Christmas

Festive Mulled Wine

/ Claire / Leave a comment

Hot, spiced mulled wine is one of the quintessential drinks of Christmas. The smell of the spices and the hot wine makes the house smell wonderful and what better way to welcome guests to your festive get together?

I’m not keen on mulled wine (or mulled cider) to be too sweet, so just sweeten enough to suit your preference and leave the wine on a low heat so everything slowly heats and infuses together.

This is so easy to make and you can do it on the stovetop, or in a slow cooker and you can customise the spices and spike with brandy, rum or the liqueur of your choice!

Ingredients – double for a crowd, halve for 2!
2 bottles of red wine – one that you would drink
1 large orange, sliced
1-2 lemons, sliced
2 small clementines
A few cranberries (optional)
8 cloves (or more)
Cinnamon sticks
Sweetener of your choice to taste – caster or brown sugar/honey/maple syrup
Brandy (optional)

Method:
Stud each clementine with the cloves and then add everything to a pan and heat slowly. Don’t let it boil, just leave it on a low simmer and check the sweetness.

To serve, ladle into heatproof glasses or mugs and add a little extra brandy (if using) and don’t forget the mince pies. Merry Christmas!

Homemade Christmas Wreath

/ Claire / Leave a comment

I love a nice, fresh Christmas wreath, but they are so very expensive to buy (the good ones anyway), so its a great idea and a nice seasonal activity to make your own.

The first thing you need to decide upon is what kind of base to use, I’ve used a wire ring and covered it in moss, but you can also get a foam one that you soak first to keep the foliage fresh. Both are fairly inexpensive, but a wire one is reusable.

The only other equipment you need is some florist wire, some wire cutters and a hook for the door if you don’t already have one – I used a Command hook that is temporary as I didn’t want to screw a hook into my front door!

If using a wire ring, it’s a good idea to cover it in nice fresh moss that will keep the base moist and help your foliage last longer. You can buy moss from a florist, or you can take a basket and go foraging. The best time to go is after the rain. I found some in my garden, but for the majority, I went to the local woods and found plenty at the base of the trees. Just take care not to take too much from the same place.

Using the wire, wind it around the moss to cover the ring completely. Covering the ring with moss can be a messy business, so its a good idea to do it outside!

Once you have covered the ring in moss, its time to attach your foliage of choice. I foraged some, but also bought some nice Christmas stems too. I also used cinnamon sticks, dried lotus heads, pine cones and dried orange slices tied on with twine. I couldn’t find any crab apples, or else I would have used some of those too.

I’ve gone for a simple, traditional wreath, but the designs are unlimited. Just be sure there are no wires sticking out of the back that might scratch the door.

Once a week, spray with water, or if you have a foam ring, you can soak it to help stop the foliage drying out

Smoked Salmon Devilled Eggs

/ Claire / Leave a comment

I love devilled eggs and eggs with smoked salmon are so good together, I think this might be my new favourite devilled egg recipe.

Smoked salmon devilled eggs2

I’ve added horseradish, cream cheese and dill to my eggs, but Dijon mustard can be used if you don’t like horseradish. If you are using horseradish though, make sure it’s the smooth kind. I bought some a while ago that had big chunks of horseradish in and it wasn’t good at all!

I’ve topped the eggs with a little scroll of smoked salmon, but you could top with capers if that’s your thing. I’m a bit hit and miss with capers, but they do work well with the eggs and salmon.

I think its worth paying a little more for your smoked salmon too. Whenever I have been tempted to buy some ‘cheap’ smoked salmon, I have always been disappointed. A lot of it is slimy, salty and fishy. Really good smoked salmon is a joy to eat.

Devilled eggs are the perfect finger food for a buffet, Easter brunch table or any party.

Smoked salmon devilled eggs1

Ingredients:
12 extra large eggs
75g cream cheese
1tbs mayonnaise
200g smoked salmon – finely chopped, plus a litte extra for garnish
1-2tbs prepared horseradish or Dijon mustard
1tbs lemon juice
Freshly ground black pepper
Fresh dill

Method:
You want the yolks in the middle of the eggs when you halve them. There are a couple of ways to do this – either lay the eggs on their sides a couple of hours before you boil them, or give them a gentle shake. This will centre the yolk, making it easier to scoop it out.

To boil the eggs, I like to place my eggs in cold water, bring them up to the boil, turn off the heat, put the lid on and leave them for 16 minutes. This is for room temperature, extra large eggs. If you use them straight from the fridge, they will take a little longer.

When the eggs are ready, place in iced water, before carefully peeling them.

Slice each egg in half lengthways and scoop the yolks out into a bowl.

Smoked salmon devilled eggs

Mash the yolks with the cream cheese, mayonnaise, horseradish, lemon and black pepper until completely smooth, before mixing with the finely chopped smoked salmon and a little chopped dill. Taste to make sure it’s just right. I haven’t included any salt as I think there is enough, but adjust to personal taste.

Place the filling in a piping bag, fitted with a star tip and pipe the filling into the waiting egg halves.

Garnish with a little snipped dill and top with a scroll of smoked salmon.

Smoked Salmon devilled egg

These are a delicious alternative to chocolate eggs for Easter!