For Christmas at Melville breakfast, we had cinnamon rolls made by David C (Karren’s dad), reheated until the creamcheese frosting was melting off the top. We each had a bowl of degreened strawberries and half of a banana, still in its peel. Next to each plate was a bright navel orange. I served crumpets, with clotted cream (brought by Nate in an ice-filled bag in his car from Georgia to South Carolina, then by Mom in our car from South Carolina to New York, then by me in my suitcase to California; this afternoon I found some at the Milk Pail), and two kinds of preserves—peach and strawberry. We had a glass—our small orange juice glasses—for water, which we poured out of my clear glass pitcher. And Karren served us Ghirardelli hot chocolate, with real whipped cream, and rainbow dot sprinkles on top, in little coffee cups and saucers she got as a Christmas present—in soft rainbow colors with multicolored polka dots. And when we drank the hot chocolate, the sprinkles stained the whipped cream. We talked for over two hours at the table, and ate everything but the oranges, which we each cupped or rolled or held until it was time to clean up, at 1, and begin the day.
For dinner tonight, on Christmas at Melville day, we invited Chris and Reed, who was in town, and Karren’s brothers, Gordon and Stu. We ate pepper-crusted pork loin with plum and ginger and mango curry sauces. Spring greens salad with craisins, walnuts, pears, and crumbled blue cheese. Red potato chunks baked with green peppers and red onions. And cheddar cheese and fresh dill scones, on which (at Karren’s suggestion) I put my good spicy mustard, which I’ve been craving. To drink, grape and apple Martinelli’s and water. Reed provided a post-dinner, pre-dessert snack—small, Halloween-sized packages of Toblerone and those good hazelnut chocolate balls, totally famous but the name of which I’ve forgotten right now. I served dessert—a warm mixed pear and gingerbread pudding (baked) and cold, new (newly bought) milk. The pears had been soaked in honey, and the molasses was full flavor, just like I'd hoped.
Pear Gingerbread Pudding
| Spread pears in greased 8-inch (2 L) glass baking dish; drizzle with honey. Set aside. |
In large bowl, beat butter with sugar until fluffy; beat in molasses and egg until combined. in separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into molasses mixture alternately with hot water, making 3 additions of dry ingredients and 2 of water. Pour over pears.
Bake in centre of 350°F (180°C) oven until pudding is bubbling, but cake tester comes out clean. Serve warm.
|Per serving: about 357 cal, 3 g pro, 17 g total fat (10 g sat. fat), 51 g carb, 2 g fibre, 79 mg chol, 271 mg sodium. % RDI: 5% calcium, 13% iron, 16% vit A, 3% vit C, 12% folate.|