Happy Twirls Auld Lang Syne 2009

For auld lang syne, my dear,

For auld lang syne.

We'll take a cup o' kindness yet,

For auld lang syne.

Robert Burns

May 2010 be a steller year for you filled with rich blessings and magical bliss. It has been such fun exploring the 'World of Blog' this year and making so many new friends and acquaintances. As you celebrate the end of one year and beginning of another, I hope you will pause to reflect on the many wonderful memories that will go with you into the New Year. Is amazes me so how fifty two weeks can go by so quickly.

Kiss Your Mama Chicken and Rice Soup

When the temperature dips below freezing and the winds whip through you, it’s time for soul warming soup. This is a family favorite that hits the spot and it never fails that everyone wants the recipe. You can adjust the seasonings to taste but curry is always a surprise ingredient. If you want a thicker soup, add a little flour and butter or more cheese. Serve with toasted French bread and a salad.

Kiss Your Mama Chicken & Rice Soup
6 cups chicken broth
2 cooked, boneless chicken breast halves, shredded or chopped fine
1 can cream of chicken soup
1 yellow onion, chopped and cooked
1 large carrot, chopped fine
1 (4.5 ounce) package quick cooking rice, cooked per package directions
2 teaspoons salt
2 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoons curry powder
2 tablespoons dried sage
2 cups fat free half and half (or cream)
Four ounces Velveeta, cut into cubes

In a large pot over medium heat, combine broth, onion, carrot, soup, cheese, spices and chicken. Bring just to boiling, and then stir in rice. Cover and remove from heat. Whisk in half and half, a little at a time, until fully incorporated and smooth. Cook over medium heat until heated through, 10 to 15 minutes.

Holiday Cheer, Poinsetta Cocktails and a Card Reader Named Madam

Here's a peek at our Christmas Tree and the holiday scene at our home.

Rather than a big party, we prefer festive, relaxed dinners for twelve. Oh I love to set the table with silver and goblets but with vibrant dinnerware from Portugal, burlap and linen napkins, and Christmas glasses. Last night on the wine glasses, we had little reusable decals chosen for each guest that said - Flirt, Drama, Stud, Cool, Confused, Sexy, Gossip etc. . . it was a happy little addition and everyone loved it.

As Poinseitta cocktails and diet Coke's on crushed ice with lime wedges were served with the traditional cheese balls, dilled green beans, oyster crackers and holiday music we had a little surprise. It wasn't Santa, but a card reader "Madam" who appeared with her little bag of happy cards.

Friends from high school, as well as, guests from out of town all mixed together in the spirit of the magic of Christmas. One guest had us in tears laughing about the surprise appearance of Santa for her neighbor's three year old a couple of days ago. As Santa was leaving, her friend shouted across the yard and invited him in for a drink. He came, wished them a Merry Christmas, but refused the holiday libation as he had more children to check on that evening in preparation of the big day. So yes there really is a Santa!

The menu and decor last night was in the same theme as I've used this season - nandina and winter berries with coral roses, cedar, coffee bean berries, holly and magnolia. Oh my little Senator (a white lab for those of you who don't know) was the perfect host and loved everyone good night. They swooned when he put his face up against their knee, wagged his tail and looked up at them as if to say "Merry Christmas to all and to all a good night."

Poinsettia Cocktail
3 oz cranberry juice
2 oz orange juice
1 1/2 oz vodka
3/4 oz orange liqueur
1 oz 43 Liquor
Mix well and enjoy. I like to have the juices icy cold when I mix them. If not, you can serve over ice.

Fun and Festive Christmas Dinner with Family & Friends and lots of Greenery, Roses and Pomegrantes

Greenery & Berries with Pomegrantes and Roses

Barbara, Teresa, Mary

Peggy, Mother, Percy

Steve and Calvin

Menu Cards at each place setting

Skyros Dinner Plates laden with dinner

Holiday entertaining should be fun for all including the cook. This past weekend, family and friends from Alabama joined us for dinner. I decided to serve a New Orleans themed menu and prepared most ahead of time. It was just an issue of plating when we were ready for dinner. So as everyone finished their last cocktail or punch, my cousin and I slipped off to the kitchen to plate the hot food and serve the table. It was really easy and since there were only nine, we had a little assembly line.

Christmas music was playing continually in the background, thousands of white lights were twinkling, orange evergreen candles scented the air as temperatures dropped outside. And of course Senator was the perfect host either going from one guest to another for treats and attention or lying quietly watching us as if he knew it was Christmas time.

Dinner was served in the breakfast room rather than a more formal setting. It was comfortable and festive. Holidays don't mean fancy. Festive place cards and menu cards were on the table, both make great book markers and are fun mementos I think. I like to list the names of guests below the menu, years from now I may need a hint to jog my memory.With computers, everyone can pretend to be a graphic artist these days, so create away! The centerpiece consisted of greenery and berries from my yard with a few punch colored roses. The candles were lit and with all the love and laughter around the table, it became magical.

