Tag Archives: Christmas

cooking up presents

On air on bayfm 99.9 community radio in Byron Bay on 5.12.11

Christmas trees are going up and carols are in the air from Bangkok to Buenos Aires, from Tokyo to Doha. I know because I looked at the Twitter carols thread. Doha is in Qatar, I had to look it up,but even there people are getting into the carols, yes this is your annual belly carols alert. And we are getting into another tradition, presents, which is older than all the Christian traditions of this festival. Especially the giving of food gifts. We are cooking up the presents on belly today, with Miss December & our new baking bellysister Deanna.  Miss December also brought us the most abundant December fruit & veg, and we launched a new series that will turn you into a confident pastry cook. Chock full of goodness today on belly.

 

Merry Everything from Sister Christmas!

 

 

The lovely Miss December, Alison Drover, is sharing her father’s Royal Easter Show winning Christmas cake recipe, and great easy to make cheese biscuits.

 

MISS DECEMBER’S BELLY CHRISTMAS – TRIED AND TRUE EDIBLE GIFTS

 

DON’S‭ (‬ALISON DROVER’S FATHER) CHRISTMAS CAKE‭


[This is an old family recipe,from before Australia went metric, so these are Imperial measurements, not American cups if you are looking at Belly from the USA]

1 &1/2‭ l‬bs sultanas

1/2‭ l‬b raisins

4‭ ‬oz currants

4‭ ‬oz mixed peel

3‭ ‬oz dates

1/2‭ ‬cup macadamias‭

1/2‭ ‬cup rum brandy or sherry

8‭ ‬oz butter

1‭ ‬vanilla pod‭ ‬-‭ ‬scraped

1‭ ‬tablespoon grated orange range

1‭ ‬tablespoon grated lemon rind

5‭ ‬eggs

1‭ ‬cup brown sugar‭ ‬-‭ ‬firmly packed

2‭ ‬tablespoons orange marmalade

2‭ & ‬1/2‭ ‬cups plain flour

1/2‭ ‬teaspoon salt

1/2‭ ‬teaspoon cinnamon

1/2‭ ‬teaspoon nutmeg

4‭ ‬tablespoons rum or ‭ ‬brandy

 

Soak mixed fruit in brandy.‭ ‬Cream butter until smooth,‭ ‬add vanilla and rinds.‭ ‬Add sugar,‭ ‬beat well until mixture is combined,‭ ‬do not overcream or cake will crumble when cut.

Add eggs,‭ ‬one at a time,‭ ‬beating well before adding the next one.‭ ‬Add marmalade and mix well.‭ ‬Add creamed mixture to fruit mixture,‭ ‬mix thoroughly,‭ ‬sift dry ingredients,‭ ‬add in two lots to fruit mixture,‭ ‬mix thoroughly.

Put mixture into a‭ ‬71/2‭ ‬inch square cake tin lined with four layers of greaseproof paper.‭ ‬Spread mixture level.‭ ‬Bang tin on table to settle mixture.

Bake in a slow oven for‭ ‬3‭ ‬to‭ ‬3‭ ‬1/2‭ ‬hour.‭ ‬Remove cake from the oven and test with a skewer.‭ ‬If it comes out free of cake mixture,‭ ‬remove cake from oven.‭ ‬Brush the cake evenly with extra rum brandy‭ ‬-‭ ‬you can use a little less or more than‭ ‬2‭ ‬tablespoons.

Cover immediately with some tin foil then a towel.‭ (‬This traps the steam giving a moist cake‭)‬.‭ ‬When the cake is cold‭ (‬about‭ ‬12‭ ‬hours‭) ‬remove from the tin and‭ ‬wrap in foil.‭ ‬Wrapped in this way it will keep for several months.

 

CHEESE BISCUITS – By Alison Drover

 

Ingredients

1oog fresh goat’s cheese or blue cheese

1 & 1/2 tablespoons freshly grated parmesan cheese

1 teaspoon fennel seeds

150g softened unsalted butter

scant pinch of salt

1/4 teaspoon pepper

175g plain flour, sifted

 

Method

Blend cheeses, butter, salt and fennel seeds quickly in food processor until smooth. Remove to a bowl and fold in flour.  Spoon mixture onto baking paper and roll into a log about 5cm in diameter. Refrigerate for several hours until firm.

Preheat oven to 180 Celsius. Slice thinly and put on baking trays lined with baking paper.

Bake for 10-15 minutes until golden. Cool, then store in airtight tin.

