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.