A New Heartsease...

Happy 2020!

 

I have always liked the idea of hearing the clock strike twelve on the last night of the old year.... wakeful to welcome the new year's angel when the old one has winged his flight from us, bearing with him the record of our inner years, its sins and sorrows.

~Claribel (Charlotte Alington Pye Barnard, 1830–1869),

"New Year's Eve," Fireside Thoughts, Ballads, etc., etc., 1865

 

    Let us recall the good times that last year brought and make way for the good times this year shall surely bring!

Happy New Year To All!

Merry Christmas & Happy Holidays!

Wishing Everyone all the warmth and joy of the Season!

A "Spirited" Eggless, Dairy-free Nog

A Vegan "nog" to celebrate the Holidays!

 

    Is there such a thing as an eggless eggnog? Should there be? Why not?

    In this case I wanted a "nog" but had no eggs in the fridge (my bad). So, I did what I often do. Make do with what's on hand.

    Having been a vegetarian on and off through much of my life, I usually have the needful ingredients to make my favorite dishes in a plant-based format without meat, eggs, or dairy.

    Should I call the following offering an Eggless Nog, a Vegan Nog, a Veg-nog (rather catchy, I think)? 

    I'll stick with Eggless Nog as that seems to best describe, in the fewest words, my recipe.

    This recipe makes one eight-ounce beverage, but can be doubled, tripled, and "mega-dupled" to serve as many as needed.

    And you can make it "spirited", or not, by leaving out the liquor and using rum-flavored extract. You can also use coffee-, coconut-, brandy-, or almond-flavored extract, as well.

    And, it's also good as is without the boozy or extract flavorings.

    It's best made fresh. I think that's part of the anticipation. I do the same with hot chocolate because commercial mixes are soooo sweet. If I want hot cocoa I make it from scratch using first rate, "gourmet" dark eating-chocolate and dark cocoa powder. I'll share that recipe, as well, in an upcoming post.

    The ritual of making these two beverages is comforting and they taste all the better for the anticipation engendered while preparing them. And, they're healthier than too-sweet, supermarket offerings. A specially prepared beverage is oh-so welcoming and appreciated by your guests, too.

Recipe: Eggless Nog ( one serving)

1/4 cup *raw cashew pieces soaked in hot water for 30 to 60 minutes.

1 cup almond milk (I like **Silk Original Unsweetened...you can also use vanilla flavored nut milks).

1 TBS maple syrup or equivalent Stevia or Splenda

1/4 to 1/2 tsp vanilla extract, to taste (if not using vanilla-flavored milk)

1/2 tsp each cinnamon and nutmeg

Scant pinch each of cloves and cardomom (cardomom optional)

1 to 2 TBS brandy, rum, or tequila with a pinch of cayenne, optional

5 drops of rum or almond extract in lieu of spirits, optional

    After soaking the cashew pieces, drain them and add them to the blender with the almond milk and rest of the ingredients except spirits or extract flavoring.

    Blend on high until well emulsified. Pour into a glass, and stir in your spirits or extract, if desired. Top with a pinch of additional nutmeg and serve. You may heat the nog, serve it chilled, or at room temperature.

 

    I recommend using *Silk almond milk, or homemade to which you've added 1/8 tsp Xanthan gum to each cup of milk and blended in well. I believe Gellan Gum is the foaming additive in Silk almond milk which only foams when agitated vigorously. 

    Xanthan gum is a flavorless, benign additive that thickens in larger amounts - often used in Keto, Vegan, Wheat Belly, and Paleo diets. Used in small portions, such as 1/8 tsp to a cup of milk, it allows the milk to foam on top and makes it perfect for latte's, cappuccino's, and nogs. Xanthan gum must be blended in well as it has a tendency to clump when added to liquids.

    Blending or whisking brings up the foam in beverages to which "gums" have been added.

    **Cashews also add "body" to the beverage and compensate in that way for the eggs...a bit of thickening is achieved with the cashews.

    Feel free to adjust spices and sweetening to your own palate.

