Singing for our Supper
Our holiday menu was inspired by the foods mention in Christmas carols. A few examples . . .
A partridge in a pear tree - The 12 days of Christmas
Maids a-milking - The 12 days of Christmas
Geese a-laying (eggs) - The 12 days of Christmas
Chestnuts roasting over an open fire - The Christmas Song
A turkey and some mistletoe (help to make the season bright) - The Christmas Song
Here we come a-wassailling , among the leaves so green - Here We Come a-Wassailing
Bring us some figgy pudding and a cup of good cheer - We Wish You a Merry Christmas
There's a happy feeling nothing the in the world can buy
when they pass around the coffee and the pumpkin pie - Sleigh Ride
Bring me flesh and bring me wine - Good King Wenceslas
It doesn't show signs of stopping, and i've brought some corn for popping - Let it Snow
Hurrah for the fun, the pudding's done, hurrah for the pumpkin pie - Over the River and Through the Woods (to Grandmother's house we go)
She'd been drinking too much eggnog - Grandma Got Run Over by a Reindeer
A partridge in a pear tree - The 12 days of Christmas
Maids a-milking - The 12 days of Christmas
Geese a-laying (eggs) - The 12 days of Christmas
Chestnuts roasting over an open fire - The Christmas Song
A turkey and some mistletoe (help to make the season bright) - The Christmas Song
Here we come a-wassailling , among the leaves so green - Here We Come a-Wassailing
Bring us some figgy pudding and a cup of good cheer - We Wish You a Merry Christmas
There's a happy feeling nothing the in the world can buy
when they pass around the coffee and the pumpkin pie - Sleigh Ride
Bring me flesh and bring me wine - Good King Wenceslas
It doesn't show signs of stopping, and i've brought some corn for popping - Let it Snow
Hurrah for the fun, the pudding's done, hurrah for the pumpkin pie - Over the River and Through the Woods (to Grandmother's house we go)
She'd been drinking too much eggnog - Grandma Got Run Over by a Reindeer
Gingerbread "Wassail"-Latte Martinis
![Picture](/uploads/3/9/1/6/3916068/1294265298.jpg)
1 1/2 parts vodka
1 part gingerbread liquor
1/2 part milk
1/2 part Kahlua
Shake over ice. Pour into glass.
1 part gingerbread liquor
1/2 part milk
1/2 part Kahlua
Shake over ice. Pour into glass.
"O Christmas Tree" Asparagus
![Picture](/uploads/3/9/1/6/3916068/319874.jpg)
Ingredients:
Asparagus
Cherry tomatoes, cut in half
Lemon
Salt and Pepper
Olive Oil
Preheat Oven to 425.
Remove the tough bottoms of the asparagus stalks. If they are thick peel the stems halfway up the stalk. Blanch the asparagus in a large pot of boiling salted water for 5 minutes. Put in cold water. Remove them from the cold water and put on a cookie sheet. Sprinkle with salt, pepper, squeeze some lemon over them and olive oil. Cook for about 5 minutes. Take them out, add the halved cherry tomatoes and cook for another 5 - 10 minutes.
Remove everything from the oven and shape the asparagus like a Christmas Tree. Add your decorations, the cherry tomatoes.
Asparagus
Cherry tomatoes, cut in half
Lemon
Salt and Pepper
Olive Oil
Preheat Oven to 425.
Remove the tough bottoms of the asparagus stalks. If they are thick peel the stems halfway up the stalk. Blanch the asparagus in a large pot of boiling salted water for 5 minutes. Put in cold water. Remove them from the cold water and put on a cookie sheet. Sprinkle with salt, pepper, squeeze some lemon over them and olive oil. Cook for about 5 minutes. Take them out, add the halved cherry tomatoes and cook for another 5 - 10 minutes.
Remove everything from the oven and shape the asparagus like a Christmas Tree. Add your decorations, the cherry tomatoes.
Spiced "12 Days of Christmas" Pear Tree Upside-Down Cake
![Picture](/uploads/3/9/1/6/3916068/2557457.jpg)
Ingredients:
10 tablespoons butter, room temperature, plus more for pan
5 large Bartlett pears, peeled, cored, and quartered
2 tablespoons fresh lemon juice
4 tablespoons sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
Instructions:
1. Heat oven to 350. Butter a 9-inch square cake pan and set aside.
2. In a large bowl, toss pears with lemon juice. In a large skillet set over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons sugar. Add half of the pears, cut-sides down, in a single layer; cook until brown on bottoms, 2 to 3 minutes. Turn pears over; coo, other cut sides until brown, 2 to 3 minutes. Transfer to a plate. Repeat with remaining pears.
3. Add brandy to pear juices remaining in skillet; sprinkle remaining 2 tablespoons sugar over liquid. Cook, stirring, until reduced to syrup, about 1 minute. Pour into pan; swirl to coat; Starting in one corner, fan out pears in a single layer; arrange tapered sides in same direction. Set pan aside.
4. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and salt.
5. In bowl of an electric mixer, cream remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger. Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and 2 tablespoons boiling water; beat into batter. Beat in the remaining flour mixture until combined.
6. Pour batter into pan/ bake 25 minutes. Reduce heat to 325; bake until springy to the touch, 15 to 20 minutes. Cool on wire rack, 1 hour. Run a knife between cake and pan, and invert onto a serving plate.
Serve with cream whipped with a little sugar and a little brandy.
10 tablespoons butter, room temperature, plus more for pan
5 large Bartlett pears, peeled, cored, and quartered
2 tablespoons fresh lemon juice
4 tablespoons sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
Instructions:
1. Heat oven to 350. Butter a 9-inch square cake pan and set aside.
2. In a large bowl, toss pears with lemon juice. In a large skillet set over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons sugar. Add half of the pears, cut-sides down, in a single layer; cook until brown on bottoms, 2 to 3 minutes. Turn pears over; coo, other cut sides until brown, 2 to 3 minutes. Transfer to a plate. Repeat with remaining pears.
3. Add brandy to pear juices remaining in skillet; sprinkle remaining 2 tablespoons sugar over liquid. Cook, stirring, until reduced to syrup, about 1 minute. Pour into pan; swirl to coat; Starting in one corner, fan out pears in a single layer; arrange tapered sides in same direction. Set pan aside.
4. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and salt.
5. In bowl of an electric mixer, cream remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger. Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and 2 tablespoons boiling water; beat into batter. Beat in the remaining flour mixture until combined.
6. Pour batter into pan/ bake 25 minutes. Reduce heat to 325; bake until springy to the touch, 15 to 20 minutes. Cool on wire rack, 1 hour. Run a knife between cake and pan, and invert onto a serving plate.
Serve with cream whipped with a little sugar and a little brandy.