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HOW-TO SPECIAL

Traditional Menuwith all the recipes

Victorian ChristmasTraditions EXPLAINED

Th e Recipes-Sides

3.Christmas Traditions Explainedp

6.Th e Recipes-appetizers & soups

11.Th e Recipes-Stuffi ngs

Th e Recipes-Pudding

Th -S

ThP

Th

pes-13.

12.Th e Recipes-Main Course

BACKChristmas Drinks

7.

14.Th e Recipes-Desserts

TABLE of CONTENTS

INFORMATION

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HOW-TO SPECIAL

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It’s hard to imagine now, but at the be-ginning of the 19th century Christmas was hardly celebrated. 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 to-day. Many attribute the change to Queen Vic-toria, and it was her marriage to the Ger-man-born Prince Al-bert that introduced some of the most prominent aspects of Christmas. In 1848 the Illustrated Lon-don News published a drawing of the royal family celebrating around a deco-rated 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 gift s.

In 1843 Henry Cole commissioned an artist to design a card for Christmas. Th e

illustration showed a group of people around a dinner table and a Christmas message. At one shil-ling each, these were pricey for ordinary Victorians and so were not immediately accessible. However the sentiment caught on and many children - Queen Victoria’s in-cluded – were encour-aged to make their own Christmas cards. By the 1880s the send-

ing of cards had become hugely popular, creating a lucrative industry that pro-duced 11.5 million cards in 1880 alone. Th e commercialization of Christmas was well on its way.

CHRISTMAS CRACKERS Another commercial Christmas in-dustry introduced by Victorians is the Christmas Cracker. In 1848 a British

Christmas TraditionsEXPLAINED

Each December we hang up stockings, set up elaboratelydecorated trees, and eat our body weight in candy canes. But does anybody know exactly why?

I It’s hIt’s ginniginniwas hwas

ut

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confectioner, Tom Smith, invented a bold new way to sell sweets. Inspired by a trip to Paris where he saw bon bons – sugared almonds wrapped in twists of paper – he came up with the idea of the Christmas cracker: a simple package fi lled with sweets that snapped when pulled apart. Th e sweets were replaced by small gift s and paper hats in the late Victorian peri-od, 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 be-came more important to the Victorians. Initially gift s were rather modest – fruit, nuts, sweets and small handmade trin-kets. Th ese were usually hung on the Christmas tree. However, as gift giving became more central to the festival, and the gift s became bigger and shop-bought, they moved under the tree.

CHRISTMAS STOCKINGS Th e tradition of stockings started in Hol-land during the 16th century. Children-would leave clogs fi lled with hay near the fi replace for Santa’s reindeer. Santa would

then leave behind treats for the children. Eventually people began using stockings instead - something we still do today.

CANDY CANESIn 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 fi rst canes originated, it is clear that by the mid-17th century, if not earlier, its use had already become wide-spread across Europe. Th e distinctive “hook” shape a s s o c i a t e d w i t h candy canes is credited to a choir master at Cologne Cathedral in G e r - many, who, leg-end has it, in 1670 bent

straight candy sticks into canes to represent a

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shepherd’s crook, and gave them to chil-dren at church services. Th e shepherd’s staff is oft en used in Christianity as a metaphor for Th e 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 func-tional solution.

MINCE PIESExamination 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 com-position of this festive dish. Mixes without

meat began to gain popu-larity within some

of the higher echelons of so-

ciety and be-came the mince pies we

know today. Th e Vic- torians also t r a n s - formed the idea of Christmas so

that it became centered around

the family. Th e prepa-ration 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 help-ing to popularize and spread the tradi-

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.

A small example of traditional Victorian parlor games

LOOKABOUTThe 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 fi nd it loses (or has to be “it”). It makes it a bit more diffi cult if guests continue to mill for a few seconds before they sit down.PASS THE SLIPPERYou take an object, the “slipper.” Pick a per-son and put them in the center of the circle. They must close their eyes while the “slip-per” 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 “slip-per.” If he/she is correct, they trade places. If wrong, the eyes are closed and the passing begins again. FORFEITSOne 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 “fess-up” and do something amusing/embarrass-ing to win back the item (sing, dance, do an imitation, recitation, tell a clean joke, etc.)

