Fruitcake Cookies

December 27: National Fruitcake Day

Highlander fancies fruitcake but Islander is more of a fan of fruitcake cookies.  The bite-sized version, which contains similar ingredients as in a regular fruitcake, is chunky and chewy instead of crispy and crunchy. These fruitcake cookies are colorful like the Christmas lights twinkling on our tree.  For those who love and not loathe fruitcake, try these tiny treats as an alternative on National Fruitcake Day.

Recipe

(Adapted from Southern Living Incredible Cookies)

Ingredients

• 2 cups chopped pecans
• 1 pound fruitcake mixed peel
• ½ pound golden raisins
• 2 ¾ cups flour, divided
• 1 teaspoon baking soda
• ¾ teaspoon ground cardamom
• ½ cup (1 stick) butter, softened
• 1 cup brown sugar
• 4 eggs

Directions

In a large bowl, coat the pecans, fruitcake mixed peel and raisins with ¼ cup flour. Set aside. In a separate bowl, mix 2 ½ cups of flour with the baking soda and ground cardamom. In another bowl, cream the butter with brown sugar. Beat in the eggs. Gradually add the flour mixture. Stir in the nuts and fruit mixture until the cookie dough is well incorporated.

Use a small cookie scoop to drop the dough on a lightly greased baking sheet, leaving space about two inches apart for each cookie. Bake in a preheated oven at 350 degrees F for 12-15 minutes or until lightly browned. Remove from the oven, transfer to wire racks and cool completely. Dust with powdered sugar (optional). Yield: About 6 dozen cookies.

Notes

• Islander would like to toss out any fruitcakes from the fridge come January 3 (National Fruitcake Toss Day) but Highlander is still eating them all by himself! At least we both eat the fruitcake cookies.
• Search our blog for other fruitcake recipes.

Pumpkin Pie

December 25: National Pumpkin Pie Day

Although pumpkin pie is a prominent dessert on Thanksgiving, it also is appropriate on Christmas, especially when a tasty traditional turkey is served instead of ham or roast beef. In fact, pumpkie pie is mentioned in at least three Christmas songs, “There’s No Place Like Home for the Holidays,” “Sleigh Ride” and “Rockin’ Around the Christmas Tree.”

We prefer to prepare our pumpkin pie from semi-scratch (the pumpkin puree is canned and the deep-dish crust is frozen) a day or two before the big feast day to minimize any last-minute mania in the kitchen. We wish you a Merry Christmas and a Happy National Pumpkin Pie Day!

Recipe

(Adapted from Libby’s)

Ingredients

• 1 can (15 ounces) canned pure pumpkin (we used Libby’s brand)
• ¾ cup sugar, granulated white
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 2 eggs
• 1 can (12 ounces) evaporated milk
• 1 unbaked 9-inch deep-dish pie crust

Directions

In a medium bowl, mix together the sugar, cinnamon, ginger, cloves and salt. Set aside. In a large bowl, beat the eggs with the canned pumpkin. Gradually add the sugar and spice mixture and blend everything well.

Add the evaporated milk and mix well.  Pour into the pie crust. Put the pie on a baking sheet and line the edge with foil or pie crust shields to prevent overbrowning. Bake in a preheated oven at 425 degrees F for 15 minutes. Then reduce the heat to 350 degrees F and bake for another 40-50 minutes (use a toothpick in the center to test for doneness). Remove from the oven and cool completely on a wire rack. Refrigerate to set. Slice and serve with a dollop of whipped cream (optional).

Notes

• For a no-bake pumpkin pie recipe, try Tarte à la Citrouille Sainte-Marthe (Pumpkin Pie St. Martha), which we posted on our blog on July 29, the Feast Day of St. Martha.
• Search our blog for other recipes containing pumpkins.

Firecracker Shrimp

December 20: National Fried Shrimp Day

With just a few days away from the new year (and only a couple of months until the Asian lunar new year), we are already in the mood to celebrate! The timing of National Fried Shrimp Day is another reason to cook festive Firecracker Shrimp. This auspicious appetizer makes a great yang alternative and brings balance to a holiday spread filled with a yin of Christmas cookies and confections.

Noisemakers and fireworks on New Year’s Eve are believed to scare away any evil spirits and bring good luck. Firecracker Shrimp is the perfect combination of crunchy (noisemaker) and spicy (firework) finger food to serve while celebrating on New Year’s Eve and National Fried Shrimp Day!

Recipe

(Adapted from New Asian Cuisine)

Ingredients

• spring roll wrappers
• ¼ cup water
• 1 tablespoon cornstarch
• shrimp (uncooked)
• salt and pepper to taste
• ¼ cup sweet chili sauce

Directions

Defrost the spring roll wrappers, cut the stack diagonally with a sharp knife, separate the sheets, place in a container and cover with a damp cloth until ready to use. Meanwhile, mix the water and cornstarch together and set aside to use for sealing the wrapped shrimp.

Shell and devein the shrimp (optional: leave the tail on). Straighten out the shrimp by slitting the inside curve in a few places but not cutting all the way through. Lay out the shrimp to dry on paper towels. Marinate in the sweet chili sauce for 10 minutes at room temperature.

Season the shrimp with salt and pepper. Wrap each shrimp by placing it on the left side of a spring roll wrapper with the triangular point facing up. Fold the wrapper inward then bring the triangular point down. Roll tightly to the right as shown in the photos below. Seal with the cornstarch mixture.

Place the wrapped shrimp on a baking sheet lined with wax paper. Freeze until firm. Transfer to a plastic freezer bag until ready to cook. Deep fry until golden brown and crispy. Drain on paper towels. Serve with sweet chili sauce as a dip.

Notes

• Although shrimp is sometimes considered a yin food, the deep-fried cooking method gives it a yang quality.  For a brief introduction and list of the chi nature of foods and their roots in Chinese and Asian holistic medicine, click here and here.
• Search our blog for posts on other shrimp recipes.