Photo: Sandy Rogers and Helen Kimmett display their wreaths and seasonal sparkle balls in Sydenham at the SWI's annual craft sale

The Sydenham Women's Institute Annual Craft Sale took place on October 27 at the Legion with over 20 vendors. Sandy Rogers and Helen Kimmett are two cousins from Napanee who went into business just this year. They named their business "Creative Cousins", and at Saturday's sale they were offering shoppers an item that is making waves in the seasonal holiday gift market. The two ladies began making their seasonal “sparkle balls” after a trip to Florida, where they saw them at a flea market.

“We saw them and loved them and decided to try them out ourselves,” Sandy said.

The sparkle balls consist of a central ball of Christmas lights, around which is arranged a spherical mass of plastic cups, with each cup housing a single light inside of it. The balls are roughly two feet in diameter and can be used as either indoor or outdoor decorations. The cousins have sold numerous sparkle balls so far this year and will be participating in a number of upcoming Christmas craft shows throughout the area. Their products, which also include decorative wreaths, decorative lit blocks and candles, can be found on Facebook at Creative Cousins/Napanee.

 

 

Recipes Balthazar’s Brainstorm by Antonia ChatsonMan, o man, they don't make camels like they used to. Melchior always told me that when I reached 50, I would know that the guarantee was off. He should know; he's 30 years older than I am, but for 81 he is really quite spry. Well, that is, until we decided to take that round trip to Bethlehem. Casper was the only one who came out of it with flying colours, but then when you are 29 you can take more physical punishment from camels.

It was quite some journey. We first of all set off with a caravan, for protection you know, but the caravan commander, unlike others we had travelled with, was a veritable tyrant. Get up, go here, go there, do this, do that. Even the camels did not like him. So we decided to split and go our own way.

Melchior had first noticed this star about two months ago when it had begun to increase in its intensity. We knew that any exceptional sign in the heavens foretold of either the birth or death of someone of great significance. But it was Melchior who stumbled upon its cause. Casper and I had been delegated to searching out references in the library but Melchior did his own personal research. You may recall that it was Cyrus the Great of Persia who had liberated the Jews from their Babylonian captivity, which lasted from 586 through 538 B.C. Some of the Jews then returned to Jerusalem but some did not and there remained pockets of Jews in diverse areas, one of which was close to where we resided. Melchior had always been intrigued with their history, their religion and their beliefs. While talking with some of these Jews one day - and of course all talk centred around the star and what it might portend - they suggested to Melchior that it might possibly be heralding the birth of the Jewish Messiah which had been predicted in old Jewish manuscripts through the prophet Isaiah. This seemed to be the most feasible suggestion and I was the one who pushed towards following the star to see this modern marvel. "Bally, (Melchior felt that at his age, he could not waste any of his precious time left on earth calling me Balthazar) I think you have struck upon an uncommonly magnificent plan.."

And so we packed our camels and began our journey, not forgetting of course to take with us some gifts for the little fellow. But what to take? Melchior said that he would take him something of gold, for that signified kingship and virtue. Casper said that he would take him frankincense for that would be an acknowledgement that He was God. I had been impressed by what Melchior had told us about the prophecy concerning this baby. His friends elaborated upon this prophecy of Isaiah that this child was to be born but also that He would die for our sins, that is, for the sins of the whole world, and that even though He did this for mankind, He would be despised and rejected by men. I could not fathom that but I bethought me to take Him some myrrh, which would represent His suffering and death.

Our journey was beautiful and uneventful except that Melchior complained a great deal. Casper was always the first to awaken in the morning, ready to be up and at 'em. We told him that he could just make breakfast while Melchior got his arthritis straightened out.

We were doing just fine, following that great star which took us towards Bethlehem. But wouldn't you know it, four days' ride from there, a Roman contingent came galloping up to us and informed us that Herod wanted to see us. Unfortunately the feeling was not mutual. At this news our blood froze in our veins and we shook right to the very topmost tingle of our diadems. We had heard about this man and he was not good news. His reputation had spread far and wide, about how he had murdered his wife, Cleopatra, then his mother-in-law because he said she was interfering in the line of succession. These Herods were a wicked and murderous bunch, and at this point none of us was even the least bit curious to make his acquaintance. However, the choice was not ours. The soldiers were very polite. They had brought us gifts and extra rations of food and adapted the pace of their horses to that of our camels. But our only thought was - what does he want with us?

