The Gingerbread Man Christmas Tree

Remember a few months ago when I said I was making my Gingerbread man ornaments? Well- here they are... sort of.
Aren't they just the cutest? Funny thing about these little guys- an accidental stop by Gabriel Brothers one blustery November day resulted in scoring five of these ornaments for 25 cents each. I would have gotten so many more, but this other lady snatched up the rest before I even had a chance to get any more! I had to ask her if I could just have one of hers, so that I would have five.

It's the closest I ever came to getting into a brawl in a department store! But finding these alleviated the need for me to make any... and my hand-crafted jobbers weren't any where near as adorable!

(As you can see, I still do not know how to set the date on this camera...)

Bring Us the Figgy Pudding

I hadn't planned on any blog posts this week, but curiosity has gotten the best of me, and I thought I'd share some of my research here.

I've always been in love with the idea of celebrating Christmas with an old-fashioned Victorian-esque holiday dinner, complete with goose and figgy pudding. Okay, the goose I get. The figgy pudding, on the other hand isn't so common these days. The Internet is great for researching all of those great mysteries in life, such as "What is figgy pudding, anyway"? Well, read on as I unravel the history of this Victorian Christmas staple, courtesy of wisegeek.com:

"In actuality, figgy pudding is more of a cake than a pudding. There have been recipes for figgy pudding since the 15th century, although its popularity as a Christmas dessert probably reached its peak during the late 19th century. Several factors have significantly hampered the wholesale expansion of the figgy pudding industry, including an interminably long cooking time, an exotic ingredients list and a cringe-inducing dependency on saturated fats for texture.

There are numerous recipes for figgy pudding, from a traditional steamed version similar to modern bread pudding to a pastry-covered blend of figs, dates, fruits and spices. Nearly all figgy pudding recipes call for three or four hours of steaming. This is accomplished by placing a metal bowl with the figgy pudding mixture into a larger bowl partially filled with boiling water. The indirect heat generated by the boiling water cooks the figgy pudding evenly and slowly. This is equivalent to using a bain marie water bath for individual ramekins filled with batter.

The most traditional figgy pudding recipe is very similar to a carrot cake base blended with a custard. Chopped figs are added for flavoring and texture, along with chopped dates or apples when available. The spices in a figgy pudding are similar to carrot or spice cake - cinnamon, allspice and nutmeg are commonly used. Heavy cream, eggs, sugar and milk help to create the custard. For additional flavoring, many traditional figgy pudding recipes also call for liqueurs such as cognac or rum. Non-alcoholic extracts can also be used.

Some figgy pudding recipes call for a loaf of fig-infused bread to be crumbled into the mixture, while others suggest standard breadcrumbs. As if this weren't enough, the most faithful recipes also call for the addition of an animal fat called suet. Suet is a form of fat found near an animal's kidneys. Pure butter and shortening can be substituted if suet is not available locally. All of these ingredients are mixed together in a metal bowl or pudding mold and placed in a larger pot for steaming over a fire.

Only three or four short hours later, those house-squatting carolers demanding their figgy pudding can finally be appeased. Steaming was a very popular cooking method before the days of regulated heating. Even if the source of the heat were inconsistent, the food itself would still cook fairly evenly. Even so, the unveiling of a figgy pudding was often a defining moment for the cook. The dessert would be either a solid success or a soggy mess. Charles Dickens hints at this figgy pudding moment-of-truth during the Cratchit's dinner in his novel, A Christmas Carol."

So the mystery of figgy pudding is no longer a mystery for me. There is one other somewhat-related Victorian Chirstmas tidbit I like to share. Like the song that demands figgy pudding, the Christmas goose isn't without mention in an older, less popular song for Christmas. I always envisioned street carolors in Victorian dress somewhere in London singing merrily with their stiff accents:

"Christmas is coming, the goose is getting fat.

Please put a penny in the old mans hat.

If you haven't got a penny, a hay-penny will do.

If you haven't got a hay-penny, then God Bless You!"

And for anyone who doesn't know, a hay-penny is a half a penny. This truly is an old song, for who pays for anything with pennies any more, much less half of one!

Suzy Snowflake

Click on the following link to enjoy a vintage holiday classic... from my childhood, yes- but also from my Mom and Dad's!

A Brief Hiatus for the Holidays

As always, my plans far exceed what happens in reality, and I must apologize for not having more Christmas blog entries to share. I intended on sharing some of my most-guarded Christmas cookie recipes with you all, but the fact-of-the-matter is I have only time for baking them right now, so tapping out the recipes on this blog just isn't optional.

Funny how, even though I've been preparing for the holidays since September, I'm still remembering all those "little" things that need to be done... like search high and low for genuine mistletoe since my Mom pointed out that the silks just "aren't the same". And scrambling through the stores for all of those last-minute gifts for those I've forgotten. And picking up that box of baking soda which somehow was left off my baking shopping list. Do you know I haven't even sat down to watch Christmas cartoons with TJ yet?

I haven't even mailed cards yet. Too bad nobody appreciates intentions. I intended on sending you are card, but... and I intended on having you over for dinner, but... and I intended on taking you to the Nutcracker Ballet, but... Too often I am just that- a butt...

But, alas a working girl just can't squeeze in all of those extra things some times. And I'm not going to beat myself up if I don't find that mistletoe or if I only have time to bake 5 different types of Christmas cookies instead of 10 this year.

