SEASON'S GREETINGS

All across the virgin snow
And through the naked trees
On a cold winter's night
His song is on the breeze
Where the moonlight paints the frost
Upon the robin's song
He's come a-calling for us all
Now the summer's gone!

Hark! Hear the children sing
Glory to the Holly King!
- Hail The Holly King by Inkubus Sukkubus

~~~~~~~~~~~

Wishing you and yours a Merry Holiday Season and a joyful celebration!

May 2015 bring you happiness, joy, peace, harmony, inspiration, successs and health.

Thank you for your support and interest in my humble work!

Cheers,

Rosa xxx

P.S. As I am in desperate need of recharging my batteries, living life less virtually and getting my creative mojo back, I henceforth announce that Rosa's Yummy Yums is going on a hiatus (until further notice)... But don't worry, I will not let my blog lie fallow forever and you'll still be able to find me online via Facebook, Twitter, Google+, Tumblr, etc...).

FAREWELL 2013, HELLO 2014!

For last year's words belong to last year's language
And next year's words await another voice.
- T.S. Eliot, Four Quartets

May peace, health, love, harmony and happiness follow you through 2014.
Thank you for your interest in my blog and for your support.
Hoping to see you around next year!
Rosa xxx

HELLO 2013!

YULETIDE IS APPROACHING... HOLY COW, WHAT SHALL WE SERVE OUR GUESTS! - GOT NO CLUE? CHECK OUT MY EXTENSIVE LIST!

A crust eaten in peace is better than a banquet partaken in anxiety.
- Aesop

Soon it'll be the 25th of December and the 1st of January, and I'm pretty sure most of you have already been meticulously planning their Christmas as well as New Year meals weeks if not months in advance. Whilst a majority of people are as organized as a five star soldier on a critical mission and ready to throw a memorable party, a small minority of "flunkees" like me are still scratching their heads and trying to figure out what they could possibly serve their guests on D Day (in my case, there will be no visitors coming over for lunch or supper, so that simplifies things considerably, but I still want to prepare a scrumptious dinner for my birthday and the year's end). 

Unpreparedness always generates a lot of anxiety, thus we generally start freaking out at the prospect of hosting the celebrations and the immense pressure that comes together with that makes us run around spaztically like headless chickens on psychedelic drugs. Not a pretty sight if you ask me!

So, whether you are a big fan of those festivities or a rebel soul like me (either an anti-consumerist, a nonreligious individual or a heathen) with a soft spot for bouncy bashes, I have no doubt that you don't want to let your chaotic lack of method, explosive anxiety and procrastinative attitude get in the way and spoil the fete.

We all want  to have a bedazzling and richly decorated table graced with lots of mouthwatering dishes and spend some valuable moments with those who hold a special place in our hearts, hence there is no way we want our family reunion or social gathering to get ruined by our disastrous and incompetent planning. This is why, in order to avoid panic attacks, unnecessary drama, last-minute breakdowns and seeing your risk of having a heart failure rise, I thought that I'd share with you my holiday recipe roundup which I have minutiously compiled here for your comfort.

