Christmas Cake, made by my mother from Granny’s recipe – rich, more-ish and, best of all, still around to enjoy with pots of tea.My aunt’s fabulous Plum Pudding, eaten after Christmas dinner with lots of Brandy Butter and oodles of cream.Black pudding from Hanley’s of Mitchelstown, nicely flecked with oatmeal and hot from the pan with some late homegrown apples cut into segments and caramelised.Greatfood2buy‘s Wild Cranberry and Apple Chutney, with toasted cheese sandwiches (particularly anything involving blue cheese) and, especially, with the aforementioned black pudding.An almost disastrous Stephen’s Day soup – Split Green Pea and Ham this year – which got left on too low a heat during the family’s traditional woodland walk so that the peas almost didn’t disintegrate in time for lunch. Some rapid simmering and cheeseboard distraction saved the day, however!Stollen, toasted under the grill until brown and bubbling, buttered and served with mugs of cinnamon hot chocolate in front of the fire.The traditional family post-Christmas dish: left-over ham and turkey stripped off the bones, heated in a simple Mushroom and White Wine Sauce and dolloped over sourdough toast or steaming heaps of garlicky mash.Savoury tarts made for visiting family – a seasonal combination of broccoli, Cashel Blue, fresh cranberries, chorizo and caramelised onions snuggled together under a custard blanket.Little wooden crates of brightly coloured clementines, heaped under the Christmas tree and eaten in great quantities as the antidote to Christmas excess…
Tagged: Christmas Cake
It being Anzac Day this week – and no, I still haven’t got around to making Anzac Biscuits, due to the local shops all selling out of desiccated coconut on the day in question – I was delighted to hear from Slow Food in Christchurch that the 1914 edition of the essential Kiwi cookbook, the Edmonds Cookery Book, is now available online.
One of the big advantages of being settled back in Dublin, with book shelves once again, is having all my old cookbooks to pore over and rediscover. Although I did manage to build up a fair collection in New Zealand, it couldn’t really compare to my beloved older stacks of books by Nigel Slater, Darina Allen, Tamasin Day-Lewis, Nigella Lawson and my ancient copies of the Paula Daly-written McDonnell’s Cook Books. The first and second books in this series, bought from saving up the tokens on Stork Margarine packets, were two of the first cookbooks owned by my mother.