Seventh Annual Bake and Booze

Some of us dread it, and some of us wait in joyful anticipation for months. No matter what you think of it, you can't stop it ( take a lesson from the Grinch and his experiences with Christmas in Who-ville!). You guessed it, The Walkers celebrated our annual Bake and Booze last week!! We talked, baked, knitted, laughed, drank....... anything goes....there are very few rules at Bake and Booze!

 First thing... Margaritas!

We kicked off the evening with a pitcher of Prickly Pear Margaritas.

Second thing, dinner......
This tummy warming Sausage and Kale Soup is a complete meal. We served it with crusty bread and salad.

Sausage and Kale Soup

1 lb hot Italian Sausage meat
2 tbsp canola oil
½ cup red wine
1 large yellow onion, diced
3 large carrots, peeled and diced
3 large stalks celery, cleaned and diced
1 clove garlic, minced
1 can San Marzano tomatoes
2 bay leaves
2  tbsp herbes de provence
4-6 cups chicken stock
½ cup orzo
2 cups kale, trim stem and chop coarsely
Salt and freshly ground black pepper 
½ cup parmigiano reggiano cheese, grated
 ¼ cup fresh basil, chopped

If you are not able to find bulk sausage meat, simply buy sausages and remove the meat from the casings. In a large sauté pan, fry the crumbled sausage meat on MEDIUM  until brown and slightly crispy. De-glaze the pan with red wine, or a bit of water and remove meat and liquid, setting aside in a large bowl until later.

In a large dutch oven, heat the canola oil on MEDIUM, and add the onions, celery and carrots.  Cook until the vegetables are almost tender.  Add the garlic, bay leaves and herbes de provence and stir until very fragrant, about 1 minute.  Meanwhile, gently remove the tomatoes from the can and chop coarsely, preserving as much of the tomato juice as possible. Add the chopped tomatoes and the tomato juice to the soup. Add chicken stock, cooked sausage meat and the cooking liquid. Bring to a simmer and cook gently for 30-40 minutes. This can all be done ahead of time and set aside until closer to meal-time. When ready to finish, bring to a boil and add orzo and chopped kale. Reduce heat to MEDIUM LOW and cook for 10 minutes. Serve in large bowls, garnished with parmigiano reggiano cheese and chopped basil.

Radicchio with Figs and Ginger Vinaigrette

1 radicchio lettuce

1 curly endive , or mixed greens

3 oranges

½ slice red onion, thinly sliced into rings

8 small green figs, quartered, or dried black mission figs                                   

3 tablespoons olive oil

1 tsp red wine vinegar

1/8 tsp cinnamon

2 tablespoons orange juice

2 tablespoons very finely chopped candied ginger

seeds from 1 pomegranate, optional

Wash lettuce leaves and drain well. Tear into bite sized pieces and toss in salad bowl.

Whisk the oil, vinegar, cinnamon, orange juice and ginger together. Season to taste and pour over the salad, tossing lightly.

Peel and segment the oranges. Add to salad leaves with onion and figs.

If using pomegranate, scatter the seeds over the salad and serve.

Everyone pitched in to help Terry roll her Date Balls in shredded coconut.  A very messy job!

Lynn's Sandy Morrice's 100 year old recipe for Oatmeal Cookies is another favourite.

Kris made her delicious Cranberry Pistachio Biscotti

Deb’s Coconut Nests

1 ¼ cups sifted flour

¼ tsp salt

½ cup butter, at room temperature

¼ cup white sugar

1 egg yolk

1 egg white

Shredded coconut

Thick jelly

or jam

Sift flour 3 times with salt. Cream butter, then blend in sugar. Add beaten egg yolk. Mix in dry ingredients, 1/3 at a time. Roll dough into small balls, then dip into slightly beaten egg white, then roll in coconut. Place on greased cookie sheet, or on parchment. Indent in middle with thimble. Bake 20 minutes at 350 degrees. **After 5 minutes of baking, indent middle again.** Fill centre with jelly or jam when on cooling rack.

Makes about 18 cookies.

Andrea is the artist of the group!

These sugar cookies were made with the same recipe as the Wedding Sugar Cookies

Barb's Ice Box Cookies

2/3 cup butter                                     

1 cup brown sugar                             

1 tsp vanilla                                         

1 egg     

2 cups flour

¼ teaspoon salt

½ teaspoon baking soda

½ cup chopped red and green glace cherries                                         

Cream butter; gradually add brown sugar and cream well. Add egg, vanilla, and beat well. Mix flour, salt, and baking soda together in a separate bowl, then stir into batter. Add chopped cherries.  Shape dough into 2 long rolls, about 2” in diameter. Wrap in wax paper and chill until firm (about 2 hours). Slice thinly; place on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes approximately 2  1/2 dozen.