Caramel spiced rum + hot chocolate mix = perfect gift
The tree’s up – the traditional red baubles and white lights, despite my attempt to trick the flatmates into allowing wonderfully tacky coloured lights and my lusting over the pink and white baubles from Junk and Glitter – the first glass(es) of mulled wine have been drunk, and the “What do you want for Christmas?” texts have both arrived and been sent. So naturally, it’s time to think about the food and drink. You’ll notice I say that as if “thinking about food” isn’t my permanent state.
An evening at Harrods, for the launch of their hampers, showed how decadent Christmas food can be – any present with big quantities of cheese and booze is good in my book, and there were plenty of options that weren’t more than my monthly income – and this month’s list is no different. Continue reading →
Move over, all other variations, for I have found the most warming, accidentally-boozy, rich hot chocolate out there. Even if you make it with low-calorie drinking chocolate, we’re talking thick, dark, and creamy. This is serious business. Meet caramel spiced rum hot chocolate.
There are still nine days till Christmas and I am preemptively festively plump. I’ve drunk cocktails and sprained my ankle and danced on it anyway already. The tree is up, wrapping paper has been purchased, and still it does not feel like the season, because none of these things, in this city, are part of the traditions.
It’ll be almost time for the real festivities when I catch the train home, listening to “Driving Home for Christmas”, carrying a suitcase containing far more pairs of shoes than are at all necessary.
It’ll feel like December when I get the chance to sneak-peek at the presents.
It’ll be Christmas when I’m at home, sat in front of the fire with one of my mum’s boozy mince pies, watching Miracle on 34th Street yet again.
The best mince pie I’veever had remains a mystery to me – it was eaten during the sweltering part of summer 2012 in a test kitchen, where I was part of a team sampling dozens of Christmas puddings and mince pies. It was tough work. The one I loved was flaky, and buttery, and had just the right amount of booze and…I have no idea who made it. It will forever remain a mystery to me.
So rather than go around every supermarket trying to find it, I thought this year I’d break with tradition just a little bit. I put my own twist on it to make a festive variation that keeps in with one of 2013’s biggest baking trends, the hybrid dessert. Bottom half mince pie, Viennese whirl top, 100% delicious. Continue reading →
I’ve been sitting on this post for a couple of days, trying to find something to say up here in the gap between pictures. Truth is, I’m in hibernation mode, so I’m just gonna make another batch of these truffley delights and curl up under my duvet for a bit, mmkay? Sometimes you’ve just gotta play The Sims for 6 hours straight and forget about standing on a cold kitchen floor, painstakingly creaming butter and sugar. Sometimes you need to smash up some biscuits, melt some chocolate, and be done with it. Continue reading →
Christmas may have passed, but for most of us it’s not yet time to put down the whisks and sieves to sit back and plan how we’re going to lose this festive flab. But before we have cause to mourn the foods that a January diet disallows, there’s still one last night of blissful indulgence to go. But by the time new year rolls around, no-one wants to cook a full spread. Just a few little bites to keep guests from partying a little too hard. So here’s a few easy-to-whip-up recipes for new year party nibbles.
Rice Krispie cakes (above)
My mother was cursed blessed with three quite awkward children, a fact which is spectacularly clear around this time of year. One doesn’t like Christmas pudding, another doesn’t like sponge, and I don’t like chocolate flavoured desserts (strange, I know). All that this means is that no-bake Rice Krispie cake is a staple in our house, whether it’s made in round tins and stacked like a birthday cake or cut into bite size squares.
Method: Melt together marshmallows, toffees, and butter. This can be done in the microwave using a large microwavable bowl, or on the hob in a large saucepan. The mixture will grow as the marshmallow melts, and I find it easier to keep an eye on this when cooking it in a saucepan. Stir in the Rice Krispies, pour into a lined tin or lipped baking tray and smooth using the back of a spoon. Refrigerate.
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Mango cocktail sausages
Ingredients: 1 pack cocktail sausages, 1 jar mango chutney.
Method: Place cocktail sausages on a greaseproof-lined baking tray, and cook for 10 minutes at about 160C. Remove from oven, and coat with mango chutney, using a tablespoon or two of water to thin the chutney. Cook for a further 10 minutes. Serve as-is or on cocktail sticks to avoid sticky fingers!
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Makes 9 ramekins/18 bites
Ingredients: 180g stuffing mix, 9 rashers bacon (smoked or unsmoked), any fillings of your choosing.
Method: Line ramekins (about 1.5 inches tall, 3.5 inches across) with foil, leaving enough over the sides to fold over the top when full. Line this with bacon, with the “upper” part of the rasher hanging over. Create your stuffing mix, adding any extra fillings, according to instructions, and divide between the ramekins. Fold the bacon over the top, and scrunch the overhanging foil over to cover it all. Cook at 160C for 20 minutes and switch off the oven. Fold out the foil, and put in the oven for a further 10-15
minutes to allow the bacon to crisp up. Allow to cool, and slice in half.