Hopefully it'll come in handy, take some weight off your shoulders and help you reduce your stress level. Who knows? You might very well find something interesting and save some precious time by creating a menu which you have put together thanks this post. Take it easy and don't wrack your brains, it's not worth endagering your health for a few hours of short-lived joy - nobody will express their gratitude if you end up in the emergency departement.

_________________

The lucky winner of "An Edible Mosaic" coobook (see giveaway) is Kulsum at "Journey Kitchen". Congratulations!!!

Apperitive Food & Starters:

Brazilian Toasts (see recipe)
Caribbean Banana Soup (see recipe)

Chedar, Bacon & Egg Scone Sandwiches (see recipe)
Chopped Liver (see recipe)
Curried Parsnip And Apple Soup (see recipe)
Falafels (see recipe)
Foie Gras Terrine (see recipe)
Flammeküche Pizza (see recipe)
Fried Ricotta (see recipe)
Gravlax - Salt Cured Salmon (see recipe)
Ham And Parmesan Cake (see recipe)
Italian Wine Biscuits (see recipe)
Kipper Rillettes (see recipe)
Lavash Crackers (see recipe)
Lemon Parmesan Dip (see recipe)

Lobster Salad (see recipe)
Oat Cakes (see recipe)
Ostrich Steak Tartar (see recipe)
Parmesan And Gorgonzola Cheesecake (see recipe)
Parmesan And Italian Herbs Shortbread Cookies (see recipe)
Potato Chips/Crisps (see recipe)
Ricotta With Za'Atar (see recipe)
Smoked Haddock And Gruyère Tartlets (see recipe)
Smoked Salmon And Cream Cheese Bagels (see recipe)
Smoky Chili Crackers (see recipe)
Spicy Roasted Chickpeas (see recipe)
Spinach And Feta Strudel (see recipe)
Spicy Syrian-Style Lentil Soup (see recipe)
Sweet And Savory Italian Meatballs (see recipe)
Tahitian Poisson Cru Made With Salmon (see recipe)
Tiny Curry Scones (see recipe)
Vietnamese Chicken And Grapefruit Salad (see recipe)


Main Courses:
Blueberry Pork Chops (see recipe)
Brazilian Xinxim De Galinha (see recipe)
Chicken And Mushrooms In Saint Marcellin Sauce (see recipe)
Chicken In Vanilla Sauce (see recipe)
Chinese Lemon Chicken (see recipe)
Greek Pork Stew With Quinces (see recipe)

Lasagne (see recipe)
Lemony Beef And Potato Tajine (see recipe)
Lump Egg Pasta With Saffron Sauce (see recipe)
Meatballs Brazilian Style (see recipe)
Pulled Pork (see recipe)
Raclette (see recipe)
Stuffed Quinces (see recipe)
Swiss Fondue (see recipe)

Side Dishes & Accompaniments:
Almond And Curry Bread (see recipe)

Barberry Pilaf (see recipe)

Greek Lemon Roasted Potatoes (see recipe)
Homemade Orecchiette Pasta (see recipe)
Hot Italian-Style Tagliatelle (see recipe)
Jerusalem Artichoke Gratins (see recipe)
Maluns (see recipe)
Maple Glazed Brussel Sprouts And Potatoes (see recipe)
Homemade Orechiette (see recipe)
Parsnip Puree (see recipe)
Potato Kugel (see recipe)
Potatoes Baked With Parmiggiano (see recipe)
Pumpkin Latkes (see recipe)
Sauerkraut, Potato And Cheddar Pasties (see recipe)
Spätzlis (see recipe)

Tahini, Pomegranate & Coriander Salad (see recipe)

Toad In The Hole (see recipe)
Warm Beetroot With Sour Cream (see recipe)

 Festive Desserts, Cakes, Breads & Cookies:
Almond Cake From Reims (see recipe)
Alsatian New Year Chocolate Chip Brioche (see recipe)
Amaretti, Apricot Jam & Coconut Bars (see recipe)
Apple Challah (see recipe)
Apple Latkes (see recipe)
Apple Tart With Hazelnut Frangipani (see recipe)
Artisanal Oreos (see recipe)
Bakewell Tart (see recipe)
Banana Bread Pudding (see recipe)
Banana Walnut Bread (see recipe)
Basboussa - Egyptian Syrup Cake (see recipe)
Basler Brunsli Cookies (see recipe)
Birnenbrot (see recipe)
Bostoni Cream Pie (see recipe)
Brazilian Coffee Cookies (see recipe)
Butterscotch Sauce (see recipe)
Canoli (see recipe)
Cantuccini - Biscotti Cookies (see recipe)
Caramel Cake With Caramelized Butter Fosting (see recipe)

Caramel Walnut Tart (see recipe)
