Home for the Holidays 2016

H me FOR THE

Holidays 2016

RECIPES

S

P I T G N I T A R O C HOLIDAY DE

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Home for the Holidays

Page 2

November 2016

Holiday Greetings

from Mountain Times Publications

Home for the Holidays

F

or many, the Thanksgiving and holiday memories that stand out in our minds are the ones we make at home — from the magic of Christmas morning as children to the gratitude and warmth we feel as adults in the safety, comfort and peace of our own abodes.

The way the home transforms for the holidays — whether it’s draped in greenery, sparkling like a Griswold-esque lightscape or simply adorned with candles in the windows — makes just as much of an impression over the years as the holiday parades, shopping excursions, yuletide performances and other seasonal events.

And it’s not just the sights, but also the smells: of cinnamon, Fraser fir Christmas trees and logs on the fire.

Like the predecessor of “Home for the Holidays” — “High Country Cookin’” — this publication includes plenty of recipes submitted by community members, and Mountain Times Publications thanks everyone who submitted a recipe or who served as an advertising sponsor. The publication expands this year to feature holiday decorating tips, gift wrap ideas and more.

This year, make your home the tastefully decorated epicenter of your celebrations and reflections. From all of us at Mountain Times Publications, enjoy our gift to you, and happy holidays!

TABLE OF CONTENTS:

Holiday Decorating Tips ........2-3

Appetizing Appetizers ..................4

Community Recipes for the Holidays .............5-12

The Main Course ......8

Gift Wrap Ideas .........9

Festival of Trees.......10

HOLIDAY DECORATING TIPS from local experts

BY CHAMIAN CRUZ

W

hether you’re a new homeowner decorating your holiday abode for the first time, a resident aiming to completely reinvent your holiday décor this year or you simply need new ideas for a single room or area of your home, we have a few tips for you.

We’ve asked local holiday décor shop owners and interior designers to provide a few pointers. The following tips are from Beverly Cumberstone, owner of Snowy Mountain Gifts (SM); Margaret Handley, senior vice president of interior design at Dianne Davant Interiors (DD); and Roger Robertson, owner and designer at The Last Straw (LS).

LIGHTS • Warm white lights look best - LS • Lights should match the home’s holiday theme - SM • LED lights conflict with country- or natural-themed décor; LED lights look unnatural • Cool white lights give off a purple tint - LS • Colored lights on the Christmas tree are more traditional - DD • Clear lights won’t compete with tree’s theme - SM

TREES

• The Christmas tree can be a big mix of family memories, with items like antique ornaments, crafts made as a child, crafts your own children have made, special ornaments picked up from travels, gifts from friends and family, etc. - DD • For a High Country feel, go with real Fraser fir trees and woodland themes - SM • For a woodsy theme, decorate Christmas tree with wild grapevines, brown wire lights and natural animal ornaments - SM

WREATHS • Wreaths can be glitzy and shiny or more natural and woodland-themed, with vines, deer, birds, nests, sticks, cones, bells and ribbons - LS • Locally-made wreaths with different types of greenery and berries give a natural look - DD • The bows on the wreath should match the theme: choose burlap for natural themes or something more formal for classic, upscale themes - DD • Use white lights on the outer edges of the wreath to make the house look bright and inviting - DD SEE TIPS, PAGE 3

Home for the Holidays

November 2016

Page 3

TIPS FROM PAGE 2

THEMES

• Pick a theme or decorate around one item or one color - SM • Berries, greenery and cones provide a more natural mountain look - LS • Popular themes include Christian, winter, children, formal and American holiday - LS • Mix up different styles so that some areas of the house have a more classic, elegant feel and others are more fun and casual - DD • Fill wooden bowls with apples, tucking in a little boxwood for a more casual natural theme - DD • Stock up on a few rolls of plaid ribbon — it mixes beautifully with casual or more formal themes – DD

