Tboxes were brought from the attic. The plums are on the pantry shelf and the tree is ready to climb. Everything we eat this week is meant to be eaten. Smoked fish cakes with thick, fruity chutney; a cake with brown sugar and fruit of the vine, and a bowl of lemon-scented brandy butter was the star of the week’s baking, each baking batch filling the kitchen with the unmistakable scent of the season.
This slow building started for Christmas with feather bottles, two bought from my favorite bakery and two I made myself. Sleeping in their bowls, they will appear from Christmas Eve until New Year’s, although they are tempted to observe one of my birthdays in April.
Meanwhile, my go-to Christmas cake is a simple, mostly flat cake with cream and butter notes. It has no abundance, but all the fruits of the cake are delivered. Something to keep everyone in mind and even those who prefer a little more shots than fruit.
Nothing I’ve eaten this week feels out of place on the Christmas table, and yet none of it is full of yuletide paint and crackling. It’s a prelude, a slow introduction to all the good things about the celebration. Through the mass to the feather screen if you will.
Smoked salmon pie
A thick texture and a fruity chutney is required here. I am a thick and spicy peach. My pastry is based on the very straightforward one in Anna Higham’s delicate book. Last Bitebut you could use a boat if you preferred. 4. You will be ready for about 90 minutes
For you drive rough;
It is clear that it is scattered 200 g
butter 150 g
salt tsp
water 50ml, ice-cold
an egg 1
For completeness:
the salmon was smoking hot 500 g
chutney 4 heaped tbsp, fruity and spicy
Tomorrow he needs a big sheet.
Mix the flour in the food bowl. Roughly chop the butter, add the flour, then mix very briefly until you have crumbs of different sizes. It’s crucial that you don’t get to the crumbs and leave the buttery masses in the flour.
Mix in the salt and water, bring to a firm hairy flour, then turn it out on a floured board. Shape into a thick square, wrap in kitchen film or greaseproof paper and chill in the fridge for 20 minutes.
Roll the dough into a long rectangle, about 15 x 40cm. Fold the bottom three up, and the top three down, as if making an envelope. Roll out another rectangle of the same size, then repeat the folding. If it is free, I rest the meal again for an hour. (it won’t be a battle if you don’t want it, but I feel the extra rest gives a flakier finish).
In a bowl, break the salmon into large pieces, then stir in the chutney. Set the oven to 180C/gas mark 4.
On a floured board, roll out a 22 x 34cm pastry. Lift the baking sheet, the long edge towards you. Spoon the filling into half of the pastry, leaving a 2cm rim. In a bowl, lightly beat the egg with a fork, then brush the edges over the bare pastry, making sure that nothing slips to prevent the layers from rising.
Place the pastry on top of the empty part of the filling, then press the edges together to seal. Brush with beaten egg. Poke two holes in the top (to prevent the chips from cracking), then bake in the oven for 45 minutes, until the crust is crisp and golden brown.
Let the cake melt
A moist, flat cake that has Christmas written all over it. I like to serve this with brandy butter and a few slices of orange or clementine. 8. You will be ready for about 90 minutes
butter 250g, softened
soft brown sugar 125 g
golden triple sugar 125 g
the land of almonds 75 g
It is clear that it is scattered 125 g
baking powder 1 level tsp *
eggs 4, great
orange 1
mincemeat 200 g
For brandy butter;
butter 180 g
soft brown sugar 90 g
golden triple sugar 90 g
clemency 1
lemon 1, small
vanilla extract 1 tsp *
brandy 3 tbsp
Line the base of a 20cm cake tin with parchment or greaseproof baking paper. Preheat the oven to 180C/gas mark 4.
Place the butter and sugars in the bowl of an electric mixer fitted with a flat paddle attachment, then beat until smooth and creamy. Gratis subtly orange fondant.
In another bowl, mix the almonds and the flour together and set aside. Break the eggs into a small bowl and beat lightly with a fork until well mixed.
After a while, with the beater still turning, add the eggs, butter and sugar. Mix in the flour and baking powder. If anything is coagulated, add a little flour and almonds.
Turn the machine on and add the heat and a third of the almond mixture. Then mix slowly until the dry ingredients are incorporated, then turn off and add another third; repeat with the rest a third time. If you mix too quickly, you will end up with a heavy dough.
Finally, with the machine slowly mix in the mincemeat. Transfer the mixture to the cake pan and bake for 35 minutes. Without removing the cake from the oven, place the baking sheet on top, then bake for 15 minutes more, until it oozes to the touch. Leave to cool for 15-20 minutes, then run a palette knife around the edge of the tin and turn the cake out onto a cooling rack.
To make the brandy butter, take the butter out of the fridge about an hour before you start, and cut it into thin slices, which will help it marry better with the other ingredients. Cream the butter and sugar. This is easiest with an electric mixer, but a wooden spoon will do. Finely grate the clementines and lemon zest, add the butter and sugar with the vanilla extract, then stir in the brandy. Serve with a slice of cake.