The Six Days After Christmas (A post by Molly)

On the first day after Christmas Molly made for me, using ramekins from Santa, a Soufflé that was light and airy.


Though the second day after Christmas’ Chicken Wild Rice Soup,  was not such a success, the rice barely cooked, and the chicken broth all simmered away.

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On the third day after Christmas Molly made for me, with a mixer from her uncle, delicious sweet potato soup with a kick. (not pictured)

On the fourth day after Christmas Molly made for me, (and for Vinnie’s many visitors) banana cream pie, with homemade vanilla pudding.

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On the fifth day after Christmas Molly made for me, eggless banana bread, which was not intentional but turned out surprisingly tasty.

On the sixth day after Christmas Molly made for me, with a griddle from Charlie, fortune cookies for the New Year.

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Asparagus Soufflé

1/2 cup coarsely chopped asparagus

1 tablespoon butter

1 tablespoon flour

1/2 cup cold milk

Pinch of salt

1 small garlic clove minced

2 eggs separated

1/4 parmesan cheese

1. Boil asparagus for about two minutes, it should bright green but crisp. Transfer to ice water to stop cooking process.

2. In a saucepan over medium heat, melt butter. Whisk in flour for two minutes. Whisk in milk. Stir and let simmer for about three minutes. It should be thick.

3. Blend flour mixture, asparagus, and garlic in a blender until smooth.

4. In a bowl mix asparagus mixture, egg yolks, and cheese. Preheat oven to 375.

5. Whisk egg whites with an electric mixer on high until soft peaks form.

6. Fold egg whites into the asparagus mixture.

7. Grease four ramekins (mine are 6 oz.) fill about 3/4 of the way. Place all the ramekins on a cookie sheet and in the oven.

8. Cook until the edges are brown (20-25 min)

(Let’s just avoid the Chicken Wild Rice recipes for now. When I master it, I’ll get back to you.)

Sweet Potato Soup

Two large sweet potatoes (baked, either in the oven of the microwave)

1/4 heavy cream

2 cups milk

2 tablespoons curry

Salt and pepper to taste

2 tablespoons vegetable oil

Carrots, Celery, Onions all coarsely chopped

1/4 pistachios (or cashews)

1. Scoop out sweet potatoes into a pot over medium low heat, mash with cream, milk, curry, pepper, and salt.

2. In a saucepan sauté vegetables in oil. Once cooked mix in with sweet potatoes

3. Add pistachios, and serve.

Banana Cream Pie

Cooked Crust (I used a Ginger Snap Crust)

4 sliced bananas

3/4 cup sugar

1/3 cup flour

2 cups milk

3 egg yolks beaten

2 tablespoons butter

2 teaspoons vanilla

1. Line the bottom of the pie crust with bananas

2. In a saucepan gradually mix sugar, flour, and milk. Turn on medium heat and stir until bubbly. Stir two more minutes then remover from heat.

3. Mix egg yolks with the hot mixture and return to medium heat for two more minutes, constantly stirring.

4. Remove from heat and add butter and vanilla. Pour into pie crust, let pudding thicken in the fridge for a couple of hours.

Fortune Cookies

5 tablespoons melted butter

4 egg whites

1 cup powdered sugar

1 cup flour

3 tablespoons milk

1. Mix all the ingredients very thoroughly, it would help to use an electric mixer. Batter should look like pancake batter.

2. I cooked mine on my fortune cookie griddle from my brother Charlie, but you can cook them in an oven and 400 degrees. Using a tablespoon pour batter onto a greased cookie sheet a spread it around in a circle. Bake for eight minutes.

3. Work quickly folding the cookies (they’ll be hot, you can use gloves). Fold cookies in a half and stick your index fingers on either side. Push both corners of the semicircle together. Cookies will harden as they cool.

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