1/4/2014 - BD Girl

The holidays are never really over for us until January 5th. The Christmas decorations usually stay up til then and there is one last holiday blow out. That's because January 4th is Deb's birthday. Last year at this time we were in Key West, Florida. This year we are home in Kalamazoo with the Arctic Vortex swirling around us.

It was a wonderful day though because my mom, sister, two brothers, their spouses, a nephew (and his friend) were all here to celebrate. I got flowers from my sister, a birthday balloon from my bro, and a few other odds and ends. But the best present was having all my family together.

We were definitely in party mood and tipped a few, including two new liqueurs. One called Ty-Ku, a Japanese citrus liqueur. It actually tasted a little medicine-y, but was fun because when you tipped the bottle to pour, a light triggered that made the liquid glow neon green. Mike's bro-in-law turned us on to this one. The other my sister discovered and is called Rum Chata. It is a white creamy liquid and tasted of cinnamon or Snickerdoodle cookie-ish.

For the birthday toast, we opened a bottle of wine that Mike and I had been saving for a special occasion--a Brys Estate Cabernet Franc, 2007, Old Mission Peninsula near Traverse City. We purchased it on one of our many wine tours up north, this one with our friends Tim and Nancy. It was the last bottle the winery had for sale in their tasting room and the vintner signed the bottle for us. It was wonderful and worth the wait.

Mike cooked my favorite Shrimp and Artichoke soup. We learned this recipe at a cooking school in New Orleans years ago. We don't have this often because it is full of butter and heavy cream. We also had ham and turkey sandwiches, Waldorf (apple) salad, and plenty of munchies and sweets.

Shrimp and Artichoke Soup

(Chef Kevin Belton from New Orleans Cooking School)

24 oz. canned (in water) artichoke hearts, quartered

1 qt. chicken or veggie stock (some can be substituted by using

 liquid drained from artichokes)

1 cup chopped green onions (including green part)

1 t. thyme leaves

¼ cup melted butter

¼ cup plus 1 T. flour

1 qt. heavy cream

½-1 lb. medium shrimp, peeled and deveined

1 T. chopped parsley (for garnish)

If desired, a splash of dry sherry per serving

Season with salt and white pepper to taste

  

Combine artichokes, stock, green onions, and thyme in large soup pan. Bring to a boil. Reduce heat and simmer for 12 minutes.

        

Meanwhile, melt butter in a small fry pan. Gradually stir in flour, making a smooth light roux. Add to simmering stock pot above.

Stir in heavy cream and simmer for 10 minutes. (Keep a 1-1 ratio with broth to cream.)

Add shrimp and simmer for 5 minutes.

When serving, garnish with green onions, parsley, and/or dry sherry.

Serves 6-8.


We started about 2pm and carried on til about 11pm. We laughed and cried and brought back old memories. An excellent family get together. Thank you, family, for the best day ever.

This is what I felt like the next day. A little blurry.