Monday, December 14, 2009

Christmas Trees and Hannukah Candles

I am a Jew by choice.  I converted a number of years ago and have never looked back.  We all have our reasons for doing what we do and I do not feel the need to explain my actions.  I did what I wanted to do for me and that's that.

However, if you've been reading my blog for awhile, then you know my maiden name is "Cromwell."  Clearly, not the stuff Jews are made of.  Which means I spent most of my life celebrating Christmas.  Indeed, when our kids were growing up, we celebrated both holidays - Christmas and Hannukah.  But, let's call it like it is (or was).  Hannukah?  Not so much.  Christmas was the holiday that ruled and of course it had to do with the excitement of leaving cookies out for Santa and the plethora of presents on Christmas morning.  I'll leave it at that.

And then they grew up.  And left our house.  By that time, I was officially Jewish anyway, so no more Christmas holidays here.

 I will confess I have silently breathed a sigh of relief that I haven't had to do the frenzied shopping thing for years now.  Folks will ask me if I have finished my Christmas shopping and I will just smile, knowing that I am immune.

Oh, but wait.  Holy crap.  I forgot about the mailman, the hairdresser, the dry cleaning guy, the yard crew, the folks at the VA where I volunteer, my mother and a host of others whom I care about and who are deserving of some kind of gift from me.  Oy veh.  I always think that I'm exempt and don't have to deal with any of it until the reality comes crashing down on me - hard - usually a week or so away from December 25th.  As you can probably guess, that's where I found myself today.

First, though, let me digress (I'm good at that, right?).  As I was walking up to the entrance of Whole Paycheck Foods the other day, I was all but accosted by a slew of little, tiny Christmas trees.  I'm talking about the size you can place on a desk or a table.  I wavered.  We haven't had a Christmas tree in years.  I caved.  It's kind of like eating a broken cookie - it doesn't count.  Same with a miniscule tree, yes?

So I bought it.  And then had to head to Target for little, tiny ornaments (the heirloom ones ensconced in my attic are way too big).  But WTF????  They were totally sold out of little white lights.  WTF????

Turns out that's not uncommon.  My friend Olive explained to me today that she buys her lights 6 months in advance because they always are sold out.  Who knew?

In any event, I managed to find some (crappy) ones at the local Kroger.  I got the tree decorated.  And then I came home today and made some really good English Toffee with Fleur de Sel to package up as gifts for everyone.  Here's the recipe.  And it doesn't discriminate between Christmas or Hannukah, either.

English Toffee with Fleur de Sel
2 cups (4 sticks) unsalted butter
2 cups granulated sugar
1/2 teaspoon salt
12 oz. semi-sweet chocolate chips
Fleur de Sel

Heat butter, sugar and salt in a saucepan over medium high heat.  Cook and stir until mixture reaches 310-degrees (hard-crack stage).  Divide between 2 sheet pans which have been greased (or preferably lined with Sil-Pats).  Use a small offset spatula to spread caramel evenly.

As soon as caramel is cool to the touch (this will only take a couple of minutes), flip it over to prevent sticking. If you wait too long, it will harden and you won't be able to flip it without cracking.  It needs to be cool, but still pliable.

In the meantime, melt the chocolate. 

After caramel is cool, blot off excess butter with paper towels.  Pour half of chocolate over each pan and spread out with a spatula.  Sprinkle Fleur de Sel evenly over.

Place pans in refrigerator to cool and harden, about 30 minutes.  Break into shards and uneven pieces.  Try to refrain from eating most of it as you do this.

Yield:  a whole bunch.  Enough for lots of gifts if you don't decide to keep it all for yourself.


Flatbread

Does anyone out there make bread at home anymore?  I do.  Well, not often but certainly around the holidays.  Or when I am having a dinner party (which doesn't seem to be often any more - I must be getting lazy).  And sure, you can make a pan or two of homemade rolls but why go to the trouble of shaping and forming them when all you have to do is whip up a quick dough in your electric mixer, let it rise, throw it in a pan, pat it out, top it with whatever and stick it in the oven.  Voila!  You have just made flatbread which is both a showstopper and a cinch.

What I am giving you here is a basic flatbread recipe.  It's the one we used at Watershed when I worked there and it is easy and delicious.  Don't be afraid of it because if you follow the recipe, it will turn out beautifully every time. 

Flatbread (adapted from Watershed Restaurant, Decatur, GA)

1/3 cup warm water (105-115 degrees.  Use a thermometer.  Don't guess)
1 packet yeast (not rapid-rising)
2 lbs. unbleached, all-purpose flour
2 1/3 cups water, room temperature
1/4 cup extra-virgin oil, plus more for rising
1 tablespoon sea salt

Place the 1/3 cup of water in the bowl of electric mixer.  Add yeast and mix briefly to blend then let sit for 5 minutes.  Add flour, remaining water, olive oil and salt.  Turn on mixer just to combine then turn mixer off and let sit for 10 minutes.  Then mix on low speed for 8 minutes.

Oil a large container or bowl.  Place dough inside and cover.  Place in a warm place (not in the oven, however) and let rise until doubled, about 90 minutes.

Here's what it looks like before and after rising

Generously grease a baking sheet (I use a half sheet pan) with olive oil.  Place dough in pan and press out as much as possible.  Let rest for 10 minutes.  Keep repeating until dough covers the entire pan, about 30-40 minutes.  Dimple well with your fingertips and sprinkle with kosher salt and freshly ground black pepper to taste.  Spread topping over.  Bread is ready to bake when it has risen to the edge of the pan.

Place in oven preheated to 375-degrees.  Bake for 45-50 minutes, turning pan once until browned, golden and done in the middle.

