The Treehouse +Co s a m t s i r h C H a n d w r itte n ISSUE 09 1 2 0 2 R E DECEMB
December 2021
CONTENTS 07 VIDEO EDITORIAL 08 PIGEON'S POST 10 BRUNCH MENU 20 HANDWRITTEN NOTES + CARDS 28 PARTY APPETIZERS 36 HANDWRITTEN RECIPES 42 CHRISTMAS COCKTAILS 52 CLASSIC CHRISTMAS PLAYLIST
T+Co Issue 10 December 2021 Cover Image Paulette Wooten Editorial Paulette Wooten Editor Kim Hill Executive Editor Contributors Amy Clifford, Michele Hill, Paulette Wooten, and Kim Hill Marketing + Advertising thetreehouseandco@gmail.com Subscriptions Visit www.thetreehouseandco.com Write to: 100 Club Dr, Suite 210, Burnsville, NC 28714
www.thetreehouseandco.com thetreehouseandco@gmail.com
T+CO
Published monthly by the treehouse + Co All Rights Reserved. A FOOD + MUSIC + HOSPITALITY ONLINE MAGAZINE
! s y a d i l o H y p Hap +Co e s u o h e e Tre from Th
DECEMBER 2021
VIDEO EDITORIAL
PAULETTE WOOTEN, EDITOR-IN-CHIEF
WATCH NOW
"It was the ugliest yet most beautiful gift because my Dad gave it to me." – Michele Hill
Pigeon's Post
My Dad was a rough and tumble construction guy. He was principled, noble, and solid. He was many things but positively and definitely not a shopper! During the Christmas season when he came home with a beautifully wrapped gift for me…I was floored! Not a day passed that I didn’t shake, squeeze and smell that present under the tree. I could barely wait for Christmas morning and the great reveal. I have no words to express how I felt as I opened his pretty gift. It was hard to believe this box could contain a bright orange suit that was a ten on the ugly scale! It was not only orange but a radiant orange and it was made of a spongy fabric that bounced back when you touched it. Now, I was 15 years old and preoccupied like most teens with “my look”. The added 20 pounds of the colorful suit was unacceptable (trying to be nice here). This just wasn’t going to work with my chunky little 5ft tall body! As I looked at my daddy’s expectant face, I saw how proud he was of his gift. I realized his effort, time, thoughtfulness, and love for me was the gift, not the puffy glowing orange suit. Somewhere down in that 15-year-old heart came a genuine grateful “Thank you, daddy”. I don’t remember many of the gifts I received as a kid but I remember this one 64 years later. It was the ugliest yet most beautiful gift because my Dad gave it to me.
h c t a B h c n u l i r a B Cockt
Christmas Cranberry Cocktail INGREDIENTS
INSTRUCTIONS
3/4 cup Cranberry juice (recommend not
In a pitcher, pour vodka, triple sec,
from concentrate and unsweetened)
cranberry juice, rosemary simple syrup Stir until all ingredients, especially syrup,
1/2 cup Vodka
is mixed well. Pour the bottle of Prosecco or Champagne into the
1/4 cup Triple Sec
mixture. Stir again. Chill until ready to serve. Make sure to give it a little stir
1/4 cup of Rosemary Simple Syrup (couple of
before pouring it into your prepared
pages over)
Champagne flute with garnishes.
Bottle of Prosecco or Champagne (Chill ahead of time)
WATCH VIDEO CLICK HERE
Print Recipe
Garnish your champagne flutes with fresh or frozen cranberries, rosemary sprigs, and orange slices.
h s i n r a G
The Treehouse + Co SMALL BATCH ROSEMARY SIMPLE SYRUP 1/2 cup of sugar (white or brown sugar) 1/2 cup of water 3 rosemary sprigs
Using a small pan add sugar, water and rosemary sprigs. Bring to a boil. Then simmer for 5-6 minutes. Let cool. You can make this ahead of time, and it will last for 1 1/2 weeks.
