No matter where you live or how old you are, at this season Christmases from the past come to mind and have different meanings for each of us. For me it is mostly about food and aromas.

We were a family of extremely modest means.  We always had a tree and there were always presents underneath. Not the mammoth amount that is under the tree at our house (we have a generous amount of grandchildren) but there were presents.  Usually one small special item for each of us and then mostly items you needed throughout the year, socks, slippers, maybe bubble bath, an orange, a few pieces of hard candy.  One year my Little Nonna crocheted socks for my brother and me out of white twine that she probably collected over  the year. A gift I’ll never forget.! But it was the foods that I remember the most.  When the Panettone  or Panforte arrived home with my Father it was placed, for lack of space and preserve on a boxed-in radiator  in a cold back bedroom and the warmth sent the aroma around our small apartment. My Nonna, who lived next door, soaked bacala, a salted dried cod, (not particularly a good smell but one I associated with the fact that Christmas was near) for one part of our Christmas Eve fish dinner and then there were the wonderful foods that we had on Christmas Day. From mid December, Christmas scents and music filled our home.  These food traditions are created year after year at our house.

For me the very thought of Christmas always warms my heart. I love all the hustle and bustle and music and church pageantry that go with this holy day. I love all the wrapping and packing.  And when our grandchildren run in and see all the presents under the tree, the look on their faces reassures me that this reenactment of a time past is well worth it. I’m heartened that our children and our older grandchildren are pleased to see the traditional foods, once again, on the table.

Christmas is magical.  For a few days everything is soft and beautiful, and I am ever mindful of how fortunate my family is.  We’ll trim a tree, light candles, send cards and shop for presents.  We’ll gather as a family, go to Church, sing carols, open presents and eat most of the same foods that Charlie and I did so many years ago as we grew up with our families. How fortunate we are to live in this great country.  May God Bless America and May God Bless Our Troops.

My wish for you this Christmas is:
The Joy of Family
The Happiness of Friends
And His Love at Christmas
Enjoy the splendor of the season. Make memories.
Merry Christmas, Buon Natale!

PANETTONE PUDDING

It wouldn’t be a holiday at our house without a Panettone.  

If we are lucky enough to have some left over this is a great recipe.

6-8 slices of Panettone

2 Tsp Vanilla

2 Tbs Marsala or Vin Santo*

1 1/2Cups half and half

1 Cup Milk – not lo-fat

½ Tsp Cinnamon

Grated Zest from a small lemon

½ Cup sugar

4 large eggs

Butter to generously coat the baking dish.

Heat oven to 325 degrees.

Cut the Panettone into thin slices. Sprinkle with Marsala or Vin Santo*.

Bring the half and half and milk to a near boil and add vanilla, lemon zest, cinnamon and sugar. Turn off the heat and set aside to cool.

Lightly beat the eggs with a whisk and then pour into the cooled milk mixture

whisking constantly until all incorporated and for a few minutes after.

Butter a casserole or oven proof bowl.  Put the Panettone in it and pour the custard mixture over it.  Put the dish in a roasting pan and pour in enough boiling water to come about two thirds up the side of the dish.  Place carefully in the preheated oven and bake for 60 to 75 minutes depending on the depth of the baking dish you used and until it has set.

Remove from roasting pan and allow the Panettone Pudding to cool and set.

It can be served warm or refrigerated and served cold or at room temperature.

*Optional but if not using add one more Tsp of Vanilla.

Enjoy.

RISOTTO VERDE

3/4 Lb. Arborio Rice
6 oz. Fresh Spinach Leaves – rinsed and chopped
1 Small Onion – chopped
1 Celery Stalk – chopped
1 Small Carrot – chopped
4 Tbsp. Butter
4 Tbsp. Olive Oil
6 Tbsp. Parmigiano
Salt- to taste
Freshly Ground Black Pepper
1 QUART CHICKEN BROTH

Sauté the spinach, carrot, onion and celery in olive in a saucepan.  Add the rice and cook for one minute, stirring constantly.  Add the broth, a little at a time and only when the previous addition of broth has been consumed.  Stir well to make sure the rice does not stick to the bottom of the pan.  When the rice has absorbed the liquid and is al dente, add the butter and Parmigiano cheese.  Stir well and serve in bowls.

BUON MANGIATA!

VIENNESE QUICK DESSERT

1 CUP SUGAR
1 CUP BUTTER – almost room temp
2 EGG YOLKS
2 CUPS FLOUR
1 CUP CHOPPED NUTS – your favorite
¾ CUP RASPBERRY PRESERVES -or your favorite

Preheat oven to 350º

Beat together butter and sugar until light and fluffy
Add yolks and blend one at a time until well combined
Add flour gradually and when all combined add the nuts.
In a 9” X 13” pan where the bottom is very slightly greased, spoon
half of the batter.  Top with preserves and cover all with remaining 
batter. Bake for 30 minutes and the top should be golden brown.

For a special dessert top with freshly whipped cream.

BUON MANGIATA