Cool slightly, then use run a large spatula around sides and underneath flatbread until it comes loose.  Turn out onto a cutting board and cut with a serrated knife as desired.

Serves 12-16.

Oh, but now for the fun part!  You can top this with just about anything you like and you can serve this in several different ways:

1)  Cut it into small squares or rectangles and you have a terrific appetizer. 
2)  Take it a step further, cut those squares in half, spread with goat cheese or whatever you can think of and now you have gorgeous little mini-sandwiches. 
3)  Slice the entire thing lengthwise, then cut crosswise into 1/2-inch strips.  Lay strips flat on a baking sheet, brush with olive oil or butter, bake at 350-degrees for 8-10 minutes and you have crunchy and crispy flatbread sticks.  Serve as an appetizer or alongside a steaming bowl of soup or pasta. 
4)  Add a sweet topping (like the roasted grape idea below) and serve warm squares of it with a soft, runny cheese for dessert, along with a yummy dessert wine.

Here are two ideas to get you started:

Fresh Herb Topping

1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh rosemary
2 cloves garlic, thinly sliced
2 shallots, thinly sliced
1/4 cup extra-virgin olive oil
Lots of kosher salt

Mix well and spread over unbaked flatbread dough.

Roasted Grape Topping

1 bunch (about 4 cups) red seedless grapes
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt
1 cup coarsely chopped pecans
1 tablespoon chopped fresh rosemary
2 tablespoons lemon or orange zest
1/2 cup turbinado (raw) sugar
Kosher salt and freshly ground black pepper

Place grapes in a bowl.  Toss with olive oil, chopped thyme and kosher salt to taste.  Spread out on a baking sheet and roast in oven preheated to 350-degrees for 15-20 minutes, shaking pan once.  Remove from oven and let cool. 

Scatter roasted grapes over unbaked flatbread then sprinkle over pecans, rosemary, zest and sugar.  Season generously with salt and pepper then bake as directed above.  (Note:  this would also be delicious with crumbled goat cheese sprinkled over as well).


This is what I made last week.  Crap, why did I give it away?  What was I thinking?







Freebees!


My favorite mornings are those that start with oats and laptop time (blogging) time. Oh, and cappuccino. Absolutely cannot forget the cappuccino.




And not any oats, bloggies...the best oats. Oats a la pumpkin butter! With Splenda brown sugar, turbinado, and pecans. Mmmmm! To DIE for!!!

What's your favorite way to start your morning?



Sadly, Lily's toe is hurt. She was playing with her sissy yesterday, though we're not sure what actually happened. Sweetie pie has been limping around looking all pathetic since it happened. She's going in to see the doggie doc this afternoon. Poor punkin...



Literally, she's looked like this since yesterday. Doesn't she just look...sad? And pathetic?
Count her chins..that always makes me smile.


 Lunch today was Tuna Edamame Salad, light string cheese, a Nutridel cookie, and a can of Zevia. It was a really satisfying lunch -- one of the most satisfying I've had in a long time! High-five, self, for planning ahead and making that tuna salad last night!!

 
The wonderful people at The Healthy Baking Company sent me suncakes and Heart Thrive Meals-to-go. Not only are they adorable, but check this out...


One 2-ounce Heart Thrive contains...
~150-165 calories
~2 grams of fat
~32 grams of carbohydrate
~6 grams of fiber
~15 mg sodium
~6-7 grams of protein
~260 mg calcium

Ingredients in the Apricot Heart Thrive: Oats, unsulfured apricots, brown rice syrup, brown rice flour, soy protein concentrate, soy flour, inulin (chicory root extract), rice bran, natural fruit juice, dried plums, dried apples, dried pears, orange peel, calcium citrate, almond extract.

Facts: Vegan, wheat-free, dairy free, no preservatives, no GMO, low glycemic index
Taste: A
Nutrition: A-

These Heart Thrives are GOOD! My only regret is that they're not lower in calories. Hence the minus. Would I recommend this product? ABSOLUTELY! The Heart Thrive was extremely filling, but I would need something more to call it a meal. Though, I do have the appetite of a heifer.

Thank you, Mark over at The Healthy Baking Company for the tasty samples! If you're interested in trying Suncakes or Heart Thrives, go here
BEST PART!! If you place an order, you get SIX FREE Heart Thrives/Suncakes...and I do, too! Did you hear that?! Drop my name or blog name saying that you heard about The Healthy Baking Company through me and you get 6 FREE items with your order! 

You may also be a lucky recipient of a suncake or Heart Thrive if you participate in this...

I received a slew of recipes yesterday for the cookbook but none yet today. :( Don't forget to send your recipe(s) to Mrs.RD44@gmail.com! You will be the lucky recipient of tried and true favorite recipes and also enter to win a fabulous giveaway (which will be edible!). Up to 12 entries per person! Go here for more details!

In nutrition and health news...

Will the Food Guide Pyramid eventually include weekend and holiday guidelines? Studies show that weekend eating habits are as terrible as at the holidays. Researchers at the University of Pittsburgh found that the quantity and quality of foods eaten during a meal over the course of the day differs considerably on weekends and and holidays [1]. If you're anything like me, that's not an understatement in the least.

Question: Do you think it's sensible to add holiday and weekend guidelines to the Food Guide Pyramid?

Have a good evening, all...and to all a goodnight! Just kidding...I'll be poking around reading blogs later!

[1]. Leff Ritchie, Amanda. Should Guidelines For Weekend and Holiday Eating Be Incorporated Into Food Pyramid? University of Pittsburgh. December 11, 2009.