THE VILLAGE VOICE

"Blessed is the season which engages the whole world in a conspiracy of love!" ~Hamilton Wright Mabie CRANBERRY UPSIDE-DOWN CAKE ~ Good old-fashioned holiday dessert (Detroit Free Press clipping) _____________ 10 Tbsp. room temperature unsalted butter 1 cup plus 2 Tbsp. granulated sugar, divided 4 cups fresh cranberries plus 1 cup for garnish 1 1⁄4 cups sifted all purpose flour 1 1⁄2 tsp. baking powder 1⁄4 tsp. salt 1 large room temperature organic egg 1 tsp. vanilla extract 2⁄3 cup milk zest of 1 large orange 1⁄3 cup red currant jelly 1⁄2 cup unsweetened heavy cream (plus 1 Tbsp. powdered sugar) or good vanilla ice cream Preheat oven to 350º. Adjust oven rack to lower quarter of oven. Spread 4 Tbsp. of butter on bottom and sides of an iron skillet (heavier on the bottom). Sprinkle 1⁄2 plus 2 Tbsp. of sugar on bottom of pan. Place cranberries in pan. Set aside. In large mixing bowl, sift together flour, baking powder, salt and remaining 1⁄2 cup of sugar. Set as...

"Oh, with a little luck ~ December will be magic again." ~ Kate Bush 'Magical' Cyclamen (Return of the native ~ 4 th year) The Cyclamen Society _________ CHOCOLATE BOURBON BUNDT CAKE ~ Perhaps because the taste is so memorable, ideal for holiday entertaining and Derby Day, this same recipe is posted on many websites ... this keeper is from Wickwood Inn ... ___________________ 2 sticks unsalted butter (more for greasing pan) 2 cups all-purpose flour 5 oz. good quality unsweetened chocolate (like Ghirardelli 60% or 70% cacao for baking) 1/4 cup instant espresso powder 2 Tbsp. unsweetened cocoa powder 1 cup bourbon and more for dousing 1/2 tsp. kosher salt 2 cups granulated sugar 3 large eggs 1 Tbsp. vanilla extract 1 tsp. baking soda Confectioner's sugar or softly whipped cream for garnish Butter and flour a 10-cup Bundt pan. Preheat oven to 325-degrees. Over simmering water, melt chocolate. Let cool. Put espresso and cocoa powders in 2-cup or larger glass...

"November always seemed to me the Norway of the year." ~ Emily Dickinson CHRYSANTHEMUM (November Flower of the Month) _________ APRICOT MOUSSE ~ Sweet Decadence from an old Southern Living, perfect for the holidays _______________ 20 ladyfingers 3 (16-oz.) cans undrained apricot halves 2 envelopes unflavored gelatin 5 organic egg yolks 1 1/4 cups sugar, divided 1/8 tsp. salt 1 cup milk 2 Tbsp. apricot brandy (or light rum) 1 (2-oz.) package slivered almonds 1 1/2 cup whipping cream 3/4 cup whipping cream 2 Tbsp powdered sugar 1/8 tsp. almond extract Garnishes: apricots sliced toasted almonds fresh mint sprigs Cut a 30 x 3-in. strip of wax paper; line sides of a 9-inch springform pan with strip. Split ladyfingers in half lengthwise; line sides and bottom of pan with ladyfingers. Drain apricots, reserving 1/2 cup juice. Set aside 4 apricots for garnish. Add remaining apricots to food processor and process 1 minutes. Set aside. Sprinkle gelatin over 1/2 cup juice and set ...

"I will honour Christmas in my heart, and try to keep it all the year." ~ Charles Dickens (From 'A Christmas Carol') Christmas Cactus Cacto de Navidad ( Schlumbergera truncata ) ______________ ORANGE CHEESECAKE with RASPBERRY POMEGRANATE SAUCE ~ Perfect for holiday entertaining loosely adapted from clipped Bon Appetit (October 2006) ________ Crust: 1 3/4 cups vanilla wafer or shortbread crumbs 1 1/4 cups finely chopped walnuts 6 Tbsp. sugar 1 stick unsalted melted butter Filling: 5 (8-oz) packages room temperature Philadelphia cream cheese 1 2/3 cups sugar 3 Tbsp. flour 2 Tbsp. grated orange zest 2 tsp. orange extract 5 large organic eggs 2 large egg yolks Sauce: 4 cups pomegranate juice 2 (12-oz) packages fresh-frozen raspberries 1/4 cup sugar 1/2 cup honey Mint leaves (optional) Preheat oven to 500-degrees. Butter bottom and sides of 9-inch springform pan; wrap foil around outside. Crust : Combine crumbs and walnuts. Add melted butter and blend until m...

