With Chinese New Year just around the corner, it was time for a family outing to the local T & T Supermarket for authentic Asian ingredients and an infusion of new ideas for the Gypsy Kitchen.

Decked out in it's new year finery, with colorful lanterns hanging overhead, T & T Supermarket was a special treat for the (almost) three year old in our life who's first words as we walked through the doors were "OH WOW!"

Bright good luck charms, gigantic lion heads and the lucky colour red, filled the space with life and excitement.

The global Asian community celebrates the beginning of the Lunar New Year on January 23, 2012 welcoming the Year of  The Black Water Dragon.   In the Chinese zodiac the Dragon is the ultimate auspicious symbol signifying success and happiness.  Dragon holds good luck, magic and power and this Dragon has a hankering for Dim Sum.

A lion greeted us at the door... OH WOW!

Born (under the auspicious Dragon) many moons ago in Vancouver, I grew up enjoying the benefits of North America's second largest Chinese community; it's festivals and traditions.  I vividly recall the many trips spent wandering in and out of the tiny store fronts of Vancouver's Chinatown, with stores so full of merchandise it hung from from the ceiling.

There were shiny fabrics, colourful charms and most of all, food I'd never seen before, I'm sure my first words were "OH WOW".

Since then my travels have taken me to Thailand and Japan, but my taste buds have taken me further; Singapore, Korea, Vietnam, Cambodia.  We're so lucky to live in a world where we can enjoy the interesting flavour combinations that other cultures bring to cuisine.

Nothing I love more than a day of Asian shopping, it's a great way to break out of a food rut and expand the senses.     It's like travel without the expense, all you need is willingness and a sense of adventure.

Some of my favorite isles are lined with every sauce you've ever heard of and hundreds you haven't.

I'm no stranger to T & T Supermarket, having shopped them in Vancouver, Calgary, Toronto and now Ottawa.  They have 20 stores across Canada (including Edmonton, for my Alberta readers) to serve a diverse Canadian-Asian community.

Serving a food culture that values freshness above all things, T & T can be an adventure for those used to North American supermarket shopping, because for all it's big modern size and convenience - T & T is built on the tradition of old world markets.

The fish section, in particular, is always a thrill; tanks of live fish, crab, lobster, clams, mussels, and even eels swimming until they're someone's lunch.  There's often a crowd of kids gathered as fish and crustaceans are bagged and bought.

The staff appear to take particular delight in showing off the gigantic lobsters and if you're lucky you'll get a live lobster show.  It was the first time our Peanut had seen live fish, or a lobster out of it's tank, amid more cries of  "OH WOW!"  (Winner: cheapest aquarium experience, ever.)

For lovers of tofu, T & T has an entire isle dedicated to tofu in all it's forms; firm, silky even smokey.  A tremendous resource for vegetarians and vegans and an interesting texture to experiment with.  I often add silky tofu to fruit smoothies for instant liquid protein, it has little flavour but a beautiful texture, like a good Greek yogurt.

The produce section is always an interesting experience, filled with many of the things you'll find in your local store at this time of year; citrus, apples, pears, potatoes, greens.  Along with items you probably don't see; taro root (top right), purple yams (middle left), choy sum (middle right), Indian bitter melon (bottom left) as well as a wide selection of fresh herbs and chilies.

The long greens, such as choy sum are one of the lucky foods for Chinese new year, eaten to give one's parents long life.  Long noodles are also lucky for living a long life, while oranges bring wealth and good luck.  For even BIGGER prosperity, there is the pomelo said to bring "continuous prosperity and status".

But really, what could be luckier than bacon!?

One of my favorite items is in T & T meat section; the antibiotic free raw pork belly.  Bacon in it's purest form, no smoke, no maple just pure streaky pork.  (OH WOW!) You'll find it right beside the goat, which makes a terrific curry and not far from the blue skinned Silkey chickens.  Prized for their black flesh in Cambodian, Japanese, Korean and Vietnamese cuisine as well as it's healing properties in Chinese medicine, silkies are rarely seen outside Asian markets.

