Apple Cider Hot Toddy / Seasonal Drink Recipes / Hunting the Winnipeg Christmas Tree by Margaret Ullrich

 

Covid-19 is making us do strange things.
Well, okay, maybe they’re not all strange, but things we didn’t normally do.
Remember the toilet paper hoarding and the sourdough craze we went through back in the Spring?

On the news tonight they reported that people were rushing to buy real trees.
Yes, even people who normally didn’t do ‘the Christmas tree bit’ wanted a real, honest-to-goodness pine tree in the house.
All of a sudden everybody wants a real, over the top, Clark Griswold Christmas, starting with a real tree.
A tree about the size Clark had in ‘National Lampoon's Christmas Vacation’ is now the thing to have. About the folks who normally didn’t bother with a tree…
I picture rows and rows of popcorn garlands winding around that huge bit of wood.


The weather isn’t being deterred by the virus.
It’s winter, and, here in Manitoba, that means cold.
A toddy is a traditional cold remedy.
It’s perfect both for when you’re feelng chilled or a bit under the weather.

Some say the first toddies were made in 18th century Scotland, where folks added honey and spices hide the flavour of bad scotch.
Whatever… it’s become a folk remedy that, in moderate amounts, can warm you from head to toe.


Hints:

Don’t have apple cider? You can use apple juice or hot water.
For a tart flavour you can add a slice of lemon, or a few drops of lemon juice.

Don’t have bourbon? You can use almost anything alcoholic in a toddy, even tequila or gin.
Want a non-alcoholic hot toddy? Fine, don’t add the bourbon. It’ll still be warming.

If you want to prepare hot toddies for the gang after you’ve been tree chopping, it’s easy to increase the ingredients in a large pot.
Just let it simmer over a low flame.
Keep the bourbon and honey handy and let your guests ladle the apple cider mixture into their mugs.

You can add a few spices to each mug for an extra touch of aroma.

                        Apple Cider Hot Toddy

For two servings

Place in each of two heat-proof mug
1 1/2 ounces bourbon
1 teaspoon honey

Place in a saucepan
1 cup apple cider
10 whole cloves
2 cinnamon sticks
2 anise stars (optional)
Heat the mixture over medium-low heat.
Let  simmer about 10 minutes.
Strain the cider into the mug and stir.

~~~~

For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.
Yes, this was, and is, a popular Winnipeg Christmas tradition.
And, yes, in Manitoba it can get cold enough to make trees brittle!


God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a "good find", sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers.
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience.
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the "exposed skin can freeze in 2 minutes" range.

That didn't sound good, so I said, "Thanks, but no thanks."


Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.


God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s "I am woman, hear me roar" career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, "The bare side could be placed against a wall."

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle.
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

"Cradle... tree... cradle," I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived.
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.


God, it was cold.

I didn't know it could get that cold.
I couldn't believe it.
Some fool was planning the next year's tree chopping expedition.

~~~~

Here are a few more hot, and cold, drinks. Curl up and enjoy!

Golden Milk Lattes

Appletini and Hot Apple Pie Vodka Drink Recipes

Long Island Iced Tea

Old Fashioned Recipe

Highball Recipe

New Year Hot Toddy

Anna Sultana’s Hot Drinks: Caramel Coffee & Spiced Vanilla Coffee

Anna Sultana's Nonalcoholic Hot Chocolate

Anna Sultana’s Pumpkin Smoothie

Anna Sultana's Mulled Apple Cider

Anna Sultana's Mulled Wined

Carmela Soprano's Hot Buttered Rum

Carmela Soprano's Spiked Hot Chocolate with rum and hazelnut liqueur

Carmela Soprano's Candy Cane Martini

Carmela Soprano's Spiked Egg Nog

Hunting the Winnipeg Christmas Tree by Margaret Ullrich / Seasonal Drink Recipes

For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.

Yes, this was, and is, a popular Winnipeg Christmas tradition.

And, yes, in Manitoba it can get cold enough to make trees brittle!

God, it was cold.

I didn't know it could get that cold.

I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.

I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a "good find", sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers. 

