A Discovery of Witches by Deborah Harkness

I realize I am late to the party with this book, but seriously, I only “discovered” A Discovery of Witches, and forgive my cheesy-ass pun, when the Sundance Channel started airing the previews for the TV series based on the book trilogy. The series looked so well-made that I had to read the book and find out what all the hype was about.

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I’ll be honest and say off the top that no one does witches and vampires better than Anne Rice. They simply don’t. The woman has taken lush, lyrical, sometimes purple prose to new heights of sensuality when describing the taste of blood, the sensation of magic affecting the world around us, the scent of skin and flesh, the feeling of luxury in the smallest of details. So I went in fully not expecting anything similar to hers, but still hoping for a good read. And I wasn’t disappointed, though it was a different experience than what I’d expected.

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Matthew Clairmont is a vampire and Diana Bishop is a witch, in this fascinating universe of humans, vampires, witches, and daemons. They are both scholars in Oxford, Matthew a geneticist and medical doctor, and Diana a PhD-carrying professor of ancient alchemical texts. They meet in a library when Diana, whose witch talents have been “bound” since childhood, inadvertently unearths the magical tome Ashmole 782, an ancient book of magic that purportedly gives the secrets of how vampires, witches and daemons came into being and how any of these magical races might destroy the other and rule the world.

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Slightly melodramatic, yes. Of course, they have an instant attraction to one another, and of course they end up falling in love. The trajectory of their romance isn’t what you’d expect, though, since vampires, witches and daemons are forbidden from “fraternizing,” and they don’t consummate their love, at least not in this book. There are two more after this book, so hopefully they get some action in one of those. 😉

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Harkness writes with an unusual mix of historical reverence and modern sensibility, having her characters be these magical creatures with godlike powers, eternal life, and incredible talents…….and they do yoga. No, seriously. I about died laughing in the beginning of the book when Matthew courts Diana by taking her to a yoga class. Nothing against yoga here, but just the thought of a centuries-old blood drinker twisting himself into a downward-facing dog position gave me the giggles. Anyway, I digress.

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I do have to say that I didn’t much like the character of Matthew, quite honestly. I get that vampires, in this literary universe, are protective of those they love, and at heart, are predators so they consider the chase and the hunt an elemental part of any interaction and relationship. That, combined with being centuries old and being essentially a bossy, old-fashioned man who thinks he knows everything, make him a jerk. Pardon my crudeness, but yes, Matthew Clairmont is sort of a dick. He grew on me eventually, but I still think he’s an arrogant ass at times.

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There are some superb food references in this book, for being in the culinary repertoire of an ancient vampire who doesn’t even ingest food, at least, not much food. Matthew invites Diana to dinner at his elegant home when they are starting to fall in love, though ostensibly he is only inviting her to protect her from the other witches, vampires and daemons who have also sensed that the magical Ashmole has been unearthed and want to get their claws on it. But we all know Matthew has more on his mind than a book.

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The next course was a stew, with chunks of meat in a fragrant sauce. My first bite told me it was veal, fixed with apples and a bit of cream, served atop rice. Matthew watched me eat……..”it’s an old recipe from Normandy,” he said. “Do you like it?” “It’s wonderful,” I said. “Did you make it?”

I know the book specifies that Matthew makes Diana an old French-style veal stew with apples, but I can’t really stomach veal these days, so in honor of the fact of Matthew’s essential Frenchness, I opted instead for a beef stew with Dijon mustard and brandy. Can you get more Gallic than Dijon and brandy? 🙂

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INGREDIENTS
2 tablespoons olive oil
3 shallots, chopped
4 tablespoons butter, as needed
2 pounds beef chuck, cubed
2 tablespoons flour
Sea salt and freshly ground black pepper
1 cup brandy
4 cups beef stock, preferably unsalted as the Dijon has quite a lot of salt
1/2 cup stoneground mustard
1/2 cup Dijon mustard
4 medium carrots, peeled and cut into small chunks
1/2 pound mushrooms, stemmed, cleaned and quartered
1/2 cup red wine

METHOD
Heat the olive oil in a Dutch oven and add the shallots, with a sprinkle of sea salt over them. Cook until softened but not browned, about 10 to 15 minutes. Remove to a bowl.

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Add the butter to the oil in the pan.

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Add the flour, salt and pepper to a large plastic bag, then put in the beef cubes to coat. Shake off excess flour with tongs, and place half the cubes in the pan.

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Cook over medium-high heat until well browned and crusty on all sides, then put into the bowl with the shallots. Repeat with the remaining beef cubes.

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Add the brandy to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose.

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Pour in the beef stock, the Dijon mustard and the stoneground mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 and 1/2 hours.

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Add carrots, and continue simmering for 40 minutes, or until slices are tender.

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The last 15 minutes of cook time, add the mushrooms and the red wine to the bubbling, fragrant stew. Simmer another 5 minutes, taste for seasoning, and serve with butter noodles and red wine to drink.

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So good and richly flavored! The mustard and brandy really complement one another, and perfectly tenderize the beef. No doubt a vampire would approve. I know we loved it so much we ate it all up before I could take the requisite “food and book” photo, so yet another shot of the luscious stew will have to suffice.

