“The days dwindle down to a precious few,” the song tells
us, as the sun seems to have been doing for a few months now, leading up to the
time when the sun will be giving its warmth and life for the least amount of
time in a day. That time, they
tell us, will be 11:11 a.m. GMT on December 21. Winter has arrived.
It’s almost a contradiction, for as the days grow longer,
they also grow colder, and the icy blasts of old Jack Frost cover our souls,
forcing us to stand ever so close to that roaring and spitting fireplace. The ancients celebrated the winter
solstice as a beginning; Mr. Sol would be with us a little bit longer each day.
We recognize the winter and summer solstices, the spring and
fall equinoxes, mostly because of our Neolithic relatives thousands of years
ago. It was during the Neolithic
age that agriculture came into being, and with it a sense of weather
patterns. Knowing the length of
the day and placement of the sun in the sky were essential to timing for
planting, tilling, harvest.
There were parties and celebrations leading up to the
solstice thousands of years ago, because many believed if they didn’t coax that
sun to stay up longer, it wouldn’t.
Then when it did, well, it’s time to celebrate that fact also. One legend dating from the time of
Mesopotamia says there was a twelve day festival. No indication that turtle doves were involved, or dancing
girls, but they probably were.
The science of the seasons can be quickly explained by
simply stating that our planet’s rotational spin is tilted, thus the northern
half gets more sunshine some of the time and less sunshine at other times. If you must know, the angle of tilt is
23 degrees and 27 minutes off perpendicular. While we’re chilling, Sydney’s baking.
The importance of the winter solstice today doesn’t relate
to planting of crops or dancing to force the sun to stay up longer each day,
but rather, it brings on the Christmas season. Now we’re getting somewhere.
The Legend of Santa Claus
Who is this spirit so closely
associated with Christmas?
According to legend, there was a man who became Saint Nicholas, and he
lived in Asia Minor during the 4th century, A.D. Traveling through Egypt and Palestine he became known for
his extraordinary kindness, in particular his penchant for giving gifts to
needy children.
St. Nicholas became Santa Claus,
but not before the concept was splintered into many variations among European
churches.
This jolly old elf eventually made
it to these shores during colonial times, and of course, now Santa Claus in
known more as a vehicle for driving retail sales from a week or so before
Hallowe’en until moments before the end of Christmas Day.
It was initially his spirit of
giving that brought forth what we so look forward to each year, a visit from
St. Nicholas.
One must eat well during these delightful times, it’s cold
as all get out, one can get chilled to the bone, so let’s have a real
feast. A few years ago I published
a holiday cook book, and this was judged by many to be the best offering in
that little tome.
Johnny’s Oyster Roast
Notes: This can be a first course at a long
and involved holiday meal, it can stand alone as a light, late in the evening
meal, or, if served in small bowls, can be a hot appetizer.
The recipe is
slightly involved, so make sure you really want to take the time to do it. You’ll be rewarded !
Use the
refrigerated bottled oysters and drain them over a sieve, reserving the
liquid. Do this first as you’ll
need some of the liquid for the glaze.
Glazing Sauce
Pour about a
1/2 cup of oyster liquid and fill the cup measure with milk. In a 10-12 inch frying pan over high
heat, stir 2 tbl butter and 1/4 cup onions, minced, for 2-3 minutes. Remove from heat and stir in 2 tbl
flour, 1 tsp dry mustard, and 1/4 tsp ground nutmeg. Return the pan to high heat and stir until flour is pale
gold, 1-2 more minutes. Remove
from heat and add the oyster liquid and milk mixture along with a 1/4 cup
whipping cream. Whisk over high
heat until boiling, and continue to boil, whisking often, until mixture is
reduced to about 1 cup. Scrape
into a bowl and let cool.
