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So much to celebrate
Bring on the holidays December is full of celebrations. Even my
birthday is in that month, though that’s not so much a cause for celebration any more! Eager cooks have already been busy putting away fruit- packed, rum-soaked Christmas cakes to season or freezing appies for
Jude’s Kitchen JUDIE STEEVES
friends and family to enjoy. The rest of us will be squeezing time out of our busy schedules to make a few celebratory sweet treats or delicacies that have become family traditions for events this month, whether that’s a rich Quebecois tourtiere or the traditional brandy- flamed Christmas pudding. In our family, my sister-in-law’s special fruit stollen is a Christmas morning treat everyone enjoys while, turkey aside, I look forward to a gourmet dinner New Year’s Eve with close friends. The days are short and they can be pretty cold
outside, so December is the ideal month to plan parties around the fire inside with lit candles and soft lights to cast a glow. Food is inevitably a highlight of such evenings. Outdoor adventures during the day leave
everyone ready to relax as the darkness closes in early.
One celebration I always look forward to in this month is the date when those short days of winter begin – almost imperceptibly at first – to lengthen. This year, the winter solstice falls on Saturday, December 21, which means it’s also a weekend and another reason to celebrate. I’m afraid I’m not much of a winter person and I hate the shorter hours of daylight that are a feature of that season, so I’m all about cheering when the solstice arrives because it means a start on the run down to spring and longer days. Whatever your favourite celebration in December,
enjoy the fellowship of the season and hug your loved ones closely.
COUNTRY LIFE IN BC • DECEMBER 2019
Impress your guests with salmon in puff pastry — easy and elegant! JUDIE STEEVES PHOTO SALMON IN PUFF PASTRY
This looks very elegant and tastes even better, and it’s delicious hot or cold. It’s kind of like the classic Beef Wellington, except using salmon instead of beef. Very celebratory.
Topping: 1/4 c. (60 ml) cream cheese 2 tbsp. (30 ml) fresh dill 1 tbsp. (15 ml) lemon juice
1 lb. (454 g) puff pastry salt and pepper, to taste
2 green onions
2 tbsp. (30 ml) fresh parsley salt and pepper, to taste
1 lb. (454 g) asparagus 1 egg, beaten
1 garlic clove 1 tsp. (5 ml) lemon zest 1 3/4 lb. (800 g) skinned salmon filet
• Pre-heat oven to 425° F. • Prepare the topping by finely mincing the green onions and garlic, the dill, parsley and lemon zest. Soften the cream cheese and beat in the lemon juice, then add the minced ingredients and salt and pepper, to taste.
• Lay one sheet of puff pastry on a baking sheet and lay the salmon filet on it, making sure all the little bones have been removed first.
• Remove the tips of the asparagus and arrange the stems on the salmon. • Dollop or drizzle the cream cheese mixture over top of the asparagus. • Brush the margin of the pastry with beaten egg and a pastry brush, then lay the second sheet of puff pastry over top, pressing the edges together to seal all around the salmon and asparagus.
• If needed, trim the edges, leaving a border of pastry around the salmon, which you can decorate with a fork or your fingers.
• Cut a couple of slits in the top to permit the steam to escape, then brush the top with the beaten egg. • Bake until it puffs and is golden brown all over, about 25 to 35 minutes. • Let cool for a few minutes before serving. • Serves 6-8.
PAT’S CHRISTMAS FRUIT STOLLEN
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This is a traditional fruit bread served around our house at Christmas, and has been ever since my sister-in-law first made it for us decades ago. It makes wonderful toast and often accompanies scrambled eggs on Christmas morning.
1 c. (250 ml) warm water 3/4 c. (175 ml) milk 1 tsp. (5 ml) salt
1/2 c. (125 ml) slivered almonds 1/2 c. (125 ml) candied cherries
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• Dissolve sugar and yeast in warm water and let stand for 10 minutes. • Combine the milk, butter, sugar and salt and heat to dissolve the sugar and melt the butter, then cool to warm. Add the yeast mixture.
• Beat in the three eggs and add about a third of the flour, beating until it is a mushy mixture. • Chop fruit and halve cherries and add to the mushy dough, mixing in well. • Stir remaining flour in gradually, until you have a soft dough. The amount of flour needed will vary by a half cup or so.
• Turn the dough out onto a floured board and knead it until it’s nice and smooth, 10 minutes or so. • Grease a large bowl and put the dough in and turn it, so the dough ball is lightly greased. Cover and let it rise until it’s doubled in size.
• Punch down and divide into two or three; then form into oval-shaped loaves. Place on a large baking pan. • Cover again and let rise for about 45 minutes. • Heat oven to 350° F and bake for 20 to 25 minutes or until lightly brown.
2 tsp. (10 ml) sugar 2/3 c. (150 ml) butter 3 eggs
2 tbsp. (30 ml) yeast 1/2 c. (125 ml) sugar 6 c. (1.5 l) flour
1 c. (250 ml) mixed candied fruit 1 c. (250 ml) raisins
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