The only food photos I’ve got from the past month or so are about baking! Lots of white flour, butter, and sugar!
Effective December 1, the weekly batch of cookies gets elevated from oatmeal, chocolate chip, or peanut butter cookies to Holiday Spice Cookies, Empire Cakes, Millionaire’s Short Bread, PB balls, and traditional Sugar Cookies. I’m going to try my hand at a new recipe: Black Cocoa Shortbread - using black cocoa powder. The cocoa is processed differently - something called ‘heavy Dutch processing’ which removes most of the acidity. It’s allegedly the kind of cocoa used to make Oreos!
Since we do eat meat, veg, and fruit, I’m working out my holiday menus. In addition to Christmas Eve (usually seafood), Christmas (usually ham), and New Years (usually something exotic), there is DS#2’s birthday (usually a prime rib or steaks on the BBQ.)
One thing I’m going to make is my favourite cranberry relish! Super easy, and a big dose of vit C. Beautiful with roast pork or turkey.
1 large unpeeled orange (cut into eighths and seeded)
3/4-1 cup sugar
Place the cranberries and the orange segments in the food processor and wazz it up until diced fine. Transfer to a glass bowl and stir in sugar to desired sweetness. Store in fridge (at least 6 hours for flavours to blend and sugar to dissolve). Serve cold.
#2 layer cake (lemon)
#3 lemon meringue pie
#4 Empire cakes
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