So again this week has been busy with many chores and events, Will’s health, my return from a 48 hour trip to Halifax and then attending to finding the food formula for Will, that was an adventure. Several companies make this injectable formula and it is a big seller for patients. Abbott is one company and the other manufacturer is Nestlé. So the product is now sold in cartons instead of metal cans. Because of this conversion from one container to another a delay in Canada is happening and the product will be available again on 15 December. What do you do in the meantime, that is anyone’s guess. Luckily the Cancer centre was able to help us out and we can substitute for the time being to another similar product. We were caught short and the nutritionist mentioned also that with Winter storms on the Island the bridge which is the only link to the rest of Canada in Winter can close for a day or two due to very high winds. This means that you should always stock up on essentials in Winter, just in case.
The weather is still very mild, no snow in the forecast and I think that this year will be like last year, the snow will be very late probably in January. When prior to Climate Change just a few years ago, snow would arrive by early November or sometimes late October. This Winter we are having the Canada Winter Games so we will need snow and cold weather, not rain and mild weather which is likely now.
Today we made Tourtiere, which is a very old Canadian recipe from the 17th Century and extremely popular at this time of the year. Originally it was game meat from the hunt, usually from a bird called Tourte. Nowadays it is a mixture of beef, veal, pork. Everyone has a family recipe but it is a variation on a similar theme. Mine has no beer and no potato in it. If you go on YouTube look for Food Wishes with Chef John, he has an excellent recipe for Tourtiere.
I also want to make a shortbread with pistachio and orange peel. Again it is an old recipe and the New York Times has a recipe this weekend, however theirs has chocolate in it, mine does not. A good cookie does not need chocolate.
Recipe for Shortbread Orange Pistachio, Cranberry
Orange Cranberry Pistachio Shortbread Cookies have the perfect balance of butter, orange zest, cranberries, and pistachios.
They are tender and melt in your mouth with a lovely flavor. I love that the dough can be made a few days ahead of time so you can pull out and slice enough to enjoy each day, but they also store wonderfully in an airtight container.
First remove the zest from 1-2 large Oranges. I like using a vegetable peeler and then scraping any excess white pith off the zest with a sharp knife.
This allows a little bit larger pieces of Orange Zest than using a zester.
Chop Zest finely.
- 1 cup Butter
- 3/4 cup Powdered Sugar
- 2 tablespoons Orange Zest
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
Until well combined.
Add 3/4 cup Dried Cranberries and 3/4 cup Pistachios, and mix until well combined.
Stir in 2 cups All-Purpose Flour just until combined, being careful not to over mix.
Divide cranberry shortbread dough into 2. Shape into 2 logs 2″-2 1/4″ thick and wrap in plastic wrap. Refrigerate for 1 hour
Slice Orange Cranberry Pistachio Shortbread Cookies 1/4″ thick and place on parchment lined cookie sheet.
Bake cookies in a 350 degree oven for 16-18 minutes until edges are just lightly brown. Allow cookies to cool on baking sheet to ensure centers are well cooked and crispy.
We also made the tree today, however this year because of Will’s being unwell we have downsized the whole Xmas affair, so we went from an 8 foot tree to a 3 foot tree. The tree is also decorated with ornaments we have been collecting for 44 years and we are using cloisonné balls because of their small size instead of the usual sterling silver balls.
For Christmas dinner instead of turkey or goose, I will have Cornish hens and dessert will be the traditional plum pudding flaming. A friend of Will’s sent him one from Vancouver. Again usually he would make his own but he does not have the energy this year.