A Teddy Bear Christmas Tea At Callanwolde

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Last weekend I spent the most enjoyable afternoon of the whole year.   Together with my granddaughter, Taylor, and her teddy bear, Flora, I attended a Christmas tea at Callanwolde, the former home of the Coca Cola founders here in Atlanta.

Listed on the National Register of Historic Places, Callanwolde was built in 1920 as the home of Charles Howard Candler, eldest son of Asa Candler – famed founder of The Coca-Cola Company.  From December  6 to December 17 the house, now a fine arts center, is dressed for the holidays by some of Atlanta's major interior and floral designers.  Every room inspires and captures the spirit of the season.

 

Christmas at Callanwolde offers a variety of opportunities to celebrate the season, including tours of the house and special events like the Teddy Bear Tea I attended with my granddaughter.  To say it was memorable for her, and for me, is a major understatement.  I had never been to Callanwolde but, having been to a lot of these houses in my lifetime, I sort of knew what to expect.  What I was not prepared for was the hospitality, warmth and holiday spirit of the event.  Everything, to the last detail, was carefully and beautifully planned.

The main entrance

My granddaughter and Flora, her teddy bear, arrive for tea at Callanwolde

Lindaraxa in the making

Okay Nani, this is getting boring.....

The main staircase

Taylor, Flora and Nani

The guests having tea served by volunteer members

 Each place setting had a teddy bear cookie, a wish list for Santa and real porcelain teacups!

The tea buffet, including tea sandwiches, cookies, scones, cakes

'Getting ready for Santa

Santa meets Flora

An in-depth discussion of the gift list.....(notice Santa's goggles)

And here we are....the end!

As my readers know by now,  Lindaraxa is not easily impressed.  This tea, on the other hand, will go down as one of the most memorable events I have ever attended.  I know that being there with my granddaughter had a lot to do with it but, notwithstanding, the way it was planned and presented also deserves a lot of credit.  Everything was top notch.  No paper plates or tablecloths and real tea cups with real tea! It was more, much more, than I expected.

People have asked me if I will take her again next year.  Of course I will if she wants to go; but when something this special happens by surprise, it's best to leave it alone and look forward to the next .  I have always said a good time can't be planned, it just happens.  It can be New Year's Eve in black tie or New Year's Eve in jeans by the fireplace or at the beach.  Don't try to plan in anticipation of a good time, but enjoy it when it comes and savor every moment of it.

Merry Christmas to all

and to all

a good night

All photos Lindaraxa except #2 and #9 Callenwolde

Christmas Lunch...Maybe

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Last year, on December 21, I had planned a dinner party for neighbors and friends that I had to cancel at the last minute.  Remember the flu from hell? Of course you do, I told you about it again and again since it lasted for close to six weeks.  That time I sent the ducks and some of the hors d'oeuvres in baskets to the neighbors together with some wine.  I was so terribly sorry.

This year, on the same date, it is not the flu but the weather that is between me and my luncheon.   There is a terrible storm forecasted for the area with downpours and flooding.  My son has already called and alerted me that he is not going to risk the life of his family for a luncheon in this weather.  He can get pretty dramatic when it comes to his loved ones.  I don't blame him, neither would I.  We will know for sure in the morning but I have my misgivings.

The table has already been set and some things baked but a lot can be saved for another day.  Thank heavens we live in an era were most everything can be frozen.  My daughter and I have been thinking of inviting the next door neighbors if the weather is really bad.  Wouldn't that be a hoot! Saturn must be in retrograde.  I am only thinking of Madame Mere's fabulous Ile Flotante which I made this morning and serves 14.  Just the thought of that temptation sitting in the refrigerator makes me seriously consider inviting  the firemen of our little town whom I'm sure would appreciate a hearty meal.  Just the thought of it makes my day.

Luckily I am having the same number of people for Christmas day so the table can remain as is.  One less thing to worry about.  At least there are no flowers to consider.

 

Next year, if you hear I'm having a Christmas Party on December 21st,  PLEASE SHOOT ME! or remind me:

But, Mousie, thou art no thy lane [you aren't alone]

In proving foresight may be vain:

The best laid schemes o' mice an' men

Gang aft a-gley, [often go awry]

An' lea'e us nought but grief an' pain,

For promised joy.

