I love Christmas, but truthfully, by Christmas Day night, I am ready to have the house back to normal….. the most important “de-holidaying” is getting the kitchen back in shape. That means I no longer have to keep a minimum of 5 pounds of butter and 36 eggs in the refrigerator. The carton of milk returns to a quart of 2% instead of a gallon of whole milk, 2 quarts of heavy cream and 2 quarts of half and half. It takes me a while to get all of this accomplished, but I do start on Christmas Day night. I’d like to think I would shed the pounds I’ve gained from Thanksgiving to Christmas just by ridding myself of butter and cream, but alas, the pounds remain way into springtime, and usually, beyond!

I hope your Christmas wasn’t messed up by the blizzard that hit the Midwest. Mother Nature and Jack Frost joined efforts to create havoc in the Kansas City area, successfully changing plans for many families. Mine was fortunate to not have anyone arriving on flights or traveling by car.

So, here we are, a few days till the end of 2009. I haven’t done much partying on New Year’s Eve for the last 3 years, and I don’t think I want to return to wild partying anytime soon. No, I think a nice quiet evening at home is how I will be spending the evening. Arch and I used to have big New Year’s Eve parties at our home, usually having around 35 guests and food galore. Arch always made his Black-eyed Peas, traditionally good luck to all who eat them on New Year’s Day. After midnight, Arch would serve his specialty along with big chunks of hot cornbread. Those were the days.
You do know that Black-eyed Peas are not really peas at all, don’t you? They are actually beans. According to the USDA they are high in potassium, iron, and fiber. In fact, a one-cup serving of cooked black-eyed peas supplies 11 grams of fiber, almost half of the daily requirement. They are also extremely low in fat. Certainly the nutritional aspects of black-eyed peas should be convincing enough to serve them often.
Arch’s recipe for black-eyed peas is easy and takes very little hands-on time. The cooking method may be adapted to suit you, but he always simmered them slowly on the stove. But they can be cooked in a slow cooker, or prepared quickly in a pressure cooker. They may also be cooked ahead and refrigerated for up to three days; simply reheat, adding additional water if necessary.
Arch's Black-eyed Peas with Ham Hocks
6 Servings
1 cup dried black-eyed peas
3 cups water
3 meaty ham hocks
1/2 cup chopped onion
1 teaspoon salt
1 clove garlic, finely minced
1/2 teaspoon red pepper flakes
1 tablespoon tomato paste
additional salt and freshly ground pepper, to taste
Directions:
· Sort the peas, removing any broken ones or rocks; rinse well and place in a large saucepan.
· Cover with water, bring to a boil, and boil for 10 minutes.
· Let the peas sit for at least 1 hour; drain.
· Return the peas to the pan and add the water;
· Bring the peas to a boil, turn down to a simmer, and cook until the peas are almost tender, 1-2 hours.
· Add the remaining ingredients and simmer covered until the beans are very soft and tender, checking periodically to make sure there is enough water.
· About 15 minutes before serving, remove the ham hocks from the mixture; remove the meat from the hocks, chop, and add back in to the peas.
· Taste for seasoning and add salt and freshly ground pepper if necessary.
· Simmer for about 10 more minutes, then serve.
Happy New Year!

Christmas is almost here! Have you baked cookies yet? Here are my two all time favorite Christmas Cookie recipes. I am pretty sure if you leave a plate of these out for Santa, you will be a BIG hit with the old guy!

I am wishing you and yours a very Merry Christmas!

This is my favorite cookie of all time, and I love cookies, so that is saying a lot! The recipe is from Pelagia Frosch of Detroit. Mrs Frosch is the mother of my dear friend, Inge Richter. Every Christmas she sends a huge box of Lebkuchen to Inge. I’ve tried to highjack the UPS guy before he delivers them, but so far I have been unsuccessful!

I hope you find the time to bake them; if you love spice cookies, you will be a big fan of Lebkuchen!
Thank You, Mrs Frosch!

