Creemore Dish: Pre-Christmas Cheer!
As is always the case with the community, pre-Christmas festivities manage to continue in spite of snow, freezing rain and road closures. We have been tucked up safe and warm at the B&B. Christmas decorating is now done and I can turn my attention to Christmas baking.
Christmas baking can be an interesting mix of beautiful store bought local treats, made even better when supplemented by homemade cakes, pies and puddings. Everyone can join in the fun of decorating shortbread cookies, gingerbread men and houses in kitchens filled with the smells of cinnamon, allspice and cloves.
My usual holiday baking includes mince tarts and traditional plum pudding. The pudding is my Mum’s recipe and you can find it amongst the delicious recipes included in this edition of The Echo. I also make lots of gingerbread cookies for Campbell HouseHospice, along with numerous other volunteers, who pitch in to fill up cookie boxes. These boxes provide a little bit of Christmas cheer to those in the community who have lost a loved one in the past year or are dealing with serious or terminal illness.
When I’m in my Christmas baking frenzy, and the kitchen is covered with flour from one end to the other (did I tell you I was a messy baker?), it is difficult to stop and create the type of comfort food meals for dinner that we all know and love at this time of the year. Take-out can be a great alternative, but bad weather can make this impossible.
Since we know that once Christmas and New Year arrives, there will be many hearty meals and copious numbers of snacks, a lighter touch may be needed prior to Christmas. That is why my recipe this week is for a dinner salad – not just any salad, but a festive looking and healthy Christmas Dinner salad. You can use store bought turkey or chicken strips or use the leftovers from a rotisserie chicken. It is a great balance of protein, fruits and vegetables that looks very pretty on a plate.
Not everyone is blessed to have access to a consistent and healthy diet and times can be hard around the holidays. At this time of year, I am adding my voice to others in asking everyone who can, to donate to the local food bank and/or the Creemore Christmas dinner.
In the meantime, here’s wishing all of you a happy and safe Christmas season! As I always say, eat well, live well!
Elaine Collier, with her husband Steve, are the hosts at Avalon Clearview Studio B&B, where Elaine puts her culinary skills to good use.
Christmas Dinner Salad recipe
8 ounces shredded turkey or chicken
1 9-ounce package multi-coloured refrigerated tortellini
1⁄2 cup dried cranberries
2 clementines, peeled and separated
2 green onions, finely chopped
4 cups greens (I use arugula but any of your favourites will do)
Grated or shaved Parmesan cheese
1/3 cup Extra Virgin olive oil
4 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp white sugar
1⁄4 tsp salt
1 tsp ground black pepper
2 small garlic cloves, finely chopped Make dressing first. Combine olive oil, lemon juice, lemon zest, sugar, salt, black pepper and garlic and whisk until well incorporated. In a medium size pot with salted water, boil the tortellini according to package directions. Drain and set aside.
In a large salad bowl, place greens, shredded turkey and cooked tortellini. Pour in dressing and toss gently. Add cranberries, clementines and green onions; toss again until dressing is well mixed in. Top with Parmesan cheese.
Makes four medium size portions.
