1/4 LB butter [1 stick]

3/4 Cup sugar

1 tsp vanilla extract

1 beaten egg

1/2 Cup milk

2.5 Cups flour

1 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/2 Cup currants

Blend butter and sugar together, add vanilla. Beat egg and milk together and add to butter-sugar mixture.

Mix together flour, spices, salt, baking soda and powder. Add to butter-sugar mixture. This will form a heavy batter. Add currants. Refrigerate for 1 hour.

Roll out dough 1/4 – 1/2 inch thick on a floured surface. Cut to make round cookies.

On griddle or large saute pan with small amount of olive oil grill cookies over medium/high heat for about 2-3 minutes on each side… adjust your heat so not to burn.

Its just like grilling pancakes!

There are many good ‘cheap’ wines in the Market these days and not just from Napa Valley or across the Big Pond. Washington State, South America, NZ and Aussie wines are all appealing to these tough economic times with whites, reds, rose and sparkling varieties … and at a good price.

Here’s a great idea from “this guy I know” to educate yourself and your friends. Have a wine tasting happy hour. Invite a group of 6-8 friends, preselect the wine to compare… you could try a domestic or imported Riesling; I hear the Pacific Rim has some really great Riesling blends [domestic and imported grapes]. Everyone bring a different bottle or vineyard say for $10. But make sure there aren’t any doubles; as the host you can track this by asking your guests.

It doesn’t have to be fancy at all. Set up some bottled water, small clear plastic cups, Block of cheese, maybe some crackers. Open each bottle and pour 2 ozs per guest for each wine… do two runs, only taking 1 oz each time. After you try all the wines, talk about them, the taste, mouthfeel, aroma… take notes or not. But in the end you only spent 10 bucks trying 8 different wines. Then pick a new host and different wine for the next time.  Hopefully you will come away with new wines and good times with good friends.

Then head out to dinner… because the people who work in restaurants also need to make some cash during this economic ‘down turn’.

To stimulate a little dialogue… tell me about your favorite wine for $10 or even $15.

Lets get educated about wine!

6 garden cucumbers, cut into spears

1/4 Cup Kosher Salt

6 crushed garlic cloves

2 Quarts of water

Heat water just to boil.

Add kosher salt and garlic cloves.

Stir water until salt dissolves.

Remove from heat and add cucumber spears.

Transfer to a sealed container and place in the frig for 24 hours.

1/2 Ripe mango, finely diced
1/2 Ripe peach, finely diced
2 Small plum tomatoes, finely diced
1/2 Cup minced purple onion
1 Jalapeno chile, finely diced
1 Tbsp olive oil
1 Tbsp lime juice
2 Tbsp fresh cilantro leaves, finely chopped
2 tsp honey
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
Combine above ingredients to make a relish cutney mixture.
Slice French bread into 12 rounds about 1/2 inch thick and slightly toast on both sides.
Cream cream cheese over rounds and top with chutney.

1/2 Cup butter, softened

6 Tbsp granulated sugar

1 tsp vanilla

1-1/4 Cups all-purpose flour

2 beaten eggs

1 tsp nutmeg

Slivered almonds

Preheat oven to 350F. Blend together butter, 4 Tbsp sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.

Shape dough into 9inch roll. Brush with egg and roll in mixture of remaining sugar and nutmeg. Wrap airtight and chill for several hours.

Cut into 1/4inch slices placing 1inch apart on lightly greased cookie sheet. Split 2nd beaten egg in half adding red food color to one and green food color to the second. Brush top of cookies with red egg mixture and dip slivered almonds in green egg mixture placing two on top of cookies in the shape of holly.

Bake for 12- 14 minutes.

1 Cup unsalted butter

2/3 Cup granulated sugar

2 Tbsp grated orange peel

2 tsp vanilla extract

2 Cups all-purpose flour

1/4 tsp salt

1/2 Cup chopped pecans

Preheat oven to 325F. Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough. Add chopped pecans.

Scoop up dough and place in a one gallon ziplock bag. Flatten dough into a uniform square and refrigerate for at least one hour.

Cut ziplock bag and place dough square on lightly greesed cookie sheet. Cook for 28 minutes. Cool for 10 minutes and cut into squares. Place on wire rack.

Bon Appetit!

3 medium tomatoes [local is best],
1 medium vildalia onion [preferred]
1 small jalapeno pepper
1 large green pepper
8 oz can of black beans, rinsed
8 oz can of mixed yellow and shoepeg corn, rinsed
Two limes
1 tsp minced garlic
1/2 tsp Jamaican jerk spice
3 Tbsp fresh cilantro
1 tsp sugar
sea salt and black pepper to taste

Dice by hand all fresh vegetables to bite size where a good mix will fit on a chip.

Add rinsed beans and corn. Mix in chopped cilantro and minced garlic. Sprinkle in sugar.

Cut limes in 1/2 after rolling with your hand and then squeeze into your salsa. Add sea salt and back pepper to taste.

Toss, toss, toss… then taste, taste, taste.

There is a splendid burst of flavor when balancing heat with sweetness so don’t be afraid to try these other additions like mangos, melons, pineapple and even diced English cukes.