Warm hugs to greet you
Fun times to meet you
Joy in whatever you do
God’s love to guide you
Good friends beside you
And
Happiness all the year through!
Drinking from the Grolla Cup has been a tradition in our family when we can all be together for a holiday or a special occasion. Hope you will try to experience it with your family and friends.
GUMBA BOYS GROLLA
3 Oz Brandy 2 Oz Bourbon 1 Oz Grand Marnier | 1 Oz Sambuca 12 Cups Espresso 2 Tbs Sugar
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Make the Espresso and keep it hot. Add all the liquor together in a small pot and bring it slowly to a boil. Put the hot coffee in the Grolla, add the sugar and then add the hot liquors. Pass the Grolla around, taking sips, as you wish each other good luck in the form of Cent Anni, Salute, Merry Christmas, etc. The Grolla should be seasoned with hot coffee before its initial use or if it has not been used for a long time. Fill the Grolla with hot coffee and let it set overnight. Drain coffee and rinse with hot water before filling with the Grolla mixture. Never use soap. Rinse after each use with hot water and store with the lid on. Sipping from the Grolla is a symbol of friendship.
Note: A Grolla is a multi-spouted ornately carved, wooden bowl with a small lid. They are always round and usually shallow with an interior capacity for holding liquid proportioned to the number of spouts.
Wishing you and those you hold dear a very Blessed Christmas,
Anita and Family
A GOLDEN CHRISTMAS CAKE
This is not your typical fruit cake.
1 CUP BUTTER – softened | 1 CUP PECANS – chopped |
1 CUP SUGAR | 1 CUP PITTED DATES – chopped |
4 EGGS – room temp | 1 CUP PISTACHIOS – shelled |
3 2/3 CUPS SIFTED FLOUR 1 TSP BAKING POWDER PINCH OF SALT | ½ CUP CRYSTALLIZED PINEAPPLE – chopped 3 TBS ORANGE PEEL – zested |
1 ½ CUPS BUTTERMILK 1 TSP BAKING SODA | 3 TSPS VANILLA EXTRACT ½ CUP ORANGE JUICE |
PREHEAT OVEN TO 325º
BUTTER OR GREASE A 10-INCH TUBE PAN
In a large bowl cream butter and sugar until light and frothy. Beat in eggs, one at a time, and beating well after each addition to incorporate all.
Mix flour, baking powder, and salt in a small bowl. Mix buttermilk and baking soda in another small bowl. Stir flour and buttermilk alternately into the butter mixture making sure all is well incorporated after each addition. Stir in all remaining ingredients and pour into a well-greased 10-inch tube pan.
Bake in preheated oven for about 1 hour and 45 minutes or until tester inserted in the center comes out clean. Allow to cool in pan on a wire rack to glaze.
ORANGE GLAZE
¾ CUP POWDERED SUGAR – sifted | 1 ½ TBS ORANGE JUICE -or as needed |
3 TBS ORANGE FLAVORED LIQUEUR |
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Mix powdered sugar that has been sifted to remove lumps, together with orange liqueur and orange juice in a small pot and heat to boiling. Pierce top of cooling cake with a fork or skewer and spoon orange mixture, several times, over the cake which is set on a wire rack over a sheet of wax paper or foil to collect drips. Let stand in pan for about 2 hours and then carefully unmold onto your serving plate.
LOBSTER OR CRAB QUICHE
An elegant quiche satisfyingly filled with chunks of lobster or crab.
A great recipe and so well suited for a great brunch or midday meal.
1 TB BUTTER – unsalted | 1 CELERY RIB – chopped |
1 SHALLOT – minced | 1 GARLIC CLOVE – minced |
½ TSP CURRY POWDER ¼ FRESH PARSLEY – minced | 2 CUPS HEAVY CREAM 4 EGGS – large |
2 TBS DRY SHERRY | PINCH OF SALT – to taste |
¼ TSP NUTMEG 1 9-INCH DEEP-DISH PASTRY SHELL- baked and cooled slightly | WHITE PEPPER – to taste 12 OZ LOBSTER OR CRAB MEAT – cooked chopped* |
PREHEAT OVEN TO 350º
Melt butter in a medium skillet over medium heat. Add celery and shallot and cook until softened – about 5 minutes. Stir in garlic and curry powder and continue cooking until fragrant – about 30 seconds. Transfer celery mixture to medium bowl and stir in lobster or crab and parsley. Cover and refrigerate until needed and this allows flavors to meld.
Spread mixture evenly into warm pie shell. Whisk cream, eggs, sherry, salt, nutmeg, pepper together, then add to a cup suitable for easy pouring.
Set pie shell on rimmed baking sheet and place near oven or in oven on a movable shelf. Carefully pour custard mixture into shell and bake until is lightly browned and a thin knife inserted an inch from the edge comes out clean – 40-50 minutes.
Let quiche cool for at least an hour or up to 3 hours. Best served slightly warm or at room temperature.
NOTE: I have made this recipe, successfully with imitation crab meat. Though not quite as flavorful as fresh, it certainly comes in handy for a last-minute need.
BUON MANGIATA!
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