Christmas

Dec 182012
 
Festive Table Decoration

Home-made Christmas Table Decoration

At this time of year, like our ancestors, it is good to bring some greenery into the house as a reminder that not all is lost in winter.  

willow festive table decoration

Evergreen foliage available for sale from fifesmallholder

Its winter and I spent just half an hour going round my garden taking cuttings from evergreen shrubs, flowers, seed heads, and trailing plants to produce the table decoration above.  It all sits in water so should keep fresh throughout the festive season, and if not then I will just nip out and cut some more.  The scent from the leaves adds another dimension, and next year I intend to use my own hand-dipped beeswax candles that will add to the festive aroma.

From a winter garden

Don’t give up on your garden at this time of year – take a trip to the garden centre to see what they have in season- you’ll be surprised at some of the flowering and scented shrubs that dare to shine in winter.

Home-made Wreaths

Doing this has inspired me to try and make my own wreaths next year – I intend to  collect lengths of willow, dog wood, grape vine and pliable shrub prunings – twist them into spirals and hang them up to dry in the greenhouse.  

Here are links to some nice wreaths made with things from the garden.

 

 

 December 18, 2012  Flowers, garden, income, winter Tagged with: , , ,
Dec 012012
 

Alternative Christmas Trifle Recipe

Where I grew up the Christmas menu was (and probably still is):

  • Prawn Cocktail
  • Turkey and Trimmings
  • Trifle

The trifle was always ‘home made’ from a selection of ingredients including; a tin of peaches, jelly, UHT spray foam, and the obligatory silver balls!  I was never a fan of this trifle but I’m all grown up now and found a version that suits my taste.  Why not try it yourself and see what you think.

*Health warning – you will have to clean out the hen shed to burn up all the calories this contains*

Cranberry and Chocolate Trifle

This is a pleasure to look at as well as eat so make sure you make it in a deep glass bowl, to show of the layers of brown, white and ruby red.

Prepare everything 48 hours in advance to allow the sugary chocolate to become gooey and sticky and begin to soak into the layers of creamy cranberry.

  • 250g grated dark chocolate (55-70% cocoa)
  • 250g fresh wholemeal breadcrumbs
  • 200g unrefined demerara sugar
  • 2tbsp sieved cocoa
  • 1tbsp coffee granules
  • 600ml fresh double cream 
  • 300ml fresh single cream
  • 200ml crème fraiche
  • 250g jar of luxury cranberry sauce
  • a handful of dried cranberries

In a bowl combine 200g of the grated chocolate with the breadcrumbs, sugar, cocoa and coffee.  Stir well.  Whisk together the double and single cream until thick, but not stiff, then fold in the crème fraiche.

In a large glass bowl, place a third of the chocolate breadcrumbs in a level layer.  Top with a third of the cream and smooth it over.  Carefully add half of the jar of cranberry sauce, ensuring it is evenly distributed over the cream.  Continue to layer in the same manner: chocolate breadcrumbs, cream, then cranberry sauce, finishing with a layer of cream.  Cover and put in fridge for 48 hours.

Take out of fridge and sprinkle with silver balls (only kidding) grated chocolate and dried cranberries over the top.  Serve in small portions as this trifle is extremely rich.

 

Enjoy  :0)

 

 

 December 1, 2012  post archive, recipe Tagged with: , , , ,
%d bloggers like this: