Christmas is like a grand dinner: It takes forever to prepare
for it, and then it’s over in a heartbeat.
Elaborate preparations, planning and covert operations have to
take place in order for things to come off perfectly.
Christmas is like a grand dinner: It takes forever to prepare for it, and then it’s over in a heartbeat.
Elaborate preparations, planning and covert operations have to take place in order for things to come off perfectly. And, even with the best of intentions, nothing ever does come off exactly as planned.
Though I love preparing lists, finding perfect gifts for people and shopping for our big Christmas brunch, what I love most is that you really never know what’s going to happen.
Put a bunch of people together and something different happens every time. Someone may be extra funny this year. Another person may cry.
Maybe two people who haven’t talked in a long time will make some room for each other on the couch.
You just never know. You can’t help but hope for the best things but the truth is, you don’t know what will happen on Christmas day or any other time.
I used to think I could plan for every eventuality in my life. Now I know that isn’t possible.
That knowledge can be a little disconcerting but it can also bring a measure of peace.
We each have to give of ourselves, do the best we can, try to be good people, and let our lives unfold. To me, that special spirit is evident in the weeks leading up to Christmas.
We are lucky to live in a community where people give what they have to those less fortunate.
Because of the generosity of this community, lots of children will receive surprise presents and books. Because of the unselfish bakers, homeless people will receive homemade cookies on Christmas and New Year’s Day.
I wish for all of my readers a joyous Christmas season filled with family and good food. Laugh, talk, remember, share. It may feel that it’s over in a heartbeat but the memories will last much longer.
• Perfect end to the baking season: My Aunt Judy sent this to me from Colorado last year.
So many readers enjoyed it, I thought I’d run it again. A disclaimer: I didn’t actually try this recipe. My sister and I call the main ingredient ta-Kill-ya so I couldn’t test it.
Jose Cuervo Christmas Cookies
1 cup of water 1 tsp baking soda
1 cup of sugar
1 tsp salt 1 cup of brown sugar lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Step 1: Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again. To be sure it is of the highest quality, pour one level cup and drink.
Step 2: Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Step 3: Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the Cuervo is still OK; try another cup just in case.
Step 4: Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the fruit off the floor. Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.
Step 5: Next, sift two cups of salt, or something. Who giveshz a hoot. Check the Jose Cuervo.
Step 6: Now shift the lemon juice and the nuts. Add one table. Add a spoon of sugar or something. Whatever you can find. Greash the oven.
Step 7: Turn the cake tin 360 degrees and try not to fall over. Don’t forget to turn off the beaterer. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
Cherry Mistmas!
• My perfect pre-Christmas day … turn on the Christmas carols, plug in the tree, put some fragrant soup on the stove and just relax. Several readers have asked for winter soup recipes and what better time to make them than now or after a busy day. This first recipe is from Barbara Kafka’s “Soup: A Way of Life.” Be sure to use good quality bread, like French or sourdough.
Tomato and Bread Soup
4 3/4-inch-thick slices good bread
1/3 cup olive oil
3 medium cloves garlic, smashed, peeled, and sliced
1 medium onion, very finely chopped
14 large basil leaves, washed well and cut across into narrow strips
1 3/4 pounds plum tomatoes, peeled and cut into 1/4-inch dice
4 cups chicken stock
2 teaspoons coarse salt, or less if using commercial broth Freshly ground black pepper, to taste Good olive oil, for serving
Step 1: Heat the oven to 225 degrees . Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
Step 2: In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Step 3: Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Step 4: Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
• This next soup recipe is from Gourmet Magazine in 1991. I have kept the recipe because it is very good and easy. Serve in bowls with the melted cheese on top.
Soupe a L’Oignon Au Fromage (French Onion Soup)
6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
1 tablespoon all-purpose flour
1 1/2 quarts beef broth
12 thick slices of French bread, toasted 3/4 pound coarsely grated Gruyère
Step 1: In a large kettle, cook the onions in the butter over medium-high heat, stirring frequently, for 40-60 minutes, or until they are golden brown.
Step 2: Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes.
Step 3 :Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper.
Step 4: Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the toast in the bottom of bowls, then add the soup.
Step 5: When the bread floats to the top, heap each piece with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)
Cooking Tip
Looking for a quick way to cool cookies? Open the sliding glass door and set the cookies on the nearest counter. They will cool in no time at all.
Christmas cookie donations
A dear friend to our community, Isabel Cadei, died recently due to injuries suffered in an accident. For several years, Isabel offered her home for the collection of cookies for the homeless.
Her lovely cottage house would be filled with over 1,000 cookies. The smell was amazing! She and her generous friends and family would bag cookies for hours and then store them for Christmas Day, when they are given to the homeless as they leave the shelter in the morning.
Isabel was tiny, but her heart and her hugs were big. Her family has decided to continue collecting cookies at their home in her honor. If you would like to contribute cookies for this year’s Christmas treat, please drop them off at the Cadei family’s home, 7761 Rosanna Street in Gilroy. Volunteers will be there on Dec. 22 from 6 to 9 p.m. and on Dec. 23 from 9 a.m. to noon to accept donations and bag any cookies that are not already wrapped. Thank you so much!
