by Marie Curcio

Our Cadbury Commons Community Enrichment calendar continues to include the wide variety of quality programs and events developed over the years. There is, however, a renewed dimension to our calendar planning that is invisible to the Calendar reader. At least once (and more often twice) a month, Cadbury residents gather to review and discuss the merits the programs/events of previous weeks. Following considerable discussion, Committee then decides about the timing and/or inclusion or omission of future programs/events. We have come to appreciate this as an opportunity to “fine tune” the enrichment programs to the prevailing interests and needs of our residents. We have doubled the number of our fitness classes each month in response to resident choice!

We recognize that our Cadbury Independent and Assisted Living Community residents mirror the varying abilities and interests of seniors in the greater community at large and our monthly calendar of events must reflect this wide range of interests and abilities. Indeed, more and more, we find ourselves scheduling concurrent programming so that we may serve a greater number of our Cadbury Community residents in a given day. In any one month, for example, one hour of one day might offer residents an opportunity to take advantage of a program to “Maintain Your Brain”, a Classical Music Appreciation Hour or a Coastal Drive. On another day an hour might include concurrent programs such as a “Great Courses” Lecture and Study Group about the Islam Religion, a Swing Dance Group and Garden Planning. Some of our residents enjoy trips to local museums, lectures, concerts and conferences while others find pleasure in the offerings right here at Cadbury.

Abilities and interests vary. Our Enrichment Programs reflect this. We have in place a process for assuring that the Enrichment Program planning at Cadbury Commons is a participatory process– A Calendar Planning Committee. It is open to all residents and, while the committee members might not always be in agreement, each member respects the effort put forth by the participants to assure that the varied interests, needs and choices of our community residents are acknowledged and honored to the best of our ability.

Serves Four

Halibut

4, 4oz Halibut Filets
2 tbsp EVOO (Extra Virgin Olive Oil)
2 Lemons, juiced and zested
Salt and Pepper to taste

Mediterranean Salad
5 cups Baby Spinach, washed
3 Red Peppers, cut into thin strips
1 Can Artichoke Hearts, drained and rinsed
1 cup Pitted kalamata olives, roughly chopped
1 pint Cherry tomatoes, halved
2 tbsp Garlic, minced
1 tbsp Shallots, diced
2 cups White wine
¾ cup Lemon Juice
2 tbsp Unsalted Butter

Cous Cous
1 box of Plain Couscous (Near East Brand recommended)
2 carrots, blanched and diced finely
1 tbsp EVOO
1 Shallot
Fresh Italian flat leaf parsley, chopped

Preparation

Rub Halibut filets in olive oil and lemon juice, season with zest, salt and pepper and place on grill. Cook 3-4 minutes on each side, making grill marks. Fish will be easily flake apart when finished.

Lightly coat a sauté pan with EVOO and bring to medium high heat. Once oil is hot, add shallots. Sauté shallots for 2 minutes or until soft then add the garlic. Allow the garlic to cook with the shallots for only about 30 sec. Watch closely, to avoid burning.

Begin cooking couscous according to directions on the box. Use only ½ the seasoning packet. Sweat shallots in a pan until translucent. Add finely diced carrots. Sauté until carrots are tender, about 10 minutes. Add carrot mixture to couscous, fluff with a fork.

Deglaze the Mediterranean vegetable pan with white wine and lemon juice. Reduce by half and then add red pepper, artichokes, and olives. Sauté for 3-4 minutes. Deglaze once more with white wine, and then add the baby spinach and cherry tomatoes. Cook until spinach is wilted and tomatoes are warmed through. Finish with a hazelnut sized piece of butter.

