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The-Heat-Is-On Tropical Fruit Compote

 

 

 

OMG OMG OMG! I’ve fallen in love… with a compote!

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No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)

It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!

Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.

I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!

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But don’t just take my word for it – have a go at making it yourself!

Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used  as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.

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And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.

Awesome!

THE HEAT IS ON TROPICAL FRUIT COMPOTE

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THE FOOD STUFF:

1 medium pineapple

2 large mangoes

5 passion fruit

Zest of 1 lime

Juice of 1/2 lime

1 vanilla pod

1 star anise

1/4 teaspoon mixed spice

2 tablespoons runny honey

a couple of good glugs of Malibu

THE EQUIPMENT STUFF:

1 Sharp knife

1 chopping board

1 baking tray

A variety of spoons

GET BUSY:

  1. Turn oven on to
  2. Peel and core pineapple and cut into chunks.
  3. Peel mangoes and cut into large chunks.
  4. Cut each passion fruit in half and scoop out pulp.
  5. Place fruit in an oven proof dish.
  6. Cut vanilla pod in half lengthways and scrape out seeds.
  7. Add vanilla to the fruit.
  8. Add remaining ingredients.
  9. Combine well.
  10. Pop in the oven and cook for 25mins or until pineapple chunks have softened.
  11. Take out of oven – and enjoy any way you wish!

 

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All Sweet At Boston’s Beer And Sweet Fest 2016

EVENT: Boston Beer & Sweet Fest

HOSTED BY: Drink Craft Beer

PLACE: Space 57, 200 Stuart Street, Boston, MA 02116

DATE: 4th-5th November 2016

TIME:  Session 1 – Friday, November 4th: 6-9:30pm
Session 2 – Saturday, November 5th: 1-4:30pm
Session 3 – Saturday, November 5th: 6-9:30pm (the one we                     went to)

When I started  writing this post I was slightly hungover – and its all the fault of my sister and brother-in-law!

When I left London in October to join Mr. D. in Massachusetts after finally being approved for my Green Card (go me!) My sister and her husband decided to treat me and the fella to tickets to this year’s Beer & Sweets Fest that was being held in Boston. I love alcohol; I love sugar; I love alcohol and sugar; I love sugar and alcohol – proof that my sister and brother-in-law really do know me too well!

SO WHAT’S THIS FESTIVAL ALL ABOUT?

The Beer & Sweets Fest is an event thrown by Drink Craft Beer, who in the past have hosted events celebrating all that is good about, well, craft beer! As everyone knows that it’s not much fun drinking without having something to munch on, so these beer events are usually teamed up with a food item of some kind. So there’s been the Beer & Cheese Fest, the Beer & BBQ Fest (Mr. D. would have loved that!) Beer & Chocolate, Beer & Ice-Cream (whatever will they think of next???)… Well now it’s the turn of sweets.

WHAT’S THIS FESTIVAL LIKE?

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An indoor festival, there were a series of stalls where vendors from different companies were offering unlimited, free samples of either beer or sweets. Each company generally offered three different items for people to try.

And naturally most sweet treats were paired with a beer or cider from a neighbouring vendor – as suggested in the festival guide – which complemented it.

ON ARRIVAL

After having our IDs checked and receiving the obligatory wrist band, we then had to pick up a biodegradable tasting cup for all our drink samples (great way to cut down on waste) a festival guide and a pencil so that we could mark off all the goodies we’d sampled.

And then the fun began!

ONCE INSIDE

As each stall had about three items for everyone to try. Mr. D. and I worked out a strategy that we were going to go round the venue trying one thing from each stall before working our way around another two times so that by the end of the night we’d have tried everything.

Well at least that was the plan. Unfortunately it didn’t quite work out that way because as much as I think I can consume sweet stuff and alcohol all day long, my tiny little body had other ideas and decided that it just couldn’t handle the buzzing, sugar rush it was getting.

Oh well we tried! And we didn’t do too badly either.

WHO WAS THERE?

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Celebrating all that was great about New England beer, were a total of twenty breweries and cideries from the region as well as eight companies providing delicious sweet treats such as ice -cream, cookies, doughnuts, and various types of confectionery.

Here’s a list of the breweries, cider makers and confectioners who were in attendance, as well as the samples on offer.

BEER AND CIDER

Allagash Brewing Co. (ME)

Black – Belgian-style stout

Fluxus – Belgian-style saison w/ ginger

James Bean – Belgian-style strong ale w/ coffee

White – Belgian-style wit beer

Bantam Cider (MA)

Hibiscus Mint

Rojo-Chocolato – Bantam Rojo cherry & black pepper cider aged with chocolate roasted cacao nibs

Wunderkind – Cider with flower-blossom honey

Castle Island Brewing Co. (MA)

Hoodsie TBD – American stout with cocoa nibs & vanilla bean

Oaverzealous – Double IPA with oats & New Zealand hops

Palmside – Coconut porter

Citizen Cider (VT)

Americran – Cider with cranberries

Dirty Mayor – Cider with ginger

Stan Up – Vintaged cider made from heirloom apples

Clown Shoes Beer (MA)

The Barista – Brown ale with coffee & milk sugars

Chocolate Sombrero – Stout with cinnamon, vanilla, & ancho chili peppers

Space Cake – Double IPA

Downeast Cider House (MA)