Lebkuchen

1 pound honey
1 pound sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ground cloves
1 dash ground ginger
1 rounded tablespoon baking soda
1 stick butter, softened
1 cup milk
3 large eggs
2 1/2 pounds flour
1/2 pound ground walnuts
cocoa for color, adjust to your liking
for glaze:
powdered sugar
warm water

Cream the butter, sugar, honey and then add eggs. Sift all of the dry ingredients together. Add the dry ingredients alternately with the milk and the ground nuts to the creamed mixture. Preheat the oven to 350 degrees.
Roll out the dough on lightly floured surface. Cut with 1 1/2-2" cookie cutters, usually round or star shaped. Bake on greased cookie sheets for 15 to 20 minutes. When cool enough to remove from baking sheets, glaze with mixture of powdered sugar and water. These cookies can be kept for months in a cool place if stored in a metal can along with a whole apple.

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My next favorite cookie is the Italian Cuccidati, a fig stuffed cookie. They are a lot of work if you do the traditional shaping and decorating, but you can just do half moon shape and use a simple glaze. I think they are definitely worth the extra effort! The photo is by the Food Network.

Cuccidati, Italian Fig Cookies

Filling:
8 ounces dried figs, chopped
6 tablespoons brandy
1 jar honey (8-ounce)
2 ounces raisins
2 ounces dates
2 ounces dried cherries
2 ounces citron or candied pineapple
1 cup walnut pieces, toasted
1 cup whole, blanched almonds, toasted
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 pinches ground clove
Rind of 1 lemon (remove any white pith)
Rind of 1 orange (remove any white pith)
Pastry:
2 1/2 cups all-purpose flour
1/3 cup sugar
3/4 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
3 eggs (1 whisked with 1 teaspoon water, to make an egg wash)
1/4 cup milk
Icing:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (1 to 2)
Colored sprinkles, or small dots

1. Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
2. In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
3. Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
4. On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
5. To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.

6. Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies.
7. Preheat the oven to 350 degrees F.
8. Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
9. Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
10. Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.

Did you notice that the movie “Julie and Julia” is available On Demand? $4.99 and you can spend a lovely evening with Julia Child and French cooking! What a bargain! It is a delightful movie and one that makes you want to cook. Go back to my Thursday, August 13th blog for my story about the movie. Then, if you haven’t seen it yet, please think about renting it. You will be glad you did…..but have groceries on hand, because you are going to be hungry!
I am anxious to check out “Nine” a new musical that will be released to the theatres on Christmas Day. Mind you, I am not a big musical fan. “Moulin Rouge” was such a disappointment for me….much to dark and disturbing to be a musical! I want a musical to have me smiling and humming a song on my way out of the theatre. Is that too much to ask?

So, back to cooking…..yesterday I made a batch of Amaretto Fudge….wow, pretty good!
Tastes just like Christmas is suppose to! It is fun to have flavors and aromas “take you back” to special times. That is what the aroma of Bourbon does for me….holiday time and Bourbon Balls! My Dad was a huge fan of those little spheres of Christmas Joy! You don’t see them very much anymore, but when I say “Bourbon Balls”, everyone over the age of 45 or 50, particularly men, smile wistfully, remembering when…..

Do you suppose A Kansan in the Kitchen can bring them back? Let’s give it a try!

This unbelievably easy recipe is a Southern favorite, made with bourbon, vanilla wafer crumbs, and cocoa, along with pecans and confectioners' sugar.
Ingredients:
BOURBON BALLS
5 c. crushed vanilla wafers
2 c. confectioners sugar
1/4 c. cocoa
2 c. chopped nuts
6 tbsp. light corn syrup (Karo)
1/2 c. bourbon, or you may substitute rum or brandy
Mix together and roll into balls and then in sifted powdered sugar.
Makes about 100.

After a holiday of Amaretto Fudge and Bourbon Balls, I might need a trip to the Betty Ford Clinic!

More Christmas Ideas!

Okay, you all know about my love affair with sea salt. You also should be aware of my addiction to sweet and salty together. When I was growing up, PayDay Candy Bars were my favorite. It just seems natural to me to combine salt with brown sugar and butter. Boy, I’m really thinking about a PayDay!