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SAUSAGE ROLLS16 oz pork sausagemeat1 package frozen puff pastry sheets, thawed1/4 cup Dijon mustard1 beaten eggDirectionsPreheat 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 EGGS2 pounds pork sausage meat1 1/2 tablespoons Worcestershire sauce8 hard-cooked eggs, peeled2 tablespoons all-purpose fl our1/4 teaspoon salt1/4 teaspoon ground black pepper2 egg, beaten1-1/3 cups dry bread crumbs8 cups oil for deep fryingDirectionsIn a medium bowl, mix together the pork sausage and Worcestershire sauce. Com-bine the fl our, salt and pepper; mix into the sausage. Divide the sausage into eight equal parts. Mold each part around one of

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 PATE1 tablespoon butter1 clove garlic, peeled and chopped1 tablespoon chopped onion1/4 pound chicken livers, trimmed and chopped2 tablespoons dry sherry8 ounce package cream cheeseHot sauce to tasteSalt and pepper to tasteDirectionsMelt 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

TheRECIPES

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•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 wedgesDirectionsHeat 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 sim-mer 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 SOUPFor the roux•1/2 cup clarifi ed butter •1/2 cup fl our 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 fl aked 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 DirectionsBrown the butter in a small saucepan, stir-ring 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 sim-mer. Place small amounts of roux into soup while simmering to fl avor 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 SPROUTS2 pound Brussels sprouts, trimmed3 tablespoons unsalted butter, softenedDirectionsCook Brussels sprouts in a large pot of boil-ing 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 POTATAOES4 pounds Yukon Gold potatoes, peeled and quarteredSalt and freshly ground black pepper4 tablespoons extra-virgin olive oil4 tablespoons chopped parsley leavesDirectionsPreheat 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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TraditionalCHRISTMAS

AppetizSausage RScotch E

Pate

SoupMulligataw

Mock Tu

SideButtered Bruss

Roasted PoBashed N

Mint PeGiblet GBread Sa

Oyster and BacoApple and Chest

MainRoast Turkey w/Pi

Lamb with Rosemary o

DesseChristmas Pudding with B

Sherry TrYule Lo

Mince P

Cheese CoStilton

CheddServed with water crackers

DrinkSherry

Egg NoMulled Cider

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nal EnglishAS DINNERetizerssage Rolls

otch EggsPate

Soupgatawny orck Turtle

SidesBrussel Sproutsed Potatoes

hed Neepsint Peaslet Gravyad Sauce

d Bacon Stuffi ngChestnut Stuffi ng

Mainw/Pigs in Blankets

mary or Beef Wellington

essertwith Brandy or Rum Sauce

rry Trifl eule Lognce Pies

se CourseStilton heddarckers and digestive biscuits

rinksSherrygg NogCider or Wine

HOW-TO SPECIAL

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BASHED NEEPS1 cups. chopped carrots2 cup cubed turnips1 cup cubed yam1 cup cubes ruttabagers1 tbsp salt1/2 tspn nutmegPepper to taste2 tbsp butter DirectionsPlace vegetables in a pot with ample water and the salt. Boil until soft. Adbutter, nutmeg cream and pepper. Mash until smooth. Serves 8

MINT PEAS1 spring onion, sliced2 tablespoons olive oil2 cups English peas, shelled 6 mint leaves, tornSaltWaterDirectionsSauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

GIBLET GRAVYGiblets, gizzards, neck etc. from your turkey1 cup cold milk1/2 cup fl ourSalt and pepper to tasteDirectionsWhile the turkey is roasting, rinse the gib-lets and neck and simmer in salted water about 2 to 2 1/2 hours or until tender, adding the liver the last 30 minutes. Save the broth. Remove the meat from the neck

and chop fi ne 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 fl our on top of the milk, cover quickly and shake well to smooth mixture of the milk and fl our.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 fl our mixture. Add salt and pepper. Stir and cook until thick-ened. Add chopped giblets and heat to serve.

