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Tuesday, December 21, 2010

Comment Love

Tuesday, December 21, 2010
While I am going to post my normal after Yule post tomorrow I wanted to share some of the comments over the past week, here on PaganDad. 

Scattered Owl on Children and Ritual Tools;

i have a 3 year old and she wanted an alter just like mine, so i wen and got her a small shelf that we have hanging on our wall, on that alter I put similar thing as to what was on mine she has a small glass challis, a set of her own runes(we are waiting until shes a little older to start teaching her how to use them) a crystal, and something to represent each element, along with anything that is to be taken home and put on your alter after our circle rituals, in pace of an athame we use oils and or wands, for the yule celebration one of the things i will be doing with my daughter is making a willow wand, we do a lot a fairy magick with her so willow which is loved by fairies because of the great amount of magical properties is the perfect wood to use! 


Ok, so this isn't really a dessert, but more of a side dish. My stepmother makes this around Fall/Winter, and being that it's a pineapple dish and we are celebrating the rebirth of the Sun, I find it rather fitting. Thought I'd share:
Pineapple Casserole (tho I consider it more of a bread pudding type)
1/4 lb. margarine
1 cup sugar
4 eggs
5 slices of bread - break into pieces)
20 oz. ( 2 1/2 cups) crushed pineapple

directions:
drain pineapple. Cream margarine and sugar. Add eggs one at a time. Blend in the well-drained pineapple and the broken up bread pieces. Bake in un-greased, uncovered 1 1/2 qt. casserole dish at 350 for one hour.

Hope you all enjoy this one! 


Campbell's Kitchen just emailed me this recipe for holiday ham. I may try it next year as we are doing turkey this year.

Cherry & Port Glazed Ham
from Campbell's Kitchen

Prep Time: 20 min.
Bake Time: 1 hr. 30 min.

1 tablespoon cornstarch
3 1/2 cups Swanson® Chicken Stock
2 tablespoons butter
1/3 cup chopped shallots
1/8 teaspoon ground allspice
1 cup port or other sweet red wine
1 package (5 ounces) dried cherries (about 1 cup)
1/3 cup packed brown sugar
1 turkey size oven bag
1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)

1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.

2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.

3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.

4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.

5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.

6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.

Make-Ahead: The cherry glaze can made in advance. Prepare as directed above and let cool to room temperature. Cover and refrigerate for up to 2 days. Reheat the glaze in a 3-quart saucepan over medium heat until heated through, stirring occasionally. Serve with the ham as directed above.
Makes: 24 servings.

Kitchen Clip
For the best flavor, look for dried tart cherries - sweet ones won't balance the richness of the ham quite as well. Dried cranberries can be substituted for the cherries if desired. 


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