Oh, no, they have to get down and dirty with their holiday bushes.

I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience. 

We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the "exposed skin can freeze in 2 minutes" range.

That didn't sound good, so I said, "Thanks, but no thanks."

Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.

God, it was cold.

I thought I had dressed warmly.

That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s "I am woman, hear me roar" career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.

We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, "The bare side could be placed against a wall."

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.

God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle. 

A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

"Cradle... tree... cradle," I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived. 

We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.

God, it was cold.

I didn't know it could get that cold. 

I couldn't believe it. 

Some fool was planning the next year's tree chopping expedition.

                            ~~~~

Curl up by a warm fire and enjoy a few hot - or cold - drinks…

Golden Milk Lattes 

Appletini and Hot Apple Pie Vodka Drink Recipes 

Long Island Iced Tea 

Old Fashioned Recipe

Highball Recipe

New Year Hot Toddy 

Anna Sultana’s Hot Drinks: Caramel Coffee & Spiced Vanilla Coffee

Anna Sultana's Nonalcoholic Hot Chocolate

Anna Sultana’s Pumpkin Smoothie

Anna Sultana's Mulled Apple Cider

Anna Sultana's Mulled Wine

Carmela Soprano's Hot Buttered Rum

Carmela Soprano's Spiked Hot Chocolate with rum and hazelnut liqueur

Carmela Soprano's Candy Cane Martini

Carmela Soprano's Spiked Egg Nog

Anna Sultana’s Rum Granita, Full Buck Moon and the longest Lunar Eclipse of the Century

A couple of years ago, during another heat wave, I posted the recipe for Ma’s lemon granita.

It was something we grew up with, as Ma often had it in the freezer during the summer.

She always served it to us when the thermometer rose.

Our parents, I noticed, had something similar, but a bit darker in colour.

They were having rum granita, which has a bit of a kick.

Granita uses a simple syrup as a base for a cold dessert.

it’s not as fruity as a sorbet.

But you can serve it plain or with as much fresh fruit as you want.

Granitas don’t require any special equipment at all.
All you need is water, coffee, a bit of sugar, and your favourite alcoholic beverage.
Don't wan't alcohol? No problem. The lemon granita is a crowd pleaser. 

Hints:

If you decide to use a spiced rum you should know that they can have a spicy chocolate flavour.

Vodka also gives a kick, without the colour or chocolate taste, if you want something lighter to serve with summertime fruits.

As with the lemon granita, the measurements are a starting point.

If you want it sweeter or stronger, no problem.

Adjust the amounts of coffee and / or sugar.

It’s like making a cup of instant coffee.

You don’t exactly measure the coffee crystals or the sugar. You just suit yourself.

If, after you've first placed the container in the freezer, the slush has become as hard as a rock, don’t panic.

You can leave it at room temperature and eventually it will be soft enough to scrape.

If, when you are ready to serve it, it has frozen too hard, let the granita sit at room temperature for a few minutes. Then work the mixture with the fork.

                        Rum Granita

Serves 8-10 servings

In a small pot combine 

1/3 Cup dark brown sugar, firmly packed

1 Cup cold water

Stir over medium heat to make a simple syrup. 

Once the sugar has dissolved, remove the pot from heat.
Set the simple syrup aside.

Place in a large container 

1 Cup ground coffee

5 Cups cold water

Stir until completely blended. 

Allow to sit at room temperature for 18 to 24 hours.

Strain the cold brew through a fine sieve and discard the grounds. 

Stir in

the reserved simple syrup 

1/2 Cup rum, or other alcoholic beverage

Transfer to a 9 x 13 inch metal pan and cover with plastic wrap. 

Place in the freezer for 45 minutes. 

Remove and scrape the mixture with a metal fork or spoon, then return it to the freezer.

Repeat this step every 30 to 45 minutes for about 4 hours.

You want the mixture to resemble shards of ice.

It can be served as is, or with berries or sliced fruit.

About the sky, thanks to the folks at The Farmers' Almanac…

The Moon’s closest companion in the sky is our ringed-planet Saturn - so close they fit within the same binocular field. Look to the South to spot these two only 2 degrees from each other.

