JANUARY

"When the Days Begin to Lengthen, the Cold Begins to Strengthen"

Another January has rolled around, with the requisite New Year's resolutions and two and a half feet of snow blanketing my garden, berry bushes, and fruit trees. Following so closely on the heels of December's winter equinox, I think at first we might wonder if January isn't just toying with us. Any slight increase in daylight is more than offset by bitter cold, and just when we've suffered through entirely too many snowstorms, a deluge of freezing sleet comes along to remind us things really could be worse.

Hmm ... when you get right down to it, maybe snow isn't such a bad companion to have hanging around after all! It buffers the roots of perennial plants, keeping them safe from extremes of cold. It's great for snowshoeing, skiing, sliding, and snowboarding, and for bragging to our Southern friends and relatives about how many feet of the white stuff we're suffering through this time around! Judging from the multiple trucks stacked with logs that come roaring down the road in front of my house daily, it isn't so bad for the loggers, either.

January is a slow month as far as gardening is concerned hereabouts; the only green things growing at this point are my houseplants and that little tub of mint I dug from my herb garden last fall. Fortunately, the freezer and pantry shelves are still well stocked with pickles, jams, and produce from last year's gardening ventures. And because by the end of the month the days really are becoming noticeably longer, I can once again look forward to starting seedlings for next summer's garden sometime soon. What a good thing January's here after all; when else would I have a chance to look at all those seed catalogs?

Because January begins in celebration, some of the recipes in this first chapter are of a festive nature. However, festive doesn't necessarily mean expensive; with a little bit of know-how, you can produce a wide variety of delicious dishes for very little cost and effort. As we journey through the year together, you're going to learn lots of tricks about producing delicious home-cooked food, whether utilizing what you've raised yourself or purchased from others who've worked hard to provide it for you.

January is a month of rest, renewal, and planning. As I plot out next summer's garden, which of course will be bigger and better than ever, let's begin our journey together through a country year. With a culinary treat or two getting us off to an optimistic start, even better things are sure to follow.

January

1. Breakfast Delight

2. Orange Date Bran Muffins

3. Cream Cheese Coffee Cake

4. Farmhouse White Bread (Two Loaves)

5. Cinnamon Raisin Bread

6. Tangy-Herbed Oyster Crackers

7. Nutty Cereal Snack Mix

8. Creamy Clam Dip

9. Roast Beef Tenderloin

10. Mushroom Gravy

11. Beef Paprikash (Goulash)

12. Pot Roast

13. Old-Fashioned Pot Roast

14. Ridge Beef

15. Roast Saddle of Venison with Cumberland Sauce

16. Cumberland Sauce

17. Venison Stew

18. Venison Mincemeat

19. Mini Mincemeat

20. Meatless Mince Fruit

21. Napoleon of Butternut Squash

22. Orange Anise–Glazed Carrots

23. Brussels Sprouts with Blue Cheese Dressing

24. Warm Winter Salad

25. Mashed Potatoes

26. Scalloped Corn

27. Rabbit Casserole Provencal

28. Herbed Biscuits

29. Country-Fried Rabbit

30. Piecrust ... or Piecrust

31. My Favorite Piecrust

32. Basic Piecrust

33. Piecrust Cookies

34. Pineapple Pie

35. Puff Pastry

36. Chocolate Layer Cake with Fudge Frosting

37. Fudge Frosting

Breakfast Delight

January mornings begin with sunlight filtering golden though the trees overlooking my back meadow. The birds are busy eating at the feeders, hoping to get their fill before the squirrels join in the fun. We all know eating a proper breakfast is the best way to start your day. Oatmeal is a great source of fiber and nutrients; adding some fruit and nuts while we're at it can only improve things. Make an individual serving for one, or multiply the ingredients for the whole family.

For One

½ c. (cup) rolled oats, old-fashioned or quick cooking
1 c. water
dash salt
1 T. (tablespoon) chopped walnuts/almonds
1 T. raisins or other dried fruit
½ c. diced fresh apple
1 T. maple syrup or honey
A few drops of vanilla
A pinch of cinnamon
A pinch of nutmeg
Milk or light cream for pouring

For Four

2 c. rolled oats of choice
1 c. water
¼ t. (teaspoon) salt
¼ c. raisins
2 c. diced fresh apple
¼ c. chopped walnuts/almonds
2 T. honey
2 T. maple syrup
¼ t. cinnamon
¼ t. nutmeg
½ t. vanilla

Milk or light cream for pouring

Combine the oats, salt, and water in a small saucepan. Bring to a boil and cook from 1–3 minutes, depending on whether you're using quick cooking or old-fashioned oats. Remove from heat and stir in everything else except the milk or cream. Allow it to stand for about a minute to blend the flavors and then enjoy with milk or cream.

Orange Date Bran Muffins

Bran muffins are a great way to add fiber and nutrients to your diet, but only if they're properly moist and sweet. As with so many foods, the manner in which they're prepared is as important as the ingredients they contain. There's nothing like a little zing of orange to help get rid of those winter blahs. These muffins are particularly good with a dab of cream cheese, although you can't go wrong with butter, either.

1¾ c. bran cereal
¼ c. corn oil
¾ c. milk
1 t. grated orange zest
¾ c. orange juice
1 egg
1 t. baking powder
1 t. baking soda
½ c. sugar
1¼ c. flour
½ t. salt
½ c. chopped dates

Soak the cereal in the milk and orange juice for 5 minutes. Whisk in the egg and oil. Combine the sugar, flour, baking powder, baking soda, and salt. Stir into the wet ingredients along with the chopped dates and orange zest. Divide evenly among 12 lined or well-greased muffin cups. Bake on an upper rack of the oven at 400°F for 15–20 minutes. Cool in the muffin tin for about 5 minutes before turning out. These are at their best served while still warm, although they're easier to remove from the wrappers when a bit cooler.

Cream Cheese Coffee Cake

If you want something a little rich and indulgent for your winter breakfast or brunch, this recipe is the one for you. It's based on a recipe given me by Christine Jefferson, a friend of Finnish heritage who understands the value of a stick or two of butter. Try eating some fresh and freezing some for a rainy (or...