WHAT’S TRENDING, WHAT’S NOT? • Grape and other trailing vines - SM • Trending: Lime green tree decorations provide contrast and give a retro look - SM • Monochromatic trees have gone out of style - SM • Themes depend on the individual, but traditional reds and greens are still in - LS • Gold went out of style for some time, but it’s coming back - LS

WHAT’S YOUR FAVORITE CHRISTMAS ORNAMENT? • Red-, black- and brown-glossed cone with plaid decorations on the bottom because it is unusual and is coordinated well - SM • Top sellers: Nativity scene; blown glass; cardinals - LS

OTHER TIPS AND IDEAS • Decorate items like trees, lamp posts and figurines in groups of odd numbers like three, five and seven to make a more pleasing display to the eye - SM • Don’t forget tall spaces, which can be decorated with items like snowflakes and ornaments that complement the ceiling and fireplace - SM • Decorate tables with multiple layers of scarves or table runners - SM • A touch of red velvet with burlap adds a twist - DD • Fill silver bowls with Christmas balls for a little sparkle - DD

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Home for the Holidays

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November 2016

HOLIDAY FLAVORS | THE WARM UP

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appetizing appetizers

o party is complete without an assortment of appetizers spread throughout the kitchen and dining room. Convenient and bite-sized, appetizers are the perfect way to keep your guests happy – and full – while you put together your stunning final course.

So whether you’re looking for party ideas weeks ahead of time or seeking some last-minute guidance, here are a few simple appetizers sure to please the palates of your guests.

Quick and Easy Shrimp Shrimp can be your best friend when trying to pull off a quick holiday appetizer, as long as it comes ready to be cooked.

After steaming, sauteing or boiling your own fresh shrimp, add a squeeze of lemon zest for an extra punch.

Some dipping sauce options can include tartar, cocktail, honey mustard or even homemade hot sauce (cook, puree and then strain the juices from about 10 sliced

jalapenos, two tablespoons of minced garlic, one tablespoon of olive oil and one cup of white vinegar).

Relish Tray Spice up your traditional vegetable tray by going with a platter of roasted red peppers, green and/or black olives, cheese cubes, sliced pastrami, marinated artichoke hearts and pickled peppers. You can also add hard breadsticks or pretzel rods for some crunch.

Homemade Salsa If you’re in a pinch, there is nothing wrong with serving store-bought salsa.

But you can do better than that.

Grab a few handfuls of fresh produce from your local grocer and get to chopping.

Toss a combination of chopped Roma tomatoes, green onions, cilantro, green pepper and avocado into a mixture of lime juice, salt and pepper for a zesty take on the traditional salsa.

Bite-Sized Tortilla Roll-Ups Start this sure-hit appetizer by spreading a thin layer of cream cheese on a large flour tortilla. Many cream cheese flavors are on the market, so get creative.

Then top the cream cheese with layers of the following ingredients: • Turkey.

• Ham. • Chicken.

• Sliced tomato.

• Baby spinach leaves or lettuce.

Roll your tortilla tightly and chill them for up to an hour. Then cut your rolls into slices for easy eating.

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Home for the Holidays

November 2016

COMMUNITY RECIPES

Page 5

for the holiday season

In a separate bowl, beat the egg whites until the peak (turn your mixer to high speed until the white become stiff). Then fold the egg whites into the ricotta mixture and mix until all is combined.

Place mixture into greased and floured spring-form pan. Bake for 1 hour. Let it cool and then serve plain or with whipped cream of your choice.

Butterscotch Haystacks Submitted by Hannah Smith, Deep Gap

Sweet Italian Pumpkin Cheesecake

1 (5 oz.) can chow mein noodles 12 oz. butterscotch chips 1 small can salted peanuts (optional) Melt chips over low heat or in double boiler. Add noodles and nuts. Spoon onto wax paper and allow to set.

Chocolate Fudge Submitted by Hannah Smith, Deep Gap

Submitted by Susie Litrenta, Boone. Enjoy a pumpkin cheesecake the “Italian way.”

Happy Holidays.

7 egg whites (room temperature) 1 1/2 cup of ricotta cheese (original like Polly-O ricotta.

