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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Lack of snow keeps Mt. Ashland closed until further notice Police: Man tried to throw woman off balcony Central Point celebrates Martin Luther King Jr. Day Medford CERT team takes shape Medford School Board meeting deferred because of Ducks game Crime, Courts and Emergency Services Police: Man tried to throw woman off balcony Medford CERT team takes shape Grants available to help Jackson County property owners reduce fire risk Emergency Services Three daylight burglaries reported in apparent east Medford spree Politics and Elections Councilman stirs online dust-up with anti-marijuana post State certifies recount showing failure of GMO-labeling measure Education Medford School Board meeting deferred because of Ducks game Medford bulks up student support for math, reading Ashland schools to implement chickenpox precautions Traveling artist sets the stage for Ruch School amphitheater Ruch school class focuses on the natural environment Environment OR-7 now officially the leader of his pack Ashland trails up for changes Monument expansion expected to increase tourism, protect resources Biologist resigns over LNG reporting failure Bird flu discovered in Winston backyard flock State News Suit targets 'auto-hold' video poker strategy 'Portlandia' takes a different path in season 5 Daughter of psychic pleads guilty in elaborate con Oregon may see hemp crop this spring under new rules Forest Service scraps $10 million PR campaign Nation - World Obama makes Maduro’s ‘insolent Yankees’ line harder to sell Obituaries Jean Elenor Bowers Death Notices Edgar Frutchey III Shirley M. 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Playa. Weather. Community blog: Happy New Beer Year! 5 Things to Do This Weekend (Jan. 9-11) Lost in Suburbia: The bug stops here 11 reasons why we love wrought iron fencing Food Community blog: Happy New Beer Year! Community blog: Scanty spuds stretch winter greens into salad Entertaining with a gift of treasure Food for Thought: Save time on weeknight meal prep Community blog: Farm share boosts resolve to eat more veggies Home and Garden 11 reasons why we love wrought iron fencing Dear Monty: Eight great tips to ponder before investing in real estate Home Help: Timeless or trendy? Achieve both in your home decor this year Dear Monty: Best start for 1st-time homebuyers Dear Monty: Can a rookie real estate agent be a good choice? Health Community blog: Tale of the Tape Community blog: We Don't Have To Conspire Against Good Health HealthStyle: New year, new you Health Watch: Build up your glutes in the off-season Dr. Jeff Hersh: What's a monoclonal antibody? 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Ashland closed until further notice ... Police: Man tried to throw woman off balcony ... Medford School Board meeting deferred because of Ducks game ... Lack of snow keeps Mt. Ashland closed until further notice ... Police: Man tried to throw woman off balcony ... Medford School Board meeting deferred because of Ducks game ... A FRESH APPROACH Entertaining with a gift of treasure Comment By Jan Roberts-Dominguez for the Mail Tribune MailTribune.com By Jan Roberts-Dominguez for the Mail Tribune Posted Jan. 7, 2015 @ 12:01 am By Jan Roberts-Dominguez for the Mail Tribune Posted Jan. 7, 2015 @ 12:01 am » Social News Take it from someone who’s never adjusted to blue M & M’s: change is challenging. It’s also inevitable. So as a parent, you adjust to life’s transitions and rejoice in your children’s march toward maturity. All the while, of course, steeling yourself for those pivotal  moments. Not so much because you’re clinging to a life unaltered, but because dramatic changes that are part of the parenting package — leaving home and matrimony — carry the family into uncharted waters. When you’ve landed there, the holidays can seem particularly daunting, especially when it translates into a departure from some valued traditions. When our own sons began to build their lives, Steve and I discovered that the experience gave us a fresh perspective on the season. The magic and hope it promises but too rarely provides is attainable if we focus and gear down. More than ever, I feel that in order to truly experience what should be a joyful and meaningful time of year, we need to embrace life rather than manage it.  Last year, for example, my mother, husband, and I were going to be spending Christmas in the Seattle area at our oldest son and his family’s new house. Not wanting to step on any of their established traditions, yet wanting to bring something a little different to the holiday, we decided to introduce a new Christmas Eve activity: a treasure hunt! The hunters were going to be said son, Brandon, daughter-in-law Julie and our two granddaughters, Anna (age 12) and Lily (age 10). Prior to hitting the road, Steve, Mom, and I assembled 10 little gifts for each hunter. Mom and I tracked down some tasty local treats sparkly baubles as well as handy kitchen gadgets. We also baked a few of their favorite goodies. Steve acquired some cool outdoor gear from our local sporting goods store, book-ish items from Grass Roots book store, and unique little tools from his favorite hardware store. During the five-hour road trip to Maple Valley, Mom, Steve and I brainstormed hiding places and accompanying clues for each person’s treasure hunt. For instance, one of Julie’s treasures was going to be hidden in the trunk of their car, and so the clue was “In Britain, it’s called The Boot.” Brandon’s most challenging clue:  “Attorneys General are called this. So is somethiing else! It holds your treasure.” That, of course, was the silverware drawer.  