Joyeux Noel 2010Posted: January 5, 2011 | |
I realise I have been terribly absent and I probably deserve a small slap on the wrist for it. I wish I had an excuse but going beyond, “I just didn’t feel like it”… I have nothing. I don’t really reckon I have a “following” per se but I’ve been questioned by numerous friends about this neglect and I guess it’s time to buck up!
I was busiest in the kitchen during the festive season because Nick hosts an annual Christmas BBQ at his gorgeous abode and I volunteered to help with grocery shopping and marination. I have also infiltrated the inner sanctum of his friends so I was kindly invited to the Christmas Eve potluck shindig for close friends, for which I also cooked some dishes. Then after Christmas, we had to deal with leftovers and the repercussions of overcatering. I’m not complaining, though. It was so much fun and it’s always great to break bread with good company. Mostly because there was always copious amounts of alcohol involved.
(Digression: A guy from the UK made us some Snakebites, a really delicious concoction! It’s half cider, half lager and a little bit of Ribena cordial. DELISH!)
There were two things I had my mind set on when Christmas was around the corner: cute Christmas sugar cookies and steamed fruit cake. The former is always such a cute idea and I’m a sucker for different cookie cutters. And the latter is just such a Christmas thing. I always associate fruit cakes with Christmas and I usually loathe them but my mother makes the BEST steamed fruit cake ever. I nixed the recipe from her book and got baking.
I have to admit I don’t have a no-fail-go-to recipe for cookies except a chocolate chip one that I found on About.com and when I share the recipe with others they think I’m trying to pull a fast one on them and am actually being a stingy little shit about my recipes. Please believe me when I say that I Google recipes more often than not and they just work and taste good. Not all recipes are duds and it doesn’t have to come from my Grandma’s Super Secret Recipe Archives to be good.
This rolled sugar cookies recipe is from here. Over a 100,000 people have saved the recipe. I was like, “Okay, majority rules.” It’s pretty great, actually. It wasn’t too sweet and the addition of my icing helped add a little more crunch and sweetness to it which was a lucky thing.
The recipe for the icing was from here except I changed the quantities of the liquid to tablespoons after reading the reviews. Just go easy with it. Don’t dump in 2 tablespoons of milk and corn syrup without waiting to see the consistency. I think I went with only a tablespoon of syrup and 1.5 tablespoons of milk.
Icing the cookies was really fun. I knew I didn’t have the patience nor the time to sit around and delicately decorate each and every cookie (I had something like 40 cookies) so this crazy drizzle method worked best for me. It still looked festive and *ahem* “modern”. I especially loved my new reindeer cookie cutters but they were so annoying to use as the antlers broke off every time I lifted my cookie onto the Silpat. In the end, I decided to roll the dough out ONTO the Silpat and removed the excess.
The steamed fruit cake was all about rum. In fact, I think it tasted more like rum than cake. That’s a good thing, btw!
One of the most fun parts of the cake-making process for me was making the caramel. I love the scent of caramel and the fact that it lingered on for a few days.
This was a partial part of the spread for the Christmas Eve dinner. There’s ham on the left by Dennis & Yosa with the most crazy good chilli-mango mayonnaise ever, my two roast chickens and pot of potato gratin above it, Simon’s quiche, and Dennis & Yosa’s grilled vegetables with fried haloumi.
Pauline’s amazing pipis linguine was missing in the pic above.
For dessert we had a gorgeous pavlova made by Kylie.
My cookies and cake also made it to the Snack Table for the guests to graze on while we were getting the food ready for the table.
And if you want to know what silliness ensued in the kitchen… well, the most absurd was cooking the two chooks and the potato gratin in my pretty silk dress.
A+ for looking groomed while cooking!
Kudos to Nick who trusted me not to burn down his gorgeous house, who generously offered his kitchen to my ministrations and who patiently washed dishes that I kept dumping in the sink. And who photographed most of the pictures of the food used here.
Coming up: Christmas BBQ and what I did with leftovers!