THE VILLAGE VOICE

TOURTIERE (French~Canadian Meat Pie) Originally ‘ tourtieres ’ were made with large birds, called ‘ tourtes ’ until these became extinct. According to some authorities, some tourtiere recipes obtained their name from the deep baking dish ( tourtiere ) in which they were baked. Since the disappearance of tourtes , fresh pork or a mixture of different kinds of meat is used in this food specialty. --Yvon Paul In France the tourtiere pie-dish was a kitchen utensil f or cooking pigeon and other birds. The contents of the dish were known as ‘piece tourtiere ’ and during the first years in New France these distinctive words were used. Over the years the word ‘ tourtiere ’ came to mean a pate of fowl or game cooked and seasoned according to a special household recipe in the family stew pan, for into it went not merely turtle-doves but every kind of edible bird. Every housewife possessed her own secret recipe, jealously preserved from generation to generation . It was in this way that some v...

... And there were shepherds in the same district living in the fields and keeping watch over their flock by night. And behold, and angel of the Lord stood by them, and they feared exceedingly. And the angel said to them, "Do not be afraid, for behold, I bring you good news of great joy which shall be to all the people; for today in the town of David a Savior has been born to you, who is Christ the Lord. And this shall be a sign to you: you will find an infant wrapped in swaddling clothes and lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God and saying, "Glory to God in the highest , and on earth peace among men of good will." (Luke. 2: 8-14)

CHRISTMAS EVE SEAFOOD BAKE 2 pounds large cooked shrimp 1 pound cooked lump crabmeat 12 Tbsp. butter 1 chopped red pepper 1 1/2 cup chopped mushrooms 1/2 cup flour 1 tsp. garlic powder 1/2 heavy tsp. white pepper 1/2 heavy tsp. Hungarian paprika 4 cups light cream or half & half 8 Tbsp. sherry TOPPING : 2 cups grated mix Colby and cheddar cheese 1 cup Panko bread crumbs dried parsley Hungarian paprika Melt butter in saucepan. Add garlic powder, pepper and mushrooms until soft. Whisk in flour and cook until bubbly. Gradually add cream, stirring until thickened. Season with white pepper and paprika. Remove from heat and add sherry. Arrange shrimp in buttered casserole. Top with crab and cover with sauce. Sprinkle cheese over and top with bread crumbs. Sprinkle with paprika and parsley. Bake at 350 degrees until bubbly . Serve with favorite rice or Christmas Rice. (serves 12) CHRISTMAS RICE Prepare rice favorite rice ( Lundberg mixed wild rice) using chicken stock instead of water...

HOLIDAY EGGNOG 6 eggs, separated 3/4 cup sugar 1/2 tsp. vanilla 1/4 tsp. ground nutmeg 3/4 cup brandy 1/4 cup plus 2 Tbsp. rum 3 cups whipping cream 2 cups milk 1/4 cup sugar ground nutmeg Beat yolks until thick and lemon colored; gradually add 3/4 cup sugar, vanilla and 1/4 tsp. nutmeg, beating at medium speed of mixer. Slowly stir in brandy and rum. Cover and chill 8 hours. Place chilled mixture in punch bowl; gradually add cream and milk. Beat egg whites in large bowl until soft peaks form. Gradually add 1/4 cup sugar. Beat until stiff. Fold whites into chilled mixture. Sprinkle with nutmeg and toast the solstice. (3 quarts)

(adapted 20 years ago from Elizabeth's in Northville ) 2 (12 ounce) bags washed and stemmed cranberries 1 1/4 cups sugar 1 cup fresh orange juice zest of 2 oranges Streusel topping: 1/2 cup brown sugar 1/2 cup flour 1/2 cup chopped walnuts or pecans 1/4 cup hard unsalted butter Combine cranberries, sugar and orange juice in saucepan. Simmer until cranberry skins pop. Cook 7 to 10 minutes, just until tender (don't let them lose their shape.) Add orange zest. Knead ingredients for streusel topping until coarse crumb-like. Empty cranberry mix into 9 x 13 casserole or pan. When cool, cover with topping. When ready to serve, pop under broiler for about one minute or until browned. Serve with a heaping mound of vanilla or ginger ice-cream. (serves 6-8)

3 pounds pork tenderloin ( l large or 2 smaller) 2 Tbsp. Dijon mustard 1/2 tsp. dried thyme 1/2 tsp. dried oregano garlic powder cracked pepper 1 cup ruby Port 1 cup whole cranberry sauce Spread mustard over tenderloins. Sprinkle with herbs, garlic powder and cracked pepper. Bake at 325 degrees 35 to 45 minutes depending on size, basting frequently. Remove meat from pan to rest. Add port to pan and deglaze , scraping bits from bottom. Add cranberry sauce and adjust seasonings. Slice pork diagonally and serve with sauce.

