New Year’s Eve In Verse

New Year's Eve by Alexander Jonsson

New Year’s Eve by Alexander Jonsson

There are many great poems about New Year’s Eve, but this one resonates with me. Maybe it’s the bells. 🙂

I wish you all a wonderful year, full of love, happiness and wishes come true.

Deborah and Romancing the Bee

 

In Memoriam, [Ring out, wild bells]

by Alfred, Lord Tennyson

Ring out, wild bells, to the wild sky,
The flying cloud, the frosty light;
The year is dying in the night;
Ring out, wild bells, and let him die.
Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.
Ring out the grief that saps the mind,
For those that here we see no more,
Ring out the feud of rich and poor,
Ring in redress to all mankind.
Ring out a slowly dying cause,
And ancient forms of party strife;
Ring in the nobler modes of life,
With sweeter manners, purer laws.
Ring out the want, the care, the sin,
The faithless coldness of the times;
Ring out, ring out thy mournful rhymes,
But ring the fuller minstrel in.
Ring out false pride in place and blood,
The civic slander and the spite;
Ring in the love of truth and right,
Ring in the common love of good.
Ring out old shapes of foul disease,
Ring out the narrowing lust of gold;
Ring out the thousand wars of old,
Ring in the thousand years of peace.
Ring in the valiant man and free,
The larger heart the kindlier hand;
Ring out the darkness of the land,
Ring in the Christ that is to be.

 

 

New Year’s Eve – Honey Tiramisu

I made this recipe for Christmas Eve, and it was so good I’m making again tomorrow night! 

Although it contains no cream (other than in the Marscapone), it is delightfully luscious and rich.

Tiramisu was originally made with honey, and I think it makes all the difference. Of course, I would think that…

Grumps aka Vince, a real Italian, says he prefers it a bit less sweet. If you are an Italian traditionalist, reduce the amount of honey to 1/3 cup. Don’t do anything different though! The end result will be heavenly!!

Yield:  8-10 servings

Ingredients

Eggs, 3 large, with yolks and whites separated
Honey, 1/2 cup
Mascarpone, 8 ounces
Ladyfingers, 20
Espresso or Strong Coffee, 1 cup (I used Italian roast coffee)
Cognac or Brandy, 2 tablespoons (I used inexpensive brandy)
Cocoa, 1/8 cup (I used Hershey’s unsweetened dark chocolate)

Directions

Combine 3 egg yolks, 1 tablespoon Espresso, Honey, and Cognac into the large mixing bowl. Beat 2 to 3 minutes.

Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish. Spread 1/3 of Mascarpone mixture and sprinkle with cocoa.

Continue layering and finish with a Mascarpone layer. Sprinkle and refrigerate 1 hour before serving

New Year’s Eve – Mixed Winter Greens With Honey Champagne Vinaigrette

winter greens salad.

Yield:  4-6 servings

Ingredients

8 cups (10 oz. bag) mixed winter greens, such as frisée, arugula, mustard, beet greens, chicory, escarole.

1 pomegranate

2 tablespoons Dijon mustard

2 tablespoons Champagne vinegar

1 tablespoon honey

1 clove garlic, minced

6 tablespoons extra virgin olive oil

Salt and pepper to taste

Directions:

Mix mustard, Champagne vinegar, honey and garlic.

Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy

Dress clean, dry salad greens immediately before serving. Add pomegranate seeds for accent.

New Year’s Eve – Potato, Leek and Honey Gratin

This gratin is the perfect accompaniment to roasted rack of lamb. Add a simple salad of greens with a vinaigrette dressing and a luscious dessert for an especially festive New Year’s Eve dinner!

Yield: 6 servings

Ingredients:

Salt

1/1/2 pounds small potatoes (such as red or Yukon gold), sliced 1/8 inch thick

1 tablespoon unsalted butter, plus more for buttering dish

1  tablespoon honey

5 medium leeks, washed thoroughly, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces

2 cloves garlic, thinly sliced

1 cup heavy cream

1/2 cup milk

1/8 cup chopped fresh parsley, for garnish

Directions:

Preheat oven to 375 degrees F. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside.

In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.

In a buttered gratin dish, round souffle dish, or lasagna pan arrange half of reserved potatoes in an overlapping pattern. Pour 1/2 cup cream and 1/4 cup milk over top and sprinkle with 1/2 teaspoon salt and 1/2 tablespoon honey. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/4 teaspoon salt and remaining honey.

Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.