Do not use skim or low fat version) 2 egg yolks (room temperature) 1 cup of sugar (or use about 2/3 c if you want less sweet) 1 1/2 tsp of vanilla extract 1 1/2 cups pumpkin puree 1 tsp of allspice or cinnamon & nutmeg or pumpkin pie spice 1 tsp of baking powder Spring-form pan Butter and flour to grease/flour spring-form pan Preheat the oven to 350 degrees. Mix ricotta cheese, sugar and egg yolks. Add vanilla extract, spice mix and baking powder.

2 cups sugar 2 tablespoons corn syrup 2/3 cup milk 2 ½ squares unsweetened chocolate or 6 tablespoons cocoa Boil until mixture reaches soft-ball stage.

Set cooker in cold water and add: 3 tablespoons butter or margarine ¼ tsp. salt 1 tsp. vanilla Mix and let cool. Then, heat in: ½ tsp. baking powder and pour into prepared pan.

Cranberry Casserole Submitted by Sherry Street-Tobin, Boone 3 cups apples, peeled and chopped 2 cups raw cranberries 1 ¼ cups sugar ½ cup oatmeal

½ cup brown sugar 1/3 cup flour 1/3 cup chopped pecans ½ cup butter Mix apples, cranberries and sugar.

Place in 2-quart casserole dish. Top with a mixture of remaining ingredients.

Bake at 350 degrees for 30-45 minutes.

It is best if it can be refrigerated and then reheated to serve so the casserole can firm up more.

Preheat the oven to 350 degrees. In a large bowl, cream the butter, eggs and vanilla. Add the pecan cookie mix and stir until the mixture is well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes. Transfer to wire racks to cool.

Peanut Butter Cookies Submitted by Hannah Smith, Deep Gap

Pumpkin Dip

1 cup peanut butter 1 cup sugar 1 egg 1 tsp. vanilla extract

Submitted by Bliss Hemric, Boone 16 oz cool whip 3 small boxes instant vanilla pudding One small can of pumpkin Mix everything together and then add some pumpkin pie spice. Serve with graham crackers.

Pecan Cookie Mix Submitted by Sheri Cornett, Crossnore.

Jars of mix with baking instructions can be given as gifts. Makes 3 to 4 dozen cookies. ¾ cup old-fashioned oats ¼ cup brown sugar ½ cup chopped pecans ¼ cup brown sugar 1 cup crisped rice cereal ¾ cup all-purpose flour ½ tsp. baking soda ½ tsp. baking powder ½ cup sugar Layer the ingredients in the order given into a wide mouth 1-quart canning jar. Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions.

1 jar pecan cookie mix ½ cup butter or margarine, softened 2 eggs, slightly beaten 1 tsp. vanilla

Blend all ingredients together in a bowl.

Drop by teaspoon onto baking sheet.

Bake for 10 minutes. Preheat oven to 350 degrees. Grease baking sheet. Yields two dozen.

Graham Cracker Cookies Submitted by Hannah Smith, Deep Gap 2 sticks margarine 1 cup sugar ½ cup milk 1 egg 1 cup graham cracker crumbs 1 cup coconut ½ cups chopped nuts Whole cinnamon graham crackers Layer bottom of sheet cake pan with whole cinnamon graham crackers. Melt margarine in a saucepan and add sugar, milk and egg. Bring to boil. Stir and cook for 1 minute. Remove from stove. Mix in graham cracker crumbles, coconut and chopped nuts. Pour cooked mixtures over who graham crackers. Top with another layer of whole graham crackers. Refrigerate.

Cut into sections.

SEE RECIPES, PAGE 6

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Home for the Holidays

Page 6

RECIPES FROM PAGE 5

Grandma Sheppard’s Baked Apples

Submitted by Megan Sheppard, Fleetwood 6 apples (golden delicious) ½ cup of sugar mixed with ½ tsp of cinnamon 1 tbsp of butter (I use a stick) ¾ cup of water Quarter apples. Mix apples and sugar with cinnamon.