I was wondering to which of Herod's great palaces they would take us but as we proceeded on in the direction of Bethlehem, I guessed it must be the Herodium. Man oh, man, when we came in sight of it, it really was something to behold. The entire structure covered 45 acres. The Romans had lopped off the top of a fair-sized hill and built a citadel on top of what remained of it. They then took the rubble from what they had taken off the top of the hill and built a very steep and slippery slope around the bottom of the hill, rendering the citadel impregnable to the enemy. The only means of access to the top of the hill was up a very steep and narrow winding stairway. We followed the soldiers up the 200 steps to the top. Poor Melchior had a terrible time. Casper went behind him and pushed him nearly the entire way up.

We were ushered first into a courtyard which was filled with fountains, flowers and statues. Then we entered the main hall at the end of which crouched the great man himself. I say crouched, for his spine seemed to be curved around. I thought at first it was a physical deformity, but as I watched him more closely, I realized it was due to his looking over his shoulder so often. We had heard that he was paranoid and I would think that with so many murders and massacres attributed to him, he was justifiably so. As he squinted at us, his face was constantly twitching in pain.

He was, however, very polite. He said that he had heard about the birth of the King of the Jews, asked us to diligently search for Him and when we had found Him, we were to return immediately to him and supply him with information of His whereabouts. Herod further implied that he too wished to go and worship Him. Herod must have access to some good grapevine; there was something in the manner in which he sneered the title "King of the Jews" which alerted our already suspicious minds. Was that not the title the Romans allowed him to use? And this man would tolerate no rivals. We'd better mull this one over.

We all began to breathe again when we had been escorted from his dubious presence, but we noticed that the soldiers continued to watch us from the ramparts of the citadel until we disappeared from sight behind a sand dune.

Another two days and we arrived at Bethlehem - and that was where the star halted. Man, oh, man, the town was busy - the census you know. How to find a baby in this melee! We thought we would have to scour the town, but at the second inn where we enquired, the landlady fairly quivered with excitement as she hustled us out behind the inn to the cave where they kept their livestock. Our hearts sunk as we followed her out there, for surely this would not be the birthplace of a king. But the star remained stationary above this place. But when we entered the cave we no longer doubted, for the face of the man as he stood protectively by his wife, who was seated on a pile of loose hay, had an angelic quality to it. The swaddled newborn, who lay peacefully sleeping in his mother's arms, was bathed in a translucent light. We were struck with awe and quietly knelt down and adored this precious Saviour of mankind. How could anyone think to do Him harm?

 

Christmas Poems & Stories

 

So here we have another year And once again we come with cheer All wrapped up with wishes bright For peace and love and all that's right.

Sometimes the trials of life Seem to dim the Christmas light And grief may fall upon us so, We scarce can feel His joy below.

Jesus in the heart of man, Come shine forth across this land And bring that peace that will abide Long after Yule and seasons Tide.

So here we have another year, Perhaps it's not all hale and cheer Yet here's our love, with wishes bright For peace within and all that's right.

 

Finding the magic of Christmas by Vennessa Lemke

The innocence and the naiveté of children often amaze me, especially around the holiday season. As children get older, we parents search for ways to keep the magic of Christmas alive. When the kids are very young it is much easier to do. They see this time of year as a chance to have all their toy wishes granted by the great Santa Claus. They get to eat sweets in abundance that they otherwise only get in rations, and somehow they get to make some more noise and mom and dad don't get so upset. To them it is wonderful.

Then all of a sudden, and you know what I mean by "all of a sudden", they are not toddlers anymore. They seem to have a mind of their own and start asking questions. They want to know more about “things”. Now you have work to do!

