Every year I have to ask myself when I start making Christmas fare so this year I've decided to write it down. Here we go:
First weekend of December - preparing Fresh Cranberry Mincemeat for my frangipane mince pies. Set up the wooden sapin.
Second weekend of December - making mince pies. Each batch of pie crust yields 16-20 mince pies. I usually make two batches to use up all the mincemeat. They freeze and reheat well.
Christmas Eve Morning - Cranberry and orange loaf followed by Bûche de Noël. The preparation and oven time seems to follow well. Cranberry loaf is optional but tastes really festive. As Bûche de Noël needs two rounds of cooling, it's better to start in the morning so that you can decorate in the afternoon.
Christmas Eve Afternoon - making Braised Red Cabbage. This is the only time we eat red cabbage. It's seasonal with color to match. It's easy to prepare and a good side for all meat mains.
That's everything, folks (if only!).
Have a happy Christmas.
No comments:
Post a Comment