M E N U

Red Creole Pears
With Roasted Walnuts and Gorgonzola
Madam Lavaeau Vinaigrette

Cajun Cranberry Grillades
Plantation Grits with Balsamic Cranberry Syrup

Potatoes Dauphinoise

Carrot Soufflé

Green Bean Casserole

Yeast Rolls with Butter

Pecan Pie Evangeline
With Brown Sugar Ice Cream

New Orleans Bread Pudding
With Butter Rum Sauce

Poinsettia Cocktails Tea Coffee

Josephine, Libby, Teresa
Barbara, Calvin, Senator
Mary, Steve, Peggy, Percy

Deep Dish Deep South Pecan Pie for the Holidays

Goodness knows there are hundreds of variations of the premier Southern dessert – Pecan Pie. I have seen these pies flavored with figs, bourbon, coconut, chocolate and even persimmons. Personally, I think this old recipe used in the Deep South for hundreds of years is hard to beat. I serve it warm and sometimes top it with tiny scoops of brown sugar ice cream. It’s a wonderful dessert to serve during the holidays. Remember stressed spelled backwards is desserts – so enjoy this time of year to keep things in balance! Happy Twirls

1 cup chopped pecans
1/4 pound butter
1 cup brown sugar (light)
3/4 cup corn syrup (light)
1/4 cup honey or sorghum
Zest of 1 orange (small or half large naval orange)
1 tablespoon vanilla
3 eggs (large)
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 (9-inch) deep-dish pie shell, uncooked

Preheat oven to 425 degrees. In a heavy-bottomed pan, brown butter over medium-high heat. The browning of the butter gives this pie its unique flavor. Do not burn the butter. Remove butter from heat and allow to cool slightly. In a large mixing bowl, combine, brown sugar, corn syrup, honey, orange zest, vanilla, eggs, cinnamon, salt and nutmeg. Using a wire whisk, blend ingredients until well mixed. Add the browned butter and pecans, blending well into the egg mixture. Pour contents into the pie shell and bake on center rack of oven for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove pie from oven and allow to cool before slicing. This is a moist and gooey pie.

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The Chef of Kings and The King of Chefs -Inducted into The Society

Libby with dear friend Norbert Putnam who was also inducted the same evening.

Reception in the lobby of The Hermitage Hotel. Libby with President Fred Detweiller and Joyce Rice.

APPLE STACK - the dessert
Last night I was inducted into Les Amis D’Escoffier Société de Nashville along with three others, including my dear friend, the legendary producer, Norbert Putnam. Guests of mine at the dinner were Terry Ford and his twin sister, Brenda Williams. Terry was a founding member of several culinary organizations including The James Beard Foundation; was a contemporary of Julia Child, and knows more chefs than anyone. Brenda appreciates fine dining, as well as, good home cooking just as I do. We had the best time driving up to the event and stopped to visit and drop off Christmas happies with Dr. Mike Petracek and his wife Connie. This is one epicurian couple. He's a world famous cardio vascular surgeon and she's an Olympian and former RN. But he's a passionate chef, hunter and fisherman. She's the diva of gardens, canning, cooking, and doesn't miss her mark on those hunting trips. Recently Mike made an Osso Buco with elk shanks that I understand was divine. Connie's dilled green beans, tomato marmelade, rasperry jelly and cranpepper jelly is the best!

The dinner was held in the ballroom of the majestic Hermitage Hotel as it celebrates its one hundredth anniversary. The lobby of the hotel was decked out with the festive reds of the season. A twenty foot gilded mirror high above the roaring fire reflected the marble floors, a twinkling thirty foot spruce and the sparkling of champagne glasses. About seventy guests donned their black tie and cocktail attire for this annual Christmas dinner.
An attendant played the Degan Dinner Chime as he circulated among the guests to announce that dinner was being served. We were led to the adjoining mahogany paneled ballroom where nine round tables were set with a compilation of silverware, china, crystal, place cards, menu cards, flowers and fine linens. The induction was done in French and the president of the association touched a ceremonial skillet to your shoulder, then a gold medallion on red grosgrain was placed around your neck. These medallions are to be worn by members to all future dinners.
It was a lively evening of relaxed dining and visiting with old friends and new ones. Of course our table had the most fun. I learned about the cool climate Frankland River wines of western Australia, yoga, barge trafficking, legal maneuvering, and a little about the next dinner which will be authentically French. The chefs received accolades as we departed about three hours later. It was such fun and an honor.
Maine Diver Scallop
Chestnut, Satsuma orange, mangers pear
Chablis 1st Cru, Montee du Tonnerre Francoise Servin Chablis, 2006

Braised Pork Cheeks
Pumpkin and salsify has, Brussels sprout leaves, mulled cider jus
AP Vin “Rosella’s Vineyard” Pinot Noir, Santa Lucia Highlands, 2007

Palmetto Squab
Persimmon and black walnut bread pudding, mustard greens, cranberry
Dierberg Estate Vineyards Syrah, Santa Maria, 2005

Four Story Hills Dry-Aged Striploin
Matsutake mushroom, romanesco, celeriac, sauce bordelaise
Surh Luchtel Cabernet Sauvignon, Stagecoach Vineyards, Napa Valley, 2005

Apple Stack
Cinnamon Sucre, Caramel Ice Cream, Vanilla Anglasie
La Fleur de Pin de Grave, Sauternes, 2007

Les Amis D’Escoffier Société
Haute Cuisine and fine dining, as we know them today, trace their origins to the work of Auguste Escoffier, The Chef of Kings and The King of Chefs. To preserve and nurture these twin traditions, Les Amis d'Escoffier Society of New York, Inc. and Les Amis d'Escoffier Society Foundation, Inc. - a non - profit organization - steadfastly pursue these major goals:
To enhance the art of fine dining by supporting culinary education through scholarships to student chefs.
To support students pursuing a career in the hospitality industry.