HORSERADISH WHIPPED CREAM

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IMG_3211I found this vintage Christmas card on ebay.  It’s printed on parchment-like paper, and I think it’s really charming with its crisp graphics and old-fashioned font.

I had hoped to get this post up before Christmas.  I also hoped to get my own Christmas cards out before Christmas.  But as far as I’m concerned, the period from Thanksgiving to New Year’s Eve is all “the holiday season,” so operating on that theory, this post and my cards are timely.  My card recipients will likely note that my cards are a tad late this year, but will hopefully forgive my tardiness and smile when they see the pictures of my family (including the dogs).  Just as I forgave the folks whose cards arrived the day after Thanksgiving (show-offs!).

Unilke the vintage Christmas card, nearly every card we receive these days is a photo card.  For me, nothing marks the passage of time quite like these Christmas cards.  It’s  remarkable to see our friends’ kids grow — from adorable infants, to gangly metal-mouthed teens, to proud graduates, and even spouses and parents (we have been at this quite a while now).  Christmas jammies, beach photos in flowing white garb, exotic locations, infants in crocheted hats — I love them all.

Getting a “Christmas card photo” has not always been easy — in fact the past two years we wound up using a collage.  My all-time favorite card was the very first one we sent out.  My daughter was 8 months old, and I put her in her fancy smocked Christmas dress, took her to the garden center, and plunked her down in the middle of the poinsettias:

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Christmas cards are just one of the many holiday traditions I look forward to every year.  One tradition, however, that I never was able to get going was the family outing to pick out a Christmas tree.  The kids have never expressed any interest in it, and the task is usually left to me and my husband.  For about a decade we had an artificial tree, which no one complained about, but for the past few years we’ve gone back to live trees.  This year we pulled a fast one on my son, and started out with a trip to Best Buy so he could pick out some computer items for Christmas, kind of like taking the dog to the park before dropping him off at the vet.  Leaving the store, he noticed we were taking a different route, and said, “Hey, where are we going?”  I said, “to the vet,” which I thought was hilarious and my son did not.  In fact, we were headed to the garden center to pick out a Christmas tree — oh, the horror of having to accompany us.  So while he stood there texting his friends, my husband and I picked out a tree.  Ah, the stuff memories are made of.

Like everyone else, many of our holiday traditions center around food.  We always have Christmas dinner at my sister-in-law’s, who does a great job of coordinating everything.  This year she floated the idea of doing something other than our traditional dinner — maybe Mexican?  After talking to her parents, she informed us that “no new ideas would be entertained this year.”  Nice try, Liz!  So we had our traditional dinner, centered around beef tenderloins that my husband grilled perfectly, and it was familiar and delicious.  To accompany the beef, I always make Horseradish Whipped Cream — a double batch so that there are leftovers for my father-in-law to enjoy at home in the following days.  Inspired by the vintage Christmas card and other holiday traditions, I’m sharing the recipe for Horseradish Whipped Cream.  It is a great accompaniment to beef, rich and tangy, and if you use a fresh jar of horseradish, it might just clear your sinuses.

HORSERADISH WHIPPED CREAM
Author: 
Recipe type: Sauces and Condiments
 
Ingredients
  • ¼ cup prepared horseradish
  • 1 teaspoon lemon juice
  • 1 teaspoon vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon Dijon mustard
  • Pinch of salt
  • ½ cup whipping cream
Instructions
  1. In a small bowl, mix together all ingredients except whipping cream. Pour whipping cream into a medium bowl, and using an electric mixer, beat until soft peaks form. Whisk in horseradish mixture. Refrigerate until ready to use.

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Where’s the beef? 

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Horseradish Whipped Cream nestled up to beef tenderloin

And how do we keep our balance?

Because of our traditions

We’ve kept our balance for many, many years

[W]e have traditions for everything

How to sleep.  How to eat.  How to work.  How to wear clothes.

*      *      *     *     *     *

And because of our traditions, every one of us knows who he is

And what God expects him to do.

Tevye, in Fiddler on the Roof.

 

GOOD OL’ MAC ‘N CHEESE

375I found this ornate Victorian brass letter holder at an estate sale.  It sits in service on my desk, holding papers, bills, coupons, and other important ephemera.  It makes me want to sit down with a cup of tea and a big plumed pen and correspond.

