With this time of year--of great jubilation, tradition always plays a huge role.  With me, I always remember the joy of cooking, decorating, gifting and truly enjoying all that the season brings.  Especially memories, I was fortunate to grow up with grandparents and loving parents who made the holidays so totally memorable.

As an adult, I have enjoyed keeping traditions alive.  Starting with the Christmas tree--after some experimentation, I have found  my favorite tree is a memory tree--the last several years the tree has been a 7 foot artificial evergreen tree that is highly decorated with ornaments and all sorts of decorations from many of the places I have traveled--little nosegays of colorful paper flower bouquets tied with double faced satin ribbon and colorful metal ornaments from Mexico, sparkly ornaments from Alaska, knitted Santas from Peru, handmade fabric dolls from Germany, crocheted snowflakes and needle pointed decorations my Mother made plus a huge assortment of Santas and all sorts of memorabilia from many parts of the world.  The tree is generously draped with red chile lights that give it a happy and New Mexican feel.  

Here in New Mexico--traditional dishes for the Christmas table are Posole, Tamales and Bizcochitos.  For me--I enjoy making tons of them for book signings, and cooking classes.  For my own dinner, I like to prepare what you might think of as Dickensonian--or traditional English fare.  I like to prepare a prime rib roast with the bones in, Popovers, Parsnip and Potatos whipped together with roasted garlic and another vegetable dish or two. For dessert, it is always varied--my Father's Mother always made a very delicious and rich date pudding with whipped cream.  This year, since Lou did not have a birthday cake last week for his birthday, I am baking today his favorite cake--Devils Food Cake with White Seven Minute Frosting billowing all over it.  (You can make the Devils Food Cake hot or not.)

Do keep in mind all of my classes for 2020 are still on a 20% discount until January 1--so take advantage of it and plan a week cooking with us--a weekend or an evening!

Happy Holidays everyone and Merry Christmas to those of you who celebrate Christmas and Happy Holidays to everyone else.

Here's my favorite Mashed Potato recipe I will be serving tomorrow and the Devils Food Cake--it is great "Hot, Hot" and wonderful if you leave the chile out also.

MY FAVORITE MASHED POTATOES

These have become my favorite holiday potatoes. They are great with most any meat—Roast Beef, Ham or Turkey. The parsnips add a sweetness and richness that just plain potatoes do not have. Roast the garlic, actually roast several heads of garlic to reserve for adding to most any dish.

Yield: 6 to 8 servings

Cooking time: 30 to 40 minutes

1 head garlic

1 teaspoon vegetable or olive oil

2 large parsnips, peeled and cut into about 2 inch chunks

4 large or 6 medium white russet potatoes, peeled and cut into quarters

¼ cup (1/2 stick) unsalted butter

½ cup heavy cream about (whole milk or half and half can be substituted) warmed 30 seconds in a microwave oven

1. Early in the day or a day or so before, place head or heads of garlic on a square of aluminum foil or in a garlic baker and lightly oil. Place in a 350 F oven for about 30 minutes or until the garlic is aromatic and feels soft when pinched. Allow to cool.

2. Bring 2 inches of water, lightly salted to a boil, then add the parsnips and boil, covered for 20 minutes or until almost soft, then add the potatoes, cover and boil until soft when pierced with a fork. Drain water and reserve for soups, stews or gravy if desired. Add the butter, chunked into squares. Stir and cover to fluff the potatoes.

3. Then mash and add warm cream and mash until of desired consistency.

HOT, HOT CHOCOLATE CAKE 

This is a yummy devil’s food cake. Once I shared the recipe with the listeners of Sam Arnold’s Saturday morning radio show on station WKOA in Denver and we got thousands of requests for it. It was our birthday cake when I had the Pecos River Café in New York City. Try it, it is really delicious and so moist. With all the chile it is truly a romantic cake!

Yield: 3 (8-inch) or 2 (9-inch) layers

Temperature: 350 F (375 F above 5000 ft.)

Baking Time: 25 to 35 minutes

1/4 cup crushed Caribe chiles*

1 cup boiling water

6 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon pure Mexican vanilla extract

1/2 cup solid vegetable shortening

2 cups sugar

3 eggs

2 cups cake flour

1/2 teaspoon salt

1/2 cup buttermilk

1. Preheat oven to 350 F. Grease and flour 3 (8-inch) or 2 (9-inch) cake pans.

1. Boil chiles in the water for 10 minutes, then let stand for 20 minutes. This can be done early in the day or ahead of time. Strain the chiles, rubbing with a wooden spoon or rubber spatula to remove as much pulp as possible. Pour the chile water into a measuring cup. Add enough hot tap water to make 1 cup of liquid. Stir cocoa powder into chile water to make a smooth paste. Add soda and vanilla, stir and set aside while preparing the cake batter.

1. Beat shortening and sugar with an electric mixer in a large bowl. Add the eggs, one at a time, beating vigorously after each addition.

1. Sift flour and salt into a small bowl. Add to eggs, alternating with the buttermilk, using low mixer speed. Beat on medium speed until smooth, then add the cocoa mixture and mix well.

1. If baking in layers, evenly divide the batter among the pans. Smooth batter to edges. Bake 35 minutes or until cake springs back when lightly pressed. (Bake rounds 20 to 25 minutes). Cool in pan for 10 minutes, then turn out cake on wire racks to cool completely.

1. Prepare frosting. Frost cake while frosting is still warm and sprinkle with nuts and/or crushed chile.

Hot Fudge Frosting:

2 cups granulated sugar

1 cup packed brown sugar

3 tablespoons unsweetened cocoa powder

3 tablespoons corn syrup

1 1/2 cups half-and-half

Chopped pecans and/or crushed Caribe chile

1. Mix sugars and cocoa together in a medium-size heavy saucepan. Add corn syrup and half-and-half. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Cook, without stirring, until temperature reaches 236 F or a soft ball forms when a teaspoon of mixture is dropped into cold water. Remove from heat.

1. Beat vigorously until mixture becomes less glossy, adding more half-and-half as needed to make a creamy fudge.

*To make the cake with out the chile,  just omit the chile and use 1 cup water.

MY FAVORITE MASHED POTATOES

These have become my favorite holiday potatoes. They are great with most any meat—Roast Beef, Ham or Turkey. The parsnips add a sweetness and richness that just plain potatoes do not have. Roast the garlic, actually roast several heads of garlic to reserve for adding to most any dish.

Yield: 6 to 8 servings

Cooking time: 30 to 40 minutes

1 head garlic

1 teaspoon vegetable or olive oil

2 large parsnips, peeled and cut into about 2 inch chunks

4 large or 6 medium white russet potatoes, peeled and cut into quarters

¼ cup (1/2 stick) unsalted butter

½ cup heavy cream about (whole milk or half and half can be substituted) warmed 30 seconds in a microwave oven

1. Early in the day or a day or so before, place head or heads of garlic on a square of aluminum foil or in a garlic baker and lightly oil. Place in a 350 F oven for about 30 minutes or until the garlic is aromatic and feels soft when pinched. Allow to cool.

2. Bring 2 inches of water, lightly salted to a boil, then add the parsnips and boil, covered for 20 minutes or until almost soft, then add the potatoes, cover and boil until soft when pierced with a fork. Drain water and reserve for soups, stews or gravy if desired. Add the butter, chunked into squares. Stir and cover to fluff the potatoes.

3. Then mash and add warm cream and mash until of desired consistency.