Month: December 2018

Mulled Cranberry Apple Cider

/ Claire / 1 Comment

This is very similar to my mulled cider recipe here, but I have given it a Christmas tweak.

Cranberry Mulled Cider1

You can totally make a non-alcoholic version of this to make it family friendly, just substitute the cider for apple juice (and leave out any rum or brandy!)

I love creating recipes that make me think of cozy evenings in front of a crackling log fire, with perhaps snow falling outside, or a storm raging on a winter’s night, while I am warm and snuggly inside!

Cranberry Mulled Cider4

If a snow storm was raging outside and you are indeed sitting by that crackling log fire, then this will definitely warm the soul too.

1.5 litres of hard dry cider (use good quality apple juice if making a non-alcoholic version)
0.5 litres of pure cranberry juice
3-4 cinnamon sticks
2 star anise
1 orange, stuck with 10 cloves
1 punnet of fresh cranberries
¼ fresh nutmeg – grated
2 small apples, cored and cut into chunks
2 clementines, cut into segments
½ cup (packed) brown sugar
Maple syrup or honey – adjust to preferred level of sweetness
Brandy or rum to spike – optional

Mulled Cranberry Cider3

Add everything, except the maple syrup or rum if using and heat gently over a low to medium heat and allow all the flavours to mingle. Leave on a low heat for around 20 minutes. Don’t allow the cider to boil. You can also do this in a crockpot or slow cooker if you have one.  Taste and add a little maple syrup or honey to sweeten a little.

Serve hot in heatproof glasses or mason jars with a shot of brandy or rum if desired and decorated with a cinnamon stick.

Cranberry mulled cider

The non-alcohol version would be lovely for Christmas morning, opening presents with the children.

Mini Cheese Balls

/ Claire / Leave a comment

These are individual bite-sized versions of the classic retro cheese ball and are the perfect finger food for a party or buffet. Skewered with a salted pretzel stick, the whole thing is edible and delicious too.

Bitesized cheeseballs

I used Five Counties cheese for mine, so there is a real mixture of cheese going on, but any sharp tasting cheese combination works well if it has good flavour.

5 counties cheese

This is a really quick recipe to knock up and just the thing to serve with drinks. The cheese balls are coated in pistachios and dried cranberries for a festive touch, so they would be perfect for a Christmas party.

If you do use use pretzel sticks, just make sure you spear the cheese balls just before serving as the ends will get soft if you leave them. Alternatively, a pretty toothpick or cocktail fork would work well here, or you could just serve the sticks separately for people to spear their own.

Bitesized cheeseball

Ingredients:
1 x 280g pack of cream cheese – at room temperature (but not essential if in a hurry)
280g of grated cheese – I used Five Counties – a cheese made up of layers of Cheddar, Derby, Double Gloucester, Cheshire and Red Leicester
1 roasted red pepper – I used some ready roasted from a jar for quickness
0.5tsp salt
0.5tsp black pepper
100g shelled pistachios
50g dried cranberries (craisins)
Extra black pepper for the coating
Salted pretzel sticks for serving

Method:
Very simply, mix together the cream cheese, grated cheese, chopped roasted red peppers and seasoning. I did this by hand with a fork, but if you are making a large batch, a mixer would make things much quicker. It is easier if the cream cheese is room temperature, but I have made this with fridge cold cream cheese and it worked just fine.

Chill for 30 minutes so that the mixture firms up and then roll into bite-sized balls.

Bitesized cheeseball1

Finely chop the pistachios and cranberries and spread over a board or large plate. Sprinkle over freshly ground black pepper and roll each ball in the mixture until coated.

Bitesized cheeseball2

Refrigerate the cheese balls until you want to serve and skewer each one with a pretzel stick just before serving.

Just the thing for a last minute Christmas drinks party.

You can make mini versions of my goats cheese ball and my smoky and spicy cheese ball too, check them out.

Buckeyes

/ Claire / 1 Comment

We all love peanut butter in my house, especially Reece’s peanut butter cups.  Not overly keen on the chocolate though, sorry!  These are very similar to a peanut butter cup, but homemade and – well, nicer chocolate too!

Buckeyes2

I’ve seen buckeyes around on the internet for a few years now and they are traditional in Ohio as they resemble the buckeye tree nut – basically just like a conker.  They are traditionally served around Christmas time, so I thought I would have a go and bring buckeyes to the UK.

They are really easy to make and take no time at all to make a batch.  I have a double recipe here, which makes practically a whole tree full, but you can halve the recipe, or halve the dough, freeze it and make some another time.  They are really rich and indulgent, so you wouldn’t want to eat too many anyway, but great for a crowd.

Buckeyes3

I have used a mixture of dark and milk chocolate, but you could go all dark to offset the sugar a little if you wish.

Ingredients:
500g smooth peanut butter – I used Skippy
120g softened butter
pinch of salt
1tsp vanilla extract
450g icing sugar – seived
200g dark 70% chocolate
100g milk chocolate

Method:
Beat the peanut butter, butter, salt and vanilla in bowl until smooth. I use my stand mixer with the paddle attachment, but this is easily done by hand.

On low speed (and with a towel wrapped around the mixer) beat in the sugar until combined. You are looking for a fairly stiff and mouldable mixture that you can easily roll into balls without getting in a mess. If it looks too sticky, add in a little more icing sugar. Similarly, if it is too dry and turns into crumbs, add another spoon of peanut butter. Its a very simple mixture, you can’t really go wrong.

Taking around a tablespoon of mixture for each one, roll into balls and place on a non stick liner, or waxed parchment. Skewer each one with a cocktail stick and chill, or freeze until firm.

Buckeyes

When you are ready to dip, break the chocolate into small pieces and melt in the microwave, stirring the last few lumps in the residual heat to completely melt.

I like to transfer to a smaller bowl at this point as you want to dunk the balls to coat them.

Buckeyes1

Dip each ball into the molten chocolate and let the excess run back into the bowl and place back onto the non stick liner. As the peanut butter balls are so cold, the chocolate will set immediately and leave you with a nice, thin, crisp shell.

Buckeyes5

Finish coating all of the balls, tipping the bowl as the chocolate runs out and leave to set.

Pull out the cocktail sticks and leave the chocolate to completely set, before smoothing out the hole with a clean finger, or the back of a teaspoon.

Buckeyes4

I prefer them kept refrigerated, but you can place them into little paper cases in a festive box and give them as gifts.