New Year’s Eve Rack Of Lamb

rack-of-lamb-400x400

I always cook for my neighbors on New Year’s Eve, and this is what we’re having this year. I’ll post recipes for the rest of the meal later today!

Yield Serves 4

Ingredients

2 full racks of lamb (about 2 1/2 pounds), frenched

4 teaspoons olive oil

Coarse salt and freshly ground pepper

1 cup fine fresh breadcrumbs

3 teaspoons finely chopped fresh rosemary

3 teaspoons finely chopped garlic

2 tablespoons coarsely chopped flat-leaf parsley

4 tablespoons Dijon mustard

1 tablespoon honey

Directions

Preheat oven to 450 degrees with oven rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.

In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper.

In another bowl, combine honey and Dijon Mustard.  Brush lamb with honey/mustard mixture, making sure the entire surface is covered.

Pat seasoned breadcrumbs over racks (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

St. Cecilia Society Punch With Honey

st cecilia

St. Cecilia Society Punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. My Oldest Friend Mary Ann makes this punch for New Year’s Day.

It doesn’t have the firepower of Chatham Artillery Punch, but that may be a good thing. It’s every bit as delicious though!

Ingredients

2 medium lemons, thinly sliced

3/4 cup brandy

3/4 cup honey

2 tea bags green tea

3/4 cup dark rum

1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges

1 750-ml bottle Champagne

6 cups sparkling water, chilled

Directions

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the honey with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the honey dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the Champagne and sparkling water, and gently

Honey Coca Cola Cake

coca cola cake

Coke is one of my guilty pleasures.  Kicking the “Real Coke” habit is one of my greatest victories.

I’m now a Coke Zero fiend, thanks to my skinny, yoga-toned daughter Molly. Thank you, Dear!!

But this cake is a different story. It was introduced to me by my beloved mother L.J.  My Oldest Friend Mary Ann and I actually laughed when she told us about it. That was until we tasted it….

It’s one of the best we’ve ever tasted.  And even better with honey…

Ingredients

1 cup Coca-Cola

1/2 cup buttermilk

1 cup unsalted butter, softened

1 cup sugar

3/4 cup honey

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting (recipe follows)

Garnish: 3/4 cup chopped pecans, toasted

Directions

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar and honey; beat until blended. Add egg and vanilla; beat at low speed until blended.

Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended.

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Spread Coca-Cola Frosting over warm cake; garnish, if desired.

Coca Cola Frosting

Ingredients

1/2 cup unsalted butter

1/3 cup Coca-Cola

3 tablespoons cocoa

1 (16-ounce) package powdered sugar

1 tablespoon vanilla extract

Directions

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; Beat in sugar and vanilla until consistency of firm frosting.

A Bunch Of The Boys Were Whooping It Up …

malamute

I adore Robert W. Service, and his poems of the Arctic are fun reading this time of year. Here is one of my favorites!

The Shooting of Dan McGrew

A bunch of the boys were whooping it up in the Malamute saloon;
The kid that handles the music-box was hitting a jag-time tune;
Back of the bar, in a solo game, sat Dangerous Dan McGrew,
And watching his luck was his light-o’-love, the lady that’s known as Lou.

When out of the night, which was fifty below, and into the din and the glare,
There stumbled a miner fresh from the creeks, dog-dirty, and loaded for bear.
He looked like a man with a foot in the grave and scarcely the strength of a louse,
Yet he tilted a poke of dust on the bar, and he called for drinks for the house.
There was none could place the stranger’s face, though we searched ourselves for a clue;
But we drank his health, and the last to drink was Dangerous Dan McGrew.

There’s men that somehow just grip your eyes, and hold them hard like a spell;
And such was he, and he looked to me like a man who had lived in hell;
With a face most hair, and the dreary stare of a dog whose day is done,
As he watered the green stuff in his glass, and the drops fell one by one.
Then I got to figgering who he was, and wondering what he’d do,
And I turned my head — and there watching him was the lady that’s known as Lou.

His eyes went rubbering round the room, and he seemed in a kind of daze,
Till at last that old piano fell in the way of his wandering gaze.
The rag-time kid was having a drink; there was no one else on the stool,
So the stranger stumbles across the room, and flops down there like a fool.
In a buckskin shirt that was glazed with dirt he sat, and I saw him sway;
Then he clutched the keys with his talon hands — my God! but that man could play.