Cranberry Blend – Cider with fresh cranberry juice

Original Blend

Pumpkin Blend – Cider with fresh pumpkin & chai spices

Exhibit A Brewing Co. (MA)

The Cat’s Meow – American IPA

Demo Tape Five – American brown Porter

Demo Tape Six – Dry-hopped kettle sour

Goody Two Shoes – Kolsch-style ale

Far From the Tree Cider (MA)

karr-UH-mel – Vanilla Sea Salt Caramel Cider

 Cord – Oaked maple cider

Ember – Toasted chai cider with smoked vanilla & burnt sugar

Foolproof Brewing Co. (RI)

Emperor of the Yahd – Bourbon barrel aged Double IPA

La Ferme Urbaine – Belgian-style saison

Peanut Butter Raincloud – Peanut butter porter  with chocolate

Henniker Brewing Co. (NH)

Hometown Double Brown –brown ale

King Misanthrope – Russian Imperial Stout

Ora – Belgian-style golden ale

Jack’s Abby Brewing Co. (MA)

Brewery Maker – Lager wine aged in bourbon barrels

Framinghammer – Baltic Porter

Red Tape – Amber lager

Lefty’s Brewing Co. (MA)

Big Brekkie Stout – Breakfast stout with organic chocolate, coffee, oatmeal, maple syrup, & bacon

Graham Cracker Porter

Vanilla/Chocolate Wedding Daze – Imperial Stout aged on organic vanilla beans & organic cocoa nibs

Long Trail Brewing Co. (VT)

Citrus Limbo – IPA infused with grapefruit & tangerine

Cranberry Gose – German-style gose brewed with cranberries

Barrel Aged Unearthed – Bourbon barrel aged stout

Lost Nation Brewing Co. (VT)

Gose – Slightly sour German wheat beer w/ coriander & sea salt

Cask Pitch Black –  black ale dry-hopped withGalaxy hops

Cask Vermont Pilsner – pilsner dry-hopped with Mandarina Bavaria hops

Newburyport Brewing Co. (MA)

Das Kolsch – Kolsch-style ale

Joppa Grande – Foreign Export Stout

Plum Island – Belgian-style Wit

Night Shift Brewing Co. (MA)

Awake – Coffee porter

Furth –Hefeweizen

Trifecta – Belgian-style pale ale aged w/ vanilla beans

Peak Organic Brewing Co. (ME)

Nut Brown – Brown ale

Fresh Cut – Dry hopped hoppy pilsner

Happy Hour – Pilsner

Samuel Adams (MA)

Slice of Citrus IPA – Citrus IPA

Black Harbor Stout – Imperial stout with vanilla, black pepper, coffee, & cocoa nibs

Neighborino Flanders Red – Belgian-style sour red ale

Slumbrew (MA)

UNION by Somerville Brewing – Barleywine

Yankee Swap 2016 – Rotating big beer

TBD Sour Brown Ale

Wormtown Brewing Co. (MA)

Blizzard of ’78 – English-style brown ale with cold brew coffee

Blonde Cougar – American blonde ale with honey

Norm – Oatmeal stout with cocoa nibs & toasted coconut

Spices Like Us – Imperial Russian Stout

SWEETS

Blackbird Donuts (Boston, MA)

Grapefruit and Cracked Pepper Glaze Donut

Cinnamon Spice Donut

Vanilla Sugar Donut

Chocolate Therapy (Framingham, MA)

The Cure – Dark chocolate truffle with cinnamon, bay leaf, cayenne, and Aleppo pepper

Fix – Smooth dark chocolate truffle topped with crunchy cocoa nibs

Honey Hops – Dark and milk chocolate truffle with Citra hops and honey

Honeycomb Creamery (Somerville, MA)

Apple Cider Donut with Caramel Swirl ice cream

Brown Butter Apple ice cream

Spiced Pumpkin ice cream

Kitchen Millie (Somerville, MA)

The Peanut Patriot – Peanut butter cookie

The Sugar Blizzard – Sugar cookies with sea salt and cinnamon

The Unrivaled Classic – Chocolate chip cookies

Miam Miam Macaronerie (South Boston, MA)

Chocolate Stout macaron

Salted Caramel macaron

Vanilla Bean macaron

Spindler Confections (Somerville, MA)

Salted Vanilla Caramels

Apricot Pate de Fruits

Peanut Brittle

Sweet Lydia’s (Lowell, MA)

Coconut Marshmallows

Turtle Bark – Caramel, pecans, and dark chocolate

Mexican Chocolate Stout S’More – S’more with vanilla marshmallow, ganache made with Clown Shoes Chocolate Sombrero stout, and graham cracker crumbs

Taza Chocolate (Somerville, MA)

Toffee Almond Sea Salt

Maple Pecan

Cranberry Pumpkin Spice

WHAT WE THOUGHT

To say that Mr. D. and I had a fab time is an understatement. There was such  a good vibe from the time we entered the venue and the purple-shirted staff members were so polite, helpful and accommodating. The vendors were an absolute delight (I’ve been to similar events back in London and this has not always been the case) and we managed to sample some fabulous, top quality food and drink. I don’t know who comes up with these innovative, highly original flavour combos but we had great fun tasting them.

Admittedly I’m not much of a beer drinker – that’s more Mr. D.’s thing – so I was thrilled to see that there were quite a few cider makers there that night because I am most definitely a cider girl!