BREAD SAUCE4 oz white breadcrumbs 1 large onion15-18 whole cloves or freshly grated nutmeg1 bay leaf8 black peppercorns1 pint milk 2 oz butter 2 tablespoons double cream salt and black pepperDirectionsCut the onion in half and stick the cloves in it or use nutmeg if you prefer. Place the onion plus the bay leaf, peppercorns and milk in a saucepan. Add salt then bring to boiling point. Take off heat, cover pan and leave in a warm place for 2 hours for the milk to infuse Remove onion, bay leaf and peppercorns to one side. Stir breadcrumbs into the milk and add 1 oz of the butter. Leave the saucepan on a very low heat, stir-ring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed. Just before serv-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.

OYSTER AND BACON STUFFING1/2 pound bacon1/4 cup butter1/2 onion, sliced thin1 clove garlic, minced4 oz fresh mushrooms, sliced1/2 cup white wine1 cup chicken stock14 oz seasoned stuffi ng cubes10 ounce jar oysters, drained and cut into thirdsDirectionsPreheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet. Add the butter to the bacon drip-pings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat. Place the stuffi ng cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffi ng to a 9x13 inch baking dish. Bake in preheated oven until golden brown on top, about 30 minutes. Serves 8

APPLE AND CHESTNUT STUFFING1 tablespoon olive oil1 cup thinly sliced celery 1 cup chopped onion 2 cups chopped Fuji apples 1 tablespoons fi nely chopped parsley1 tablespoon fi nely chopped fresh sage1 tablespoon fi nely chopped fresh thyme1 teaspoons fi nely chopped fresh rosemary

14 oz seasoned stuffi ng cubes1 cups coarsely chopped cooked shelled chestnuts1 cup cooked crumbled lean sweet Italian chicken sausage (optional)1 teaspoon salt1 teaspoon freshly ground black pepper1 large egg, lightly beaten1 1/2 cups chicken broth, heated4 tablespoons butterDirectionsPreheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; sauté 3 minutes. Combine apple mixture, bread, and next 5 ingredi-ents (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared bak-ing dish. Dot with butter. Cover with foil.Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving.

ROAST TURKEY W/PIGSIN BLANKETS

24 cocktail sausages 12 slices streaky bacon Cocktail sticksDirectionsCut each rasher of bacon in half and run the back of a knife along the length of each rasher of bacon to fl atten 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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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 honey2 tablespoons Dijon-style mustard2 tablespoons chopped fresh rosemary1 teaspoon freshly ground black pepper1 teaspoon lemon zest3 cloves garlic, minced5 pounds whole leg of lamb1 teaspoon coarse sea saltDirectionsIn 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 tem-perature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

BEEF WELLINGTON2 1/2 pounds beef tenderloin6 tablespoons butter, softened1 onion, chopped1/2 cup sliced fresh mushrooms2 ounces liver pate2 tablespoons butter, softenedsalt and pepper to taste1 package frozen puff pastry, thawed1 egg yolk, beaten1 can beef broth2 tablespoons red wineDirectionsPreheat oven to 425 F (220 degrees C). Place beef in a small baking dish, and

spread with 2 tablespoons softened but-ter. 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 mush-rooms 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 Sun-day’ 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, fi nely chopped

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1 small apple, peeled, fi nely choppedGrated zest and juice from a large orange and alemon4 tbsp brandy, plus a little extra for soaking at the end2 oz fl our, sifted1 tsp baking powder1 level tsp ground mixed spice1 1/2 tsp ground cinnamon4 oz shredded suet, beef or vegetarian(can purchase at a British import store)4oz soft, dark brown sugar4 oz white fresh bread crumbs1 oz whole shelled almonds, roughly chopped2 large eggs

DirectionsLightly 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 fl our, 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 pud-ding 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 pud-ding 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 fl avours will not have had time to mature. To serve, reheat the pud-ding by steaming again for about an hour. Serve with Brandy or Rum Sauce.FOR THE SAUCE2 tablespoons butter1 tablespoon cornstarch1/2 cup sugar1 cup milk3 tablespoons dark rum or brandyDirectionsMelt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in

