THE VILLAGE VOICE

"All through the long winter I dream of my garden. On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar." ~ Helen Hayes ~ Joyful spring pansy faces _____________ SPRINGHOUSE SALAD with ORANGE VINAIGRETTE ~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper __________ 1 large head romaine bunch of watercress 2 large wedge-sliced avocados dipped in freshly squeezed orange juice 2 large wedge-sliced red or green pears dipped in freshly squeezed orange juice 2 oranges, peeled and sectioned 3-6 sliced cooked chicken breasts (gently poach in fresh orange juice, water, a bit of white wine & tarragon) toasted almonds or pistachios ORANGE VINAIGRETTE: 1 Tbsp. freshly squeezed orange juice 6 Tbsp. extra-virgin olive oil 2 Tbsp. wine vinegar pinch salt & freshly ground pepper Combine orange freshly squeezed orange juice, olive oil, wine vinegar, salt & pepper in screw-top ja...

"Christmas Eve was a night of song that wrapped itself about you like a shawl. But it warmed more than your body. It warmed your heart ... filled it, too, with melody that would last forever." ~ Bess Streeter Aldrich ~ Well-deserved rest ___________ CRANBERRY WASSAIL ~ A treat for the whole family ______________ 1 tsp. whole cloves 3 broken cinnamon sticks 1 (48-oz) bottle cranberry juice 1 (48-oz) bottle apple juice 1 (6-oz) can thawed frozen lemonade 2/3 cup water 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/2 tsp. ground ginger 1 (33.8 oz.) bottle ginger ale Apple wedges cranberries Tie cloves and cinnamon in cheesecloth bag or use tea ball. Combine cranberry juice and next 6 ingredients and spice bag/ball in large pot; bring to boil, cover, reduce heat and simmer 20 minutes. Uncover and simmer another 20 minutes. Discard spice bag/ball. Add ginger ale and warm until hot. Serve in mug with apple wedge and a few cranberries. _______________ CRANBERRY APPLE FRENCH TOA...

BREAKING TRADITION ~ time for simplicity PUMPKIN SOUP with CHILI CRAN -APPLE RELISH ~ delicious recipe courtesy of Rachael Ray 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 fresh bay leaf 2 ribs finely chopped celery with greens 1 medium finely chopped yellow onion salt and pepper 3 Tbsp. flour 2 tsp. thyme 2 tsp. hot sauce taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 tsp. freshly grated nutmeg Relish: 1 crisp apple 1/4 finely chopped red onion 2 Tbsp. lemon juice 1/2 cup dried chopped cranberries 1 tsp. chili powder 2 tsp. honey 1/2 tsp. ground cinnamon In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serv...

SIMPLE SUNDAY NIGHT SUPPER original dinner plan aborted ~ grim thoughts followed watching the "No. 1" LOOSER team in the NFL - ~THE DETROIT LIONS~ In spite of putrid feelings, we must eat ... and considering heavy days ahead 'eat light' ! ...but first fix yourself a 'consolation' pitcher of POMEGRANATE COSMOS (Barefoot Contessa ) * 2 cups good vodka (Stolichnaya or Finlandia ) 1 cup orange liqueur (Cointreau) 1 cup pomegranate juice 1/2 cup freshly squeezed lime juice (3 limes) Garnish with lime peel strips. llllllll SAUTEED SHRIMP with CRANBERRY CITRUS SALSA 2 pounds peeled large shrimp, tails intact 1/2 cup orange juice 4 Tbsp. olive oil plus 2 Tbsp. for saute 4 cloves minced garlic pinch of coarse salt fresh ground pepper to taste Combine orange juice, garlic, olive oil, salt and pepper. Add shrimp and chill at least 2 hours. Drain and saute in 2 Tbsp. olive oil until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Pour m...