Print Recipe
d e i d n CaPecanon c a B
Candied Pecan Bacon INGREDIENTS 1 lb bacon (recommend thick center cut) The Treehouse + Co Candied Pecan Rub
1. Preheat the oven to 375° F. 2. Line a baking sheet with parchment paper. 3. On top of the paper, place an oven-safe wire rack. This is ideal
ORIAL T U T H WATC
e p i c e R t n i r P
for collecting drippings and makes cleanup a snap. 4. Place the bacon strips on the rack so that they are close together but not overlapping. 5. Sprinkle or rub the bacon with the Candied Pecan Rub. Spreading evenly. A good rule of thumb is to use 1 spoonful of rub per strip. 6. Bake for 20-25 minutes, or according to the directions on the bacon packaging. Make a point of checking on the bacon every 15 minutes. Adjust the time as necessary. 7. Once the rub begins to melt and caramelize, it's done. Keep in mind that the bacon will continue to crisp up as it cools, so don't be concerned if it isn't totally crispy at this point. 8. Allow a few minutes for the bacon to cool on the wire rack before serving.
e h c o i BFrrench Toast
INSTRUCTIONS
Cook and stir until boiling. Boil, uncovered, for 1 minute. Pour into the prepared baking dish. Arrange bread slices over the mixture. Combine eggs, half-and-half, vanilla, salt, and nutmeg in a medium bowl.
INGREDIENTS
1 cup light brown sugar ⅓ cup butter ¼ cup amaretto
Pour evenly over bread slices. Make sure the egg mixture has completed covered each piece. Cover and refrigerate overnight or at least 4 hours. Preheat oven to 350°F. Bake,
1 loaf brioche cut into
uncovered, for 40 to 45
8 slices
minutes or until a knife inserted
4 eggs, beaten
near the center comes out
2 cups half-and-half
clean, and the top is lightly
or milk
browned. Let stand for 15
1½ tsp. vanilla
minutes before serving.
½ tsp. salt
Serve with a dollop of fruit
¼ tsp. ground nutmeg
compote and a dusting of
Fruit compote (optional - see below)
powdered sugar on top. Maybe even a little whip cream.
Print Recipe
INGREDIENTS
12 ounces your choice of berries, fresh or frozen
B e r r y Compote
1/4 cup light brown sugar 1 tablespoon lemon juice (fresh is best) Zest of one lemon
INSTRUCTIONS
In a medium sauce pan, combine the fruit, sugar, and juice and bring to a boil. Then simmer for 6-8 minutes, stirring often. The fruit will soften and a large amount of juice will be released. To preserve the shape of the fruit, stir gently. You may serve the compote right away, or wait until it's cooled to serve, depending on your preference.
Handwritten 1.
Notes or Cards
It increases the value of the relationship. It's one thing to send an email or say "Thank you," "I appreciate you," or "Hope you're doing well," but taking the time to write a note or card takes the relationship to a new level of intimacy.
2. 3.
It shows people that they are noticed and appreciated.
4. 5.
It encourages the development of meaningful relationships. Today's technology keeps us connected in a matter of seconds while keeping us at a distance from genuine connection. As a result, when your message or card arrives in the mail, the recipient will be surprised and delighted. Writing and sending a note demonstrates that you are willing to go above and beyond to maintain a positive relationship. Your writing does not have to be flawless, but it must be readable.
"NO EMAILED MESSAGE OR ATTACHED WORD DOCUMENT —NO MATTER HOW HEARTFELT OR WELLCOMPOSED—COMPARES WITH A LETTER . . . VALIDATED BY AN OFFICIAL POSTMARK THAT ADDS THE IMPORTANT CONTEXT OF DATE AND PLACE . . . FINDING AND READING HANDWRITTEN LETTERS FROM NEARLY 100 YEARS AGO IS PERHAPS THE CLOSEST THING WE HAVE TO A TIME MACHINE." —EDITORIAL, VALLEY NEWS
— Editorial, Valley News
Who will you write a handwritten note or card to this holiday season?
"ONE OF MY FAVORITE THINGS ABOUT HANDWRITTEN LETTERS IS THAT YOU CAN KEEP THEM FOR HOWEVER LONG YOU WANT, AND REVISIT THEM AT ANY TIME. A SCREENSHOT OF A SWEET TEXT DOESN'T QUITE MEASURE UP."
— Lauren Beasley, Odyssey
"THERE’S SOMETHING SACRED [AND ROMANTIC, IN THE BROADEST SENSE] ABOUT COMMUNICATING IN THE WAY GENERATIONS BEFORE US ONCE DID. . . IT’S HOW GRANDMA AND GRANDPA KEPT THEIR LOVE ALIVE DURING WARTIME . . . COMPUTERS CAN NEVER TAKE THE PLACE OF THIS KIND OF SENTIMENTAL HISTORY."
