Advent How to - Scented Pine Cones

For 2014 we have decided a two fold Advent Calendar.  On the Backyard Patch Facebook Page we are posting a recipe a day beginning November 30 and continuing through Christmas Day.  Each week will be a different theme.  This week it is appetizers.  Stop over there around 6 pm everyday for the new recipe.

On the Blog we have decided to share a weekly HOW TO.  Each we will have a recipe, gift or decorating item to enhance you holiday and give you a moment to reflect.

Taken in Wisconsin, beautiful Hore Frost

I first shared this recipe in November 2010 on my blog. This year I mentioned that I wanted to make these as gifts and that I needed pine cones and suddenly people are sharing pine cones with me left and right.  I am loving it and made my first batch of scented pine cones last week. I have placed them in a bowl in my entry hallway and what a wonderful scent they have!

Before you make this recipe, I should warn you that if you collect pine cones outside there is a treatment you need to do before you can scent them.  It is quick and easy, but a must!  Place a sheet of parchment on an old cookie sheet.  Spread the cones over the sheet in a single layer and place in a 200 degree oven for 60 minutes. This will remove much of the pitch and all of the bugs.

Once you craft these they can be placed in a trifle bowl and used as a centerpiece. They also look great stacked in a basket on the mantle.  From there you can even toss them into the fire for a crackle and scent.  I have also placed them in a burlap bag just to give off the scent from under my tree.  This is especially good if your cones are less attractive or have broken and smashed side.  Then I know I am going to do this, I do not even worry about collecting "only the good ones!"

So let's get to the task.  Once you have baked the pine cones you are ready to mix.

I let the cones cool thoroughly, leaving them on the parchment paper which allows the pitch to continue dripping out.

Step One - Cool the cones completely.  

Notice how they open up after being in the oven enhancing their attractiveness.

Step Two -   Mix the essential oils with orris root or arrowroot flour in a jar, shaking well to blend. Set aside. I used a bit of clove, rosemary, clove and sweet orange (about 5 drops each) and those called for in the recipe.

Step Three - Combine the herbs and spices in a zip lock bag.

Step Four - Add the pine comes to the bag.  About 10 to 15 depending on size, but I generally fill the bag.

Step Five - Add the scented powder to the bag and shake vigorously.

Step Six - Using as much patience as possible, allow the pine cones to meld in the bag for a week or so.

Step Seven - Decorate with them, hang them on your door wreath, or wrap them in cellophane to give as gifts, especially to those you know with a fireplace.

Scented Pine Cones

      2 Tbls. orange peel

      1 Tbls. cinnamon pieces

      1 Tbls. Hibiscus flowers

      1 tsp. broken bay leaves

      1 1 /2 Tbls. orrris root

      10 drops cinnamon oil

      10 drops bergamot oil

      10 to 15 drops any other spice oils of your choice

      10 to 15 pine cones

Mix together the essential oils with the orris root (use arrowroot flour if you are sensitive to orris.)  Blend the herbs and spices together with the pine cones in a zip seal bag.  Add the scented powder and shake to cover.  Allow to meld as long as a week in the bag before using.

Enjoy the scents of the season and have fun this winter!

Come back next Monday for another Advent How TO!

Holiday Beverages to serve and give as gifts

Prepping for the Holiday Series

We sometimes forget that the best way to communicate the season is through beverages and scents and what better way than with hot beverages.  And these make great gifts too.  You can make seasoning blends for cider, herbal teas or seasoned hot chocolate.

Spiced Lemon Tea Mix

½ cup lemon herbs (lemon thyme, lemon balm, lemon verbena)

1 Tbls. lemon peel

1 Tbls. ginger

2 tsp. allspice

2 tsp. cloves

Blend all ingredients together. Store in a sealed jar.

To use: add 1 to 2 tsp. per cup of boiling water.

Hot Buttered Rum Mix

2 ½ cups brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

½ tsp. salt

1 stick real butter (unsalted room temperature)

Mix brown sugar and spices in a large bowl.  Cut the butter into 4 pieces.  Mix into the sugar well with a spoon or electric mixer.  Place in a plastic container with a tight lid and store in the refrigerator.