July 26 - Mars comes into opposition in our sky for the first time since May 2016. At opposition, Earth as the third planet from the Sun passes between the Sun and a superior planet which in tonight’s sky is Mars. This results in Mars shining at its brightest in the skies.

July 27 - Full Moon! Longest lunar eclipse of the 21st Century! At 4:20 p.m. EDT there will be a Full Buck Moon.

This also presents the longest lunar eclipse from 2001-2100, lasting a whole 1 hour and 43 minutes. There is a catch however - if you live in North America you won’t be seeing any of this historic event as its primarily visible in the Eastern Hemisphere. Read more about it here. 

The planet Mars will reach “opposition,” the moment when the Sun, Earth, and Mars form a straight line. When a planet reaches opposition, it lies exactly opposite the Sun in the sky: It rises at sunset, reaches its highest point in the sky at midnight, and sets at sunrise.

July 30 - Catch the daytime Moon this week! No matter where you are on Earth, look to the West after sunrise to see it in a clear blue sky during the day. The Moon is now in a waning gibbous phase causing it to rise after nightfall and setting westward after the Sun rises.

July 31 - Mars will come within 35,784,000 miles of Earth at 3:50 a.m. Eastern Daylight Time, which is within about 1.1 million miles of the closest it can possibly come.

Just so you know… starting on July 26 there’ll be a Mercury retrograde in Leo. It will last until August 18, when Mercury goes direct.

Anna Sultana’s Easy Tiramisu / The Summer Solstice & the Strawberry Moon

The one thing I’ve learned as I get older is that I really appreciate doing things in the easiest, quickest way possible.

And that includes recipes.

I’m not saying I want to live on bread and water, but I sure don’t want to spend all day in the kitchen, especially during the summer when it’s so hot, both indoors and outdoors.

Yes, it really does get hot in Manitoba.

One of my favourite desserts to serve in the summer is tiramisu. 

It is easy to prepare and means something like “Cheer me up” in Italian.

Yes, it does lose something in translation.

Tiramisu has a nice ring to it and is easy to remember.

Ma had an easy version of the classic recipe.

It gets the ‘adults only’ rating because it has strong coffee in it.

If you choose to serve it to the kiddies, well, you’ve been warned.

This could make them a bit hyperactive.

Oh, well, it's summer. They'll run it off.

Hints:

If you don’t have ladyfingers, vanilla wafers (Nillas) can be used.

Or you can make Ma’s Ladyfingers.

Your choice - regular or low fat sweetened condensed milk. 

Same with the cream cheese.

You can use one thawed container of whipped topping instead of the whipped cream.

For a bit of an extra kick use 2 Tablespoons amaretto or Cognac instead of the rum extract in the cream cheese mixture.

Want a classic Tiramisu? Make Carmela Soprano's Tiramisu.

In a few weeks, when we’re in the hottest part of summer, the gang will be sure to enjoy Anna Sultana’s Frozen Tiramisu, Maltese Style.

                                                Tiramisu

Place a medium mixer bowl and beaters in the refrigerator.

Brew a pot of coffee (espresso or double strength)

You’ll need 1 1/2 Cups of coffee for the recipe, so pour 1 1/2 Cups of coffee into a bowl and allow it to cool.

You can drink the rest hot or cold.

Have on hand 

48 savoiardi or ladyfingers

Finely grate 4 to 6 ounces bittersweet chocolate.

Take the medium mixer bowl and beaters out of the refrigerator.

Place in the bowl

2 Cups heavy cream

Beat the cream until soft peaks form.

Place in a large mixer bowl 

2 packages (8 ounces each) cream cheese, softened

Beat until fluffy.

Gradually add

1 can sweetened condensed milk

4 teaspoons rum extract

Beat until smooth.

Fold the whipped cream into the cream cheese / condensed milk mixture.

Set aside.

Lightly dip into the bowl of cooled coffee

24 savoiardi or ladyfingers

Arrange them in a single layer in a 9 x 13 inch pan.