Were you ever out in the Great Alone, when the moon was awful clear,
And the icy mountains hemmed you in with a silence you most could HEAR;
With only the howl of a timber wolf, and you camped there in the cold,
A half-dead thing in a stark, dead world, clean mad for the muck called gold;
While high overhead, green, yellow and red, the North Lights swept in bars? —
Then you’ve a haunch what the music meant . . . hunger and night and the stars.

And hunger not of the belly kind, that’s banished with bacon and beans,
But the gnawing hunger of lonely men for a home and all that it means;
For a fireside far from the cares that are, four walls and a roof above;
But oh! so cramful of cosy joy, and crowned with a woman’s love —
A woman dearer than all the world, and true as Heaven is true —
(God! how ghastly she looks through her rouge, — the lady that’s known as Lou.)

Then on a sudden the music changed, so soft that you scarce could hear;
But you felt that your life had been looted clean of all that it once held dear;
That someone had stolen the woman you loved; that her love was a devil’s lie;
That your guts were gone, and the best for you was to crawl away and die.
‘Twas the crowning cry of a heart’s despair, and it thrilled you through and through —
“I guess I’ll make it a spread misere,” said Dangerous Dan McGrew.

The music almost died away . . . then it burst like a pent-up flood;
And it seemed to say, “Repay, repay,” and my eyes were blind with blood.
The thought came back of an ancient wrong, and it stung like a frozen lash,
And the lust awoke to kill, to kill . . . then the music stopped with a crash,
And the stranger turned, and his eyes they burned in a most peculiar way;

In a buckskin shirt that was glazed with dirt he sat, and I saw him sway;
Then his lips went in in a kind of grin, and he spoke, and his voice was calm,
And “Boys,” says he, “you don’t know me, and none of you care a damn;
But I want to state, and my words are straight, and I’ll bet my poke they’re true,
That one of you is a hound of hell . . . and that one is Dan McGrew.”

Then I ducked my head, and the lights went out, and two guns blazed in the dark,
And a woman screamed, and the lights went up, and two men lay stiff and stark.
Pitched on his head, and pumped full of lead, was Dangerous Dan McGrew,
While the man from the creeks lay clutched to the breast of the lady that’s known as Lou.

These are the simple facts of the case, and I guess I ought to know.They say that the stranger was crazed with “hooch”, and I’m not denying it’s so.I’m not so wise as the lawyer guys, but strictly between us two –The woman that kissed him and — pinched his poke — was the lady that’s known as Lou.

Full Cold Moon

December full cold moon

December’s Full Moon is called the Full Cold Moon. It is the month when the winter cold fastens its grip and the nights become long and dark.

This full Moon is also called the Long Nights Moon by some Native American tribes.

Your calendar probably says tomorrow (Friday, December 28) is the date for the last full moon of 2012. But, for North America, the full moon comes before sunrise tomorrow. So, for us, the moon is closer to full tonight than tomorrow night. Need the exact time of full moon? It’s Friday, December 28 at 10:21 UTC (5:21 a.m. EST, 4:21 a.m. CST, 3:21 a.m. MST and 2:21 a.m. PST). Seeing a bright object in the moon’s vicinity? It’s Jupiter.

This Full Moon will inspire us all with dreams for the coming year!

Potage Parmentier (Potato Leek Soup)

potage parmentier

Another soothing recipe for the eating impaired. I may never eat chocolate again…

It was this time of year that my beloved mother L.J. served Potato Leek Soup. Now I know why.

Yield:  For about 2 ½ quarts, serving 6 or 8

Ingredients

4 cups sliced leeks – the white part and a bit of the tender green

4 cups diced potatoes – old or baking potatoes recommended

6 or 7 cups of water

1 teaspoon honey

1½ to 2 teaspoons of salt, to taste

Optional: ½ cup of more sour cream, heavy cream or crème fraiche

Directions

In a heavy-bottomed, three-quart saucepan, bring the leeks, potatoes and water to a boil, uncovered. Salt lightly, cover partially, and simmer 20 or 30 minutes, or until the vegetables are tender. Add honey. Taste and correct seasoning.

Serving au Naturel – Ladle out the soup and top each serving with a dollop of sour cream, if you wish.

Pureed Leek and Potato Soup – Puree the soup through a vegetable mill or in a blender or food processor. Serve with optional cream.

Cream of Leek and Potato Soup – Use a cup less liquid when simmering the soup. After pureeing, whisk 2/3 cup or more of sour cream, heavy cream or crème fraiche into the soup, simmering a moment to blend.