— Alena Hall, Huffpost
s r e z i t e App
IAL R UTO E R E T EO K H D I HV L I C C T C WA
:Lamb Kofta INGREDIENTS Preheat the oven to 425 degrees. Finely chop rosemary, garlic, and shallot. (To save time, use a food processor.) Combine the lamb, curry powder, rosemary, garlic, and shallots in a large mixing bowl and mix well. Roll meat into a 2-3 inch tube
INGREDIENTS
shape.
5-6 rosemary sprigs, chopped 8 garlic cloves, minced 1 large shallots, minced 1 package Wewalka Puff Pastry
Cut the puff pastry into 1/4-inch strips and wrap them around the lamb.
1 tablespoon olive oil 1 egg white 1 tablespoon fennel seeds 1 tablespoon cumin seeds
Brush each kofta with olive oil and egg white, then top with fennel and cumin seeds. Bake for 35-40 minutes, or until crisp and brown on top, on a foiled baking sheet.
Print Recipe
JULIE REED'S
Hot Cheese Olives
JULIE REED'S
Hot Cheese Olives INGREDIENTS 8 tbsp. (1 stick) butter, at room temperature 8 oz. extra-sharp cheddar cheese, grated (about 1⅔ cups) 2 oz. Parmesan cheese, grated (about ⅔ cup) 1½ cups all-purpose flour ¼ tsp. cayenne, or more to taste ¼ tsp. salt 1 large egg 50 small pimento-stuffed olives, drained
INSTRUCTIONS In the bowl of a stand mixer, beat the butter until light and creamy. Add the cheeses and blend well. Add flour, cayenne, and salt, and mix until smooth. In a separate bowl, beat the egg with 2 tbsp. cold water. Add to the dough and mix until just incorporated. Preheat oven to 350°F. Take a piece of dough about the size of a walnut and flatten. Place an olive in the center and shape the dough around the olive, rolling it in your hand until smooth and pinching to repair any breaks. Place on ungreased cookie sheet. Repeat with remaining dough and olives. Bake for about 15 minutes. Let rest for a couple of minutes and remove to a serving tray to pass at once.
Print Recipe
s t u N d e t s a o T Quick
Quick Toasted Nuts INGREDIENTS
2-3 cups of walnuts, pecans, or almonds (any combination works) 2-3 tablespoon The Treehouse + Co Candied Walnut Rub or Candied Almond Rub 2 tablespoon olive oil INSTRUCTIONS
1. Preheat the oven to 350º. 2. Use parchment paper or tin foil to line a sheet pan. 3. In a medium bowl, combine the olive oil and nuts. Coat the nuts well. 4. Toss the nuts with the rub of your choice to coat them thoroughly. 5. Spread the nuts in a single layer on the sheet pan. 6. Bake for 8 minutes, then stir or flip the nuts and re-spread them into a single layer again. Bake an additional 8 minutes until the nuts are toasted, fragrant, and crisp. 7. Allow time to cool. Enjoy!
Heavenly Almond Dip THIS IS THE RECIPE THAT GAVE BIRTH TO THE CANDIED ALMOND RUB.
INGREDIENTS 1 cup almonds 1/2 cup olive oil 8-10 dates, pitted 1 orange, thin peels 3 rosemary sprigs 1/4 teaspoon red pepper flakes Dash of salt Place all ingredients in an oven safe container. Bake on 325º for 25-30 minutes.
WATCH VIDEO
MAKE THE DIP EASIER USE THE TREEHOUSE + CO CANDIED ALMOND RUB
INGREDIENTS 2 tablespoon of olive oil 1 tablespoon The Treehouse + Co Candied Almond Rub INSTRUCTIONS Combine the ingredients and enjoy with hot bread or crackers.
Handwritten Recipes
I've
by Paulette Wooten
always been an enthusiast of recipes, but since founding The Treehouse + Co magazine, I've developed a new appreciation for them and a greater appreciation for how important it is to pass them down. In the absence of my grandmother, mother, and now my aunt this year, I've realized it's up to me to keep the family culinary history alive. I'm starting to wonder, "Who will be the one to answer all of my ingredient questions? This Christmas, who will teach me how to make Divinity candy? What method did they use to make those sausage balls?" I love how Jennifer Osborn, creator of Kitchen Serf, puts it: "Those recipe boxes answered some questions I didn’t know I had."