Place in skillet with butter. Add water. Cook until done (when all liquid is gone).

Pineapple Angel Food Trifle Submitted by Bliss Hemric, Boone

whip. Cover and chill at least 3 hours or overnight. Will keep 2-3 days in the refrigerator. Yields: 12-14 servings

Merry Christmas Cookies Submitted by Donna Brown, from Mary Lou Stevenson ½ cup margarine 1 cup sugar 1 egg 1 tbsp. milk 1 tsp. vanilla 2 cups flour 1 tsp. baking powder ½ tsp. salt Cream margarine and sugar. Add egg, milk and vanilla.

Then blend in flour, baking powder and salt. Chill for several hours. Roll out chilled dough a small amount at a time. Cut with cutters and trim with nuts, sugars or fruits. Bake at 375 degrees for five to seven minutes.

November 2016 Sauce: 1 stick butter 1 cup sugar ¼ cup milk Peel apples and cut into small strips, about 2-inch long and ¾-inch thick (10 slices per apple). Sprinkle apples with sugar and cinnamon. Half each biscuit.

Roll out each half. Place apple section in center of each biscuit. Overlap edges and press to seal. Place in a 9-by13-inch nonstick spray pan. Melt butter. Add sugar and milk to butter. Stir until sugar dissolves. Pour sauce over dumplings. Bake 15 minutes at 400 degrees.

Skillet Candy Submitted by Donna Brown

1 box Angel Food Cake Mix (or buy Angel Food cake) 1 large can crushed pineapple (drain & save juice) 2 packages vanilla instant pudding (I use sugar-free/fat free) 3 cups skim milk 8 oz. sour cream (I use fat free) 8 oz. cool whip (I use fat free) Prepare Angel Food cake mix as directed. Drain pineapple, reserve 1 cup juice. Combine pudding, ½ cup pineapple juice & milk. Beat at low speed until thick.

Fold in sour cream & pineapple. Cut angel food cake into 3 equal parts & cube. Place 1/3 cake cubes in the bottom of a large bowl. Drizzle with 3 T pineapple juice.

Spoon 1/3 pudding mixture over cake cubes; repeat this 2x ending with the pudding mixture. Top with cool

1 8 oz. pkg. cut dates ½ cup coconut, shredded ½ cup sugar (white) 4 tbs. butter or Oleo 1 slightly beaten egg ½ tsp. salt 1 ½ cup Rice Krispies ½ cup chopped nuts 1 tbs. vanilla Cook in skillet over medium heat until the mixture thickens and bubbles. Remove from heat and stir in 1 and ½ cup Rice Krispies, ½ cup chopped nuts and 1 tbs. vanilla. When cool enough, roll into small balls and then roll balls into powdered sugar.

Savory Onion Casserole Submitted by Bliss Hemric, Boone

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Melt white chocolate. Dip each Oreo in the white chocolate, then lay out on a paper towel or baking rack.

Sprinkle with peppermint sprinkles. Let them cool for about 30 minutes.

Hot Cocoa Cheesecake Dip Submitted by Kristen Ward, Elk Park 4 envelopes hot cocoa mix without marshmallows 1 (8 oz.) package cream cheese, room temperature 4 oz. cool whip, thawed 2 -3 T. mini marshmallows In a medium mixing bowl, add in the hot cocoa mix and cream cheese. Mix on medium with a hand mixer until thoroughly incorporated. Add in the cool whip and continue to beat until combined. Scoop into a serving bowl and top with mini marshmallows. Serve with cookies. Store in the refrigerator

Quick Apple Dumplings

1 stick butter-melted (maybe a little less) 4 cups Onion 1 can Cream of Mushroom Soup 1 cup Corn Flakes – crushed ¼ cups almonds sliced Put butter in 9 x 13 dish. Mix Onions & soup and place over butter, then add cornflakes. Top with Almonds.

Bake at 350 degrees for 1 hour.

