Wintry Sweetness



My last post touched on the dessert side of English Christmas dinner and with Christmas far behind us I want to mention that the Brits will eat their “crimble pud’ all year round !

The enormous amount of rich foods presented to your loved ones on the 25th of December really doesn’t allow for true savoring of the traditional Christmas Pudding , or plum pudding or figgy pudding , or …or….or……. call it what you want to , despite that it’s still a booze bomb that is strictly for the grown-ups ( if you make it my way , at least!) and everyone still manages a piece.

The pudding is traditionally made at least a month before christmas , as this allows it to mature and get all squishy and gorgeous. Also it allows plenty of time to pour alcohol into this confection , rather like putting petrol into your car but, unlike that, with the xmas pudding there really is never “too much” ; every few days you can unwrap the baby and nurse it with ‘medicine’ .

I always used sherry and brandy in the mix and cognac as a soaking agent after the pudding was made, but since my years in the Caribbean I have come to love dark rum in this bundle of fruity spicy joy.



So……. ::gulp:: ……. I’ll be completely up front and honest with you at this stage; I have no recipe for this …… I’M SORRY, DON’T JUDGE ME! I am one of those nightmarish people that rarely follows a recipe. I have a notion of cooking , as you know, and I have it all in my head. so I have included the above picture showing you the basic ingredients of Chrissy Pudding.

Oh, and to add insult to injury ? I made it on Christmas Eve and it tasted like it had been maturing for a decade. I had been busy with other stuff , ok?!

The way I did it was to take a good handful of pitted prunes, cut them with scissors into a bowl, threw on top a handful of raisins, a huge handful of sultanas and then doused the lot with Rum. I left that covered at room temperature overnight to get acquainted.

Next day I took about a third of a large loaf of bread ; any bread will do but trying to be healthy and using whole grain/bran/wheat bread really doesn’t cut it … we need WHITE , BLEACHED, and SQUIDGY for the ultimate “at home” Texture. Trust me , you’ll thank me . Whatever…. back to the bread… zoom it in a processor to crumb it , or grate it yourself or chop it but make sure it’s crumbs. Throw it in a bowl with a coffee cup of flour, a coffee cup of chopped almonds, a teaspoon of cinnamon , same of all spice, about half a teaspoon of ground nutmeg, a teaspoon of Bicarbonate of soda, a half teaspoon of salt and two coffee cups of dark brown sugar…. now when I say “coffee cup” I don’t mean the type of bucket my brother or my significant other would drink coffee from , I mean a regular pre-war coffee cup sized coffee cup . Mix all of that together well .


I then grated a couple of carrots, the zest of an orange and a large lemon, squeezed the juice of both and threw all of that together with three eggs, a coffee cup of dark syrup (not maple) a half teaspoon each of Vanilla essence and Almond essence and a half a pack of COLD butter grated. mix that well and add , with the soaked fruit , to the crumby flour spice sugar mix.

Stir ,

stir as if your life depended on it and WISH ! All wishes made whilst stirring christmas pudding come true so do what I do and close your eyes and stir with each syllable of the wish. Then invite any other people in the house to do the same . It’s lame , but such a nice feeling.

Line a heatproof pudding bowl , pyrex bowl/dish with baking parchment ( I just grease it well with some butter and push the paper in ) and then pour in as much of the mix as possible. Fold the top edge of the parchment over the mixture , then wrap the whole bowl in Aluminium foil TWICE so it’s completely sealed. Do the same with more bowls if you have them; made two from my mix .

Place the bowl on top of a saucer in the largest pan you have and pour boiling water around it until almost to the top . Cover and bring back to a boil , lower the heat to simmer and cook for about 3 hrs. Check the water level now and then and top up with boiling water when necessary . This year however , I put the pudding bowl in a slow cooker (crock pot ) added boiling water and cooked it overnight on the lowest setting for ten hours. That’s how I discovered that the slow cook method develops the flavour and creates a texture very close to that of a matured pudding made well in advance.