Caraway Seed Cake (see recipe)
Cardamom Crumb Cake (see recipe)
Cardamom Orange Brioche Bread (see recipe)
Cardamom, Matcha & Chestnut Mont Blancs (see recipe)
Carrot Bundt Cake (see recipe)
Challah Bread (see recipe 1 & recipe 2)
Cheesecake & Jelly (see recipe)
Cheesecake Marbled Brownies (see recipe)
Cherry Delights (see recipe)
Chestnut Bites (see recipe)
Chewy Chocolate Chip Cookies (see recipe)

Chocolate & Pistachio Tartlets (see recipe)
Chocolate Cinnamon Bundt Cake (see recipe)
Chocolate Eclairs (see recipe)
Chocolate Ganache-Glazed Hazelnut Cake (see recipe)
Chocolate Intensity Cake (see recipe)
Chocolate Mousse/Delight (see recipe 1 & recipe 2)
Chocolate Pavlovas (see recipe)
Chocolate Thumbprint Cookies (see recipe)

Chocolate Valentino (see recipe)

Chocolate Salted Whoopie Pies (see recipe)
Chocolate Walnut Fudge (see recipe)
Cinnamon And Tahinomelo Smorhorns (see recipe)
Cinnamon Chestnut Persimmon Muffins (see recipe)
Cinnamon Granola (see recipe)
Cinnamon Sugar Doughnuts (see recipe)
Coffee Kisses Cookies (see recipe)
Croquembouche (see recipe)
Cuchaule (see recipe)
Danish Braid (see recipe)
Dark Chocolate & Peanut Butter Cupcakes (see recipe)
Dark Chocolate Tart (see recipe)

Date Bars (see recipe)
Deadly Blondies (see recipe)
Decorated Cookies (see recipe)

Deluxe Traditional English Trifle (see recipe)
Dobos Torte (see recipe)
Dream Bars (see recipe)
Drop Dead Chocolate Cake (see recipe)
Earl Grey Chocolate Mousse (see recipe)
Eggnog Mousse (see recipe)
English Tea And Fruit Loaf (see recipe)
Festive Winter Challah (see recipe)
Filbert Cake (see recipe)
Five Spice Ice Cream petits Fours (see recipe)
Fragrant Swedish Rye Bread (see recipe)
Frosted Spicy Rock Cakes (see recipe)
Fudgy Low-Fat Cocoa Cookies (see recipe)
Ginger Flavored Banana Cake (see recipe)
Gingerbread House (see recipe)
Gingered Carrot Cake Cookies (see recipe)
Grittibänz Breads (see recipe)


Hazelnut Nougatine (see recipe)

Honey & Coffee Panna Cotta (see recipe)
Honey Cinnamon Graham Cookies (see recipe)
Ice Cream Cake (see recipe)
Italian Ricotta Cookies (see recipe)

Kalbura Basti (see recipe)
Koulourakia - Greek Cookies (see recipe)
Kriegskuchen/War Cake (see recipe)

Lamingtons (see recipe)
Lemon Buttermilk Tart (see recipe)
Lemon Curd (see recipe)
Lemon Honey Cookies (see recipe)
Lemon Mousse Verrines (see recipe)
Luscious Lemon Bars (see recipe)
Luscious Pumpkin Jam (see recipe)
Macadamia Nut Cookies (see recipe)
Macarons With Chocolate & Peanut Better Ganache (see recipe)
Magenbrot Cookies (see recipe)
Mallows (see recipe)
Melting Moments Cookies (see recipe)
Milanais/Mailänderli Cookies (see recipe)
Milk Chocolate And Caramel Tart (see recipe)
Mincemeat For mince Pies (see recipe)

Mince pies (see recipe)
Moist Orange Syrup Cake (see recipe)
Moroccan-Jewish Truffles (see recipe)
Mouhalabieh (see recipe)
Namoura (see recipe)
Nanaimo Bars (see recipe)
Nian-Gao (see recipe)
Norwegian Mountain Bread (see recipe)
 Oatmeal Coconut Cookies (see recipe)

Oatmeal Florentines (see recipe)
Opéra Cake (see recipe)
Orange Cornmeal Cake (see recipe)

Orange Tian (see recipe)
Panettone (see recipe)
Pecan Pie Thumbprint Cookies (see recipe)
Perfect Party Cake (see recipe)
Pfeffernüsse Cookies (see recipe)
Portuguese Sweet Bread/Massa Sovada (see recipe)

Praliné Chocolates (see recipe)
Profiteroles (see recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Bread Pudding With Caramel Sauce (see recipe)
Pumpkin Challah (see recipe)
Peanut Butter & Tonka Ice Cream (see recipe)
Pecan Sandies (see recipe)
Pfeffernüsse Cookies (see recipe)
Profiteroles (see recipe)