Although we did enjoy almost everything, if I’m honest, I was disappointed that a very delicious and unusual sounding cider  – which shall remain nameless- had to be tipped into a waste bucket because neither Mr.D nor I could finish even that little two ounce sample which had an extremely strong taste which we did not find appealing. That’s not to say that it was rank – just not to our taste but that was the only thing we ditched that night.

WOULD WE GO AGAIN?

Oh you bet! We had such an amazing time there that if there was ever to be another one next year, we would definitely go. It wasn’t just the food and drink that was on offer that made it worth it, but the vibrant atmosphere, helpful event staff, friendly vendors and fab festival goers that made this event such a pleasant experience.

And let’s not forget that it’s events like these which give local breweries, cideries and confectioners the chance to put themselves and their products in the spotlight,  and make themselves known to a wider audience.

SPECIAL SHOUT OUT TO…

Although we thought everyone was amazing, there are some people who really stood out.

CITIZEN CIDER

Mr. D. and I sampled some great tasting cider but it was the vendor who really stood out as much as those cups of appley goodness! He had no in engaging the festival goers in conversation and seemed oo have time for everyone. The fact that he complimented me ookn my accent means that he gets a zillion house points!

SPINDLER CONFECTIONS

The vendor was very welcoming and took time to explain what the samples were and invited is to try them. And they were gooooood!

SWEET LYDIA’S

I found that this company were very generous with their samples. I’ve seen restaurants who serve up mingier dessert portions! They were all incredibly tasty and even though I’m not normally a huge coconut fan, I really loved the taste and texture of their coconut marshmallows.

FAR FROM THE CIDER TREE

Mr. D and I were very impressed with what we tried, and I loved the flavour of the vanilla sea salt caramel cider. The vendor was also a very cheery, laid back dude!

BLACKBIRD DOUGHNUTS

Okay, I was disappointed that there were no vanilla sugar doughnuts, and I really wish that their grapefruit and pepper doughnuts – which were created especially for the festival – had a greater hit of grapefruit. But I can overlook all of the above because Mr. D. fell head over heels for their cinnamon spice doughnuts, and I can’t say I blame him because they were pretty yum!

HONEYCOMB CREAMERY

Mr. D. couldn’t get enough of their apple cider ice – cream – especially when he teamed it up with the cinnamon spice doughnut from Blackbird Doughnuts. And I loved the bits of roasted apple in the butter brown apple ice-cream.

THE CHUBBY CHICKPEA

They weren’t giving away  any beer or sweet samples but instead were selling reasonably-priced actual food – for which Mr. D. and I were extremely grateful because as fabulous as sweets are you need food to mop up all that alcohol!

I ordered the falafel which was cooked to perfection – light on the inside and beautifully crisp on the outside. And Mr. D. loved his chicken schnitzel sandwich. Both were served with hummus – Mr. D’s fave – and a type of salsa.

My only complaint? Guys, ditch the bread roll/bap thing and go for a flat bread instead!

These guys have a food truck located in parts of Boston so catch them if you can.

EVENT STAFF MEMBER

Mr. D. and I need to give a massive shout out to a bespectacled, shaven-headed male event staff member on the Saturday night we attended – for having a heart of gold. Thank you.

MY SISTER AND BROTHER-IN-LAW

Thanks guys for this amazing gift. If it hadn’t been for you two, we wouldn’t have had such a great night out. Next time, leave the kids at home and come with us!

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Well done to Drink Craft Beer – you excelled yourself.  Here’s to next year!

Mother’s Day Afternoon Tea

 

 

Here in Britain, we celebrated Mothering Sunday back in March, but tomorrow people in the rest of the world will be celebrating motherhood and honouring the very special women in their lives: mothers, grandmothers, great-grandmothers, stepmothers, mothers-in-law, godmothers and even aunties. So what could be a more special way to spoil the extraordinary women in our lives then by treating them to a decadent afternoon tea – which if you ask me, is an occasion made for mums!

 

In case you didn’t know by now, I really love the idea of a themed afternoon tea (come to think of it, I love the idea of a themed anything!) and when it comes to a Mother’s Day afternoon tea party, vintage is the only way to go, with mismatched, floral, china teacups, an elaborate cake stand, bird cages, and decorations in the form of pearls and lace. Mothers are obviously all different, so you’ll cater your tea party to your mum’s tastes but inspiration for my ideas have come my own mother who’s pretty big on tradition.  Chocolate and flowers also feature quite heavily as they tend to be gifts we traditionally give our mothers on their special day. Colours for this event could be in the traditional pink and lilac, or any pastel hue, or maybe even cream and gold for a classic vintage feel. With the weather getting warmer, there’s a good chance that you could hold your tea party outdoors.