Baked Brie with Apricot Preserves Submitted by Megan Sheppard, Fleetwood 1 wheel of brie 2 tbsp apricot preserves 1 tbsp brown sugar 1 sheet puff pastry, defrosted 1 egg Preheat oven to 400 degrees. Unfold puff pastry so it is flat. Scrape white casing off brie. Place brie in the center of the pastry. Top the brie with apricot preserves. Sprinkle brown sugar on preserves. Fold up the corners of the puff pastry one at a time. Brush the outside of the dough form with egg. Bake brie for 15-20 minutes or until golden brown. Serve with buttered crackers.

Lemon & Chicken Soup Submitted by Milly Patsiga-Klitz, New Brighton, Pa.

Submitted by Sheri Cornett, Crossnore 2 Granny Smith apples 1 large can Pillsbury flaky biscuits (10) 2 Tbsp. sugar cinnamon to taste

2 T. butter 2 T. extra virgin olive oil (it calls for 4 T. butter, but I cut it in half & add the olive oil) 2 shallots SEE RECIPES, PAGE 7

November 2016

RECIPES FROM PAGE 6

3 carrots, grated (I put them in a food processor) 2 celery stalks, thinly sliced 1 package of boneless skinless chicken breasts 3 lemons 5 cups chicken stock/broth 1 cup cooked rice 1/2 heavy cream (optional) salt & pepper Cook the rice. Melt butter & olive oil in large skillet. Salt & pepper the chicken & add to pan. Remove chicken and saute shallots, carrots & celery in drippings ‘til soft. In large dutch oven, add vegetables & chicken together, squeeze in lemon juice & add broth.

Bring slowly to a boil & simmer for 15 min.

Add the rice, heat thru, add the cream (optional), (if you use cream heat thru, but don’t allow to boil.)

Taco Soup Submitted by Bliss Hemric, Boone 1 ½ lbs. ground beef, browned and drained 1 onion 1 teaspoon minced garlic Cook/drain/put in crock pot and add: 1 can black beans, drained: I can Corn, whole kernel, drained I can Pinto beans, drained

Home for the Holidays 1 can green chilies 46 oz bottle V8 juice (Use Hot and Spicy if you want more “heat”) 1 envelope Taco seasoning 1 envelope Ranch dressing mix Place all ingredients in the crockpot. Stir.

Cook on low for 6 hours. Serve over tortilla chips. Top with grated cheese and sour cream.

Chicken Brunswick Stew Submitted by Bliss Hemric, Boone 1 small or medium chopped onion 6 skinless/boneless chicken breast halves 1 15 oz. can cream style corn 1 28 oz. can crushed tomatoes 1 12 oz. bottle chili sauce 1 14 ½ oz. can chicken broth 1 small can green peas (most of the time I do not use) ¼ cup Worcestershire sauce 2 tablespoons apple cider vinegar 2 teaspoons dry mustard ½ teaspoon salt (I don’t use it) ½ teaspoon pepper ½ teaspoon pepper sauce (Tabasco) more if you want it hotter Place onion in a large crockpot, place chicken (raw) over onions, add corn.

Mix remaining ingredients in a large bowl and pour over chicken/corn Cook, covered, on high 4 hours, or until chicken is tender. Remove chicken; shred and return to stew. You can also add potatoes, green beans and/or butter beans.

Roasted Brussel Sprouts and Butternut Squash with Dried Cranberries and Dijon Vinaigrette Submitted by Megan Sheppard, Fleetwood 1 lb butternut squash 1 lb brussel sprouts 2 tbsp olive oil + 1 tsp ½ tsp kosher salt Freshly ground black pepper Dijon Vinaigrette: ¼ cup dried unsweetened cranberries (optional) 2 tsp dijon mustard 1 tbsp wine vinegar 2 tbsp olive oil Two pinches of kosher salt Freshly ground black pepper Preheat oven to 450 degrees. Peel and cut squash into ¾-inch chunks. Stem, trim and slice brussel sprouts in half. Place squash and brussel sprouts on baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with kosher salt and pepper. Distribute evenly. Make sure sprouts are facing down. Roast for 20-30 minutes tossing 1 to 2 times. Scatter cranberries on veggies in the last five minutes of roasting time. In a small bowl, whisk together dijon mustard, rice wine, salt and pepper. Slowly pour in the olive oil while whisking until ingredients are emulsified.

