Merry Christmas To All

As usual, I'm a little behind. The Christmas holidays are always a busy time, but December 25th crept up a bit faster than usual this year due to being on yet another getaway to visit Carmi during the first half of the month. I do plan on sharing our latest kitchen escapades, but for now, here's a quickie about the dinner I enjoyed on Christmas day. It's typical turkey dinner for my family and friends - not for me though! I got to work a day ahead preparing Russell's infamous mushroom spinach quiche which dehydrated for a full 24 hours (and could still have used more time, as I made 1 large and 2 small ones). I first made the recipe around this time last year, and while it takes some time, its definately worth it. If you haven't already, I urge you to give it a try!

I've never liked fruit cake...until I made in raw style! It's Snowdrop's most amazing fruit cake recipe that I first made this time last year. I'm happy to say that its now on my "must make every Christmas" list. Last year I made 1 large cake, while this year I opted for 3 small cakes, topped with whipped cream and nuts or raisins.

Soak 1 hr:
¾ c dates (packed)
½ lemon juiced
½ orange juiced
2 t almond extract
pinch sea salt
grind, sift, & set aside in bowl:
1 c almonds
1 c dry coconut shreds
½ c cashews

fruit filling
1combine in any ratio to equal ¾ cup totalyour choice of the following dry fruits:
raisins, cherries apricots, pineapple, cranberry, currantsin similar size cuts
soak 1 hr in ¼ c of fruit juice of your choice (or brandy, rum…)in the dehydrator 1 hr

fruit filling 2
1” fresh ginger root sliced & slivered
1 T lemon zest
1 T orange zest
2 T agave
put in bowl in dehydrator 1 hr

Candied Nuts
1/3 c walnut halves
1/3 c pecan halves
2 T maple syrup
½ t cinnamon
pinch sea salt
toss in small bowl put on telflex sheet in dehydrator for 1 hr

Lets put it together!
Cake: After the hour of soaking, take the ginger bowl & just drain the juices into the dates (set ginger citrus zest aside)…take the date mixture and blend into a smooth puree.Pour into the ground nut mixture and stir lightly till combined. Set cake batter aside.
Fruit & Nuts: drain the fruit and put onto cake ‘batter’, also add the ginger citrus zest, …set aside the nicest dozen pecan halves for the garnish and break up the rest of the nuts into the cake batter into small enough pieces. (Remember, if the nut pieces are too big… the knife will have trouble slicing the cake neatly… ask me how I know…)
Cake: stir the additions lightly till combined then press into your 5-6” cake mold. (Use plastic wrap lining to make sure you can get it back out again.) Plate your cake and decorate.

One more dessert topped off the feast - Persimmon Orange Cheesecake, from the new Cafe Grattitude Book. I had this at Carmi's a few weeks ago, and fell in love with the light flavour and "outta this world" creamy texture. Fortunately I got my hands on some gorgeously large, ripe persimmons. Yay! What a treat!

Hope you enjoyed your Christmas, and have fun ringing in the New Year! 😀 Cheers!

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  1. December 27, 2008 at 20:27

    Happy belated Christmas to you, too :-)

  2. December 27, 2008 at 20:27

    I'm still not sold on fruitcake...bad memories...but that cheesecake looks oh so delicious!!

  3. December 28, 2008 at 01:04

    Merry Christmas to you too!<br /><br />Everything looks great as usual! I am so excited, I got a dehydrator for Christmas! Can't wait to try out some of your recipes! :)

  4. December 28, 2008 at 18:39

    Shannon - hope you had a wonderful Christmas - i see that you made fruit cake too :)<br /><br />Raene - lol, i had bad fruitcake memories too - until I tried the raw version.<br /><br />Lauren - that is so exciting! A dehydrator sure opens the doors to new things. You've gotta try the sundried tomato bread, and onion bread!!!

  5. December 30, 2008 at 21:29

    These look beautiful, thanks for sharing!

  6. December 31, 2008 at 01:26

    I glad you are back I really missed your posts... hey check out the RAW chili I made from Matthew KInneys book everyday raw(I also made the lemon cheesecake) have to make it the flavors are right on point.

  7. December 31, 2008 at 01:28

    opps sorry I gave the wrong url it's

  8. December 31, 2008 at 02:48

    Naptrees - Wow, just checked out your latest posts - your tart and the pancakes look especially great! Left you a comment ;)<br />Happy New Year!

  9. December 31, 2008 at 02:54

    Thanks Heathy for the compliment on our space...tell me..what cake mold/pan did u use for the fruit cake...ohhh and the pancake recipe is so good...I'm going to do a RAW banana pudding with the batter and will add with the "vanilla wafer recipe" I came up with..I will let u know how it turns out!

  10. December 31, 2008 at 17:53

    naptrees - i just used a small cheesecake pan, and then used an apple corer to make the hole in the middle :)<br /><br />I look forward to your banana pudding!

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