In the past, I’ve given you my recipe for Chocolate Shortbread Cookies with Sea Salt, so today I want to share a fairly new recipe. It may be a recent addition to my collection, but it has quickly become a favorite. I wish I knew where I got it, but all I know, it has been within the last year. Hope you enjoy them.

Salted Caramel Bars

10 tablespoons unsalted butter, melted
1/2 cup sugar
1/2 teaspoon salt
1 large egg yolk
1 2/3 cups flour, all-purpose
caramel topping:
1/2 cup unsalted butter
1/2 cup packed light brown sugar
6 tablespoons light corn syrup
1 teaspoon salt
2 tablespoons sugar
2 tablespoons heavy cream

Heat oven to 350 degrees. Line a 9x9" pan with foil or parchment, allowing edges to hang over opposite sides.
In a bowl, stir together the butter, sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, then freeze 5 to 7 minutes until firm. Bake until light brown, 25 to 30 minutes.
Prepare topping and pour evenly over shortbread; cool in pan at least 2 hours. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt.

Caramel topping directions: In a small heavy saucepan over medium-high heat, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 6 tablespoons light corn syrup, 1 teaspoon salt, 2 tablespoons sugar and 2 tablespoons heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once the mixture bubbles, stir constantly until thickened, 5 minutes. Remove from heat and mix in 1/2 teaspoon vanilla. Pour on top of cooled shortbread.
Makes 36 1 1/2" squares.
I suppose you could sprinkle some toasted nuts over the top, maybe cashews? Me? I just want the sea salt.

My family has a long tradition of celebrating Christmas Eve at Tom and Vicki’s house. There are anywhere from 25 to 40 us, depending on which out-of-town relatives come for the holiday. My brother and sister-in-law took over the duties of hosts when our parents decided the whole thing was a bit too much for them. Tom and Vicki used to do Beef Stew and Biscuits, now we dine on Lasagna. They make our celebration such a grand event!
The highlight of the evening is always our Chinese gift exchange, which has absolutely nothing to do with China or the Chinese; our apologies! A better name would be "The Gift War" or maybe "Cut Throat Gift Exchange", because it normally turns cut throat over one or two of the gifts! You will find much plotting.... cousin against cousin, daughter against mother, brother against sister! We have a $25.00 limit on these gifts and you would be amazed at the originality. Everyone draws a number and then all hell breaks loose! It would be very boring if each of us chose a wrapped gift from the pile according to our number, and that was the end of it. What makes it fun is the taking of someone else’s gift! It is a wonderful evening and brings such laughter and joy! So far, after all these years, no name calling (well, maybe occasionally) but certainly no fist fights! There was a near war over adult sized slippers from the Disney Store that looked like the head of Goofy with big floppy black ears. They were a big hit!

If you have never participated in this type of gift exchange, I recommend it highly. It is definitely Christmas Eve for my family! We don't go home with "just what we've always wanted" gift wise, but we all, young and old, take away wonderful Christmas memories. Isn't that what it is all about?

To find out how to have your very own wild and crazy gift exchange, simply Google "Chinese Gift Exchange"....the rules are simple! Have fun!

My grandmother, Ann Baker Robnett Johnston, queen of her world renowned Beaten Biscuits with Boone County Country Ham, was also famous for her Christmas Divinity with Missouri Black Walnuts. This candy is not called Divinity by accident….no, it is indeed on purpose. Divinity is defined as “being of the quality associated with being a god or goddess”.
My grandmother’s divinity was indeed heavenly!

