HOW-TO SPECIAL
Traditional Menu with all the recipes Victorian Christmas Traditions EXPLAINED 1
TABLE of CONTENTS 3.Christmas Traditions
7.
p Explained
The Recipes -S -Sides e Recipes6. Th appetizers & soups
11.
The Recipes-Stuffings
12. 13.
The Recipes-Main Course
The RecipespesPPudding
BACK
Christmas Drinks
e Recipes14.Th Desserts
INFORMATION
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HOW-TO SPECIAL
Christmas Traditions
EXPLAINED
Each December we hang up stockings, set up elaborately decorated trees, and eat our body weight in candy canes. But ut does anybody know exactly why?
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It’s hard h to imagine now, but at the beginning of the 19th century Christmas ginni celebrated. was hardly h Many businesses in Britain did not even consider it a holiday. However by the end of the century it had become the biggest annual celebration and took on the form that we recognize today. Many attribute the change to Queen Victoria, and it was her marriage to the German-born Prince Albert that introduced some of the most prominent aspects of Christmas. In 1848 the Illustrated London News published a drawing of the royal family celebrating around a decorated Christmas tree, a tradition that was reminiscent of Prince Albert’s childhood in Germany. Soon every home in Britain had a tree bedecked with candles, sweets, fruit, homemade decorations and small gifts.
In 1843 Henry Cole commissioned an artist to design a card for Christmas. The illustration showed a group of people around a dinner table and a Christmas message. At one shilling each, these were pricey for ordinary Victorians and so were not immediately accessible. However the sentiment caught on and many children - Queen Victoria’s included – were encouraged to make their own Christmas cards. By the 1880s the sending of cards had become hugely popular, creating a lucrative industry that produced 11.5 million cards in 1880 alone. The commercialization of Christmas was well on its way.
CHRISTMAS CRACKERS Another commercial Christmas industry introduced by Victorians is the Christmas Cracker. In 1848 a British
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HOW-TO SPECIAL confectioner, Tom Smith, invented a bold then leave behind treats for the children. new way to sell sweets. Inspired by a trip Eventually people began using stockings to Paris where he saw bon bons – sugared instead - something we still do today. almonds wrapped in twists of paper – he came up with the idea of the Christmas cracker: a simple package filled with sweets that snapped when pulled apart. The sweets were replaced by small gifts and paper hats in the late Victorian period, and remain in this form as an essential part of a modern Christmas. GIFT GIVING Gift giving had traditionally been at New Year but moved as Christmas became more important to the Victorians. Initially gifts were rather modest – fruit, nuts, sweets and small handmade trinkets. These were usually hung on the Christmas tree. However, as gift giving became more central to the festival, and the gifts became bigger and shop-bought, they moved under the tree.
CHRISTMAS STOCKINGS The tradition of stockings started in Holland during the 16th century. Childrenwould leave clogs filled with hay near the fireplace for Santa’s reindeer. Santa would
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CANDY CANES In its early form, the candy cane began as a simple white stick of sugar for children to eat - there was no “cane” shape or stripes to speak of. While it is uncertain where the first canes originated, it is clear that by the mid-17th century, if not earlier, its use had already become widespread across Europe. The distinctive “hook” shape associated with candy canes is credited to a choir master at Cologne Cathedral in Germany, who, legend has it, in 1670 bent straight candy sticks into canes to represent a
shepherd’s crook, and gave them to children at church services. The shepherd’s staff is often used in Christianity as a metaphor for The Good Shepherd Jesus Christ. It is also possible that, as people decorated their Yule trees with food, the bent candy cane was invented as a functional solution.
tions of the festival. Its themes of family, charity, goodwill, peace and happiness encapsulate the spirit of the Victorian Christmas, and are very much a part of the Christmas we celebrate today.
