Thyme For Cooking, the Blog: Season's Eatings

I have come to the conclusion that there are two approaches to most things: mine and that of the rest of the world.

Naturally I wonder how so many people can be so wrong.

I'm a marathon kind of person. No I don't run them.
I like to get everything organized then do vast quantities of the same stuff.

When we lived in the U.S. and still did that whole 'gazillion Christmas presents to our thousand closest friends and family and spent the GNP of 2 small countries' bit, I did all of the wrapping (and yes, I did fancy wrapping) on one exhausting weekend; all day; both days. If it didn't get in the queue for wrapping then, it didn't get wrapped. (We don't do presents any longer. We do food, wine and one wee holiday.)

Some people would make a loaf of Cranberry bread to enjoy; then, perhaps, make a Pumpkin bread some evening when they had a few free minutes.

I spend all day in the kitchen, make 8 of each and freeze them. If I'm going to the effort of getting everything out (as in, out of the cabinets; whew, such an effort!) I like to make it worth my while.

The same with Christmas cookies. I used to spend an entire weekend making 8 or 10 different kinds. Now, knowing that we can/shouldn't possibly eat them all, I limit myself to 3 kinds.

I still allocate my time efficiently enough that I'm scrambling to get the last batch out of the oven before dinner.

What's that you say? Start in the morning? Don't be foolish.

I calculate in my head how long it will take me, then work backwards from the latest possible finish time to get my start time. Then I delay starting for 20 minutes, to make it interesting. Pressure, remember?

Without further ado: The Cookies!

Susan, from Food Blogga is hosting a Christmas Cookie Party.

I posted these recipes earlier in the month and promised the photos this weekend.

I baked yesterday; late yesterday, of course,

To start with I have one new recipe.

After much negotiation, mon mari convinced me to give up one of my chocolate favorites so he could have his absolute most favorite ever.

Lemon Bars
From the Betty Crocker Cookie Book

1 cup flour
1/2 cup butter
1/4 cup powdered
2 eggs
1 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbs fresh lemon juice

1. Cream 1st 3 ingredients
2. Pat firmly into 8 inch (20cm) square pan, building up edges a bit
3. Bake at 350F (180C) for 20 minutes
4. Beat rest of ingredients together until frothy
5. Pour over crust and bake 25 minutes longer, just until no imprint remains when touched lightly in center.

On the left of my little Christmas plate, are the
Ginger Chocolate Chip.

On the right are the Peanut Butter Oatmeal.

Both recipes are on my first Christmas Cookie post.

On to other loose ends:

I did part of the Seasoned Eatings recap in my last post but had not yet made the recipe that Val, of More than Burnt Toast, sent to me, along with the lovely Ice Wine.

Now I have.

Voila!

My first handmade chocolate truffles! (Sprains shoulder patting self on back...pat,pat,pat)

The three rather perfect-looking ones are what's left of the ready-made samples Val sent.

The rest, incredibly delicious looking truffles, I shaped with my very own hands.

Ice Wine Truffles

6oz (180gr) good, dark, chocolate (I used 72%)
1/2 (125ml) cup whipping cream
2 tbs (30ml) ice wine
finely chopped almonds
good cocoa powder

Finely chop the chocolate. Heat the cream to boiling and pour over the chocolate, stirring until all chocolate is melted. Stir in wine. Cover surface with film and freeze for 2 hours.
Scoop into small ball with melon baller. Freeze again for 10 minutes. Roll in almonds, then cocoa.
Eat.

Want to know what I had for breakfast this morning?

Yup, 3 cookies (1 of each) and 2 ice wine truffles washed down with a cup of rich dark hot chocolate. I thought bran flakes would be over-doing it....

A Reminder:

Still a few days left to bear your foodie soul. Search your closet/pantry for skeletons. Remember, confession is good. It can, but doesn't have to, be an actual recipe. It could just be the description of the, um, food or a story of the, um, event; holiday related or not....
Really, any dirty little secret you feel like sharing! You have until Christmas to post - the round-up will be just before Dec. 31. The usual rules: post, link to me, send me an e-mail with permalink. Click for details!

Come on, tell! Share the pain...you'll feel better! And so will we!

The gifts have all been delivered; the goodies unwrapped; the identity of the Spicy Secret Santa revealed.

It's time to show your stuff! It's time for the Seasoned Eatings Grand Finale Round-Up.

Lindsay, of Country Girl, City Living, and I will be sharing the fun!

But first: Don't you just love it when you trudge to your post box in the cold and, instead of the usual collection of bills and ads, there's a package waiting for you?
And not just any package but an actual present? Just for you? Containing something yummy to eat?

And for me, if that something happens to involve chocolate, well it's just about perfect. The only possible thing that could improve it would be a lovely wine.

Hang on there, just a minute, wait up.....