 

When thinking about the menu, I went for old-school English classics, real ‘like mother used to make’ stuff, with an added touch of elegance and luxury. After all you can’t get more English than afternoon tea, so English classics it is!  The list below gives food ideas of what you can include as part of your afternoon tea party menu:

SANDWICHES

  • Egg and cress
  • Cucumber and cream cheese
  • Crab
  • Ham and English mustard
  • Smoked salmon and cream cheese
  • Rare roast beef and horseradish
  • Rose petals with honey
  • Prawn mayonnaise

SAVOURIES

 

  • Smoked salmon soufflés
  • Mini sausage rolls
  • Blinis with smoked salmon
  • Mini Cornish pasties
  • Parmesan thins
  • Roast beef-filled Yorkshire puddings
  • Goats’ cheese rarebit
  • Spinach and parmesan muffins
  • Cheese straws
  • Potted shrimp on melba toast
  • Trout pate on melba toast
  • Mini chicken and asparagus pie

SWEET SCONES/TOASTED BREADS

 

  • Crumpets
  • Tea loaf
  • Tea cakes
  • Brioche
  • English muffins
  • Scones with clotted cream and rose petal jam

CAKES, TARTS AND OTHER SWEET TREATS:

 

  • Victoria sponge cake
  • Apple pie with cinnamon cream
  • Chocolate fudge cake
  • Lemon drizzle cake
  • Cherry Cake
  • Jam tartlets
  • Battenburg cake
  • Rose and raspberry  or chocolate macaroons
  • Fruit cake
  • Mini Bakewell tarts
  • Chocolate mousse with sugared violets in shot glasses
  • Mini English trifles
  • Pink and lilac iced buns
  • Lavender shortbread
  • Chocolate éclairs
  • Strawberry shortcake
  • Custard slices
  • Florentines

DRINKS:

 

  • Tea!
  • Frozen strawberry daiquiris
  • Mixed berry tea
  • White chocolate mocha
  • Jasmine tea
  • Pink lemonade
  • Chilled Chrysanthemum tea
  • Raspberry bellini
  • Cava with nasturtiums
  • Pomegranate Martini
  • Chamomile tea
  • Champagne with hibiscus
  • Chocolate flavoured cocktails

Don’t forget the extras you need to serve such as butter, clotted cream, honey and a selection of jams to go with the toasted breads and scones. And for the savouries, you may need to provide a variety of chutneys, sauces and pickles.

Here’s a recipe for the unusual but delightful sounding rose petal sandwiches which is taken from The Vintage Tea Party Book by Angel Adoree

ROSE PETAL SANDWICHES

 

Makes 24

INGREDIENTS:

60 dried organic rose petals

Few drops of rose essence

25g (1oz) butter, at room temperature

12 slices of soft white bread

6 tsp lavender honey

METHOD:

1. Soak the dried rose petals in a bowl of cold water with the rose essence for 20mins.

2. Drain and set aside.

3. Butter the bread.

4. Spread honey over 6 of the slices.

5. Divide the petals between 6 slices of honeyed bread.

6. Top with remaining slices.

7. Cut off crusts.

8. Cut each sandwich diagonally into four.

9. Serve immediately.

HAPPY MOTHER’S DAY!!!!

 

 

 

Ideas For A Fabulous Valentine’s Day Breakfast In Bed

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Yay! St. Valentine’s Day is about to descend upon us – and I’m thrilled. Say whatever you like about this day but I do love everything it stands for. And what’s so great about this St. Valentine’s Day is that it falls on a Saturday so it’s more like St. Valentine’s Weekend. Even better! And I’ve definitely got into the spirit of it. Although we’d originally planned to go away this weekend, I’ve been a little under the weather so we’ll be staying at home but it most definitely won’t be boring. We’ve got the cards, the gifts, the choccies, the booze, the candles, the rom-coms, the Valentine’s Day treats and all the ingredients for a fabulous dinner. Because we were long-distance for a long time, we never got to spend St. Valentine’s Day together until after we were married, so it’s very special to us.

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So seeing as you have the whole weekend to lounge around and be totally loved up, there’s no excuse not to have a long, leisurely Valentine’s Day breakfast. A piece of toast on the go just won’t do especially as (I hope) you won’t have to dash to the office. And there aren’t many things that scream romance quite like breakfast in bed which is the perfect way to start a lazy weekend. And let’s banish all thoughts of your usual fare – Valentine’s Day is a great time to try something different and indulge in heart-shaped delicacies and dainty little pastries.

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So here’s some ideas to inspire you – and have you wishing every day was a breakfast in bed day!

First things first. When serving breakfast in bed you’ll need:

  • A tray
  • Cutlery
  • Glasses
  • Cups/mugs
  • Napkins or kitchen roll
  • Flowers
  • Newspapers or magazines
  • A bottle of Champers (it’s a special occasion!)

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What To Serve:

  • Porridge served with berries/chopped bananas, honey and cream
  • Pancakes with a selection of fillings: jam, honey, peanut butter, maple syrup, Nutella etc.
  • Homemade croissants with butter and jam
  • French toast with berry compote
  • Scrambled egg and smoked salmon bagel
  • Sausage, egg and cheese bagel (Mr. D’s favourite!)
  • A fry up! How often do you get to have a full English? Be sure to serve on extra large plates.
  • Fresh fruit salad
  • Danish pastries
  • Muffins – these can be made in advance to save you from getting up early to prepare them.
  • Waffles with butter, syrup and strawberries
  • Steak and eggs
  • Fresh fruit smoothies (my fave!)
  • Eggs Benedict
  • Yogurt in a tall glass layered with fruit, cereal/oats and compote/honey
  • Stuffed French toast with Nutella and raspberries or mascarpone and blueberries
  • Crumpets with butter and jam
  • Hot chocolate made from scratch with whipped cream

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And remember…

  • If you’re going to serve toast, make sure you prepare that last so that it stays warm.
  • Likewise if you’re going to serve yogurt, get that out of the fridge just before you go up so that it stays cold.
  • Make sure you have all the things you need before you go up. It’ll be annoying to run back down because you’ve forgotten the cutlery.
  • Napkins and kitchen roll are a must!
  • If you’re going to serve Champagne/sparkling wine along with the breakfast, make sure you pop it in the fridge the night before.
  • Don’t worry about crumbs or mess. This is quality time with your other half. Enjoy!