To use: Place 1 to 2 tsp. mix in a mug. Add ½ to 1 jigger rum.  Fill mug with boiling water.  Serve with a cinnamon stick or a Tablespoon of ice cream.  Mix will keep indefinitely in the refrigerator.

Alternative use: For mulled wine or hot apple cider place 1 tsp. mix in a mug.  Add 1 cup red wine or apple cider.  Heat in microwave for 1 minute.  (You can simmer larger quantities on the stove.)

Cheating Cider Simmer

¼ cup powdered (sugar-free) lemonade mix

¼ cup sugar

2 tsp. cinnamon

1 tsp. nutmeg

You can layer the ingredients in a jar or mix together before placing in jar. (If layering you must include instructions to shake well before using.). 

For decoration tie a cinnamon stick to the package.

To use: stir 1 tsp. of mixture into 1 cup hot apple juice, hot cranberry juice or hot cider.

Lavender Hot Chocolate

You can give this one for the winter holidays or save it for Valentine’s Day.

2 tsp. dried lavender buds

1 ounce bittersweet chocolate, chopped

1 Tbls. Dutch process cocoa powder

2 Tbls. sugar

1/8 tsp. Kosher salt

Blend cocoa powder, sugar and salt together.  Package the lavender and bittersweet chocolate separate.  Place all items in a decorative container. 

To use:

3 cups whole milk or half & half

½ tsp. vanilla extract

Pour milk into a medium saucepan and stir in lavender flower buds.  Set over medium heat and bring just to a boil.  Remove the mixture from heat and allow to steep for 3 to 5 minutes.  Strain the milk to remove lavender, then return milk to saucepan and whisk in the chopped bittersweet chocolate until melted and smooth.  Whisk in the cocoa powder mixture.  Remove from heat and whisk in the vanilla.  Divide among coffee mugs and serve with a marshmallow or whipped cream.

If crafting these beverages is not your cup of tea, try ours:

Cinnamon Spice Tea

Silver and Gold Christmas Blend

Holly & Ivy Holiday Tea

Winter Remedy

Wassail  blend – in a cloth bag

Spiced Cider Blend - loose

Mulled Cider Blend – in tea bags

Mexican Spiced Cocoa

Sugar-free Hot Cocoa

Traditional Hot Cocoa

12 Herby Ways to Make Stuffing

How to make stuffing:
1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
2. Toss with beaten eggs and cubed bread.
3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).

Yield: Each recipe serves eight and is enough to fill a 12-14 pound turkey.

Lets start with a classic stuffing that you can then modify in herb influenced ways.



Classic Stuffing
 Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)


More Herby Versions:

1 Apple-Herb Stuffing: Make Classic Stuffing (above), cooking 2 chopped apples with the onions

2. Apple-Fennel Stuffing: Make Classic Stuffing (above) with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.

3. Porcini Stuffing:  Make Classic Stuffing (above) with shallots instead of onions and rosemary instead of sage. Cook 4 ounces chopped prosciutto and 1 pound sliced porcini mushrooms with the shallots and celery.

4. Sausage Stuffing:  Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

5. Kale-Garlic Sausage Stuffing: Make Sausage Stuffing (No. 4), adding 4 cups chopped kale and 1 head peeled roasted garlic cloves with the broth. Use semolina bread.

6. Herbed Cornbread Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

7. Mustard-Ham Stuffing:  Make Herbed Cornbread Stuffing (No. 6), but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables. Use rosemary instead of sage. Add 1/4 cup whole-grain mustard with the broth.

8.  Herbed Rice Stuffing:  Brown 2 cups each chopped onions and celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice, 1/4 cup each chopped parsley and chives, and 1 tablespoon chopped thyme; add salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F, 50 minutes.

9. Cranberry-Rice Stuffing: Brown 1 cup each diced onion and celery in 6 tablespoons butter. Toss with 4 cups each cooked wild rice and al dente cooked basmati rice, 1 cup dried cranberries, 1 cup crumbled goat cheese, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 8).

