O Christmas Tree

In days gone by, my husband and I used to traipse around the Christmas tree farm, find the perfect tree and cut it down ourselves. These days we visit the farm in October, mark our tree and have it cut down for us. Yep, we’re done with wet knees and freezing temperatures.

However, we still make a fuss over decorating. I love the holiday season, and this year it’s going to be extra special for me because I’m the MC for “Christmas in the City” in Batavia, NY. On December 4^th, the festivities will open with a tree lighting ceremony at 5pm. Santa will be there, I’ll lead some carols and we’ll illuminate the tree.

Then join me inside the City Centre to be entertained by Batavia’s Concert Band, BHS Jazz Ensemble, Disney’s High School Musical by ENCORE! Theatre Arts and OHM’s Band. If there’s any down time on the main stage, I’ll be singing and reading Christmas stories.

Of course, you’re going to want to shop. All the stores downtown will be filled with Christmas cheer, and many will offer their own entertainment until 9pm. There’ll be wagon rides, food samples, strolling carolers, great deals, coupons and much more. I can’t wait. I hope to see you there!

Oh, and here’s a tip for those of you who don’t have room for a real tree, or want a creative centerpiece for the table. Why not make – a boxwood tree.

You’ll need:

• Floral foam (the soft foam that takes on water)

• Floral tape

• A decorative base that’s at least 2-3 inches deep and holds water

• A large bundle of boxwood branches – cut pieces 3-4 in. from the tip (you can get them from a florist, or find someone with a shrub that needs trimming – like mine)

Shave your foam to a conical shape, then soak it in water. Once it’s saturated, stick the foam into the base, and secure it with the floral tape. Start at the bottom, and insert your boxwood stems into the foam, angled down so only your decorative base shows. Work your way up the tree, making sure you can’t see the foam. Decorate with all of the wonderful miniature ornaments that are available these days. You can even add battery lights. (You’ll need to find a way to hide them in the base.) ENJOY! If you keep your boxwood tree watered, it will last a lot longer than a regular tree.

My favorite part of Thanksgiving is, what else…. the food. However, I still want to have time to do the other family activities, like watching the Macy’s Thanksgiving Day Parade and the dog show. My solution – shop for items my family will love, but I don’t have to make.

Country Cottage, in Darien Center, NY makes some of the yummiest pies you’ll ever taste. If you haven’t been there before, it’s at 10448 Harper Road, off of Route 20 (near 77). It’s one of the “hidden gems” in Genesee County! The charming cottages are filled with unique gifts, and then there are Bruce’s baked goods. The only thing that MIGHT beat his caramel/apple pie would be his Portabella Mushroom Soup. But, if you want a pie, you have to order early.
(585-547-9591)

Of course, I could really treat myself, and order my whole meal from the D & R Depot Restaurant, on Rt. 19, in LeRoy, NY. Sean tells me they have the ovens going, non-stop, for 72 hours, and cook from 55 to 70 turkeys. You can get your turkey whole, with all the trimmings, or buffet style. (585-768-6270) But if you choose to eat there, you needn’t lament the lack of leftovers, D & R has come up with a solution. You can get a bag of “leftovers” to take with you for around $2, so you can have that turkey sandwich in the middle of the night.

Let’s be thankful for friends, family, and the abundance we have in this country. We’re so blessed. My celebration is going to include something new this year, a Pumpkin Pie - without the work of a finicky crust. It’s by Kathy Hartwig of Batavia, and was published in the “Genesee County Bicentennial Recipe Collection:
Easy Pumpkin Pie Without Crust
Combine:
1 box yellow cake mix (remove 1C. from mix)
1 stick melted margarine
1 beaten egg
Beat with fork until blended; pour into 9 X 13-inch greased pan.
Combine in a separate bowl:
1 large can pumpkin
½ C. light brown sugar
3 eggs
2/3 C. milk
1 & ½ tsp. cinnamon
Pour over cake mixture.
TOPPING:
1 C. reserved cake mix
½ C. sugar
½ stick cold margarine
Mix and spread over mixture in pan. Bake at 350 degrees for 50-55 min.; serve warm with Cool Whip.

You Know the Holidays are Coming When…

The appearance of ribbon candy is a sure sign for me that the holidays are about to pounce. I had the opportunity to watch Oliver’s Candies in Batavia, NY make their super thin ribbon candy a few years ago. They can only make it when the temperature and humidity are just right. It’s amazing to watch them manipulate the gooey mass until it has stripes, then run it through a fingered disc to create the “wave.” It has to sit for a time before they can pick it up and box it. The rows of boxes hold 10 flavors, and are beautiful to behold.

If you’ve never had their ribbon candy, try it. The super thin candy dissolves right away, coating your mouth with bright, fruity flavor. It’s not like anything you’ll find in the grocery store. It’s very fragile; Oliver’s Candies can’t even ship it, making it a truly “local” specialty. Jeremy tells me they’re going to start selling it November 16th. He won’t give me the recipe for the candy, but he did share his quiche recipe, so I’m passing it on to you.

Swiss Cheese and Ham Quiche

• 6 ounces shredded Swiss cheese

• 6 ounces diced smoked ham

• 1 pie shell, unbaked, 9-inch

• 3 large eggs

• 1 cup heavy cream

• 1/2 cup milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• dash cayenne pepper

• 1/2 teaspoon dry mustard

Sprinkle cheese and ham over bottom of pie shell. In a mixing bowl, beat remaining ingredients together. Pour over cheese and ham in pie shell. Bake in preheated 375° oven for 45 minutes, or until a knife inserted in center comes out clean. Cut in wedges to serve. Serves 6.

By: Dawn Ireland-Monsees