All photos Lindaraxa

Almond And Apricot Rugelach

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I must have some Jewish blood in me because these are one of my favorite cookies.  They are so easy to make and look so complicated.  People think you are a real artist and baker when presented with a plate of these for afternoon tea.

I like to bake rugelach at this time of the year for those I call the weary travellers.  You know, the ones who arrive by car or plane in the middle of the day, too late for lunch and too early for a drink.  I always feel I have to offer them something but not too much to spoil the evening cocktails just around the corner.  These and a cup of tea or coffee fit the bill. 

This recipe is a mix of an old one I had and Dorie Greenspan's method for making the dough. 

Almonds and apricots are a match made in heaven, but feel free to substitute your favorite jam.


Almond And Apricot Rugelach

For the Dough
4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup granulated sugar
grated zest of 1/2 lemon
2 tsps fresh lemon juice
1/2 tsp almond extract

For the Filling
1/2 cup apricot jam or marmalade
3/4 cup slivered almonds finely chopped

For the Glaze
1 large egg beaten
Confectioner's sugar for dusting

Makes 32 cookies

Directions:

TO MAKE THE DOUGH:

 Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.

Put all the dough ingredients in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don't work it so long that it forms a ball on the blade.

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)

Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

TO SHAPE THE COOKIES:

Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.

On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) half the apricot jam over the dough, and sprinkle over half of the almonds.  Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.

Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.)

Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, points side up, and refrigerate.

Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.

Beat the egg and using a pastry brush  paint this glaze over each rugelach.

Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks, sprinkle with confectioners sugar  and cool to just warm or to room temperature.


STORING: The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.

 

Coco's First Christmas Tree

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We had just finished putting up the Christmas tree when Coco decided that this was a tree she could nap under.

Needless to say, the Sous Chef was not pleased,  particularly since the spot Coco had chosen was right under her favorite ornament....the white teddy bear!

Years ago, right from the time she first saw it, Lucy decided that the white teddy bear ornament was her toy.  Every year we find the teddy bear on the floor.  Every year we move it and down it comes again, and again.  We don't want to put it up too high for fear she will jump right into the tree to get it.  If you don't believe me you don't know the mind of a terrier...especially a Westie. 

Coco, on the other hand has spotted the white doves and the owl up top but can't decide how to tackle the climb.  Too many ornaments luckily stand between her and the bird.  

Think I'm kidding?

That's her up top coming down

My heart stood still when I spotted her yesterday, again circling the tree, with her eyes fixated on that owl.  Bad idea but too late to take down.  Luckily, she decided to take a nap instead.  Another disaster averted...for now.

There must be a way...Sleepy

Sleepier

Dead to the world

I wonder how much Purina would pay for this shot

Between now and Christmas I will be posting more often than I normally do.   Those of you who read my blog with coffee on Sunday mornings will find postings during the week instead, as Lindaraxa also has a social life,of sorts, and will be busy as a bee during the holidays.

Tomorrow I take my five year old granddaughter and her teddy bear, Flora, to a Christmas Teddy Bear Tea  at Callanwolde in Atlanta.  Callanwolde is a magnificent Gothic Tudor house and the former home of the Candler family, founders of Coca Cola.  It is now a fine arts center.  Every year the house is decorated for Christmas and there are lots of holiday events including this sit down tea and visit with Santa.  I can't wait and will definitely post about it.

Flora

There are lots of Christmas recipes and menus on the blog so check out the Master list or do a search.  You know the drill.


All photos Lindaraxa

Chanterelles With Madeira Over Crispy Baked Polenta

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I know at this time of the year I should be posting something Christmasie, like holiday cookies or a menu for Christmas Eve; but cookies are not my strong suit plus these were too good to pass up.

If you have a Costco near you and are lucky, really lucky, you will find chanterelles in the produce area this week.   By that I mean the cold storage area where you have to walk in with a fur coat.  I found a box of these babies a couple of days ago for less than $6.  Since then, I have been pondering what to do with my treasure, knowing full well that when you have something this good you don't gild the lily.  So, into the pan they went with butter, shallots, garlic and some Madeira.  Good enough,  but over what ?  After eliminating toast because it was the evening meal and spaghetti as too plebeian,  I came to seriously consider polenta.  But how?  I didn't want it to be so good and creamy as to interfere with the mushrooms so I decided on baked, very thin and slightly crisp.