In our house, we have tried to put the emphasis on giving of yourself to others. Doing community work and giving to those in need. We also enjoy the Christmas preparation, the baking, and the decorating. As my children have grown up they have seen the amount of work that goes into making the holidays something magical and something that requires time and attention. As a family we decorate the outside of the house and put up our Christmas trees indoors. Yes, I said “trees”.

This is where we found the “magic”. As our kids got older they acquired many homemade Christmas decorations - you know the ones they make at playgroups, craft time, and school. Each one carefully made with great pride, all needing to be the one that goes on the front of the tree for all to see. Well, how do they all go in that one special spot? We decided to give the kids their very own special tree to display their precious ornaments. Being only five and seven years old, they were thrilled. Problem solved...I thought.

My children quickly jumped on the idea that Christmas trees were a definite part of the holidays. The lights and sparkle were really pretty and each ornament was something to treasure. Two years ago, as our kids were at the prime age for friends to question if they believed in Santa Claus, Santa himself decided to take matters into his own hands. He saw what my children needed to believe in him. On Christmas Eve he got to work ever so quietly, so quietly that my husband and I did not hear him, and placed a beautifully decorated tree in each of my kids’ bedrooms. They were lit with lights and sparkling like nothing else I had ever seen. When our children awoke Christmas morning and saw their trees shining at the foot of their beds they began to cry. Our son said, "I don't need any more gifts. Santa has given me the best gift ever!"

Now I can say that if there was ever any doubt, that has been erased! These Christmas trees will be with our children as long as they want them. They can have a piece of home with them on the holidays as they go off to college, and as they get their first homes. I believe they will continue with the same traditions as we have.

Now we have five trees to prepare each year. That takes help from the whole family! Each family has their own ways of celebrating the holidays. It might be different from the neighbour but it is no less important. As parents, it is our job to seek out the opportunities to make it special and memorable for our children. Sometimes it may be easier to give up on the idea, but then you lose the magic for your kids and for yourself. After all, is that not part of the experience?

 

The Gift that Keeps on Giving by Linda Coaty

So many years ago God gave us a gift, His Son And during Jesus’ time here He gave us gifts and blessings. Even after Jesus’ return And still to this day He is giving us gifts Of healing and miracles As well as talents and blessings. Every description, both large and small, All through hands He has blessed To people who have faith. Jesus our gift, was given But not always accepted by all. Now and until Jesus’ return He is still giving gifts to all He is still the gift And he keeps on giving.The Treasures of the Cedar Chest by Hope Attaway

Our father was the manager of a trailer park in Pefferlaw, Ontario. Unwanted items of the tenants were discarded over a hill. The snow covered everything. One day my brother Jay and I had just returned from tobogganing.

“Hope, look – I see something interesting jutting out of the snow,” said Jay as he dusted some snow away.

“Just looks like junk,” I replied.

“No, it looks like a chest or something. See the lid. I bet there are some tools inside the chest.”

“It’s just old wood,” I said, frowning.

The chest was frozen into the ice and snow.

“Help me get the chest out of here,” Jay said as he tried to dig more snow away with his mittened hand.

“Oh, it looks too heavy. See if Dad can help you,” I exclaimed as I tried to tug at the handle.

“Good idea.”

Dad and Jay carried the chest to our apartment. When they lifted the lid, they found a couple of old tools. However, Dad noticed the chest was cedar-lined.

“I think this is an antique. It’s going to take a lot of restoring. Brad and Judy have a yard sale several times a year. Let’s see if they are interested in buying the chest,” said Dad.

My brother agreed and we talked to Brad and Judy.

“Yes, it is an antique. We would like to restore it,” said Brad as he looked the chest over.

“Smells nice, inside, when you open the lid,” said Judy, and smiled.

A price was agreed upon. Jay was very pleased. He decided he wanted to buy a watch for Christmas.

“Jay, why don’t you wait till we’re in Toronto? We are visiting Grandma soon. There will be lots of choice and perhaps even a bargain for Christmas,” said Mother.

“That sounds good,” said Jay happily.

Brad and Judy showed us the cedar chest. They had done a splendid job of restoring it. It looked good as new. They already had a buyer.

Mom and I were chatting with Grandma while Jay and my father went downtown to purchase a watch. We were talking about the wonderful blessings we had shared as a family and how thankful we were for Jesus’ provision in our lives all year long.