Yes, there it is!

A little bottle of wine. But not just any wine; it's Icewine!

That wonderful, nectar of the gods that only happens when the stars are in perfect alignment with Father Frost (or something like that).

Each tiny, frozen grape, picked in the dead of night in the coldest of winters, produces one, perfect drop of sweet wine.

Val, of More than Burnt Toast, not only sent me the wine, but a box of Icewine Truffles to tickle my taste buds and a recipe to make more of my own....which I will be doing tomorrow. Stay tuned! (How did she know? Wow, just like Santa Claus, she knew my secret cravings! Awesome!)

Let's see what everybody else got:

As long as I'm at More than Burnt Toast , we'll start with Val.

Lindsay, my co-sponsor of this fun event, and author of Country Girl, City Living, sent Val some famous New York Roof Top Honey!

I remember reading about this a few years ago: some enterprising young man put bee hives on New York roofs and starting making honey. Cool!

You'll have to visit More Than Burnt Toast to see what delectable treat she's making with it!

Deb, of Deb's Key West Wine a nd Gardening, got to do something I've wanted to do for years:

Make Lace Cookies!

Her Cinnamon Lace Cookies, look fantastic! She makes it sound so easy.

She got the cinnamon and the recipe from Sher, of What Did You Eat? (It looks like there were a few other goodies as well.)

Go have a look at the ones she rolled and dipped in Chocolate! She said she's going to send me those. Really. She is. She promised. All of them.

So, what did Sher,of What Did You Eat? get?

Lydia, of The Perfect Pantry, sent her (according to Sher) a very sturdy bottle of Hot Sauce along with some wonderful flavored salts.

That rooster does look sturdy, doesn't he? You'll have to read the post to find out why - and to get the recipe for the Ceci Bruschetta that she made immediately to taste that lovely salt.

Some things just can't wait.

And I can't wait to see what Lydia, of The Perfect Pantry received in her mailbox!

New Mexico Chili Powder !

According to Lydia this is the real thing!

Carmen, of articles dans la poucan, sent her this baggie full of hot goodness, plus several recipes, including a very interesting one for Black Bean Soup.

Heading over to articles dans la poucan, let's see what Carmen got for her pressie:

Ulrike, from, Kuchenlatein sent her a package for making Braune Kuchen or Brown Cakes.

Carmen says she was unfamiliar with both one of the ingredients and the recipes.

She persevered, with marvelous results. You have to go see....

Following our fragrant trail of crumbs to Germany: Ulrike, of Kuchenlatein, received a gourmet package from my home town (or one of them).

Amy, of Knit Think, sent her Ras El Hanout, (and Wild Rice and food magazines) which she used to make a beautiful Chicken with Prunes.

I love the molded rice on that, Ulrike!

Back to the other side of the pond, to visit Amy, of Knit Think, and see what was in her package.

When you live in the frozen north there is nothing, absolutely nothing (well, maybe something) like getting a bag of fresh herbs in the middle of winter.

This Italian Blend was sent from the farmer's market in California by Simona, of briciole, directly to Amy's kitchen.

I envision a lot of fragrant simmering's in the future!

Simona, of briciole, is getting to know cardamom.

Wendy, of A Wee Bit of Cooking, sent her the spice, along with a yummy dessert recipe.

Simona, gives us a bit of information about cardamom, (thanks for that) and a wonderful recipe for Cardamom Carrots.

The dessert, she assures us, will follow.

Wendy is off playing in the snow and I can't find her gift - she'll have to wait.

But don't wait to see what Peter, of Kalofagas got from Pam, of Zoomie Station!

Guess what was wrapped up in all of the pretty, red ribbon?

I'm not telling...but it was from Pam's own garden and Peter made an incredible Pear Croustade with it....

And, no, it's not a pear...duh!

After a horrific day, Pam, of Zoomie Station, got to sit down to a homey chicken dish she made with the goodies sent to her by Lannae, of Lannae's Food and Travel.

I'm not telling what the secret ingredient is, but Lannae says it is to Chinese Americans what tomato sauce is to Italian Americans.

Want to know what treasures Lannae got:

Huh? Do yah? Head on over to Lindsay's at Country Girl, City Living to get the other half.

That's first (or last) half of the first annual Seasoned Eatings Event. See y'all next year!

A Reminder:

Still over a week left to bear your foodie soul. Search your closet/pantry for skeletons. Remember, confession is good. It can, but doesn't have to, be an actual recipe. It could just be the description of the, um, food or a story of the, um, event; holiday related or not....
Really, any dirty little secret you feel like sharing! You have until Christmas to post - the round-up will be just before Dec. 31. The usual rules: post, link to me, send me an e-mail with permalink. Click for details!

Come on, tell! Share the pain...you'll feel better! And so will we!