Up front, along side a selection of eat-in and take out Dim Sum, main course items, sushi and baked goods; is a huge heated case of roasted meats including Peking Duck.  Crispy on the outside & juicy on the inside its a treat at any time of the year and always served at weddings because duck is a fertility food in Chinese lore.

This week as I get ready for that new moon (cleaning house and feng-ing my shui) I'm trying my hand at a bit of home spun dim sum; a couple of different kinds of dumplings and a beautiful chunk of  pork belly braised in black bean sauce.  There'll be sticky rice for lunch, almond cookies for snacks, there's a polmelo in the fridge and an entire bag of baby bock choy.   It's like heaven.

Welcoming 2012, we say goodbye to the year of the Rabbit, a year of caution and holding back and walk head up into the year of the Black Water Dragon - a time of magic, big, bold moves and power.  

OH WOW.

T&T Supermarket, Ottawa
224 Hunt Club Rd Ottawa, ON
(613) 731-8113

Have fun cooking!

 A little weekend extra from Food Gypsy, Celebrating the Epiphany with La galette des Rois - (the cake or "wafer" of the Kings), a charming bit of food culture from France.

"Traditionally sold and consumed a few days before and after this date. In modern France, the cakes can be found in most bakeries during the month of January.  Two versions exist: in northern France the cake (which can be either circular or rectangular) consists of flaky puff pastry layers with a dense center of frangipane.  In the south of France, particularly in Occitania and Roussillon, the cake, called gâteau des rois or royaume, is a torus-shaped brioche with candied fruits, very similar to the Catalan tortell. This version of the cake originates in Provence and predates the northern version.

Tradition holds that the cake is “to draw the kings” to the Epiphany.  A figurine, la fève, which can represent anything from a car to a cartoon character, is hidden in the cake and the person who finds the trinket in their slice becomes king for the day and will have to offer the next cake.  Originally, la fève was literally a broad bean (fève), but it was replaced in 1870 by a variety of figurines out of porcelain or—more recently—plastic.   These figurines have become popular collectibles and can often be bought separately.

Individual bakeries may offer a specialized line of fèves depicting diverse themes from great works of art to classic movie stars and popular cartoon characters.  The cakes are usually sold in special bags, some of which can be used to heat the cake in a microwave without ruining the crispness of the cake.   A paper crown is included with the cake to crown the "king" who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service." --- Source www.wikipedia.org

Yes, I copied and pasted this, I've never been to France, what do I know (though I do see a trip in my future).

These photos were taken during last year's Epiphany at Philouze, a lovely little bakery in Gatineau, QC.   Chef B has a religious experience every time he steps food inside.  Very authentic, very French.

Philouze Boulanger Pâtissier
811 Boulevard Saint-René Ouest, Gatineau, QC
(819) 561-8062 ‎

Not La galette des Rois but just looking at it make me feel like a king!

Yea, that just happened, I made a waffle out of leftover stuffing and served a turkey sandwich on it, that's how white trash I am.

Christmas 2011; the year of the Stuffing Waffle Turkey Sandwich.  Straight out of the Gypsy Kitchen.

What?!  Chicken & waffles is great, therefore a little leftover stuffing + waffle batter = stuffing waffles & turkey.  (Ta DA!)  Chef B arrives home and I share the evening's menu with him and he makes a face.   But he's a good sport so he tried it, guess who likes Stuffing-Waffle Turkey Sandwiches?

This is my standard Buttermilk Waffle recipe, borrowed from the Bacon-Waffle-Grilled-Cheese Sammich post.  (I LOVE WAFFLES.)  For a fun take on the standard post-holiday fare.  Besides, chances are the kids are starting to recover from the turkey coma, this will induce a standard carbohydrate coma, so you can get a nap in.  (Lord knows you need your naps.)  

