Thursday, December 20, 2012

Christmas Recipe 1: White Christmas

. I love making Christmas food whether it is baking traditional ginger bread, glazing monstrous 11kg hams or just banging out something chocolate centric. It is the food which really makes Christmas for me, the smells of candied fruit, mixed spice, baked ham and dark rum are just so perfect.

Personally I am not a massive fan of White Christmas or rocky road.  However, my sisters both love it so I had to make it for them. It is really simple and there are so many ways you can make it different from the conventional super sweet versions. It looks festive and is very cute as a  present in a glass jar.

 Here is how I make it:

- 750 g High quality white chocolate
- 200g Turkish delight chopped into 2cm peices
- 100g Pistachios
- 75g Dried Cranberries or marasichio cherries
- 100g Good quality traditional white marshmallows choped into 2cm peices
- 80g toasted shaved coconut

I would recommend that you visit the nut shop at James St markets you will find all kind of tasty bits and pieces to put in them. Make sure that there is plenty of colour variety.  I just stuck to the traditional red, white and green for mine.

Then all you need to do line a brownie tin with baking paper. Toast the coconut in a dry pan. Then chop up your chocolate, and melt it slowly over a double boiler until smooth. Then add the rest of your ingredients to the white chocolate, mix well and put into the pan. Make sure you smooth it right to the edges and fill in the corners so that it is all flat. Then, cover with gladwrap and put it into the fridge until it sets (2hrs). Turn it out onto a chopping board and with a hot dry knife cut into equal squares. Ideally these shouldn't be any bigger than two bites in size. These will need to remain in the fridge, the tropics and chocolate don't really get along all to well. 


I fear that I may have become a coffee hipster. After getting an BArts last year and completing my honours this year, I suppose it really was just a matter of time.

I find myself looking online for cold drip siphons, wondering if I need one. Frighteningly, my own feed back has pointed to yes, that purchasing one is totally rational and that I would definitely use it. I don't need kitchen bench space when I could have cold drip.

I find myself extolling the virtues of pour over coffee to anyone who listens. On my pre-Christmas regime I was limited on one cup of coffee a day, so it had to be really good. I now go to Campos for their sharper darker tanniny, cold drip,  Jamie's for a smoother doppio and then Bunker if I happen to be nearby.

During semester Saint Lucy's knew that myself and my friend took out macchiato short and long respectively  However I am now done with milk.

At home I now grind my fresh beans with and antique coffee mill which my grandmother left me, its about the ritual and experience. Especially when you only get one coffee a day. I think I will get one of those Aerocoffee things. Or maybe, now that uni is over I just have too much time on my hands.