The highlight of Christmas for both of us is being
surrounded by our big families for a couple of precious days. In anticipation we were busy pouring all of
our love into making gifts and cooking and cooking and cooking. Here is a sample of our handiwork:
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| When the Birch tree fell in front of the cottage, Abby and Kris were inspired to create these lamps. |
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| Cableknit toques for Kris, Bev and Mary Ann |
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| Peppermint Bark for Friends |
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| Sweater for Leslie |
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| Cardigan for Samantha |
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| Tote for Lindsay and Baby Eleanor |
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| Vest for Brian |
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| A Homemade Gift from Charlie for everyone in his family. |
By New Year’s Eve we were ready for a break, but our kids
were still going strong. Luke, Leslie and Andy hosted a
party in Toronto. Their thoughtful and generous mother sent them off with a big
container of pulled pork for making quesadillas and pizza. Reid invited his regular New Year’s gang and
recruited his friends to help prepare the following menu:
Grilled Thai Shrimp
Smoked Whole Chickens
Roasted Potatoes
Stir-fried Vegetables
Tossed Green Salad
Pavlova
Grilled Thai Shrimp
2 pounds large shrimp, peeled and deveined with tails
intact
½ cup PC Memories of Thailand fiery chilli pepper sauce
1 tablespoon grated fresh gingerroot
1 clove garlic, crushed
1 tablespoon vegetable oil
Combine all the marinade ingredients in a large
bowl. Toss in the shrimp and let stand
15 minutes to ½ hour. Meanwhile preheat
the barbecue on HIGH and reduce the temperature to MEDIUM. Brush the grids lightly with vegetable oil to
prevent sticking. Grill the shrimp until
just opaque and slightly curled, about 2 minutes per side.
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| Nolan and Adam couldn't wait to tuck into the Chicken and Pork |
Smoked Whole Chickens
2 4-pound chickens
¼ cup butter, softened
2 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 bunch rosemary
2 lemons, halved
Koshersalt and freshly ground black pepper
Rinse and pat dry chickens, inside and out. In a small bowl, mix together the softened
butter, garlic and chopped rosemary. With
your fingers, gently loosen the skin of the chickens, and rub the garlic butter
under the skin. This will keep the bird
very moist. Stuff the cavity with the
rosemary sprigs and lemon halves. Place
on a preheated smoker for 4 hours (see the techniques section for set-up). For an extra flavour boost, toss some
rosemary, garlic and wine in the water pan below the chicken, and some
flavoured wood chips on the coals.
Pavlova
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| Helen whipped up this Pavlova |
4 egg
whites -- at room temperature
¼ teaspoon
salt
¼ teaspoon
cream of tartar
1 cup
fine granulated sugar
4 teaspoons
corn starch
2 teaspoons
white wine vinegar
1 teaspoon
vanilla extract
1 cup
whipping cream, chilled
3 cups
strawberries, hulled and sliced
Preheat oven to 275 F.
Line a baking sheet with parchment paper, or butter and lightly flour
it.
Beat egg whites, salt and cream of tartar together in a
bowl until the whites hold stiff peaks.
Add the sugar a few tablespoons at a time and continue beating until stiff
and glossy. Add the cornstarch, vinegar
and vanilla. Beat again to combine well.
Spread the meringue mixture on the prepared baking sheet,
forming an 8" circle, with the edges slightly higher than the middle,
forming a depression.
Bake 1-1 1/4 hours, until the meringue is firm and
lightly browned. It will be moist
inside. Cool completely.
Slide the meringue onto a serving plate. Just before serving, spread the lemon curd over the meringue. Lightly whip the cream and top with
strawberries.
Lemon Curd
½ cup lemon juice
1 tablespoon
lemon rind
2/3 cup
sugar
4 eggs
Pour lemon juice, lemon rind and sugar into a medium
saucepan. Bring to a boil.
Beat eggs in a medium bowl. Pour lemon juice mixture into
the bowl and whisk them.
Return everything to the saucepan and cook for 3-5
minutes on medium, or until thick and bubbling.
Strain mixture into a clean bowl and chill it.
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| Happy New Year! Too tired to cook. Going out for dinner! |
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