Photograph courtesy of whatscookingamerica.net

Divinity is an age-old candy our grandmothers made that is a light as a feather confection. It is a simple recipe, calling for readily available ingredients. Only two things are required for success: a dry day and a calibrated thermometer allowing you to cook the syrup to its proper temperature. Divinity, nougat and marshmallow are all from the same candy family. Divinity like candy is shaped into a roll, dipped into caramel, and then rolled into chopped Pecans for that famous Pecan Nut Roll you see advertised along the highways of America!
The following recipe is my Grandmother’s, but the directions have been altered many times. As mixers and equipment have improved over the last 50 years, I have changed procedures. Trust me, it is much easier now! Grandmother used to drop small amounts of the cooked mixture into a cup of ice cold water and test it with her fingers, knowing exactly when it had cooked to perfection. Today, I cook it to 250 degrees F on the candy thermometer. That particular temperature is a tricky one, you see, according to the following chart from http://www.homefamily.net , it is right on the edge of two stages.

244 to 248°F
Firm ball A ball that holds its shape and will not flatten when removed from water
250 to 266°F Hard ball A hard ball that holds its shape when removed from the water but is still pliable.
So, testing with the cold water method can be very tricky! Yet, Grandmother’s Divinity was always DEVINE!
Divinity
3 large egg whites (at room temperature)
1 cup light corn syrup
3/4 cup water
4 cups granulated sugar
1/4 teaspoon salt
1 ½ teaspoons pure vanilla extract
1 1/2 cup chopped Black Walnuts
Line a 15×10-inch jellyroll pan with waxed paper, butter the waxed paper well, and set aside.
Place egg whites into the bowl of your stand mixture and set aside to wait for use.
In a heavy 4-quart saucepan, combine the corn syrup, water, sugar and salt. Place over low heat and stir constantly with a wooden spoon until the sugar is completely dissolved. Increase heat to medium-high and cook, without stirring, until the mixture reaches a rolling boil.
Warm the candy thermometer before taking the syrup temperature. Cold metal can shock the syrup which may also cause crystallization. Clip on your calibrated candy thermometer. Reduce heat to medium to maintain a full (but not rolling) boil. Cook syrup, without stirring, to 252 degrees (F). Just before your syrup reaches this temperature (around 250 degrees), begin beating the egg whites with your whisk attachment until soft peaks form. Remove the whisk and replace with your paddle beater. Grandmother’s old MixMaster had two beaters, that was it….no whisk, no paddle.
Remove the completed syrup from heat and allow the boiling to completely subside (about 1 minute). Next step is a great tip I read somewhere, sorry , don’t remember where! Pour the syrup carefully into a heat-proof large Pyrex measuring cup to make pouring in the next step easier. Do not scrape the pan.
With your mixer on high speed, slowly begin to add the hot syrup to the egg whites. Once you begin to pour the syrup, do NOT stop and do not scrape the mixing bowl. When all the syrup has been combined, continue to beat the mixture until it begins to lose its gloss and holds its shape in stiff peaks. This takes about 10 minutes of continuous beating.) Note: all of the notations to not scrape the pan or the bowl should be taken seriously unless you want little hard crystals scattered throughout your candy! Trust me!
Next, add the vanilla and, if you choose to tint it for the holidays, the food coloring. Beat well. Remove the bowl from the mixer stand and fold in the nuts, if desired.
Using two large spoons, drop spoonfuls of the mixture into mounds onto the waxed paper. Allow to rest undisturbed for two hours, or until the mounds are at room temperature. Carefully peel from the waxed paper and store on layers of waxed paper in an airtight container for up to two weeks. Divinity also freezes exceptionally well for longer storage.
If you are really into candy making, a great webpage for understanding the chemistry of sugar, check out http://www.baking911.com/candy/101_intro.htm
Make some candy this Christmas! Your kids and grandkids will remember you fondly!

Judy Witts Francini at the outdoor market in Palermo, Sicily.October, 2008


As promised, here is how Judy and Andrea Francini celebrate Christmas in Tuscany, in Judy’s own words.