Spoon half of the cream mixture over the ladyfingers and spread evenly.

Sprinkle over the surface

1/2 of the grated bittersweet chocolate

Lightly dip into the bowl of cooled coffee the remaining

24 savoiardi or ladyfingers

Arrange them in a single layer over the cream mixture in the pan.

Spoon the remaining cream mixture over the ladyfingers and spread evenly. 

Sprinkle over the surface

1/2 of the grated bittersweet chocolate

Cover and chill for at least 3 hours. Overnight is better.

About the sky, thanks to the folks at The Farmers' Almanac…

June 20 - First Quarter Moon 6:51 a.m. In this phase, one-half of the Moon appears illuminated by direct sunlight while the illuminated part is increasing.

June 21 - Summer Solstice at 6:07 a.m. This is when the Sun reaches its farthest point north of the celestial equator, giving us the longest day of the year in terms of daylight. Summer is officially here in the Northern Hemisphere!

June 23 - Once it gets dark, take note of Jupiter in the south-southeast, shining to the lower right of the bright waxing gibbous Moon. Jupiter was at opposition in early May, so in June it fades ever-so-slightly to magnitude -2.4 and gets a trace smaller in telescopes. Although Venus outshines it, Jupiter is the dominant light in its part of the sky and still offers a generously big disk; given good seeing and a large telescope, it can be rich in telescopic detail.

June 27 - Saturn comes to opposition in grand fashion, being accompanied across the sky by the full Moon, which itself also happens to be opposite to the Sun. Saturn will arrive at opposition at 8:17 a.m. The Moon will pass about 1° to its north about 15 hours later at around 11 p.m. late Wednesday night and will then officially turn full at 12:53 a.m. on Thursday.

June 28 - Full Strawberry Moon at 12:53 a.m. The visible Moon is fully illuminated by direct sunlight. Though the Moon is only technically in this phase for a few seconds, it is considered “full” for the entire day of the event, and appears full for three days.

June 29 - Moon is at apogee 10:29 p.m., its farthest point from Earth. An easy way to remember: Apogee = Away. You can also try to spot the planet Mercury beneath Venus low in the western horizon, 1 hour after sunset. Mercury, Venus, Mars, Jupiter, and Saturn are the five brightest planets, and all have the possibility of being seen after sunset.

June 30 - Look to the southeast in the evening for the waning gibbous Moon and Mars to rise into the southeast sky about mid-to-late evening.

Anna Sultana’s Frozen Tiramisu, Maltese Style

Goodness, summer vacation is half over!

Only a few weeks left to enjoy summer treats.

So… let’s make more of those freezer favourites!

A couple of weeks ago I posted the recipe for Ma’s Gelatt.

Gelatt is perfect for the family to enjoy.

I mean, most kids love ice cream.

But sometimes you want something a bit special when it’s an ‘adults only’ event.

Tiramisu is easy to prepare.

It means something like “Cheer me up” in Italian.

Yes, it does lose something in translation.

Stick to calling it Tiramisu.

It gets the ‘adults only’ rating because it has strong coffee in it.

If you choose to serve it to the kiddies, well, you’ve been warned.

A few years ago I posted the recipe for Carmela Soprano's Tiramisu.

Ma had her own version.

Guess which one I prefer!

Hints:

Savoiardi are imported Italian ladyfingers.

Ladyfingers go by many names.

If you can't find them, vanilla wafers (Nillas) can be used.

If you have the time, my Ma has a recipe for Ladyfingers.

Instead of mascarpone cheese you can use Greek yogurt.

For a bit of an extra kick you can add 2 Tablespoons amaretto or Cognac to the cream and marscarpone mixture.

Don’t have dark brown sugar? 

No problem - use regular or light brown sugar.

                        Frozen Tiramisu

Place a large mixer bowl and beaters in the refrigerator.

Brew a pot of coffee (espresso or double strength)

You’ll need 1 1/2 Cups of coffee for the recipe, so pour 1 1/2 Cups of coffee into a bowl and allow it to cool.

You can drink the rest hot or cold.

Line an 8 inch square pan with parchment paper or aluminum foil.