 

DEANNA’S CHRISTMAS TRUFFLES

 

BASIC TRUFFLES

 

200g good quality eating dark chocolate

1/3 cup cream

½ tsp vanilla extract

¼ cup cocoa powder or icing sugar

 

Combine chocolate and cream in the top of a double boiler or in a heat proof bowl over a pot of simmering water. Stir with a metal spoon until just melted and smooth. Remove from heat and stir in vanilla

Place in fridge to chill for approx one hour or until firm enough to roll into balls

Using approx. 2 tsp of mix at a time, roll into balls, place on a baking sheet covered in baking paper and refrigerate again until firm.

Place cocoa powder in a shallow dish, roll truffles in cocoa powder to coat.

Store in an airtight container in the fridge

 

PEPPERMINT TRUFFLES

 

400g good quality dark eating chocolate

2 tbsp peppermint liqueur (or 2 tsp peppermint essence)

70g peppermint chocolate (could be peppermint crisp, or mint flavoured chocolate, but not cream filled or green) crushed,

50g white chocolate chopped

 

Melt 200g of dark chocolate and cream as in method for basic truffles. When melted, take off heat and add liqueur or essence. Allow to cool for 10 minutes and add peppermint crisp.

Chill and roll as in previous recipe.

Melt remaining 200g chocolate. Place a toothpick in each truffle and dip into melted chocolate to coat. Place back on baking tray and allow to chill in refrigerator.

When chilled, melt white chocolate. Using a piping bag or small ziplock with the corner cut off, place chocolate in bag and pipe white chocolate over truffles. Refrigerate until set.

 

HAZELNUT TRUFFLES

 

450 g good quality milk chocolate, chopped

40g butter chopped

20 roasted whole hazelnuts

100g roasted hazelnuts chopped finely

50g dark chocolate chopped

 

Melt 250g milk chocolate and butter as described in basic truffle recipe, mix in chopped nuts and chill.

 

When firm, roll into balls pushing one whole hazelnut into centre of ball. Chill until firm.

 

Melt remaining 200g milk chocolate and place toothpick in each ball. Dip in melted chocolate and allow to set. Melt dark chocolate and pipe over truffles as described in peppermint truffle recipe.

 

 

TOFFEE TRUFFLES

 

140g packet of werther’s original hard toffees

 

400g good quality milk chocolate, chopped

 

1/3 cup cream

 

½ tsp vanilla extract

 

50g good quality dark chocolate.

 

Place werther’s in food processor and process until fine crumbs. Melt 200g chocolate and cream as in basic truffle recipe. Stir toffee through chocolate mixture. Chill as in previous recipes, and roll, then chill again. Melt 200g milk chocolate and dip truffles in melted chocolate using toothpick to hold on to truffle. Allow to chill and then pipe melted dark chocolate over top.

 

WHITE CHOCOLATE COCONUT

 

450g good quality white chocolate chopped

 

1/3 cup cream

 

30g butter

 

2 tbsp dessicated coconut

 

2 cups shredded coconut

 

2tsp coconut essence

 

Melt 250g white chocolate, cream, and butter.  The method I use for the white chocolate truffles is a bit different when I melt the

chocolate: I heat the cream and butter until almost boiling, and then pour it quickly on top of the white chocolate pieces and stir to melt.

Stir through desiccated coconut and essence. Follow steps for chilling and rolling as in above recipes. When chilled, melt remaining white chocolate and dip truffle in melted chocolate using toothpick, immediately afterwards rolling in shredded coconut. Allow to cool.

Truffle recipes adapted from “Superfood Ideas” December 2007

 

BELLY BULLETIN

 

Northern Rivers Food Links would like to connect food businesses who have leftover food going to waste with food aid groups who could put their leftovers to good use. If you have a food business operating in the Ballina, Byron or Richmond Valley local government areas, give them a call on (02) 6681 4772 or email

kim@northernriversfoodlinks.com.au

 

Shark fins are an expensive delicacy in Chinese restaurants. Scientists estimate between 26 and 73 million sharks are killed for their fins worldwide each year. Hong Kong is the major market, but local campaigns are successfully changing customer habits. About 60% of people there now say they wouldn’t eat shark fin, the price has dropped by 20%, and almost 100 caterers and hotels have signed up to the shark free menu campaign of the World Wildlife Fund, including the prestigious Peninsula group.

 

Global warming could be getting you drunk. More sun means riper grapes, which means more alcohol in your wine. Estimates are that global warming alone is increasing alcohol content by about 1 degree per decade. Wine writers and judges are also responsible, as many have praised big, full flavoured wines which also have a high alcohol content. Twenty years ago, most wines were 12 to 13%, now many are 15% or more. The smh has an interesting article listing average percentages in many wines, and reports calls to put alcohol content on restaurant and bar wine lists to help customers who are looking for a less potent drop.