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Afternoon Tea Christmas Style!

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Christmas day may be over but that doesn’t mean that the fun times should stop!

I absolutely love Christmas. It’s my favourite time of year and I don’t care what anyone says – it’s not just for kids! One of the things I love about Christmas is the chance to eat, drink and be merry (is that three things?) It’s also great that you have the chance to catch up with people you might not see a great deal of throughout the year, and that you have time to relax. Furthermore, could there be a more aesthetically pleasing time of the year that Christmas?  This year I’m super lucky that I will have two glorious weeks off work. Yes, I know it’ll fly by but right now I’m just going to wallow in my super relaxed state of bliss!

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So I think that the Christmas break is the perfect opportunity to indulge in a festive themed afternoon tea party. In case you haven’t noticed, I’m a huge fan of afternoon tea. In fact, I’m a huge fan of anything that involves, food, drink, people and conversation. But there’s something extra special about having afternoon tea. I suppose that it’s because we don’t often find the time to have a real, proper afternoon tea so it’s become something of a treat.

And when you combine afternoon tea with my most favourite event of the whole year, Christmas, then you have a delightfully themed tea.

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Of course, I’m not suggesting you have a Christmas afternoon tea on Christmas Day itself. By the time you’ve devoured the turkey with all the trimmings followed by a helping of Christmas pudding, tea will be the last thing on your mind! But the good news is that you can hold your Christmas themed tea at any time during the Christmas holidays which generally last for twelve days beginning on Christmas Day.

The beauty of hosting a Christmas afternoon tea during the season is that many of your family and friends are likely to be in town in order to celebrate the holidays, so it will be a lovely way to spend more time with them before they go home. There’s also no need to buy decorations for your tea – because it’ll already be there: the tree and other decorations will still be up; you might have poinsettias on the table; your fancy Christmas table cloth is likely to be adorning the table, and you may have lots of accessories in traditional Christmas colours.

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Furthermore, it’s also a great way to use up any leftovers that you might have. Everyone knows that when it comes to Christmas, we really go town, buying/baking/cooking as though we’re facing the apocalypse. So there’s no need to prepare too much food, and in addition, any Christmas type food items that need to be bought are likely to be reduced in supermarkets after Christmas.

The list below gives food ideas of what you can include on your afternoon tea party menu which include typically Christmassy give festive flavours of Christmas:

SANDWICHES

Smoked salmon and cream cheese

Turkey, stuffing and cranberry sauce

Ham and chutney

Ham, brie and apple

Bacon and chipolata

Cream cheese and cranberry

Cheddar cheese and chutney

Ricotta and orange marmalade

SAVOURIES

Mini sausage rolls

Mini Yorkshire puddings with turkey, stuffing and gravy

Filo parcels with cheese and cranberry sauce

Pigs in blankets

Baked brie with cranberries

Cheese scones

Cheese and bacon vol-au-vents

SWEET SCONES/TOASTED BREADS

Fruit loaf

Teacakes

English muffins

Slices of Panettone

Cranberry and dark chocolate scones

Orange and cranberry scones

CAKES, TARTS AND OTHER SWEET TREATS:

Christmas cake

Rum cake

Ginger cake

Mince pies

Spiced apple pies

Stollen

Mini yule logs

Orange and walnut cake

Cranberry and orange jelly in shot glasses

Sherry trifle served in teacups

DRINKS:

Mulled wine

Spiced tea

Ginger and cinnamon tea

Apple and cranberry fruit tea

Eggnog

Hot apple toddy

Spiced pumpkin latte

Shot glasses of thick hot chocolate flavoured with rum or Bailey’s

Remember to serve butter and jams such as fig, mulled plum or orange curd to go with the toasted breads and scones, and you might need some clotted cream if you’re serving scones which you could flavour with spices, orange zest or brandy if you wish. You might also need some chutneys and sauces to go with the savouries.

I found a delightful recipe for chocolate and orange scones, by Ellie Simmonds, which I have tried before so  know it’s delicious and would be perfect as part of your Christmas tea.

CHOCOLATE AND ORANGE SCONES

Ingredients

  • 700g/1lb 9oz self-raising flour

  • 150g/5½oz butter

  • 150g/5½oz caster sugar

  • 2 large oranges, finely grated zest of both and juice of one orange

  • 150g/5½oz chocolate drops

  • 200ml/7fl oz whole milk, plus extra for brushing

To serve

  • clotted cream

  • 2 satsumas

Preparation method

  1. Preheat the oven to 210C/400F/Gas 6.
  2. Lightly butter two baking trays.
  3. Sift the flour into a bowl.
  4. Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
  5. Stir in the sugar, chocolate drops and orange zest.
  6. In a measuring jug, mix the milk with the juice of one orange.
  7. Add to the flour mixture gradually until the dough just comes together.
  8. You may not need all the liquid. Be careful not to overwork the scone dough.
  9. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.
  10. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.
  11. Remove from the oven and cool on wire rack.
  12. Serve with clotted cream and satsumas.