(Buttermilk) Stuffing Waffle Recipe

Prep time:  10 minutes
Cooking time: 20 minutes

2 eggs
2 cups all-purpose flour
1 1/2 cups butter milk (plus additional if needed)
1/2 cup vegetable oil
1 tablespoon baking powder
2 cups pre-cooked stuffing

Makes 8 (or 9) square waffles

4 servings leftover turkey
2 cups leftover turkey gravy
4 servings of cooked green peas
Cranberry Sauce to finish

Method:

1. Preheat waffle iron, it has to be good and hot.  Most irons have a light that tells you when it's at optimum waffle temperature.
2. Beat eggs in large bowl with hand mixture until fluffy.
3. Stir in flour, buttermilk, vegetable oil, baking powder, salt and mix by hand or with electric mixer until smooth.
4. Break up stuffing into small chunks by hand in separate bowl, fold into waffle mixture, add additional buttermilk, as needed, to loosen batter so that you are able to easily spoon it onto the waiting hot waffle iron.
5. Coat waffle iron with a thin layer of oil or non-stick cooking spray.
6. Spoon chunky waffle-stuffing batter onto waffle iron, spread evenly on grill surface and cook until golden brown.

Gently lift waffle from iron and reserve until needed.  Easy to make in advance and then heat again quickly in the waffle iron, or toaster.  If you have extra freeze them.  Instant Stuffing-Waffles.  In this photo, I used about a 1/2 cup of waffle batter per waffle because I wanted big, heavy waffles.

Reheat turkey, peas & gravy while waffles cook.  As cooked, waffles can rest warm in a 250* oven a few minutes until needed.

To plate: 1 stuffing waffle, top with serving of turkey, spoon over gravy, top with peas, add one heaping spoonful of cranberry sauce and add a second waffle to the side; because clearly what we all need is more carbs.   

Fun with leftovers in the Gypsy Kitchen.

Happy Holidays from Chef B & Me

*sigh* It's our first video together... wishing you a magical season.

(Yes, that's him with the vacuum!)

Taking a little holiday break, will post as time allows.
Wishing you and yours the best of the season.

He's gonna' kill me for this --- oh well.  Merry Ho Ho Foodie Gypsies.

Roasted Vegetables with Garlic, Rosemary & Lemon, know at Chez Gypsy as the Ode to Tubers, is a household favorite.  The oils from the olive, the lemon and rosemary are old friends; they bond in a familiar kinship to make this simple side dish look amazing, taste terrific and smell fantastic.

A colourful side for a holiday meal, or on a platter along side your favorite roasted meat for a casual serve-yourself family-style meal.

One of the reasons I love this dish is because it basically cooks itself,  bang the veggies in (hardest vegetables first) as you prep them and, if needed, it can stand on the counter for hours without risk before being quickly reheated to serve.  It's a always big hit with veggie folk because it's packed with taste, nutrition and it's 100% vegan.

Carrots, potatoes, sweet potatoes, a couple of different kinds of onions, and parsnips all tossed with olive oil, salt, pepper a touch of crushed garlic.  It just so happened I had a leek in the fridge, so I threw that in to add a little extra ooph to the sweetness of onion.

I don't bother peeling the garlic anymore, because it's more fun to squeeze it out of the thin skin when it's all sweet and gooey.

In fact, I don't peel any of the vegetables I use in this for two reasons.  One:  the peel acts as a barrier as it roasts and helps maintain moisture on the inside, while crisping on the outside.  Two: not only is the outer flesh a good source of fiber, while it's keeping all that moisture in, it's keeping a great deal of nutrition (little things like vitamins and minerals), in too.  Instead of peeling, just soak them for a few minutes and give them a good scrub, except for the onions, which are peeled and prepped.

Oh root vegetables, how I love thee, let me count the ways.

Roasted Vegetables with Garlic, Rosemary & Lemon (Ode to Tubers) Recipe

4 carrots, coursely chopped
18 new potatoes, halved
1 large sweet potatoe, cut into 2 inch chunks
1 large onion, cut into 1/2 inch slices
10 peral yellow oinions, whole, peeled
12 cloves of garlic, whole
1 clove of garlic, crushed
2 large parsnips, coursely chopped
6 sprigs of rosemeary
1 lemon, cut into 6 1/2 inch slices
1/4 cup olive oil
salt & pepper to taste

Preheat oven to 350*
Coat oven-proof baking tray with non-stick spray.