“Celebrate Christmas by feeding someone!My husband Andrea is the happiest when I make bollito misto for the holidays--the dish that keeps on giving. I like to make it the day before the meal. We begin our meal with chicken liver crostini, serve tortellini in brood (broth) as the first course, and the boiled meats for the main course, along with the vegetables that were cooked in the broth. The best parts of bollito misto are the sauces on the side! Traditionally, olive oil and salt are the base, then salsa verde, mostarda di Cremona (candied mustard fruits), and perhaps mayonnaise or mustard. A side of giardiniera (pickled Italian vegetables) is good too. My favorite dishes are with the leftover bollito misto. I love lesso rifatto, where the beef is cooked with twice the amount of red onions stewed with the beef and red wine. True comfort food! If you are really eating, this is the extravaganza! Try a double first course, such as the pasta served in sugo (sauce). The sugo is from cooking the second main course, stracotto, served with sautéed spinach and roasted potatoes. Andrea always wants a tray of mixed roast meats--veal, pork, rabbit, beef, and perhaps a special pig's liver wrapped in caulfat, roasted with bay leaves, and basted with Vin Santo. Usually these meals are for a minimum of 10 to 15 close family members. Families either do the bollito misto, or roast meats, or game, if you have a hunter in the house! Some families prefer fish. However, excess is the key! The main meal is at lunchtime. After the main course, the dried fruits (dates, figs, and nuts) are brought out. Panettone, panforte, ricciarelli, and other sweets follow this. After all this a digestivo--an after-dinner drink that helps you digest the feast! After a couple of rounds of cards or bingo game called tombola, it all starts again! My best wishes for a fabulous and peaceful new year. "Peace on Earth" never meant as much as it does this year.

Bollito Misto
2-1/2 pounds beef (muscle, tongue, etc. for boiling)
2 beef bones
1 onion, peeled and left whole
2 carrots, peeled and cut into 3-inch lengths
1 celery stalk
1 tomato
Parsley
Sea salt to taste, about 2 tablespoons
One-half capon or boiling chicken, optional
Place all the ingredients in a large soup pot, and cover with water. Bring to a slow boil, covered for 1 hour. Skim the surface. Add the chicken and cook for another hour. Control the beef to see if it is cooked. It should be very tender; the skin will easily come off the tongue.(I like to make this the night before so I can remove any excess fat from the broth.) Remove the beef and vegetables from the broth. Throw away the tomato, parsley, and beef bones. Strain the broth and replace the beef in the broth. Refrigerate overnight. Remove the solidified fat from the broth the next day. Reheat all together. To serve, remove enough broth for the soup. Heat the tortellini in broth and serve with grated Parmesan cheese. Serve the beef already cut and arranged on a serving plate.
Salsa Verde
1 cup Italian parsley, leaves only
2 tablespoons capers
1 garlic clove
1 anchovy filet
Red wine vinegar, to taste
1/2 cup olive oil
1 slice white bread
Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man's technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!) I love salsa verde on hot green beans and boiled potatoes. I also make an appetizer by removing the yolks from hardboiled eggs and blending them with the sauce. Refill the eggs and refrigerate before serving.

Lesso Rifatto
1 pound leftover boiled meat, chopped into small cubes
1-1/2 pounds red onions, finely sliced
2 cups stewed tomatoes, or red wine
Olive oil
Salt
Sauté the onions in olive oil; when golden, add tomatoes or red wine. Season to taste with salt. Bring to a boil and let cook for 10 minutes. Add the leftover beef and cook covered for an additional 20 minutes. To make this even richer, add some cubed raw potatoes to the pan with the onions.


One of the desserts Judy suggested are

Ricciarelli (Sienese Almond Cookies)
These delicate Christmas cookies are said to be shaped like the almond eyes of Madonna by Renaissance painters. Like all Italian almond sweets, they were called "marzipan" for centuries. They are a popular dessert treat in Italian homes. Here's the recipe!

2 cups blanched ground almonds

2 large egg whites

1 tablespoon flour

1/2 teaspoon baking powder

2 cups powdered sugar

3 drops almond extract

Extra powdered sugar for rolling in

Preheat oven to 350 degrees. Prepared almond "flour" or "meal" is available online from Bob's Red Mill and Whole Food Market. If you grind your own almonds, I recommend a Swiss nut grinder, and there is one by Zylos that's fabulous.