AUNT EDWINA'S ENGLISH TOFFEE COOKIES 1/2 pound unsalted butter 1 cup brown sugar 1 egg yolk 1 3/4 cup flour 1 tsp. vanilla 1/2 cup chopped walnuts dash salt cream butter and sugar. Add yolk and cream well. Add flour, salt, vanilla and nuts. Form into 2 logs. Refrigerate. Bake sliced cookies at 300 degrees on ungreased baking sheet about 12 minutes. (about 96 cookies) * SUNSHINE CRISPS 1 cup butter 1 cup brown sugar 1 cup chopped walnuts or pecans graham crackers Line baking jelly roll pan with foil and fill with graham crackers ( Keebler Honey fit perfect). Melt better in heavy saucepan. Add sugar and nuts. Boil 2 minutes. Pour over crackers. Bake at 350 degrees for 10 minutes. Cut while warm. * POPPY SEED COOKIES 1 cup unsalted butter (room temperature - each stick cut in quarters ) 1 cup sugar 2 large egg yolks 2 Tbsp. grated orange peel 1/2 tsp. freshly grated nutmeg 1/4 tsp. salt 2 1/4 cups cake flour 2 Tbsp. poppy seeds Place first 6 ingredients in work bowl of food processo...

Fa-la-la, la-la-la, la-la-la.

CRANBERRY ORANGE TORTE * 2 1/2 cups flour 2 cups sugar, divided 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup chopped toasted walnuts 1 cup diced pitted dates 1 cup fresh whole cranberries Grated rind of 2 oranges 2 beaten eggs 1 cup buttermilk 3/4 cup vegetable oil 1 cup fresh orange juice Whipped cream In large bowl, combine flour, one cup sugar, baking powder, baking soda and salt. Stir in walnuts, dates, cranberries and orange rind, and toss until coated and separated. In another small bowl, combine eggs, buttermilk and oil; beat well and add to dry mixture. Blend thoroughly and turn into greased and floured 10-inch bundt pan. Bake at 350 degrees on hour or until cake tests done. Cool in pan until lukewarm. Invert onto large plate. Cool completely. While cake is cooling, mix remaining cup sugar and orange juice in small saucepan. Heat and stir until sugar is dissolved. Cool slightly. When cake is cool, prick top with time fork. Pour orange-sugar syrup over cake...

CHRISTMAS SALMON 6 Salmon filets Sprinkle with olive oil and season with rosemary, thyme leaves, sage, cracked pepper and juice and zest of a lemon. Grill about 7 minutes, depending upon thickness. Serve topped with Cranberry Sauce . CRANBERRY SAUCE Bring 1 cup cranberry juice and 1/3 cup sugar to boil. Add 12 ounce bag of fresh cranberries, 1/2 cup dried cranberries and return to boil. Simmer 10 minutes. Add 3 large Tablespoons of orange marmalade . Delicious served over a bed of sauteed spinach and a side of roasted rosemary potatoes. SAUTEED SPINACH 1 lb bag baby spinach extra-virgin olive oil cracked pepper Heat olive oil in heavy saute pan. Add spinach by handfuls until slightly wilted. Season with cracked pepper. ROASTED ROSEMARY POTATOES 2 large red skin potatoes 2 large black potatoes 2 large sweet potatoes extra-virgin olive oil 3 heaping Tbsp. chopped fresh rosemary or to taste cracked pepper coarse salt Slice potatoes in wedges. Coat with olive oil. Place in ovenproof pan...