Method:

1. Wash & cut carrots, in large bowl toss carrots with generous drizzle of olive oil, salt & pepper.  Pour on to baking tray, place on the center rack of a 350* oven.  Set timer for 15 minutes.
2. Wash & cut creamer (new) potatoes, pearl onions, onion slices and sweet potatoes.  In same bowl toss vegetables with generous drizzle of olive oil, salt & pepper and one sprig of rosemary, broken into single needles and one clove of garlic, crushed.  Once timer rings, remove carrots from oven, add potatoes (etc) to tray.  Toss lightly to mix, spread evenly so vegetables are in ONE layer.  Place tray back in 350* oven for 15 minutes.
3. Wash & cut parsnips, green onions leeks, lemon slices and four (whole) sprigs of rosemary.  In large bowl toss  with generous drizzle of olive oil, salt & pepper.  Be sure to salt the lemons, this will help draw out the juice as the lemon cooks.  Once timer rings, remove tray from oven add parsnips, leeks and green onions and mix to coat.  Arrange rosemary among vegetables in single layer.  Take ends of lemon (not sliced) and squeeze juice on to the vegetables on the tray.  Top with lemon slices and place tray back in 350* oven for 25 minutes, turning once with a spoon.

Gypsy Notes:  if you would like to serve the rosemary as a garnish (as shown) I reccomend that you add an extra three or four, lightly oiled sprigs about 5 minutes before removing from the oven, just to lightly toast them.  Then discard the ones used to flavour the dish, because they'll be whilted and black.

Plate, finish with a good quality olive oil and go... eat your veggies.

Dear Santa;

Thanks for the Easy Bake Oven in 1972, it was swell.

The dog was the lucky recipient of my baking ‘experiments’ for years.  Some things change and some things stay the same.  The dogs are still occasional recipients of kitchen disasters, which are fewer now but in many ways far more spectacular.

To think, it all started with that Easy Bake Oven and a box of Betty Crocker cake mix.

Which brings us to this year Santa Dear, while you may have heard me pining for a  Komodo Kamato Cooker (Easy Bake Oven on steroids), I’m writing to let you off the hook this year because I gave myself the gift of letting go.

For years I’ve been the peace maker, the catalyst, the coach and the healer.  I've repaired broken relationships, mended fences and stayed in contact.  I’ve reached out and reached in, forgiven and made amends so that everyone would be happy.

This year I’m taking a different tact, issues that need addressing, I've addressed as much as others would allow.  People I love who have chosen, for their own reasons, to leave my life are free to do so.  I honour their decision.  I trust that they know what's best for them at this moment.

We’re all just doing the best we can with where we’re at.  

Instead of picking up the pieces for those who have not asked for my help, I remember that we are all capable of fostering our own healing and I give those that need it, the time and space to do so.

I’m sure you understand this sentiment Santa, some accept the gifts you give with enthusiasm and others can’t see what you offer because they’re so mired in personal turmoil and pain.

When they’re ready, some will find their way back, while others may choose to hold on to that pain for a long time to come.  I know all too well how pain can become your companion, your friend, your identity; because there was a time when it was mine.

I have come to learn that those who choose joy --- will find it.

So you can skip my name on your list this year Mr. Claus, I already have everything I need.

There’s still cookies though,

~ Gypsy

PS:  Do you sell reindeer meat?  What, like I'm the first to ask...?!

A far east twist on a holiday favorite, Asian Gingerbread Pear Cake is slightly sweet, moist and intense with the bright addition of poached pears for a show-stopping, simple cake; the prefect fit for holiday entertaining.

Pear and ginger being such a stunning flavor combination, I looked at maybe a hundred different recipes and was leaning towards a Upside-Down Pear Gingerbread Cake when Food Gypsy Technical Director, Chef B, suggested I look at a recipe from Ricardo Larrivée.  My guy always has great ideas in the kitchen with 25 years of experience to back them up,  when he says "it's a cake I've been wanting to try" I go and check it out.

In his Pear Spice Cake, Ricardo features the full pear in a dramatic tone-on-tone cake that is subtle and beautiful.  Baked loaf style, each slice highlights the silhouette of the pear on the plate, to stunning effect.

Shopping for the perfect pear, these beautiful Chinese White  Pears caught my eye.   This Asian pear varietal is crisp and juicy with creamy white flesh, a slightly sweet taste and a hint of tartness near the centre.  Choosing them as my pear shifted my recipe direction as I began looking for a gingerbread with an Asian lean.