Chanterelles are not only my favorite, they are also one of the most important and best edible mushrooms. As a group, they are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. They, therefore, command a high price in both restaurants and specialty stores.

There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.*

 Chanterelles have an enormous amount of water and have to be cooked twice.   First to take out the water and second to brown and finish off, quickly.  I had no idea were it not for one of my Bibles,  La Cuisine de Ma Mere which features a couple of recipes for girolles as they are also called.  Goes to show you what one finds out when one has a food blog and can't afford to mess up.  As you can see, I wasn't kidding.

To say I enjoyed them immensely is an understatement.  They were probably the most flavorful mushrooms I have ever eaten and perfectly cooked.  Although I had had them in restaurants, I had never cooked them at home.  Frankly, I had never found them in season anywhere until this week at dear old Costco.  Who would have thought!

 This dish is great for a light meal, lunch, or first course.  You can enjoy the mushrooms alone as a side dish with steaks or over toast. It goes well with a salad, especially arugula.  Serve a good red wine such as the one I had below.  Don't skimp.  These are too good and too special to serve with bad stuff.

Chanterelles With Madeira Over Crispy Baked Polenta

Serves 4 

Preheat the oven to 500 degrees.

Ingredients:

1/2 cup polenta or stone ground grits  Cook as per instructions.

1 lbs Chanterelle mushrooms
1 Tb olive oil
4 TB butter
1 shallot, finely diced
2 cloves garlic, mashed and diced
1/2 Cup Madeira wine, you can substitute a dry Sherry
Parsley or tarragon, optional
Parmigiano Reggiano

Directions:  


Make the polenta first.  For 4 people I made 1/2 cup polenta. Follow the package instructions but make it simple, with milk and plenty of butter.  Spread thin in an 8X 8 square pan and let it cool until it sets.

Cut out the stems and chop 1 lbs of Chanterelles into large pieces.  Chop the stems into small dice.

In a skillet, melt 1 TB olive oil on medium and add the mushrooms.  Cook for about 5 minutes.  You will see how much water comes out.

Transfer to a colander and squeeze out as much water as you can with the help of a wooden spoon.  I had over 1/2 cup which I saved for another use.

Melt 2 TB of butter in the skillet.  Add 1 shallot diced and two garlic cloves, mashed and diced.  Cook until translucent, about 3 minutes.  Turn heat back up to high, add 1/2 cup Madeira wine and reduce by half.  Add the mushrooms, toss and reduce by another quarter, leaving some in the pan.  If you want, add parsley or tarragon.  Off the heat add 2 TB butter. Let it rest until the polenta is ready.

Bake the cool polenta for 10 minutes at 500 degrees.  Turn the heat down to 450 degrees and bake another 10 minutes until it is a golden yellow.  Turn the broiler to high and broil about 5 minutes or until it begins to crisp and brown.  Take out and let it rest for about half an hour.

Cut the polenta in squares, add some Parmesan Cheese and top with the mushroom ragu.

Enjoy with a good French Bordeaux like a bottle of La Chapelle de la Mission Haut Brion 2003, the second wine of the famous chateau.


*Wikipedia
All photos Lindaraxa

   

Shrimp With Red Curry Paste, Red Peppers And Cilantro

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I had no idea what to call this dish.  On one hand it had all the components of a Thai curry, then again it had some spices prevalent in Indian cooking.  Plus it had butter and onions, two things not typical of that part of the world so I couldn't even claim a Spice Route connection.  But it worked.  Boy did it work....

This is what happens with age and experience.  After years of cooking and reading about different foods and their origins, you know instinctively what will work in spite of the fact that you may be coloring outside the lines.  With time, your taste buds develop  and you begin to feel more comfortable experimenting and coming up with new ideas.   That's what's fun about cooking.  Doing your own thing and watching it succeed.   Let's face it,  you are not cooking for the Food Channel and no one is going to report you to the Thai police,  so go with your gut.