10.  Spiced Rice Stuffing:  Brown 1 pound ground beef with 2 cups diced onions in 4 tablespoons butter. Toss with 8 cups al dente cooked white rice, 2 teaspoons cumin, 3/4 teaspoon cinnamon, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 8). Top with toasted sliced almonds.

11. Vegetable-Rice Stuffing: Toss 10 cups mixed chopped vegetables with olive oil and salt and pepper. Roast at 400 degrees until golden, about 40 minutes. Toss with 4 cups al dente cooked white rice, 1 1/2 teaspoons poultry seasoning, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 8).

Making Edible Gifts

Prepping for the Holiday Series

I will be putting up my Advent Calendar again this December (check out last year’s calendar here) with a craft, idea or recipe for each day until Christmas.  However this year, in addition to that I decided to create a Prepping for the Holidays Series.  I will provide gift ideas for making your own presents, holiday entertaining ideas and recipes for holiday meals.

Making Edible Gifts

Craft an edible gift like a butter or dip and present it to your hostess or office mates.

Here are two recipes for butter:

Sweet Herb Whipped Honey

This recipe goes well with whole wheat bread or muffins so you could combine them in a bag, box or basket. It has a nice long shelf life so your recipient does not need to use it instantly.

¼ cup mild honey

1 Tbls. finely minced basil, marjoram or lemon thyme (or a mix)

½ cup unsalted butter, softened

In a microwave safe glass mixing bowl, heat honey for 45 seconds or until just warm.  Stir in herbs.  Cover with plastic wrap and place in refrigerator for 24 hours.  Skim the herbs from the top and discard.  Bring honey to room temperature and whip for 1 minute with a handheld mixer set to medium speed.  Add butter and mix 30 seconds more or until mixture is light and creamy.  Place in a covered container in the refrigerator for up to 3 weeks.  Allow spread to come to room temperature before serving.

Herb Butter

1 lb. butter, softened

1 tsp. ground black pepper

½ tsp. chopped garlic

3 Tbls. chopped chives, fresh (1 Tbls. dried)

2 tsp. tarragon, dried

2 tsp. chervil, dried

1 Tbls. parsley, dried

Combine ingredients in a bowl with a fork or a hand mixer.  Divide into 4 small containers.

To use: Herb butter --  Store in refrigerator.  Let come to room temperature to serve.  Spread on hot bread, rolls or muffins.

You could try this cream cheese recipe too:

If you want the fun of making a butter, but don’t have time to blend herbs, try these Herb Mixes (they can be blended with hummus too!:

Boursin Blend

Butter N Cheese

Cilantro Spread

Herbal Spread

Herb Cheese Dip

Garlic & Herb Combination

Rosemary, Lemon & Feta Spread

Feta cheese is often relegated to a crumble on top of a finished product, but that robust tangy flavor is great used in other ways too.  Here is a tasty spread you can serve with vegetables, crackers, toasted baguette slices, pretzels, etc. that makes a wonderful appetizer for holiday entertaining and the rosemary is a great seasonal herb.

Rosemary, Lemon, & Feta Spread

4 ounces cream cheese, softened

1 cup feta cheese, crumbled

3 tablespoons fresh rosemary, finely chopped (only use 1/2 Tbls. if using dry)

1 tsp. fresh or dried lemon thyme (optional)

2 tablespoons fresh lemon juice

1 garlic clove, minced

Salt & Pepper to taste

Directions:

In a medium mixing bowl mix together cream cheese, feta, rosemary, lemon thyme, lemon juice, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste. Refrigerate until ready to serve.

Easy ways to dress up a Holiday Event

I am traveling around the holidays this year, but in between I still intend to have a party at my place and perhaps do some decorating., so as result I am dusting off my information on Prepping for the Holidays and I thought I would start with a few easy items.  How to dress things up and give a Holiday flair.

Food Presentation

Before slicing a cucumber, run the prongs of a fork down the length of the sides at intervals.  The slices will then have a fluted edge.

Make radish spinner garnishes.  Trim off the top and bottom of a radish.  Then cut two 1/8” thick slices.  Cut reach slice from the center to the outside gently push the two slices together where they have been out as a right angle to form a spinner.

