Column, photos and recipes
by Linda Altoonian
I adore the Christmas and New
Year season! Town squares and fire-warmed homes are dressed in
their finest. Sparkling lights, jeweled trees and beautiful nativity
scenes celebrating the birth of Jesus abound.
The mailbox is filled with cards and photos from those you love, and
the seasonal music is magical--carolers, choirs, bell ringers and the symphony all making
a joyful sound. This special time of the year is also the chance to deck your halls and don your cutest Christmas sweaters and sparkly cocktail dresses for parties galore with friends and family members.
The food, however, may be the best of the year. Recipe cards that have come down through the generations are plucked from treasure boxes, and the process of replicating holiday meals from the past is begun. Pumpkin in creamy soups and pies, roasted turkey, seasoned stuffing and spiced cider are some of my favorites, but I also love the delicate appetizers and creamy punches that spark up any Christmas or New Years table. Here are two great ones:
Emerald Punch
| Ingredients
1 large bottle of ginger ale
1/2 gallon of lime sherbet | Directions 1. Pour ginger ale over the sherbet. 2. Mix thoroughly and stand back for the applause. |
Bruschetta
| Ingredients
1 loaf of bread (French preferable),
sliced thin on an angle Ripe but delicious tomatoes, chopped small Olive oil Balsamic vinegar Lawry's garlic salt Basil | Directions 1. Put slices of bread on cooking sheet and toast in oven until light brown. 2. Mix three parts olive oil and one part vinegar in a bottle. 3. Add garlic salt, basil and even chopped garlic, if you like. 4. Mix thoroughly and pour over tomatoes with their juices. 5. Then spoon unto toasted bread and serve immediately. |
