Merry Christmas everyone! I hope that if you celebrate you had a great day and that Santa brought you everything you wished for! I got loads of kitchen stuff including a brilliantly coloured set of Laguiole cutlery, some silicone bakeware and the cutest mini ramekins. Now I just want to get in the kitchen and use some of it. Alas for that plan we are on the traditional post-Christmas turkey sandwich diet. It just wouldn’t be Christmas without it. One year my mum tried buying a smaller turkey so as not to have so much left over and we very nearly had a riot! Since for me a huge part of Christmas is the food I thought I’d do a little round up of what Christmas eating entails in our household.
Let’s start with the main event: The Turkey. We do our turkey very differently from everyone else I’ve met. We barbecue it. We have a big kettle barbecue and you put a really big roasting pan in the bottom to catch the drips and arrange the charcoal either side of that. Then you pop in the barbecue rack and once it’s up to temperature (Something about ash on the coals, who knows? That’s my dad’s job!) you pop in the turkey (ours is usually 15lbs) for 2 1/2 hours. Not only is this brilliantly fast but it keeps the oven free for veg and other things. That and my dad can escape outside when the relatives arrive!
My mother does obscene things with bacon and stuffing the night before and although putting the bacon between the skin and the breast is the most disgusting thing I have ever seen it is delicious! The stuffing this year was made with chestnuts grown by our friend in Italy so sort of homegrown there! Along with the turkey we serve the usual veg: carrots, brussel sprouts, mashed potatoes, roast potatoes, peas, sweetcorn and parsnips etc. As well as bread sauce, gravy, cranberry sauce and mayo for us kids.
For the starter mum usually does something fancy with salmon and other seafood but for us kids it’s the traditional prawn cocktail or nothing! Simple but always a pleasure. My sister doesn’t eat green things except spinach so she has hers on spinach and I have mine on lettuce. Other than that it’s prawns and seafood sauce. This year it was garnished with a home grown lemon slice as the lemon tree we’ve had in the conservatory for 20 years is finally producing fruit!
Pudding is always Christmas Pudding with cream and mum works very carefully to make sure there’s a 5p in each portion. We’d never think to deviate from the traditional Christmas meal as it’s Tradition. There’s something very comforting knowing that every year without fail this will be what you eat on December 25th. And since I’ve now gathered the recipes together here if mum gets struck by lightning or something then I can now step in and continue in her footsteps and there’s something extremely reassuring about that.
LAST WARNING DO NOT READ THIS POST IF YOU ARE ON MY CHRISTMAS LIST!!! (Alex, that means you too.)
Are you gone?
Ok, on with the recipes!
Sorry about that anyone who’s still around but I know that my friends and family read this so I don’t want to spoil any surprises for them but I do want to share these ideas with anyone still searching for inspiration. This year I’ve decided to do a mixture of token bought prezzies and homemade gifts. Theoretically this will save some money but the initial outlay for jars and baskets and other things has been a bit steep but I really enjoy making things for people. I hope that the fact that I’ve spent hours and hours of my life finding things I think they’ll like and then making them myself will be appreciated. And failing the “made with love” reason everyone likes gifts you can eat, right?
So far I’ve made:
Hot Chocolate On A Stick:
Fruit and Chocolate Drops:
And finally Sweet Chilli Jam:
I’ll be adding more things as I do them over the next few days.
Next there’s Condensed Milk Cookies made to individual preferences:
As of tomorrow I am going to start posting recipes for things I’ve made for christmas presents. I’m doing a mixture of bought and home made, edible and not. So if you know me in the real world this is your cue to stop reading this blog until after christmas… or start working on your surprised face!
Tonight’s offering is Christmas Cupcakes! Same basic cupcake recipe as usual made into 1/2 plain and 1/2 chocolate. The christmas cupcake cases are slightly smaller than normal muffin cases so I ended up with 15 cupcakes rather than the usual 12. Some are iced with buttercream, sprinkles and EDIBLE GLITTER! My life has not been complete without edible glitter. I love the stuff! The candy cane ones are chocolate cupcakes with mint fondant icing (fondant icing sugar, peppermint essence and water) and sprinkles.