* * * *

 

    However you choose to celebrate the coming Holidays, I wish you merriment, blessings, joy, and all good things!

 

 

Fruits of Winter Tabbouli...and Kayaking?

This festive tabbouli is delicious and nutritious!

    Due to the fact that my several weeks long camping trip was dogged by wind, blizzard, and cold, and few photos were taken, I'll share the high points as an appendage to this blog. The rest consisted of driving, a few hotel stays, and bad weather.

    But first, my recipe for a colorful and delicious winter fruits tabbouli is featured. It's the colors of the Holidays and uses fruits that come onto the market in late Autumn and Winter.

Recipe: Fruits of Winter Tabbouli  (Serves 6 to 8)

1 cup Bob's Red Mill "grains of the Levant" bulgar wheat

1 cup water

1/3 cup olive oil

1/4 cup lemon juice

1 tsp each salt, and allspice (or 1/2 tsp each cinnamon and clove instead of allspice).

1/4 cup chopped fresh spearmint, or 2 TBS crumbled, dried spearmint

3/4 cup sliced scallions

1 cup chopped parsley

1/2 Granny Smith apple diced 1/4-inch pieces

1/3 cup each reduced sugar dried cranberries and golden raisins

1/2 large pomegranate arils/seeds removed and separated from membranes

1 peeled orange, or 2 tangerines or mandarins peeled and sectioned, sections cut into bite-sized pieces

3/4 cup crumbled feta

1/2 cup sliced, raw almonds

 

You'll need the arils from half of a large pomegranate. Save the other half to garnish salads, grain dishes, chicken, beef, or pork dishes. Or you can eat the arils while standing over the sink to catch the drippy red juice!

   

    Place the bulgar and water in a small sauce pan. Bring to a boil, turn down immediately to a low simmer. Cover and simmer five minutes, then remove from heat. Set aside for 10 minutes while you chop the other ingredients. All liquid should be absorbed into the grains.

    Chop the scallions, apple, orange, parsley, mint, and seed the pomegranate half. Place into a large serving bowl, and add the feta, dried fruits, apple pieces, pomegranate arils, and almonds.

 

The ingredients are colorful and rich in vitamins and antioxidants!

 

    To the pan of warm, cooked bulgar, add the olive oil and stir until the bulgar is coated. Add the lemon juice, teaspoon each of salt and allspice, and stir until thoroughly mixed. Add the bulgar mixture to the bowl of other ingredients and stir all together. 

    This tabbouli may be eaten when still warm, at room temperature, or served cold. It's a great addition to a buffet and makes a festive side to most entree's and barbecues. 

* * * * *

 

 

 
I'm outfitted and kayaking on Whiskey Town Lake!  

 

   While most of my vacation days were fraught with wind, rain, or snow, I spent a few warm and wonderful days in Redding, CA visiting my Dad, and his wife Sandy, before departing to nearby Cottonwood to visit my brother, Russ...where the wind soon caught up to me.

    While in Redding, the wind stopped, and Sandy outfitted me in her gear and taught me the basics of kayaking. It was fun and something I want to do at home this summer. 

    Living near Coeur d'Alene, Idaho means that there are many lakes upon which to practice and hone my new-found hobby! 

    I arrived to visit my brother near Cottonwood just ahead of the return of the California windstorms that have been the cause of Pacific Gas and Electric shutting down service to homes in high fire-risk areas. I arrived just after a return to power and left his place a few days later on the cusp of another windstorm and shutdown scheduled for that very afternoon.

    The wind blew my car into Oregon where wind and rain there necessitated a hotel for the night. Leaving the next morning amidst wind and rain, I left the rain behind - finally - in Washington State, but didn't lose the wind until just before reaching Spokane. I finished the drive home in the dark, arriving home at around 7:30 p.m. after stopping at the Applebee's in Coeur d'Alene for dinner.

    I may have to review the idea of late Autumn camping trips! The weather prevented much of the camping part of my trip that I'd envisioned.