PREPARING FOR CHRISTMAS
Do you remember for a few years before the pandemic arrived, Christmas parties and social commitments began to move from December into November? I actually quite like the festivities being spread over two months as it often meant some calm time to get ready for The Big Day. I have already started making plans.
We always soak the mixed fruit for the Christmas cakes for about two months before making the cakes. I like the cooked cakes (I make two) to ‘rest’ for a few weeks before cutting them. The tastes blend and mature, resulting in delicious, richly flavoured cakes which smell wonderful.The leftover port not absorbed by the fruit is adding to the cake mixture. Then when the cakes are cooked and ‘resting’ my husband drizzles a bit more alcohol onto the cakes. He likes moist cakes.
We have two bottles of mixed fruit soaking in port on the bench. We invert the jars every morning until I’m ready to cook. I no longer layer marzipan and then icing on the cakes as it seems too rich. I decorate the tops with flaked almonds and cherries.
Our second Christmas preparation was when our son was here for the long weekend we started to plan the flavours for the Christmas Day cassatas, his specialty.We planned three layers. The first was icecream flavoured by dried bitter orange powder then added dried mango. Eventually, we decided the bitter orange was too strong.
The middle layer was strawberry icecream, made using freeze dried strawberry powder. When the icecream was properly mixed, we added dried blue berries. This layer was delicious!
The top layer was freeze dried mango powder flavoured icecream with chopped freeze dried strawberries. Although the three colours looked pretty together and mostly tasted great, we have decided the bitter orange icecream flavour was very strong and too bitter for the other flavours.
Experimenting with various blends has resulting in plans for two separate cassatas: one which will suit my Mother made with glace fruit and another one with three flavours created with freeze dried powders and freeze dried fruit to result in three distinct flavours and colours. Each cassata will be served with raspberry crumble on top. Crunch, great flavour and very pretty.So, the dessert is decided and the fruit for the cakes is soaking.
Most of our preparations involve food and gifts. With no small children involved we don’t decorate a tree anymore, but I do a wreath on the door and a huge red bow on the gate and a few other decorations, too, such a baubles in the entrance. None of these things will happen until December. What plans have you made?
IN THE GARDEN
I renovated three painted ceramic spheres. They have been in the garden for many years and it was beginning to show! Not only did they need a good scrub, but I had to sand them as some paint had chipped off. Then after they’d dried in the sun, I painted them. Took a few days. Now they are back in the garden, looking good.
I find this petite sander really handy for small jobs.
Sanded smoothed edges and ready to paint.
Nasturtiums would take over the World left to their own devices. The yellow ones and the orange ones seemed to have created yellow and orange striped flowers.
The Keeper of the Limes. This gargoyle keeps a close eye on the back garden.
Tinkling fountain and blooms appearing everywhere. Spring is so pretty.
STANLEY TUCCI’S FAGIOLI SOUP
You might have first become aware of Stanley Tucci from his series ‘Stanley Tucci: Searching Italy. It’s obviously all about Italian cuisine and featured many producers and fabulous looking markets.He also acted in The Devil Wears Prada but is probably better known for his knowledge of food. Yesterday he shared his favoutite soup recipe. It is a traditional Italian recipe for Fagioli Soup. Not only is this soup delicious, Tucci says he turned to it frequently to rebuild his strength after treatment for oral cancer. He says it is ‘…easy to swallow and contained all all the nutrients to keep myself healthy.’
Adding the baby spinach to the bubbling soup.
Coincidentally, I’d made Fagioli Soup the day before. Tucci’s recipe used cannelloni beans but I used the less traditional lentils as that’s what I had and he used cavolo nero and I used baby spinach leaves, because again, that was what I had on hand. This is a wonderful, robust soap, full of flavour and economical, too. By the second day it was more like a stew, which apparently how it is sometimes made in Italy. The beans are a cheaper source of protein than meat. Look for recipes online, they’re all very similar.
I served this Fagioli Soup with crumbled pecorino, just as Stanley Tucci did, too. This may be old fashioned peasant soup but we thought it was wonderful.
