Stoneview » Holiday

Happy New Year!

Julie — Sun, 01 Jan 2012 12:19:35 +0000

Collector

Julie — Sat, 31 Dec 2011 19:30:53 +0000

I always seem to come back from the beach with my pockets full of shells. Given the demise of my poor little camera, I need to learn to bring a bag along with me in the future! Jason’s cousin Lara and I had the same thought about those with holes drilled at the cusp (by parasites I presume) and she and her daughter Gracie made necklaces for all the women out of them. Mine are home awaiting assembly.

All’s well that ends well

Julie — Mon, 26 Dec 2011 19:06:45 +0000

beautyandbedlam.com/butterhorn-recipe/ as was the chocolate pomegranate torte: www.finecooking.com/recipes/chocolate-pomegranate-torte.aspx and well, pretty much all the food got glowing reviews" longdesc="" /> beautyandbedlam.com/butterhorn-recipe/ as was the chocolate pomegranate torte: www.finecooking.com/recipes/chocolate-pomegranate-torte.aspx and well, pretty much all the food got glowing reviews" longdesc="" />

We had a very lovely Christmas day with many wonderful gifts. Between us Jason and I cooked most of Christmas dinner. I made asparagus with orange sauce (Jason’s request), butterhorn rolls and chocolate pomegranate torte (Daniel’s request). Jason made creamed wild mushrooms and chateaubriand, his mother roasted off some potatoes for us. I had worried the rolls were not rising well but they certainly kicked in before they were done baking and turned out beautifully.

Happy Holidays!

Julie — Fri, 23 Dec 2011 10:09:47 +0000

Cards went out just under the wire but it was worth waiting for a picture with all of us.

Divinity

Julie — Wed, 21 Dec 2011 14:07:59 +0000

Divinity

2 1/2 cups sugar
1/2 cup water
pinch salt
1/2 cup light corn syrup
2 large egg whites
1 teaspoon vanilla extract
1 cup pecans, chopped

Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over medium heat, without stirring, to hard ball stage (260 degrees F, 125 C). It will be boiling rapidly for about ten minutes to reach this temperature (Time depends on the BTU output of your stove). Remove from heat.

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Pour hot sugar mixture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture begins to hold its shape (3 minutes). Stir in pecans and spread on foil that’s been stuck to the counter with a bit of water underneath. Let cool 1 hour and slice into squares with a butter knife. Let sit overnight and transfer to wax paper lined air-tight tins in the morning.

Almost made it

Julie — Tue, 20 Dec 2011 14:03:54 +0000

Two more holiday gifts made it off the sewing machine but I’m not sure I’ll get all the way through my list so there might be one or two last minute purchased ones. The leafy table runner worked out nicely with plan B and it’s all set to be gifted. This is a sweet shopping bag for a special someone who I think will appreciate the theme.

Holly jolly weekend

Julie — Sun, 18 Dec 2011 14:05:01 +0000

We’re having a little early holiday activity here this weekend getting pictures for our Christmas cards and exchanging some gifts that it’s not practical to mail or take on an airplane. Chris and Sara announced their engagement adding to the festivity of the day.

Cashew brittle

Julie — Fri, 16 Dec 2011 13:28:15 +0000

A few years ago, Chris asked for cashew brittle for Christmas and it was an immediate hit. This year my beloved candy pan suffered an untimely demise and I am relearning how to make all my candy recipes in my nice sturdy copper pan. This batch of brittle got just a bit darker than intended but it just shy of burnt so it has a lovely caramel flavor that was a huge hit with Chris and his bride-to-be Sara.

Cashew Brittle

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
sea salt

Directions

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

Christmas cheer

Julie — Tue, 13 Dec 2011 12:27:15 +0000

We’ll be away for a week this year so we decided to forgo a tree lest Riley kitten create havoc and eat unpleasant things while we were away. Instead we have a festive table complete with a Christmas village. We even added the Cratchitt’s house since we already had the man and Tiny Tim.

Pinecone ball ornament

Julie — Sun, 11 Dec 2011 13:26:07 +0000

These are too much fun to make.