 

Enjoy!

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The Vintage Tea Party Book: A Must For Tea Party Fanatics

 

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I bought a book today which is absolutely, fantastically, smack-you-in-the-face awesome! It’s called The Vintage Tea Party Book and it’s by – I just love her name – Angel Adoree.

I’m a huge fan of books about tea parties, dinner parties and home entertaining because it’s based on something I love to do – have a house full of people eating, drinking and having a bloody good time! Angel says in her book that her parents ‘ have always been motivated by feeding people’s souls with food laughter and cocktails,’ – and that pretty much sums up the story of my life! And like Angel, I think my own parents played a big part in my love of home entertaining as it wasn’t unusual for them to have dinner parties and gatherings at home when I was growing up. I was allowed to join in even though I should have been tucked up in bed. But I grew up with memories  of Dad’s awful jokes; raucous laughter; happy people, and empty dishes as everyone loved Mum’s cooking. So it’s no surprise that when I grew up I had an overwhelming desire to recreate those fabulous evenings.

Angel Adoree

Angel Adoree

The first thing you notice about the cover of The Vintage Tea Party Book is the shades of red, white and blue, and the images of top hats, monocles, pocket watches, Union Jacks, pipes, a cake stand, china teacups and teapots, pearls, butterflies and rose buds. What you get is a cross between a quintessential British vibe with full-on vintage glamour – two themes which feature heavily in this book. This suits The Vintage Tea Party Book down to a, well, tea!

The cover also explains that The Vintage Tea Party Book is ‘a complete guide to hosting the perfect tea party,’ but in reality it is so much more than that. What you essentially get is Angel Adoree between a hardback cover. We get a glimpse into the author’s life with pictures of her family, friends, and some childhood snaps. There are also quite a few pics of the present day Angel; a buxom lady with cherry red lips, and hair the exact same colour worn in a victory roll.

We hear about her childhood, work, entrance into the world of business, appearance on BBC’s Dragon’s Den, and her business venture, The Vintage Patisserie. And as if her appearance wasn’t enough of an indicator, the reader also learns about Angel’s lifelong love affair with all things vintage.

The Vintage Tea Party Book

The Vintage Tea Party Book

 

The Vintage Tea Party Book contains more than just recipes for a good tea party. There are ideas about how to host a party; helpful hints about sourcing vintage items; fashion and beauty advice for those who want to look 1940s; grooming advice for men; a little about the history of the Union Jack, and suggestions for games to play. There’s also arts and crafts with instructions for sewing aprons; drying edible flowers; making a butterfly display, and more. And let’s not forget templates for invitation and thank you cards. All this before we even get to the recipes.

And you won’t be disappointed with the recipes. They’re divided into three parts: brunch, afternoon tea, and evening tea.

The usual tea time treats are still there but they’ve been elevated to a more sophisticated level. So instead of your usual cucumber finger sandwiches, you’ve got cream cheese and cucumber heart-shaped, open sandwiches, and there are lemon scones with lavender cream instead of your usual run-of-the-mill (but nonetheless delicious) scones with clotted cream. There are some really unusual and delicious sounding treats such as hot baked grapefruit; chilled raspberry soup; crab choux, and pork and lemon quail scotch eggs. I especially liked the sound of the romantic sounding rose panna cotta, and the very unusual rose petal sandwich. There are also recipes for a selection of drinks including iced teas, smoothies, cocktails and hot drinks. I particularly want to try the white chocolate mocha and the bourbon slush.

Cream cheese and cucumber hearts

Cream cheese and cucumber hearts

The Vintage Tea Party Book is most definitely going to be one of the most inspiring books I own, and I can’t wait to try out the recipes and put the other suggestions to good use.

And just to give you a hint of how awesome this book is, I’ve posted Angel’s  recipe for the divine sounding cherry and dark chocolate trifle shots. Yum!

Angel Adoree, we adore thee!

CHERRY AND DARK CHOCOLATE TRIFLE SHOTS

INGREDIENTS:

6 sponge fingers, broken into small pieces

100ml cherry brandy or chocolate liqueur

50g dark chocolate, grated

1 pack of dark cherry jelly, made up according to instructions, then chopped up

jar of morello cherries

100ml custard

100ml whipped cream

METHOD:

  1. Arrange sponge finger pieces at the bottom of 6 shot glasses.
  2. Add 1 tablespoon of chosen liqueur to each one.
  3. Sprinkle with 1 teaspoon chocolate.
  4. Once the sponge fingers have absorbed the liqueur, add a heaped tablespoon of prepared jelly to each shot.
  5. Top with a few cherries and more grated chocolate.
  6. To serve, top each shot with a heaped tablespoon of custard, and a tablespoon of whipped cream.
  7. Finish with decorative sprinkle of grated chocolate.

The Vintage Tea Party Book by Angel Adoree

Mitchell Beazley

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Opening Champagne: A Class Act

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Champagne epitomizes glamour, elegance and style and is synonymous with celebration, success and fun times. As a result, no major event is complete without a bottle of champers.

