A Tiny Christmas Tree

There is a place on Orcas Island, where a giant Douglas fir once stood. About six feet in diameter, it must have been massive, stretching its top high into the sky. Many years ago, a windstorm toppled the tree, leaving the trunk splintered and broken about ten feet above ground level. Along a quiet country road, the stump was in no one's way, so it was left alone. Years passed, and nature being what it is, from the inside of the shattered wound a new seedling grew.

The first time I noticed the sapling, it was about two feet tall. I had passed that way twice daily for several months, but it never caught my eye until that afternoon...the tiny tree was decorated.

I slowed to get a better look. A strand of red and gold tinsel wound neatly through the branches, twinkling in the rustling breeze. I smiled. How cool that last night's wind had blown it just that way. The tinsel stayed on all through the holidays until one night in early January, the tinsel was gone.

I gave it no more thought until the following winter. Then one night, the little fir was again dressed for the holidays. This time it had red bows tied on the branches, and a gold star on top. Okay, the wind didn't do that. Again, the finery disappeared after the New Year. I was delighted. Every year since, and probably for many before, the little tree has been decorated. I never found out who decorates the tree. Actually, I never asked. The fantasy of Christmas magic is just too much fun.

Each year at this time, I would begin watching, waiting for my sure sign of the Christmas season. One year, there was nothing. Thanksgiving weekend came and went, and the first weekend in December. Nothing. It had never gone as late as the 10th before. I was beginning to worry.

Then, one morning, I thought I caught a glint of tinsel in my headlights as I came down the hill. Too dark to really see, I hoped I was correct. Sure enough, in the light of day the small tree was covered with glass balls, red bows and silver tinsel. It brought a smile to my face, and brightness to an otherwise dreary, rainy day.

I hope the tradition continues for many years to come.

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Here are two hot appetizers, nice on a cold winter night. Fresh seafood makes these just heavenly. Both can be done in the toaster oven.

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Angels on Horseback

Pre-heat the broiler to 450°

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1 dozen fresh oysters, shucked   or  1 jar small fresh oysters

1 lb. thin sliced lean bacon

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Cut the oysters into bite size pieces. Cut each bacon strip into thirds.

Roll the bacon strips around the oyster pieces and secure with wooden picks.

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Place on an ungreased broiler pan or baking sheet. Grill under broiler until browned. Turn over and broil the other side. Watch carefully as it will cook fast and may burn .When bacon is done, drain on paper towels. 

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Transfer to serving plate. Serve warm with cocktail sauce for dipping.

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Crab Stuffed Mushrooms 

           

 

 

 

 

Use extra large mushrooms

Heat oven to 325°

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20 fresh Crimini mushrooms (or white button)

¾ cup Dungeness crabmeat (or 1 - 6oz. can)

3 tbsp. red onion, diced fine

Dash of cayenne

1 tbsp. olive oil

2 tbsp. butter

1 - 3oz. brick of softened cream cheese

2 tbsp. Italian seasoned bread crumbs

½ tsp. dill

½ cup sharp cheddar cheese, shredded

Fresh parsley for garnish

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Wipe mushrooms with paper towel to remove dust. Do not rinse with water. Pop out stem, leaving cap intact. Hollow out cap slightly, if needed.

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Lay caps hollow side down in a baking dish. Bake at 325° for about 15 minutes until mushrooms are cooked but still firm. (Alternately: Line a microwave safe dish with paper towels. Arrange caps, hollow side down, on paper towels. Microwave on high, covered loosely, 30 seconds at a time until mushrooms are no longer raw, about 1½ to 2 minutes total. Do not over cook or the mushrooms will start to shrivel.) Allow to drain on paper towels for a few minutes.

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Chop stems finely. Coarsely dice the crabmeat. Heat the butter and olive oil in a small skillet. Saute the onions until golden. Add the chopped stems, the crab and the cayenne. Continue to cook until most of the liquid evaporates. Remove from heat. Stir in the cream cheese, the dill and the breadcrumbs. The mixture should cling together when molded, so adjust the crumbs accordingly.

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 Fill each cap generously with stuffing. There should be enough to have a good mound in each. Place back in the same baking dish. Top each with a nice bit of cheese.

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Heat at 325° for about 5 minutes or until the cheese melts. Sprinkle with parsley and serve hot. (You can re-heat in the microwave - about 30 seconds for 6.)

Dungeness Crab Delight

             When I was a freshman in high school, my best friend, Julie and I spent spring break at her mother's cabin near Mt. Hood. It was our first excursion without adults, although we learned later that the neighbors had been keeping a discreet eye on us. At fifteen, we considered ourselves quite self sufficient, and we really did pretty well. We hiked, shot pellet rifles, and rode our bicycles into the town of Rhododendron for breakfast one morning.

