Stacy’s Dip

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As we race in to the Christmas season, I begin to look ahead to my families annual Christmas Day Open House. Since my husband and I were first married, we’ve never really had family living near us, so we have been free to celebrate as we wish. Many, many years ago, (too many to disclose!) we started the tradition of having other ‘orphans’ over for Thanksgiving dinner. This has now extended to our christmas morning Open House. For a few hours in between the flurry of package opening and Christmas dinner, we open our home to those who would like to stop by for one of my husbands famous Bloody Marys, and a snack or two.

I put out various homemade cocktail nuts, a veggie tray, some sweet treats and an absolute must is Stacys Dip.

Stacy was a gal who lived across the street from us when we first moved here to the iceberg they call Minnesota. She and her family were from Georgia (and subsequently moved back there) and had brought with her that warm, generous and welcoming southern hospitality. (something i think the natives here could learn a thing or two from) I am reminded of the afternoon our children were playing together outside, I had stopped in for a chat and she presented me with a glass of wine and in mere moments pulled together this dip. It warmed my heart to have someone so willing to stop what they were doing to spend time just sipping, noshing and chatting. It is a reminder to me, and I hope for others, that sometimes we need to stop the clock for a moment and take the time to smell the roses before speeding off again.

I think that is why it is the perfect appetizer to put out on Christmas afternoon, right smack in between presents and prime rib roast. It’s reminiscent of that ‘bus stop’ in time that was given as a gift to me from a wonderful woman across the street.

Stacy Dip

1 package of Jimmy Dean sausage, cooked, crumbled and drained (**GF see note at end of post)

1 package of cream cheese

1 can of Rotels tomatoes

After draining the sausage, add the brick of cream cheese and melt over a low heat. Add the canned tomatoes and continue to stir until it is melted and combined.

*I serve this with tortilla chips (gluten free), but it can be served with sliced baguettes or crackers also.

*I use the ‘hot’ jimmy dean sausage (see updated note below). In a pinch, you could use any seasoned breakfast sausage, but for it to be ‘authentic’ jimmy deans is the brand to use.

*You can substitute any market brand of tomatoes that are like rotels. The sizes of the generic brands vary, some being a little bigger. It just makes the dip a little looser, but will be just as good. I prefer the spicier version of rotels, because we like it spicy.

*Keep the dip warm in a little mini warmer of some sort. Mini-fondue pots, mini-crock pots or those little dip warmers that are set above a tea light will do nicely.

****(2014 note! Jimmy Dean Sausage is NOT certified Gluten Free. Substitute your favorite gluten free breakfast sausage for a GF option)

 

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Cranberry Clusters

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What is Christmas without a cookie exchange or two to go to? I’ve hosted my share of them in the past, but this year it is a welcome change of pace to go to a cookie exchange and let someone else take charge. Due to a bible study, I missed one of my favorites, hosted by a lovely woman who truly has the gift of baking. I’m not complaining cause there is a bright side, another friend is hosting one next week. So out come the cookbooks, pouring over and contemplating which treat to bring.

These little gems are my oldest daughter’s absolute favorite. They combine that perfect balance of sweet/tart, crunchy/creamy, juicy/dry. I cannot describe fully enough how delicious these glistening ruby delights are, you will just have to make up a batch and judge for yourself.

They are a little putzy to make, but trust me, they will be the first to fly off that cookie laden table. As I’ve mentioned all to many times before, its cold here. But, cold is only one aspect of living in a place where ‘cold’ is a runner up to the North Pole cold, its bitterly dry also. So, here in my environment, these babies will keep on a cookie platter for a few days at room temperature. Since you are in essence ‘candying’ the berries, humidity is your enemy. If you are in a moist environment, eat them quickly (trust me, not a problem) or store in an airtight container in your fridge for up to 5 days. They will get soft, but the flavor will remain.