MINCE PIES Examination of early Victorian recipes shows that mince pies were initially made from meat, a tradition dating back to Tudor times. However, during the 19th century there was a revolution in the composition of this festive dish. Mixes without meat began to gain popularity within some of the higher echelons of society and became the mince pies we know today. The Victorians also transformed the idea of Christmas so that it became centered around the family. The preparation and eating of the feast, decorations and gift giving, entertainments and parlour games - all were essential to the celebration of the festival and were to be shared by the whole family. While Charles Dickens did not invent the Victorian Christmas, his book A Christmas Carol is credited with helping to popularize and spread the tradi-
LOOKABOUT The host shows everyone a little knick-knack in the room. All the guests leave while the host hides it. When they return, everyone is to look for the item until they spot it. They are then to sit down. The last one to find it loses (or has to be “it”). It makes it a bit more difficult if guests continue to mill for a few seconds before they sit down. PASS THE SLIPPER You take an object, the “slipper.” Pick a person and put them in the center of the circle. They must close their eyes while the “slipper” is passed from person to person behind their backs. When the center person opens his/her eyes, the passing immediately stops and he/she must guess who holds the “slipper.” If he/she is correct, they trade places. If wrong, the eyes are closed and the passing begins again. FORFEITS One person is chosen to leave the room. All other guests must “forfeit” a special item that belongs to them. All of these items are placed in the center of the room and then the “auctioneer” is brought back in. He/she picks up an item and tries to describe it as one would an item about to be sold. In order not to forfeit the item, the owner must “fessup” and do something amusing/embarrassing to win back the item (sing, dance, do an imitation, recitation, tell a clean joke, etc.)
A small example of traditional Victorian parlor games
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HOW-TO SPECIAL
The
RECIPES SAUSAGE ROLLS 16 oz pork sausagemeat 1 package frozen puff pastry sheets, thawed 1/4 cup Dijon mustard 1 beaten egg Directions Preheat the oven to 400 degrees F (200 degrees C). Unfold the puff pastry sheets, and cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares. Brush each square with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each square. Roll dough around the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with the rest of the egg. Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden. I usually watch after 10 minutes or so to make sure they don’t burn. These freeze (unbaked) very well. Serves 12
SCOTCH EGGS 2 pounds pork sausage meat 1 1/2 tablespoons Worcestershire sauce 8 hard-cooked eggs, peeled 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 egg, beaten 1-1/3 cups dry bread crumbs 8 cups oil for deep frying Directions In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage. Divide the sausage into eight equal parts. Mold each part around one of
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the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown. Serves 8
CHICKEN LIVER PATE 1 tablespoon butter 1 clove garlic, peeled and chopped 1 tablespoon chopped onion 1/4 pound chicken livers, trimmed and chopped 2 tablespoons dry sherry 8 ounce package cream cheese Hot sauce to taste Salt and pepper to taste Directions Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink. Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving. Serves 8
MULLIGATAWNY SOUP •1/4 cup vegetable oil •3 cups chopped onions •5 garlic cloves, chopped •1 1/2 tablespoons garam masala