Next morning I opened up the foil and, whilst blissed-out on the warm spicy aroma, doused that puppy with about a quarter of a bottle of Captain Morgan Spiced Rum. Wrapped it up again and let it sit until serving time.

When The turkey was done and the dinner was ready , I switched off the oven and put the wrapped pudding in and forgot about it until we were ready to serve it….. about two hours I believe ( wine was being thrown around like it was christmas or something! ) by which time it was nicely warmed through.

We ( I was drunkenly being inebriatedly assisted at this point ) unwrapped it and turned it out onto an appropriately festive plate, transported it to the centre of the table  and sprinkled this dark brown monument to flavour with some white crystal sugar . The trick is then to quickly pour a shot glass of rum over the top and igniting the whole with a match…… this moment is always greeted with an enthusiastic “ooh” and “aah” from the table and actually does do something caramelly to the flavour. With a feeling of relief and smoldering eyebrows, I served timid portions (due to the overextension of our waistbands over the previous couple of wine soaked and turkey filled hours) with an impressive scoop of Rum Butter or Hard Sauce (if you like) and I kid you not ….. we had seconds!


To make Rum ( or Brandy ) Butter hard sauce?

Half a pound of salted butter; none of this unsalted malarky. Cream it with a cup of powder sugar until white and fluffy … that means :  when you think it’s enough beat it some more.

While still whisking gradually add about a shot glass full of whatever flammable liquid you have decided upon and mix well . If it doesn’t seem as if it’s going to separate/curdle add a second shot glass , if it does look a bit ‘separatey’ add a couple of teaspoons more powder sugar and beat until smooth. Chill until firm.

If I’m correct , there’s a picture of a lovely Pear , some sugar and a bottle of wine at the top of this post…. that was for the next part of the piece, but I think I may be typed out at the moment. Luckily I have a livener behind me in the kitchen … the second pudding is amazing at cocktail hour ; CHEERS !




English Christmas in the USA

After a few years not really celebrating christmas in any particular way , the time had come to show my new American Family how we do it on the other side of the pond. Explaining traditional English Christmas dinner reduces the quintessential to English Holiday meal to  ” well … it’s kind of the same as Thanksgiving Dinner , but different” .

Even rereading the last statement feels like a disappointment , but the reality was anything but that………


The Location for this feast was Utana Bluffs , a gorgeous private mountain community just outside Ellijay in North Georgia. The Park/Hart family have their home there and the surroundings just screamed “Christmas”.

The day began with the preparation of the stuffing for the 14lb organic turkey .

1lb of Pork sausage meat, 2 large onions – finely chopped , half a loaf of white bread- cubed, half a pint of good chicken stock , a bunch of fresh sage – chopped finely, a bunch of fresh rosemary – chopped, 2 granny smith apples – peeled, cored and also finely chopped, fresh ground black pepper.

Bring the stock to a boil and pour over the bread and stand for a few minutes so the bread can absorb the liquid.

Add the chopped ingredients and ground pepper and mix well , then knead the sausage meat into that. Tadaah!


I stuffed the crop of the turkey, pushing the stuffing up under the skin and over the breast .

The leftover stuffing I pressed into a pie dish and topped with more apple to serve on the side .


Then the Turkey! I stabbed the breast All over and then mummified it in bacon . As I said, I only stuffed the crop , pushing the stuffing as far over the breast as possible and put a bunch of sage and a whole lemon inside the cavity .


Foiled it and roasted it on 350 ( convection ) for About four hours . When I took the aluminium foil off it was like I had slow cooked it for a day . It was tender and moist with a crisp bacon crust . I put it back in the oven for a half hour to brown . Slicing through the breast meat you got an evenly sized slice of the sage onion and apple stuffing . The sage and lemon and onion had infused the meat from inside out .


Sexy , Huh?


For the Sides I had decided on the traditional English parsnip, carrots and Brussels sprouts with chestnuts. Of course , I can’t just “do carrots” so I made a mousseline of parsnip apple and carrot


Parsnips peeled and chopped … I love the scented almost ‘perfumey’ aroma of these root vegetables.


