Herzlich willkommen auf meiner neuen reader FrauSeidonhase. I hope that is correct, although I used to speak very basic German when I lived there, I got this from an online translator!
After tea last night DB and I went off into the kitchen to begin preparing things for steeping overnight ready to finish off tomorrow.
The
first thing was mincemeat. I use Delia's recipe (only 1/2 now there
are just the two of us). I don't stick strictly to it and can be found replacing or
adding things depending what we have in the cupboards. Her recipe can be found here: Delia's home made easy mincemeat
For example, I
only had one pot of cherries which was not enough for the mincemeat
and cake. I measured out enough for the mincemeat and the cake part
had stem ginger added to it. We don't like citrus peel so extra zest
was put in plus some remains of dessicated coconut. If I don't have nuts then pumpkin and sunflower seeds will go in etc.
Every
year they taste slightly different but so far, touch wood, we have
not had any disasters! Here it is, stirred and ready to sit overnight.
We
also had to soak the dry ingredients for the cake. We rarely make a
true Christmas cake but this year fancied one rather than her last
minute version which we usually make and is yummy.
Again, a few things had to be added to
make up the quantity. Her original recipe can be found here: Delia's Classic Christmas Cake
She says to soak all the dried fruit in the 3
tablespoons of brandy overnight. Never enough we have found so an
additional 2 tablespoons of strawberry liquor (a gift) also went in. Sometimes I might add orange and/or lemon juice.
Come
tomorrow, the mincemeat will go in a very low oven for an hour to
melt all the suet so it covers everything in a fine glaze to stop it
fermenting in the jars. (take note: her original
mincemeat recipe says to warm for 3 hours. We no longer do this
otherwise everything turns to a sticky mush and is difficult to get in
the jars.)
Whilst that is in, we will make the cake and unlike Dan,
I don't have enough of anything else to cook with it.
Anyway I will be using our small top oven and once the cake is in,
not much else will fit in with it. I will post the finished photographs later. Finally, here are the last few of my rather poor tomato harvest, ripening on my kitchen windowsill.
Mince meat, now there is an idea.....
ReplyDeleteWe have made this recipe for years now, can't stand bought mincemeat as it is far too sweet. This is now out of the oven and gently being stirred to incorporate the suet liquid back in. IT WAS IN THE OVEN FOR ABOUT 1 HOUR AND 10 MINUTES! Then it will have the brandy gently stirred in before being put into the previously sterilized jars. We have used it for up to 18 months or so with no problems. It tastes as good then as at the beginning. Go on Dan, give it a try, you won't regret it and the smell is to die for!
ReplyDeleteYou are so ahead of the game, I feel quite ashamed! I cannot do my own Christmas cake this year due to a lack of an oven, I am hoping that one of my new DILs or sons might offer, will have to drop some really really big hints xxx
ReplyDeleteI love Delia's Mincemeat recipe, so much better than the stuff you buy. We haven't had a traditional Christmas cake for a couple of years but I have been making a much lighter version about a week before Christmas, just incase someone wants a piece. I do love the smell though when they are cooking.
ReplyDeleteyou know I'm British, but the one thing our family hate is anything with dry fruit in it, like Christmas cake, mince pies, plum pudding. I like the smell when its cooking also, but that's it.
ReplyDeleteGill in Canada
Yes Fran, I think you may have to drop a few big hints. I don't have that problem as S, J's girlfriend doesn't like Christmas cake.
ReplyDeleteKaren, I agree with you on both counts. We have had the lighter version for a few years now but DB has missed the traditional one hence making it this year.
Gill, that is a shame. I know someone who is also not too keen on dried fruit but quite enjoyed a normal sponge cake with some home made mincemeat in it in which the fruits had been soaked in hot brandy where they swelled up to almost normal fruits.