Place veggies in a large serving bowl. Pour on the dijon vinaigrette and toss gently.

Page 7

Sloppy Joes Submitted by Donna Brown 2 tbsp. butter or other fat 2 lbs. ground steak 1 cup chopped onions 2 cans cream of mushroom soup ½ cup chili sauce 2 tbsp. prepared mustard ¼ tsp. black pepper Worcestershire sauce Melt butter in skillet. Add beef and onions.

Cook, stirring until well browned. Add soup and seasonings and simmer for 15 minutes.

Olive Cheese Nuggets Submitted by Donna Brown ¼ lb. sharp cracker barrel cheddar cheese ¼ cup soft butter or margarine ¾ cup sifted flour 1/8 tsp. salt ½ tsp. French’s paprika 24 to 30 medium sized stuffed green olives Shred cheese, blend with butter. Sift flour, salt and paprika into cheese butter mixture. Mix to form a dough. Shape around olives, using a tsp. of dough for each. Place on an ungreased baking sheet. Bake in moderately hot, over 400 degrees, 12 to 15 minutes until light golden brown. If desired, cover with aluminum foil and refrigerate 4 to 5 hours before baking. Best served hot.

SEE RECIPES, PAGE 9

Home for the Holidays

Page 8

November 2016

HOLIDAY FLAVORS the main course

Duck, ham or turkey? What is your idea of the traditional holiday main course? No matter your answer, we all know that simply throwing your meat into the oven is not the way to wow your guests. It takes the detail work to really make your meal pop.

From the perfect ham glaze to the rich homemade turkey stuffing, put in a little time this year on the extras and your main course will be the talk of the day.

DUCK A L’ORANGE The key to serving the perfect duck is cooking it on low heat – and having the perfect glaze for afterward. Add a mixture of one stick of butter, ½ cup of orange juice and a tablespoon of vinegar into your cooking dish once your duck is browned.

Continue cooking until the meat is done and remove the duck fat sitting on top of the juices. Strain the remaining juices, whisk in a cup of your favorite jam and cook it on low heat on the stovetop. Once this mixture thickens, remove it from the heat and pour it over your duck.

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If you’re throwing in a ham on Christmas morning, try a combination of two cups of marmalade, two cups of brown sugar and one cup of Dijon mustard for a mouth-watering glaze sure to please.

A unique salsa of pineapple, spring onion and the juice from two limes will serve as the perfect complement for this spectacularly glazed ham.

STUFFING THE TURKEY Why not go unique with your turkey this year?

Ditch the store-bought stuffing for a homemade concoction like this: 1 stick of melted butter 1 stalk of diced celery ½ cup diced red onion ¼ cup of chopped pistachios Saute the ingredients together and stir in four cups of breadcrumbs and ½ cup of the jelly of your choice for a delicious take on the traditional holiday stuffing.

When it comes to stuffing the turkey, press the mixture into the cavity and secure it with a skewer. Then tie the legs together and tuck the wings underneath. This will keep your stuffing secure during the cooking and basting process.

Home for the Holidays

November 2016

RECIPES FROM PAGE 7

Slow-baked Salmon with Lemon and Thyme Submitted by Marianne Lawrence, from Bon Appétit 1 1/2 tablespoons extra-virgin olive oil, divided 4 6-to 8-ounces boneless salmon fillets, skin on 1 tablespoon chopped fresh thyme Zest of 1 lemon Kosher salt and freshly ground black pepper 4 lemon wedges (for serving) Preheat oven to 275 degrees F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld. Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

Chicken Salad Submitted by Nancy Greer, Vilas 3 (12.5 oz.) cans of chunk chicken breast 5 eggs, boiled and finely chopped 2 lg. celery sticks, finely chopped 1 (10 oz.) jar salad cubes 2 Tbs. sugar ½ tsp. black pepper 2 cups Hellman’s mayonnaise Mix all ingredients together. Serve on crackers or put in tart shells.

