As usual, there is the mad rush at the end to get things organised for Christmas.
Here are a few of my adventures in the kitchen for this Christmas.
Home made mince pies are always a treat. Their production is a joint effort. I make the pastry and the BW assembles the pies. Here they are presented on a ‘lovely’ Rudolph cake stand I received from Kris Kringle!
It has been a few years since I last made Chocolate Whisky Cake. It is very rich with whisky soaked raisins in it. I am a bit disappointed with the chocolate I used this time. It was quite bitter, I’m sure I didn’t overheat the chocolate. Next time I will investigate some better quality chocolate. The small cakes are good to give to people when it is so rich.
I had made large individual meringues for Christmas Eve. These burnt on the bottom even though I cooked at a lower temperature than the recipe indicated. I have had my oven for 6 years but still can’t cook meringues properly in it. Luckily I had some tiny meringues that I had cooked following Christine Manfield’s instructions, so they saved the day.
I had chopped the pandan and grated ginger and placed with the milk. As I was gently heating the milk, it suddenly separated so that I was left with curds and whey with no hope of recovery.
As I will be travelling, the puddings are an ideal solution. Thanks Bill.
For more Christmas fun go to Celia’s blog.