Quarktorte With Raisins (see recipe)
Rose And Honey Madeleines (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)
Rum Balls (see recipe)
Salée A La crème (see recipe)
Scones (see recipe)
Sesame Cookies (see recipe)
Sienese Panforte (see recipe)
Suet Pudding (see recipe)
Swiss Brunslis (see recipe)
Swiss Mailänderli - Milan Cookies (see recipe)
Swiss Saffron Bread (see recipe)
Swiss Zimsterne (see recipe)

Tartine Bakery Pumpkin Pie (see recipe)
Tahinomelo Spread With Mahlab (see recipe)
Tahinopitta - Tahini Cake (see recipe)
Tiramisù (see recipe)
Tiramisù Mousse & Lemon Curd Tart (see recipe)
Tiramisù Mousse & Lemon Curd Verrine (see recipe)
Triflemisù (see recipe)
Tuiles With Orange Praline Filling (see recipe)
Upside-Down Honey Cheescakes (see recipe)
Vanilla And Lemon Cupcakes With Buttercream Frosting (see recipe)
Victoria Sandwich (see recipe)
Vols-Au-Vent (see recipe)
Walnut Ma'amouls (see recipe)
Walnut Tart (see recipe)
Wesh Cakes (see recipe)
Wicked Bacon And Turkish Coffee Brownies (see recipe)
Yule Log (see recipe)
Zesty Ricotta Tart (see recipe)

Recipes From The Net
Cardamom Crèmes Brûlées (see recipe)
Carrots And Parsnips With Maple And Orange Glaze (see recipe)
Cavalucci (see recipe)
Chocolate Chestnut Fondant (see recipe)
Christmas Cake Tray Bake (see recipe)
Christmas Pie (see recipe)
Christmas Pudding Strudel (see recipe)
Christmas Stollen Cake (see recipe)
Citrus Craberry Layer Cake (see recipe)
Crisp Honey Mustard Parsnips (see recipe)
Cranberry Panna Cotta (see recipe)
Crispy Hedgehog Spuds With Sage (see recipe)
Dried Fruit Biscuits (see recipe)
Duck Liver And Gin Parfaits (see recipe)
Fragrant Mango And Apple Chutney (see recipe)
Frozen Mocha Cake With Chocolate Ganache Glaze (see recipe)
Fyrstekake or Norwegian Cardamom-Almond Tart (see recipe)
Gordon's Rustic Pâté (see recipe)
Green Tea And white Chocolate Cookies (see recipe)
Ham Hock And Mustard Terrine (see recipe)
Hazelnut Frangipane Tart With Quince Hazelnut Mincemeat (see recipe)
Hugh Fearnley-Whittingstall's Gravy (see recipe)
Hugh Fearnley-Whittingstall's Last-Minute Canapés (see recipe)
Lamb With Christmas Spices (see recipe)
Layered Squash, Barley And Spinach Pie (see recipe)
Lobster Stew (see recipe)
Mascarpone And Raspberry Trifle Terrine (see recipe)
Merunki Matcha Polvorones (see recipe)
Moroccan Spiced Pie (see recipe)
Mushroom Rice Stuffing (see recipe)
Nigel Slater's Alternative Birds (see recipe)
Nigel Slater's Mincemeat Cheesecake (see recipe)
Nigella's Raspberry Chocolate Brownie Trifle (see recipe)
 Orange, Chocolate And Coconut Cookies (see recipe)
Orange Marmalade, Date, Fig And Quark Stollen (see recipe)
Paul Hollywood's Christmas Buns (see recipe)
 Parsnip, Cranberry And Chestnut Loaf (see recipe)
Perfect Bread Sauce (see recipe)
Roasted Squash With Lemon-Tahini Sauce (see recipe)
Roasted Vegetable Mega Mix (see recipe)
Sausage, Sage And Onion Stuffing (see recipe)
Stir-Fried red Cabbage With Juniper And Pears (see recipe)
Swedish Dream Cookies (see recipe)
Swedish Meatballs With Mashed Potatoes (see recipe)
Turkey And squash Casserole (see recipe)
Ukrainian Christmas Cake (see recipe)
White Chocolate Cream Mousse (see recipe)
Wild Rice, chestnu And squash Stuffing (see recipe)
Yotam Ottolenghi's Roasted Brussels Sprouts With Hoisin Sauce (see recipe)

THANK YOU!

HAPPY NEW YEAR - WEEKEND CAT BLOGGING #291

I wish to thank all of my readers for having followed me this year, for all the kind comments they left and for the undying support.
You are awesome!

Hope to see you again in 2011.
♥♥♥
~~~~~~~~~~~~~~~~~~~~~~