Cranberry Clusters
1 cup sugar
1/2 cup water
1 1/4 cup fresh cranberries
1 1/4 cup chopped white chocolate (a good quality white melting bark will do also, and sometimes works better than white chocolate which can seize easily)

Combine the sugar and water together and cook to a hard-ball stage, 250-265 deg.
Remove from the heat. I put my pot on a heat pad to retain its heat for as long as possible.
Working quickly (but carefully, hot sugar burns, badly!) drop 3 cranberries in to the syrup and using 2 forks clump them together and flip to coat. Remove quickly and put on a piece of waxed paper or siliconed parchment. (a silpat mat will also work)

You will likely get about 7-8 clusters out of this batch, the first ones will be clear like glass, the last ones will start to look frosted. Stop when the sugar starts to crystalize. Now, at this point, I suppose there is a way to reheat the sugar and continue on. I have not found a way to do that effectively. I have found, in my experience, that you never get that shiny clear result when you try reheat the sugar. For me, because I’m sort of picky, I just make another batch or two of the sugar syrup, depending on the quantity I need. Play with it yourself and decide. Using a non-stick pan makes all the difference in the world as far as clean up goes!

While your candies are hardening, melt the white chocolate (or bark) in the microwave or in a double boiler. (It is advisable when dealing with all chocolate to be sure not to let any moisture get in to it, as it will cause it to seize)
Then dip the flat side of the cooled clusters in to the white chocolate, leaving the tops uncoated. Set aside on the parchment to harden.

I put these in small candy cups when I give as gifts, but they are just as beautiful scattered on a cookie tray.
Trust me, you want to have all your treats leave first? Make these.

Whether for dessert, cookie exchange or a party, these will please.

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Christmas Past

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As I’ve mentioned before, I love the holidays. During the season when we celebrate the birth of Christ, it’s fun to pull down all the christmas boxes pulling out treasures which both make the holiday feel special but also stir up memories of christmas past. (I feel like a bell should be tolling and ghost should be manifesting in the background right now)

 

Usually I set up our tree first. I moved here to the arctic tundra from the moderate Pacific NW going on 13 years ago. I have always had a real tree, but in temperate and moist Oregon, keeping it fresh for the whole season was never an issue nor concern. However, here in the hinterlands, its bitterly cold (yes, at -20 a runny nose freezes) and skin witheringly dry. There was no way I was going to risk setting my house on fire with a real tree, and I was not about to give up my tradition of putting the tree up Thanksgiving weekend and enjoying it through New Years Eve. So, fake it is. 

 

This year, however, with family in town visiting I decided to start by putting out all my room decorations. I love going through each box, for me it’s actually better than christmas morning. With each decoration I pull out that was lovingly packed the year prior, I can recall where I was when I bought it, who gave it to me or who passed it down to me. The same goes for my tree. 

 

So, a week later, my youngest and I are dragging the limbs up from the basement and assembling the tree limb by limb. (Yes, I know there are pre-lit umbrella styles, but this one looked the most realistic 13 years ago) Then on go the lights. Now that is a chore and not fun at all. Every year they go in to the box fully lit and working, and every year I pull them out and inevitably one strand is half burnt out. I do not ‘treasure’ putting up the lights, even if I do treasure the lighting of the tree. 

 

But then, I pull out the boxes with our tree trimming ornaments. Every year since the children were born, I have given them each an ornament so that by the time they go out on their own, they will be able to have a head start on their own tree, filled with memories of their childhood. I love looking at each one, remembering why I chose that particular one to represent that particular year. 

 

The photo below is of a rather special ornament. It is my great grandmother Bishops’ ornament, handed down to me by my own grandmother Evelyn. I never knew her mother, she had passed before I was born. This sweet and very fragile ornament is special to me not only from a family history perspective, but has as heirloom. It, along with a few pieces of china and an old secretary desk, made it around the cape of Africa on a steamer bound for the west coast of the USA well over a hundred years ago. Let that sink in for a moment. It sailed around the continent back in the late 1800’s/1900’s in straw filled barrels on a STEAMER ship! With all the advanced technology of today and modern transportation system, it’s amazing to me to think about the journey of this little ornament church. 

 

I hope that as you pass through this wonderful time of the year, you are able to take the moment to pause and reflect on your history, your families history and be aware of the memories you create in your own families. Because you see, Christmas isn’t about shopping or stuffing our faces with special libations and foods. Christmas is about the moment a very special little family was created in a very simple and humble surrounding, giving the world the best present of all. That truth helps me to keep the reason for the season in perspective.Image