Craft a cucumber blossom.  Peel long, thin strips from a cucumber.  Boil strips for 3 minutes.  Remove and cool.  Cut ¼ inch wide slits in the center of strip, being careful not to cut through the edges.  Gently wind strip into circles forming a flower.  Secure with a toothpick. 

Serve your dips in a hollowed out pumpkin or colored cabbage.  Use red and green peppers on your Christmas table.  Fill each vegetable with dip.  Line the inside with plastic wrap before adding the dip.

Create a cucumber spring.  Chop cucumber into 3 inch pieces.  Poke a wooden chopstick into the knife hits the chopstick.  Continue turning and cutting around the cucumber.  Remove the chopstick and gently pull the ends to form a spring.

For extra fancy veggies use a crinkle cut knife or madeline blade to chop carrots rounds, cucumbers and even pepper rings.

Garnish with strawberry fans.  To make, start at the tip and cut the strawberry into thin slices with out cutting through the end.  Spread slices open to form a fan.

To make a tomato rose garnish you need a large tomatoes and a serrated knife.  Stating at the bottom end of the tomato use the knife to saw off a continuous strip of tomato skin about ½ inch wide around and around the tomato.  Carefully roll this strip into a tight coil, then let open up slightly to create a blossom.

Make Carrot/Cucumber rings.  Cut cucumbers into 3 inch lengths, hollow out the seeds and insert a carrot into the center, then slice the combo into ½ inch slices.

Table Dressing

Do you have fall leaves or pine cones on the lawn?  Bring them in and place in a clear glass vase for a holiday festive natural decoration.  Closer to Christmas or if snow is on the ground, use colored holiday glass or plastic bulbs inter-spaced with sticks of cinnamon and star anise.  It will create a colorful and seasonal scent.

Seasonal Pomaders (oranges decorated with cloves) are a great seasonal decoration that only gets more fragrant as the season continues.

Choose a solid color - make the table all green or all red with a solid color runner, solid color Christmas bulbs in a bowl and an accent plate of the same solid color it makes whimsy without clutter.

One of my standbys is a poinsettia table cloth that was my grandmothers.  I then put a plain white runner down the center to remove clutter and accent with poinsettia flowers in bud vases.

Sometimes simple is perfect.  A pine or juniper branch in a clear champagne flute may be just the elegance your table likes.

Ideally, large parties should have more than one food location with different choices at each spot.  This motivates guests to move from place to place and thus circulate and socialize.

Join us again as we share more ideas for "Prepping for the Holiday" in the coming weeks.

Weekend recipe - Roasted Fall Vegetables

Colder weather brings on a need for hearty, warming food that will keep you going when the weather chills. I drag out the crock pot, much to my husband’s discontent, and start making soups and stews.  This healthy roasted seasonal vegetable recipe uses a number of seasonal vegetables and makes a hearty side-dish.  If you cannot get fresh tomatoes, a large can of peeled roma tomatoes can be used instead.

Roasted Fall Vegetables

• 1 butternut squash, seeded and in chunks
• 8 medium new potatoes, scrubbed and halved
• 2 red onions, peeled and in wedges
• 1 medium eggplant, in chunks
• 1 red, 1 yellow pepper, seeded and in chunks
• 8 whole garlic cloves
• salt and freshly ground black pepper
• 4 bay leaves
• A few sprigs of rosemary and thyme
• 4 tbsp olive oil
• 5 to 7 roma tomatoes, halved

Place vegetables in the base of an enamel roasting tray and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.

Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven 400F for around 20 minutes, until browning around the edges and almost cooked. If using canned tomatoes add them now, by tucking around the cooked vegetables.  Then return the pan to the oven for another 10 minutes - or until potatoes and squash are tender.

Then enjoy with a nice glass of Chianti or Barolo red wine. Great accompanying Italian meatballs but you could always eat them as a side dish with steak, chops, chicken breast or even as a meal in itself with a pasta or rice accompaniment.

If you are ready to use your crock pot, roasting oven or Dutch oven to make some fall dishes, check out the seasonal recipes page on the blog where we have posted a number of perfect choices.