EGGNOG COOKIES 1 cup unsalted butter 3/4 cup sugar 2 tsp. vanilla extract 2 tsp. rum extract (or rum) 1 egg 2 cups sifted flour 2 tsp. nutmeg 1/4 tsp. salt Cream butter; add sugar and cream until fluffy. Add vanilla and rum and mix. Add egg and mix. Combine flour, nutmeg and salt. Add gradually to creamed mixture and mix well. Chill thoroughly. Allowing one tablespoon dough for each cookie, shape into balls. Bake on ungreased baking sheet in a preheated 350 degree oven abut 12 to 15 minutes. Cool. Frost with Rum Frosting . (makes about 4 dozen) RUM FROSTING 1/4 cup unsalted butter 1 1/2 to 2 tsp. rum extract (or rum) 2 to 2 1/2 cups confectioners' sugar 2 to 3 Tbsp. milk Cream butter. Add rum and mix well. Add confectioners' sugar gradually and beat until smooth and creamy. Add milk as needed. Continue beating until smooth and creamy. ________________________ ANGEL KISSES 3 egg whites 1/2 tsp. cream of tartar 2 1/4 cups sifted confectioners' sugar 1 tsp. almond ext...

MANIDOO - GIZISOONS (Small Spirits Moon) ~ Ojibwe

SWEDISH PEPPARKAKOR ~ The Larson Family's treasured ginger cookie recipe 1 cup butter 1 1/2 cup sugar 1 beaten egg 2 Tbsp. dark corn syrup 3 1/4 cups flour 1 tsp. cardamom 2 tsp. soda 1 tsp. cinnamon 1 tsp. ginger 1 tsp. cloves Preheat oven to 375 degrees. Cream butter and sugar. Add egg and syrup. Sift flour and dry ingredients. Add to first mixture. Mix well. Let dough stand in refrigerator overnight. Roll and cut. Bake 8 - 12 minutes on ungreased cookie sheet. . (makes 22 BIG gingerbread men)

STOPPING BY WOODS ON A SNOWY EVENING (Robert Frost) Whose woods these are I think I know. His house is in the village, though; He will not see me stopping here To watch his woods fill up with snow. My little horse must think it queer To stop without a farmhouse near Between the woods and frozen lake The darkest evening of the year. He gives his harness bells a shake To ask if there is some mistake. The only other sound's the sweep Of easy wind and downy flake. The woods are lovely, dark, and deep, But I have promises to keep, And miles to go before I sleep, And miles to go before I sleep.

~ CRANBERRY WALNUT COOKIES ~ (Santa's favorite) 3 cups flour 1 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1/2 cup unsalted butter 1 cup sugar 1 cup brown sugar 1 egg 1/4 cup milk 2 tsp. lemon juice and zest of lemon 3 cups fresh chopped cranberries 1 cup chopped walnuts Preheat oven to 375 degrees. Measure flour, baking powder, soda, and salt in bowl; stir with fork to mix. Cream butter and sugars in large bowl until fluffy. Beat in egg, milk and lemon juice. Stir in flour mixture and zest, a bit at a time until blended. Stir in cranberries and walnuts. Drop dough by heaping teaspoon (1 inch apart) onto greased cookie sheet. Bake 15 minutes or until firm and golden. Remove from sheet. (Yield about 5-6 dozen)

BUTTERNUT SQUASH RAVIOLI with SAGE BROWN BUTTER SAUCE 2 lb. 4 oz. package fresh butternut squash ravioli ( found at Costco) 1 stick unsalted butter 1 heaping Tbsp. freshly chopped sage leaves 2 Tbsp. balsamic vinegar 1/2 cup toasted pine nuts freshly grated Parmesan cheese Carefully plunk ravioli into a large pot of boiling salted water. Cook until it begins to float, about 3-4 minutes. While waiting for water to boil, melt butter over high heat in large saute pan. Add sage. Cook until butter begins to brown and sizzle about 1 minute. Remove from heat and whisk in vinegar. Transfer ravioli to pan and toss to combine. Serve topped with toasted pine nuts and freshly grated Parmesan cheese. (serves 4-6)