This week, Pam at "Sidewalk Shoes" (USA) is happy to announce that he is hosting Weekend Cat Blogging #291...

To submit your kitty picture(s), you can either leave a message in her blog's comment section (with your permalinks) or contact her via e-mail without forgetting to give all the needed information.

EVE OF A NEW YEAR

HAPPY NEW YEAR DEAR FRIENDS

Happy New Year and best wishes for 2009!
May peace, happiness, joy and health always be by your side...
Thanks for visiting my blog and for your kind comments!

PECAN SANDIES - SABLÉS AU NOIX DE PÉCAN

For the second time since 2007, Susan at "Food Blogga" (USA) is organizing a worldwide event called "Eat Christmas Cookies". All you need to do is bake a batch of cookies/biscuits, blog about them and send Susan an e-mail with all the needed informations until the 21st of December 2008 (see infos). She will be posting your recipes on her blog as she receives them (see roundup page)...

As I have already written articles about Mailänderli, Brunsli, Zimtsterne, Pfeffernüsse and Magenbrot cookies which are made in certain countries in Europe (Switzerland, Germany, Austria, France) during the Christmas period, I thought that, this year, it'd be good to speak about another kind of festive cookie hailing from a totally different part of the Western world.

"Pecan Sandies" (the homemade version of that store-bought American favorite), also known as "Pecan Shortbread Cookies" or "Butter Pecan Cookies", are little Christmas gems which contain both very finely ground and coarsely chopped pecan nuts.

Those delicate and fantastically addictive cookies are melt-in-your-mouth, crumbly as well as sandy in texture. Taste-wise, they are wonderfully buttery, exquisitely aromatized with vannilla, lightly sweet and have rich as well as an ambrosial pecan flavor. It is the kind of treat which will have you and you whole family fighting over the cookie jar!

They make a great Christmas treat, but can also be enjoyed at any time of the year.

~ Butter Pecan Cookies (Pecan Sandies) ~
Recipe by Tish Boyle, "The Good Cookie".

Makes about 28 cookies.
Ingredients:
1 1/2 Cups All-purpose flour
1/2 Cup Pecans, finely ground in a food processor
1 Cup Pecans, coarsely chopped
3/4 Tsp Salt
1 Cup (240g/2 sticks) Unsalted butter, softened
3/4 Cup Firmly packed light brown sugar
1 Large egg (~63g)
1 Tsp Vanilla extract (see remarks)

Method:
1. In a medium bowl, whisk together the flour, ground pecans and salt. Set Aside.
2. In the bowl of an electric mixer, using the paddle attachment (or by hand), beat the butter at medium spead until creamy, about 1 minute.
3. Gradually add the light brown sugar. Scrapedown the sides of the bowl, and beat at medium-high speed for 2 minutes, until light and fluffy.
4. Beat in the egg and vanilla extract, scraping down the sides of the bowl as necessary.
5. Reduce the speed to low and add the flour mixture, in two additions, mixing until blended.

