Hitting Send

Thick, grey clouds made their way over the valley’s surrounding mountains yesterday, sitting heavily against the snow-capped tops, threatening downpours in the small town. As the mist settled upon the valley floor, Christmas shoppers dodged the scattered showers, seeking warmth in local cafes. As Winter was only a day away, I felt inspired to pull out my family mulled wine recipe, as I Love making it this time of year. It’s a festive blend of red wine, cinnamon, cloves, citrus and sweetener, which is fun to offer friends and family, and makes the house smell yummy.

Making mulled wine not only makes me feel as though I am carrying on the tradition handed down by my mother and grandmother, but also connects me with the holiday tradition of my ancestors, as making mulled wine has a long history. ‘Mulled’ simply means heated and spiced, and this can be done with cider, mead, wine, and liquors. In medievel times the heated wine was known as Ypocras or Hipocris, named after the physician Hippocrates. In the 1500s, cookbooks listed methods of mulling “Clarrey”, or Bordeaux. Recipes involved honey, cinnamon, cardamon, galingale and French wine. Mulled wine was a favorite in Victorian England, and was known in Nordic countries as Glögg. In German-speaking countries the beverage is known as Glühwein and has a documented history dating back to around 1420. In Romania it is called vin fiert (”boiled wine”), and can be made using either red or white wine, sometimes made with peppercorns. In Italy, mulled wine is made in the northern part of the country and is known as vin brulè. And, in Chile the drink is called navegado and is heated and spiced with cinnamon sticks, orange slices, cloves and sugar. Almonds and raisins are also commonly added.

There are many recipes for mulled wine, and the recipe can be used with apple or cranapple juice in lieu of wine, if one prefers a non-alcoholic spiced beverage. My family recipe:

1/2 gallon Burgandy wine (any dry red wine can be used, but use less expensive wine)
1/4 gallon apple juice (or water)
sugar to taste
4-6 cinnamon sticks
8-12 whole cloves
1/4 teaspoon nutmeg
orange slices

other spices one could add:
ginger
peppercorns
star anise
allspice
vanilla bean
lemon slices

In a large pan, heat ingredients to just below boiling point. Mull for at least fifteen minutes. I like to heat it for an hour or so. One can put the spices in cheesecloth, but I prefer to let them drift about in the wine. Float slices of orange and/or lemons on top. It’s very pretty!

Love and Holiday Blessings,
Antonia

It was Cinco de Mayo, and I was browsing the internet when a new email appeared in my inbox entitled, “I’m making this”. It was from my Lovely mother, and it was a recipe for Coconut pudding. Sounded good to me! I Love coconut! But, would she? Ohh-ho-ho, the answer to that came shortly thereafter, when I heard the sound of pots and pans coming from the nearby kitchen. “Come and help me,” she called! I didn’t need to be asked twice!

She had already begun the first step, which is to heat the milk on the stove. A note about the milk we used, to which I initially had an aversion, but am now a big fan. It is excellent, fresh local, organic milk, antibiotic, hormone and preservative-free, and comes in glass bottles. My hesitancy wasn’t from its lacking in hormones, as I believe my body makes those just fine on its own, and certainly doesn’t need artificial varieties in my food or any other source. No, my resistance stemmed from the slightly lumpy texture at the top, which mom quickly explained comes from the fresh cream in it. Hmmm, I wasn’t so sure about that. But, she pointed out that even the low fat version had a certain amount of cream and that it was the natural form of milk. I tasted it… she was right! It was Excellent. I highly recommend trying to find this for yourself, Dear Reader.

The rest of the recipe is very easy to follow. The only other recommendation I would make is to read the directions through prior to making it, have ingredients measured, and make certain you beat the whole egg, plus the additional egg white prior to beginning, as one needs to stay put near the stove quite vigilantly for this recipe. I think the pudding is better when served warm. But, either way it is very, very yummy!