“Grandma, look at my watch. I have my Christmas present,” said Jay proudly.

“It’s a Casio,” said Grandma and smiled.

“Grandma, here is a Christmas present for you. When I bought the watch, I also got a free portrait. You can go downtown to this photographer and he will take your picture for free,” explained Jay.

“Oh, thank you, Jay. That sounds like fun. It is like a gift certificate.” The cedar chest was beginning to unfold into a chain of events.

My father was going to Jamaica to help set up a workshop for the physically challenged. We all were accompanying him there.

Jay, while we were in Jamaica, decided to sell his watch. My father and Jay went to a jewelry store in Kingston, Jamaica. Jay was quite surprised by the amount he received for the watch. He decided to buy a hurricane lamp. The rest of the money he kept until he could decide what else he needed.

The hurricane lamp proved to be useful as Jamaica had many electrical shut offs, especially at night. We all benefitted from the lamp.

We returned to Canada and decided to visit Grandma. She was pleased to see us.

“I have a Christmas present for you,” said Grandma.

Grandma handed us a golf-framed photograph of herself. We all agreed Grandma looked like a queen. The photographer was a professional.

It was after our visit to Grandma that we decided to winter in Florida. We were going to assist a church in Clearwater, Florida. Jay and I did babysitting for the church and for various couples. We had enough money saved. With the money Jay had from the watch he sold in Jamaica, and from the babysitting, we were able to purchase brand new rods and reels for fishing. Fishing was good in Clearwater. We had the rods and reels for many years.

Every time I look at Grandma’s portrait on the dresser, I think of the treasures of the cedar chest and wonderful Christmas memories.

 

Recipes

One of the great traditions of Christmas in France is the Reveillon dinner.

In some incarnations it is a dinner that only starts after midnight mass, and continues on until the morning, when parents greet their children for opening presents under the tree. Presumably, everyone then goes to bed to sleep away most of Christmas Day.

Le Réveillon literally means “eve”, but also refers to the coming of a new day as an extension of the verb réveiller – to wake.

There are versions of Réveillon dinners throughout the French Diaspora as well as in France, particularly in Quebec and Louisiana, and the traditional foods have been adapted to local produce and culinary traditions.

For those interested in the idea of local food, the Quebec Reveillon dishes are easily adapted to the 100 mile or even the 15 or 20 kilometre diet.

But first to the south of France, to the Provence region.

Christmas begins on December 4, St. Barbe's Day, with the planting of wheat germ in saucers on wet paper towels. By Christmas Day the miniature wheat fields will be placed in the family crib.

Family crib, or crèche scenes, located in courtyards or in front of homes, are still common, and they include Provencal “santos” or “little saints”, clay figurines that are produced in workshops throughout the region and sold in Christmas markets that spring up each November.

On Christmas Eve, the Provencal version of Le Reveillon includes “les treize desserts” (13 desserts) that are served after mass. Before mass, on Christmas Eve, “Le Gros Souper” is served. Numbers are important in these meals as they all have a religious significance. There are 3 white tablecloths on a large table, signifying the Holy Trinity, with 3 white candelabras and 3 saucers of sprouted wheat germ on them. Le Gros Souper consists of 7 dishes, ranging from simple vegetable dishes such as chard, cauliflower, and spinach, to snails and omelettes. The supper is a “lean” offering in memory of the 7 sufferings of Mary, and it is accompanied by 13 bread rolls.

After mass, “Les treize desserts” are set out. While everyone is supposed to sample each of the 13 desserts, it is not as onerous, or fattening a task as one might think, because the desserts are not 13 different cakes and pies.

The desserts vary from town to town or region to region, but they generally include the four mendicants, referring to four orders of friars who had turned their back on earthly things and survived by begging. The desserts include dry figs (Franciscans), almonds (Carmelites), raisins (Dominicans), and hazelnuts (Augustinians). Dates, symbolic of Christ, are served as well, as are two kinds of almond nougat: a hard black nougat, symbolizing the forces of evil, and a soft white nougat symbolizing purity and goodness.