~ CREAM OF WILD MUSHROOM SOUP ~ "Imagine the flavor and earthy aroma of mushrooms fresh from the forest floor and the sweetness of onion blended with sherry, cream and a hint of nutmeg - a soup for the soul." - The Northwoods Table 1/2 pound sweet butter 1 small diced onion 2 cups thickly sliced domestic mushrooms 2 cups thickly sliced wild mushrooms ( shiitaki , portobello , seps , etc.) 3 Tbsp. sweet butter 1/4 cup flour 6 cups chicken stock 2 cups heavy cream 2 Tbsp. sherry 1/4 tsp. nutmeg In a 4-quart stockpot, melt butter and saute onion until translucent. Add mushrooms and saute 10 -15 minutes, stirring occasionally. In a 1-quart saucepan, melt 3 Tbsp. sweet butter. Add 1/4 cup flour and whisk constantly to achieve a light brown roux. Slowly add 2 cups chicken stock. Stir constantly until thickened. Add remaining 4 cups chicken stock to sauteed mushrooms and onions. Add roux mixture and cream and simmer until heated through. Add sherry and nutmeg. Adjust seasonin...

BEAUTIFUL, DELICIOUS AND PLENTIFUL THROUGHOUT the MICHIGAN NORTHWOODS ~ "Sorry old boy" ________________ ROAST PHEASANT with WHISKY-CUMBERLAND SAUCE ~ courtesy of Emeril Lagasse 1/4 cup Scotch whisky 2 oranges, cut in 1/8 ths 4 sprigs fresh thyme 2 (2 to 2 1/2 pound) pheasants salt & freshly ground black pepper 6 slices halved bacon Whisky~Cumberland Sauce 1 cup Scotch whisky 1/2 cup fresh orange juice 2 Tbsp. grated orange zest 1 cup red currant jelly 1/4 tsp salt pinch cayenne For the pheasant: Preheat oven to 375 degrees. In bowl, toss oranges with 3 Tbsp of whisky. Rub pheasants with remaining 1 Tbsp. whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme. Close the cavities with skewers. Wrap the breast of each pheasant with bacon and set in roasting pan. Roast pheasants until thickest part of breast registers 160 degrees, about 45 minutes. Remove from oven and let stand 10 minutes. Cumberland Sauce : Comb...

SAUTEED SHRIMP with PEPPERS and FETA ( simple 'one plate' Sunday Night Supper) ~ adapted from the sutter home NAPA VALLEY COOKBOOK 3 tsp. olive oil 1 pound large peeled and deveined shrimp 3 cloves minced garlic 1 red pepper, yellow pepper and orange pepper, sliced in strips juice and zest of 1 lemon 2 Tbsp. fresh parsley, flat or curly 1 tsp. fresh thyme ( cut from garden if not hit by frost) or 1/2 tsp. dried thyme 1 cup crumbled French feta coarse salt and cracked pepper to taste ~ fluffy rice Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens. Serve over fluffy rice. (serves 4) Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER". ~ Pair ...

TURKEY CARCASS SOUP " To make a good soup, the pot must only simmer, or 'smile'." ~ French Proverb Strip the carcass leaving sweet meat close to the bone. The essence of how the turkey was prepared will remain in the pot. (Especially tasty if stuffed). Add only a coarsely chopped onion and a few cloves of garlic, including the skin which will all be discarded. Plop into a large stock pot, cover with cold water and bring to a boil. Simmer gently on the back burner for 4 hours. Drain stock over colander into another large stock pot, discard bits and bones, and begin anew. Chill and skim fat from top. The rest is fun. Pull out leftover vegetables from Thanksgiving dinner; for example, mashed potatoes, sweet potatoes, squash, broccoli, green beans, Brussels sprouts, corn, mushrooms, etc. Eye freshness and consider them for the pot. (If you feel you haven't had your fill of 'Holiday Fat' , slip in some leftover gravy when no one is looking). Bring stock to a...

More turkey anyone? " The art of using up leftovers is not to be considered as the summit of culinary achievement." ~ Larousse Gastronomique TURKEY TETRAZZINI (Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini , who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.) 1 pound spaghetti or linguine 1 pound thinly sliced mushrooms bunch of sliced scallions 1 chopped red pepper 6 Tbsp. unsalted butter 4 Tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup Madeira or dry Sherry 1 cup Parmesan cheese cracked pepper to taste 4 - 6 cups coarsely chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1/2 cup fresh bread crumbs 1 cup toasted almonds (optional) Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and r...