Large Carrots, cut roughly the same size.


Add an onion , some fresh rosemary and cover with chicken stock. bring to the boil and simmer for about 20 minutes until tender. drain, remove the soggy woody twiggy rosemary drama without burning you fingers too much and throw into a blender/food processor with a good sized chunk of butter, a pinch of salt , freshly ground pepper, a teaspoonful of ground coriander and one granny smith apple peeled, core and finely chopped.Puree until velvety smooth ….. O . M . G . this is heavenly.


The potatoes…. so , you want to know how I became the king of oven roasted potatoes?


Take firm cooking potatoes… wash them well and take out any eyes and blemishes. Cut the ends off diagonally so you have three pieces , triangular and of even size . Cover with very well salted water and bring to the boil. Par-boil for ten minutes. Drain and lay out on the counter to cool.

Pour the meat juices into a roasting tin , if there isn’t a half inch depth I add oil, light olive is nice.

Heat on 375f/ 220c in the oven ( or on the stove) and throw in the potatoes. DON’T move them … just put them back in the oven and give em about 35 minutes before you hustle them around in the fat . THAT’S the secret to crispy potatoes. Mine are even crispy as leftovers the next day . After you have tossed them around in the pan give them another 30 minutes… That’s it .dsc09149

Other Traditional accompaniments to English Christmas dinner are gravy and bread sauce , but first the Crack- Cocaine of all festive nibbles…. Sausage and Bacon rolls.

Sausage and bacon rolls have no other function in the meal other than to make your hand /fork keep moving back and forth to the dish with the verbal statement ” I HAVE to stop eating these Sausage and bacon rolls” .

They are extremely simple to make with ready made ‘chipolata’ sausages but of course I have to be all fancy and do my own.

1lb sausage meat / pork , pork and beef or turkey.

I added garlic, a little fennel , some fresh thyme, and grated lemon zest ( to tie it in with the Turkey) black and white pepper and a splash of brandy for fun. mix it all together and form into little one inch long sausagettes . roll these in bacon ( I used uncured organic smoked) and place them on a baking sheet .Bake along with the potatoes just before dinner is ready .


Then Bread Sauce.

BREAD….. made into a sauce . with milk . I know how it sounds and the Americans had a perplexed look when I mentioned that that was what we had instead of gravy . Served with a rather neutral meat like turkey, this smooth aromatic and unctuous smothering is one of the most humble and at the same time luxurious accompaniments you can imagine …. and I’m of the opinion if they were serving it 500 years ago it must be good , Believe it or not the English kitchen was once one of the most revered and envied in Europe and this is the kind of delight that was the envy of the European Courts of that time.


I used  a pint of milk, put it in a pan with a knob of butter , a chopped onion , 3 bay leaves, 5 cloves, a piece of mace, 6 pepper corns, a pinch of salt an a pinch of sugar. bring up to a gentle simmer and then remove from the heat and allow the spices to steep for a couple of hours .

Just before dinner strain the milk into a second pan and reheat. Add 2 cups of fresh white breadcrumbs (or 100g) and stir well until smooth . Stir in some freshly grated nutmeg just before serving…… awe…… some.


This+ Turkey= angel doing something on your blissbuds.

So after all that kitchen slavery nonsense I needed a cocktail…. Captain Morgan Spiced rum, half apple cider and a splash of coke, garnish with a slice of sour apple.  The rum and spice are warming and festive, the caffeine in the coke will give you a kick towards a few hours at the table and the malic acid in the apple will aid digestion… really , it’s all science. “pour me another” I said often on that day… in the name of eduction and knowledge ‘n stuff.


The table was set while I was doing all of the above , and the surroundings were perfect for the feast that followed.


It was such a hit !


There will be a follow up about the Hell-on-Earth that is English Christmas dinner desserts but as a teaser here is one of the most enormous tiny treats ever , the Great British Mince Pie…. a buffet of flavourful sweetness in a fun-size pastry crust …. more to come …………….