Fortunately, I stumbled on this gem from the blog Blue Kitchen, Marion’s Gingerbread which they described as:  "Dark molasses, black pepper and Chinese five-spice powder make for big-flavored gingerbread with a spicy bite."  Huston, we have our gingerbread.

I pushed the pear poaching liquid with a hint of lemongrass, then reserved that to replace the boiling water in the original recipe adding a level of acidity to help marry the two flavours and heighten the spice.  The collaborative result was this dramatic, dark, rich, spicy cake in contrast to the mellow, creamy flesh of pear --- and a new personal best.

The top maintains a wonderful slight stickiness, perfect to dust with a touch of icing sugar, and now, three days later it's still moist and holding it's goerogous shape.

A couple of notes from the Gypsy Kitchen before you dive in:  

• First, I used a silicone pan so I didn't have to rely on the Magic of Christmas to get this sucker on a plate.  Alternatively, a piece of parchment to line the pan would be a good idea.  The pears weigh the cake down and I would hate to see it break after you've spent your precious time on it.
• Second, Chinese White Pears are not essential, Bartlett pears will work just as well. Try to find three that are about the same height, shape and weight - so they cook evenly.
• Third, I just love a recipe in which I must use my melon baller.  Just sayin'.

Asian Gingerbread Pear Cake being a less sweet version of gingerbread with a very adult, spicy back, a few serving suggestions for you:  sweetened whipped cream, vanilla ice cream or as you see below, a good, gooey caramel.  You may also wish to pair it with our Gingerbread Hot Chocolate because... it's like... FREAKIN' AMAZING.

Happy Holidays!

Asian Gingerbread Pear Cake Recipe

Preparation time: 30 minutes
Cooking time: 70 minutes

Poached Pears (adapted from Ricardo Larrivée)

3 Asian pears, ripe but firm, with stems
Juice of 1 lemon
6 cups water
1 1/2 cups sugar
2 teaspoons lemongrass powder (or 1 stick of lemongrass)
1 cinnamon stick

Asian Gingerbread (adapted from Blue Kitchen)

1-2/3 cups flour
1-1/4 teaspoons baking soda
4 teaspoons ground ginger
1-1/4 teaspoons cinnamon
1-1/4 teaspoons five-spice powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup white sugar
1/2 cup molasses
1 teaspoon vanilla
1/2 cup plus 2 tablespoons poaching liquid, boiling
1/2 cup vegetable oil, plus oil for the pan (if needed)

Method:

Poached Pears -
1.  Peel the pears, leaving the stems in place and the pears whole.  Working from the bottom, core the pears using a melon baller.  Place the pears in a bowl and sprinkle with lemon juice.  Set aside.

2.  Place the water, sugar, lemongrass (powder or fresh) and cinnamon in a saucepan and bring to a boil.  Add the pears and the remaining lemon juice. With the syrup barely simmering, poach the pears until tender, 10 to 15 minutes.  Transfer to a bowl and let cool to room temperature.

3.  *Set aside 1/2 cup plus 2 tablespoons poaching liquid.*

Asian Gingerbread -
1.  Preheat the oven to 350ºF.  Prepare loaf pan by oiling the bottom and sides or  line with parchment.

2.  Grind the pepper if needed.  Fresh ground pepper is preferred as it has all it's oils intact.

3.  In large heatproof bowl, sift the flour, baking soda, ginger, cinnamon, five-spice powder, pepper and salt.

4.  In a separate medium bowl, whisk egg, then add sugar, vanilla and molasses and mix well until smooth and shiny.

5.  In a small saucepan, combine oil and reserved poaching liquid over low heat.  If it begins to boil before you are ready to add it, turn off the heat (or it may boil over).

6.  Pour the egg-sugar-molasses mix into the dry ingredients.  Stir thoroughly.  It will resist you and at first, but put some muscle into it and it will soon come together into a stiff batter.

7.  When the batter is thoroughly mixed, bring the oil-and- poaching liquid to a boil and pour it quickly (all at once) into the batter. This activates the baking soda and makes a fizzy, foamy batter.  With a wooden spoon or whisk, stir thoroughly until the batter is smooth. The batter will quickly become shiny and rather liquid.