About an hour before launching the hunt we kicked the team of hunters out of the house so we could plant the treasures throughout. Then each person was handed his or her unique list of clues. For the next 30 minutes, the house was filled with shrieks of delight, groans of frustration, and hysterical laughter. At one point, Lily and Anna needed Mom — their 91-year-old great grandmother — to help them solve a clue (“Ask Grandma Margaret her favorite color ... your treasure is under something that rhymes with this.” and “Ask Grandma Margaret what a Davenport is ... then look behind it!”) Each hunter’s accumulated booty was the equivalent of what we would have stuffed into a Christmas stocking and handed over the next morning. But the treasure hunt was oh so much more fun and interactive. Which just goes to show, the magic, hope, and joy of the season is all around us. And new traditions are born every year. We just need to slow down so they can find us. The following recipes are all treasure-hunt worthy treats. Easy to prepare ahead of time, and perfect when packaged individually for the recipients. Some have an adult slant to them (bourbon balls and hot-buttered rum mix, for example), and some are even savory-but-appropriate (the muffuleta relish would be an appreciated treasure for an adult who will be entertaining during the holidays and beyond). You’ll find clear cellophane bags and little 2-ounce bottles (perfect for a dollop of my Chocolate Truffle Sauce) at your favorite craft store. My Special Chocolate Truffle Sauce This has been a favorite specialty of mine for many years, and I can always count on requests for it every December, so here it is again. NOBODY suspects just how easy and fast it comes together. So in no time flat, I have a decadently rich and chocolately Christmas gift which I jazz up by presenting in lovely jars, with a simple-yet-colorful homemade label. The recipe can easily be doubled or tripled. And skip the homemade labels, if you want to   1 pound semisweet chocolate, cut into very small (1/4-inch) chunks 1-1/2 cups heavy cream 5 tablespoons butter, softened and cut in chunks Place the chocolate chunks into a large heat-proof bowl. Now place the bowl over a saucepan filled with hot (not boiling) water. Let the chocolate mixture begin to slowly melt while you proceed with the recipe. In a small heavy saucepan, bring the cream to a boil, stirring constantly. Remove from heat and immediately pour it over the chunks of chocolate, stirring constantly until the chocolate has melted. Keep the bowl positioned over the hot water because this will help keep the temperature at the melting point. Once the chocolate is smooth and creamy, stir in the butter and continue stirring until the mixture is well blended and smooth. Pour the sauce into clean jars and let cool completely before screwing on the lids. Refrigerate the sauce. It will become firm, but just tell the lucky recipient to scoop out the sauce as needed and either warm in a pan on the stove, or at low power in the microwave. Of course, most folks end up just eating it directly from the jar. Makes about 3 cups sauce (recipe can easily be doubled or tripled). Bourbon Balls Makes about 3 dozen balls. These are how I remember my Aunt Nida made them 6 cups crushed vanilla wafers (2 boxes) 2-1/4 cups roasted and chopped nuts (such as hazelnuts, almonds, pecans, or walnuts) 1/3 cup dark corn syrup 3 tablespoons unsweetened cocoa powder 2 cups powdered sugar 1-1/2 cups bourbon (good quality and flavorful, such as Old Grand Dads Additional 1/3 cup of finely chopped toasted nuts 2 tablespoons additional powdered sugar Place the vanilla wafers and nuts in the blender or food processor and run the motor to finely chop the mixture. Scrape the mixture into a bowl and add the corn syrup, cocoa powder, powdered sugar and bourbon. Mix well to form a dough. Refrigerate at least 12 hours. Combine the 1/3 cup of nuts and remaining 2 tablespoons of powdered sugar. Shape the dough into 1-inch balls. Roll the balls through the powdered sugar mixture. Coconut Ganache Bourbon Balls Makes about 3 dozen balls. This is a delicious variation on the previous recipe. 1 batch of Bourbon Balls (previous recipe) 2 cups sweetened coconut flakes 2 cups semisweet chocolate chips 1/2 cup heavy cream Prepare the bourbon balls. Chill thoroughly. When ready to coat the bourbon balls with the ganache and coconut, process the coconut flakes in a food processor briefly to reduce their size to small bits (but not a powder). Scrape the coconut into a wide saucer. Combine the chocolate chips and heavy cream in a glass bowl and microwave for one minute, then remove and stir gently. The chocolate should be starting to melt. Return the mixture to the microwave and heat for another twenty seconds. Remove and stir the mixture until the chocolate is melted and glossy. Dip the chilled bourbon balls in the melted chocolate (you don ft have to coat the bottom surface), reheating the chocolate as necessary if it begins to firm up. Place the coated balls on a rack set on top of wax paper. Before the chocolate has a chance to set up on the balls, sprinkle some of the coconut on top. Re-use the leftover coconut that falls through the cooling rack onto the waxed paper. Refrigerate the balls at least for a couple of hours, or