            One unseasonably warm afternoon, the temperatures topped 70. We decided that it would be fun to go swimming. We dressed in some of Julie's old cut-off shorts and t-shirts and headed for the creek. By the time we walked the mile or so, mostly uphill, to the swimming hole, we were really hot. The deep water of Still Creek looked inviting. After checking for submerged hazards by poking aroung with a long stick, Julie ran to the bank and jumped in. I was right behind her.

            The cold shot through my body like an electric shock. My hands and feet were instanly numb. It had not occurred to us that it was only mid-March, and the creek was full of snow melt. (We were on the ascending slope of Mt. Hood, after all.) Our "swim" lasted approximately 15 seconds. Just long enough to get back out of the water. It had also not occurred to either of us to bring towels. Shivering, and on the verge of hypothermia, we made our way back through the very shady woods. Back at the cabin,  Julie stoked the woodstove, the only source of heat. We were very glad that cooking required fire, and we had built one that morning to make coffee. Soon we were in warm, dry clothes and the pot was bubbling. Life was good again.

            Julie and I, even as teenagers, enjoyed good food. Her mother was a gourmet cook, happy to cook for us, and teach us anything we wanted to know. My first taste of caviar was in her kitchen. We were both learning to cook, and found the woodstove at the cabin a lot of fun. Being true Oregon tomboys, we grew up with the lore of the pioneers, and wanted to learn all the skills. The week at the cabin was as close as we could come in the 70's. And much of it revolved around food. We roasted a rabbit (that we brought from the butcher shop) on a spit in the fireplace, and baked potatoes in the coals.  It took about five hours, and countless burnt fingers, but it was a delicious meal.

            Coffee was in a stove top perculator, and not very good. We either used too much coffee, or let it perk too long. The pancakes we made on the cast iron stove top were another matter, and wonderful. Likewise the pepper-cured honey bacon that we found at the market in Rhododendron.

            We lost touch after high school, but have re-established contact. Our lives have taken us to, quite literally, opposite ends of the country. Mine to the San Juan Islands of Washington State, hers to northern Maine. No surprise that we both live in the woods. We still both love the outdoors, and fantasize about pioneer living, although on a tamer scale. And we both still love to eat, and cook

            Here in the Pacific Northwest, it's the season for fresh Dungeness crab, in my mind, far tastier than any lobster. Julie's mother passed away a few years ago, but I asked if she would share her special crab soup recipe. I remembered it as her entry in one of the James Beard contests. I believe it won an award, but neither Julie or I can recollect the details. The original recipe was for twelve main course servings, and called for a total of four pounds of crab.This adaptation calls for quantities of a more managable size, and the results are scrumptious.

 

Dungeness Crab Delight             

Serves 2 as a main course, 4 as an appetizer

 

1/2 lb. cooked crab meat

1/2 lb. cooked crab legs

1 to ½ quart half & half

¼ lb. butter

¼ cup flour

1 tbsp. onion, grated

2 drops hot pepper sauce or ¼ tsp. cayenne pepper

½ cup heavy cream

1 tbsp. Scotch or Bourbon Whiskey (optional)

Salt, Pepper, Chopped parsley, Paprika

 

Melt butter in double boiler. Add Flour and onion and cook at least 20 minutes up to two hours (the longer, the better). Slowly add most of the half & half, stirring at low heat to keep from lumping. If too thick, add more half & half. Add a sprinkle of black pepper and the Tabasco Sauce. (Up to this point can be made ahead of time and allowed to cool).

 

An hour before serving, heat slowly to a simmer. Stir in whiskey and add the crab meat and legs, being careful not to break it up too much. Check for seasoning and add salt if needed (often, the crab is salty enough on its own).

To serve, pour the heavy cream into serving bowls and pour the soup over it. Sprinkle with finely chopped parsley and plenty of paprika.

 

A Day of Parties

Last weekend was my grandson Connor's fourth birthday. He had asked for a "knight and princess" party (the princess part was his mom's idea, since there would be some girls), so that became the theme. Fried chicken, corn-on-the-cob, watermelon and corn muffins were the feast of the day, with plenty of Capri Sun and bottled water. The weather that afternoon was perfect, special ordered for the day, although Connor's dad was a bit too warm in his knight costume. After games and snacks, there was a knighting/"princessing" ceremony, complete with inflatable swords and plastic tiaras.
  

 A parade down the cul-de-sac was followed by the slaying of the dragon piñata. As usual, Laura outdid herself with the cake. A knight needs his castle, and that's just what she created. Four tiers high, the strawberry cake was frosted with chocolate icing and embellished with Hershey nuggets and M&Ms. The turrets were built from ice cream cones. Just in case the cake was not large enough, she added a tower of lemon cupcakes.

