Christmas planning starts withĀ Stir Up Sunday
|
|
|
For those of us longing to be festive, we officially announce that Christmas prep is on! In Great Britain the last Sunday before advent is Stir Up SundayāNovember 24 this year. A Victorian tradition, this is the day to make those Christmas treats that need to be made well aheadāsuch as Christmas pudding, fruitcake, and the mincemeat for mince pies. Several weeks of maturing and being āfedā regularly with spirits ensures they are at their tip top best when the time to serve them comes around.
|
|
|
|
We have a collection of Stir Up Sunday recipes, whether you are seeking The Best Christmas Pudding recipe, a Seriously Epic Christmas Cake, or the Fruited Mincemeat that will later fill your homemade Mince Pies de Luxe. So put on some festive tunes, gather the family, and pass that wooden spoon aroundāitās extra good luck if everyone has a stir, thatās part of the tradition.
|
|
|
Chef, patisserie royalty, and Australian Bake Off judge, Darren Purcheseās book Chefs Host Christmas Too, might be the best advance Christmas present you could receiveādonāt worry, you can thank us later. Darren loves Christmas so much he wrote a book about it. As a seasoned host and professional foodie, he understands the pressures of entertaining. So, as he puts it: āThink of this book as a little survival guide to the holiday seasonāit has everything you need to totally crush Christmas.ā
|
|
|
|
Pictured above:Ā The Christmas PuddingĀ from Chefs Host Christmas Too by Darren Purchese
|
|
Fred Plotkin introduces favorite recipes from TheĀ Authentic Pasta Book
|
|
|
āI am gratified how The Authentic Pasta Book has come to be seen as a repository of the diversity and ingenious simplicity of the ways Italians use fresh and dried pasta.ā Fred Plotkin
|
|
|
In the feature, Fred talks us through many of his favorite dishes. The book is packed with pasta making know-how, great recipes, and his evocative introductory anecdotes. What aboutĀ Tagliatelle with Artichokes and Peas, Spaghetti with Scallops and Wild Mushrooms? Or you could try your hand at making your own filled pasta with Pumpkin Tortelli.
|
|
Thanksgivingāthe countdown is on
|
|
|
There is one more week of prep time for the big day on November 28. In last weekās newsletter we covered the all-important centrepiece. This week we bring you recipes for a Vegetarian Thanksgiving and Thanksgiving Desserts Every Which Way.
|
|
If you are catering for vegetarians, or vegans, this Squash and Black Bean Chilli makes a spicy warming meal, and no one is going to say no to this vegan Creamy Sweet Potato & Leek Bake.
Ā
For dessert at Thanksgiving there are of course the essential trio of pies, Pumpkin, Pecan and Apple. But weāve also got recipes for Pumpkin Cheesecake, and Chocolate-Cranberry Torte, if you feel like going off-piste.
|
|
|
The pear, like the apple, is part of the rose family, Rosaceae. Pears originate in the general Caucasus region, from where they were carried into Europe and Northern India. Like the apple, pears number many hundreds of varieties, which differ in size, shape and color. Unlike the apple, which should be crisp, pears are eaten tenderāthe perfect state of ripeness for a fresh pear being something of an elusive state.
|
|
|
|
The flavor of a good pear is sweet, delicate, a little earthy, and gently aromatic, with a level of fruity acidity being an element of flavor that differs most across the different varieties.
|
|
|
While a fresh pear is a thing of beauty, pears are also good in many dishes, both sweet and savory. Explore our collection of 12 Ways with Pears for inspiration. Try Cranberry and Pear Chutney, try these classic Poached Pears, or this Pear & Almond Frangipane Tart.
|
|
6 of theĀ best gingerbread recipes
November 21 is National Gingerbread Day, and we are all for baking up a batch. A kitchen filled with the scent of sweet spices is the perfect way to start getting in the mood for the holiday season.
|
|
|
|
|
from Zingermanās Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Corynn Coscia, Lee Vedder, Lindsay-Jean Hard and Amy Emberling
|
|
|
|
from Spirit & Spice by Ghillie Basan
|
|
|
|
|
from The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health by Ashley Madden
|
|
|
|
from The Official Downton Abbey Christmas Cookbook by Regula Ysewijn
|
|
|
|
|
from Rose's Heavenly Cakes by Rose Levy Beranbaum
|
|
|
|
from The Advanced Professional Pastry Chef by Bo Friberg
|
|
|
|
|
|
|
|
|
|
|
|