I've never been one for New Year's Resolutions, but I'm actually looking forward to 2010 because I've got some exciting news to share, and I'm actually going to make some resolutions this year. This past year has taught me a valuable lesson, and I'm going to take my new life lesson and make 2010 better than 2009- which isn't saying too much because in all honesty we've actually had a great 2009!

That being said, I must bid you all adieu, for it's likely I will not be posting again during this week of Christmas. After the holiday, I will surely have pictures and stories to share, for both blogs, so please check back in the first week of January!

I hope you all have a wonderful and blessed Christmas, with my wishes for a fabulous 2010!

And God bless us, everyone!

Recipe of the Week; USE-THAT-LEFTOVER-TURKEY-WHITE-MEAT TORTILLA SOUP

So its 11 days after Thanksgiving, and I've got a gallon-size Ziploc full of white meat- the least favorite of everyone in my household.

What to do?

Fix a big pot of soup, of course! But not just any soup- no bland turkey noodle here!

This recipe I'm about to share is basically an adaption from a state of Oklahoma cookbook I once borrowed from my friend Dyan. It's not quite the same as the one in the book, the original calls for chicken, which of course would be just fine. I'm going to share my post-Thanksgiving turkey version. I suggest not veering to far from this recipe, only because it's a very ingredient-laden soup, and it takes just the right combination of stuff to have the right consistency and flavor.

Don't be scared, however- this soup is really easy, and can be ready in 1/2 an hour or so. Like all my favorite soups, there are tasty options with garnish, but the tortillas are necessary- otherwise we can really call it "tortilla" soup, now can we?

INGREDIENTS

2 to 3 cups left over turkey, cut into large pieces

1 can (or two cups) chicken or turkey stock

1 medium onion, diced

2 cloves garlic, minced

1/2 to 3/4 package taco seasoning

1 can golden hominy, drained

1 can black beans, rinsed and drained*

1 can ranch-style beans, OR 1 can pinto beans, drained

1 can diced tomatoes

8 oz. jar green chilie salsa, or salsa verde

1 small can diced green chilies

*ensure that the black beans are rinsed well, to avoid the soup from turning a murky grey color

For Garnish-

about 10 corn tortillas, cut into thin strips

shredded cheddar/jack cheese blend

fresh cilantro or parsley

scallions, white and green parts, sliced

sour cream

avocados, sliced

Start soup by sauteing onions and garlic in a little olive oil for a few minutes. Add chicken stock, tomatoes (with the juice), salsa, and diced green chilies and turkey. Add taco seasoning, about a half a package to start, and stir everything together.

Bring to a boil. You may add more stock to adjust soup thickness to your preference if necessary.

Reduce to simmer, and add beans and hominy. Stir and taste, adding more taco seasoning if the soup isn't seasoned enough. Be a little conservative at first, to avoid the soup being too salty.

Allow soup to simmer for about 20 minutes or so, the turkey should have broken down into smaller pieces.

Meanwhile, fill a small skillet about half way up with vegetable oil. When the oil is hot enough for frying, drop in a small handful of the tortilla strips and allow them to cook until crunchy. Remove from skillet and drain on paper towels. You may lightly salt the strips as you remove them to the paper towels. Continue this process until all the strips are fried.

To serve the soup, ladle into bowls and sprinkle grated cheese on top. You may add sour cream, cilantro, scallions and avocados (or any combination of these garnishes) to the top of the soup as well. Top off with some of the tortilla strips, poking them vertically down into the soup.

**For convenience sake, you could substitute tortilla chips instead of frying your own strips, but I really don't recommend that. The homemade strips are really what make this soup unique, and store-bought chips could be too salty.

You could also throw in a diced jalapeno for a little more heat, if desired.

Return to Bethlehem

Last evening we enjoyed a quick trip to Bethlehem. Our church puts on an annual tour of the city, complete with live animals and soldiers willing to arrest you if you don't pay your taxes upon entering the city.

I realize I should have mentioned this online prior to the event, but unfortunately last evening was the last night for tours.

It's a wonderful way to break from the hustle and bustle of this busy time of year to reflect on the the true meaning of Christmas, to which I bid you all Peace on Earth, and truly Good Will Towards Men.

Good Tidings of Great Joy

Well my friends, my Thanksgiving holiday went fabulously, and with nary a slap while we all indulged in the macaroni-and-cheese!

Funny how once a certain holiday or season is over, immediately any reference or reminder of it suddenly seems so out-of-fashion. So once the last bite of sweet potatoes had been gobbled up, the fall decorations were promptly boxed up and the mistletoe and holly begin to grace the banisters. Lights suddenly surround windows, and somewhere in the background I hear Burl Ives wishing us a "Holly, Jolly Christmas!"

As you are aware, I have been working on Christmas since the spirit hit me in October. Other than the baking and wrapping, for the most part I'm way ahead of the game this year! Only a few gifts left to purchase, and I can sit back and relish in the joy of the season!

My only controversy this year is whether or not to put up a real tree or find a nice faux somewhere.

I'm not blessed with a very large living room, so sadly a large bushy tree isn't an option. What to do, what TO DO! Well, at any rate my gingerbread men will have a branch to hang on, soon I am certain.

That being said, I must run off... it's starting to cool considerably outside and I hear my kettle whistling. Time for some comfort and joy in a pretty Christmas mug!