Since Lloyd and Terri were up visiting, and most of the family would already be at the house, Laura decided to have Terri's baby shower that evening. Melanie brought her Pampered Chef expertise and some cool tools to make an amazing cucumber-lime dip and veggie platter, with a chocolate lava cake for dessert. Along with spinach dip, a fruit tray and sparkling tropical punch, the dining room table was full of girl-food. The men, evidently still hungry after the afternoon's festivities, descended like a herd of locusts and helped us with the leftovers. Everyone got plenty to eat, and Mel's party games had us all laughing hard.

I tried a new recipe for the shower, and it was a hit. I can only imagine how good it would be with real crab.

Crab Puffs
Makes about a dozen
Heat oven to 375f

1 can butterflake crescent rolls
1 - 8oz package of Krab
1/2 cup finely shredded sharp cheddar cheese
2 tbsp. mayonnaise
1/4 tsp. onion powder or 1/2 tsp. dried minced onion
Salt & pepper to taste

Chop the krab coarsely. Combine krab, cheese, mayo and seasonings. Set aside
Unroll the crescent dough and seal up the perforations. Cut into 12 equal rectangles.
Place about 1 teaspoon of filling in the center of each rectangle. Fold in half and seal the edges, ravioli style.

Place 1 inch apart on an ungreased cookie sheet.

Bake at 375 for 14 minutes, or until golden brown and crispy. Serve warm.
 

Listen for the Sleigh Bells

            For many years, Christmas Eve was reserved for our extended family. The menu was potluck, with the hors devours laid out, buffet style, evolving as items were added. With no set time to eat, we would talk and nibble, maybe sing some songs or play a game. People would arrive; others would leave, on their way to another open house. Someone was always at the buffet, and food was always available. Toward the end of the evening, the savory foods would be removed, replaced by a tray of Christmas cookies and other sweets. 

            Soon, one of the kids would hear sleigh bells on the roof. Everyone would hush for a moment, the children’s excitement palpable as they strained to hear more. The bells would grow louder, as toddler’s eyes grew larger. They were sure the next sound would be Rudolph’s small hoof. (The older kids kept the secret: Uncle Joe suspiciously always missed the bells - and the jingle seemed to be coming from the deck.) After the bells faded, one of the older girls would read “The Night before Christmas” aloud. The kids would listen patiently, eager to go home, or go to bed, knowing Santa was on the way. It was a perfect ending for the evening.

           The family has grown since then, and now includes a new generation of children. This year, there are sure to be sleigh bells.

            We all love seafood, and no party would be complete without the nautical trinity: Dungeness crab, Oregon shrimp and Judd Cove oysters. Since its winter, it’s also nice to have some hot treats. Here are three simple dips that taste like you worked on them all day. As an added bonus…they give you an excuse to use that chaffing dish you have in the back of the pantry.
 

 Hot Dungeness Crab Dip  
1 lb. cooked fresh Dungeness crabmeat
1- 8oz. brick cream cheese
2 or 3 tbsp. milk
1 tbsp. horseradish
½ tsp. Worcestershire sauce

Heat the cream cheese with the milk, stirring frequently until melted. Whisk in the horseradish and Worcestershire sauce, using more or less to taste. Continue to heat slowly until bubbly. If it’s too thick, stir in a bit more hot milk. Gently fold in the crabmeat. Serve hot with crackers or vegetable sticks.

Angels on Horseback
1 dozen small fresh oysters, shucked
1 lb. thin sliced, lean bacon

Cut oysters into bite size pieces. Cut each bacon strip into thirds.
Roll the bacon strips around the oyster pieces and secure with wooden picks. 
Place on an ungreased broiler pan or baking sheet. Grill under a pre-heated broiler until browned, about 3 minutes. Turn over and broil the other side. Watch carefully as it will cook fast and may burn .When bacon is done, drain on paper towels.
Transfer to a serving plate. Serve warm with dipping sauces.

Spicy Bay Shrimp Dip

1- 8oz. brick cream cheese
1 tbsp. milk
3 tbsp. ketchup
1 tbsp. extra hot horseradish
¼ tsp. Worcestershire sauce

Using a microwave-safe dish and 70% power, melt the cream cheese with the milk, stirring every 30 seconds. When the cream cheese is melted, whisk in the horseradish, ketchup and Worcestershire sauce. Return to the microwave for 1 minute at 50% power. Gently fold in the shrimp. If it’s too thick, stir in a bit more hot milk. Serve hot.1 lb. cooked Oregon salad shrimp