Fresh and candied fruits constitute some of the other desserts, and there are often oreillettes (light, thin waffles) served. An olive oil and orange flavoured bread, called “La pompe a L'huile” is another tradition.

In Provence, “Les 13 desserts” are left on the table from early on December 25 until December 27.

Another tradition that comes from southern France was the burning of a Yule log in the fireplace overnight between Christmas Eve and Christmas Day. This has come down to us in dessert form as “La Bûche de Noël”

Réveillon dinners in more northern parts of France are often elaborate feasts, including foie gras, oysters, lobster, sausages, wine, ham, goose or turkey stuffed with chestnuts and fruit, followed by cheese, pastries and sweet dessert wines or cognac.

I'm not sure how such combinations of rich food and wine work to réveiller the revellers, but it sounds like it might be worth a try.

In Louisiana, cooking for Reveillon took on a Creole bent, with New World traditions such as game pie, local seafood and la croquembouche (a tree made up of chocolate covered cream puffs)

Réveillons have died out as a home tradition in Louisiana over the last 100 years but they have made a comeback in high end restaurants, particularly in New Orleans, where Prix fixe Reveillon dinners are served throughout the month of December as a means of generating tourist and local traffic during one of the slower months of the year.

The famous New Orleans chef, Emeril, is serving Mississippi rabbit tourine, spiced cured foie gras, followed by a main course of Louisiana popcorn rice and tasso stuffed quail with black eyed peas and bacon smothered cabbage, and pecan pie with caramel sauce for dessert at his NOLA restaurant in the French Quarter this month at a cost of $60.

But long before Le Reveillon travelled down the Mississippi it had put down roots in New France.

The stories of the Order of Good Cheer demonstrate how feasting was used by the early governors of Quebec in the 17th Century to keep up the spirits of the immigrant population who had to suffer through long, cold winters. They are also the stories of how a distinctly Canadian cuisine was born.

To this day, the Réveillon dinners in Québec demonstrate how hearty rural French cooking has been adapted to the agricultural realities in the land of ice and snow and maple trees that we also share in Eastern Ontario.

Tourtières are a Quebec Christmas tradition like none other. Originally they were a pie made out of the meat of the tourtes, or passenger pigeon. Due to over hunting, partly but not exclusively for use in pies, the tourtes became extinct in 1914, and tourtière now generally refers to a meat-filled pie.

There are as many tourtière recipes as there are cooks, but they do fall into two or three categories. In the Lac St. Jean region, tourtières are still often made using chunks of meat (pork, beef, and sometimes chicken) as well as potatoes and other root vegetables.

Elsewhere it is more common to use ground pork, sometimes cut with ground beef to make a pie that is made of only meat, onions, and spices such as nutmeg, allspice and cloves. As well, tourtières can be a mixed meat pie including any variety of wild game, often deer or moose venison. Ham cooked in maple syrup is also popular, as are maple pork baked beans. For dessert, sugar pie or runny maple fudge as well as a Bûche Noël can be served.

 

Recipes

I have included a number of recipes that tend towards the rich and filling end of the Reveillon spectrum. Even if the weather has been unseasonably warm of late, we are still faced with 15 hours of darkness each day and we know the bone-chilling cold is coming on. So if there is a time to eat comfort food, we are there now.

There are recipes below for Ham and Maple Syrup, Maple baked beans, and for a simple tourtière. As well, while lard and pork scraps on toast does have its appeal, I have included instead a recipe for chicken liver pâté, also a Québec tradition, instead.

For dessert, a nod to the Bûche Noël, and a French inspired apple cake recipe courtesy of Andrea Duggan, formerly of Sunsets Restaurant, whose blog Cookingwithandrea.com includes step by step directions for desserts and many other dishes.

Ham and Maple Syrup

Ingredients

1 smoked ham (approx. 4 kg. or 9 lb.)