Combine the almond "flour" with the baking powder, powdered sugar, and flour. Beat the egg whites until stiff and mix into the almond mixture. Add the almond extract and blend until you have a soft paste. Place some powdered sugar on a clean, dry surface. Form one tablespoon of dough into a small ball, roll in the sugar, and then form the traditional diamond shape, flattening the cookie with the palm of your hand. Place the cookies on a baking sheet covered with baking paper. Bake for 10-12 minutes until lightly golden. Ricciarelli are fabulous with tiny cubes of candied orange peel rolled into them and then dipped in chocolate.
Makes about 16 cookies.

Read more about Ricciarelli and cookies on the Divina Cucina blog.
while you are there, check out her new cookbook. It is wonderful!
You can order one from Judy on her blog.

There you have it….Christmas feasting in Tuscany! Hope you give Judy’s recipes a try, she is a world renowned chef and author. And if you ever get to go to Italy, Judy is a wonderful guide! She was our guide through Sicily for 13 days; it was absolutely a perfect experience!

I decided to ask 2 very good friends, both award winning chefs, to send me their Christmas traditions and a recipe. Chef Jasper Mirabile from here in Kansas City and Judy Witts Francini of Tuscany, have both responded with generosity and kindness, more than willing to share.

I am featuring Chef Jasper’s Christmas with you today.

When I asked Jasper Mirabile if he would be willing to send his family’s Christmas menu so I could post it on my blog, he jumped right in with both feet! Wow, the Mirabiles know how to eat!
Here, in Jasper’s own words, is the menu they have every year at Christmas

“Christmas Eve morning, all the granddaughters go to Nana's (that is Jasper’s Mom) and make the traditional Sicilian pizza with Nana...a family tradition. Later on, we always do a version of the feast of the seven fishes...Pasta with Lobster; shrimp splashed with sherry and caramelized onions; fresh crab meat cocktail; fried sole; seared scallops, sometimes baccala (dried salted cod) but the younger generation won't eat this. Next, a big beautiful baked ham. Then we have my homemade Italian sausage and the pizza...cannoli and Mama's Cream Puffs and the family's Italian cookies.” Then, a few minutes later, a second email came with a few things he had forgotten. "4 more dishes for Christmas Eve: Tuscan Bean Soup; Lemon and Romano Cheese coated Fried Oysters, Calamari Salad and of course Pannetone from Farm To market Bread Co...DELICIOUS!"

I don't know about you, but I suspect they are all unconscious by the time Santa arrives!

It is tradition that the Sicilians (and Italians) have a Feast of 7 Fishes on Christmas Eve. Some think that it is perhaps one representing each day of the week, but most traditions come from the observance of the Cena della Vigilia, the wait for the miraculous birth of Christ in which early Christians Catholics fasted on Christmas Eve until after receiving communion at Midnight Mass. In later years it became a penitential day, meaning that all foods except meat were allowed. Other theories include are that there would be served three fish dishes representing the three Wise Men or the Holy Trinity while in some there may have been as many as thirteen, one for each of the apostles plus one for Jesus. Each family and each sect of the Italian culture is different, (the fish they say is from a tradition those from Naples brought over), it also depends on what was available in various parts of Italy. In most of the southern coastal regions in Italy and Sicily, seafood was abundant and so the perfect opportunity to work fish into the menu for this festive day. If you measure the shoreline of Italy, Sicily, and Sardinia and numerous other costal islands, there are almost 3000 miles of shoreline! Needless to say, fish were, and still are, readily available.

Jasper’s Grandmother always made Papa Mirabile’s Scampi for their Christmas Eve Feast. The caramelized onion and sherry make this dish a wonderful holiday tradition.