6. Stir in the chopped nuts.
7. Cover the bowl with plastic wrap and chill the dough for 1 hour.
8. Position two racks near the center of the oven and preheat the oven to 180° C (350° F).
9. Shape the dough into 1 1/4-inch balls and arrange on the baking sheets (see remarks).
10. Moisten your palm to prevent sticking and flatten each cookie into a 2-inch disk.
11. Bake the cookies, two sheets at a time (see remarks), for 8-10 minutes, switching the position of the sheets halfway through baking, until they are lightly browned around the edges.
12. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.

Remarks:
Instead of vanilla extract, I used 1 Tsp pure vanilla paste.
You could also replace the pecan nuts with walnuts. As the cookies will not spread, you don't need to leave much space between them.
I baked my cookies only one sheet at a time.
Store those cookies in an airtight container, at room temperature for up to a week, or freeze for up to a month.

Serving suggestions:
Eat those cookies at any time of the day or night, with a glass of cold milk, a cup of tea or coffee.

****************

~ Sablés Aux Noix De Pécan ~
Recette par Tish Boyle, "The Good Cookie".

Pour environ 28 sablés.

Ingrédients:
1 1/2 Tasse (190g) de Farine blache
1/2 Tasse (56g) de Noix de pécan, finement moulues dans un mixer
1 Tasse (113g) de Noix de pécan, hâchées grossièrement
3/4 CC de Sel
240g de Beurre non-salé
3/4 Tasse (180g) de Sucre brun clair, tassé
1 Gros oeuf (~63g)
1 CC d'Extrait de Vanille (voir remarques)

Méthode:
1. Dans un bol moyen, mélanger ensemble la farine, les noix de pécan moulues et le sel. Mettre de côté.
2. Dans le bol d'un batteur (ou à la main), battre le beurre en jusqu'à consistance crémeuse, à vitesse moyenne et pendant 1 minute.
3. Graduellement ajouter le sucre. Bien nettoyer les bords du bol et battre, a vitesse moyennement élevée pendant 2 minutes, jusqu'à ce que le mélange soit léger et mousseux.
4. Ajouter l'oeuf et la vanille, et bien battre, en nettoyant les bords du bol si nécessaire.

5. Réduire la vitesse et ajouter le mélange farine/pécan/sel, en 2 fois, jusqu'à ce qu'il soit bien incorporé.
6. Ajouter les noix hachées et bien incorporer.
7. Couvrir le bol avec du plastique alimentaire et mettre au réfrigérateur pendant 1 heure.
8. Positionner deux grilles au centre du four et préchauffer à 180° C.
9. Former des boules de 3cm avec la pâte et les arranger sur vos plaques (voir remarques).
10. Himidifier vos mains et applatir chaque sablé avec la palme de votre main afin d'obtenir un disque de 5cm de diamètre.
11. Cuire les biscuits, deux plaques à la fois (voire remarques), pendant 8 à 10 minutes, en les changeant de position après 4 minutes, jusqu'à ce que les rebords des sablés soient dorés.
12. Faire refroidir les sablés pendant 10 minutes sur les plaques, puis les transférer sur une grille afin qu'ils refroidissent complètement.

Remarques:
Au lieu d'utiliser de l'extrait de vanille, j'ai utilisé 1 CC de pâte de vanille pure.
Vous pouvez remplacer les noix de pécan par des noix de Grenoble.
Etant donné que les sablés ne s'étalent pas trop, vous n'avez pas besoin de trop les espacer.
J'ai cuit mes sablés une plaque à la fois.
Conservez-les dans une boîte hermétique, à température ambiante pendant une semaine, ou un mois au congélateur.

Idées de présentation:
Mangez ces sablés à toute heure de la journée ou de la nuit, avec un verre de lait froid, une tasse de thé, un café au lait ou une tasse de café.