 

If you want to trap a fire ant, give it a hot dog. Introduced fire ants have become a problem in Northern Queensland. They’ve displaced up to 95 per cent of the native ants, they can blind pets, they sting people as they garden or in their swimming pools. Biosecurity Queensland staff are luring the ants to footpaths and nature strips with traps baited with hot dog meat. Field staff put down the hot dog and leave it down for an hour and come back and pick it up and see what ants they’ve got. Spokesman Gary Moreton said “These ants are quite generalist eaters so they like all sorts of things, they like sugars, oils, proteins, and I think probably with those hot dogs, they’ve got a bit of everything in there.”

 

EDIBLE QUOTE

Irene Kangasniemi, a neighbour of Santa Claus from Lapland “When we are visiting places we don’t bring flowers, we bring food”

 

MUSIC

Amy Winehouse – I Saw Mummy Kissing Santa Claus

The Temptations – Rudolph The Red-Nosed Reindeer 2:58

 

Eileen Barton – If I Knew You Were Coming 2:51

W.A. Mozart, “Sleigh Ride”, opus K605 no.3

 

 

 

 

 

 

 

Christmas belly 2010

Merry Christmas and Happy everything, from the Summer Solstice to whatever wonderful feast you are celebrating or using as a thin excuse for getting together with friends and family.  On this belly Christmas special we had Carols (yes! not nearly enough!), lots of listeners voices sharing their holiday cooking and eating plans, and the wonderful Alison Drover with lots of ideas to inspire you in your holiday cooking and shopping for food and presents.  Also seasonal updates from the farmers markets and the Liberation Larder.

Alison Drover came on belly a couple of months ago when she organised the first Northern Rivers Regional Food Celebration, part of the 2010 Lismore Show.  She has organised many other major food related events.  The most entertaining thing for Sister B and myself during the show was watching Alison’s pen flying as I played the short interviews with various people around the community centre and the markets.  Each comment sparked up at least 3 new ideas.  These are a few of them, and we are still waiting for Alison to forward a few others.  For more, go also to her site, The Alison Principle.
Waste – quality over quantity at Christmas
Leftovers – there should not be any – plan and don’t be greedy buy less.

Salads
Greens, roasted zucchini,
Nectarine, mint salads – great with seafood
Brown rice, currants, macadamia nut, cinnamon perfect for turkey for the
traditional dinners

Dessert
Last minute ideas which are not the pudding – Passionfruit roulade or
blueberry and strawberry summer pudding with double cream

Alcohol:
Make a punch, you can control the amount of alcohol and include a variety of  ingredients, even beer

Sustainable Christmas

Alison believes in going beyond sustainable to inspirational.
“For example I make my nephews pillowcases , decorate them differently every year saves on

packaging and they love seeing what I have done better than the present!”

Giving at Christmas – think about how you can make a
difference at Christmas in some way and how rewarding this is.
I.e. – if you are making a Christmas Cake make another and take it in to a
refuge of shelter.  Thinking about the people who made the things you are buying this Christmas  and in landfill where they will go

Alison got in touch with the Fishermen’s Coop to check on most people’s favourite holiday food, prawns.  Local is always better, not imported, as the industry is more controlled.  You may see some black on local prawns at the moment because of the excessive rain, this does not affect quality or taste.  More info on sustainable seafood in last week’s belly post.

And she brought us some lovely recipes!

CHRISTMAS COUNTRY TURKEY TERRINE

Important: Before you shop for your meat, give your butcher a call and ask
them to reserve it for you so it is ready and minced which will save you
time You can do this when you order your Christmas turkey.

12–14 slices rindless smoked bacon – buy from a Farmers’ Market or find a
local butcher which will do a free range pork bacon

1 bunch baby English spinach, stalks removed

300 g skinless turkey breast coarsely minced

200 g chicken livers, coarsely minced

300 g hard pork back fat, minced

1–2 cloves garlic

½ teaspoon cinnamon

½ teaspoon black pepper

50 ml brandy

½ cup parsley, washed and roughly chopped

6 sage leaves

6 sprigs thyme

1 egg, lightly beaten

Preheat oven to 160ºC.

Line a terrine mould, 25cm in length and 10cm high and wide, with baking
paper cut to size, and then layer with the strips of bacon lengthways to
create rows. Let the ends of the bacon hang over the edge of the terrine as
these will form the base.

Using a medium-sized bowl, mix all the ingredients together. If you have
time, leave the mixture for a few hours to marinate.

Spoon the mixture into the terrine, press down firmly and fold the
overhanging bits of bacon over the top like you are wrapping a Christmas
present. Cover the terrine with foil and place the dish in a bain marie
(water bath).

Place in the oven and cook for 1 hour. Reduce the temperature to 140ºC. and
cook until the internal temperature is 70ºC. If you do not have a
thermometer put a skewer in and the juices should run clear which will
indicate that the meat is cooked through.