overnight. They age nicely and taste even better after the flavors merge and mellow. Store in an airtight container. Candied Hazelnuts These are a wonderful treat to make during the holidays — both as gifts and to have on hand. I’ve been serving them to drop-in-friends, along with a glass of wine this month and they’ve been a big hit. 4 cups shelled hazelnuts 1 tablespoon butter 4 tablespoons light Karo syrup Place hazelnuts on a jelly roll pan and toast in a 350 degree oven just until very pale golden brown and the outer papery skins are beginning to crack and separate from the nut. Remove from oven and let cool. Pour into a large terry cloth twoel and either fold it over or place another towel on top. Rub vigorously back and forth through the towel to peel away the skins from the hazelnuts. This can be done several days ahead and the nuts stored in an airtight container.  When ready to candy the hazelnuts, preheat the oven to 225 degrees. Place the 1 tablespoon of butter in the center of a jelly roll pan (or any baking sheet with sides), and put the pan in the oven to melt the butter. When the butter has melted, mix in the Karo syrup, then add the skinned filberts. Sprinkle lightly with salt and using a wide spatula, stir the nuts around in the syrup/butter mixture to evenly coat the nuts and spread them into a flat layer in the pan. Begin roasting the nuts, stirring about every 5 to 7 minutes so they stay evenly coated with the syrup as it cooks. In preparation for cooling the nuts, spread a large sheet of waxed paper or parchment paper on the counter. Then, when the nuts are a lovely golden brown, remove from oven and pour them out onto the paper to cool, quickly spreading them apart so they don’t touch each other during cooking. (It’s not a tragedy if some stick together; they break apart very easily after cooled.) That’s it. When the nuts are completely cool, store them in an airtight container. Frozen Hot Buttered Rum Batter Makes 6 cups of frozen batter. 1 quart French vanilla ice cream, softened slightly 1 pound butter (4 cubes), softened 1 pound brown sugar 1 pound powdered sugar 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg For the drinks: Rum Boiling water Nutmeg In the large workbowl of a food processor (or in a large bowl, using an electric mixer), combine the ice cream, butter, sugars, cinnamon, and the 2 teaspoons of mutmeg. Mix thoroughly. Pack into a freezer container(s) and store in the freezer. To use: place 2 to 3 tablespoons of the frozen batter in each mug. Add desired amount of rum (1-1/2 to 2 ounces), and 1 cup of boiling water. Stir to blend, then top with nutmeg. Recipe adapted from “A Taste of Oregon,” by the Junior League of Eugene. Muffuleta Garlic-Olive Relish This is a zesty spin on simple Tapenade. It’s kicked up a notch in garlic, olive oil and other goodies, and even makes a hearty condiment on a submarine sandwich concoction of Italian-style meats and cheeses. Several years ago I began fiddling with the formula and created the following version, which makes the perfect party spread, when accompanied by slices of a crusty baguette, or crostini. 1/2 cup coarsely chopped pimiento-stuffed olives 1/2 cup coarsely chopped pitted black olives 1/4 cup coarsely chopped red onion 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley 1/4 cup balsamic vinegar (more to taste) 1 tablespoon minced garlic 2 teaspoons drained and rinsed capers 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon each: salt, freshly ground black pepper 1/3 cup extra virgin olive oil Place the olives, onion, parsley, vinegar, garlic, capers, oregano, salt and pepper in a food processor.  Pulse the mixture until the ingredients are finely chopped.  Add the olive oil and continue processing until the mixture is thoroughly chopped but not pureed. Adjust seasonings, adding additional vinegar if it needs a "zing," or additional olive oil if the mixture seems too "sharp." Will keep in the refrigerator for at least one month. Since the olive oil solidifies at low temperatures, remove from the refrigerator at least 30 minutes before serving.   Balsamic Vinaigrette with Sweet Honey Mustard For the cook in your treasure hunt, make a batch of this, then attach a label explaining how tasty it is with an apple and hearts of romaine salad (with toasted hazelnuts), or any number of  winter salads incorporating fresh greens, fruits, and nuts. The hint of vanilla gives it a lovely toasty quality that compliments the nuts and some cheeses, such as Cheddar, Feta, Blue cheese, and provolone. Even shavings of a good-quality Swiss and extra-aged Gouda would work. 1/2 cup red or white wine vinegar 2 teaspoons balsamic vinegar 1 teaspoon sugar 1 teaspoon Sweet Honey Mustard (I use the Inglehoffer brand made by Beaverton Foods) 1/2 teaspoon salt 1/2 teaspoon vanilla  2/3 cup canola oil (or a canola oil blend) In a container, whisk together the vinegars, sugar, mustard, salt, and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette. Jan Roberts-Dominguez is a Corvallis food writer, artist, and author of “Oregon Hazelnut Country, the Food, the Drink, the Spirit,” and four other cookbooks. Readers can contact her by email at [email protected] , or obtain additional recipes and food tips on her blog at www.janrd.com . By Jan Roberts-Dominguez for the Mail Tribune MailTribune.com By Jan Roberts-Dominguez for the Mail Tribune Posted Jan. 7, 2015 @ 12:01 am » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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