•1 1/2 teaspoons ground coriander •1 teaspoon turmeric •1/2 teaspoon cayenne pepper •2 bay leaves •2 cups dried red lentils •8 cups chicken broth •2 cups diced cooked chicken •1 cup canned coconut milk •3 tablespoons fresh lemon juice •2 cups cooked basmati rice •Lemon wedges Directions Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste. Divide rice among bowls. Pour soup over. Garnish with lemon. Serves 8
MOCK TURTLE SOUP For the roux •1/2 cup clarified butter •1/2 cup flour For the soup •2 tablespoons olive oil •1 cup yellow onion, diced •1 cup red bell pepper, diced •1/2 cup celery, diced •1 tablespoon minced garlic •3 cups canned crushed tomatoes •3 cups chicken broth •1 lb extra- lean ground beef •6 oz flaked salmon or tuna •4 hard-boiled eggs, grated •2 tablespoons lemon juice •2 teaspoons cayenne pepper
•2 bay leaves •3 tablespoons Italian parsley, chopped •2 tablespoons wine vinegar •1 tablespoon kosher salt •2 teaspoons kosher salt Directions Brown the butter in a small saucepan, stirring constantly to avoid scorching. Reserve. In a soup pot, add oil and sweat the onions, peppers and celery until tender. Add garlic, tomatoes, chicken broth and ground round. Bring to a simmer for 15 minutes. Add grated eggs, salmon, lemon juice, seasonings and vinegar. Continue to simmer. Place small amounts of roux into soup while simmering to flavor and to adjust thickness. Once desired thickness is achieved, remove bay leaves and serve in pre-heated bowls, with a dollup of dry sherry. Serves 8
BUTTERED BRUSSEL SPROUTS 2 pound Brussels sprouts, trimmed 3 tablespoons unsalted butter, softened Directions Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and toss with butter and salt and pepper to taste. Serves 8
ROASTED POTATAOES 4 pounds Yukon Gold potatoes, peeled and quartered Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 4 tablespoons chopped parsley leaves Directions Preheat oven to 400 degrees F. Put the potatoes on a baking sheet. Season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss the potatoes to coat. Roast in the oven, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes. Serves 8
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HOW-TO SPECIAL
Traditional
CHRISTMAS
Appetiz Sausage R Scotch E Pate Soup Mulligataw Mock Tu Side Buttered Bruss Roasted Po Bashed N Mint Pe Giblet G Bread Sa Oyster and Baco Apple and Chest Main Roast Turkey w/Pi Lamb with Rosemary o Desse Christmas Pudding with B Sherry Tr Yule Lo Mince P Cheese Co Stilton Chedd Served with water crackers Drink Sherry Egg No Mulled Cider
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nal English
AS
DINNER
etizers sage Rolls otch Eggs Pate Soup gatawny or ck Turtle Sides Brussel Sprouts ed Potatoes hed Neeps int Peas let Gravy ad Sauce d Bacon Stuffing Chestnut Stuffing Main w/Pigs in Blankets mary or Beef Wellington essert with Brandy or Rum Sauce rry Trifle ule Log nce Pies se Course Stilton heddar ckers and digestive biscuits rinks Sherry gg Nog Cider or Wine
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HOW-TO SPECIAL BASHED NEEPS 1 cups. chopped carrots 2 cup cubed turnips 1 cup cubed yam 1 cup cubes ruttabagers 1 tbsp salt 1/2 tspn nutmeg Pepper to taste 2 tbsp butter Directions Place vegetables in a pot with ample water and the salt. Boil until soft. Ad butter, nutmeg cream and pepper. Mash until smooth. Serves 8
and chop fine along with giblets to use in making the gravy. To make lump free gravy, pour 1 cup of cold milk into a jar that has a tight lid. Add 1/2 cup of flour on top of the milk, cover quickly and shake well to smooth mixture of the milk and flour. Use the broth from the giblets and enough milk to make 3 cups of liquid. Pour into roasting pan, heat and scrape the loosen brown bits. Slowly add flour mixture. Add salt and pepper. Stir and cook until thickened. Add chopped giblets and heat to serve.
