Comfort fare for uncomfortable times provides warmth, nostalgia

In our current state of confusion, fear, grief and loneliness, Christmas, though certainly not merry, served to remind us that we are never really alone. With most of us having spent the holiday with the pets, watching old movies and enjoying a tuna sandwich rather than turkey or prime rib – the true meaning of the day was made clear: I’ll bet there was no turkey dinner in the manger, either.

Still, a little hug is needed now and then, and with that comfort a resounding “no-no,” how about comfort food? Warming soups, cookies and milk, old-fashioned pudding and old favorites may put a more gentle light on things. Herewith, a few possibilities.

Curried Lentil Soup

1 Tb, olive oil

1 cup finely chopped onion or chopped green onions with tops

1 Tb. minced fresh garlic

1 Tb. minced, peeled fresh ginger*

1 1/2 Tb. curry powder

3 cups vegetable stock (preferably carrot-based)

1 Tb. balsamic vinegar

1 pint lentils, cooked

2 cups fresh baby spinach, stemmed, shredded

1/4 tsp. EACH salt & ground black pepper

1/4 cup chopped fresh cilantro or parsley

1/4 cup plain Greek yogurt

Over medium heat in a medium saucepan, pour oil and swirl to coat. Add onion, sauté 3 minutes; then garlic and ginger; sauté for 1 minute. Add curry powder and cook only about 10 seconds, stirring constantly. Add broth, vinegar and cooked lentils. Increase heat to high. Bring to a boil, then reduce heat and simmer for 5 minutes add spinach , salt and pepper to mixture and stir till spinach wilts. Stir in 2 tablespoons of cilantro and serve in bowls topped with yogurt and sprinkled with remaining cilantro.

• You nay use very finely minced preserved or candied ginger in a lesser amount, or a pinch of ginger powder.

NOTE: I like to add one or two finely chopped or grated carrots to this soup – easy to do if you boil them in the stock.

My all-time favorite go-with-anything biscuit is still the never-fail baking powder variety. Its simple ingredients and ability to accept stir-ins for taste change make it a natural for soup accompaniment, Here’s how, with variations.

Baking Powder Biscuits

2 cups all-purpose flour

1 tablespoon baking powder

1/2 tsp. salt

5 Tb. cold unsalted butter, cut up

2/3 cup milk

Heat oven to 450F. Put flour, baking powder and salt into large bowl and stir to mix well. Add butter and cut in with a pastry blender or two knives or rub in with your fingers, until mixture looks like fine granules. Add milk and stir with fork until a soft dough forms. Turn out on a lightly floured board and press out gently, giving only 10-15 kneads. Pat to even the surface and create an 8 1/2-inch circle 1/2- to 3/4-inch thick. Cut with a 2 to 2 1/2-inch plain biscuit cutter, pulling scraps together to make final biscuits. Place on an ungreased cookie sheet (sides touching for soft sides and separate for brown all around biscuits) and bake 12-14 minutes or until medium golden-brown. Line a wire rack with a linen towel and place biscuits on it, folding the cloth loosely over them. Cool at least 30 minutes for best flavor.

Variations include substituting buttermilk or plain yogurt instead of milk; stirring in 1/3 cup of finely chopped walnuts, chives or grated cheese to the dry ingredients; and/or replacement of 1 cup of the flour with 1 cup of rye flour or cornmeal.

What brings back memories better than old-fashioned pudding? Real home-made pudding, that is, with rich taste and texture, that takes a little time to make - perhaps topped with a dollop of real whipped cream or enhanced by a pour of half-and-half. Time is what we have plenty of now, so use it for this old-timey treat.

Butterscotch Pudding

1¼ cups heavy cream

¾ stick (6 tablespoons) real butter, unsalted

1 ½ cups packed brown sugar

2¼ cups whole milk

4 large egg yolks

¼ cup cornstarch

Dash/pinch of salt

In a saucepan over moderately low heat, heat cream until warm. Meanwhile, in a 3-quart heavy saucepan, melt butter over medium heat and stir in brown sugar. Cook, stirring occasionally until mixture is bubbling all over and appears smooth, about 5 minutes. Carefully add warm cream (mixture will bubble and steam) and cook, stirring over low heat until sugar mixture is dissolved, about 1 minute. Remove from heat.

In the top of a double boiler whisk together milk, yolks, cornstarch and salt. Add warm butterscotch mixture in a slow stream, whisking constantly. Place pan over bottom section containing simmering water. Cook pudding, whisking gently but constantly, 10 minutes or till it begins to thicken. Cover top of double boiler and cook 10 minutes more, whisking occasionally.

Remove lid from pan and cool pudding 5 minutes, whisking occasionally. Cool, then chill in a bowl or small containers, covered (for no skins to form) or uncovered (if you want skins) – at least 3 hours. Enjoy within three days. Serve as is or topped with whipped cream sprinkled with fresh-grated nutmeg.

Eggnog Pie

9-inch pie crust

1 envelope unflavored gelatin

1½ cups eggnog

1 cup powdered sugar

¼ cup butter, softened

8 ounces cream cheese, softened

1/3 teaspoon nutmeg

½ teaspoon rum extract (optional)

½ pint whipping cream

Have pie crust ready. Graham cracker crust, whether homemade or purchased is nice for this pie.

In small saucepan, evenly sprinkle gelatin over ½ cup of the eggnog. Let stand a minute or so to soften gelatin. Cook over medium heat, stirring constantly until gelatin is dissolved. Remove from heat, set aside.

In large mixer bowl, combine powdered sugar, butter and cream cheese. Beat on low speed until light and fluffy. Gradually add nutmeg, rum extract, gelatin mixture and remaining eggnog. Beat on high speed until smooth. Refrigerate 15 minutes or until mixture mounds slightly when stirred; pour into crust. Store in refrigerator for an hour or two before serving. Whip cream into stiff peaks and top pie as desired: fully covered, dolloped, or wreathed around the outer edge of the pie. Sprinkle with nutmeg. Chill till serving time.

If you still have a can of pumpkin left in the cupboard, make a batch of these cookies. With the frosting and a cup of tea,, or plain to be dipped in a glass of milk, they’re great TV-watching companions.

Pumpkin Cookies with Ginger-Cream Frosting

2½ cups flour

½ teaspoon baking soda

¼ teaspoon salt

2 teaspoons pumpkin pie spice

1 cup dark brown sugar, firmly packed

½ cup granulated sugar

¾ cup butter, softened

1 large egg

1 cup canned pumpkin

1 teaspoon vanilla

1 cup raisins (optional)

1 cup walnuts, finely chopped

Set oven to 350 degrees. Combine the first 4 ingredients in a medium bowl; set aside. In mixer bowl, combine and mix the sugars, then add the butter and beat well. Scrape down sides of bowl and mix again. Add egg, pumpkin and vanilla: mix until light and fluffy. At low speed, blend in flour mixture. Stir in raisins and nuts just until evenly distributed. Drop by tablespoonsful onto ungreased cookie sheet, about 2 inches apart. Bake 20-24 minutes or till tester in center of cookie comes out clean. Cool and frost.

Ginger Cream Cheese Frosting

3 ounces cream cheese, room temperature

4 tablespoons butter, room temperature

Scant ¼ teaspoon ground ginger

2 to 2½ cups confectioners’ sugar, sifted

2 tablespoons (or more) water

Beat cream cheese, butter and ginger together until light and fluffy. Add the confectioners’ sugar and thin with water to proper spreading consistency. Spread frosting on each cookie.

A Happy and Hopeful New Year to us all – may 2021 be kinder and the healing begin! God Bless.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.