December arrived before I managed to hear it creeping up on me but once 1st Dec dawned upon us I couldn’t wait to literally Deck the Halls!
Christmas is my favourite time of the year – I love everything about it. From preparation to execution I am a complete convert. The minute I see a twinkling fairy light (a traditional warm light none of those modern blue LED monstrosities!) and holly wreathed front door I both exude and want to be filled with Christmas Spirit (or two).
But after all what is Christmas if not a festival of excess; of everything: food, drink and cheer.
Before I get slated by those that believe that Christmas is all about faith, I’m not trying to ridicule that Christmas; the Christmas I’m talking about is clearly the Pagan Saturnalia version which is all about merry-making, excess and misrule. My sort of festival!
Where to begin? In the same way that December arrives it will rapidly move into January. The best way to make the most of the food and drink that will be consumed this season is: 1) Plan and prepare ahead and 2) Not to worry about the effects of this indulgence on the waistline.
So I started my Christmas cooking off gently by getting some pots of Chilli Jam organised, Pistachio and Cranberry Biscotti and Sesame Toffee Snaps.
Chilli Jam
1st) Put 150g of red peppers and 150g of red chillies into a food processor and pulse until they are finely chopped.
2nd) Pour 600ml of cider vinegar into a saucepan with 1Kg of jam sugar (high in pectin). Heat gently until the sugar dissolves.
3rd: Pour the red flecks of chilli and pepper into the vinegar and bring to the boil. Boil ferociously for 10mins and then allow the mixture to cool for approx 45mins before you decant into sterilised jars.
Pistachio and Cranberry Biscotti
I have already included this recipe from Joyofbaking.com before. It is included in a previous blog titled
“I know what you did last summer…biscotti!”
Please click on the link to be taken to the recipe.
Sesame Seed Toffee Snaps
The third of the Christmas goodies were the sesame seed toffee snaps. Very easy to make but take caution as you will be working with boiling sugar.
1st) Put 455g of Caster Sugar into a saucepan with 8 tablespoons of water. Bring to the boil.
2nd) Once the sugar boils and turns a nutty brown colour (take care not to burn it) add 200g of sesame seeds. Mix well and pour onto a greased baking sheet. Smooth it down to create a thin continuous layer.
3rd) When cold and hard break the snap into pieces. Enjoy on its own or use to mop up desserts.
Ok – so it’s not the onslaught of the Xmas Turkey with all the trimmings but these are three easy but impressive Christmas goodies to either devour yourself or give as gifts. Why not give one a try and let me know how you got along.
If I don’t get a chance to wish it before – Merry Christmas.