Use ring mold to create a bed for the halibut. Place halibut on top. Arrange vegetable mixture around. Garnish with fresh cut parsley.

by Milton Sutton

A rather brief but heartfelt ode
To the new Cadbury cuisine , it’s in the au courant mode.
Every toast is worthy of a boast—
Every string bean is indubitably very green.
Cheddar cheese, if you please, is a—Surefire winner
Ordered for lunch, or even for dinner.
Another portion, did I hear you mutter?
It’s there in a jiffy—with extra butter.
Bok Choy? Oh boy!
And the sesame? Blessame! In short:
Of the new Cadbury menu, I’m a loyal supporter
And if you, my friends, have not
Tried every item; Well,
You really oughter!

by Barbara Boora

In the spirit of Easter this month I decided to share a simple recipe that never fails, Four Pepper Deviled Eggs. Recipes similar to deviled eggs can be traced back to as early as the late 16th Century. However, the word “deviled” did not appear in print until 1786. This was used to describe highly seasoned fried or boiled dishes. Later, the phrase was used to describe hot and spicier dishes with a reference to the devil. This recipe has got some kick to it but is always a party pleaser. Enjoy this devilish delight!

Four Pepper Deviled Eggs

Ingredients

· 6 hard boiled eggs, cooled and peeled
· 1 teaspoon whole pink peppercorns, divided
· 1/2 teaspoon whole white peppercorns
· 1/2 teaspoon whole black peppercorns

· 1/2 teaspoon whole green pep-
percorns
· 1/2 teaspoon caper liquid
· 1/4 cup mayonnaise
· 1 teaspoon Dijon mustard
· 1/4 teaspoon kosher salt
· Pinch sugar

Directions

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

by Barbara Booras

Is your famous chocolate chip cookie recipe just collecting dust in some long forgotten box? Did your friends always say, “you make the best Boston baked beans in town”? This month I will be collecting Cadbury residents’ food and drink recipes for the new Cadbury Commons Cookbook.

Not only will your recipe be showcased in this collector’s cookbook, but one lucky Resident will have their recipe featured on our next menu cycle in the dining room, earning him or her a spot in Cadbury Commons history, not to mention bragging rights!

To submit your recipe, pick up an entry form at the front desk. Once the form is completed you may leave it at the Front Desk for my mailbox.

The entry form will include a place to share important information about the recipe, the Resident, and any interesting back-story. Maybe your cookie recipe was the inspiration for the first Oreo or was the same recipe used in the White House when Roosevelt was in office.

The finished product will be available to Residents, their family, and the public.

by Barbara Booras

With St. Patrick’s Day on March 17th, I thought a classic Irish recipe would be perfect to share in this month’s newsletter. Whether it’s a Guinness on draft, soda bread or a warm plate of Corned Beef and Cabbage, everyone loves to celebrate this holiday with Ireland’s classic cuisine. Enjoy!

IRISH SODA BREAD
Ingredients:
4 cups all-purpose flour, plus
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants (dredged in flour)

Directions: Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.  With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.

When May Danberg talks about her cooking days, it’s hard not to salivate from the descriptions. So she has generously shared a recipe from her file that will fill our house with fragrance. We are told that the cookies will keep for a long time, as if that would ever be something we’d need to do at Cadbury Commons. Watch for this program on a Sunday afternoon, and we’ll make them together. And we’ll also put them away….at a social hour afterward.

Beat together:
1 cup brown sugar
2 eggs

Combine:together:
2 1/2 cups flour
1/2 tsp. cloves
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp pepper
1/4 tsp Baking soda
1/2 tsp nutmeg

Add dry ingredients to wet mixture. Mix well.

Wet hands and form balls from dough. Roll in sugar and cinnamon. Bake at 375 degrees for 15 minutes. Cool & enjoy!

by Barbara Booras

One of my favorite seasonal and versatile ingredients I like to use this time of year is fresh cranberries. This month I decided to share a recipe for Cranberry Compote. This particular recipe has the perfect balance between tartness and sweetness. A simple way to use this recipe for cranberry compote is on top of a warm wheel of brie or a turkey sandwich. Perfect for snacking, this compote pairs nicely with most cheeses and can be served atop a small slice of toasted bread or crostini. With so many great local bakeries close by, it is easy to pick up a crusty artisan baguette, ideal for an authentic crostini. Two of my personal favorite spots are Iggy’s Bread of The World and Hi-Rise Bakery. Enjoy!

Cranberry Compote
Ingredients:

• 1/2 pound fresh cranberries
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 1/4 cup fresh orange juice
• 3 tablespoons fresh lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups water
• 3 tablespoons cornstarch

Directions
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size non-reactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
Remove from the heat and cool completely before serving.