1 stick Butter
1 medium Onion, cut into ¼” slices
2 teaspoons minced Garlic
1 pound medium-size Shrimp, peeled and deveined
½ teaspoon crushed Red Pepper flakes
3 tablespoons chopped fresh Basil
2 tablespoons chopped Italian Parsley
¼ teaspoon Salt
½ cup Cream Sherry

Melt the butter in a large sauté pan over medium high heat. Add the onion and sauté until caramelized, 6 to 8 minutes. Add the garlic and cook, stirring often so it does not burn, for 1 to 2 minutes. Add the shrimp, red pepper flakes, basil and parsley and season with salt.
Add sherry and sauté for 2 to 3 minutes longer, or until the shrimp is tender. Serve at once. Serves 3 to 4

Jasper's lemon and Romano coated fried oysters are called Oysters Christina and are in his latest cookbook. Jasper says "Even if you don't normally like oysters, you are going to love this unique recipe. The savory taste of lemon and the crispy texture of the coating, give you a reason to try oysters again!"

Another food that Jasper is known for is the traditional Sicilian dessert, Cannoli. Jasper's recipe is indeed wonderful, but Jasper is also known for the fact he cannot pass up a cannoli! on our trip to Sicily, Jasper ate a total of 43 cannoli in 10 days. He set out to try as many as possible, looking for the perfect cannoli. He has written a chapter called "On the Cannoli Trail" in his new cookbook, that is a wonderful description of his quest. Traveling with Jasper is always fun!

Thanks for sharing, Jasper! For more exciting recipes from Kansas City's premier chef, pick up Jasper's new cookbook, Jasper's Kitchen Cookbook at his restaurant or at Somerset Ridge Vineyard and Winery. His original cookbook, The Jasper's Cookbook, is still available at the restaurant. They make great Christmas presents! Between his two cookbooks, you will find all of Jasper's menu for Christmas.

National Dish of....

The holidays are a wonderful time to prepare those old dishes that your part of the world is famous for....like Paella in Spain, Carbonnades Flamandes in Belgium, Haggis in Scotland. England has Figgy Pudding, Ireland has Irish Stew with Soda Bread. France has Cassoulet.

So, what do you think is the National Dish of the United States? Nothing is more American than Apple Pie....but wait, how about Barbecue, or Hamburgers, or Fried Chicken? Gee, What is the National Dish of America? Is it Macaroni and Cheese, or Chicken Fried Steak or maybe Ham? Even if you try to break it down by regions, you still have a problem. Take the South. Grits, Fried Chicken, Biscuits? It a comes down to where you are from and what your Mama cooked for you on the Holidays. The good old "US of A" is that big melting pot of people from around the world. Your Christmas dinner maybe a combination of French Canadian and Mexican! Maybe you are Scottish and German (Unfortunately, I'm imagining haggis and sauerkraut!)

I met a delightful gentleman on the flight from North Carolina back to Kansas City last week. When he discovered I was a chef, he asked if I had ever heard of Wake County's famous "Chicken Slow Down Stew".I had to admit that I had not, but was anxious to find out what his slow down stew was all about. I have spent the last two days researching this regional food, but so far have not come up with a recipe. Maynard, the man on the plane, spoke of his stew as the perfect food. It is one of those childhood foods that stay with us forever. I will keep searching for Chicken Slow Down Stew, I am determined to find it. I gave my blog information to Maynard, so Hey Maynard, if you read this, send me an email so I can find out more!

In the meantime, one of you sent a request for Ann's Eggnog Pie. She has graciously submitted the following: " I use 2 small pkg. of vanilla pudding mix (not the instant). Use 3-1/2 cups of eggnog and cook per instructions. Put it in a bowl, cover the surface with Saran Wrap and cool in refrigerator until cold through. Whip 2 cups heavy cream until soft peaks form and fold it into the pudding mixture. Put in baked pie shell or tart shells. The recipe called for 2 tsp. of rum, but I didn't put that in. The pie should chill for at least 4 hours.

I have to admit, I ate way too much of this pie! I am an eggnog (sans alcohol) addict. My Arch loved it with Bourbon (SURPRISE!) but I always say, "why screw up a good thing?" Anyway, it is a simple recipe that makes a wonderful dessert!

I also had a request for Grandmother Ogg's Cornbread Dressing which I have given several times before. Down the lefthand side of the blog is a place to "search". Just type in Cornbread Dressing and it will take you to the appropriate posting.