Riding through my friend’s neighborhood after a night mountain bike outing the other week, I passed a house that boasted a remarkably diverse array of holiday lights. Illuminated across the front lawn was flamingo, inflatable Snoopy Santa, reindeer collection and nativity scene. Seriously? I thought to myself. Is this legal to have the sacred and profane commingling on Kentucky blue grass?

At first I was put off. I mean, pick one or the other, would ya? Out of respect for Jesus, get rid of the lawn Santa! But the more I’ve been reading about winter solstice, the more I realize these two symbolize the same thing in different ways: the return of light to our darkened days.

For centuries, the rituals and traditions of pre-Christian cultures were intimately tied to celestial, seasonal passages marked by the summer and winter solstice and the spring and fall equinox. Astronomically, we have winter because of that remarkable 23.5 degree tilt in the Earth’s axis. Winter begins when the earth is furtherest away from the sun and days become long again.

In the northern hemisphere, winter solstice is among the most celebrated of all seasonal passages. The hardest of times, winter in days of yore meant meager living, possible food rations, starvation, and deep, bitter cold. Surviving those fierce days called for sacrifice and celebration. With solstice came the promise of renewal.

I am heartened by this promise and am grateful for the many, many ways ours and other cultures celebrate this season of light. The most well-known religious and secular observations in North America, from Chanukah to Kwanzaa to Christmas to Solstice, involve illumination. Candles marking days, counting down, guiding the path, restoring faith and burning bright – the flame of hope draws us near and we count our blessings and reward our spirits by sharing in the joy of another season of life.

So how did you celebrate the return of light? This year, winter solstice occured on December 22. I’m contemplated making my own candles. Ever done this? Then, I thought I’d head to the kitchen to make something I’ve never contemplated until this year: a chocolate Yule Log or Buche de Noel like this one or perhaps this one, which has twice as much vanilla, so already I’m hooked. Learn more about the history of this holiday ember here.

As we look to the New Year, I’d love a recommendation on your favorite holiday or winter cocktail. By the way, have you seen the recipe for Rodelle’s Vanilla Ginger Snap? I can see me now curled up next to a fire place with glass in hand. In the meantime, if you’re looking for a special way to help others less fortunate in the world make it through this season of light, check out Chez Pim’s sixth annual Menu For Hope and start giving. The fundraiser ends December 31.

May your season be bright!

Carol

Thanks to Zombizi, ItzaFineDay and Bgreenlee for their enlightening photo contributions.

Ten years ago, I flew to Brussels in mid-December to attend the wedding of a dear friend. It was my first winter visit to Belgium and it was freeze-your-nostrils-shut cold. But it was Belgium and the spirit of the holidays infused the streets of the famed Flemish capital, so I donned my favorite chapeau, buried my nose in my scarf, and took to the holiday market for gluhwein and roasted chestnuts.

The wedding was a nonstop party for three days. Eating was a central theme and I fondly remember feasting on an epic supply of perfectly prepared mussels (cliché I know, but worth it), making traditional Belgium wedding soup (I smelled of chicken for days), and imbibing an endless supply of Rodenbach beer. A decade later, when I think of the holidays, I think of Belgium, deep winter, and food.

Since it’s that time of year, and for once I’m feeling like all I want to do is go to holiday parties, and since I can’t go to Belgium, I thought we could stroll down imagination lane (again) in search of a different kind of fantasy menu. This one I’m dubbing “Holiday Appetizers for the Irreverent Glutton” because I’m drawn this season to tapas-like tasty nibbles that keep your feet nailed to the floor in front of the appetizer table. There’s no central theme to my menu other than keeping to my standards of rewarding taste, fresh ingredients (local and seasonal when possible), and fun. But you know that by now!

In preparation, I’ve been reading many a blog in search of this year’s trends in holiday appetizers. But the blogosphere seems to be atwitter with holiday cookie exchange recipes instead. Not much help for a girl who wants to take a hard look at gluttony (although sugar is one way to go and I love cookies with all my heart). Nevertheless, I persevered, and what you see below are the fruits of my labor! Just so you know, I’m an equal opportunity fantasy hostess, so I’ve included a few items that my gluten-free friends can devour, as well as a treat or two that even a vegan would love. Grab a little party plate – it’s time to eat!