I used to love to get mail, didn’t you?  Every once in a while a check still shows up in the mail, or an increasingly rare thank you note, but other than that, it’s all just junk these days. How exciting it would be to receive a letter, a party invitation, or a birth announcement in the mail.  Electronic communications have made lots of things easier and more efficient, but they’ll never match the excitement of something delivered by the mailman and the anticipation of tearing the envelope open to see what’s inside.  And I miss being able to post invitations and such on the refrigerator or wall so that everyone can see how immensely popular and important I am.

Touring colleges recently with my daughter, we ran across a bank of mailboxes in a dorm lobby that looked like this:

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When I was in college, I used to run to the mailbox every day hoping for a letter from home (especially one with a check in it) or one of my friends.  When I did get one, I used to wait until a quiet time to read it, when I could savor every word.  I treasured every letter I received.  Seeing the dorm mailboxes made me wonder if anyone writes to college kids any more, or if they just check in with a text or email every once in a while. I made a promise to myself right then and there that when my daughter leaves for college next fall, I’m going to try to send her a letter — even if it’s just a note to say hi — at least once a week.  UPDATE: I did not send her any letters, just a lot of care packages.  And texts.

Visiting college campuses has brought back a flood of memories, and causes me to marvel at how much the world has changed since then.  Like phones, for example.  We had one corded telephone that was mounted on the wall, shared by six girls in my dorm room suite.  Phoning home was a momentous occasion, and we’d try to wait until the off hours, when the rates were lower.  Just before making the call, we’d announce “I’m dialing the 9,”  which meant we were going to make a long-distance call and didn’t want to be disturbed.  When the phone rang, there was no way of telling who was on the other end — you just took your chances and answered it.  One Sunday morning my roommate’s mother called around 8:00 a.m.  Eileen, however, had spent the night at her boyfriend’s. Thinking fast, I told her mother she was at a study group, and her mother replied, “Oh, is that what they call it now?”  I was reminded of that this summer on our visit to the University of Texas.  We stayed at a hotel on campus, and I burst out laughing when I saw the privacy hangtag:

hangtagSo, to answer my roommate’s mother’s question, yes, that is what we called it then, and apparently still call it today.  🙂

On a visit to Texas A & M, we stopped for lunch at Koppe Bridge Bar & Grill, and this sign on the counter brought back a lot of fun memories from my days at nursing school in upstate NY:

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Macaroni and cheese played prominently in our college diet back then.  It was served for lunch almost every Friday, and it was among the more popular dining hall meals.  Moreover, a box of Kraft macaroni and cheese only cost about 25 cents in those days, and you could prepare it in a hotpot in your dorm room, which in the pre-microwave era, was a pretty big deal.  (You could also iron yourself a grilled cheese, but let’s not go there.)

I still love macaroni and cheese, but nowadays it is something of a treat, not a mainstay in our diet.  My favorite is simple, creamy, and cheesy.   There’s no foie gras, truffles, or vegetables hiding in it–just plain ol’ macaroni and cheese.  I like to make it for gatherings where there will be children–who always welcome it–and watch the adults sneak a scoop or two.  I’ve sent it numerous times as part of a compassion meal, and it’s always appreciated.  It’s perfect comfort food.

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GOOD OL' MAC 'N CHEESE
Author: 
Recipe type: Main Course, Side Dish, Pasta
 
Ingredients
  • 5 tablespoons butter, divided use
  • 3 tablespoons flour
  • 2-1/2 cups half and half or whole milk (can substitute low-fat milk for half of the milk)
  • 1 pound sharp Cheddar cheese, cut into ½" cubes
  • ½ pound Colby cheese, cut into ½" cubes
  • 1 tablespoon Dijon mustard
  • Pinch of freshly grated nutmeg
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 1 pound cavatappi or elbow macaroni
  • ½ cup plain dry bread crumbs
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
  2. Melt 3 tablespoons of butter in a large saucepan over medium heat.
  3. Add the flour and cook, stirring constantly, for 2 minutes. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add half of the Cheddar and Colby cheeses, and cook over low heat, stirring constantly, until melted and smooth. Stir in mustard, nutmeg, and cayenne. Season to taste with salt and pepper.
  4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain well, and return pasta to pot. Add the cheese sauce to the pasta and the remaining cheese, and stir until thoroughly combined. Transfer the pasta to the prepared baking dish.
  5. In a small non-metal bowl, melt the remaining two tablespoons of butter in the microwave. Add the bread crumbs and stir until evenly moistened. Season to taste with salt and pepper. Sprinkle the crumbs over the pasta, and bake for 45 minutes, until golden and bubbling on top. Let stand 10-15 minutes before serving.

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 I want the corner!