I have run out of sugar, icing sugar, vanilla essence and other necessary supplies so the holiday baking is on hold for now. Tomorrow I start again!
I am planning a big Halloween feast tomorrow night but to keep us going during the day I made these spooky halloween cupcakes. The cupcakes were made to my usual cupcake recipe. I made half chocolate and half vanilla by making up the whole batch plain, spooning out the 6 plain into their cases then stiring in a large spoonful of cocoa powder and mixing it well, then spooning the remaining mixture into the remaining 6 cases. I made sure to well fill four of the cases that were to be the owls so they would form peaks.
You will need:
Giant Cadbury’s Buttons
Mini Cadbury’s Buttons
Chocolate Eyes (available nearly everywhere aroung Halloween)
Orange and Lemon Jelly Slices
Thick Glace Icing (Icing sugar and lemon juice mixed to a paste)
– First trim the peaks off the cupcakes and retain 4 of the chocolate peaks.
– Then ice the cupcakes with buttercream using a large nozzle or spread carefully using a flat bladed knife.
– Melt a handful of the Giant Buttons in a small ziplock freezer bag (1 minute in the microwave) then snip a small corner off.
– Put your glace icing in another freezer bag or a cone of baking paper with the corner snipped off.
For the Owls:
– Take the 4 retained peaks and slice them in half.
– Place the two halves in a V on the cupcake.
– Place a malteaser on either side for the eyes.
– Squeeze a good blob of glace icing on to each malteaser and place a mini button on top.
– Place an orange or lemon slice at the tip of the V for the beak.
For the Eyes:
– Place an eye at the centre of the cupcake.
– Take the bag of chocolate and ice eyelashes on the cupcake.
For the Sipders:
– Place a Giant Button at the centre of the cupcake.
– Ice legs on with the chocolate.
– Ice on the eyes with two blobs of glace icing and a dot of chocolate for the pupil.
– For smiley spiders finish by icing on a smile with chocolate.
It may seem a little early to be starting on Christmas baking but there is a very good reason for this. My nextdoor neighbour and I were talking and she mentionned that she needed a baking project for her class to do for the Christmas fair to raise funds but that there were a number of criteria that needed to be met, no boring fairy cakes, for example! I thought I’d seen a recipe somewhere about that would work but it proved to be a figment of my imagination. So I decided to invent something that would, hopefully, work. These are the delightful result!
They have all the tastes of Christmas but not in an overwhelming way. I have to confess I don’t usually like Christmassy flavoured things, I eat Christmas pudding after Christmas dinner because it’s traditional not because I like it. However, I really liked these muffins. They had all of the flavours but lacked the heavy, stodgy feeling I usually associate with Christmas foods. All in all a great experiment and come Christmas I shall certainly be making these again.
150g mixed dried fruits
zest and juice of 1 orange
50g dark muscoavdo sugar
2 tbsp sunflower oil
150g self raising flour
1 tsp baking powder
1 tsp ground nutmeg
1 tsp mixed spice
pinch of salt
100g icing sugar
1 tbsp lemon juice
Holly berry and leaf decorations (I made leaves out of white icing and green colouring and berries out of glace cherry bits)
– Heat the oven to gas mark 6 and prepare 6 holes of a muffin tin.
– Combine the fruit and orange zest and juice in a microwavable dish and microwave for 2 minutes. Alternately leave them to soak for an hour.
– Beat together the sugar, milk, egg and oil.
– Sift the flour, baking podwer, nutmeg, mixed spice and salt into the mixture.
– Fold in gently.
– Add the mixed fruits and stir in.
– Divide the mixture evenly between the six cases.
– Bake for 20-25 minutes. (Mine took 25)
– Remove from the oven and leave to cool a little in the tin then place on a wire rack to cool completely.
– Mix together the icing sugar and the lemon juice until smooth.
– Once the muffins have cooled spoon a little of the icing over each muffin.
– Add the holly decorations and leave to set.