Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
I don't think anyone can ever call me an expert at presentation. Sometimes I get it right and sometimes I get it wrong.
Somethings are just difficult to present attractively no matter what. They might be an awkward shape, or the wrong colour. Kind of like people I guess.
These delicious date squares are just such a thing. I don't think there is a really attractive way I could show them to you where I could actually convey accurately just how very delicious they are!
Again kind of like people. Often you need to dig deeper than the surface to find out the treasure which lies within.
They are wonderful delectable little bites of Christmas happiness that I only make once a year. When I taste how good that they are, I am glad that I only make them once a year.
This is purely because I could surely inhale the whole lot were I not intending to give most of them away.
Yes, they are that dangerously delicious! Amazingly delicious! Wonderfully tasty! A deliciousness you won't want to miss.
Yes, I do go on, but I can't help it. These are just so very, very good.
Sweet and buttery and crunchy . . . in short very moreish. Addictively moreish.
As I said up there . . . positively dangerous.
There is no baking required. Yes, its true. Absolutely no baking at all.
You simply melt a few things together in a saucepan on top of the stove . . .
Chopped dates, butter, brown sugar . . . . vanilla . . .
Once you have done that all you need to do is to stir in some crisp rice cereal and chopped toasted nuts. I like to use walnuts, but you can use whatever nut floats your boat.
Just make sure that they are toasted and that they are chopped to a size that is compatible with the rice cereal.
Once you have done that you press the mixture into a square pan that you have lined with buttered foil.
I use foil because it is easier to lift the squares out of the pan after they have chilled and the foil peels off of them lickety split.
You want to chill them in the refrigerator until they are really well set.
Once set you take them out, cut them into 1 inch squares and then roll them in icing sugar to coat . . .
I don't know whether to call this a cookie or a candy . . . they lie somewhere in between both. They are so easy to make. It just wouldn't be Christmas without a few of these on the cookie trays!
Yield: 5 to 6 dozen
Sugared Date Squares
Sweet little crunchy bites of deliciousness. I only make these once a year. They are no bake and a great last minute sweet to make and share for the holidays.
ingredients:
- 150g soft light brown sugar (3/4 cup)
- 180g salted butter (3/4 cup)
- 225g chopped dates (8 oz package)
- 1 tsp vanilla extract
- 75g crisp rice cereal (3 cups)
- 115g chopped toasted walnuts (1 cup)
- 130g sifted icing sugar (1 cup)
instructions:
How to cook Sugared Date Squares
- Line an 8 inch square baking tin with some aluminium foil and butter the foil really well. Set aside.
- Measure the butter, brown sugar and dates into a saucepan. Cook, stirring constantly, over medium heat. When the mixture is melted, smooth and thoroughly combined, remove from the heat. Stir in the vanilla. Stir in the chopped nuts and cereal, combining well. Spoon into the buttered baking tin, pressing down to compact. Place in the refrigerator to chill completely.
- Once it is cold and set, dump out of the pan. Peel off the foil and cut into 1-inch squares. Roll the squares in the icing sugar to coat. Store in an airtight container.
I know the time is getting short before the big day, but this amazing little bit sized treat is so quick and easy I thought I would share it with you! If you make them, I guarantee you won't regret it!
Now all I have to make is my mom's Feather Squares and a Ginger Cake Roulade. I love being busy. I miss the days that I had all my chicks around me and gathered beneath my wings. Pity we never realise how quickly the years are going to pass until they have already passed!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One thing which I have always loved about the UK is all of the food traditions and superstitions they have surrounding the holidays and holy-days of the year.
Halloween is also known as All Hallows' Eve, All Saints' Day and All Souls' Day.
Soul Cakes are old English traditional cakes that are usually baked on Halloween.
On this day of the year, in years gone past, Children would go 'souling', on this day, singing from house to house for some of these tasty cakes.
This was in all likelihood a precursor today's custom of children going Trick-or-Treating.
In Christian countries, and in the Roman Catholic church, prayers for the souls of the departed are reflected in the 3 day celebration of the commemoration of the departed which begins on the 31st of October, or All Hallow's Eve.
November 1st is known as All Saint's day, a day on which the souls of those who have departed are venerated . . .
And on the 2nd of November, we have All Souls' Day when the souls of those who have departed are prayed for . . . and in particular those family members who are still in purgatory and awaiting their entry into Heaven.
The souls of these people were believed to be spending a period of time suffering in Purgatory to pay for sins committed during their earthly lives.
Prayers and vigils were thought to ease their suffering, hasten their release from Purgatory and entry into Heaven.
In early times, when England was a Catholic country, poor people stood
at the wayside begging for food or money as ecclesiastical processions
passed by.
In exchange for food and alms, they prayed for the souls of the dead.
Traditionally, on All Souls Day, they were given soul cakes.
