Christmas 2021

A new Chinese restaurant opened in our neighbourhood so we decided to order a takeaway from there as our Christmas Eve meal. It was lovely, absolutely delicious and a filling meal and the fortune cookie fortunes were spot on!  

Christmas Morning we woke up to chilly temperatures and started our day with a round of homemade scones, with Devonshire cream and redcurrant jam, a handful of dried strawberries and a seasonal orange. By midday we snacked on mixed nuts, toast with mushroom pate and a soothing warm cup of tea. 

Christmas dinner was traditional and delightful. Oven roasted turkey with all the trimmings... homemade stuffing, mashed potatoes, steamed Brussels sprouts and maple glazed parsnips and carrots. Lashing of gravy and a dollop of cranberry sauce complimented greatly. Dessert was a rich and spongy slice of Tortuga Caribbean Rum Cake. 

Boxing Day was again, paired down as we mostly kept to ourselves and another day of extremely cold weather had us all tucking into a hearty homemade winter vegetable stew with homemade garlic herb crostini's, a selection of meat, cheeses, olives and crackers, mixed nuts, assorted dried tropical fruit, haggis crisps and pretzel sticks a selection of my baking and Walker's mince pies, had us nibbling and noshing for most of the midday and evening.   

... and of course our annual holiday Fortnum and Mason order. A lovely selection of jams, marmalades, sauces, vinegars, sparkling teas, biscuits, crackers, chocolate, delicate mincemeat pies, bonbons, sweet meats, cooking herbs and spices, mushroom pate, mustards, and teas to see us through another year. 

Rum Gingerbread Cake

 

This is one of the most easiest cakes to create this season and best if made ahead of time. Gingerbreads need little mixing and require a slow oven temperature as they burn very readily. Gingerbread may vary by adding raisins, nuts, peel, coconut, chopped dates, cherries or candied ginger or melted unsweetened chocolate to the batter. This gingerbread cake is a bit on the traditional side with its delicately spiced and molasses flavour; however by adding a not so traditional ingredient, such as rum, subtly heightens its rich warm flavour and gives a nice twist to gingerbread cake. If rum doesn't appeal trying adding brandy for a more subtly sweet taste.  

  

Rum Gingerbread Cake

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1/2 cup butter, softened

1 cup packed brown sugar

2 tablespoons good quality Rum

1/2 cup molasses

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1 teaspoon baking powder

2 cups unbleached all purpose flour

2/3 cup hot water

1 teaspoon soda

Preheat the oven to 325ºF. Grease and flour a square baking tin and line the bottom with baking parchment paper.

In a large bowl, cream together the butter and sugar. Add the rum, molasses, salt, nutmeg and cinnamon. 

In a small bowl place the one level teaspoon of baking soda carefully pour the hot water over it and add to the butter mixture. 

Sift together the flour, baking powder and ground ginger into a medium bowl. Add the flour mixture to the butter mixture and add the eggs, well beaten. Beat well. 

Spoon the mixture into the prepared baking tin and bake in the preheated oven for about 30 to 40 minutes or until the middle springs back when gently touched by your fingers. Allow to cool in the tin on a wire rack. May be served as is or with lashings of custard, whipped cream, chocolate sauce, caramel sauce, sweet brown butter sauce or served with a light dusting of icing sugar as pictured. 

Yule ~ Winter Solstice ~ Christmas ~ Celtic Yule Cakes

Yule - Winter Solstice - typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd, and celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. At this time it marks the beginning of Winter and celebrates the rebirth of light and the Sun. It also marks the longest night of the year and because of that the days grow longer as we emerge from the depths of darkness. The darkness begins to diminish and the return of light... the Sun, brings hope and promise. 

As the days become longer think perseverance, transformation and renewal as the increase of daylight will raise and lift your spirit with hope of what lies ahead... Spring.

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. Other festivals or celebrations at this time include: Alban Arthan, Finn's Day, Festival of Sol, Yuletide, Great Day of Cauldron and Festival of Growth.

Herbs, plants and flowers associated with Yule are: Rosemary, Juniper, Sage, Evergreen, Oak, Yew, Holly, Mistletoe, Poinsettia, Frankincense and Sandalwood. Animals are stags, wolf, hawks, squirrels, wrens and robins. Yule colours are red, green, white, gold, silver, orange and yellow. Foods associated with Yule are: roasted turkey, pork, dried fruit, gingerbread, cookies, apples, pears, mulled wine, and spiced cider. 

