Christmas 2013

Christmas Eve: We did a traditional full on English fry up for dinner. I opted for half of the full on, pictured here. Which was more than enough. I found a few grocery stores here in E-town that carry *British* baked beans and yes there is a difference. They are not as sweet as the ones that are regularly sold here. Also I found a deli which sells Cumbria sausages.   

For dessert we had a slice of date, prune and fig cake from Fortnum and Masons called Ambrosial Alchemy and it most certainly was! It was quite lovely. A cup or two of Classic Earl Grey hit the spot nicely before watching A Christmas Carol with Alastair Sim. 

Christmas Day: We started the morning off with a round of Bucks Fizz and a lovely mincemeat pie, dusted with gold on top, from Fortnum and Mason's. The pie was from their Three Kings minced pie collection. I could really not resist having these for breakfast. Especially this one that had the fragrance of rose.   

The midday meal was roasted pheasant with roasted veggies and stuffing. The pheasant was wrapped in slices of bacon to seal in the moisture. A Chateauneuf - Du - Pape was the wine of choice. It was satisfying to have the major meal midday. That way digestion was slow and a walk was gratifying.   

And later on if you were feeling a bit peckish then mixed kale dressed with a raspberry vinaigrette, slices of Lancashire cheese, malted biscuits and a slice of Melton Mowbray / Pork Pie kept the hunger at bay.

It was a great day to relax. Hope you had a wonderful Christmas everyone! - JW  

  

Chocolate Fudge

I did make it back into the kitchen to whip up a batch of fudge. This time chocolate. And as you can tell from the photo I have had some success.  The recipe is from the cookbook I feature a few days ago called Christmas Candy. This recipe although it may seem intricate is pretty easy and was a breeze to create. I still do not have a candy thermometer however my kitchen intuition kicked in nicely. So far this recipe is the simplest and easiest. 

Old-Fashioned Chocolate Fudge

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2 ounces unsweetened chocolate

1 cup of milk

2 cups granulated sugar

1 tablespoon light corn syrup 

2 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 cup finely chopped walnuts

*Notes: I did not have corn syrup so instead I used golden syrup. Also I omitted the walnuts. 

Grease an 8 inch pan with butter.

In a large, heavy saucepan, combine the chocolate and the milk. Cook over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.

Stir in the sugar and corn syrup. Increase the heat to moderate and continue stirring until the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage. (236ºF on the candy thermometer). Note: Since I do not have a candy thermometer I used my mum's method of dropping a bit of the boiling mixture into a glass of cold water until it form a soft- ball. 

Remove the pan from the heat and stir in the butter and the vanilla. Set aside until the candy cools to lukewarm (110ºF). Note: Once the top of the fudge in the saucepan looked less glossy and when tipping the saucepan the fudge looked like it had a skin on top, I started to beat it with a wooden spoon until it thick and creamy. 

With a wooden spoon, beat the fudge until it is thick and creamy and no longer glossy. Quickly stir in the nuts.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. 

When the fudge is firm and completely cool, cut into squares.

Hope you had a great weekend! - JW  

What Did I Bake?

Seems like I got a little distracted in the kitchen and made mincemeat tarts instead.

Enjoy your weekend everyone! - JW  

Christmas Candy

Christmas time has it's usual suspects at the dinner and dessert table. Wade through all the mincemeat tarts, fruit cake, shortbread, and rum balls and seemingly there is supposed to be a cornucopia of Christmas candy. My mum never made candy at Christmas probably because she made fudge periodically throughout the year. 

This cookbook is only 63 pages has no index just a table of contents which in most part acts as both. There is a simple and brief introduction regarding making the best candy, storing candy and packaging candy and other confections. Charming Victorian inspired holiday illustrations. Classic recipes such as almond clusters, pralines, peppermint creams, peanut brittle, fudge, salt water taffy and popcorn balls.

Last night I attempted to make the fruit fudge. I say attempted because I have tried on occasion to make this confectionary goodness only for my efforts to be a bit on the disappointed side. Although in my defence I think having a candy thermometre would help, slightly. My mum never used a candy thermometer and her fudge was fabulous every time. So much so that it would be purchase even before hitting the school's bake sale table.  

I found a recipe, from this book, to be nearly fool proof. The fudge did turn out. That said, I think a tweak here or there on my part, could make it better. I will go back to the kitchen at some point today and have another go. In the meantime I will share the recipe from the book so that you may try.

Fruit Fudge

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2 cups granulated sugar

1 cup milk

1/4 cup unsalted butter

1 teaspoon vanilla extract

1/2 cup mixed canned fruit, coarsely chopped

**candied cherries may be substituted for the mixed fruit

Grease an 8 inch square pan with butter.