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Equally as important as producing a bottle of fizz, is knowing how to open and serve it. It’s amazing how many people get it wrong – me included! 😦 When it comes to opening bottles of Champagne, wine, or ketchup, I leave that firmly in the capable hands of Mr. D as I really struggle with it!

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Thankfully there are techniques involved in serving Champagne which make the whole process look effortless and requires minimal practise.

1. FIRST THINGS FIRST

Chill the Champagne.

Do you like warm Champagne? What a surprise – neither do we! A chilled drink is so much more pleasant than a lukewarm one. So chill the bottle for at least one hour in the fridge or on ice. Not only will this make the drink more palatable but chilling the Champagne  reduces the chances of the Champagne cork shooting out unexpectedly.

 

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2. NOW TO OPEN

 

  1. Wrap a thick tea towel around the bottle in case of breakage.
  2. Remove the foil wrapper.
  3. Hold the neck of the bottle firmly in one hand.
  4. With your thumb, apply pressure to the top of the wire cage against the cork.
  5. Twist to remove the wire cage. Maintain firm pressure  with your thumb to prevent the cork from unexpectedly popping out.*
  6. Tilt the bottle at a 45 degree angle away from you – and other people!
  7. Holding the cork firmly, twist the bottle NOT the cork.
  8. Keep a steady pressure on the cork with your hand as you feel it begin to loosen and rise.
  9. You may expect to hear a super loud bang as the cork is released from the bottle, but if done correctly all you should hear is a ‘fizzy hiss.’
  10. Once you’ve opened the bottle, hold it by it’s base, with your thumb in the deep concave, while your other four fingers cradle the bottle.
  11. Pour a small amount of Champagne into each glass, resisting the temptation to rapidly fill it. As the foam subsides you can add a little more to each glass.
  12. Just in case one glass bubbles over, discreetly place your finger over the rim of the glass in order to prevent it spilling onto your guests fabulous outfits. You don’t want the night to end on a bad note!
  13. Enjoy!

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* I heard about a lady who got hit on the side of her head – quite close to her eye- by an unexpected popping Champagne cork. To this day, even though she likes drinking Champagne, she has something of a phobia regarding Champagne bottles and corks – and quite frankly I don’t blame her. So remember safety first; Champagne is to be enjoyed not feared.

The Coolest Ice Cubes Ever!

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I can’t believe how hot it is. I swear I’m melting away. I know England cries out for hot weather but seriously this is just too much. I feel like I’ve been locked in a sauna. People may pray for the sun but in my opinion, hot weather is so overrated – and that’s coming from a summer baby! Beach babes are able to look effortlessly hot as the temperature soars, and I’m no different. I’m able to look like a hot, sweaty mess with no effort at all!

 

So in this heat, it’s no wonder my thoughts have turned to keeping super cool. For me it’s cold drinks – and I’m knocking them back like there’s no tomorrow. And cold drinks mean ice, which right now is a necessity. The summer season means parties, weddings, barbeques etc where ice and drinks will go hand in hand. But the problem with ice cubes is that they can be pretty boring to look out and as great as they are at keeping your drinks cool, they’re also great at watering them down (which is only OK if you’re drinking water!) I did a post a while back about creating an ice-bucket – made from ice. It proved to be very popular and inspired this post about livening up the humble ice-cube in terms of appearance (presentation is important, you know!) and taste!

1. GOT TO BE HOT TO BE COOL!

Image from lifetricks.co.uk

Image from lifetricks.co.uk

Everyone knows that if you freeze cold water, you get cloudy ice. But freeze boiling water and you get crystal-clear ice. And that’s really important if you’re going to add other ingredients to your ice cubes.

2. THE HERB GARDEN

Image from boston.com

Image from boston.com

 

Add washed sprigs or leaves to the water before freezing. Mint ice-cubes are great in iced-tea (Mr. D’s fave) or fruit punch; rosemary or thyme are perfect with home-made lemonade; basil works well with gin, vodka or rum based cocktails,  and lemongrass ice-cubes in pineapple or apple juice – WOW!

3. CITRUS FRESH

Image from goodfoodideas.com

Image from goodfoodideas.com

Citrus fruits such as lemons, limes, and oranges are a very obvious choice as slices are often served with cold beverages. But you could also try experimenting with pieces of grapefruit, pomelo, blood or ruby orange. These will work with still or sparkling water; as well as a variety of sodas, cocktails and juices.

4. BERRY NICE 

Image from tastespotting.com

Image from tastespotting.com

If you want pretty as a picture ice-cubes, berries are the way to go. They give a fantastic burst of colour and a fruity flavour to drinks. Raspberries, blueberries, redcurrants, blackberries etc. could go in whole, although strawberries would probably have to be sliced. They would be perfect with iced tea, lemonade, sodas, berry, cherry, pomegranate or cranberry cocktails or juices, and raspberry would also work well with orange or peach juices.

5. TROPICAL PARADISE

 

Try pieces of pineapple, kiwi fruit, lychee or dragon fruit for a touch of the exotic. These would be a welcome addition to coconut water, a multitude of cocktails and tropical fruit juices.

6. SALAD DAYS

Image from pinterest.com

Image from pinterest.com

Cucumber, celery, red, yellow and green peppers might be more at home in a salad bowl but these can be really refreshing served with still or sparkling water or in a Pimm’s (my absolute fave – summer just isn’t summer without it!)

