With only two days left until Christmas, I am still being asked about Santa’s where-abouts on a daily basis.
Each time my daughter asks, I remember that patience is a virtue (one I am still working on) and I try to satisfy her active mind with a good answer.
I am almost out of creative answers.
My sons are participating in the fun, remembering the magic they felt as small children, and helping their little sister as she waits for Christmas morning.
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Our family simplified things last year and served a baked chicken dish rather than the traditional roast turkey.
It was a nice change and the cleanup was easy. It left more time for fun, games and conversation.
Recently, I attended an ethnic dinner at my son’s school. The children learned about different cultures and their special food. I collected some of the children’s favourite sweet treats to share with you.
Russia Down Under
Served traditionally in Australia and New Zealand, this dish is named after Anna Pavlova, a Russian ballerina who toured those countries in 1926. It’s light and refreshing after a filling meal.
Pavlova
4 large egg whites
1 c. fine sugar ?250 mL
1 tsp. vinegar ?5 mL
1 1/2 tsp. cornstarch ?7 mL
Topping:
1 c. whipping cream ?250 mL
1 1/2 tbsp. sugar ?20 mL
1/2 tsp. vanilla ?2 mL
fresh fruit of your choice
Preheat oven to 250 F (130 C). Line a baking pan with parchment paper and draw a seven inch (18 cm) circle on the paper.
In a mixing bowl, beat the egg whites on medium speed until they form soft peaks. Add the sugar one tablespoon at a time and beat until stiff peaks form. The mixture should be smooth with no gritty feeling. Sprinkle the vinegar and cornstarch over the top of the meringue mixture and gently fold-in until combined.
Spread the meringue onto the parchment paper circle, leaving the edges higher than the centre. Bake on the centre rack for one hour and 15 minutes until it is a pale creamy colour. Turn off the oven, leaving the door ajar and let the meringue cool. This can be used right away or stored in an airtight container for a few days.
To serve the dessert, mix the cream, sugar and vanilla until peaks form and pour into the meringue base. Arrange fresh fruit on top.
Source: joyofbaking.com
Continental Chicken
It’s a modern Canadian chicken dish. Serve it with steaming rice and a green vegetable or salad.
12 chicken boneless breasts or 6 to 8 bone-in chicken breasts (back attached)
1 1/2 c. jellied cranberry sauce ?375 mL
1/2 c. Catalina salad dressing ?125 mL
1 tbsp. brown sugar ?15 mL
1/8 tsp. cayenne pepper?5 mL
Brown the chicken and arrange in a slow cooker. Mix the remaining ingredients and pour over the chicken.
Cook on high for four to five hours or on low for eight to nine hours.
Note: You can also cook this dish in the oven at 350 F (180 C) for 1 1/2 hours.
Brown Sugar Fudge
Similar to a candy served in Poland, this treat melts on the tongue.
1/2 c. butter ?125 mL
1 c. packed brown sugar 250 mL
1/2 c. cream ?125 mL
1 tsp. vanilla ?5 mL
2 c. icing sugar ?500 mL
Melt butter in a saucepan. Add the brown sugar and mix. Cook over medium heat for about two minutes. Stir in the cream, bring to a boil while stirring constantly.
Cook an additional two to three minutes. Remove from heat and add vanilla. Add the icing sugar and beat until smooth.
Pour into an eight inch square pan and cool to set.
Variations: Add two tbsp. of cocoa or nuts with the icing sugar.
Chai beverage
2 c. water ?500 mL
2 individual black tea bags
1 cinnamon stick
6 cardamom pods, crushed
1 whole clove
1/4 tsp. ground ginger ?1 mL
2 1/2 c. milk ?625 mL
1/3 c. sugar ?75 mL
sweetened whipped cream, ground cinnamon and cinnamon sticks, optional.
Combine the first six ingredients in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for five minutes. Stir in milk, return to a boil (let stand for one minute), then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired. Makes four servings
Source: Taste of Home Magazine
Thanks to readers who participated in the Dinner Rush contest. The winning recipes will be shared in January columns.
On behalf of Team Resources, I would like to send Barbara Sanderson our best wishes as she moves off these pages and onto a new chapter in her life. I wish our readers a holiday filled with laughter, love and fond memories.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