Activities to celebrate Yule on your own or with family and friends are: carolling, wassailing, burning the yule log, make a seasonal yule wreath, send greetings, story telling, donate food and clothing, put bird feeders up to help them supplement their  food during the cold wintery months, light candles in Yule colours, meditate and cook or bake a Yuletide recipe.    

The history of Yule Cake seems to date back before medieval times. Celtic Brits and Gaelic Europeans would gather to celebrate and welcome Winter Solstice. There would be great feasts and much celebrating honouring the return to light, when the days start to become longer.  

Happy Yule... Winter Solstice and Christmas to all! 

 

Celtic Yule Cakes

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1 1/4 cups flour

3/4 teaspoon baking powder

1 1/3 cup sultanas

1/2 cup butter, softened

2 eggs, beaten

2/3 cup white sugar

1/2 teaspoon vanilla extract

grated orange zest from 1 orange

1  to 2 tablespoon milk

Icing:

2 cups icing sugar

2 to 3 tablespoons boiling water

In a bowl blend the icing sugar and boiling water together to make an icing.

Preheat the oven to 375ºF. 

Generously grease and flour cupcake or muffin tin cups or alternatively line the cups with baking liners. 

In a medium bowl combine the flour, baking powder and sultanas. Stir together. Set aside. 

In a large bowl beat together the butter, eggs, sugar, vanilla and orange zest. Add the flour mixture. Stir and when mixed together add the tablespoon of milk, add more milk, one tablespoon at a time, if needed. 

Pour or spoon into the prepared baking cups. Smooth the tops. Bake for 20 to 25 minutes. When done transfer cakes to a wire rack and allow to cool. Once cooled prepare the icing and lace over the Celtic cakes in the form of a five pointed star. 

 

More Yuletide Baking

 

When, what to my wondering eyes should appear... I can not take complete credit for decorating these sugar cookies. I did have a helping hand, my daughter, and when we get into the kitchen creating these seasonal delights it's another magical time creating memories and spreading seasonal joy. 

Green Pea Hummus

There is a quote by Pedro Calderon de la Barca, "Green is the prime colour of the world, and that from which its loveliness arises"... loveliness... and surprisingly tasty may I add, this exquisite green pea hummus is deliciously moreish. A refreshing change to grace any festive seasonal table and an excellent twist on using frozen peas. This hummus can generously be slathered on burgers, in sandwiches or wraps and on toast.

Green Pea Hummus

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Serves 8

2 1/2 cups ( 375g ) frozen peas

2 cloves garlic, crushed

1 teaspoon ground cumin

juice of 1 lemon

4 teaspoons extra virgin olive oil

4 teaspoon tahini

pinch of salt

ground paprika, for serving

crackers or toasted flat bread, for serving

lemon wedges, for serving

Cook peas in boiling water until just tender. Drain well.

Place peas in a food processor with the garlic, cumin, lemon juice, olive oil and tahini. Blend to a purée. Season to taste with salt and adding more lemon, if needed.

Spoon hummus into a bowl and sprinkle with paprika. Serve with crackers or toasted flat bread and lemon wedges.

Creamy Date Coffee Breakfast Smoothie

 

If in a hurry and in need of something substantial look no further then this powerful smoothie. Although it has all the elements of breakfast in a glass; at times I have easily assembled this smoothie midday when pressed for time and all efforts have gone out the window.  

Creamy Date Coffee Breakfast Smoothie

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Serves 2 to 3 

1 cup black coffee, cooled

1 cup unsweetened almond milk

1/2 cup rolled oats

4 dates

1 tablespoon chia seeds, optional

1/2 teaspoon pure maple extract

handful of ice cubes (approximately 5 - 6)

Place all the ingredients into a blender, secure the lid on, set to high speed and blend until smooth.

Once blended, taste and adjust according to your taste, by either adding more milk to thin out the smoothie or more dates for added sweetness. 

Best served immediately.   

Food Photo of the Day ~ Tofu Stir-fry Bowl

 

Dinner may be as simple or complex as you like and at times it doesn't have to be pretty, just delicious. I do enjoy in creating quick pulled together nutritious meals and this tofu stir-fry is just that. Panfrying the tofu and then sautéing it in a sticky sauce, add some grated carrots and sautéed kale in sesame oil with a dash of rice vinegar, topped with a hard boiled egg and served in a bowl with with rice that's sprinkled with chopped green onions and dried shredded coconut. Delicious!    

Yuletide Baking

It seems as the years go by, holiday seasons come more quickly and time is of the essence. Things are slowly getting ticked off my ever changing Yule list and not every baking expectation may be made on time and that is perfectly fine. Although I do start early; often I divide the baking in two... Winter Solstice/Yule/Christmas and New Years. For myself, it keeps a more focus and balanced kitchen ticking over with less stress which is very important around this time of year.   

