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The Victoria GAZETTE |
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Bacon Wrapped Duck♫ from Tom Stumpf, bass A number of teal (wee little ducks, early in the season) Hormel Black Label Bacon Directions: Shoot some teal. Cut the breast meat from the bird. Wrap the meat in a half piece of bacon. Grill on fairly low heat till the bacon is medium cooked. Eat.
Writes Tom, "My favorite appetizer is hard to share because it's a bit seasonal, as you can see. If I shoot enough of the birds, it becomes dinner. My second favorite appetizer, as you know, is a bowl of pistachios. Just go to a store, buy 'em, go into your cupboards, find a bowl, pour 'em in. "I've been in the bass section of the choir for 20 years now, with very limited excursions into the tenor realm, when they are short of voices. They are obviously not very picky about who they let join them, not like we finicky basses. "Jamie also lets me direct the choir every now and then when he is out of town. It's a hoot. The choir is so talented, we really could do a Mass without a director."
Swiss Cheese Fondue♫ from Denise Simoneau, soprano 3/4 lb. Gruyere cheese, grated 1/2 lb. Emmental cheese, grated 12 oz. dry white wine 2 1/2 Tblsp. cornstarch 1/2 tsp. freshly ground pepper 1 clove garlic Accompaniments: 1 or more baguettes, cut into 1-inch cubes; 2 cooked chicken breasts, cut into 3/4-inch cubes. Smash the garlic clove and thoroughly rub the inside of the fondue pot with it, then discard. On the stovetop, put most of the wine and all of the cheese into a regular saucepan and heat slowly to dissolve the cheese, stirring frequently. It will be gloppy and stringy. Mix together remaining wine, cornstarch, and pepper; add to pan and continue heating and stirring frequently, until it smooths out and is good and hot. Follow directions to prepare your fondue pot, and pour fondue into it and keep it hot. Enjoy with bread and chicken cubes. Emmental can be hard to find. Try a specialty cheese shop like Surdyk's in Minneapolis or Byerly's in Chanhassen, or substitute more Gruyere. I recommend Pinot Noir or green tea to accompany the fondue.
Writes Denise, "When I was a child and young adult, Christmas was always a joyful time celebrated with many family members. When we moved to Minnesota 22 years ago, my husband Dave and I and our two daughters, Jeanette and Nicole, didn't know a soul. Ever people to make lemonade out of lemons, we decided to establish fresh new traditions. "On Christmas Eve we turn off all the electric lights in the house except for the Christmas tree, and light every candle we own. In the soft warm glow of candlelight, we enjoy a meal made strictly of appetizers. The centerpiece is always the cheese fondue recipe. "I've been a member of the St. Victoria Adult Choir for about 11 years, in the soprano section. I'm the curly one. At 9 p.m. on Christmas Eve, I have to leave home in order to enjoy singing with the choir for the 10 p.m. Mass. I'm grateful to Father Bob for not making 'Midnight Mass' any earlier, as some parishes are doing. "I love so much of our Christmas music, but I think my favorite song is not one we do in the choir. It's 'The Light of the Stable.' But there are so many wonderful songs that second place would be shared by dozens."
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December 2013 |