Shrimp cooked like this is perfect for a quick midweek meal.  In less than 20 minutes you can have dinner on the table.  That is why Thai food is such a favorite of mine, especially during the week.  It is interesting, a bit out of the ordinary, yet easy and quick.  It can even impress if served for a casual dinner party of six.  Cook some white rice, preferably Jasmine, and a salad and you have got yourself a winner.  If you want to be a maverick, serve some bread to mop up the sauce.  Something lemony for dessert would be divine.  I like citrusy desserts after Thai or Indian food.  They cleanse the palate after a spicy meal and they are light in character.  Just the perfect ending.

This is the time of the year when we should be eating something exotic and different.   Anything to break the starch marathons our holidays are famous for.  There are only a few weeks between the heaviest two meals of the year, Thanksgiving and Christmas.  My stomach is bursting just thinking about it. Take it easy, relax and prepare.  Starting next week, it's all about Christmas.  In the meantime, think Thai and think light. 
 

Ingredients

1 1/2 lbs shrimp, peeled and deveined with tails left on
3 TB butter
4 garlic cloves, mashed
1/2 tsp. mustard seeds
1 medium onion, chopped
1 red pepper chopped
1/2 tsp coriander powder or more if using seeds
1.2 tsp cardamon
1/2 tsp. cinnamon
2 TBS chopped cilantro
1 TB red curry paste
1 can coconut milk
1 TB fish sauce


1.  In a skillet melt 2 TB.  butter and add 3 garlic cloves, mashed,  and 1/2 tsp. mustard seed.  Cook at medium high for a couple of minutes.   Add the shrimp.  Sautee until the shrimp is pink.  Remove to a plate.

2.  Add a little more butter to pan and sautee onions,  red pepper, garlic, coriander,  cardamon, cinnamon, cilantro and 1 TB red curry paste. If you want it hotter, add some more.

3.  Add one can of coconut milk and cook on medium for 5 minutes, or until the sauce thickens. Add shrimp back, 1 or 2 TB fish sauce and cook for another 5 minutes for shrimp to absorb sauce. Add fresh chopped cilantro.  And you are done!


All photos Lindaraxa

The Last of The Bird...Turkey Hash

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For those scraps of leftover Thanksgiving turkey that you don't know what to do with, here is a solution.

This recipe appeared in the New York Times the week before Thanksgiving and I saved it with the best intentions of making it right after the holiday.  Unfortunately, I got sidetracked with family stuff and I ran out of turkey after making everyone's favorite turkey chili last weekend.  There is no reason you shouldn't enjoy it, so here it is. It is by Wylie Dufresne of WD 50 in Manhattan who made it for Mark Bittman. It is not really a recipe, just an idea of what to do with whatever is around.  Be creative and have fun.  Now the ball is in your court!

For starters, just use whatever is on hand. It starts with turkey, garlic, celery and onion. If you have green or red peppers throw them in.   Potatoes. bacon, squash, brussels sprouts or chestnuts would all be great additions.  Finish it with a little sherry, white wine, or Cognac.  Top off with sunny-side-up eggs or poached or scrambled eggs.

If you don't want to make it until this weekend, to give yourself and others a break, freeze the meat until ready to use.

To make the hash, place a medium sauté pan over a medium flame. Add a tablespoon of butter, some chopped onion, celery, garlic, thyme and a pinch of salt. Sweat until the vegetables are soft, about 10 to 15 minutes, adding an occasional splash of water to prevent browning. Add boiled diced potato, shredded turkey meat and another small nugget of butter. Once the potatoes take on a little color and the turkey begins to get crispy (about 5 minutes), deglaze with 1 to 2 tablespoons of sherry. Adjust seasoning if necessary. Turn heat down to low and prepare the eggs.

Place a small cast-iron skillet over medium heat. Add 1 tablespoon of butter. Once the foam subsides, crack 2 eggs into the pan and turn the heat down to low. Season the eggs with salt and white pepper. Two sunny-side-up eggs will cook in about 5 minutes. 

Serve with buttered toast and cranberry sauce.

Today we had fish, as in flounder.  I'll tell you all about it next week.  It was to die for.  

I will be back to normal posting this weekend.

Photo Evan Sung for NYT