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 TRIFLEBottom Layer8 lady fi ngers sponge cakes4 tablespoons raspberry jam6 tablespoons sweet sherry12 ounces frozen raspberries, partially thawed4 ounces ratafi a, amaretti or macaroon cookiesMiddle Layer1 pint milk1 vanilla pod4 egg yolks1 tablespoon fi ne sugar, plus a littlefor sprinkling1 1/2 tablespoons cornfl ourTop Layer3/4 pint whipping cream2 ounces sliced almonds, toastedGlace cherries or fresh raspberry, to decorateDirectionsSplit 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 trifl e bowl. Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice. Roughly crush the ratafi a biscuits and sprinkle over the raspberries.Chill for 3-4 hours. Place the milk and va-nilla 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, cornfl our and sugar in a bowl and whisk together. Whisk

in the milk, then strain the liquid back into the rinsed pan through a fi ne sieve.Cook over a gentle heat , stirring con-stantly 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 trifl e 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 fl aked almonds and cherries or raspberries.

YULE LOG5 eggs, separated1 cup sugar, divided1/2 cup cake fl our1/4 cup baking cocoa1/4 teaspoon salt1/2 teaspoon cream of tartarFilling1 cup whipping cream1/2 cup confectioners’ sugar1 1/2 teaspoons instant coffee granulesFrosting1/3 cup butter, softened1/3 cup baking cocoa2 cups confectioners’ sugar1 1/2 teaspoons vanilla extract1 tablespoon brewed coffee2 tablespoons milkDirectionsLine 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 fl uffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine fl our, cocoa and salt; gradually add to egg yolk mixture until blended. Beat egg whites on medium until foamy. Add cream of tartar;

beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain. Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confection-ers’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread fi lling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill. In a mixing bowl, beat frosting ingredi-ents until smooth. Frost cake. Using a fork, make lines resembling tree bark.

MINCE PIESMince Pies full of rich, sticky, sweet fruits wrapped in pastry. Delicious.Mince pies have been eaten as part of

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 fl ourPinch of salt8oz butter, cubed1 beaten egg + 1 cold water as needed1 jar of mincemeat, bought or home made2 tbsp icing sugarDirectionsHeat the oven to 400°F. Place the fl our, but-ter and salt into a large clean bowl. Rub the butter into the fl our with your fi ngertips until the mixture resembles fi ne bread-crumbs, working as quickly as possible to prevent the dough becoming warm. Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don’t make it too wet that it is sticky. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes. Dust a work surface lightly with a little fl our and roll out two-thirds of the pastry to 1/8”thick. Cut circles to line the cups of your muffi n tin, don’t worry if the pastry doesn’t come to the top. Fill the pastry lined tins 2/3 full with mincemeat. Roll out the remaining pastry to the same thickness and cut small-er circles to fi t as lids on the tarts or to be decorative, cut stars or other fancy shapes. Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape. Bake in the preheated oven for 20 mins or until golden brown. Remove from the oven and sprinkle with the icing sugar. Mince pies are delicious served hot or cold on their own or with Brandy Butter. Best served warm.

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HOW-TO SPECIAL

MULLED CIDER OR WINE (WASSAIL)2 bottles dry red wine or cider4 ounces port or brandy12 whole cloves4 cinnamon sticks1 large orange, zestedServing suggestion: Garnish with cin-namon sticks or freshly ground nutmegDirectionsCombine ingredients in a large pot and bring to a sim-mer. Do not allow mixture to boil. Heat for 20 minutes and serve in a large, heat resistant punch bowl. Serves 10HOT TODDY1 oz brandy, whiskey or rum1 Tbsp honey1/4 lemon1 cup hot water1 tea bagDirectionsCoat 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 cream 3 ounces brandy

1 teaspoon freshly grated nutmeg

4 egg whites*DirectionsBeat the egg yolks until they lighten in color. Gradually add 1/3 cup sugar

and continue to beat until it is completely

dissolved. Add the milk, cream, brandy and nutmeg

and stir to combine. Beat egg whites to 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 WARNINGTo reduce risk, use only fresh, properly re-frigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Garnish with cinhly ground

or rum

1 cup heavy cre 3 ounces

1 teagrate

4DiBuinad

anduntil

dissolvecream, bran

and stir to combine

Traditional EnglishCHRISTMAS DRINKS

Mince pies are the fi rst sign of Christmas in England. Th ese tiny tartlets, oft en served with sherry, egg-nog or mulled wine, start pop-ping up everywhere, fr om pubs to the local Starbucks. Every pre-Christmas 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!