8.  Pour about 1/3 of the batter into the prepared loaf pan then place poached Asian pears in pan, stem up, at an equal distance apart. Spoon remaining batter into pan around pears, leaving stem exposed and place in the preheated oven on the center rack.  Set a timer for 40 minutes and test.  it may need more time depending on the water content of the pears.

*The cake is ready when a tester inserted near the center emerges with just a few crumbs on it, and it has begun to pull away from the sides very slightly (also, the top may crack as it bakes, don't panic).*

9.  Cool the cake in the pan on a rack. Run a pairing knife around the edges to loosen before removing from the pan (or lift gently with the edges of the parchment).

Carefully remove and plate, cutting each slice to expose the pear.  Serve warm or cool.  Enjoy.

Three gifts for the wine lover on your list this holiday season; one serious, one sentimental and one just for fun.

Let's start with something serious... ish.  Quickly making it to the best seller list, the recently released, wine soaked adventures of Canada's Natalie MacLean; Unquenchable, A Tipsy Quest for the World's Best Bargain Wines.

Reading it I realized how under-educated I am on the subject of wine, but not in a bad way.  While most wine experts look down their nose and pontificate Natalie MacLean laughs, fills your glass and tells a story that is at once interesting and entertaining.  Sharing the personal details that others skim over, punctuated by bits of juicy gossip, she brought me with her into the world of wine making as an invited guest in conversation of some of the greatest wine makers of our time.

We traipse along with MacLean lost on the back roads of Australia, awkwardly cutting potatoes in Germany, grappling with the social climate of South Africa, walking the path of the Cosa Nostra in Sicily, riding through the high plains of Argentina and wandering the fields of Provence; all the while chatting merrily about fermentation, oak barrels and aging processes.  How it is that I've learned so much while laughing out loud (at times) as I do?

Her's is a rare gift.

Unquenchable is broken into sections of wines for different days of the week (Monday; the Unbearable Lightness of German Riesling), with solid selections and practical resources in every chapter.  Captivating story teller that she is, MacLean winds you through the cellar to peak at the bottles you only see in the glassed-in, climate-controlled rooms of the really fancy liquor stores then presents you with a splashy find, perfectly priced for your pocket book.  Was there ever a more timely wine book?

Available on good old fashioned paper ($20 - $15) at your local book store and those new fangled e-books ($14). Unquenchable will be found under the tree of some of my best (able to hold their liquor) girlfriends this holiday season.

Speaking of girlfriends... that brings me to gift number two on our gift list for wine lovers; the sentimental journey of a couple of bottles between friends, lovingly encased in glass.

When the wine industry began shifting away from the use of natural cork as stoppers in wine bottles, I started collecting them.  Often branded, and stained by the vintage it seals, I have become a keeper of corks. Such is my obsession, that I have been known to rummage through the trash when well meaning friends helped tidy-up, in search of the corks from a memorable evening. (It's best to have a buzz on when digging through the remains of the day, trust me on that.)

Around the same time, I began surreptitiously gathering corks at weddings, birthdays and milestone celebrations, setting them aside and presenting them later, in a well chosen vessel with a cleverly worded card, as a gift to commemorate time spent together.  Jars of corks now grace the homes of several friends.  If they get tired of the corks, they always have an interesting jar.

The jar you see here was collected during a weeklong birthday "festivas" to mark the passing of my 45th year with one of my dearest friends. (It should be noted that we had not seen each other in several years, and there were more people involved in the drinking of the wine behind these corks than just us girls.) This jar holds memories of drunken Princess Leia impressions, I simply could not part with it.  Sometimes the best gift is the one that makes your day... every day.

Jar $5.  Corks: free (with wine).  Wine fueled memories: priceless.

Last on our little holiday list is a sassy glass that was under my tree last year that reads "Will behave... for PRESENTS!"  

When I first saw it the snob in me said "Oh good LORD!"  but then I discovered that it fashionably holds about a third of a bottle of wine.  Short of tying the bottle around my neck, this glass ensures pure, vino driven, happiness.

The holiday season will never be the same.