BREAD SAUCE
4 oz white breadcrumbs MINT PEAS 1 large onion 1 spring onion, sliced 15-18 whole cloves or freshly grated 2 tablespoons olive oil nutmeg 2 cups English peas, shelled 1 bay leaf 6 mint leaves, torn 8 black peppercorns Salt 1 pint milk Water 2 oz butter Directions 2 tablespoons double cream SautÊ the spring onion in two tablespoons salt and black pepper olive oil over medium-high heat. Add the Directions shelled peas, a pinch of salt, and enough Cut the onion in half and stick the cloves water to barely cover. Cook over high heat in it or use nutmeg if you prefer. Place the for 2 minutes, then add the torn mint onion plus the bay leaf, peppercorns and leaves. Continue cooking until the peas milk in a saucepan. Add salt then bring to are tender, a few more minutes. Check for boiling point. Take off heat, cover pan and seasoning, and add more salt if needed. leave in a warm place for 2 hours for the milk to infuse Remove onion, bay leaf and GIBLET GRAVY Giblets, gizzards, neck etc. from your turkey peppercorns to one side. Stir breadcrumbs into the milk and add 1 oz of the butter. 1 cup cold milk Leave the saucepan on a very low heat, stir1/2 cup flour ring now and then, until the crumbs have Salt and pepper to taste swollen and thickened the sauce – about Directions 15 minutes. Now replace the clove-studded While the turkey is roasting, rinse the gibonion, the bay leaf and the peppercorns lets and neck and simmer in salted water and again leave the pan in a warm place about 2 to 2 1/2 hours or until tender, until the sauce is needed. Just before servadding the liver the last 30 minutes. Save the broth. Remove the meat from the neck ing, remove the onion and spices. Reheat
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gently then beat in the remaining butter and the cream, taste to check seasoning. Pour into a warm serving jug.
14 oz seasoned stuffing cubes 1 cups coarsely chopped cooked shelled chestnuts 1 cup cooked crumbled lean sweet Italian OYSTER AND BACON STUFFING chicken sausage (optional) 1/2 pound bacon 1 teaspoon salt 1/4 cup butter 1 teaspoon freshly ground black pepper 1/2 onion, sliced thin 1 large egg, lightly beaten 1 clove garlic, minced 1 1/2 cups chicken broth, heated 4 oz fresh mushrooms, sliced 4 tablespoons butter 1/2 cup white wine Directions 1 cup chicken stock Preheat the oven to 350º. Coat a 9- x 1314 oz seasoned stuffing cubes inch baking dish with 2 teaspoons olive oil. 10 ounce jar oysters, drained and cut into Heat remaining 1 teaspoon olive oil in thirds a large nonstick skillet over mediumDirections Preheat oven to 350 degrees F (175 degrees high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, C). Place bacon in a large, deep skillet; and rosemary; sauté 3 minutes. Combine cook over medium-high heat until evenly apple mixture, bread, and next 5 ingredibrown. Remove bacon to a paper towelents (through egg) in a large bowl. Add hot lined plate to drain. Reserve drippings in the skillet. Add the butter to the bacon drip- broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared bakpings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in ing dish. Dot with butter. Cover with foil. Bake at 350º for 30 minutes. Uncover; bake the butter and drippings until the onion 25 minutes or until top is golden brown. has caramelized, 10 to 15 minutes. Pour Let stand 15–20 minutes before serving. the wine into the skillet; allow the wine to warm; remove from heat. Place the stuffing ROAST TURKEY W/PIGS cubes in a large bowl. Pour the vegetable IN BLANKETS mixture over the cubes. Add the chicken 24 cocktail sausages stock. Fold the oysters into the mixture. 12 slices streaky bacon Transfer the stuffing to a 9x13 inch baking Cocktail sticks dish. Bake in preheated oven until golden Directions brown on top, about 30 minutes. Serves 8 Cut each rasher of bacon in half and run
APPLE AND CHESTNUT STUFFING 1 tablespoon olive oil 1 cup thinly sliced celery 1 cup chopped onion 2 cups chopped Fuji apples 1 tablespoons finely chopped parsley 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme 1 teaspoons finely chopped fresh rosemary
the back of a knife along the length of each rasher of bacon to flatten and stretch them slightly - this stops them shrinking during cooking. Wrap one half rasher of bacon around each sausage, making sure that the seal is underneath the bacon/sausage roll. Skewer with a cocktail stick. Place on a lightly greased oven tray and roast in a pre-heated oven, 400F for 25 to 30 minutes,
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HOW-TO SPECIAL or until the bacon is cooked and crisp. Set to one side and keep warm until needed. Serve alongside the roast turkey.
