Heat wave in December. Well, hardly but anything above the temperatures of last weekend makes one almost think that is so. I don’t remember (memory for somethings is quite short) when we have had such low temperatures. In fact I decided early on if the thermometer registered 20 below I wouldn’t even attempt to go to church on Sunday. Thank goodness for radio and TV as I listened to other services. Edgerton First Reformed had their children’s program in spite of the cold and although I didn’t know the names of the speakers I recognized the family names. Jon has a very distinctive cough and towards the end of the service I’m quite certain it was him coughing briefly. Liana has been taking piano lessons and had a solo to do as well as did several other piano students. Brinna was a part of the skit. All in all it was a typical children’s program, Jon said.
Little by little the gifts are getting sorted and wrapped. Leah’s haven’t made definite plans but could be here as early as Wednesday or Thursday. James’ family comes on Sunday or Monday pending weather conditions and Ruth, Terry and Sarah, I think, on Sunday. By Wednesday next week they will all be gone again. Regardless of how much time they have, hopefully all my children will be home on the 26th and most of the grandchildren. Good thing we added on to our house when we moved to town and the rule is don’t expect to have the same chair to sit in again if you get up for any reason. If nothing else the floor is always acceptable for seating.
Last year Mary and Tom gave me a decorative piece that says “there is no place like home for the holidays”. How true that is. Hopefully you and yours are able to spend this special time of the year together. I’m certain Mary and Joseph would have much rather have stayed home than to go to Bethlehem especially with a baby due shortly. What a trip they must have had, however they were obedient and it was all to be for us. Have a blessed Christmas together with family and friends.
Pork Roast with Dried Cranberries and Apricots
1 pork loin roast (3 1/2 pounds)
1 1/2 cup cranberry apple juice, divided
3/4 cup apple cider
1 1/2 teaspoon ginger
1 teaspoon cardamom
2 tablespoons apricot preserves
1/4 cup water
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup dried cranberries
1/2 cup chopped dried apricots
2 tablespoons golden raisins
Place pork roast in resealable plastic bag. Combine l cup cranberry apple juice and cider, ginger and cardamom together. Pour over roast, turning to coat. Seal bag. Marinate in refrigerator 4 hours or overnight, turning several times.
Preheat oven to 350º. Remove roast from marinade; reserve marinade. Place roast in roasting pan. Pour marinade over roast. Bake, loosely covered with foil, l hour. Remove foil and continue baking 30 minutes or until internal temperature reaches 165º. Transfer roast to cutting board; cover with foil. Measure juices from pan. Add enough remaining cranberry apple juice to equal 1-1/2 cups. Combine juices and apricot preserves in small saucepan. Stir water into cornstarch in cup until smooth; stir into juice mixture. Bring to a boil over medium heat. Cook until thickened, stirring frequently. Add dried cranberries, apricots and raisins. Cook 2 minutes; remove from heat. Cut roast into thin slices. Drizzle some sauce over roast; serve with remaining sauce. Garnish if desired. Makes 10 servings.
Orange-Glazed Carrots
1 pound fresh or thawed frozen baby carrots
1/3 cup orange marmalade
2 tablespoons butter
2 teaspoons Dijon mustard
1/2 teaspoon grated fresh ginger
Heat 1 inch lightly salted water in 2-quart kettle over high heat to a boil; add carrots. Return to a boil. Reduce heat to low. Cover and simmer 10-12 minutes until crisp-tender. Drain well; stir in marmalade, butter, mustard and ginger. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally. Makes 6 servings.
Triple-Chocolate Turtle Fudge
4 1/2 cups sugar
1/2 cup butter chopped
1 can (12 oz.) evaporated milk
4 1/2 cup miniature marshmallows
2 cups chocolate chips
2 oz. unsweetened chocolate, chopped
2 oz. sweet baking chocolate
3 teaspoons vanilla
1 cup chopped pecans
25 caramels, unwrapped
2 tablespoons water
Line jelly roll pan with foil, extending foil over sides of pan; grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook over medium heat until sugar is dissolved, stirring frequently. Bring to a full boil, stirring constantly. Without stirring, boil 5 to 6 minutes until candy thermometer reads 234º. Remove saucepan from heat.
Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate; stir until all chocolate is melted. Stir in vanilla and 1/2 cup of the pecans. Quickly spread mixture ungreased foil-lined pan.
In medium saucepan, cook caramels and water over low heat until melted, stirring frequently. Drizzle melted caramels evenly over fudge. Sprinkle remaining pecans over caramel. Cool 2 hours. Cut into l inch squares. Makes 150 candies.
