The Most Wonderful Time of the Year

Sangria is one of the most delicious drinks of the holiday season.  Use white wine for a crisp, new-years-y feel.  

White wine sangria makes a great signature drink for your holiday cocktail party: fresh, crisp, boozy, and you can make the mix the day ahead.  Added bonus: fights scurvy...

Make-Ahead White Sangria Mix for your Holiday Party

Take advantage of the peak of citrus season and use fresh-
squeezed ingredients.

Get the mix ready the day before or the morning of your party.  

1 meyer lemon, sliced
1 lime, sliced
2 clementines, sliced
4 oz brandy
juice of 1-1/2 meyer lemons, 1 lime, 3 clementines

Put the sliced fruit in a pint-sized mason jar.  Add the brandy then top with the citrus juices.  This should almost exactly fill the jar.  Make up one jar of mix for each bottle of wine you anticipate turning into sangria.

Take a moment to marvel at how beautiful those jars of citrus fruit look, then put them in the fridge until you are ready to use.  (If it's a cold enough winter, you might be able to store them in your shed or a closed in porch... if you aren't sure, don't take the chance.)

~~~

Each pint-sized mason jar of citrus-brandy mix will do one 750 mL bottle of wine.  Use the jar to measure your sparkling lemonade, mix it all together and illico presto, you have sangria.

White Wine Sangria Instructions

Make sangria in a pitcher or punch bowl (depending on the size of your party and your aesthetic sensibility) with ice.  Since it's all pre-measured, you can start with as much as you want and easily top it up as needed. For each jar of sangria mix add:

1 bottle of crisp and bright white wine (like sauvignon blanc or pinot grigio)
2 cups* of decent sparkling lemonade**

*don't bother with a measuring cup, just fill your empty mix jar to the neck
**this saves you from having to make a syrup and figure out the right ratio of syrup to soda water, and still lets you avoid the HFCS pitfall of most soda pop 

...give it a stir and you're on! 

~~~

[Hi, Mom!  You can skip this paragraph, I won't be offended...]  A million years ago when we were undergrads living in a student apartment with a then-new-friend who is a now-old-friend, we had the occasional sangria party: everyone brought a bottle of cheap red wine and piece of fruit.  A big bucket was filled with the various wines of suspect origin, some cheap brandy or maybe whisky (or whatever was handy) was tipped in, grapefruit-ish Wink soda to dilute and sweeten, and masses of uncoordinated fruit were chopped and tossed in for good measure.  When the sangria ran out and the fruit mostly consumed, anyone left standing was likely to go out for breakfast.  This bucket-of-sangria fun, I must point out, was started by previous tenants of that apartment long before we moved in... a tradition that was inherited with the apartment.  A tradition that should undoubtedly stay with the apartment, because anyone over the age of 25 is probably not immortal enough for the consequences of such an event.

If I recall correctly, sangria parties were generally spring events, something to help shake off the long cold winter.  So for the longest time, I thought of sangria as a spring or summer drink.  Bubbles, fruit, ice... what's not summery about that? 

But, lo and behold, I was wrong.  

A few years ago, I was talking warm weather drinks with a Portuguese-immigrant friend who found it amusing that I associated sangria with summer because, so far as she is concerned, sangria is for Christmas.  What an epiphany!  Even without thinking too hard about it, I am happy to defer to the Portuguese on this.  

But think about it anyway: of course sangria is a Christmas drink.  Citrus is available year-round, but December is when it’s at its peak season.  It’s the time of year we buy crate after crate of clementines and the end of the season for boxes of mandarins wrapped in thick purple paper.  Meyer lemons and early blood oranges appear on the shelves, limes become so inexpensive you can buy them in dozens without having a panic attack at the till, and heavy boxes of grapefruit pre-ordered as fundraisers for school bands finally materialize.  It’s the most wonderful time of the year indeed.

So make sangria during the holiday season.  (In a pitcher or punch bowl.  No buckets.***)

***Unless, of course, you are a student... 

And a happy new year!

The advantage of fresh but pre-measured sangria mix could become abundantly clear as
the evening progresses... 

It's Been Nuts Around Here

A busy summer of outdoor projects, a busy fall of hurrying to complete outdoor projects, the death of a laptop... but the snow has returned and so have we.  Just in time for edible gifting season!

Simple ingredients + simple recipe = biggest hit at your office holiday potluck.

Spicy Praline Pecans

(this is a super easy recipe, which is good because after you accidentally eat the entire first batch you can quickly make them again for gifting)

3 to 5 c. pecan halves*
1 egg white, beaten until slightly frothy
1/2 c. dark brown sugar, lightly packed

Go on, mix it with your hands. No more dirty dishes than necessary.