I've
I went through a packed closet full of things that hadn't seen the light of day in a long time while in Georgia for Thanksgiving. I discovered cookbooks and recipe books from local fundraisers, as well as my grandmother's composition book of handwritten recipes from her and others she adored. The amazing thing is that I do the same thing without realizing I was carrying on her tradition. Who'd have guessed that DNA could be passed down through recipes? I only use composition books when I'm working on new recipes or trying out new ones. I also use them to put our new rubs and spices to the test. Her composition book and recipes were unknown to me. What a treasure I've unearthed. Food connects us to each other and to those who came before us. It rekindles good memories and sentiments of joy and excitement, especially during the holidays when we remember grandma's cookies and mama’s Christmas candy. In this issue, we're only featuring a few handwritten recipes, but I'm pledging to make the preservation of our forefathers' and mothers' culinary heritage a top priority. We all have a revered history right in front of us at our own dining room table. It is critical, in my opinion, to preserve the art of sharing recipes. Especially those that are handwritten. As a result, I'm dedicating a new section in each issue to this. We'll share a few in the pages ahead, and we'd love for you to contribute next year. Is anyone up for it? If you'd like one of your family's recipes to be featured, send us an email at thetreehouseandco@gmail.com. "Everyone's past is locked up in their recipes," author Laura Esquivel says, "both the past of a person and the past of a nation." Let's find healing and connection by sharing our recipes and the stories that go with them. May the stickiness of butter, sugar, and grease keep us together.
Christmas Cocktails
Cranberry Thyme INGREDIENTS
1.5 oz. pure cranberry juice 1.5 oz. gin 1.5 oz. orange juice (fresh is best) 1 oz. simple syrup 4 small sprigs fresh thyme, Tonic water Cranberries or sugared cranberries, for garnish
INSTRUCTION
1. To a 12-ounce glass, add cranberry juice, gin, clementine juice, simple syrup, and two sprigs of the thyme. With the back of a spoon, muddle the thyme against the inside of the glass. 2. Add crushed ice to 2/3 full. Then top the remainder of the glass off with tonic water. Give a little stir to incorporate. 3. Garnish with the remaining thyme sprig and a few fresh cranberries or a cocktail pick of sugared cranberries.
Pear Jingle INGREDIENTS
2 oz gin 2 oz pear puree (recipe below) Club soda Thyme INSTRUCTION
To make cocktail, place gin and pear puree in a shaker with ice cubes and shake. Strain into a highball glass with ice. Top with soda and garnish with thyme.
For Pear Puree: 1 medium pear, peeled, cored and diced 1 tbsp lemon juice 1 tbsp honey 2 tbsp water To make the pear puree, heat all ingredients in a small saucepan over low heat, stirring occasionally. Simmer until pears are softened, about 10 minutes. Remove from heat and let cool. Blend in a blender or food processor.
Prancer Pomegranate INGREDIENTS
¼ cup gin ¼ cup pomegranate juice, chilled 1 tablespoon simple syrup 1 teaspoon fresh lime juice Garnish
8-10 pomegranate seeds 2 lime slices INSTRUCTION
Combine gin, syrup and juices in a shaker; divide evenly between 2 chilled glasses; Garnish with seeds and lime slices.
Santa's Nightcap INGREDIENTS
1.5 oz rye whiskey 1 oz amaro 1/2 oz spiced simple syrup (recipe below) Ginger beer Garnish: dried orange slice cinnamon stick, star anise INSTRUCTION
Combine ingredients in a mixing glass and add ice. Stir until chilled and well-combined. Strain into a rocks glass with one large cube. Garnish with orange slice, cinnamon stick, and star anise. Spiced Simple Syrup 2 red chilis 3 cinnamon sticks 4 star anise 1/2 cup light brown sugar 1/2 cup water In a saucepan, combine all ingredients and bring to a boil. Remove from heat and set aside to cool.
PLAY LIST.
All I Want For Christmas Mariah Carey
Underneath the Mistletoe Kelly Clarkson
Do You Hear What I Hear Whitney Houston
Rockin’ Around the Christmas Tree Brenda Lee
Tennessee Christmas Amy Grant
Take a Walk through Bethlehem Trisha Yearwood
Hard Candy Christmas Leigh Nash
Christmas (Baby Please Come Home) Darlene Love
Santa Baby Eartha Kitt
Rudolph the Red-Nosed Reindeer Kacey Musgraves
Holly Jolly Christmas Dolly Parton
River Sarah McLachlan
Grown Up Christmas List Amy Grant
O Holy Night Mariah Carey