nuts.

*let cool a minute or two and them sprinkle chocolate chips and let them melt. spread chocolate evenly with a fork to give a design and sprinkle with the rest of the nuts.

*once cool break into pieces.

 

deck the halls

christmas joy

Elsa and I spent a few hours together in the "workshop" last night.  She made these lovely little packages to hold secret little gifts I made for her cousins.

 And I am totally in love with these napkins I found.  It was one of those moments where I yelled out something loud in public when I saw them (yes I know nothing new for me but usually I have company,but this time I was alone and embarrassed). Anyways if you love them as much I as do, I am happy to stick a piece in an envelope and mail some joy to you.............