COCONUT PUDDING
~ Best served warm from Mexican Light Cooking
____________
2 1/2 cups low fat milk
1 cup unsweetened shredded coconut
1/3 cup sugar
(if using sweetened coconut, reduce the sugar to 2 Tbsp.)
3 Tbsp. cornstarch
pinch of salt
1 whole large egg, beaten, plus 1 lightly beaten egg white
1 tsp. vanilla extract

In medium saucepan, warm milk over medium heat until bubbles appear around the edges, 3-5 minutes. Add shredded coconut and half the sugar. Remove the pan from the heat and let the coconut steep in the milk 20 minutes. Transfer coconut mixture to a blender and puree until smooth.
Combine remaining sugar with cornstarch and salt in a medium saucepan. Gradually whisk in coconut puree until well blended then beat in one whole beaten egg plus one lightly beaten egg white. Bring to a boil over medium heat, whisking constantly. Reduce heat to medium-low and continue to cook, whisking, 2 minutes. Remove from heat and stir in vanilla.
Let pudding cool slightly for 10 minutes and serve warm, which is traditional in Mexico. Or spoon into serving bowl/bowls and chill. (6 servings)

Mom found this recipe at Joey Randall’s blog

Enjoy, Dear Readers!

Love and Blessings,
Antonia

For me, the kitchen is the heart of the house, the place from which the home gets its warmth and inner glow and its occupants receive nourishment. My clearest early childhood ‘kitchen memory’ is an excited and joyful three-year-old toe-headed me looking up at my mother as she prepared pancake batter. She had a way of making it so special, as she smiled down at me and explained that we were going to add a “secret ingredient”. Man she was clever! lol She would bring her finger to her lips and say, “Shhhh, it’s a secret!” as she added a healthy ingredient I would otherwise reject. haha mom! Then she would top my pancake with fruit in the shape of a happy face! I was hooked on this kitchen place from which fun could be had making yummy treats. (It helped that mom was making everything from scratch at this time. Yogurt, bread, tortillas, pies, cookies, pancakes, jams and pizza. Mmmm… good start, yes? )

I became more hands-on as a six year-old in Amsterdam. My mom was working at a vegetarian restaurant and I was allowed to help out in various ways, such as cookie making. *grin* I remember sitting on a stool rolling dough into balls as I watched the people come and go. It was great fun which allowed me to enjoy the nurturing environment of the kitchen and socialize a bit at the same time.

I began really exploring my own inner chef around the age of ten. Although I think it was at the age of twelve that I fell for my mother’s copy of Joy of Cooking which truly led to my exploration in blending flavors, mixing herbs and spices, the ways in which certain meats were best cooked, when to undermix in baking, how to heat sugars and chocolates, and most importantly, when to set the cookbook down and trust yourself. In all honesty, I tend to ‘eyeball’ measurements, especially when cooking, as opposed to baking which is far more of an exact science requiring proper proportions. That said, I treasure certain recipes I’ve acquired over the years and treat their directions respectfully by following them. Some of these were passed down to me through the matriarchs in my family, from my greatgrandmother, or grandmother, or mother, and others I’ve been given by dear friends, or even from the newspaper. Although, I find that there really is something quite special about following a recipe knowing that the beautiful women in my lineage followed them before me.

Wherever the recipes I share derived from, my hope is that they will be appreciated in your home’s heart. Whether cooked solely, or in a bonding experience shared, may they nourish your body, mind and spirit! Hint: the secret is always Love! Here are a couple of Fall soup recipes I’ve enjoyed a great deal.

The most basic soup I have been making for myself is this Lentil. Lovely with cheesy melted sandwiches or quesadillas. Yum!

Ingredients

* 2 tablespoons olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 1/2 cup finely chopped celery
* 2 teaspoons kosher salt
* 1 pound lentils, picked and rinsed
* 1 cup peeled and chopped tomatoes (optional for me! lol)
* 2 quarts (8 cups) chicken or vegetable broth,
or, purified water will still taste great!
* 1/2+ teaspoon freshly ground coriander
* 1/2+ teaspoon freshly ground toasted cumin

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and then stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. (Optional: Using a stick blender, puree to your preferred consistency.) It’s been my experience that salt should always be added at the end. Serve immediately.