Chocolate and spice and all things nice

Brown Sugared and Cinnamoned and Cocoa-ed 70% Cacao Chocolate

Brown Sugared and Cinnamoned and Cocoa-ed 70% Cacao Chocolate


Trying out new things is part of my job. It’s also my exercise it’s my ” me time ” and my free time . I love flexing my creative muscles and giving myself a culinary work-out .

I recently received a couple of pounds of chocolate from a local supplier and couldn’t really think what to do with so I just blindly threw myself at the pantry and came up with some unexpected treats .

The combination of cinnamon and chocolate is no big surprise these days … but “kick-assed up” with pure cocoa powder and raw cane brown sugar ? well , let’s just say that they disappeared PDQ .


When I was done making a mess in the kitchen realized I still had melted chocolate left in the bowl so I rummaged through the spices and threw some ground coriander and a pinch of cayenne pepper in … WOW ! The fruity spice of coriander just latches on to the bitterness of the 70% and calms it down without it losing any definition and the warm melty finish gets the best of exclamat!on marks from that hint of cayenne.


I love doing what I do when I’m not doing what I do … it’s so damn satisfying . Now…. where did I leave that bowl of chocolate ….



sharing or bewaring ?


So I have this dilemma that I’ve been wrestling with for a while now….. how much info can I give away ?

I have a couple of pages on Facebook one is what I like to call my “professional face” , the chocolatier-slash-patissier , the other is a fun food group where friends get to post pictures of  their dinner, share recipes etc. A lot of info, advice and ideas are thrown around which is great , I mean… if we can’t get excited about our kitchens we may as well end it all now… right?

So…. the sharing.

I’ll post a fancy assed picture of something I made , demonstrating how freaking wonderful I wish I could be and receive like a thousand responses for “can I have the recipe ? ” ; the more recipe-stalkery individual ( yes they exist , the social culinary media equivalent of Coupon Addicts) will respond with a chilling “Recipe? Thank you very much”.

I don’t want to come across as some kind of big shot  “you are not worthy ” so I share, I spill my guts and I give away my secrets to all and sundry …..why am I such a pushover? Well, the simple answer to that is that I’m so crazy about what I do, I just want everyone else to have a piece of the action too ….. much to the annoyance of my significant other!

” you need managing , babe…. really” is the response to my ” Look !” holding the computer screen in view with my latest piece of self sabotage on display. In the past my stuff has been plundered for the personal gain of others , which I suppose is unavoidable at times and , hell ! Imitation is the highest form of whatever, right?

Any way the best way to end this ramble would be with a recipe , I kid you not !

A while ago I was bored and had a hunt through the pantry and came up with this frighteningly good Chocolate Maple tart….. it was ad lib and kind of awkward but I’ve tidied it up for your enjoyment ….. hopefully it will appease the Recipe-Stalkers too ….

Chocolate Maple Meringue Tart 

90 g (3 ounces) unsalted butter, cut into pieces

1 tablespoon vegetable oil (I used canola)

1 tbsp water + 2 tbsp maple syrup

1/8 teaspoon salt

150 g (5oz, or 1 cup) flour + 2 tbsp sieved cocoa powder.

Melt the butter , stir in the water and maple syrup and salt .

Add the flour and cocoa and combine quickly and gently to form a ball . Flatten onto baking parchment and rest for  one hour.

Roll out and line a 8-9 inch tart pan… Prick all over with a fork and bake blind for 15mins 200c /400f til golden brown. Cool .


4 egg yolks

100 g caster sugar

25 g plain flour, sifted

1 vanilla pod, with a line scored down the side, or 1/2 tsp vanilla extract

350 ml milk

100g 70-80% chocolate

Whisk yolks sugar and flour.

Boil milk and vanilla . Remove pod.

Whisking constantly stream in the egg/sugar mix.

Return to heat and whisking continuously bring back to boil and cook one minute.

Remove from heat . Break in chocolate and mix well .

Pour into tart shell. Cool slightly then place in fridge to chill completely.