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The Farolitos of Christmas by Rudolfo Anaya

Thanks to TB for the photography.

Welcome to December, and a month of holiday-themed books and food!

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Those who know me know my great and abiding love for the books of Rudolfo Anaya. He’s called the Godfather of Chicano literature for a reason, and it’s his novel Bless Me, Ultima, that catapulted him and our beloved home state of New Mexico, to global fame. He brought the life and times of New Mexicans to a worldwide stage, and showed that, no matter our background, heritage, race, gender, religion or beliefs, we all share the same hopes, fears, desires and hurts. Rudy is also a personal friend, an amazing humanitarian and human being, and as I always say jokingly, had I met him 40 years ago and were we closer in age, I would have married him.

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He writes in a mild, gentle manner that hides a voice of power and strength. He promotes love, standing up for yourself and those weaker than you, spirituality, passion, sensuality, and self-awareness. He is a poet, an educator, a shaman of words, and I adore the man, what can I say?

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Me and my idol.

One of his books I love reading around the holidays is The Farolitos of Christmas. The story is simple, a little girl named Luz, which means “light” in Spanish, is getting ready for Christmas in her small town of San Juan in Northern New Mexico, during WWII. She lives with her mother and her grandfather, with whom she is very close. Her grandfather, every year since before Luz was born, made the traditional farolitos, little woodpiles lit to celebrate the birth of Jesus Christ, and also to light the way of the children acting in the annual Nativity play called “Las Posadas.” Luz’s grandfather is recovering from the flu and is not strong enough to cut all the wood needed for the farolitos, so one day, while buying sugar for her mother’s biscochito cookies, Luz comes up with the ingenious method of pouring sand into paper bags, putting a candle inside each bag, and lighting it. That way, the wind cannot put out the light, the way is lit for the Christ Child, and Christmas can be celebrated at last.

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Side note: if you ever want to see two New Mexicans argue, ask them which word is correct: luminaria or farolito. Then sit back and enjoy the drama.

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Aside from being such a wonderful children’s book, this story is close to my heart because it portrays things that I have grown up around and been part of since childhood. The concept of farolitos, or luminarias, has been part of my heritage and culture always. It would not be Christmas in our family, in our state of New Mexico, and indeed in our Hispanic New Mexican culture, if we didn’t have the traditional holiday dishes of posole, tamales and biscochitos. And then, of course the theme of Luz’s closeness to her grandfather resonated powerfully, as I was raised by my Nana and was closer to her than perhaps any other person on earth. I miss her so very much.

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My beautiful Nana Jean

My Nana made the best biscochitos, though I’d guess every New Mexican says that about their grandmother. Being so close to my own, making her traditional Christmas cookie made me feel close to her. She was always the one who made Christmas special, decorating, making her holiday candy and cookies, putting up her lavish Nativity scene, decorating the tree with all the wonderful homemade ornaments she’d made over the years.

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With her gone, the heart has somewhat gone out of Christmas for me, though I try every year to rekindle that holiday spirit. I am particularly down this year, for a variety of reasons both personal and political, but what keeps me going is the reminder that, despite and because of everything, life does indeed go on. And so I reconnect with my own life force by doing the thing that always brings me joy – cooking for others. Though I do admit to shedding some tears as I read her recipe and got started. But that is life, is it not? Joy and pain, sometimes at the same time.

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This is the method that I used. It’s my Nana’s recipe, unaltered with the exception of the addition of 1/3 cup of amaretto, and only because I love the almond taste. But other than that, it’s our traditional family recipe. Because how can you improve on perfection?

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INGREDIENTS
2 cups Crisco
1 cup lard
3 large eggs, room temperature

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2 cups sugar
3 teaspoons anise flavoring
1 teaspoon vanilla
10 cups all-purpose flour
4 teaspoons baking powder

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1 teaspoon salt
1/3 cup whiskey
1/3 cup Amaretto
Sugar and cinnamon mixed together

METHOD
Cream the lard and shortening together.

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Add the eggs and sugar. Cream again.

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Add in the anise and vanilla. Mix together again.

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Mix the flour, baking powder and salt together in a separate bowl. Gradually incorporate it to the lard/egg mixture, slowly mixing together.

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Slowly pour in the whiskey and the Amaretto to the forming-dough, continuing to mix slowly until you have a nice, round ball of dough.

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Wrap in plastic wrap, and refrigerate at least an hour. When ready to bake, take out the dough, and heat the oven to 400F. Dust a counter or other surface with flour and start rolling out the dough.

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Cut out shapes with cookie cutters or with a coffee cup.

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Dip each cookie shape into the sugar-cinnamon mixture.

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Lay out on cookie sheets, and bake for 10 minutes, or until the cookies are golden-brown.

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Allow to cool, and enjoy. Or you could do what my Nana always did, and share generously with family and friends. ‘Tis the season, after all! These are delicious as snacks, served to guests with some tea, eaten with early-morning coffee, or eaten Italian-style dipped in red wine. Really, they are good at anytime of the day. But it’s not a New Mexico Christmas without homemade biscochitos.

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Here’s to my Nana Jean. Merry Christmas!

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