Tuna Roll Submitted by Kathleen Sturgill, Crumpler

Page 9

HOLIDAY WRAPPING ideas that go beyond the traditional paper and bows

W

ith all the work that goes into trimming the holiday tree and decorating the house, it’s only fitting that the gifts under the tree share in the holiday glitz.

Perfectly wrapped packages don’t have to come from expert department store wrappers either! The following tips can help transform your gifts into presents that are almost too pretty to open. These special holiday wrappings will add the final touch to your holiday décor.

HISTORIC If you love vintage decorating styles, consider using vintage wrapping paper to wrap your holiday gifts. Online auction sites offer a plethora of vintage papers.

Vintage Christmas wrapping paper from the 1950s is a great way to package holiday gifts. Reproduction wrapping paper, from the Victorian period for example, is also available in stores. Using an older wrapping style will make your gifts stand out and show the SEE WRAPPING, PAGE 10

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1 (6 oz.) can tuna in oil 1 (8 oz.) pkg. cream cheese 1 cup chopped pecans 1 Tbs. grated onion Dry, chopped parsley Let cream cheese come to room temperature. Mix cheese and tuna (left in oil) and onion with pecans.

Cover tightly. Put in refrigerator for several hours or overnight. Turn out on waxed paper and shape into a roll. Roll in in parsley.

Applewood Bacon Wrapped Venison Loin with Raspberry Balsamic Vinegar Sauce Submitted by Sherrie Poplin, Boone.

Here’s a recipe that will turn your venison or pork tenderloin into a special occasion dish. Cook on your stove or over a campfire for extra flavor and fun.

1 venison loin (backstrap), silverskin removed 1 cup whole milk 3 – 4 garlic cloves, crushed SEE RECIPES, PAGE 12

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Home for the Holidays

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at second annual Festival of Trees

BY JEFF EASON

W

ith so many holiday events here in the High Country, you might think it would be impossible to start a new one from scratch.

That was not the case with the inaugural Festival of Trees, held at Chetola Resort in Blowing Rock

November 2016

PHOTOS BY JEFF EASON

Festival of Trees organizer Erica Lackey arranges ornaments and presents during the inaugural event last year.

last year. The event attracted hundreds of people and raised more than $17,000 for the Western Youth Network.

Western Youth Network’s Festival of Trees organizers Erica Lackey and Jenny Koehne expect the second annual event to be even bigger and better.

The event will be held at Chetola Resort in Blowing Rock from Thursday through Sunday, Dec. 1-4. Admission is by donation.

The concept for the Festival of Trees is rather simple: Businesses, individuals and organizations sponsor a Christmas tree or wreath. Then they decorate it with a theme. The theme can be related to the organization-such as Blowing Rock Fire and Rescue’s fire and safety themed tree last year—or something out of the organi-

WRAPPING FROM PAGE 9

extra effort you put into your gift-giving.

SIMPLICITY You can also opt for simple brown paper to wrap your presents. Brown paper makes a great canvas. Try stamping images of reindeer or evergreen trees throughout.

You might also decorate the brown packages with paper snowflakes or glued-on gold and silver buttons. Brown paper is typically much cheaper than thematic wrapping paper, so if you have a lot of gifts, it might be a practical route to consider.

FABRIC You can also wrap your presents without using any paper. A trip to the fabric store will reveal a wide array of alternate considerations for decorating your presents.

Consider buying several yards of red and green tulle. If you amass your materials during sales, you might wind up spending the same amount as you would on regular wrap-

zation’s imagination. Last year’s event featured moviethemed trees, sports-themed trees and even an art supplies-themed tree.

Visitors to the Festival of Trees, then use the silent auction bidding method to try to secure their favorite trees and wreaths. On Sunday, Dec. 4, when the bidding ends, the winners will be notified and can pick up their trees and wreaths.

