CHRISTMAS SPICE PARTY

It’s time to gather friends together to experience the spices of Christmas and have lots of fun and fellowship too.  Not only will they have the opportunity to smell and taste spices, but they will create this easy cinnamon star to take home!!

 

 

 

WIRED CINNAMON STARS

10 – 3” cinnamon sticks

5 – 1 ½” cinnamon sticks

40” fine florist wire

            Thread wire through each 3” cinnamon stick in a continuous line.  Bend to form the outer 5 star points so that the last stick is joined to the first stick at an inner angle.  Twist the wire.  Thread shorter cinnamon sticks into place twisting the wire around each intersection to fit the inner pentagon.  Cut off excess wire and it's ready for your Christmas tree.

While creating your cinnamon stars, have this mixture of spiced fruit and nuts on hand for munching:

SPICED FRUIT & NUTS:  Melt 1tsp butter in skillet over medium heat then add 1/4c honey and cook 2 mins.  Add 1/4c each of almonds, peanuts, pecans and walnuts with 1tsp mixed spices and continue to cook for 8 mins stirring frequently.  Stir in 1/2c raisins and 1/2c dried cranberries.  Spread onto greased baking sheet to cool.

Plan to share a roasted vegetable soup and salad with some fresh crusty bread and cookies once the project is completed to enjoy each other’s company before the season gets too hectic!  All the recipes include some of my favorite spices for this season.

NOTE: You can roast all the vegetables at the same time for the soup and the salad!

ROASTED AUTUMN VEGETABLE SOUP: Peel and cut up 1 onion, 4 carrots, 6 parsnips & 4 acorn squash then coat with 1Tbs olive oil and season.  Roast at 400 degrees for 30 mins.  Combine cooked vegetables, 3c chicken broth, ½ c evaporated milk and 1/2tsp nutmeg.  Cook over medium heat for 10 mins then transfer to food processor and blend until smooth.

FALL ROASTED VEGETABLE SALAD: Peel and dice 1 butternut squash, drizzle with olive oil, season and place on baking sheet.  Peel and dice 2 beets, wrap in foil and lay on baking sheet with squash.  Roast at 400 degrees for 30 mins.  Allow vegetables to cool.  Combine mixed greens with cooled vegetables, 1 sliced pear, 1/2c pecans, 1/3c golden raisins in a serving bowl and toss with this dressing:

            Maple-Orange-Cinnamon Dressing: Whisk together 1tsp orang zest, 1/3c orange juice, 1Tbs balsamic vinegar, 1Tbs maple syrup, 3Tbs olive oil, 1/2tsp cinnamon and a pinch of salt.

SPICED PUMPKIN DROP COOKIES: Cream together 1c brown sugar and 3/4c butter. Beat in 2 eggs. Mix in 1c canned pumpkin. Combine 2c flour, 1/2tsp baking powder, 1/2tsp baking soda, 1tsp cinnamon, 1/2tsp nutmeg, 1/4tsp cloves, and 1/4tsp salt, and then blend into creamed mixture. Stir in 1c raisins and 1/2c chopped nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes about 5 dozen.

 

“Do not forget to entertain strangers,

for by so doing some people have entertained angels

without knowing it.”

I Corinthians 10:31