"The winter solstice occurs exactly when the axial tilt of Earth's polar hemisphere is farthest away from the sun." For centuries, rituals, festivals, and holidays marked the resurgence of the winter Sun. Stonehenge is thought to provide a portal to view the sunset of the year's shortest day. In 46 BC, Julius Caesar established the Julian calendar and set December 25 as the day of the European winter solstice. Pagans, worldwide, once gathered to banish the cold and celebrate being halfway to the warmth of the longest day.

Not wanting to ignore centuries-old traditions, we have a little soiree the day before Martin Luther King Day to celebrate the return of the light. By the middle of January, the gradual lenthening of the day is a certainty. I don't turn the living room lamps on until 4:45 or so, the City of Tacoma's hideous orange day-glo street lights don't go on until 5:00, the sun rises spectacularly between 7:00 and 7:15 am, and grape hyacinths pop up, brashly ignoring the 30 degree nights.

We skipped last years' event so are really ready this year with a Semi Sicilian-based menu. Years ago I watched Mario Batali make arancini and planned everything around that memory. I found the recipe he used, added several dishes I'd made successfully before and eventually went with the menu below. I thought I was the first to know about arancini. Imagine my surprise when I saw them for sale both at Costco and Trader Joes. Once again, I'm the last to know.

BTW, I'm almost sure Costo's or TJ'swould be as good as mine and certainly easier. For heaven sakes, Batali's recipe starts with, "6 1/2 cups leftover risotto." Really?? Leftover risotto?

ANTIPASTO  PLATE
ARANCINI WITH TOMATO SAUCE
BUTTERNUT SQUASH SOUP WITH SAGE CROUTONS
TUSCAN BREAD SALAD
SICILIAN CHICKEN CANZANESE
ORZO WITH SPINACH
MANGO PANNA COTTA

Winter solstice, courtesy of Flickr


 My friend Jim's picture of a 2011 December sunset in Grayland, WA


Sunrise off Lake Superior, December 2010


December sunset in La Jolla CA, 2007



Here are the recipes I used for the sort of Sicilian menu. All are fairly easy and more than tasty. The mango panna cotta is a real keeper.

Roasted Pepper Salad:

• 2 red bell peppers
• 2 orange bell pepper
• 1/3 cup pitted kalamata olives, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons drained capers
• 6 fresh basil leaves, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

Tuscan white bean spread

• 2 15 oz cans white beans, rinsed and drained
• 2 teaspoons coarse sea salt (Fleur de sel)- or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons water
• 1/3 cup extra virgin olive oil
• roasted garlic
• 1 tablespoon flat leaf parsley
• 1 tablespoon fresh Rosemary
• 1 tablespoon fresh Thyme

Place all ingredients in the bowl of a food processor and blend until smooth. Serve with sliced French baguettes or grilled pita bread

ARANCINI 
(Worked just fine to fry in the morning, keep at room temperature, and reheat in a 350 degree oven ten minutes before serving.) 

• 6 cups pre-cooked rice (leftover risotto works well or even leftover plain rice from take-out)
• 2 eggs, plus 4 eggs separated
• 1 cup freshly grated Pecorino Romano or Parmesan, plus more for grating
• Pinch of red chile flakes, plus more to taste
• 1 bunch mint coarsely chopped, leaves and stems and all, 2 tablespoons reserved for garnish
• 1 pound fresh mozzarella cheese, cut into small cubes
• 2 cups panko or breadcrumbs for coating
• oil for frying
• Salt, to taste

Place the cooked rice in a large mixing bowl. Add 2 whole eggs and 4 egg yolks. Then mix in pecorino, sea salt, chile flakes and mint. Set the egg whites aside.

After ingredients are thoroughly mixed, form into 2.5” to 3” diameter balls, filling center of balls with several pieces of cheese (or any other filling of your choosing).

In each of 3 shallow bowls, place flour, egg whites and breadcrumbs. Whisk the egg whites briefly to loosen them. Roll each ball in egg whites, then in breadcrumbs. Place balls on a tray, and refrigerate uncovered for one hour.

Heat 4 inches of olive oil in a deep fryer or a pot to 350 F. CAUTION – don't fill pot above two thirds full.

Carefully place 3 balls at a time into pot and fry until golden brown, about 3 to 4 minutes, stirring with a kitchen spoon to keep them moving.

Using a spider or a slotted spoon, drain cooked balls on paper towels. Serve hot or at room temperature. Finish with grated pecorino cheese, chile flakes and mint.

Chicken Canzanese

• 1 tablespoon olive oil
• 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (bacon is a less expensive alternative)
• 4 medium garlic cloves , sliced thin lengthwise
• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• Ground black pepper
• 2 teaspoons unbleached all-purpose flour
• 2 cups dry white wine
• 1 cup chicken broth
• 4 whole cloves
• 1(4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
• 12 whole fresh sage leaves
• 2 bay leaves
• 1/4-1/2 teaspoon red pepper flakes
• Juice from 1 lemon
• 2 tablespoons unsalted butter

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed oven-safe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.

Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.

Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)

Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.

Mango Panna Cotta:

• 1/4 cup whole milk
• 1 cup mango pulp
• 1 tablespoon unflavored powdered gelatin
• 3 cups heavy cream
• 1/2 cup sugar
• Pinch of salt

Mango Sauce: 

• 1/2 cup mango pulp
• 1/4 cup sugar
• 1 tablespoon lime juice

Panna Cotta:
 
Place the milk, gelatin and mango puree in a blender. Blend until smooth.
Pour milk mixture into a small pan and stir over medium heat, about 5 minutes.
 
Add the cream, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
 
Pour into 6 glasses or ramekins so that they are about 1/2 full. Refrigerate until set, at least 4 hours. Spoon the mango sauce on top and serve.

Mango sauce:

Place all the ingredients in a small sauce pan and cook stirring often for about 10 minutes or until a syrup consistency.