Shortbread is always on my holiday baking list. Trying and combining new flavours is what I like to do. Pictured here are the lovely rosemary lavender and lemon cherry shortbread, so far... and thinking of many other flavourful combinations to create.   

 

... and these cranberry walnut cookies are anything but delicate. They speak of the holiday season in every bite.  

Food Photo of the Day ~ Krampus Cookies

 

According to Alpine folklore Krampus appears in towns on the night of December 5th, known as Krampusnacht or Krampus Night. Krampus is a horned figure who scares children during the Christmas season who have misbehaved. It is said that he works along side Saint Nicholas and apparently the two, Krampus and Saint Nicholas, visit children on the night of December 5th and Saint Nicholas rewards the well behaved children with gifts of chocolate, nuts, dried fruit and oranges while the badly behaved children receive a punishment from Krampus. 

The origins of Krampus are unclear although it is believed that Krampus originated in Germany and his named comes from the German word Krampen meaning "claw". There are Krampus parades and in Austria there is the Krampuslauf known as the Krampus run, where participants dress up as Krampus and try to scare the audience with their antics. Krampus was thought to have been apart of pagan rituals for winter solstice and according to myth and legend, he is the son of Hel, the Norse god of the underworld. Over the years Krampus has become associated with Christmas despite all the efforts made by the Catholic church to ban him. Most recently Krampus has become more globally known with parades, films, books, cards, artwork and tree ornaments; making his way into pop culture and North America. 

Sweet Chestnut, Walnut and Tahini Brownies

 

This recipe is from Lia Leendertz book, The Almanac: A Seasonal Guide to 2021. She is the author of the original bestseller Almanac. For the past two years I have received this book and enjoy every page, every season and every month... the whole year more intensely because of it. There is a lot of information packed into this pocket sized book and seasonal food and recipes accompany each month. We undoubtedly devoured these brownies with the greatest of ease; so will share the recipe exactly how it is printed in the book. You made need a kitchen weigh scale or a conversion table to sort out ingredient measurements. Chestnuts are hard to come by here however I did find packets of shelled and roasted chestnuts, so I used those.  

"A brownie full of Autumnal textures and flavours. Tahini makes a delicious addition to brownies, nutty and creamy, and adds a beautiful sepia swirl." 

Sweet Chestnut, Walnut and Tahini Brownies

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makes 24 brownies 

Ingredients:

375g butter

375g dark chocolate, broken into pieces

6 eggs

500g caster sugar

Seeds of 1 vanilla pod

225g plain flour

Pinch of salt

200g cooked and shelled chestnuts, roughly chopped

200g walnuts, toasted in the oven for about 12 minutes, then roughly chopped

3 tablespoons light tahini

Method:

Line a baking tin with parchment and preheat oven to 180ºC/Gas Mark 4. Put butter and chocolate into a large bowl and set it over a pan of boiling water until they have melted. Put some cold water in a basin and carefully sit the bowl in it for a few minutes to cool, stirring the mixture occasionally.

Beat the eggs, sugar and vanilla together and then beat them into the cooled chocolate mixture. Stir in the flour, salt, chestnuts and walnuts. Pour the mixture onto the baking tray and smooth over the top. Blob tahini onto the top and use the spoon or a knife to make swirls. Bake for about 35 - 40 minutes, or until the wobble is minimal and the top has started to crack. Remove, leave to cool completely, then cut into 24 squares and serve. 

Anise Biscotti

Anise flavoured biscuits are popular throughout the Mediterranean. Lebanon has an anise flavoured cookie that are enjoyed during holidays which are known as Ka'ak el Eid or Ka'ak el Abbas. Also anise flavoured biscotti are a traditional Italian biscotti known as Italian Toast. I usually make biscotti around this time of year and the anise flavour is not only sweet and aromatic but a delightful warm welcoming change.  

Anise Biscotti

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3 eggs

1/2 cup (125ml) olive oil

1 cup (250ml) granulated sugar

1 teaspoon vanilla extract

2 1/4 cups (550ml) unbleached all purpose flour

2 teaspoons (10ml) baking powder

1 teaspoon ground anise

2 teaspoons whole anise seeds

1/2 cup (125ml) chopped almonds

grated zest of 1 orange 

Preheat the oven to 350ºF (180ºC). Line a cookie sheet with baking parchment paper.

In a large bowl beat the eggs with the oil; add the vanilla and sugar and continue beating for about 5 minutes, until the mixture is thick and pale. 