In a large heavy saucepan, combine the sugar, milk, and butter. Cook over high heat, stirring constantly, until the sugar dissolves. Reduce the heat to moderate and continue to cook, stirring constantly, until; the mixture comes to a boil.

Cover the pan and cook for 1 minute. Uncover the pan and insert a candy thermometer. Cook, uncovered, without stirring, until the mixture reaches the soft-ball stage (236ºF on the candy thermometer). 

Remove the pan from the heat and stir in the vanilla. Set aside until the candy cools to lukewarm (110ºF).

With a wooden spoon, beat the fudge until it is thick and creamy and is no longer glossy. Quickly stir in the fruit.

Pour the fudge into the prepared pan. Cool in the pan on a wire rack. When the fudge is firm and completely cool, cut it into squares. 

Notes: Because I do not have a candy thermometer I had a glass of cold water beside the saucepan and periodically took a small spoon with a small amount of the fudge as it cooked and tipped it into the water to see if it would form a small soft ball... hence the term "soft-ball stage". Probably not the most effective way however that is how my mum tested her fudge. And it turned out every time. 

Hope everyone is enjoying the week so far. - JW 

Roasting Chestnuts

This weekend we roasted chestnuts. Something I have never done before. First we rinsed the chestnuts because they were packed in peat. Then laid them to dry. Then scored the tops. It is very important to do this or else they will explode in the oven. Placed them on a baking sheet, in a preheated 400ºF oven and bake for 20-30 minutes.

Shelling them was fun and everyone helped. They were quite meaty in size and in texture. And of course some peeled easily than others. The hues of brown to golden brown were appealing and their warmth mouthwatering.

Hope you had a good weekend! - JW   

Spaghettini with Cheesy Chicken Meatballs

Usually when a particular week is busy that might mean dinner has to be simple and quick. And what better meal than a Spaghetti Bolognese. However as the snow fell my mind drifted and I changed the dinner plans to meatballs instead. The last time I made meatballs I did them stove top and the aspect of frying them consumed much time. These are a breeze to make and taste delicious. 20 minutes in the oven. Easy!  

To make these delicious or as my daughter said... scrumptious, baked meatballs you will need the following: 

1 package of ground chicken 

1 egg

1/2 cup breadcrumbs or your favourite butter crackers smashed into tiny bits

1/2 cup grated sharp cheddar cheese 

2 teaspoons of basil

1 teaspoon of oregano

1 teaspoon of garlic and herb Mrs. Dash

1 teaspoon parsley 

a pinch of salt

a dash of pepper

1/4 cup cornmeal (or bread crumbs) to roll the meatballs in. 

First preheat the oven to 400ºF and grab a baking sheet and line it with parchment paper.

Mix all the ingredients in a large bowl. Using your hands form into rounds no bigger than a walnut.

Take the cornmeal and place on a plate. Roll each meatball in the cornmeal and place on the prepared baking sheet. 

Bake in the oven for 20 minutes or until cooked all the way through. 

Notes: This is a recipe that has some give and take. You can always change up the herbs and spices for different ones. Try using different ground meat. Parmesan cheese or mozzarella cheese are great alternatives to old cheddar. However I think a lovely blue cheese would do just nicely too.  

Something else that is simple to make... basic tomato sauce. Empty a 720ml jar of organic strained tomatoes (passata sauce) into a saucepan. Add some basil, oregano, rosemary or herbs de provence. Add a dash of salt, a bit of pepper, crushed garlic, balsamic vinegar, olive oil, and some HP sauce otherwise known as brown sauce. Stir it all together and let simmer for about a half hour. What better way to pass the time while the meatballs are baking and the is pasta cooking. 

Mason and Cash & Good Cook

I found a couple of items that I wanted to share with you. First is the Mason and Cash steam pudding bowl. I found this at Sears. There are three colours to choose from. Red, dark blue and cream. Although I can not quite remember the cost... I think it was $19.00 Canadian. This is the large size steam pudding bowl of the two. Do not let the photo fool you. The large size is small. However in relation to steam pudding I do not feel that there have been many enormous steam puddings served. Sometime between Christmas and News Years I am going to attempt to make steam pudding. My husband absolutely luvs steam pudding! Making one of his favourite puddings this year will be a first for me. I am excited to go full steam ahead into this venture.  

Second is the adjustable roast rack. Roasting a turkey just became a bit more easier with this product. I did purchase one prior to this one and it was not compatible with any size roaster I have. So I kept a watch out and found this at Safeway for $4.99. It is sturdy and has a bit of weight. Nobody wants a flimsy contraption that might send the turkey sliding across the kitchen floor. 