1/2 c. granulated sugar
1 tsp cinnamon
1 tsp cayenne
1/2 tsp smoked paprika

*the larger the pecan, the lower the surface-area-to-volume ratio, so the larger the pecans, the more volume you can coat... use your judgement or if I've confused you, start with 3 cups and if you have too much coating add more**

**if you add more, you will want a second egg white so you can coat the nuts in egg before tossing with the sugar mixture

Pre-heat oven to 325F.  Line one large or two medium baking trays with parchment paper.

In a large mixing bowl, toss the pecans with the beaten egg white until all nuts are well coated.

Mix remaining ingredients thoroughly in a small mixing bowl.  Pour over the pecans and mix until evenly coated.  Don't be afraid to use your hands for the mixing.

Spread the pecan mixture over the baking tray(s) and bake for 25 minutes, stirring to turn them after 15 minutes.

Slide the parchment and nuts onto a cooling rack. Let cool well before you snag one to taste it, otherwise you will burn your mouth.  Let cool completely before storage. 

Store in a cool dry place, in an airtight container.

The finished praline pecans are sweet, spicy, crunchy and totally moreish.

 ~~~

A note about the nuts:  Yes, 1 whole teaspoon of ground cayenne is a lot of cayenne.  If you lick your fingers after mixing the nuts and coating, it will taste very hot.  (I know, I know, raw egg panic and all that.  Don't lick your fingers if it bothers you.)  Some of the heat gets lost in the baking, which is why you need so much cayenne... the whole point is for there to be some heat behind the sweetness.  Trust me.  If you are making these for gifting***, wrap them up as soon as they are completely cool because you will otherwise find that it is impossible to stop eating them.  If you're feeling full of holiday bonhomie, try your hand at sugarplums and eggnog fudge for a fantastic gift trio.

***Make them for gifting for sure; these will make you very popular.  I'm torn about what to advise you now though because people will ask for the recipe.  My instinct is to say don't give it to them and protect your gift-giving-god status... on the other hand I really really would prefer you sent them to the blog...

Man, have we missed blogging.  But the Fence Project (phase I) is complete, the Window Restoration Project (phase I) is one storm frame installation away from being done, and the dead laptop has been replaced. Our white board has a list a mile long of good foods to document.  We've got a big long delicious winter ahead...

Christmas Crackers

Not just any old crackers.  Yellow star-shaped crackers.  

The bright yellow of these sourdough crackers add a festive splash to your holiday spread.

Festive Sourdough Star Crackers

adapted from Bint Rhoda's Kitchen

(these can also be starfish crackers in the off-season)

300 g white sourdough starter

200 g unbleached all purpose flour
1/4 c. good quality olive oil
1-1/2 tsp tumeric
1/4 tsp salt 
more salt for dusting


In a non-reactive bowl, mix all the ingredients together using your hands. When it becomes difficult to mix, knead in the bowl until everything is incorporated.  One benefit of the tumeric is that it's very easy to tell when it's well mixed.  

Form into a ball, cover and let rest for 8-10 hours.

Pre-heat oven to 350F.

Divide dough in two.  Using one section at a time, turn out onto a lightly floured surface and roll out nice and thin, as evenly as possible.  I try to keep the flour on the bottom only, and flour the rolling pin very lightly when needed.  This keeps the top of the cracker from looking dusty but allows you to transfer the crackers to a baking sheet with minimal distortion.

Cut into star shapes.  You will find a star-shaped cookie cutter is very helpful here.  Hand cut stars are fabulously whimiscal, but are a pain in the bum to make.  But if you have more patience than I do, or you just want to win, knock yourself out.  Just be aware that the dough is stretchy, so you need to make quick, short cuts to avoid distortion.

Transfer the crackers to a baking tray.  Crowd them on there or you'll be baking all day.  They don't expand during baking, so won't get stuck together unless they are already touching when they go into the oven.  Dust them with salt, to taste.

Bake for 15-20 minutes, depending on the thickness of the cracker.  You want them to be well cooked, and lightly browned (undercooked crackers don't get crunchy).  These will puff up a bit in the middle.  That's fantastic, because now you have a star that looks filled with joy.  It's just an air bubble, but it gives them character. 

(Goes well with baby cheeses.... heh...)

For a more traditional snack cracker, whole wheat sourdough and poppy seeds are an excellent combination.

Variation:  Whole Wheat Poppy Seed Crackers

Use whole wheat sourdough starter instead of white and omit the tumeric.  When the dough is rolled out, sprinkle liberally with poppy seeds then lightly roll once more to press the poppy seeds into the surface.  If you don't roll them in, they will just fall off.  Cut into squares, or any other shape of your liking.  If you don't want them to puff up in the center, poke a few holes in them with a fork.

