Some History of Christmas Songs

 Here is some really interesting background about the origins of Christmas Songs
Interesting background on Ritchie Blackmore also.

Just click this link here: Blackmores Night - videos: Candice and Ritchie Holiday video and interview on Winter Carols

In a one-horse slopin’ sleigh

PEACH-LIME SORBET

This tart, refreshing sorbet makes an elegant end to a summer meal. Always smell peaches
before you buy them to make sure they’re sweet and ready to eat.

11⁄2 cups water
2⁄3 cup sugar
2 tablespoons light corn syrup
1 pound fresh peaches or nectarines,
halved and pitted
1 teaspoon freshly grated lime zest
6 tablespoons lime juice
1⁄4 teaspoon salt
1. Stir water, sugar and corn syrup in a largesaucepan
over medium heat until the sugar
dissolves. Add peaches (or nectarines); bring to
a simmer. Reduce heat, cover and simmer for
10minutes.
2. Pour the fruit-syrup mixture into a blender.
Add lime zest, juice and salt; blend until
smooth. Pour into a large bowl and refrigerate
until cold, 4 hours or overnight.
3. Freeze the sorbet mixture in an ice cream maker, according to the manufacturer’s directions.
(Alternatively, pour the mixture into ice cube trays and freeze until solid, about 4 hours.

Unmold cubes, place half in a food processor fitted with the chopping blade, and process, scraping
the sides as necessary, until fairly smooth but still icy. Repeat with the remaining cubes.)

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH (1 QUART ) .
PER S ERV ING: 109 CALORIES; 0 G FAT (0 G SAT, 0 G MONO); 0 MG CHOLESTEROL; 29 G CARBOHYDRATE;
0 G PROTEIN; 1 G FIBER; 77 MG SODIUM; 115 MG POTASSIUM.
7

CHERRY-ALMOND CRUMBLE

ACTIVE TIME : 20 minutes | TOTAL : 1 hour 10 minutes

A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a
crust. Celebrate the arrival of cherries with this rich-tasting crumble.

FILLING:

11⁄2 pounds sweet cherries (5 cups), pitted
1 cup raspberries
1⁄3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon kirsch or brandy (optional)
TOPPING
2⁄3 cup whole-wheat flour
1⁄2 cup old-fashioned rolled oats (not instant)
1⁄2 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
1 tablespoon butter, cut into small pieces
1 tablespoon canola oil
3 tablespoons frozen orange juice concentrate
1 tablespoon chopped slivered almonds or walnuts
11⁄2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)
1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 11⁄2- to 2-quart dish)
with cooking spray.
2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and
kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking
dish. Cover with foil and bake for 20minutes.
3. To make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl
with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to
coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are
moistened.
4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the
surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender
and topping is lightly browned, 20 to 25minutesmore. Let cool for at least 10minutes before
serving. Serve warmor at roomtemperature with ice cream(or frozen yogurt), if desired.

MAKE S 8 S ERV INGS , 1⁄ 2 CUP EACH.
PER S ERV ING: 248 CALORIES; 5 G FAT (1 G SAT, 2 G MONO); 4 MG CHOLESTEROL; 52 G CARBOHYDRATE;
4 G PROTEIN; 5 G FIBER; 16 MG SODIUM; 371 MG POTASSIUM.