LAMB WITH ROSEMARY 1/4 cup honey 2 tablespoons Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 cloves garlic, minced 5 pounds whole leg of lamb 1 teaspoon coarse sea salt Directions In a small bowl, combine honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 F/230 C. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 F for 20 minutes, then reduce heat to 400 F and roast for 55 to 60 more minutes for medium rare. Internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
BEEF WELLINGTON 2 1/2 pounds beef tenderloin 6 tablespoons butter, softened 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 package frozen puff pastry, thawed 1 egg yolk, beaten 1 can beef broth 2 tablespoons red wine Directions Preheat oven to 425 F (220 degrees C). Place beef in a small baking dish, and
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spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
CHRISTMAS PUDDING WITH BRANDY OR RUM SAUCE No British Christmas is complete without a Christmas Pudding. Everyone needs a great recipe, and this is my favourite. Christmas pudding is best made well in advance to allow it to mature which traditionally is made on ‘Stir it up Sunday’ the Sunday before Advent around the end of November. Don’t be put off by the number of ingredients in this recipe, although it may seem daunting, simply assemble all your ingredients in advance, and the rest is easy. 1lb dried mixed fruit 1 oz mixed candied peel, finely chopped
1 small apple, peeled, finely chopped Grated zest and juice from a large orange and alemon 4 tbsp brandy, plus a little extra for soaking at the end 2 oz flour, sifted 1 tsp baking powder 1 level tsp ground mixed spice 1 1/2 tsp ground cinnamon 4 oz shredded suet, beef or vegetarian(can purchase at a British import store) 4oz soft, dark brown sugar 4 oz white fresh bread crumbs 1 oz whole shelled almonds, roughly chopped 2 large eggs
Directions Lightly butter a 2 1/2 pint pudding basin. (see photo). Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight. Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again. Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mix-
ture should have a fairly soft consistency. Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins. Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge. Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature. To serve, reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce. FOR THE SAUCE 2 tablespoons butter 1 tablespoon cornstarch 1/2 cup sugar 1 cup milk 3 tablespoons dark rum or brandy Directions Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in
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milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum or brandy. Serve warm.
SHERRY TRIFLE Bottom Layer 8 lady fingers sponge cakes 4 tablespoons raspberry jam 6 tablespoons sweet sherry 12 ounces frozen raspberries, partially thawed 4 ounces ratafia, amaretti or macaroon cookies Middle Layer 1 pint milk 1 vanilla pod 4 egg yolks 1 tablespoon fine sugar, plus a little for sprinkling 1 1/2 tablespoons cornflour Top Layer 3/4 pint whipping cream 2 ounces sliced almonds, toasted Glace cherries or fresh raspberry, to decorate Directions Split the sponges in half then spread each half thinly with raspberry jam. Sandwich each half back together and cut into quarters. Place in the base of three and a half pint (2 litre) glass trifle bowl. Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice. Roughly crush the ratafia biscuits and sprinkle over the raspberries. Chill for 3-4 hours. Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point. Transfer to a heatproof jug and leave to infuse for 10 minutes. Remove the vanilla pod from the milk. Place the egg yolks, cornflour and sugar in a bowl and whisk together. Whisk
in the milk, then strain the liquid back into the rinsed pan through a fine sieve. Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for two minutes unit the custard is a thick pouring consistency. Quickly pour the custard into a cold bowl to prevent further cooking. Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming. Set aside and leave to cool. Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife. Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl. Whip the remaining cream until it holds it shape. Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries or raspberries.
