I made some cocktails for gifts before we broke up.
Chocolate orange martini: chocolate liqueur and triple sec with vodka in a 1:1:2 ratio.
Nigella’s Christmas martini: chambord and creme de cacao blanc and vodka, again 1:1:2
Some of my friends also got tasters of my vintage elderflower gin – this was originally a mistake because I steeped elderflowers from my garden for far too long and the gin took on a very bitter taste. But later I added a lot of sugar, and over the 8 years or so it’s been on the shelf, it almost took on a Parma violet note. This is pretty much all gone now.
Also crab apple vodka. The old way of making this was to clean and halve crab apples then leave them in a jar with vodka for a couple of weeks until the sugar is dissolved and the vodka has gone a pinker a colour. Now I’m experimenting with making a sugar syrup by boiling the crab apples with water and sugar and simply adding that to the vodka. The best version I think comes from a mix: some crab apples in a jar with vodka and no sugar, some in a syrup, mix all together into final bottle.
Before we broke up I made some speculoos fudge out of Lotus spread – but couldn’t find last year’s recipe. This recipe is the one I don’t recommend. Jane’s patisserie version is much better and I think it’s the one I used last year.
It’s great to start the festive season with a big batch of fudge… you have something in the fridge that can be turned into gifts to take with you or buffet contributions or feeding unexpected gifts. It keeps a couple of weeks, provided you don’t eat it.
The first Saturday of the holidays found me in front of Saturday Kitchen where I saw a recipe for mulled wine chocolate truffles, similar to this one from Waitrose. If you are mulling wine anyway, just reserve a glass, otherwise the recipe gets you to make mulled wine especially. Looks like this technique could be easily adapted to getting other flavours into other chocolates… how about espresso into milk chocolate or mulled cider into white chocolate or … Just as with the fudge you can make the ganache and leave that in the fridge to turn into truffles whenever you need them. And rolling ganache into truffles is a good activity to get children and non-cooking boyfriends involved in too.
I had my friends and godkids over before Christmas for fondue, ham sandwiches, my own banana cake, and this “next level poke cake” – purely because I love the coffee flavour and don’t make enough coffee cakes. I borrowed the key to church and we roamed all around it, including climbing the tower and looking at the bells, and we all ended up at the carol service, which was delightful.
For Christmas day (I deliberately spent it on my own and had a lovely time) I roasted a chicken, with loads of roast potatoes, carrots. I repurposed leftover fondue as cauliflower cheese and made this strange Jamie Oliver red cabbage recipe with tinned pears and chorizo. It was nice enough but the ingredients did not really blend together at all. It fed me on Christmas day, did two of us on Boxing Day and there was plenty of chicken left to make a huge risotto much later in the break (after a long facebook thread about whether it was safe to eat roast chicken a week after cooking. No ill effects, but be careful out there!)
To Scotland I took the remainder of the fudge and truffles and made again a version of this very forgiving peanut and Crunchie bar rocky road recipe, which went down well.
Yesterday, for pudding club, I made a fridge cake from a fridge cake recipe book, amended slightly but a super simple idea: melt 400 grams milk chocolate, add 300ml of double cream, tinned pears, chopped, and a pack of shortbread biscuits, also chopped. Fridge for a couple of hours in a cling-film lined 1lb loaf tin. Then whip together cream cheese, another pot of double cream and a little sugar (vanilla sugar adds awesomeness) turn out the chocolate loaf onto a cake plate and slather the cream on the outside. Grate chocolate over the top, because if it’s not garnished, it’s not finished.
[…] Sometime prior, eg Christmas Eve Eve – have a duck confit based meal and reserve lots of the duck fat. Also some time prior, you might like to look at this and make things like speculoos fudge, mulled wine truffles, Christmas martinis, choc or… […]