Have on hand 

20 savoiardi or lady fingers

Finely grate enough bittersweet chocolate to make 1/2 Cup.

In a large bowl whisk together until smooth

2 Cups mascarpone cheese

1/2 Cup dark brown sugar

Stir in

3 Tablespoons of the cooled coffee

2 teaspoons vanilla extract

Take the large mixer bowl and beaters out of the refrigerator.

Place in the bowl

2 Cups heavy cream

Beat the cream until soft peaks form.

Fold the cream into the mascarpone mixture.

Lightly dip into the bowl of cooled coffee

10 savoiardi or lady fingers

Arrange them in a single layer in the prepared square pan.

Spoon half of the cream mixture over the lady fingers and spread evenly.

Lightly dip into the bowl of cooled coffee the remaining

10 savoiardi or lady fingers

Arrange them in a single layer over the cream mixture in the pan.

Spoon the remaining cream mixture over the lady fingers and spread evenly. 

Cover and chill in the freezer for at least 3 hours.

Before serving, sprinkle the surface of the tiramisu with

1/2 Cup finely grated bittersweet chocolate

Anna Sultana’s Colcannon and Irish Cream for St. Patrick’s Day

Back in January I posted two recipes for Shepherd’s Pie.

One recipe was a handy way to use leftovers.

There was also a hint for a vegetarian version.

But there’s nothing like an actual vegetable recipe to round out a meal.

Colcannon is a great Irish vegetable dish.

Perfect for St. Patrick’s Day.

As are a serving of boxties or a slice or two of Irish Soda Bread.

And a glass of Irish Cream would hit the spot!

Colcannon is a traditional Irish dish made from mashed potatoes with kale or cabbage.

It means white-headed cabbage and is usually served with boiled ham or Irish bacon.

Just like the drinks Margarita and Piña Colada there’s a song for Colcannon:

Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?

Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot.

No, I don't know the tune.

Hints:

About the Colcannon…

An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the fluffy green-flecked dish. 

I don’t suppose the cops would come if you wanted to do this for St. Patrick’s Day.

But it might be a good idea to warn your guests before they tuck into their veggies.

If you have leftover shredded cabbage: 

heat a knob of butter and cook the cabbage for 5 minutes.

It should still be just a little crunchy.

About the Irish Cream…

Some people use coconut extract instead of the almond extract.

                        Colcannon

Mince

3 green onions

Peel and quarter

2 pounds russet potatoes 

Boil potatoes in salted water until tender, about 15 to 20 minutes. 

While the potatoes are boiling, shred

kale or cabbage 

Shred enough to make 3 - 4 Cups. 

Blanch in boiling salted water for 2 - 3 minutes.

Drain and set aside. 

In a small pot melt

1/4 Cup butter or margarine 

Drain the potatoes and mash them in the same pot they were boiled in. 

Beat in

2/3 - 3/4 Cup light cream or milk 

Add enough to make them smooth.

Don’t forget you’ll also be adding butter, so don’t make the potatoes too thin.

Place the pan over low heat.

Stir in the blanched kale or cabbage, the melted butter and the minced onion.

Beat together until well blended. 

Taste for seasoning and add salt and / or pepper if desired.

Serve hot.

Spoon out a portion and make a small indentation on top.

Add a pat of butter or margarine in the well.

Don’t mash it in, but dip a forkful of the potatoes into the melted butter.

                        Irish Cream

Place in a blender

1 cup heavy cream 

1 (14 ounce) can sweetened condensed milk 

1 2/3 Cups Irish whiskey 

2 teaspoons instant coffee granules 

2 Tablespoons chocolate syrup 

1 teaspoon vanilla 

1 teaspoon almond extract 

Blend for 20 to 30 seconds.

Pour into a jar that has a tight lid. 

Store in the refrigerator for 8 hours. 

Shake well before serving.

Serve over cracked ice.

Add

a dollop of whipped cream (optional)

Serve with a nice Irish toast:

May you always have 

Walls for the winds, 

A roof for the rain, 

Tea beside the fire, 

Laughter to cheer you, 

Those you love near you,

And all your heart might desire! 

