Congratulations to fellow columnist Alma Copeland of TEAM Resources, who will be officially inducted into the Saskatchewan Agricultural Hall of Fame in the fall of 2007.
Agriculture is the base on which the province of Saskatchewan was built. The Saskatchewan Agricultural Hall of Fame recognizes contributions of men and women who are leaders and innovators in the agricultural field. Well done, Alma.
Memorable gifts contest
Years ago when our son, Matthew, was young, he was so excited about shopping for a present for his dad. We talked about how we would keep this gift as a surprise for his dad on Christmas morning. And he was bound and determined that he would not tell the secret.
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However when we arrived home he rushed into the house and exclaimed: “Hey, Dad! We got your Christmas present, and I can’t tell you what it is. It’s a secret.” Then he added, “but you won’t need your old wallet anymore.” When his older sisters and I gasped, he wondered why. He was so disappointed when he discovered he had let the cat out of the bag.
Through our son’s experience, we were given a wonderful memory of the amazing gift of giving from the eyes of a child.
The giving and receiving of gifts can occur any time of the year, but Christmas is the season that we most often associate with gifts. In planning for our annual Christmas contest, we thought it would be fun to reflect on some of the most memorable gifts that we have received. We encourage you, our readers, to do the same. We invite you to send in stories of your most memorable gift.
Traditionally, in this column, we have had a Christmas cookbook draw. This year we are offering prizes, such as a metal cooler and 10 beverage containers donated by the Western Producer. Dorothy Long of Canolainfo has also donated canola-made soaps and spa kits and cookbooks. As well, we have other cookbooks to give away. We invite you to send us your reflections along with your name and address to: Memorable Gifts, c/o TEAM Resources, Western Producer, Box 2500, Saskatoon, Sask., S7K 2C4 or e-mail to team@producer.com. The draws will be made on Dec. 4. We will be sharing some of your stories in our December columns.
Gift item suggestions
Homemade gifts are often appreciated for the tender love and care that go into each. Whether you have received a knitted or crocheted piece of clothing, when it comes from someone who loves you, just wearing the item can warm your heart. Others offer their own baking. We appreciate the time, effort and pride that the person put into the gift.
Lovoni Walker has written the Essential Canadian Christmas Cookbook full of ideas to suit any Christmas occasion, whether entertaining family or hosting a tree-trimming party with friends. There are recipes for appetizers, soups, festive drinks, main dishes, salads and side dishes, brunch dishes and sweet treats for gift giving, such as chocolate truffles or steamed Christmas pudding, along with photos.
One recipe I wanted to try was this spicy nut nibble mix. It is a great snack with only a small amount of sugar (you can substitute Splenda) that uses any of your favourite nuts. The recipe can be made two weeks ahead and stored in a sealed container in a cool, dry place for gift giving.
Spicy nut nibble mix
1 egg white
1 teaspoon cayenne pepper 5 mL
1 teaspoon ground cumin 5 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon coarsely ground pepper 2 mL
1/4 teaspoon ground cinnamon 1 mL
1/3 cup granulated sugar 75 mL
1 cup cashews 250 mL
1 cup almonds 250 mL
1 cup pecans 250 mL
Line a baking sheet with parchment paper. Preheat oven to 375 F (190 C).
Whisk egg white, cayenne pepper, cumin, salt, pepper, cinnamon and sugar.
Add nuts and stir to coat. Spread mixture on prepared baking sheets. Cook in preheated oven, stirring occasionally, for about 30 minutes or until nuts are golden. Mixture will become crisp as the nuts cool. Cool completely before storing.
Source: Essential Canadian Christmas Cookbook by Lovoni Walker. For more information, contact Lone Pine at 800-661-9017 or e-mail:
accounts@lonepinepublishing.com.
Welcoming guests
Another cookbook author, Jean Paré, is celebrating 25 years of writing. She also has a 2006 Christmas cookbook, Company’s Coming, Christmas Celebrations, the essential guide for festive gatherings. So often we are hurrying to make sure everything is right for our guests. Jean’s three most important rules of entertaining are:
- Always make time on the day of the party to relax and get ready without being rushed.
- Delegate whatever you can and warmly accept offers of help.
- Never apologize for something you might have forgotten or didn’t get done from your list. No one knows but you.
Paré’s book includes party tips, practical decorating ideas, holiday recipes, make-ahead instructions and preparation timelines that would be helpful to any hostess. Her cookbook is organized into buffets, sit-down meals and cocktail parties. For each of the gatherings, there are tips on serving styles, place settings and table décor. Here are some of her suggestions.
Serving portions for beverages:
- Alcohol-free beverages: Allow about three to five drinks of six ounces (170 g) per guest. One gallon of punch (four litres) will provide 20-25 servings. Allow two to three cups of coffee or tea per guest.
- Wine, champagne: A 26 oz. (750 mL) bottle yields five glasses.
- Liqueurs: A 26 oz. (750 mL) bottle will yield about 25 standard one oz. (28 g) drinks.
- Liquor and mix: A 26 oz. (750 mL) bottle yields approximately 17 drinks. Plan on three similarly sized bottles of mix.
Serving portions for food:
- Appetizers: Three to four items per guest if serving a meal; 10 to 12 per guest if no meal.
- Cheese: One to two oz. (28 to 57 g) per guest if there are other appetizers and a meal. Allow three to four oz. (85 to 113 g) if there are other appetizers and no meal.
- Salad: About one cup (250 mL) of green leafy salad per guest.
- Meat: An average of three to five oz. (85 to 140 g) of cooked meat per guest.
- Pasta: About three oz. (85 g) of uncooked pasta per guest for the main course, about half that if it is a side dish or starter.
- Starch: 1/2 cup (125 mL) of cooked rice or mashed potatoes; more if potatoes are cubed.
- Vegetables: About 1/2 cup (125 mL) of each vegetable per guest for two vegetables served, or half that if more than two are being served.
- Dessert: Approximately one-eighth of a nine inch (22 cm) pie or one three inch (7.5 cm) square piece of fancy pan dessert per guest.
- Squares: About three pieces of one inch (2.5 cm) square per guest.
Make a plan
To stay organized from start to finish, make lists and plan ahead.
- Make task lists including everything that needs to be done from shopping, cooking and cleaning to setting the table, clearing out the front closet and decorating.
- Make timeline lists. Knowing when things will be done gives you confidence and control.
- Check supplies, including groceries, tablecloths and trash bags.
- Maximize space by eliminating unnecessary objects and stored food.
- Choose make-ahead options and plan when to prepare them.
- Set your table the day before including serving dishes with a note naming the food it will hold.
Easy cleanup
- Bake with foil-lined containers for less mess and quicker washing.
- Wash, dry and put away all the preparation dishes that you can.
- Empty the dishwasher, sinks and garbage cans before the party.
- Set up a large plastic outdoor garbage can (decorated with Christmas wrapping paper) in the kitchen or near the back door.