2 cups maple syrup, combined with 10 cups water

2 cups raisins

2 cups maple sugar, crumbled

1 teaspoon dried mustard

2 teaspoons while cloves (optional)

4 teaspoons apple juice

In a large pot bring the ham to a boil in the maple syrup water. Reduce the heat and let simmer on low heat for 3 to 4 hours, or until the ham is tender. Remove the ham from the water and let sit for 15 minutes or until cooled. Reserve a few cups of this water for later use. Once ham is cooled remove the rind and set aside.

In a bowl crush the maple sugar and mix with the mustard and apple juice, stir well till blended. Add the cloves to the maple sugar and juice mixture and let sit for 15 minutes until the flavors blend together. Place your ham in a roasting pan and baste your ham with the maple sugar juice mixture, making sure to heavily coat the whole ham. Add a cup or more of the ham water into your roasting pan and add the ham rind. Add the raisins, placing some over top of ham.

Bake ham for 40 to 50 minutes in a 300°F oven. Baste your ham often, adding more ham water if needed, the more the tastier it will be. Remove from oven and place on serving platter, pour the raisins and maple syrup drippings over the ham.

Serve with mashed potatoes, carrots and turnips all whipped together.

Note – The outcome of this dish is dependent on the quality of the ham.

 

Maple baked beans

1 lb small white pea beans

1 onion

1 teaspoon dry mustard

1 teaspoon summer savory

1 teaspoon ground black pepper

4 teaspoons chili powder

1½ cups maple syrup

¼ lb salt pork

½ teaspoon salt

Soak beans overnight to cut down on cooking time. Drain and place in a 4 quart bean pot. Mix seasonings and maple syrup together and stir into beans. Add enough water to cover. Peel onion and remove root and blossom ends. Push whole onion down into beans and place the salt pork next to it. Bake covered in a 250 degree oven for about 8 hours, checking on them every hour or so and see if you need to add water so they never dry out.

When finished if you want the sauce to be thicker, then you can always stir in some refried bean flakes and let sit to thicken.

 

Tourtières

1½ pound lean ground pork or

1 pound lean ground pork and ½ pound lean ground beef

1 onion, diced

1 clove garlic, minced

1/2 cup water

1 1/2 teaspoons salt

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground sage

1/4 teaspoon ground black pepper

1/8 teaspoon ground cloves

1 recipe pastry for a 9 inch double crust pie

 

Directions

Preheat oven to 425 degrees F (220 degrees C). In a saucepan, combine pork (or pork and beef) onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.

Spoon the meat mixture into the piecrust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminium foil.

Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

 

Chicken liver pâté

1 lb fresh chicken liver, cleaned

1 cup milk

½ cup cold unsalted butter, cut into pieces

1 cup chopped yellow onion

2 teaspoons minced garlic

2 tablespoons green peppercorns, drained

2 bay leaves

1 teaspoon fresh thyme leaves, chopped

½ teaspoon salt

½ teaspoon fresh ground black pepper

¼ cup cognac or ¼ cup brandy

chopped fresh parsley leaves, for garnish

In a bowl, soak the livers in the milk for 2 hours and drain well. In a large sauté pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender. Remove from the heat and let cool slightly. Discard the bay leaves.

In a food processor, purée the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.

Pack the pâté into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours. Garnish the tops with parsley and surround with croutons or French bread. Serve with sweet pickles, if desired.

 

Apple Cake

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large apples (if you can, choose 4 different kinds)

2 large eggs

3/4 cup sugar

3 tablespoons dark rum (optional)

1/2 teaspoon pure vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform or non-stick 9 inch pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.

Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks (pretty big chunks)

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s even-ish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for five minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the spring form pan, making sure there are no apples stuck to the side of the pan. Allow the cake to cool until it is just slightly warm or at room temperature.

 

La Bûche de Noël (Yule log)

This is a flourless recipe so it is light and has the added advantage of being gluten-free.

Cake

¼ cup plus 2 tablespoons sugar

6 large eggs (separated)

½ teaspoon vanilla extract

4 ounces semi-sweet chocolate, cut in pieces

¾ teaspoon cream of tartar

 

Chocolate whipped cream filling

1 cup whipping cream (35% butterfat)

½ teaspoon vanilla extract

3 tablespoons sugar

1½ tablespoons cocoa powder

 

Grease a 17 x 12 inch (43x30 cm) baking pan. Line the pan with parchment paper and then butter and flour the parchment paper.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature before using (about 30 minutes). Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool.

