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.)

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