Follow me in merry measure, Fa la la. la la la. la la la. ~ Chocolate Moose _____________ CHOCOLATE MOUSSE PIE ~ Fairly easy dessert for the Chocolate-lover in your life. Make ahead, freeze and thaw overnight in the refrigerator. Crust: 3 cups chocolate wafer crumbs 1/2 cup melted unsalted butter Filling: 1 lb. semisweet chocolate 2 eggs 4 egg yolks 2 cups whipping cream 6 Tbsp. powdered sugar 4 room temperature egg whites Chocolate Leaves: 8 oz. semisweet chocolate 1 scant Tbsp. vegetable shortening holly leaves (or other decorative leaves like lemon or camellia) round red cinnamon candy 2 cups whipping cream sugar Crust : Combine crumbs and butter and press on bottom and completely ups sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer). Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95-degrees). Add whole eggs and mix well. Add yolk and mix until thoroughly blended. Whip cream with powdered sugar until so...

Don we now our gay apparel, Fa la la, la la la, la la la. GINGERBREAD SOUFFLE with WARM CARAMEL SAUCE ~ Holiday favorite if only for the sweet smells of cloves, cinnamon, and ginger drifting throughout the house (adapted from That's My Home ) _______ 6 Tbsp. unsalted butter 6 Tbsp. all-purpose flour 1 cup milk 1/2 cup heavy or whipping cream 5 egg yolks 1 1/2 cups packed light brown sugar 1 Tbsp. ground ginger 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 2 Tbsp. chopped crystallized ginger 7 (room temp.) egg whites Whipped cream (garnish) sugar for coating souffle dish Preheat oven to 425-degrees. Butter a 2-quart souffle dish and coat lightly with sugar. Melt butter in heavy medium-size saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually stir in milk and 1/2 cup cream. Cook, stirring constantly, until thick and smooth. Remove from heat. Add egg yolks, one at at time, whisking well after each addition. Whisk in brown sugar, breaking up lumps, an...

' Tis the Season to be jolly, Fa la la la la, la la la la. ~ Jolly ol ' souls on the Christmas tree ____________ CHAMPAGNE-POMEGRANATE COCKTAIL 8 oz. champagne or sparkling chilled wine 2 Tbsp. pomegranate juice 1 cube turbinado sugar or 1 rock candy stirrer Place sugar cube in champagne flute (or rock candy stirrer); add 2 Tbsp. pomegranate juice and 8 oz. Champagne or sparkling wine. Serve immediately. Both will dissolve adding a tad of sweetness. (1 serving) ______________ SWEET & SPICY NUTS 1 lb. fancy pecan halves 1/2 cup plus 2 Tbsp. honey 1 Tbsp. water 10 Tbsp. Turbinado 'sugar in the raw' sugar 1 tsp. ground cumin 1/2 tsp. cinnamon 1/8 tsp. ground cloves 1/8-1/4 tsp. cayenne 1/2 tsp. coarse salt Preheat oven to 350-degrees. Warm honey & water ~ do not allow to boil. Mix well and cool to room temperature. In small bowl, combine 1/2 cup Turbinado sugar and spices. In large bowl, combine honey mixture & nuts. Toss well until nuts are thoroughly c...

"There are several theories as to the origin of the name 'cranberry.' One is that the open flowers look like the head of a crane; another is that cranes like to these sour berries. The Pequot Indians of Cape Cod called the berry ibimi , meaning bitter berry. Algonquin Indians were among the first to harvest wild cranberries. They used them for food, medicine, and as a symbol of peace. Native Americans pounded cranberries into a paste and mixed with dried meat, and called this mixture 'pemmican.' One of the first references to cranberries was made in a letter written by Mahon Stacy to his brother in England dated April 26, 1680." ~ Cranberry Facts & Trivia ~ American cranberries meet English flow-blue ______ SPICED CRANBERRY RELISH ~ Another favorite cranberry sauce recipe ( Wolfgang Puck 1993 on Good Morning America) _______ Peel and juice of 1 medium orange Peel and juice of 1/2 medium lemon 3 cups port 1 package (12 ounces) fresh cranberries, washed 1/...