Place the egg yolks and 1/4 cup of sugar in a mixing bowl and beat until light and fluffy (about five minutes). Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.

In a clean mixing bowl, and with clean beaters, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture using a rubber spatula or whisk, a little at a time. Don't over mix. Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

For the chocolate whipped cream: in a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve.

Beat the mixture until stiff peaks form. Once the cake has cooled, spread with the cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll (the cake may crack). Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter.

Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the cake so it resembles a branch.

Cover and chill until serving time. Dust with icing sugar, the snow on the log, and eat.

 

The Good Life Editorial by Jeff Green

Normally every year we print 50 issues of the Frontenac News and then take two weeks off for Christmas and New Year’s. Every few years, because of the way the weeks line up, we put out a 51st paper before having our annual holiday. That’s what happened this year, and although you wouldn’t think it should matter that much if you add one week to 50, it makes a psychological difference.

When I trudged down to Glenburnie for the December Frontenac County Council meeting last Wednesday morning I was certainly feeling it. It was the day after issue number 50, and my body wanted to be on holiday, but I had no one to blame but myself for deciding to go 51 weeks in the first place.

Not much happened at the meeting until the end, when a rift on council was revealed through what was ultimately an entertaining election for warden; at least it was entertaining to the two of us in the press gallery.

Still, as I was driving over to St. Paul’s Anglican Church in Sydenham after the council meeting I was still feeling like I’d have rather stayed in bed. But when I got to the church and walked into the New Leaf Link Open House I started to feel better.

There was a lot of energy in the room; the volunteers and students all work pretty hard to build a better life for themselves, and they have built an infectious kind of camaraderie.

It even made me feel better about Frontenac County Council. For all the politicking, and all the machinations that go on among members of council, county staff, and yes, the press, everyone is really only trying to make things a little bit better - even if they think everyone else is doing it all wrong.

Ultimately, what we have the privilege to bring to our readers each week are stories about the efforts that people in our region are making, sometimes against heavy odds, to live a good life.

The Good Life is a concept that comes from the Aboriginal heritage that infuses this region. It means that we take the time to look around, to live fully within our physical surroundings, to suffer as little as possible and to help our neighbours suffer as little as possible as well.

The Good Life is not the wealthy life nor is it necessarily the happy life. Happiness is not something we can control, but the good life is an engaged life that faces up to suffering as well as joy.

In one way or another, just about every story we cover all year long in The Frontenac News is about things that people have done or are doing in trying to live a good life. From the stories about school activities to volunteer fund raising efforts, to a fight over how to spend tax money or about someone who is opening a new business, a community newspaper is really about the struggle to build a good life.

People don’t always succeed, and we don’t always succeed in telling their stories well, but the struggle is a worthy effort and that’s what keeps all of us going week after week.

At the same time, we all know that we have to make a living; we have to get by; we have to generate income.

But living as we do in a rural environment, we know that the goal is not so much to make a good living, it is to make a decent living and live a good life.

We don’t celebrate people for their wealth in these communities or in this newspaper. We sometimes celebrate what people do with their wealth, but wealth is not the be all and end all.

We’ll be back on January 12 with our first edition of 2012, and we will be joining the Facebook Generation and the Twitterverse in the New Year, leading up to the launch later in the year of a new web-based service to complement our print edition.

Happy Christmas.

 

More than 150 drawings were submitted for our annual Christmas Art contest. They were all great, and as always, the only downside to holding the contest is that we would like to choose every drawing as the winner. We loved them all and really appreciated the hard work and creativity that went into each one. Thanks so much to everyone who entered the contest and congratulations to the winners, who are:

Overall

Overall Winner, Matthew Kotze, Elphin Ages 4-5

Above left: 1st place, Ava Fox, Senior Kindergarten

Above right: 2nd place, Sophie Ranson, Senior Kindergarten

Below left: 3rd place, Mackenzie Drew, 5

Ages 6-7

Above: 1st place, Cassie Page, grade 2

Right: 2nd place, Lexa Shelter, grade 2

Below: 3rd place, Jenna Norman, grade 2

 

