Bon Appetit

Bon Appétit Going, Going, Gone………Finally!!!! By Scarlett Cook

Idon’t think that anyone would have hurt feelings if 2020 were to quietly slip away. But after the year we have had of the virus, the politics, the hateful things that people have said and done, it is time to take a deep breath and remember what the season is all about – the birth of a baby in the most extreme circumstances that was sent to be our beacon in the dark. So go to your happy place in your heart and relax and enjoy the most wonderful time of the year. This season may not look like those in the past but the new normal will work just fine if it only includes those relatives and friends that live close and the true reason for the season is first in your heart. These recipes make four servings each and can be doubled or halved depending on your size group.

I had a friend tell me that she was going to make sure that she was awake at midnight on December 31st so she would know that 2020 was really gone! So make your resolutions for 2021 and two of the most important ones should be for more patience and kindness. The merriest of Christmases to you and yours and best wishes for a wonderful 2021!

Rack of Lamb Serves 4

1 Rack of lamb – at least 8 chops – well trimmed 1 Tablespoon balsamic vinegar 2 Tablespoons olive oil 3 – 4 Sprigs of fresh thyme or 1 teaspoon dried thyme

Preheat oven to 400˚. Line a baking sheet with foil. With a sharp knife cut a diagonal crisscross pattern in the outside layer of fat on the lamb. Rub the meat with the vinegar and oil and let sit for 30 minutes at room temperature. Place in the reheated oven and roast for 15 minutes. Check the internal temperature of meat; if it is not between 160˚ - 165˚ continue to cook until it reaches the correct temperature.

Mashed Potatoes Serves 4

4 Large potatoes, peeled and cut into cubes 1 Stick unsalted butter, at room temperature 4 Ounces cream cheese, at room temperature 1/3 Cup sour cream

Cook the potatoes in salted boiling water until tender, 20 – 25 minutes. Drain well and place in a bowl. Beat with an electric mixer, adding the butter a small amount at a time. Add the cream cheese and sour cream and beat until smooth. Season well.

If not serving immediately, place the potato mixture in an oven proof dish, cover with foil and place in a 200˚ for 20 minutes.

1 Stick unsalted butter 1 Large onion, peeled and sliced into thin rings 1 Head red cabbage, cored and cut into 1” wide strips 2 Granny Smith apples, cored and cut into thin wedges

In a large skillet, melt the butter. Add the onion and sauté until softened, about 5 minutes. Add the cabbage to the skillet and cook until tender but still crisp 4 – 5 minutes. Add the apples and cook them until just soft but not mushy 2 – 4 minutes. Serves hot or at room temperature.

Broccoli with Browned Garlic Serves 4

1/2 Cup olive oil 12 Cloves of garlic, peeled 1 Large head of broccoli, cut into florets. 1/4 Stick of butter, melted

Heat the oil in a heavy skillet, over medium heat. Add the garlic and cook, stirring constantly until all the cloves are browned, about 6 – 8 minutes. Remove the garlic from the oil and set aside. Cook the florets in a large pot of boiling water just until tender, 3 – 5 minutes. Drain well. Toss with the melted butter. Arrange on a serving dish with the garlic as a garnish.

Blueberry Crisp Serves 4

3/4 Cup plain flour 1/2 Cup sugar 1/2 Teaspoon ground cinnamon 3/4 Stick unsalted butter, cold 5 Cups fresh or frozen blueberries*

Preheat oven to 375˚. Butter an 8” baking dish. Combine the flour, sugar and cinnamon in a bowl; blend in the butter with a pastry cutter or your fingers until mixture is crumbly. Place blueberries in prepared dish and sprinkle the crumb mixture over them. Bake 20 minutes. Serve warm or at room temperature with whipped topping or ice cream. *Any fruit will work in this recipe. Try it with a mixture of blueberries and peaches for a different taste.