"The true essentials of a feast are only fun and feed." ~ Oliver Wendell Holmes ~ Muted mum ___________ CARAMEL PECAN TART ~ Sensational easy twist on traditional pecan pie ... shortbread-like crust meets buttery-rich brown sugar-honey topping. A favorite clipped from Southern Living 2007. ________ 3 1/2 cups coarsely chopped pecans 2 cups flour 2/3 cup powdered sugar 3/4 cups cubed unsalted butter 1/2 cup firmly packed brown sugar 1/2 cup honey 2/3 cup unsalted butter 3 Tbsp. whipping cream Arrange pecans in single layer on baking sheet. Bake at 350- degrees for 5-7 minutes or until lightly toasted. Cool on wire rack 15 minutes or until completely cool. Pulse flour, powdered sugar, and 3/4 cup butter in food processor 5-6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of lightly greased 11-inch tart pan with removable bottom. Bake at 350-degrees for 20 minutes or until edges are lightly browned. Cool on wire rack 15 minutes or un...

" May all your troubles last as long as your New Year's resolutions." ~ Joey Adams ~ Cheers! _________ TOURTIERE ~ Traditional French Canadian meat pie __________ TRADITIONAL PASTRY FOR TWO LARGE PIES 3 cups unbleached flour 1 cup vegetable shortening like Crisco (lard for the purest) 1 scant tsp. salt 1 large beaten egg 1 Tbsp. vinegar ice water Place flour, salt, and shortening in food processor or large bowl. Process with machine or pastry blender until mixture resembles course corn meal. In large glass measuring cup, beat the egg. Add vinegar and enough ice water to equal 1/2 cup. Pour over flour mixture. Blend only until dough holds together in a ball. Shape dough into thick, flat rounds. Cover with plastic wrap and refrigerate until easy to handle (about 1 hour). Note: Skip the ABOVE and head for the refrigerated section at the market. Purchase Pillsbury Pie Crusts ... unroll (dust with 1 Tbsp. flour), spread into pie pan, flute, fill and bake. Not as good as above ...

"I could give up chocolate but I'm not a quitter.' ~ Author Unknown ~ Chocolate Moose ________________ CHRISTMAS CAPPUCCINO MOUSSE ~ Decadent & delicious __ 1 1/2 cups whipping cream 4 large organic eggs 8 oz. chopped good bittersweet chocolate 4 tsp. instant espresso p owder 1/8 tsp. cream of tartar 1/4 cup sugar 1 tsp. vanilla extract Unsweetened whipped cream chopped chocolate covered espresso beans (Trader Joe's) fresh mint sprigs fresh cranberries Separate whites from egg yolks. Let stand at room temperature. Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat. In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold c hocolate mixture into whites, blending well. In chilled...

~ Autumn leaves of red and gold (Bloomfield Village) ___________ PEAR~CRANBERRY CRISP with CINNAMON ICE CREAM ~ Beloved pears, cranberries and ice cream ... the perfect ending to a perfect meal. This treasured recipe is a favorite holiday dessert, clipped from BON APPETIT (Nov 2002). * 3 lbs. ripe Anjou pears (about 5) peeled, cored, cut into 1-inch pieces 1 cup fresh cranberries 3/4 cup sugar 1 1/4 cups all purpose flour 1/2 cup finely ground walnuts 1/4 cup packed dark brown sugar 1/4 tsp ground cinnamon 1/2 cup (1 stick) unsalted butter, melted, cooled Cinnamon Ice Cream* Preheat oven to 350-degrees. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2 inch glass baking dish. Mix flour, next 3 ingredients , and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish. Bake crisp 45 minutes. Increase oven temperature to 375-degrees. Bake until golden, about 10 ...

(adapted 20 years ago from Elizabeth's in Northville ) 2 (12 ounce) bags washed and stemmed cranberries 1 1/4 cups sugar 1 cup fresh orange juice zest of 2 oranges Streusel topping: 1/2 cup brown sugar 1/2 cup flour 1/2 cup chopped walnuts or pecans 1/4 cup hard unsalted butter Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don't let them lose their shape.) Add orange zest. Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping. When ready to serve, pop under broiler for about one minute or until browned. Serve with a heaping mound of vanilla or ginger ice-cream. (serves 6-8)