7. EVERYTHING’S COMING UP ROSES

Image from shaadicurry.com

Image from shaadicurry.com

Add some washed, fresh rose petals to water before freezing. I adore the delicate flavouring and aroma of rose as an addition to food and drinks, and it is amazing with pomegranate, raspberry and other berry based drinks.

8. IF THE SUMMER HEAT ISN’T ENOUGH…

Image from blond-logic.hubpages.com

Image from blond-logic.hubpages.com

 

… then try adding cut pieces of chilli to your ice cubes. This will give a light heat to drinks and complements citrus, pineapple, papaya and mango based drinks. Just remove some of the seeds in order to reduce the level of spiciness.

9. GLITTERING COLOURS

Image from pinterest.com

Image from pinterest.com

Add some edible glitter for sparkle or food colouring for a marbled effect. These obviously won’t do anything in terms of flavour but they will make the ice-cubes in your drink look so pretty, so it might be good for those who want to keep the taste of their drinks pure.

10. DITCH THE H20

Who says that ice-cubes can only made with water. It can be annoying when ice-cubes water down our drinks. So freeze cola for cola-flavoured ice-cubes; pineapple juice for pineapple-flavoured cubes; iced tea for iced tea cubes… you see where I’m going with this.

Image from pinterest.com

Image from pinterest.com

And of course you can combine any of the above and freeze them in water if you really want to be creative with your cubes. Try rose with raspberry; pineapple with lemongrass and ginger; cucumber with mint… the possibilities are endless!

Let’s hope the only thing that melts in the heat wave is the ice in your drinks! Stay cool.

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Keep Calm And Stay Hydrated

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Summer has officially descended upon us and the weather is just making me want to drink… and drink… and drink! Forget food, I just want something to quench my thirst so no prizes for guessing what’s going to make up most of this week’s shopping list!

 

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I came across some delicious sounding recipes for drinks which I thought I’d share with you, including one for a hot coffee drink which may not sound ideal for the warmer weather, but a girl always has to get her early morning coffee fix!

HAZELNUT LATTE

One of my fave coffee flavours – hazelnut!

Mr_-Coffee-BVMC-EL1-Cafe-Latte

INGREDIENTS:

Hazelnut syrup

A cup of whisked, warmed milk

1 tsp. coffee powder

A swirl of cream

METHOD:

  1. Put coffee powder into a latte cup.
  2. Add a tbsp. of boiling water to coffee and stir.
  3. Add hazelnut syrup.
  4. Top up with whisked, warmed milk.
  5. Add a swirl of cream.

 

MANGO LASSI

(serves 6)

I love mangoes and anything made from this delicious fruit so it’s no surprise that it’s something I always order when I go to an Indian restaurant – although I have yet to make it myself! This version also includes mint – something I’ve never tried in a lassi.

Image from mealmotivation.com

Image from mealmotivation.com

INGREDIENTS:

A small bunch of mint leaves

100ml milk

1 ripe mango, peeled, stoned and chopped

2tbsp. low-fat yogurt

1tsp. runny honey

METHOD:

  1. Whizz all the ingredients in a blender until smooth.
  2. Fill a tall glass with some ice.
  3. Pour lassi over ice – and serve!

 

CLEMENTINE FIZZ

Pretty much Bucks Fizz – something I usually have with breakfast Christmas morning but I bet an ice-cold glass of Clementine Fizz would go down very well on a hot day.

Image from channel4.com

Image from channel4.com

INGREDIENTS:

Juice of 1 Clementine

1tsp. triple sec

Prosecco or Cava

METHOD:

  1. Put the juice in a champagne flute.
  2. Add the triple sec.
  3. Top with Prosecco or cava.

 

CHAMPAGNE COCKTAIL

Who wouldn’t like a glass of champers?

Image from bbc.co.uk

Image from bbc.co.uk

INGREDIENTS:

1 sugar cube

A dash of Angostura bitters

10ml brandy or cognac

Champagne or your favourite sparkling wine

METHOD:

  1. Place sugar cube in a fluted glass.
  2. Add Angostura bitters and brandy or cognac.
  3. Top with Champagne or sparkling wine.

 

WASABI BLOODY MARY

(makes 6)

Image from fresh.co.nz-

Image from fresh.co.nz-

usually made with tobacco sauce, this version uses wasabi for an even more powerful kick!

INGREDIENTS:

1ltr tomato juice

3tbsp. wasabi powder

6 shots vodka

1tbsp. Worcestershire sauce

3 lemons, halved

6 celery sticks

Handful of ice

METHOD:

  1. Place ice in glasses.
  2. Put all other ingredients – except celery –  into a large jug.
  3. Stir well.
  4. Pour into glasses over the ice.
  5. Serve with celery sticks.

Enjoy these gorgeous drinks. Enjoy the Summer!

All recipes from Woman’s Own, March 2014

All recipes serve one unless otherwise stated.

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Cocktail Heaven: Dark n’ Stormy

 

I love cocktails… I adore rum. So Bermuda’s national drink, Dark n’ Stormy is just perfect for me. And it’s so easy to make. Try it and see.

 

 

INGREDIENTS:

50ml rum

25ml lime juice

Ginger beer

Ice

METHOD:

  1. Fill a highball glass with ice.
  2. Pour rum and lime juice into glass.
  3. Top up with ginger beer.
  4. Drink!

 

 

 

 

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