Posted in Christmas, Family, Food, Holidays, Home, Seasons, Winter

An Example of Life Going On

Tiny Christmas Tree
Tiny Christmas Tree

It’s not the greatest picture in the world, but this and one other small tree have brightened our living room for about two weeks. It’s been a consolation as well as a joy to see. I love Christmas!

I’ve finished the last of my Christmas baking – a glazed lemon tea bread – and have wrapped it for travel tomorrow. It’ll join other baked goods: peanut butter chocolate-chip cookies, coconut almond meringues and a loaf of “Skabana” bread, which is made with peanut butter and bananas. My sister is baking up a storm of her own. It’ll be a tasty Christmas!

Tea Time
Tea Time (Photo credit: Maia C)
Posted in Uncategorized

The Colors of Fall

New England is a colorful place in the fall, even in the kitchen. I made up a batch of green tomato mincemeat, an absolutely fabulous meat-free mincemeat recipe that's sweet, tart and rich all at the same time. The recipe calls for dried cherries, so there's a wonderful aftertaste of these as well. It's everything you'd expect in a mincemeat and is second-to-none, particularly if you make the pie with a home made crust.

Green Tomato Mincemeat

Ingredients 

  • 3 lbs green tomatoes, coarsely chopped
  • 1 1/2 lbs tart apples, coarsely chopped, with skin
  • 3 1/3 cups packed light brown sugar
  • 10 oz currants
  • 6 oz dried tart cherries
  • 1 cup cider vinegar
  • 1/2 cup chopped, crystallized ginger
  • 2 oranges, cut into slices, seeded
  • 2 cinnamon sticks
  • 1 tsp ground mace
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 2 juniper berries, cracked (optional)

Directions 

  1. Place the tomatoes in a large stockpot and cover with water. Bring to a boil and blanch for 4 – 5 minutes. Drain.
  2. Add all the remaining ingredients. Mix well and bring to a boil over medium heat. Reduce the heat and simmer for 1 1/2 hours, stirring occasionally.
  3. Let the mincemeat cool. Remove the orange slices and cinnamon sticks and transfer to a covered container. Store in refrigerator for up to one week, or freeze for several months.
  4. Recipe from "Great Good Food: Luscious Lower-Fat Cooking," by Julee Rosso

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Posted in Uncategorized

The Colors of Fall

New England is a colorful place in the fall, even in the kitchen. I made up a batch of green tomato mincemeat, an absolutely fabulous meat-free mincemeat recipe that's sweet, tart and rich all at the same time. The recipe calls for dried cherries, so there's a wonderful aftertaste of these as well. It's everything you'd expect in a mincemeat and is second-to-none, particularly if you make the pie with a home made crust.

Green Tomato Mincemeat

Ingredients 

  • 3 lbs green tomatoes, coarsely chopped
  • 1 1/2 lbs tart apples, coarsely chopped, with skin
  • 3 1/3 cups packed light brown sugar
  • 10 oz currants
  • 6 oz dried tart cherries
  • 1 cup cider vinegar
  • 1/2 cup chopped, crystallized ginger
  • 2 oranges, cut into slices, seeded
  • 2 cinnamon sticks
  • 1 tsp ground mace
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 2 juniper berries, cracked (optional)

Directions 

  1. Place the tomatoes in a large stockpot and cover with water. Bring to a boil and blanch for 4 – 5 minutes. Drain.
  2. Add all the remaining ingredients. Mix well and bring to a boil over medium heat. Reduce the heat and simmer for 1 1/2 hours, stirring occasionally.
  3. Let the mincemeat cool. Remove the orange slices and cinnamon sticks and transfer to a covered container. Store in refrigerator for up to one week, or freeze for several months.
  4. Recipe from "Great Good Food: Luscious Lower-Fat Cooking," by Julee Rosso

Read and post comments | Send to a friend