Monthly Archives: November 2022

Louis Wishes You a Cool Yule — Louis Armstrong

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Louis Wishes You a Cool Yule — Louis ArmstrongFor decades, Christmas audio and visual gems have been stacking up like generations of handcrafted family ornaments. From Bing Crosby and Elvis to A Charlie Brown Christmas and National Lampoon’s Christmas Vacation and everything in between, there has been one staple missing, however, from the arsenal of yuletide goodness: a Louis “Satchmo” Armstrong Christmas album.

The legend, whose name has been synonymous with holiday smooth moods, now has his first official Christmas release, a one-stop shop of remastered Satchmo’s finest sugar-and-spiced jingles to saddle up the most wonderful time of the year.

This 11-track remastered time capsule includes classics like the wassail-waltzing “Winter Wonderland,” the soft-brush peppermint rush of “White Christmas” and signature Satchmo numbers such as “Zat You, Santa Claus?,” “Christmas in New Orleans” and “What A Wonderful World.”

The most endearing track is a somewhat mysterious reading of “A Visit from St. Nicholas,” known to most as “The Night Before Christmas.” A testament to how much he loved the Christmas season, an ailing Armstrong recorded this track alone on a reel-to-reel tape recorder months before his death in 1971.

Satchmo’s love for Christmas was as big and robust as his music. The brilliance of his signature trumpet and gravel-tone voice brings an unmistakable gift of happiness that embraces the hustle and bustle while encouraging spontaneous sing-a-longs at the drop of a snowflake.

The wonderful world of Louis Armstrong is a vibrant reminder that music transcends the peaks and valleys of life through the joy of a happiness that is merry and bright.

– Chris Rucker

Chocolate-Dipped Peppermint Meringues

Food
  • desserts christmas4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 3/4 cups granulated sugar
  • 1/2 teaspoon peppermint extract
  • Red gel food coloring
  • Melting chocolate
  • Crushed peppermint

Lined baking sheets with parchment paper and set aside. Beat egg whites and cream of tartar together until foamy. Gradually add sugar on medium speed. Beat on high until egg whites are whipped to stiff and shiny peaks. Use a brush to paint red streaks inside a piping bag fitted with a piping tip. Fill bag with meringue and pipe onto prepared baking sheets. Bake at 225 degrees 1 hour. Turn off oven and leave door closed another hour for meringues to dry (for chewy centers, remove from oven after 1 hour). When completely cooled, dip bottoms into melted chocolate and crushed peppermint. Makes 64.