Ages 8-10

Above Left: 1st place, Kayla Newman, 10

Above: 2nd place, Madison, grade 5

Below left: 3rd place, Tia Hyndman, 10

 

 

 

Ages 11 & Over

Above Left: 1st place, Emalee Riddell, 12

Above right: 2nd place, Shay, 13

Left: 3rd place, Brianna Campbell, grade 6

 

 

 

by Steve Blight

About 20 years or so ago, my wife and I took part in our first Christmas bird count. We were assigned an area within the urban boundary of Ottawa, and when the big day dawned, clear and cold, we pulled on our warmest boots and headed out to find some birds.

This year, we thought we might try it again, but we wanted to do it closer to our cottage on Bobs Lake. The Westport Christmas Bird Count turned out to be the closest one, so we signed up with coordinator Wendy Briggs-Jude, who was happy to have a couple of extra pairs of eyes and ears on the job.

Christmas bird counts go back to 1900, when American ornithologist Frank Chapman asked birders across North America to head out on Christmas Day to count the birds in their home towns and submit the results as the first "Christmas Bird Census." The Christmas Bird Count, as it is now called, is conducted in over 2000 localities across Canada, the United States, Latin America, and the Caribbean. These bird observations have been gathered together into a huge database that reflects the distribution and numbers of winter birds over time.

These days Christmas Bird Counts are conducted on any one day between December 14 and January 5. They are carried out within a 24-km diameter circle that stays the same from year to year. They are usually group events organized at the local level, usually by a birding club, naturalists’ organization or simply an enthusiastic group of volunteers.

On the chosen day, teams have 24 hours to go out and identify and count every bird they see in their assigned sector of the circle. At the end of the day, the numbers from all the sectors are compiled, and this information is submitted to Bird Studies Canada, the sponsoring organization in Canada. This data has proven very useful, as it is used to help scientists to better understand important things like bird distribution and movements and population trends over time.

Our big day was Tuesday, December 20. Maps, guidebooks and binoculars in hand, we drove the highways and byways between Westport and Bolingbroke in search of birds. The weather was cold and clear, but with no trace of snow on the ground. The first bird we saw was a crow by the side of the road – perhaps not the rarest bird in the world, but symbolically important as the first tick on our tally sheet.

Next up came several Black-capped Chickadees flitting around a feeder near a house on Althorpe Road, followed by a couple of Blue Jays and several House Sparrows. In short order we added Downy, Hairy and Pileated Woodpeckers to our list, along with American Goldfinches. Up and down the roads we went, stopping at prospective groves of pines or near feeders to scan the trees and fields or to listen for new birds. All told we spent about 5½ hours on the road, drove about 100 km, and racked up a total just shy of 300 birds of 17 different species. Our highlights were the single Rough-legged Hawk perched in a tree beside Mountain Road and 20 Pine Siskins flying overhead on Porter Road. Top spot in terms of numbers went to the 102 chickadees that we counted, with second place going to the 60 Canada Geese we saw in the open water off the Lion’s Club Beach on Westport Sand Lake.

When our day was over, several teams gathered at the Briggs-Judes house to hand in our numbers, compare notes and enjoy a lovely meal of chili and fresh home-made bread. When Wendy added up all the numbers, the total for the Westport count was 51 species and almost 7000 individual birds, with top spot going to Common Mergansers, at almost 2000 birds.

As my wife and I drove home after the day was over we reflected on how fast the day had gone by and how much fun we had had. We made a firm decision that we would not be waiting another 20 years to do our next Christmas Bird Count.

We are thinking about reviving a Christmas Bird Count in the Sharbot Lake area in 2012. We’ve tentatively set aside Saturday, December 29, 2012 as the possible date for the count – details to come. Novice birders are welcome. Anyone interested in volunteering, please contact Steve Blight at This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Please feel free to report any observations to Lorraine Julien at This email address is being protected from spambots. You need JavaScript enabled to view it.  or Steve Blight at This email address is being protected from spambots. You need JavaScript enabled to view it.