I
was very lucky to grow up with great parents who were honest and giving.
Once a year my father would put on a tie and my mother would get all
decked out and they would go to vote. When you talk about genuine, caring
people who lived their lives with a sense responsibility, my folks are
on the top of the list.
Growing up we never had a lot of money,
but we always had food on the table. At 5:30 p.m. sharp Dad would walk
into the house and we would have dinner as a family. Most of the time
he would go back to his little motor repair shop after supper.
My parents taught us values like not
to think you were better than anyone else, and how to work hard. I remember
one Saturday when I was in my early 20s and working in the business,
I was sick and called my father. I told him I wouldn't be in to work
that day.
"Got cancer, Hank?" he asked.
"No," I replied.
"That's good, then I'll see you
at noon," he countered.
Oh there were times when I thought they
were a little strange, like when they would leave the outside Christmas
lights up all year and turn them on at every holiday or special occasion.
Also, when they would take us to the drive-in movie in the back of the
pick-up truck along with the barbecue so we could cook dinner while
watching the movie.
You've often heard about my mom's cooking,
so I thought I'd offer you her favourite hors d'oeuvre for this holiday
season.
Easy
Hors D'oeuvres
Ingredients
Wheat Thin crackers (If it isn't for company you can use saltines.)
1 jar of processed cheese with pimentos
Instructions
Spread cheese on crackers.
I
wish mom had been around for the squeeze-on cans of cheese, her inner
artist would have emerged for sure.
This
month's recipes are to help with a common holiday problem, at least
one I hope is common for you: what to do with champagne (besides christening
a ship). There is usually some around for the holidays and you might
like to try something different. Also, not everyone cares for it straight.
When buying champagne you should remember that cheap wines are fine,
but the more expensive the champagne the less likely you are to get
a headache.
Some favourites are Chandon out of California
and Larmandier-Bernier from France. But my all-time favourites are Mumm
and, this one is for you 007, Dom Pérignon (any vintage).
Here are some ideas for those holiday
gatherings, and remember to dock the boat before you imbibe.
Champagne
Cocktail
Ingredients
This recipe is for one cocktail.
1 small sugar cube
Several dashes of orange bitters
3/4 oz. Cognac or Grand Marnier
Chilled dry champagne
Twist of lemon or orange
Instructions
Place the sugar cube in the bottom of a champagne flute and sprinkle
the bitters on top. Add the Cognac or Grand Marnier. Fill the glass
with champagne. Stir and garnish with a twist.
Peaches
& Champagne
Ingredients
This recipe is for one cocktail.
2 teaspoons puréed
fresh or high-quality canned peaches
1 teaspoon peach schnapps
1/2 teaspoon fresh lemon juice
Chilled dry champagne
Instructions
Place the peach puree, schnapps and lemon juice in a champagne flute.
Fill to almost the top with champagne. Stir. (Fresh puréed strawberries
or raspberries can also be substituted for peaches with strawberry-
or raspberry-flavoured schnapps.)
Champagne
Sunrise
Ingredients
This recipe is for one cocktail.
1/2 shot Grand Marnier
Fresh orange or pineapple juice
Champagne
Instructions
Pour Grand Marnier into tulip glass and fill with equal amounts of fruit
juice and champagne. Stir.
For
the Beer People
Ingredients
This recipe serves one.
Chilled stout
Chilled dry champagne
Instructions
Pour equal amounts of stout and champagne into a champagne flute. Stir.
I wish all your
families happiness during the holidays.
