Special Christmas Recipes OT - Page 4

I'm printing off this thread, as I did with the GBS thread... I'll forget otherwise & my laptop at home is temperamental

Beetree, my Mum did the best trifle... 

Trifle sponges, mixed fruit berries, custard, double cream... booze of choice!

Line the bottom of your dish with trifle sponges (break if necessary to fill all spaces), add a good thick layer of fruit berries, then your booze of choice. (I like brandy & sherry)  Leave for at least 2 hours.  Make your custard (I cheat & use packet lol) and pour on top, leave to cool.  Whip your cream. spoon onto the top & smooth out with a knife, add decorations!

You can use frozen berries, (I usually do) just make it in the morning & they're perfectly thawed by lunch.

No jelly... ever, my Mum said they used jelly during the war to make it go further LOL!

Drambuie is a honey- and herb-flavoured golden scotch whisky liqueur made from aged malt whisky, heather honey and a secret blend of herbs and spices. The flavour suggests saffron, honey, anise, nutmeg and herbs.... It is produced in Broxburn, Scotland, and can be served straight-up, on ice, or used as an ingredient in a mixed drink, such as the Rusty Nail cocktail. It can also be served as a Flaming Drambuie..... A measure is served in a high glass tumbler. The spirit is swirled around gently to give the side of the glass a light coating of alcohol, which is then lit. The drinker immediately places their hand over the top of the glass and the alcohol burns the oxygen sealed in the glass to create a noticeable vacuum effect..... Drambuie can also be used as an ingredient in cookery, such as in the dessert Drambuie Creams. The alcoholic content of this liqueur is 80° proof.... In 1746, Prince Charles Edward Stuart fled to the Isle of Skye. There, he was given sanctuary by Captain John MacKinnon of Clan MacKinnon. According to family legend, after staying with the Captain, the prince rewarded him with this prized drink recipe.

We always have smoked salmon served with lemons, capers, fine-minced red onion, cream cheese, (and if you're really feeling generous, caviar). 

Cover cutting board with foil. Arrange salmon on board, trim with fresh dill all around perimeter. Arrange lemon slices, attractively. In pretty small, separate bowls offer capers, onion and cream cheese.  Serve on small cocktail breads and/or other suitable cracker. My sister-in-law makes a pig out of a lemon with a few tricky cuts, and he stands guard over the whole production. 

I like to take a cocktail bread, lightly spread it with cream cheese, then onion, next the salmon with lemon if you like, topped with the capers. You can do it any order you like. So yummy!

 Miss Beeb, thank you! 

I have a  questions though, "trifle sponges" ,  do you mean I should make a sponge cake, say chocolate? I would use raspberries, blackberries and blueberries, perhaps? I have some framboise, (raspberry liquor) how  would that work?  

 

LOL Trailrider.  I have the same exact problem with whiskey.  Haven't touched it in years because of the truly embarrassing stories of my whiskey adventures. 

 

 

The smoked salmon is good, has to be very thin slices for me though. Perfect snack for book reading. I'd have to sub the lemons for black olives and of course mini bagels in replacement of bread. Maybe a glass or two of Russkaya Loza.

MMMMMMMMMMM 

Beetree, trifle sponges are readily available in the UK, they have a light sugar crust on top... they generally come in packets of 8, I hope you can get them!   (You can get these sponges in fingers too, great for a coffee & Brandy cream slice)  It would NEVER have entered my mind to make my own sponge... you're such a proper cook!

I think any booze that's fruity would be too much, best to stick to Sherry (not too sweet) or Brandy.

I love smoked salmon!

 

These are not just for Christmas, but they are traditional, and very bad for you lol

TATTIE SCONES- 500g of mashed tatties (potatoes) lol, 100g plain flour, 50g butter, pinch of salt.- Mix them all together, then roll out and cut into triangles. Either fry or griddle in a little oil. Serve hot or cold (with butter) Yummy- Great with bacon and eggs.

CRANACHAN-60g oatmeal, 150g raspberries, 4 tablespoons of malt whisky (preferably Scotch), 4 tablespoons of runny Scottish honey ,600mls double cream, -- put oatmeal on a baking tray and brown under the grill, blend 50g of rasps untill smooth, whip cream untill stiff and mix with the whisky, to this mixture add about 3/4 of the toasted oatmeal and  the pureed rasps , spoon the mixture into tall glasses and sprinkle the tops with the rest of the oatmeal and the whole rasps .

Wash it all down with a wee dram of Drambuie---Heaven LOL

uglydog you just made it (Drambuie) a must to try!! I will try to control myself and just have a shot or two!

Does anyone know how to copy/ paste links that are words wrote in html? I'd like to put them up but there are a bunch and don't even think I would try to do them individually. It is easy peezy to copy and paste into the thread most any other link or phrases but I can't seem to paste this table of recipes in here....

OT found a tent trailer and going get it today (if has described), will check back on the pasting later.

Brady Bee, I'm so glad you've given me that raspberry / whisky / oatmeal thing... I didn't even know what it was called!  I will be making that... soon.

Tattie scones sound more involved... I'm lazy lol but I do love tattie scones.

Do you know how to make a Clootie Dumpling?  My Mum made them and I took it all for granted, didn't pay attention blah blah, so now I'm snookered.  I know that she used dried fruit, atora and ???????  She sort of steamed it in muslin on a plate in an inch or so of water for ages.