Holiday Appetizers for the Irreverent Glutton
Parmesan Polenta Bites with Roasted Red Pepper Rouille (leave out the bread crumbs and you have a gluten-free tasty)

Dates stuffed with Blue Cheese (or shake things up and mix  vanilla bean seeds with the blue cheese)

Cannoli (heads up – the time involved in preparing this little delight requires that you have a house elf who can attend to the rest of your life)

Mejillones Rellenadas (thank you Spain for creating tapas!)

Double Chocolate and Chili Cookies or these Mexican Chocolate Crackle Cookies or maybe both — this is about gluttony after all!

Tapenade and homemade crackers

Homemade Fruity Gumdrops

Cream Cheese Cranberry Tartlets (created by our very own Rodelle chef – yum!)

Later in the month, I’ll be attending what is sure to be a “remarkably bad holiday outfit” themed party at the home of last month’s Rogue Rice hostess. I think I’ll take tapenade and crackers because the preparation time is nearly nil and it’s always a crowd pleaser (do you have a few go-to appetizers that are always big hits and easy to make? Do tell!). No doubt, in short order, my inbox will be overwhelmed with amazing appetizer suggestions for the holidays, but why don’t you get a jump start on the pros and let me know what you’ll be putting out on the party table this holiday season? Can’t wait to see what you come up with!

Eat well, often, and inspired ~

Carol

Thanks to Davesandford, Flowery L*u*z*a*, jekinthebox, and Joaaso for their fun holiday pics.

I’m a morning person.  Regardless of the time of year, mornings bring the promise of a new day and a moment of calm before the rush of things that need to be done.  I do find fall mornings just a bit more difficult though because the coldness in the air makes it nearly impossible to leave the bed! However, there are a few things that can tempt me away from my cocoon of warmth.  Perhaps the quickest way to lure me from the blankets is the promise of something hot.  This weekend was especially cold for early October and I needed extra motivation to abandon the warmth. That motivation came in the form of hot chocolate.

I used to use the packets of hot cocoa mix but once I started to make my own, I was hooked.  It’s a simple recipe that I adapted from one I found here but you can also use a divine recipe from Rodelle, available here!

·         1/3 cup cocoa powder
·         ¼ cup of white sugar (if you use unsweetened cocoa powder, use ½ cup of white sugar)
·         ½ cup of water
·         1 small can (5 oz) of evaporated milk
·         3 ½ cups of milk
·         1 tablespoon of pure vanilla extract

Boil the lightly salted water over medium high, then disintegrate the sugar into it.  Turn the heat to low and add the remaining ingredients.  Once you add the cocoa powder and milks, be gentle with the heat so you don’t get that burned flavor.  Using the evaporated milk and vanilla makes it creamy and deep without being too sweet.

Now, hot chocolate is a comfort drink and is meant to be consumed, well, comfortably.  Tiny little teacups are not going to cut it for hot chocolate!  I love those big mugs that can double as a soup bowl (or an ice cream dish!) that I can easily wrap both hands around.  Once I have my mug of hot chocolate in hand, I’m in a much better mood and I am reminded about some of the advantages of cold weather.

Autumn is the season for hot drinks and thick soups.  There are several flavors I associate with the changing colors of leaves: chocolate, pumpkin, cinnamon and apple are the ones that immediately come to mind.  Vanilla is such a complex ingredient, it really enhances these flavors and brings them to the forefront. With holidays looming, there is the chance to bake an amazing array of breads and desserts, combining most, if not all, of these ingredients. So even though I was a little resentful when I first switched off the air conditioning and prepared to turn on the heat, I remember how much I love fall flavors and colors and I look forward to sharing them with you here on this blog.

What’s your favorite hot chocolate recipe for when the temperature drops and you’re trying to warm up your family?

Until next time,

Laura

Thanks cwalker71 for the tree picture!