Still cold and snowing today. - JW  

Lost Desserts

Indulgent classic desserts gives us a culinary history from legendary restaurants and famous chefs, it also gives us some insight as to dinner tables of the past. Where the presentation of a dessert was just as alluring as devouring the dessert itself. The lavish display and creating something that resembles art has not been lost. 

The author, Gail Monaghan, puts forward dessert recipes from the past. Paris restaurants, Victorian households and street vendors from New Orleans. This cookbook reads more like a who's who of desserts. While adding slightly updated versions however not straying too far from the original recipe. The 70 recipes are adapted for the home cook and range from simple to elaborate. Who can forget the Baked Alaska, Orange Chiffon Cake, Mont Blanc, Melon Surprise, Peach Melba, Soufflés, Flans and Crépes Suzette.  

This book is indulgent and nostalgic which is great to have around this time of year. As we tend to entertain and have company pop around more than usual. Depending on what your plans are and what sort of dinner you will be serving, choosing a delicious fancy dessert made by yourself is truly rewarding. - JW 

       

Rum and Raisin Mincemeat Pies

The pie making is underway. These lovely little bites are filled with Robertson's Rum & Raisin Mincemeat.They are a bit more sharp than regular mincemeat however they were consumed with great delight.  

It is another bitterly cold day today, -36ºC! Enjoy your weekend and stay warm everyone! - JW  

Empire Biscuits

I have been trying to make a dent in my Christmas baking. I started with shortbread and have move on to the Empire biscuit. They are a bit labour intensive however I quite enjoy that fact. These are very reminisent of the Bakewell tart which gives me a bit of comfort. I had received a manual cookie cutter with cut out shapes as a gift and wanted to put it to the test and this was the perfect recipe. 

It is considered that the Empire biscuit is traditionally a Scottish snack. The biscuit was originally known as the "Linzer Biscuit" and later the "Duetch Biscuit". However, when World War I broke out it was renamed to the Empire biscuit. 

Empire Biscuits 
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1/2 cup (125ml) unsalted butter, softened
1/2 cup (125ml) casters sugar 
1 egg
1 teaspoon (5ml) almond or vanilla extract
2 cups (500ml) all purpose flour
1 teaspoon (5ml) baking powder
1/3 cup (75ml) raspberry jam 

Icing
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1 cup (250ml) icing sugar
1/4 teaspoon (1ml) almond or vanilla extract
1 tablespoon (15ml) hot water, approximately
6 candied cherries, quartered 

Notes:

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- I found that I needed to add a bit more butter so I increased the butter to 2/3 cup.

- You may use strawberry or apricot jam. I used a Peach Raspberry Champagne preserve.

- You can use 1-1/2 to 1-3/4 inch (4-4.5cm) cookie cutter. The cookie cutter I used was a bit smaller therefore the baking time was not a full 10 minutes. So tweak the baking times according to cookie cutter size. 7 minutes was all the time needed to bake mine. 

- You could sandwich the cookies after putting jam on the bottoms however I found it easier to icing the tops separate and then sandwich them together. 

- I know 3 hours seems long for the icing to set. Trust me they need that length of time. 

Preheat oven to 350ºF (180ºC) 

In a large bowl beat the butter with the sugar until fluffy; then beat in the egg and almond extract.

In a separate bowl whisk flour and baking powder together; then stir into the butter mixture.

On a lightly floured surface roll out dough to a 1/8 (3mm) thickness. Cut out shapes with cookie cutters. Place about 2 inches apart on an ungreased baking sheet. Bake in the oven for 10 minutes or until golden brown. Let cool completely on wire racks. 

When completely cool divide the cookies into tops and bottoms. Spread raspberry jam on the bottoms and set the tops aside. 

Time to make the icing...

In a small bowl, combine icing sugar, almond extract and enough water to make a thin icing. Spread over the tops that were set aside. Top with a cherry piece and let stand for a few minutes then sandwich the tops and bottoms together. And let the icing dry for about 3 hours. 

Tea at Fortnum and Mason

I remember reading about this book through the Fortnum's website. Thinking what a lovely little book, with classic British afternoon tea recipes and insightful information regarding tea.

The book is only 128 pages however deals with the art of the afternoon tea, high tea, and taking tea. The photos are so inviting and the 45 recipes give more than the traditional scones, delicate sandwiches, tarts and sponge cake. Making it easy to have a bit of Fortnum's at home. There are anecdotes, stories, and the history of tea to delight and entice the even regimented tea drinker.  

This is the hamper that our dear and wonderful friend sent us for our wedding, The English Essentials Hamper. With loads of delicious teas, preserves, condiments, chocolates and biscuits, all in a reusable wicker basket. And of course, the book, Tea at Fortnum and Mason. To find out more about Fortnum and Mason and the delicious items that await you click *HERE*  Enjoy! - JW