Anna Sultana’s Mocha Cake and Mocha Fudge Frosting

I’m watching Julie & Julia on television.

It just started.

Julie has had a rough day at work.

She’s home and is making a chocolate cream pie.

That chocolate pie lead to her blogging, sort of.

Ah…  chocolate…

Chocolate has had its place in my writing career, too, sort of.

When Sophie and I wanted to start our radio show in 2007 we had to come up with a name.

It was supposed to be short, catchy, something to tell the listeners who we were.

We went home and wrote lists of what we thought were perfectly good titles.

Robin Eriksson, the Program Director at CKUW, wasn’t impressed by our ideas.

She suggested we name our show Better Than Chocolate.

Since we were totally out of ideas - and we knew she had final say on the show’s name - we agreed to accept her suggestion.

Now we’re talking two senior citizens.

I was 57 and Sophie was 75 years old.

Neither of us had heard of, let alone seen, the movie Better Than Chocolate.

It was a 1999 Canadian romantic comedy movie shot in Vancouver and directed by Anne Wheeler. 

Just so you know, it is one of Canada's highest grossing films of all time, really, according to the Cannes Film Festival Website.

Yeah, well, there were Canadian beavers in it, all right, but just not the type of beavers two old ladies would go to the movies to see.

Wonder how many of our listeners were equally surprised when they tuned in to us.

In 2009 that radio show became my blog Winnipeg is Better Than Chocolate.

Which I started after seeing the movie Julie & Julia.

The circle of life... Julia... Julie... me.

Oh, well…  Back to chocolate…

Chocolate’s health benefits have been in the news lately.

Last year the Huffington Post had an article about that, too:

10 Ways Giving In To That Chocolate Craving Can Benefit Your Health

So, yes, there's proof, chocolate is good for you.

But a square of chocolate doesn’t quite seem like enough for a dinner dessert.

Especially if it’s been a Sunday dinner type of dinner.

That does seem to call for Julie’s chocolate cream pie.

Or Ma’s Mocha Cake with Mocha Fudge Frosting.

Hints:

If you are using all purpose flour in this recipe remove two tablespoons from each cup of all purpose flour.

If you are using cake & pastry flour in a recipe that calls for all purpose flour add two tablespoons to each cup of cake and pastry flour.

The frosting instructions are for the sheet cake.

If you are making two layers:

Cut 2-inch-wide strips of wax paper.

Place the cake upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Spread the frosting over the cake with a spatula.

Smooth the frosting over the top and sides.

Place the second layer on top and cover with frosting.

Let the cake set at least an hour before serving.

                        Mocha Cake

Place the rack in the centre of the oven.

grease a 13 x 9 x 2 inch baking pan or 2 8 inch round pans

      

Preheat oven to 350º           

Sift together into a large mixer bowl

2 Cups cake & pastry flour

2 Cups sugar

3/4 Cup cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Add

2 large eggs

1/2 Cup oil

1 Cup strong black coffee

1 Cup buttermilk

Beat at medium speed for 2 minutes.

The batter will be thin.

Pour the batter into the prepared pan or pans.

Smooth the surface with a spatula.

Bake until the cake is done, 35-45 minutes (30-35 minutes for round pans).

A toothpick should come out clean.

Let the cake cool in the pan on a wire rack for 5 minutes.

Invert the cake onto the rack and let it cool completely.

                        Mocha Fudge Frosting

Chop

8 ounces bittersweet chocolate

Place in a medium saucepan

1/2 Cup heavy cream

1/4 Cup butter

2 Tablespoons light corn syrup

1 teaspoon instant coffee powder

Heat until simmering.

Remove the pan from the heat and add

chopped bittersweet chocolate

Stir until smooth.

Chill, stirring occasionally, until the frosting is thick enough to spread.

Cut 2-inch-wide strips of wax paper.

Place the cake upside down on a serving platter or board.

Arrange the wax paper under the cake to protect the platter.

Spread the frosting over the cake with a spatula.

Smooth the frosting over the top and sides.

Let the cake set at least an hour before serving.