Driving through a crisp cold moonlit night tonight, we suddenly realized that there are only 5 days left. The moon will be full soon! Sleep well my babies.
Photo: Anne Geddes
This one is so pretty because it has the festive red, green and whites of Christmas.
Dilled Cucumber and Belgian Endive Salad
¼ Cup packed fresh dill sprigs
¼ Cup canola or light olive oil
2 Tbsp rice or white wine vinegar
½ tsp granulated sugar
½ tsp Dijon mustard
Salt and freshly ground pepper
3 heads Belgian Endive
Half of an English cucumber
4 radishes, thinly sliced
Butter lettuce leaves
1. Combine dill, oil, vinegar, sugar and mustard in a blender and purée until smooth. Transfer to a large bowl and season to taste with salt and pepper. Set aside.
2. Trim off bottom of endives and separate 12 outer leaves. Wrap separated leaves in a damp paper towel and refrigerate until serving. Cut remaining heads of endive in half lengthwise and cut out cores. Cut crosswise into slices and add to dressing in bowl. Cut cucumber in half lengthwise and cut crosswise into thin slices. Add to the bowl with radishes and toss to coat. The salad can be covered and refrigerated for up to 1 hour.
3. To serve, place leaves of butter lettuce and reserved whole endive leaves on plates. Top with cucumber mixture, drizzling with any dressing left in the bowl.
Champagne and Blueberry Fool
1 Cup (250mL) frozen wild blueberries
¼ Cup (50 mL) Champagne or sparkling wine (may use an off-dry or sweet dessert wine )
1 Cup (250mL) Cold whipping cream
3 Tbsp (45mL) icing sugar
Frozen wild blueberries
1. Combine blueberries and Champagne in a bowl. Cover and let stand for about 1 hour or until thawed, or refrigerate up to 1 day. Mash slightly with a fork.
2. In a straight-sided, chilled bowl, whip cream with icing sugar just until soft peaks form. Fold about one-quarter of whipped cream into blueberry mixture until blended. Gently fold in remaining shipped cream, leaving streaks. Spoon into Champagne flutes or other serving glasses. Cover loosely and chill for 30 minutes or for up to 4 hours.
3. To serve, garnish with a few frozen blueberries and sprinkle with coarse sugar.