~~~

I came across Bint Rhoda's recipe when I was looking for ways to use up sourdough starter.   To some extent, I am still making peace with sourdough.  I love it, I just wish I was a more predictably talented sourdough bread maker.  In the meantime, these crackers have never failed, even when I've drifted away from the recipe (but this might be my bread problem).

I know I can throw out sourdough starter.  Lots of people do.  Every day.  But it seems not just wasteful, but somehow pointless to have fed and fed and fed, only to throw it out by the cupful.  Now, not only do I use more of the starter, but I'll never have to buy crackers again.  Win!

Happy holidays from The Moose Curry Experience!

submitted to YeastSpotting

Eggnog? What the fudge?

Sure, fudge can be for any time of year, but eggnog fudge is seasonal... and 'tis the season.

Eggnog fudge is a versatile treat: stocking stuffer, thoughtful hand-crafted gift, perfect snack for outdoor winter activity.  Go ahead and suggest a potluck hiking or snowshoeing snack with your friends or family over the holidays, just so you can win with this fudge.  Potluck is a competitive sport, right?

Eggnog Fudge

500 ml eggnog
100 ml whipping cream
200 g butter
700 g granulated sugar
2 tbsp rum
freshly grated nutmeg to garnish


Line a square baking pan with parchment paper.

Combine eggnog, cream, butter and sugar in a heavy-bottomed saucepan.  Heat slowly, stirring frequently until all the sugar is dissolved and the butter is melted.  Raise heat to med-high and bring to a boil.

Boil, stirring constantly, until it reaches the soft ball stage.  We stick to the cold water method (syrup dropped into cold water forms a ball that flattens out, but does not run, when you remove it from the water).  If you have a candy thermometer and you're confident in both the thermometer and your ability to use it, feel free to rely on it.  Either way, the boiling will take 15-25 minutes at sea-level depending on the size saucepan you are using (longer for smaller surface area).  

Remove from heat, quickly stir in the rum, then let cool for 5 minutes.  Stir until no longer glossy, pour into prepared pan.  Sprinkle nutmeg over the surface as a garnish and let cool completely before cutting.

~~~

This is an old-fashioned fudge recipe: no corn syrup; no marshmallow fluff; no condensed milk.  Is it absolutely fail proof?  No.  But it's the best fudge you'll every eat (in my biased opinion, anyway).  If you read "fail-proof" or "no fail" in the title of a fudge recipe, it's a lie, my friends.  Things can go wrong.

You use the wrong sized pot or a pot with too thin a base.  Your glass candy thermometer breaks and you can't find the missing glass.  Your metal candy thermometer isn't reliable.  Your fully-reliable probe thermometer is set in the froth rather than the liquid and accurately reads the wrong temperature.  Your cold water isn't cold enough.  Your cold water is too cold.  It's too humid. It's too dry.  You are distracted and miss the soft ball stage.  You are impatient and take it off the heat too early.  A cat gets into trouble exiting a reusable-shopping-bag-play-house and needs rescuing from the noisy laminated fabric chasing it around so you stop stirring just long enough for it to burn.  You're dehydrated from the heat in your kitchen while you try to cook eight million treats for the holidays and your judgement is compromised.

First, don't panic.  We all have to throw a batch of candy out at one point or another.

Second, don't panic.  I have made this fudge a LOT.   It only failed very rarely and always due to, uh, well, user error (that is, when I think I know better than my own recipe).  Follow the recipe, and it will work. 

Third, don't panic.  Perfect fudge is excellent for stuffing in stockings and gifting to neighbours (or teachers or colleagues).  The slightly imperfect fudge, in the rare event it happens, is something you get to keep for yourself.

Dance of the Sugar Plums

di-di dee dee di-di dee dee di-di dee dee   doo   doo   doodloodlee  di-di dee dee di-di dee dee di-di dee dee doo doo doodloodlee... deedee dee deedee dee deedee dee didi didi dee...

Sugar plums are like fruit and nut truffles; nature's candy in a candy-like format.  Know a ballet-nutty child or a middle-aged recreational jogger?  Gift problem solved.  Read on.

Sugar Plums

I find it extraordinarily satisfying to lay out all the ingredients
together.  It feels so gluttonous and yet so wholesome.

1-1/3 c. walnuts
1 c. pecans
2/3 c. almonds
zest of two clementine oranges
1 tsp. (heaping) ground cinnamon
1 tsp. freshly ground nutmeg
1-1/4 c. dried prunes
1-1/4 c. dried apricots
1 c. dried dates
1 c. dried cranberries
1 c. dried figs
1/2 c. dried apples
8 slices candied ginger
6 tbsp orange liqueur
turbinado sugar (fine grain, but not powdered), for dusting

Grind walnuts, pecans and almonds in a blender or spice grinder.  Have a food processor?  You lucky son of nutcracker, use it.  Do not over grind, you want nut meal, not nut butter.

In a LARGE mixing bowl, combine nuts, zest and ground spices together.  Use your clean dry fingers, there's no point in getting a mixing spoon out for any part of this recipe.

Using a sharp knife, finely chop all dried fruits and the candied ginger.  (Yes, okay, or use your food processor, but aim for a crumbly texture, not a paste.)  Since the fruits are moist and sticky, you may need to rinse your knife and your hands under hot water occasionally.  Unless you enlist a lot of help or some appropriate technology, this is going to take a long time.  That's okay, put Hawksley Workman's Almost a Full Moon on, keep your shoulders back and relaxed, and get into a fruit-mincing groove.  Add chopped fruit to mixing bowl whenever your cutting board gets crowded.

Using your hands, thoroughly mix dried fruit and nut meal together.  The dried apples will stand out in the mix because they're such a light colour... so use the distribution of dried apple bits to gauge how well blended everything is.  Also feel around for clumps of fruit that didn't separate and be sure to work them into the mixture well.

Sprinkle orange liqueur over the mixture.  If you didn't pre-measure this, you might need someone else to help you get the lid off and pour out what you need.  Work the liqueur throughout the mixture which should now pull itself together like a dough; if you squeeze a bit of it, it will stick together in the shape you squeezed it into. (If it's not sticky enough, add a bit more liqueur.)

Shape into balls that are slightly bigger than your average truffle.  Roll them in the sugar and lay them on waxed or parchment paper in a single layer on baking trays.  Let air-dry for 1-2 hours, roll in sugar again to cover any remaining moist spots and pack layered with wax paper into a tin.

Leave the sugar plums out at room temperature for a week to mature.  After that, store them in the fridge for a few weeks or in the freezer for longer.   If they've been frozen, you may want to roll in sugar again before serving.



This recipe makes six or seven dozen sugar plums.  Enough for gifting and for keeping for yourself.

