Cauliflower is a vegetable I has grown to enjoy, raw and roasted. I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt. Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks. Either way, it’s delicious!
The recipe could easily be adapted to Vegan by substituting olive oil for the butter. I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins. Play with it…Make it your own… Enjoy!
ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS
2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn
Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.
Hot Mulled Wine reminds me of Christmas, Madrigal dinners, and travel. The aroma of the simmering wine is wonderful and sipping it is even better. While my paternal line is Czech, mulled wine was not a tradition in our home.
Wishing you a Veselé Vánoce (Merry Christmas) andŠťastný Nový Rok! (Happy New Year)
2 bottles of red wine (we use Cabernet Sauvignon)
5-6 cinnamon sticks
6-8 whole cloves
4 whole black peppercorns
4 allspice berries
4-6 star anise
zest of one tangerine (use fruit)
zest of one lemon (discard fruit)
1 inch piece of ginger, peeled and chopped
1/3 cup raisins
tangerine slices from zested tangerine
2 apples, sliced (we used green apples)
1/3 cup brown sugar
1/3 cup raw honey
1 cup apple cider (optional)
2 Tbsp. Czech Rum (I used Cointreau)
Combine all ingredients in a simmering pot. Simmer until hot. Serve.
There are folks who ladle it into a cup, fruits and all, but we prefer to strain it and just serve the hot wine with a cinnamon stick in the cup as a garnish.
It is at it’s best when served immediately after mulling but this delicious drink will keep fairly hot even when taken off the heat for about 30 minutes. The leftover mulled wine (if you have any) can be reheated in a saucepan on the stovetop. If you wish to keep some for the next day, allow it to cool completely and then pour into glass bottle or mason jar, closing tightly and refrigerating.
Norwegian Christmas Bread (Julekake) brings back fond memories of our elderly Iowa friends, the Butlers. Growing up, Anna would bake Julekake, Kringla, and Lefse to share with friends. She would brew a strong cup of coffee for adults and children to enjoy with the seasonal treats. A cup of hot coffee with a toasted slice of Julekake and butter, at Anna’s oak table was the best. Today, I sit at the same oak table in my dining area thinking of the wonderful stories and memories created in that small farm-house so many years ago.
Kringla is an annual tradition with Julekake only every few years. Kneading bread dough is hard for me so I’ve included, along with the traditional recipe, my version for the bread machine. This year I borrowed daughter Sarah’s Kitchen Aid mixer to make the traditional recipe, which I split into two parts to accommodate the smaller size of the mixer.
NORWEGIAN CHRISTMAS BREAD
This is the original Christmas bread recipe from Norwegian family friend, Anna Butler
2 packages dry yeast
2 teaspoons salt
1/2 cup lukewarm water
1/2 cup chopped citron or candied pineapple
3 cups scalded milk
1/2 cup butter
2 cups raisins
1 cup sugar
1/2 cup chopped candied cherries
2 beaten eggs
1/2 teaspoon crushed cardamom
10 to 11 cups flour
Dissolve yeast in warm water.
Scald milk and then add butter, salt and sugar. Cool to lukewarm. Add to yeast mixture and add 1/2 flour and eggs. Beat well.
Add fruit and cardamom and remaining flour to make light dough. Knead and place in a greased bowl. Let rise until light.
Knead and let it rise again.
Shape into 5 loaves and place in greased bread pans. Let rise 1 hour or until light. Brush tops with egg yolk mixture of beaten egg yolk and water.
Bake at 375 degrees for 40-45 minutes or until toothpick comes out clean. After removing from oven, brush top with melted butter and sprinkle with cinnamon and sugar
NORWEGIAN CHRISTMAS BREAD (ADAPTED FOR THE BREAD MACHINE)
This is a conversion of the original Christmas bread recipe from Anna Butler
1/6 cup lukewarm water
1 cup scalded milk (cooled to lukewarm)
1/3 stick melted margarine
1 small beaten egg
1/3 cup sugar
1/2 teaspoon salt
1/6 teaspoon cardamom
3 to 3.3 cups flour
1 package yeast
2/3 cup raisins
1/6 cup citron
Place ingredients in bread machine in the order given but put raisins and citron aside.
Start bread dough in knead mode and add raisins/citron when your bread machine prompts for add-ins.