Oysters
3/4
cup coarsely chopped bacon
1/2
cup chopped bell pepper. Red,
Green, or mixed
1/4
cup chopped onion
1/2
tsp dried thyme
8
ounces spinach leaves
salt
and pepper to taste
1 jar
shucked oysters, drained (see notes)
1 cup
glaze
2 tbl
dry white wine (not cooking wine, use the good stuff)
1/4 to
1/2 cup shredded Swiss cheese
In a 10-12
inch frying pan, crisp the bacon and remove to paper towels to drain. Save about 1 tsp of the drippings and
add the bell pepper, spinach, onion, and thyme, stirring over high heat until
wilted and most of the liquid is evaporated.
Return the
bacon to the pan, mix, and add whatever salt and pepper you like.
Lift the
oysters from the sieve, and at this point you may wish to cut some of the
larger ones into bite size pieces.
Divide the oysters into four shallow ramekins, and put them put them
into a baking pan that you can fill with water.
Spoon the
spinach mixture equally over the oysters.
In that same 10-12 inch frying pan, add glazing sauce, lemon juice, and
wine, and whisk over high heat until bubbling. Spoon this equally over spinach and oysters, sprinkle cheese
over the sauce, and bake in a 450 degree oven until tops are lightly browned and
bubbling. About 7-10 minutes.
This is best
served right in the ramekins, with a nice cold white wine to wash it down. Some John Coltrane, Thelonius Monk, or
Aretha Franklin fills out the recipe.
If you can
tear yourself away from the board, do you know why we hang our stockings by the
fire, other than to get them dry and warm, that is?
The Legend of Christmas
Stockings
The legend of hanging stockings by
the fire on Christmas Eve dates back to the 1800s according to most who have
studied this strange habit.
Do you hang your stockings?
It seems there was a young man who
had three daughters but very little money, and on one particular Christmas Eve,
his daughters had washed their stocking and hung them by the fire to dry. It was the custom prior to washers and
dryers.
The legend insists St. Nicholas
heard the plight of the daughters, and that they might not get Christmas
gifts. He ventured onto their roof
and threw three bags of gold coins down the chimney, and lo and behold, those
coin bags landed in the girl’s stockings, one, two, three.
It wasn’t too many years later
that children in Holland learned to leave their wooden shoes outside in hopes
the jolly old elf would fill them with gifts and treasures.
I believe. Do you? Deep philosophical thinking like this makes me hungry. Try this one on for size.
Eggnog Bread
Note:
This recipe will fill two aluminum loaf pans.
2 eggs
1 cup sugar
1 cup dairy
eggnog
1/2 cup
butter, melted
1/4 tsp
nutmeg
2 tsp rum
extract
1 tsp vanilla
2 1/4 cups
flour
2 tsp baking
powder.
Preheat oven
to 350 degrees
Grease
bottoms and sides of bread pans
Beat eggs,
sugar, eggnog, butter, rum and vanilla until well blended, add flour, baking
powder, and nutmeg and stir until everything is moistened. Don’t over stir.
Pour into the
bread pans and bake for 45 to 50 minutes, or until a toothpick comes out
clean. Cool, and remove from
pans. Let bread cool completely
before slicing.
Uh, Oh … Have
you sent out your cards?
The Tradition of Christmas
Cards
The tradition
of sending Christmas cards originated sometime in the mid 1800s according to
most who study such things.
A few people
began designing handmade cards to be sent to friends and family,
but it was a
man named John Calcott Horsely who is credited
as being the
first Christmas card creator.
Horsely
printed his card in 1843 for Sir Henry Cole, the friend
who gave him
the idea in the first place.
The card
depicted a typical English family enjoying the holiday,
as well as
scenes of people performing acts of charity, an important part
of Victorian
Christmas spirit.
The card was
inscribed:
“Merry
Christmas and A Happy New Year to You”
A thousand
copies of the card were printed, selling for one shilling
apiece. This is reportedly the first Christmas
card to be produced and sold to
the general
public.
I’ve taken a
lot of your time and had a lot of fun doing it. Merry Christmas to all, and to all a good night.