Sift the flour with the baking powder in a bowl then add the ground anise, anise seeds chopped almonds and grated orange zest and whisk to combine. Add the flour mixture to the egg mixture and using a wooden spoon or use clean hands mix together to form a dough.

Shape the dough into 2 logs about 3 x 10 inches (7.5 x 25cm). Arrange both onto the prepared cookie sheet. Using a wet spatula to flatten the top and smooth the sides of the logs.

Bake 25 to 30 minutes until golden. Remove from the oven and lower the oven temperature to 300ºF (150ºC). Let logs cool on the cookie sheet for about 10 minutes. Using a serrated knife cut into 1/2 inch (1cm) slices.

Arrange the slices flat on the cookie sheet and bake 15 minutes longer, until the surface is dry and crisp. Transfer the biscotti to wire racks and allow to cool. Store in an air tight container.    

Food Photo of the Day ~ Nachos

 

At the best of times dinners are meant to refuel and sustain you until the next day and other times dinners can be relaxed and loaded with a variety of ingredients. Fresh vegetables, seasoned minced meat, shredded cheese and organic corn chips accompanied by salsa, sour cream and guacamole;  nachos are quick and perfect for sharing and make for an engaging meal time.  - JD   

Cottage Pie

Cottage Pie and Shepherds Pie seems interchangeable however they are different. Cottage pie is made with minced beef and Shepherds pie made with minced lamb. The term cottage pie was in use by 1791 and the term shepherds pie didn't appear until 1854. 

Originating in the United Kingdom and Ireland. The name Cottage Pie was introduced at the end of the 18th century. It was around that time that poorer people in Britain, the people who lived in cottages in the country, started using potatoes as an everyday food. 

Other savoury pie variations include: 

St. Stephen's Day Pie: made with turkey or ham. 

Cumberland Pie: made with either beef or lamb and a layer of breadcrumbs and cheese on top. 

Fish Pie: made with seafood and a béchamel sauce topped with mashed potatoes.

Shepherdess Pie: a vegan or vegetarian alternative.  

Pâté Chinois: a French Canadian version of the dish made with a layer of minced beef, canned creamed corn and mashed potatoes. 

Other countries that have similar dishes are the Netherlands with Philosopher's Stew, Brazil's Escondidinho, Argentinian Pastel de Papa, Uruguayan Pastel de Carne, Indonesia Pastel Tutup and Portugal's Empadão.  

Cottage Pie

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Serves 4 to 6 

50 g/ 2oz butter

575g / 1 1/4 lbs minced beef

1 onion, chopped

2 carrots, finely chopped

100g / 4oz mushrooms, chopped

30ml / 2tablespoons plain flour

300ml / 1/2 pint Beef stock

5ml / 1 teaspoon Worcestershire sauce

900g / 2 lbs potatoes, halved

30ml / 2 tablespoons milk

pinch of grated nutmeg

salt and pepper

Melt half the butter in a sauce pan and fry the minced beef until browned, stirring to break up any lumps. Add the chopped onion, carrots and mushrooms and cook for 10 minutes or until softened slightly.

Stir in the flour, then pour in the beef stock and Worcestershire sauce, with salt and pepper to taste. Bring to the boil, stirring, then cover the pan and simmer for 30 minutes.

Cook the potatoes in a saucepan of salted boiling water for about 20 minutes or until tender. Drain throughly and mash with a potato masher. Beat in the remaining butter and the milk to make a creamy consistency. Add salt, pepper and nutmeg to taste.

Set the oven to 200ºC / 400ºF / Gas 6. Spoon the meat mixture into an ovenproof dish. Cover with the potato and mark the top with a fork. Bake for about 25 minutes until the potato topping has browned. 

Food Photo of the Day ~ Broccoli and Cheddar Cheese Quiche

 

Another classic and another comfort food classic at that... Broccoli and Cheddar Cheese Quiche. Whether it's breakfast, a light lunch, brunch perhaps or light dinner, quiche can be interrupted many ways with a variety of different satisfying ingredients.  Making it so easy to tuck into regardless of the temperature outside. 

- JD 

Currant Scones

 

I have tried many scone recipes and this recipe, to me, was an absolute breeze to make. It is one of the easiest and takes little effort. The triangular shape is classic and the currants, traditional... however serving it with butter and lemon curd is anything but classic or traditional. 

Currant Scones

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1 3/4 cups unbleached all purpose flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup currants

1/3 cup firm butter

1 large egg

6 tablespoons milk

1 teaspoon vanilla extract

milk, for brushing the top

sugar, for sprinkling on top

Preheat the oven to 400ºF. Line a baking tray with parchment paper.