Remove from the oven and the ban marie. Place something heavy on top (I use
a house brick wrapped in foil) until it cools. This ensures all the contents
come together.

PEACH, DATE AND GINGER CHUTNEY

Makes about 3½ cups of chutney depending on the size of peaches.

This is a versatile chutney for turkey, venison and chicken, and it is
especially good with the Country Turkey Terrine. It also makes a lovely gift
bottled for when you pop into Christmas parties, summer barbeques or
picnics. If you are fortunate enough to be near a farmers’ market which has
dried, chemical-free apricots and peaches you can add some of these
approximately ½ cup.

1 onion, finely chopped

6 large peaches, peeled, pitted and chopped

2 cups pitted dates, roughly chopped (not too small)

1 tablespoon freshly peeled and diced ginger

½ cup packed brown sugar

1 teaspoon cinnamon

1 tablespoon mustard seeds

¼ cup cider vinegar

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ teaspoon white pepper

1 teaspoon freshly grated ground nutmeg

In a frypan, fry onion in olive oil on a low heat until then are translucent
cooked through.

Add the cooked onion and all other ingredients to a slow cooker like a
stockpot which does not have a sticky bottom.  Leave uncovered  bringing it
to  the boil, then reduce heat. The mixture will form a sticky mass and the
dates will soften. Stir to combine the ingredients but pay attention not to
overcook or squash the ingredients as part of the appeal of the chutney is
its chunky ingredients. Remove the lid and let it cool.

NECTARINE SALSA

Serves 6.

Perfect for leftover turkey, summer fish, barbecue prawns or chicken skewers

6 ripe nectarines – you can pop these on the BBQ beforehand for a few
minutes if you want to increase the flavor of the salsa.

1 red onion, diced

½ red chilli, seeded and finely chopped – optional

2 tablespoons red wine vinegar

handful mint – about ½ cup

Slice nectarines in half and remove stone. Slice and cut into evenly shaped
pieces so that they are about double the size of a dice.

Remove stalks from the mint and tear mint into strips

Mix together all ingredients in a bowl, however, pay attention not to mash
them so you retain the appearance of the nectarines slices, the texture of
mint and the onion.

Alison is sending us a couple more party recipes soon.  You can contact her at :

E:     <mailto:contact@alisondrover.com> info@thealisonprinciple.com

W:   www.thealisonprinciple.com

MARKET UPDATE

A few fruit and veg in season from Don, Byron Bay/Bangalow Farmers Market manager.

Corn – very sweet this time of year
Blue berries- wonderful taste and high in anti oxidants, Bananas
Capsicums – yellow variety especially flavoursome
Egg plant,           Beans – very crisp
Macadamia nuts and chocolate coated make a great gift
Beetroot – superb roasted and heaps of vitamin C

MUSIC

Santa claus is coming to town , by Fred Coots and Haven Gillespie, from Cool Yule

White Christmas, sung by Elvis (in a white jumpsuit we hope), in memory of Alison’s dad

The Little Drummer Boy, by Bing Crosby – for the lovely Byron Muffin Men, who gave us lots of  delicious stuff  to give a couple of subscribers who didn’t have to cook anything for Christmas

What are you cooking or eating this Christmas?

December has only just begun but it feels like the holiday season has been going on for months.  I refuse to talk about it until at least  December, even though if you are the pudding making type you would have your baby all made and wrapped up well before now.  So I’m told, anyway.  My Christmas cake making frenzy involves stuffing a panettone with tipsy creme patissiere and covering it with lashings of chocolate, so I only need to start a day ahead.  (See “Dressed up Panettone” in the belly sweets).  If you are already planning your Christmas meal, or looking forwards to whatever your family whips up every year, look out for Sister T at the Byron Farmers Market this Thursday December 2.  I will be running around with a mike to find out what our Christmas will taste like.  And if you don’t celebrate Christmas, but have a feast for some other occasion at this time of year, I would very much like to hear from you.  If you don’t catch me at the market, please leave a comment below or send us an email: belly@belly.net.au

I will play/read your comments on December 6 and 20 on belly.  I’ve just asked a few of the bayfm presenters and volunteers and have some great responses already, I think we may have to have a monthly “burning belly question”.  Leave suggestions if you like.

So :

what are you/your loved ones cooking this holiday season?

what do you remember/miss eating in the past?

who are you eating with this year?

And if you’d like some help, the very creative Alison Drover will be on belly on December 20 to talk about doing it sustainably, and I don’t think she means honey roasted chokos instead of the ham or turkey – but if you want beautiful local ethically raised animals on your plate, you’d better order them soon – it’s almost Christmas!

ho ho ho , sister T