* 2 tablespoons extra-virgin olive oil
* 2 medium white onions, diced
* 2 garlic cloves, minced
* 2 jalapenos, seeded and minced
* 3 ripe medium tomatoes, chopped
* 1 quart chicken stock, recipe follows
* Salt and freshly ground black pepper
* Canola oil, for pan-frying
* 8 corn tortillas, cut into 1/8-inch-thick strips
* 1 1/2 cups shredded cooked chicken
* 2 avocados, halved, pitted, peeled, and diced
* 1 cup shredded Jack cheese, optional
* 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
* 1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

The view through my lens lately has looked like a lot of basil with more than a chance of pesto being made! haha Some of my readers will remember that back in Spring I took myself on an Artist’s Date by planting herb pots. One of these herb pots was for basil alone and it grew up to be a very big, proud plant, for which I was so grateful. But, oy! What to do with it all? I know! Let’s make pesto!

I know most people harvest their basil leaves prior to its flowering, and I actually did cut it back and try to dissuade the flowering process from occurring. hahaha The flowers not only grew back practically overnight, but they grew big and beautiful, attracting many, many bees. I thought it was sweet to watch the bees dancing round and round my basil plant from Sun up to Sun down, as they are fascinating and impressive creatures, but it also allowed me to stretch my comfort zone, as the basil sat directly next to my favourite swing. I would sit in my swing, keeping a watchful eye on the bee’s activity, but before long we all became so comfortable with each other that I could lie down in my swing, head inches from their buzzing! I’ll tell you, dear reader, this was an amazing experience for me! I went out each evening and fearlessly watered my basil while bees flitted about right next to me, swirling round my head. I not only had a new respect and appreciation for them, but a comfort level I’ve never experienced before. Beautiful!

I was reluctant to chop down my basil both because the lovely bees were still coming and because I was attached to the routine of watering my beautiful plant twice a day. But it was clearly time, and it was going to be a really big job! lol I began early in the day, letting the plant know that it was time, and asking for its blessing, I took down one stem after the next and placed them on a towel. There was a bit of resistance from the bees, who followed me (or rather the basil) across the yard. I tried to communicate to them that it was no longer theirs. Not once did I fear them, though I did feel a little sad for the bees. But, hey, there were almost no flowers left! I had waited as long as possible! BTW, save those flowers! They are an incredibly tasty addition to eggs, salads, rice, and more!

Harvesting, washing, and drying the leaves was an all day job, but I was left with stacks and stacks of basil leaves ready to be made into yummy pesto. So, into a blender (I recommend using a food processor, but mine is too small for such a big job, so I used a blender) I put high quality, extra virgin olive oil, Parmesan, pine nuts, freshly crushed garlic, basil, and a touch of salt. Blend, and voila! Pesto! Yes, it really is that easy! Harvesting the basil for two cups takes a bit of work, but that can also be easily purchased. It’s worth it to make your own pesto from scratch! It’s Yummy!!!
Extra tip: pesto freezes very well! Just seal the top with a thin layer of olive oil and freeze for up to 6 months.

In Tune With Mother Nature
If you listen for the songbirds
As they greet the summer sun,
And love the way the wind can make
The trees sings just for fun;
If you like to hear the ocean
As it drums upon the shore,
And imagine all the whales out there,
And hope they’ll sing some more;
If you think of all the animals
As players in a band,
Each with a lovely tune to play,
All needed on the land;
And know that as a boy or girl
A woman or a man
You have a vital role to play
In Mother Nature’s plan;
If you honor every living thing
As a part of nature’s treasure
You’re in tune with Mother Nature
So let’s all sing her song together.