In a large bowl mix together the flour, sugar baking powder, salt and currants. Cut in butter using a pastry knife or crisscrossing two forks until the mixture looks like fine crumbs... almost oatmealy in texture. Create a well in the centre.

In another bowl combine the egg, milk and vanilla extract and whisk together. Pour the egg and milk mixture into the well and using a spatula or wooden spoon stir until just combine and the dough comes together.

Place dough on a lightly floured surface, and dust some flour on top, knead lightly for 10 minutes. Roll or pat into an 8-inch circle and place on the prepared lined baking tray. Using a sharp knife dipped in flour, cut into 8 wedges but do not separate the wedges. Brush the top with milk and generously sprinkle with sugar.

Bake for 15 to 18 minutes or until golden. Immediate remove from the baking tray and carefully separate the wedges. Serve warm with lemon curd or clotted cream and jam. 

Food Photo of the Day ~ Toad-in-the-Hole

Recipes like Toad-in-the-Hole appeared in print dating back to 1762, where it is unpleasantly described as, vulgar... largely for the meagre pieces of beef baked in a large pudding. Toad in the Hole, originated from the United Kingdom in particularly, England, and was originally created as a way to stretch out meat in poorer households. Today this once vague dish has become more clear with pork sausages being the preferred meat although you may use pieces of beef or lamb. Many have revised this dish with the addition of fresh herbs, chunks of apples and lashings of gravy to refresh and stretch Toad in the Hole even further, reaching a new culinary palette. I made this as our Samhain dinner and served it with a mushroom gravy. The recipe I used was from Tony Singh's Tasty cookbook, which I highly recommend! 

- JD 

Samhain ~ All Hallows Eve ~ Halloween ~ Barmbrack

 

Samhain - All Hallows Eve - Halloween - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. All harvest has been completed, the cycle of birth and growth is at an end. The skies are turning grey, the leaves have fallen from the trees and the garden is bare, seeds that are buried deep into the earth will retreat, lie dormant waiting to germinate. 

Death is a reoccurring theme at this time, boundaries dissolve... all is laid bare and the veils between worlds are at their thinnest. It is a time to honour and hold offerings to our ancestors and the dead. Other festivals during this time are: Hallowmas (Martinmas), Day of the Dead, All Saints' Day, All Souls' Day and another Celtic tradition, Feast of the Dead.   

Samhain is a magical time. As the dark half of the year commences, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time to rest and reflect as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness is fertile with potential and growth.  

Herbs, plants and flowers associated with Samhain are Rosemary, Sage, Thyme, Mint, Bay Leaves, Heather, Calendula, Marigolds, Nightshade and Acorns. Animals are bats, cats and dogs. Colours are black, brown, orange, purple, red and golden yellow. Foods associated with Samhain are apples, pumpkin and pumpkin pie, beets, turnips, hazelnuts, corn, gingerbread, pomegranates, cider, herbal teas and pork dishes.

Activities to celebrate on your own or with family and friends are: carve a pumpkin, bake or cook with seasonal festival ingredients, celebrate with a bonfire, wear a costume, host a celebratory feast, divination, light candles in Samhain colours and reflect, connected and surround yourself with nature and the darkness. 

Barmbrack is a traditional Irish cake made at this time. It's not as rich as Christmas fruit cake and appears more like bread with dried fruit in it. It is said that charms such as a dried pea, a ring, a penny or a small twig were added to the Barmbrack batter and indicated a fortune, either good or bad, to whom ever found one in their baked slice. 

If wanting to add charms to Barmbrack just individually wrap whatever charms you choose in baking parchment paper and insert them into the cake batter before baking. 

                                                                                   

Barmbrack

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1 3/4 cups raisins

1 3/4 cups sultanas

1/4 cup citron peel

1 cup dark brown sugar, packed

2 cups hot strong black tea, like Irish breakfast 

3 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon mixed spice 

2 eggs, beaten

In a medium bowl combine the raisins, sultanas, citron peel and sugar. Pour the hot tea over and stir to combine, cover with a lid or cling film and allow to stand at room temperature overnight. 

The next day...

Preheat the oven to 350ºF (170ºC). Butter and lightly flour a deep 9 inch cake pan and line the bottom with baking parchment. 

In a large bowl, whisk together the flour, baking powder and spice. 

Fold in the fruit mixture, followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.

Pour the batter into the prepared cake tin. 

Bake for 80 to 90 minutes or until the cake is a lovely golden colour and springs back when gently pressed. Allow the cake to cool in the tin on a wire rack for 20 minutes, then turn it out onto the rack to cool completely. Slice and serve with lashings of butter.

