Small Bites…Adventures in Downsizing

By Jan Kinzel

Ask not what your new community can do for you but what you can do for your new community… Take a quick personal survey of your interests, talents and skill sets; do a little research as to what’s already in place and plug in. This is one of the quickest ways to assimilate. Working on projects of common interest with others forms great bonds. Tapping into your strengths pretty much insures success on whatever task you take on. Begin unobtrusively and allow your strengths propel you on to more substantive roles by executing one or two tasks excellently.

Maybe table-scapes are of particular interest to you and you’re good at it. Join the committee that is planning the Christmas party for the community and put your ideas out there. If someone else is in charge of that, offer to help putting the table décor in place. A couple of the guys here always offer to go to Costco to pick up the water and soft drinks. The main thing is to work together with your new neighbors to achieve the goals of getting the party ready for everyone. Your supportiveness will definitely be noticed and appreciated in your new community.

HOLIDAY PARTY 

Pull out your festive Christmas dishes and napkins, Set out different bowls for each soup -small deep ones for the cream soup and larger flatter ones for the lentil soup. 

Greet the guests with mugs of hot-spiced apple cider sporting a whole cinnamon stick as a stirrer. 

CHRISTMAS CREAMY CRAB BISQUE

2 Tbsp. Each of Olive Oil and Butter
1 Yellow Onion, chopped
1 Carton White Button Mushrooms, thinly sliced
1 Tbs. Salt / ¼ Tsp. Ground White Pepper
1/3 Cup Wondra Flour
1 Large Carton of Prepared Chicken Broth
¼ Cup Golden Cream Sherry
¼ Cup Finely Grated Gruyere Cheese
¾ Cup Heavy Cream (or Half and Half), heated
2 Pounds of Lump Crab Meat, heated
Grated Nutmeg
1 Bunch Italian Flat Parsley

In a heavy-bottomed pan or Dutch oven place the butter, olive oil, mushrooms, onions and seasonings. Cook until onions and mushrooms are soft and have released their juices. Stir in the flour and mix well – this makes a roux. Whisk in the chicken broth and Sherry. Bring to a gentle boil. Remove from heat and puree mixture in a blender (or with an immersion blender). For a velvety bisque, strain through a fine mesh strainer. Return to pot and bring to a simmer. Whisk in cream and finely grated cheese. Heat until cheese is melted and thoroughly incorporated. Ladle soup into bowls and top each with 2

tablespoons of warmed crab. Garnish with a scant sprinkle of nutmeg and a few snipped leaves of Italian flat leaf parsley. Serve with crusty French baguette and cubes of cold butter.

FRENCH LENTIL SOUP

1 Tbs. Olive Oil
1 Pound Smokey Andouille Sausage, cut into half-inch discs
2 Yellow Onions, chopped
4 Carrots, diced
3 Celery Stalks, diced
4 Garlic Cloves, minced
1 Package of French Lentils, rinsed and picked over
1 large Carton Chicken Stock
1 Tbsp. Salt/ 1 Tsp. Freshly Ground Black Pepper
1 Can Diced Fire-roasted Tomatoes including Juice
2 Tbsp. Tomato Paste
¼ Cup Red Wine Vinegar
4 Branches of Thyme Leaves (remove stems after soup is finished)

While executing the next few steps, soak the lentils in very hot water.

In a Dutch oven or heavy-bottomed pan, brown the sausage discs in 1 tablespoon of olive oil. Remove the browned sausage from the pan and set aside. Add 1 more tablespoon of olive oil to the pan along with the onions, carrots, celery, garlic, seasonings and tomato paste. Cook over medium heat until onions are softened. Drain the water from the lentils and stir into the vegetables. Add the tomatoes, red wine vinegar and thyme sprigs. Cover and cook over medium low heat until lentils are soft but not mushy (about 40 minutes). Serve in soup bowls. Garnish with an extra drizzle of olive oil. Serve with warm dense rosemary herbed whole grain bread and some whipped herbed butter. To make the herb butter, bring 2 sticks of butter to room temperature. With an electric mixer blend in 1 clove finely minced garlic and a tablespoon of finely snipped fresh herbs such as thyme, rosemary, parsley. Transfer to a small ramekin and chill until firm. 

EGGNOG CHEESECAKE WITH CRANBERRY COULIS

Use purchased eggnog cheesecake – easy to find at the holidays. Cut into squares and sit atop a swirl of cranberry coulis on a Christmas dessert plate. 

Cranberry Coulis 

1 12 to 16 oz. Bag of Fresh Cranberries
1 Cup Granulated Sugar 2 Cups Water 1 Tsp. Orange Zest

Pick over the cranberries and discard any that are not good. Place all the ingredients in a

saucepan and bring to a boil. Cook until the berries are very mushy. Strain through a wire mesh colander, producing a clear sauce. Transfer to a squeeze bottle and refrigerate. Make a decorative swirl with the coulis on the serving plate and set a chilled cheesecake square on top. Garnish with a sprig of mint and 3 sugared cranberries. For the sugared cranberries, toss several cranberries in pasteurized egg whites. Remove excess egg whites and coat the berries with granulated sugar. Set aside to dry. 

TIP: After the event, invite your ‘co-workers’ over for a holiday get-together at your place. FUN! 

…whatever you do in word or deed, do all in the name of the Lord, Jesus…Colossians 3:17