We Fish You a Very Merry Christmas

menuHappy Christmas and happy holidays to everyone!

Curious readers may click here for a PDF version of our 2013 Christmas Menu. We find it funny that Nigel recommends a fish and seafood Christmas in this past Sunday’s Observer, but I assure you that our decision was taken much earlier.

You find recipes for most parts of this meal on our new food site (food.gauweiler.net). The scallops, the mackerel tarte, the parfaits.

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Happy Birthday, Baby Jesus!

Happy Birthday, Baby Jesus!

I hope you enjoy your big day. Unfortunately, we couldn’t make it to your party. We weren’t too keen on going, due to all the shooting and killing and other ungodly business ‘round your neck of the woods.

We have sent in our census form earlier already, so we decided to celebrate at home with our Christmas 2011 menu.

Merry Christmas to Everyone!

 

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Recovery

Santa

I’m not under the alkafluence of inkahol that some thinkle peep I am.
It’s just the drunker I sit here the longer I get.

(Harald Milz)

Merry Christmas Everyone!
I hope you’ve all had a lovely Christmas Day.

Pudín de Navidad

Pudin de Navidad It is my pleasure and great relief to report this years Christmas Pudding is finally under way – about 2 weeks later than planned, but I am sure it’ll be just fine. The dough is currently taking its 12 hour rest and will be steamed during the afternoon.

I was foolish enough to advertise the 2005 Christmas Dinner to be following a Mexican Theme, so it’ll be a tropical Christmas Pudding (topical), and shall be known as Pudín de Navidad. Here’s how it goes:

Mix the following: 125g melted butter, 250g each of the following dried fruits, each chopped into small pieces: pineapple, mango and/or papaya, pears, figs, apricots. 200g mixed candid peel. 50g candid ginger. 200g ground almonds. 1 apple and one carrot, both grated (medium will do). 75g white flour. 175g small cubes of soft white bread. 80g moist brown sugar. 1 1/2 teaspoon ground cinnamon, 3/4 teaspoon ground nutmeg, 1/2 teaspoon ground allspice. Freshly ground preferred. 2 tablespoon honey (Many books list treacle (molasses) instead), 1 pint minus a large gulp of stout (Guinness, etc), 2 large eggs, juice from 1 lime (lime, not: lemon).

Mix well, cover, and keep cool over night.

On the next day, butter the cooking dishes well (I prefer many small ones over one large one, but it’s up to you), fill in the dough, cover with buttered greaseproof paper and very firmly with tin foil, and steam for a very long time. For small dishes steam for at least 3 hours, for larger dishes give it 5-6 hours.
When done, immediately remove the damp covers. When cold, splash Brandy or Scotch over each (just as a preservative of course ;-), and cover very carefully again buttered greaseproof paper and tin foil. Store away in a cool place for 2..4 weeks. Adjust amount of Brandy topping according to average age of Christmas Dinner guests.

On Christmas Day, steam again to reheat: 45 minutes for small dishes, 2 hours for a large dish. Cheaters use the Microwave. Decorate with Holly leaf and half a brown sugar cube soaked in Tequila, flambé with Tequila (use Scotch for the non-tropical variety) and serve with a fruity orange-ginger sauce, or vanilla ice cream.

[Edit: Due to the late recovery from Typepad’s outage, I can now actually re-post this article with a proper image, showing all 12 tropical puddings cooling off after having been steamed for 4 1/2 hours. At the time of writing this add-on, they are already a little tipsy and in a cool and dark corner, awaiting Christmas Day.]