Substitutions: fresh lemon and orange zest for the citron peel. Pumpkin pie spice for mixed spice or create your own by mixing together 1/4 teaspoons of each: cinnamon, nutmeg, cloves and ginger. 

Banana Walnut Bread

 

A comforting classic that is moreish and a great way to use up that ripen forlorn fruit hanging about your kitchen. 

Banana Walnut Bread

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1 cup sugar

1/2 cup butter

2 large eggs

1 1/2 cups mashed very ripe bananas (about 3 bananas)

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped walnuts

extra chopped walnuts for the top

Heat oven to 350ºF. Lightly grease and flour 2, 8 inch loaf tins, or 1 loaf tin that measures 9 x 5 x 3 inches. Line the bottom with baking parchment.

Using a fork, mash the bananas in a bowl.

In another bowl combine the flour, baking soda, salt and walnuts.

In a large bowl mix together the sugar and butter. Stir in the eggs until will blended. Stir in the bananas, milk and vanilla; beat until smooth. Stir in the flour mixture until just moistened. Spoon the batter into the pans. Sprinkle chopped walnuts on top. 

Bake two 8 inch loaves for about 50 to 60 minutes or one 9 inch loaf 60 minutes, or until a toothpick inserted into the centre comes out clean. Cool 10 minutes in pans on a wire rack. Loosen the sides of the loaves from the pans; remove from pans and place top side up on a wire rack. Cool completely. 

The Nightmare Before Christmas ~ The Official Cookbook & Entertaining Guide

 

It seems there are a few The Nightmare Before Christmas cookbooks circulating however this one is different in the fact that it is the official cookbook. I have a few Halloween inspired cookbooks and although I do throughly enjoy them for their deliciously spooky tongue and cheek presentation this cookbook offers something different; not only does it serve the classics with a Nightmare Before Christmas twist, it has spooky party ideas and activities, crafts and decor all for creating an authentic The Nightmare Before Christmas party. 

Planning a themed meal whether you want to host a party or bring a The Nightmare Before Christmas meal to your table anytime of the year, is definitely well planned and prepared with this cookbook. The first half of the book, Part 1, has step by step recipes on snacks, starters, sides, entrees, desserts and drinks and the second half of the book, Part 2, features different The Nightmare Before Christmas parties, activities, crafts and decor to celebrate throughout the year.

The cookbook is well presented, charming and captivates your creativity and one feels that they can get lost in the culinary aspects of Halloween Town in such a ghoulishly good way. It's definitely a cookbook that would appeal to the most avid The Nightmare Before Christmas enthusiasts, of any age, however I feel it has more appeal than that and may enchant a wider audience.  

The recipe I am sharing from the cookbook is how it is written in the book and is one of the turning points in the film. Hope there are no spoilers in the explanation quote as it was part of the recipe so had to include it. 

Worms Wort and Frog's Breath Soup

"To secure her freedom from Dr. Finkelstein, Sally cooks up cauldron of Deadly Nightshade soup, masked with the flavours of worm wort and frog's breath. This soup is made with much friendlier ingredients without the poisonous side effects. You won't need your slotted spoons for serving this fresh and creamy soup."

Yields: 4 to 6 servings (about 6 cups soup)  Difficulty: Easy

2 tablespoons unsalted butter

2 leeks, white and light green parts, finely chopped

1/2 teaspoon salt, plus more to taste

1 medium russet potato ( 8 to 10 ounces), peeled and cut into 1 - inch chunks

4 cups low sodium vegetable or chicken broth, plus more if needed

1 pound medium - thin asparagus, trimmed and cut into 1 1/2 inch pieces

Freshly ground black pepper

2 tablespoons heavy cream, for serving (optional)

1 tablespoon fresh chives, finely chopped, for garnish

1. In a large saucepan over medium heat, melt the butter. Add the leeks and 1/2 teaspoon salt, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the potato and broth, increase the heat to medium - high, and bring to a boil. Reduce the heat to medium - low, and simmer, stirring occasionally, until the potato is tender, about 10 minutes. Add the asparagus, increase the heat to medium, and gently boil until the asparagus are just tender, about 5 minutes.

2. Working in batches, process the soup in a blender to a very smooth puree, then return to the pot. Season with salt and pepper, and thin with additional broth as needed. Reheat gently over low heat until warm. Ladle into individual bowls. Garnish with a drizzle of cream, if using, and chives. Serve. 

Peanut Butter Bread

 

A subtle peanut butter flavour however scrumptious that smells and tastes like peanut butter cookies. A lovely loaf that you will want to make again and again.  

