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Some goodies I've made for the festive season. Not traditional and some won't be made again
Beetroot chutney
I made a small batch of this 2 years ago with leftover beetroot. It was delicious. However I don't remember what recipe I used and although the next batches were fine they weren't fantastic. This one has apple and beetroot, vinegar and red wine. I might try just one more recipe, next year.
Xmas mincemeat buns
Yes. I've just taken the second lot out of the oven. The recipe is from Mary Berry via the 'English Kitchen' blog. They are very, very easy. Just one bowl, a spoon and a muffin tin.
Dried figs in balsamic vinegar
I'm not so sure about these. They will be nice with cheese but I also have pickled onions and quince paste. Probably won't bother to make them again.
Quince paste
Membrillo
After a few tries I got this to the right consistency, hard jelly, and it is enjoyable. I don't think I'll bother again. Only one of my daughters and I will eat it now and again, when we remember, with a glass of wine and some cheese. I have a small container in the fridge and another in the freezer. It's going to last a long time.
I've made two batches of xmas mince pies which have been eaten. Next on the list is the xmas cake.
K finally found some smallish onions so those will be pickled, with vinegar and honey. I still have a jar from last year.
We forget to eat them. They're not traditional like salted sardines, spiced water buffalo or goats cheese.
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That is an interesting combo of foods and flavours. Our cake is waiting for its icing, the mince pies will get made (probably, because the extra mince made last year was sealed in jars and will have matured nicely). Figs in balsamic sounds a bit scary, but the membrillo will last forever. We still have some that F made from our own quinces in England (3 years old!). She did make rather a lot of it! She is going to have a go at making melomakarona this year. You can buy them everywhere (in Greece) but once we are not in Greece we are going to have to make our own and they will join the mince pies and peberkager that represent other places we have lived.)
ReplyDeleteMelomakarona are easy. They're next weeks project but not for me. After many many years of making them K decided he can do better. He's welcome to them. Good luck with yours.
DeleteI bought some premium mince pies. Everyone said they were awful too boozy
ReplyDeleteToo boozy. Is that possible.
Deletecheap raw booze yuck
DeleteI do beetroot in vinegar and pickled red cabbage. I also do pickled cauliflower and clear pickle of anything that is around (green beans, cucumbers etc). My mum did them too and I learnt from her.
ReplyDeleteWe normally eat beetroot in vinegar, with garlic sauce. My mother often in the summer put vinegar on tomatoes and cucumber. I still enjoy them that way.
DeleteI loved seeing what you are making / have made for the holidays. I am very intrigued by the spiced water buffalo! -Jenn
ReplyDeleteThe meat used to be camel but now most of it is beef. It's like a very spicy cured meat sliced very thinly, and eaten with an ouzo, or two
DeleteI've always found Membrillo very disappointing, which is a shame as we have a big, and very productive, Quince tree.
ReplyDeleteIm not over enamoured of the membrillo which is why I won't make any more. The container in the freezer will probably remain there till I find it in a clean out in a few years time. I think you need the sun and spanish atmosphere to enjoy it
DeleteThe mincemeat buns look really good but I'm not familiar with any of the other goodies.
ReplyDeleteThe mincemeat buns were very good. And so easy, to make and devour!
DeleteI'm not a mince meat fan, I don't understand why people like it but each to their own I guess, think it's cos they tasted a bit weird to me. But I have been making non alcoholic trifles and rum balls.
ReplyDeleteI read recipes for rum balls but have never made them. This year its time for a change. I will try them over the weekend when I'm bored with the usuall xmas stuff. Much nicer actually
DeleteLooking through your comments I see you got one of those stupid commercial comments too
ReplyDeleteAll that cooking looks fabulous but if only a few people eat it. I too wouldn’t bother.
Sometimes just going out and buying stuff is the easiest
Believe me Angela, I would go out and buy everything if only I could, There used to be xmas bazaars in days gone by arranged by the foreigners and I would find mincepies at least. Times have changed and not just because of the virus. 20 years ago it was a different, more traditional english crowd.
DeleteI really only make mincepies, xmas cake and pickled onions because I still have one of those english friends and she loves them.
Oh for an easier downunder xmas. In the sun!
Your quince jellies look so yummy! As does everything else…..you’ve been very busy! I haven’t started my baking yet, and have to figure out a new menu for Christmas ~ I invited friends to come on New Years with the promise of gumbo, which I had originally planned for Christmas. Sigh. Maybe tamales….
ReplyDeleteIf someone else was cooking it would be a huge xmas present!
DeleteLast year I made a list and recipes of our xmas dinner and it is so much easier to have it all written down in front of me. The list is ready. K is busy making melomakarouna and kourabiethes. Does your community make those at xmas!!