“All of our trees and wreaths have been donated to us by members of the Watauga County Christmas Tree Association,” said Lackey. “It’s also near the beginning of Chetola’s annual Festival of Lights, so people can enjoy that as well.”

According to Lackey, last year’s Festival of Trees featured SEE TREES, PAGE 11

ping paper. Wrapping your presents with ribbon-tied tulle or organza is an elegant way to greet Christmas morning.

The fabric store is also filled with holiday material that can be transformed into functional items.

Make a holiday tablecloth and use it to wrap up a special present. In this way your wrapping actually doubles as an added gift.

Make someone an elegant silver cape and use it to wrap a gift as well. Additionally, fabric stores will offer a wide array of ribbons and other beautiful baubles like beads and sequins that can be used to create enchanting Christmas wrappings. Silk flowers can be weaved to make fantastic bows.

POSTCARDS Finally, you can find vintage Christmas postcards that make superb gift tags. These symbols of a bygone age will remind your gift recipients that they are special—so special that you went out of your way to take care with these memorable wrappings.

Remember to think outside the box when you wrap up those piles of presents this holiday season. Your gifts can be transformed with simple and effective artistry using these alternative wrapping suggestions.

November 2016

Home for the Holidays

Page 11

Last year’s Blowing Rock Fire and Rescue Christmas tree featured safe cooking and fire prevention items.

TREES FROM PAGE 10

15 large trees, 25 smaller trees and more than 40 wreaths. Many sponsors from last year are decorating a tree again this year, but Lackey said there are still some sponsorship opportunities available.

Hours of the Western Youth Network’s Festival of Trees are 6:30 to 9 p.m. on

Thursday, Dec. 1, noon to 9 p.m. on Friday, Dec. 2, 10 a.m. to 8 p.m. on Saturday, Dec. 3, and 10 a.m. to 2 p.m. on Sunday, Dec. 4.

Tree designers will gather at Chetola Resort early on Thursday to set up their trees in a festive indoor setting.

The second annual Western Youth Network Festival of Trees is sponsored by event partners Chetola Resort and the Watauga County Christmas Tree Association with sponsors VPC Builders and Phi Gamma Delta.

Your one stop shop for all of your cooking needs.

244 SHADOWLINE DR BOONE, NC 28607 Rows of festively decorated Christmas trees complete with presents await you at the Western Youth Network’s second annual Festival of Trees.

(828) 263-8181 SAVORYTHYMES.COM

Home for the Holidays

Page 12

RECIPES FROM PAGE 9

2 tsp. coarse ground (or crushed) black pepper or pepper seasoning 1 bunch rosemary, picked off stems and chopped 200 ml Art of Oil Raspberry Balsamic Vinegar ¾ cup water ¼ stick butter 1 lb. Applewood-smoked bacon, sliced Salt and pepper The day before serving, cut venison loin in half and soak overnight in refrigerator with whole milk, garlic cloves, black pepper and rosemary.

To prepare the sauce, heat raspberry balsamic vinegar and water in a saucepan over medium heat. When it starts to bubble, turn down the heat and simmer until the mixture reduces by about ¼th (stirring to keep

it from sticking.) Swirl in butter, set aside and keep warm.

Drain the milk from the venison and pat it dry. (Discard the milk and other ingredients.) Lay out the bacon strips on a cutting board, slightly overlapping them. Place one of the loins on the bacon and roll gently to form a bacon wrapped loin. Use toothpicks to hold the roll. Repeat with the second loin.

Season each with salt and pepper.

Put a large cast-iron skillet, lightly seasoned in vegetable oil, over medium high heat on the stove. Place the loins in the hot skillet, seam side down. Sear for 4 – 5 minutes until bacon is crispy. Using tongs, turn loins in the skillet until bacon is crispy on all sides.

Cook to medium rare and remove from heat.

Let the loins rest for 10 minutes, covered with foil. Slice and serve with sauce.

November 2016