applesteamdream


Its a Home-Made Christmas at Applesteamdream…
December 12, 2011, 9:22 am
Filed under: baking, Christmas, cooking, sustainable living | Tags: , , , , ,

With the world in recession still, its been lovely to return to a time when gifts were handmade, when preparations for Christmas involved lots of quality family fun in the kitchen. Though preparations started in October, it makes the season all the more special when it draws closer. We’ve found happiness in the day to day things, not in financial gains. The contentment to be found cooking together, whether it is something for a special occasion, or for dinner, is amazing. Sharing tasks makes them more fun, and becomes a way to bond instead of a chore.

Preparations for the coming festive season have been fun, we’re trying old and new recipes for chutneys, cakes and the like, for Christmas presents, but also going forward for our own store cupboard and the forthcoming Applestaemdream cookbook.

Red Onion Marmalade bubbling away.

Red Onion Marmalade took quite a lot of onions, 1kg and makes only a couple of small jars when ready, but it tastes amazing and works out a lot cheaper than the shop bought variety. A great accompaniment for cold meats or cheeses on Boxing Day and beyond.

Marrow Chutney with our labels on

The first chutney we’ve ever made is now in jars to mature over the next few weeks up to Christmas. Chutney is a great way to preserve the excess of fruit and vegetables from the garden, and make sure you have produce throughout the winter season. The vinegar and sugar act as natural preservatives. Why do commercial companies feel the need to add all those colourings and additives when it looks and lasts so well without? All the flavours will infuse nicely and would normally be ready to eat between 2-4 weeks.  Tonight we will be making some apple and cinnamon jam, and some apple chutney.

The Christmas cake is due to be turned over tonight too, the marzipan will be made and added too. The marzipan needs to be on the cake for up to a week before icing, so it should be ready for this coming weekend.

Marzipan Recipe

350g ground almonds

175g castor sugar

175g icing sugar

1 medium egg beaten

juice from 1/2 a lemon.

Method: all dry ingredients into a bowl, mix well, add lemon juice, then enough beaten egg to make a pliable paste. Coat the surface of the cake in apricot jam, roll out marzipan and cover your cake. Don’t worry if you can’t cover it in one go and need to patch it up, it’ll be covered in icing.   As a special treat make another batch of marzipan,  roll into balls and dip in melted chocolate, allow to cool and wrap a few in cellophane with a red ribbon as a Christmas treat.

Next, the home-made sweet mincemeat will be going in the little buttery pastry cases ready for Christmas guests to have a mince-pie with a brandy or whiskey coffee.

Have a lovely Season and enjoy the journey, and don’t get too stressed.

Ric & Richard

xx

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