Cranberries, nature's way of making sure we in northern climes get our vitamin C in the cold winter months; sharp and tangy and a must on the holiday table.    Boozy Cranberry-Orange Sauce is extraordinarily easy (and fast) to make, a dash of Grand Marnier and hint of orange in a lovely jar, makes it a beautiful hostess gift.

"Does everything you make have booze in it?"
"Gosh, you say that like it's a bad thing..."

If you don't what it boozy, hey, skip the booze.  (This will not hurt my feelings.)  If on the other hand you look at the recipe and think "two tablespoons, is she KIDDING?!" then you should know that you can short the water and just top that sucker up.  Party with your cranberries.

The holidays can be chaotic, happlity,  Boozy Cranberry-Orange Sauce can be made well in advance.  I made this batch in October and it's been dwindling in my fridge ever since.  Prep time is like, 5 minutes, cooking time is less than ten, it takes longer to cool than it does to cook.   This sauce thickens as it cools so don't fret if it looks a tad juicy as you pour it into a container once you're finished cooking.

This recipe makes approximately 21/2 cups of finished sauce.  The cranberry-orange taste works with roasted turkey, chicken and duck.  Personally, wrap lover than I am, I like it with leftover fowl and a sharp gruyere all melted and gorgeous.

Happy Holidays.

Boozy Cranberry-Orange Sauce Recipe

Prep time: 5 minutes
Cooking time: 7 minutes

Ingredients:

• zest and juice of 1 orange
• ½ cup water
• 1/2 cup sugar (add more to taste)
• Pinch salt
• One 12-ounce bag fresh cranberries, rinsed
• 2 tablespoons Grand Marnier

Method:

1. In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes.
2. Remove from heat, add Grand Mariner and stir.  Sweeten with more sugar, if desired.
3. Let the sauce cool to room temperature before serving, will thicken as it cools.  Refrigerate to keep.

Shooting on a bright winter day, I see the influence of the literature of my formative years... very C.S. Lewis and the world at the back of the wardrobe.  

This time of year I love a warm scone, fresh from the oven.  Perfect with a nice hot cup of tea on a late fall day.

Of late I've been craving all things lemon, must be fighting a bout of scurvy, therefore lemon scones.  Among my favorite combinations: lemon, cranberry and white chocolate.   Light, fragrant, not too sweet; perfect for the girls on a Sunday afternoon and a marvelous hostess gift during the holidays.

Things I've never heard a man say: "Gosh, I could go a good scone!  Bob, got any scones?!" 

In my opinion, scones should be triangular.  There, I said it.  It feels so good to get that off my chest.  Biscuits = round.  Scones = triangle.  In my kitchen anyway, you do what's right for you.

Don't tell the boys they're scones... it'll be our little secret.

Lemon White Chocolate Cranberry Scones - Recipe

Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 12 servings

3 cups all-purpose flour
11/2 tablespoons baking powder
½ teaspoon salt
2 tablespoons grated lemon peel
3/4 cup cold butter, diced
¼ cup sugar, divided
1 tablespoon lemon juice
½ cup buttermilk
½ cup dried cranberries
½ cup white chocolate, chopped

Method:

Preheat oven to 375*F.  Line baking sheet with parchment paper.

1. Whisk 1 tablespoon icing sugar and 1 tablespoon lemon juice in bowl for glaze and reserve.
2. Whisk together flour, baking powder, salt and remaining (3 tablespoons) sugar in deep bowl.  Stir in peel.  Cut in butter until mixture resembles coarse meal.  Blend in buttermilk to form a soft, but not sticky dough.
3. Divide dough in half.  Turn dough out onto lightly floured surface.  Gently roll or pat dough into a round, about 1/2-inch thick, lightly flouring as necessary to prevent sticking to surface.
4. Cut round into six triangular pieces, using floured knife.  Set 1/2-inch apart on prepared baking sheets.  Brush with glaze.  Bake at 375* until scones are golden brown, 15 to 18 minutes.

Serve warm or at room temperature.

Used white chocolate chips because I had some, prefer to use disks or flat bars & chop, but chips are the prefect size and easy to find.  Ahem, a certain dog ate half the bag while I wasn't looking... naughty Jackwahwah.