YULE LOG 5 eggs, separated 1 cup sugar, divided 1/2 cup cake flour 1/4 cup baking cocoa 1/4 teaspoon salt 1/2 teaspoon cream of tartar Filling 1 cup whipping cream 1/2 cup confectioners’ sugar 1 1/2 teaspoons instant coffee granules Frosting 1/3 cup butter, softened 1/3 cup baking cocoa 2 cups confectioners’ sugar 1 1/2 teaspoons vanilla extract 1 tablespoon brewed coffee 2 tablespoons milk Directions Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small mixing bowl;
let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended. Beat egg whites on medium until foamy. Add cream of tartar;
a traditional British Christmas since as long ago as the 16th century. Then they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. 12 oz all purpose/plain flour Pinch of salt 8oz butter, cubed 1 beaten egg + 1 cold water as needed 1 jar of mincemeat, bought or home made 2 tbsp icing sugar Directions Heat the oven to 400°F. Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the egg to the mixture and using a cold knife beat until soft peaks form. Gradually add stir, add cold water a teaspoon at a time remaining sugar, beating on high until stiff until the mixture binds but don’t make it peaks form. Stir a fourth into chocolate too wet that it is sticky. Wrap the dough in mixture. Fold in remaining egg whites until plastic wrap and chill for a minimum of no streaks remain. Spread batter evenly in 15 minutes, up to 30 minutes. Dust a work prepared pan. Bake at 350 degrees F for 12- surface lightly with a little flour and roll 15 minutes or until cake springs back (do out two-thirds of the pastry to 1/8”thick. not overbake). Cool for 5 minutes; invert Cut circles to line the cups of your muffin onto a linen towel dusted with confection- tin, don’t worry if the pastry doesn’t come ers’ sugar. Peel off parchment paper. Roll to the top. Fill the pastry lined tins 2/3 full up in the towel, starting with a short side. with mincemeat. Roll out the remaining Cool on a wire rack. In a mixing bowl, beat pastry to the same thickness and cut smallcream until it begins to thicken. Add sugar er circles to fit as lids on the tarts or to be and coffee granules. Beat until stiff peaks decorative, cut stars or other fancy shapes. form; chill. Unroll cooled cake; spread Dampen the edges of the tart bases with a filling to within 1/2 in. of edges. Roll up little cold water and press the lids on. Make again. Place on serving platter; chill. a small hole in the surface of each pie with In a mixing bowl, beat frosting ingredia small sharp knife to allow the steam to ents until smooth. Frost cake. Using a fork, escape. Bake in the preheated oven for 20 make lines resembling tree bark. mins or until golden brown. Remove from the oven and sprinkle with the icing sugar. MINCE PIES Mince Pies full of rich, sticky, sweet fruits Mince pies are delicious served hot or cold on their own or with Brandy Butter. Best wrapped in pastry. Delicious. served warm. Mince pies have been eaten as part of
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HOW-TO SPECIAL
Traditional English
CHRISTMAS DRINKS Mince pies are the first sign of Christmas in England. These tiny tartlets, often served with sherry, egg-nog or mulled wine, start popping up everywhere, from pubs to the local Starbucks. Every preChristmas gathering, has a supply on hand. Wherever you go the aroma of the pies and the wine mulling on a stove top heralds that the season has begun! MULLED CIDER OR WINE (WASSAIL) 2 bottles dry red wine or cider 4 ounces port or brandy 12 whole cloves 4 cinnamon sticks 1 large orange, zested Serving suggestion: Garnish with cin cinnamon sticks or freshly hly ground nutmeg Directions Combine ingredients in a large pot and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl. Serves 10
HOT TODDY 1 oz brandy, whiskey or rum 1 Tbsp honey 1/4 lemon 1 cup hot water 1 tea bag Directions Coat the bottom of a mug or an Irish coffee glass with honey. Add the liquor and the juice of the lemon quarter. On the side, heat water in a tea kettle and add the tea
bag to make hot tea.Pour the steaming tea into the glass and stir.
EGG NOG 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cre cream 3 ounces brandy 1 tea teaspoon freshly grated nutmeg grate 4 egg whites* Directions Di BBeat the egg yolks uuntil they lighten in color. Gradually add 1/3 cup sugar ad and continue to beat until it is completely dissolved. Add the milk, dissolve brandy and nutmeg cream, bran combine. Beat egg whites to and stir to combine soft peaks. Gradually add 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. *RAW EGG WARNING To reduce risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.