Peanut Butter Bread

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2 cups unbleached all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped peanuts

1/2 cup sugar

1/2 cup peanut butter

2 eggs

2 tablespoons honey  

1 cup milk

1 to 2 tablespoons sugar,  for sprinkling on top 

handful of chopped peanuts,  for sprinkling on top

Preheat the oven to 350ºF. Lightly grease and flour a loaf tin. Line the bottom with baking parchment paper.

In a medium bowl, combine the flour, baking powder, salt and chopped peanuts. 

In large bowl, add the sugar and peanut butter, using a handheld mixer, blend together until smooth. Blend in the eggs, one at a time. Add the honey and pour in the milk and blend until the mixture is smooth.

Add and stir the flour mixture, in three additions, to the peanut butter mixture, using a wooden spoon. Once the batter is mixed and blended together, spoon into the prepared baking tin, smooth the top, sprinkle with sugar and more chopped peanuts.

Bake in the preheated oven for 50 to 60 minutes or until the loaf is golden brown and the centre has set and a toothpick inserted into the centre comes out clean. Cool  5 - 10 minutes in the pan on a wire rack. Using a butter knife gently loosen the sides of the loaf from the pan; remove the loaf from the tin and allow to cool completely on a wire rack.  

Korean Snacks

 

Going to our local Korean shop is a wonderful. There are all sorts of delightful items. This is one of them... a pastel colour corn puff snack that is very moreish. It is slightly sweet, slightly sour, and has a hint of fruit flavour taste. A fun snack for sharing! - JD

Apple Bran Muffins

Adding more fibre daily can have many benefits, it can or may help protect against many diseases such as diabetes, cancer, high blood pressure and heart disease. There are two types of fibre, insoluble and soluble. Insoluble fibre like, whole-grain breads, cereals, flax seeds, the skins of some fruit and vegetables, help to keep the bowels healthy. Soluble fibre like, fruits and vegetables, oatmeal, oat bran, beans, lentils and peas, may help reduce cholesterol and control blood sugar levels. If you are looking to increase your daily fibre than these apple bran muffins are moreish and you will forget just how fibrously healthy they are with every bite.  - JD  

Bran Muffins

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makes approximately 12 muffins

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1/2 cup unbleached all purpose flour

1/2 cup oatmeal flour

1 cup bran

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoons nutmeg

1 cup diced apples with skins, washed and cored

1 cup milk

Preheat oven to 375ºF and line a muffin tin with baking papers. 

In a large bowl, cream together the butter and sugar, then add the eggs.

In a separate bowl, mix flour, oat flour, bran, baking soda, cinnamon, nutmeg and the diced apples together. 

Add the flour mixture to the butter, sugar and egg mixture. Add the milk and gently stir until just combined.

Spoon muffin batter into prepared muffin tin and bake for 15 to 20 minutes.

Plum Cake

This cake purely is a late summer to autumn cake. Plump slices of plums are nested in a delicate buttery spiced cake with a crunchy sugary crust that can be served for dessert or brunch. You may want to serve this cake with ice cream, whip cream or possibly a lashing of custard do so if you wish. - JD 

Plum Cake

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1 1/2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon mixed spice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cardamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup caster sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

6 to 8 plums, pitted and quartered, skins left on

2 tablespoons caster sugar, for sprinkling on top

1 tablespoon dark brown sugar, for sprinkling on top

Preheat oven to 350ºF and set the oven rack in the middle of the oven. 

Grease and lightly flour a 9 inch spring form pan or a 9 inch round cake tin. Line the bottom with parchment paper.

In a large bowl whisk together the flour, baking powder, mixed spice, nutmeg, cardamon and salt. Set aside.

In another large bowl cream the butter and caster sugar with a hand held mixer until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat on low speed until well combined. 

Add the flour mixture gradually and alternating with the milk and continue to beat on low speed until smooth, the batter will be quite thick.

Spoon the batter into the prepared springform pan and smooth the top. Arrange the plums on top, skin side up, in a circular pattern or whichever pattern you wish. Sprinkle with the 2 tablespoons of caster sugar and 1 tablespoon brown sugar over the plums.

Bake for 50 to 60 minutes or until the cake is golden brown and the centre is set.

When the cake is done, remove from the oven, gently run a knife around the edges of the pan and remove the springform ring, leaving the base in place. Allow the cake to cool on a wire rack.

