Tear Soup: A recipe for Healing After Loss

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We almost always have pur ed sweet potatoes or garnet yams with our Thanksgiving and Christmas dinners. Usually we just bake them, scrape out the insides and mash them with a little butter and brown sugar. This year my father found a wonderful recipe in an old issue of Bon Appetit which includes grated orange peel, lemon juice, cinnamon, allspice, and nutmeg, spices that you would normally find in a hot mulled cider. The spices give the yams a wonderfully festive holiday accent.

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Hashed Brussels Sprouts with Lemon
These got a little browned, but they were still crunchy and delicious. When I announced that I wanted to make brussels sprouts, inspired by a recent recipe in the New York Times, my father let out a loud groan. Dad, who loves rutabagas, parsnips, kale, collard greens, and all manner of cabbage, has never had an affinity to that particular vegetable. Probably because if you overcook them, brussels sprouts can be somewhat unpleasant. However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted this recipe from the NYT to serve four, and added a little more butter to balance the acidity from the lemon juice. Dad heartily endorses this recipe (he finished his plate and even had seconds.)

Cobblers, Crisps and Crumbles: Peach Cobbler I | Submitted By: V. Monte
Try using different varieties of peach and see if you find a favorite. Butter is melted in a large 9×13-inch casserole and the sliced, sugared peaches are arranged in the bottom. Sweet baking powder batter is spooned over the top, and the casserole is baked until the cobbler is bubbly and golden.

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Spinach
Popeye was the best thing that ever hit the spinach industry. When I was a kid you couldn’t pay me to eat lima beans or peas, but spinach? I begged for it; we all did. Especially if it came from a can. We wanted to be cool like Popeye, who could knock Bluto to Kingdom Come just by downing a can of spinach, which always conveniently found its way to Popeye’s mouth when his situation was most dire. Our parents worked hard to convince us that cooked fresh spinach was just as good, if not better than the canned stuff. My father prepares spinach this way at least once or twice a week, usually made with fresh spinach from the farmer’s market. According to dad he overcooked it for years, until he learned that you shouldn’t cook spinach beyond the point that it just wilts. The trick is to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them. His spinach is fabulous, I hope you give it a try.

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Cookies: Christmas Tree Cookies | Submitted By: Shannon
This is great dessert when you are having company. They are in the shapes of Christmas trees. Use green and red sprinkles and any kind of frosting to decorate.

This entry was posted on Friday, May 25th, 2007 at 12:42 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.