4 egg whites

1 tsp cornstarch

100g fine sugar

50ml maple syrup

In a grease free bowl combine ALL ingredients at once , and whip until thick and meringue stands up in stiff peaks.

Pile on top of tart or pipe decoratively.

Return to very hot oven for five minutes … Watch constantly ! Until it has a light golden surface.





‘murican turkeygeddon

Having been a resident of the USA for such a short time hadn’t properly prepared me for the true tonnage of Thanksgiving. The traffic , the week long stakeout at Airports on the Weather Channel by some hyperthermic reporter exclaiming the busyness of it all and lamenting her lack of preparedness for the ensuing holiday….. I mean who knew that Thanksgiving comes on the fourth Thursday of November every year!


Being European my only exposure to this kind of Turkey Mania is at Christmas time and the  sound bite of my Mum’s  ” I still haven’t got everything done! ” on Christmas Eve has the same flavour as the American Senior Citizen’s in Ingle’s on Wednesday morning : ” Darlin’ I’m worried sick the jelly won’t be ready in time!” she complained into her monumentally proportioned cell phone.

So much stress about cooking a big chicken and potatoes, vegetables and gravy seems part of the tradition. Without the sacrifice of nerves, lower vertebrae, relationships and fossil fuel emissions how else could we truly convey how grateful we are in this world where everything is so available? The preparation of the meal is the main event….. the actual eating is a side show.

My analysis of the American Thanksgiving has revealed a meal that is as personal to as many as it is standard to others. The Standard ranges from ok-ish to good from what i can see consisting of a lot of processed foods unpackaged and served , unpackaged, mixed together and served or simply made meat and potato dinners with the addition of not unsubstantial amounts of sweetening; the personal ranges from bizar to outstanding. The creativity and insight I have seen the past couple of weeks on various facebook pages, food blogs and TV shows has had me hooked and I just want to be reeled in so I can see it close up! . A friend’s Duck glaze was a reduction of Lambrusco, pomegranate syrup, cinnamon, nutmeg and plums  and is worthy of a mention, as is the three bread stuffing with apricots, pecan and thyme I gorged myself on yesterday afternoon ….sharing my life with a freshly innovative cook broadens my horizons and opens my eyes and taste buds no end …. having two food nuts in one house is a welcome curse .

IMHO the side dishes are the stars of the extravaganza. I means let’s not kid ourselves that turkey is as interesting as…. well…….  turkey ; its what you put on it , in it and next to it that elevates this neutral bird. The Thanksgiving parade of stuffings, compotes, “casseroles” loosely termed “soufflés”  potatoes, purées, sugar drenched “salads” and caramelised and marshmallowed  yams is but the tip of an iceberg floating in the gravy of american cultural history. When we step into the realms of Mac and Cheese and Jelly pudding on our plates my head spins at the “anything goes” attitude that is in no way cavalier.

After the free-for-all of the Main Course we arrive at the most restrained part of the Feast. Maybe it’s a throw back to the puritanical origins of the Holiday that two or maybe three types of pie are the norm. Pecan Pie is a nutty-rich version of Tarte Aux Sucre that I would be happy scoffing down 365 days a year. At our house the other pie was a 5 Apple, Bourbon spiced Death Star of a dessert… rising a good 6 inches into the atmosphere and fumigating the whole house with warm , homey spicy gorgeousness.Pumpkin pie is synonymous with Thanksgiving, a smooth, sweet-spicy custard in a crisp pastry shell that screams “olden days”…. i am eating an obscenely large piece as I type and i have to say there’s so nothing else like it in my experience. I’m already thinking about ways I could adapt the recipe; maybe with a Creme Brulée caramel crust, or the addition of sweet sticky roasted garlic….. Lemon grass and Ginger… hmmm… only 364 days to work it out !

Hello world!

it’s addictive

I’m biting the proverbial bullet and releasing my Cookaholic ramblings to a wider audience.

I am truly mad about being in the kitchen, even after a day at work I can unwind by making dinner.

This journal is a peek inside the pantry of my imagination; incorporating my thoughts , observations, recipes , books and products. Sign up and share the madness !