Food Photo of the Day ~ Zucchini Two Ways

 

I guess you could really say that this is zucchini pan-fried the same way, with two different coatings, sliced two different ways however to sum it up as two ways is simple and gets straight to the point. It comes down to preference when pan-frying zucchini and also how you want to finish the zucchini to serve. I like to drizzle with balsamic vinegar and a light sprinkle of bread crumbs and a sprinkling of parmesan cheese is also good. 

My first attempt, pictured above, are round slices, not too thin but not too thick either, salted on a cutting board to draw the moisture out, gently patted with a clean dry paper towel, tossed in flour, then beaten egg then bread crumbs. Used just enough oil to fry them and I found that the coating half heartily stuck. Still edible.  

My second attempt was different in how I sliced the zucchini, lengthwise, and what I coated the zucchini with although the preparation was similar... sliced, salted on both sides, gently patted dry. I tossed the elongated slices, again not too thin but not too thick, in flour and then cornmeal; added just enough oil to the pan, lightly adding more cornmeal on the slices as I gently fried them. I found this to be a bit better as the coating stuck more creating a thin semi crisp coating. A light drizzle with balsamic, no bread crumbs, was perfect. Pan-fried or grilled zucchini is a lovely side dish and whether you decide to coat or not, it still is delicious!

- JD 

Food Photo of the Day ~ Sausage, Mushrooms and Tomatoes with Penne

 

There are plenty of comfort food recipes to reminisce and devour however sometimes the best recipes are done on a whim. Which is the case with this meal. Sautéing sliced garlic sausages, sliced mushrooms and a bit of purple onion with crushed garlic before adding a tin of low salt diced tomatoes and a good heaping dose of smoked paprika and Herbs de Provence. Toss in cooked penne pasta and you are ready to sit down and enjoy a handsomely rich, smoky herb meal in minutes. Inviting and substantial comfort food packed with flavour... Autumn has arrived!

- JD 

Mabon ~ Autumn Equinox and Somerset Apple Cake

 

Mabon, September 21st to 29th in the Northern Hemisphere, celebrates the turning of Autumn and the Autumnal Equinox which also marks the second harvest. The full moon is at its closest during this equinox and is known as the Harvest Moon. 

Night and day are of equal length however the sun begins to wane and the nights are drawing in and growing longer and the days shorter and cooler. The leaves are beginning to turn, the birds are preparing to fly away, the grass begins to brown and the flowers are fading. Summer turns to autumn... it is a time of abundance, transition, reflection and gratitude. Time to look ahead to the waning of the season and start making winter preparations. Think rest, reflection, gratitude and abundance.  

Herbs associated with Mabon are sage, rosemary, lavender, rue, yarrow and cinnamon; Flowers, plants and trees are sunflowers, marigolds, hibiscus, red poppies, thistle, fern, and oak tree. Symbols are the apple, acorns, leaves, pine cones and the cornucopia. Colours are green, red, yellow, orange brown and gold. Animals associated with Mabon are dogs, wolves, the stag, blackbirds, the owl, salmon and goats. 

Things you may do to celebrate Mabon together, with friends or family, or in solitude are: Go apple picking, clean your house and get rid of any stagnate energy, write in a journal, make a gratitude list, go for a walk, connect with nature, make a corn doll, burn candles in Mabon colours , bake bread or apple recipes or make apple cider.

Mabon foods are seasonal and usually consist of apples, pomegranates, squash, grapes, dried fruits, corn, wheat and rye breads, seeds and nuts, potatoes, carrots and onions as well as cider and wine. This Somerset Apple Cake is a lovely recipe to make and enjoy during Mabon. Happy Mabon/Autumn Equinox! - JD 

Somerset Apple Cake

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250 grams ( 1 and 1/2 cups) unbleached all purpose flour

1/2 teaspoon mixed spice

175 grams ( 3/4 cups or 1 and 1/2 sticks) butter, softened

175 grams (1 cup) brown sugar

2 cups chopped apples with skins

1/2 teaspoon baking soda

1/2 cup dry cider

additional brown sugar for sprinkling 

thin apple slices for decorating

Preheat oven to 325ºF (170ºC). Grease and flour a 7 inch baking cake tin. Line the bottom with baking parchment.

In a bowl sieve the flour and mixed spice together. 

In a large bowl add the butter and brown sugar, beat until soft and creamy.

Place the chopped apples in a medium bowl, add the cider and baking soda, quickly mix together, then add to the butter mixture and stir together until combine, add the flour and spice mixture and stir until a thick batter has formed.

Spoon the dough into the prepared cake tin. Smoothing the top. Place the thinly sliced apple slices however you wish on top, I placed them in a circle. Sprinkle with brown sugar.

Bake in the preheated oven for 60 to 90 minutes or until firm.