~~~

My older sister was obsessed with Laura Ingalls Wilder when we were kids.  Consequently, I have happy Christmas memories of us making pulled taffy using a recipe from the Little House Cookbook...  even though it's something which is supposed to be cooled before you pull it by pouring over snow.  Which we really didn't have much of (if any) as early as December in the deep south of Canada.  We might have only done it once, but I will never forget the little hard bits of taffy twisted into the shape of candy canes.  Er, a few of them, anyway.  I also have vague peanut brittle memories which are less exactly happy (the wrong sugar used, the right sugar burnt).  Peanut brittle was probably made more frequently but I don't actually like it so it's not sticking well in my mind.  Candy making was probably inconsistent year to year.  Nevermind though, because Grandma always (or nearly always, or maybe only sometimes) made marshmallows and dipped apricots in something like chocolate.  Or is it possible these were an actual chocolate exception to the no-chocolate-because-your-brother-is-allergic household rule?

A few years ago, it occurred to me that despite living thousands of kilometers away from home, there was no reason I couldn't take over the job of providing chocolate-covered apricots for Christmas.  So Fefe Noir and I started a tradition of making Christmas candy to mail home (and despite a complete disaster with turkish delight, we've been pretty good at soldiering on).  Thus began my love affair with sugar plums.  Dried fruit, nuts, orange and spices: they are the epitome of winter flavours.

Even though Fefe does not believe in nature's candy unless it includes chocolate, she makes an enthusiastic exception for sugar plums (huh, wait, I wonder if it's because of the booze?). 

Make these for the holidays.  You'll be so proud of them, you'll want to share... but if you don't make enough you will regret giving any away.  But don't worry, the problem is solved for you because my recipe makes about 80, which is plenty for both gifting and hoarding. 

These are time-consuming, but very simple.  No cooking means no chance of accidentally burning them, no struggling to determine if your candy thermometer is working (for that matter, no tearing the kitchen apart looking for your candy thermometer), and, if you have any of those miniature humans in your house, you can conscript them to help with ball forming and sugar coating duties.  If they are the nearly-fledged variety, you might even be able to hand out the tedious job of chopping the fruit into teensy pieces... while you supervise the liqueur, of course. 

~~~

Yeah, uh, there were absolutely, definitely no cats on the counter when I prepared the batch of sugar plums scheduled for postal delivery to friends and family.  Honest...