One cake
eaten was thought to release one soul from Purgatory, opening its way to
Heaven.
Whatever the background behind these traditions one thing remains . . . these are very delicious cakes.
So delicious that between my husband and myself, we have released a good half a dozen souls today alone . . .
And who knows how many we are going to release before we are finished. All for the greater good!
Seriously these are some very tasty cakes! I really hope you will try them!
Yield: Makes about 2 dozen
Soul Cakes
A buttery biscuit/cookie/cake, lightly spiced and studded with currants. A traditional recipe served on All Hallows 'Eve in the UK.
ingredients:
- 175g butter (3/4 cup +1 TBS)
- 175g caster sugar (1 cup less 1 1/2 TBS)
- 3 egg yolks
- 450g self raising flour (3 cups less 1 1/2 TBS)
- 2 tsp mixed spice (see my recipe)
- a few gratings nutmeg
- about 100ml milk (6 1/2 TBS)
- 100g dried currants plus handful to decorate (2/3 cup)
- demerera sugar to decorate (turbinado)
instructions:
How to cook Soul Cakes
- Preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with baking paper. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg yolks. Sift together the flour, mixed spice and nutmeg. Add to the creamed mixture along with the milk to give you a soft dough that you can easily roll out. Stir in the currants.
- Roll the dough out on a lightly floured surface with a lightly floured rolling pin to 1/3 inch thickness. Cut into rounds with a 3 inch biscuit cutter. Using the dull side of a knife mark a light cross indentation into the tops of each biscuit. Push additional currants into the crosses. Sprinkle with a bit of demerara sugar and place about 2 inches apart on the baking trays.
- Bake for 10 to 15 minutes until puffed and golden brown. Scoop off onto a wire rack to cool completely.
- Store in an airtight container.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
In modern times I cannot imagine allowing your children to beg at the side of the road or even door to door things such as baked goods. You never know who you can trust or who you can't trust. Even candy wise, I think I would be a lot more circumspect in these modern times than I would have been in days gone by. They call it progress . . .
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you are looking for a simple and yet delicious breakfast to serve for the holidays, look no further! Spiced Pumpkin Waffles fit the bill on all counts!
Quick and simple to make, these are absolutely the tastiest, and the smell when you are cooking them is amazing! I don't know about you, but this is the time of year that I love pumpkin anything!
They are fabulous served for breakfast with some warmed Maple Syrup and homemade applesauce.
You can cook some sausages and bacon curls on the side to go with them as well, especially if you are serving them for a holiday brunch! Yum!
You could also serve tinned fruits, or a fruit compote on the side.
I like to warm the syrup . . . its really nice warmed, and I always buy amber grade. It has more flavour.
These are not only great for breakfast however, they also make a great holiday dessert!!
You can serve the warm waffles topped with a scoop of vanilla ice cream (Or maple walnut!) . . .
and a drizzle of warm caramel sauce . . . now doesn't that sound delicious!
Another great thing about this recipe is you can make the batter up to one day ahead and store it covered in the refrigerator. Just bring it to room temperature for half an hour prior to using.
If its thickened up a bit upon standing overnight, you can whisk in a bit of milk to loosen it up a bit without any making any difference to the finished result.
Another thing which makes these perfect for the holidays, or indeed any time is that you can bake and freeze them for up to a month, just taking them out when you want to serve them.
Smaller sized ones can be reheated briefly in the toaster, or you can warm larger ones in a moderate oven (180*C/350*F) for about 10 minutes to warm them through! Easy peasy!
Yield: 4 - 6
Spiced Pumpkin Waffles
These waffles are light and airy, crisp on the outsides with a lovely warm spicy flavour. Serve with some warmed maple syrup and a pot of applesauce on the side for a fabulous holiday breakfast!
ingredients:
350g of plain flour (2 1/2 cups)
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBS pumpkin pie spice (see my sidebar for a recipe
on how to make your own)
pinch freshly grated nutmeg
4 large free range eggs
100g soft dark brown sugar (1 cup, packed)
180g pumpkin puree, not pie filling (1 cup)
60g butter, melted (1/4 cup)
480ml buttermilk (2 cups)
1 tsp vanilla
non-stick low fat cooking spray
To serve: (all optional)
icing sugar to sprinkle
apple sauce
warmed maple syrup
whipped cream
vanilla ice cream
warm caramel sauce
instructions:
Preheat your oven to 200*C/400*F/ gas
mark 6. Have a baking tray ready. Heat waffle iron according to
manufacturer's directions.
mark 6. Have a baking tray ready. Heat waffle iron according to
manufacturer's directions.
Whisk together the
flour, baking powder, soda, salt, pumpkin pie spice and nutmeg in a
bowl. Whisk the eggs, brown sugar, pumpkin puree, melted butter,
buttermilk and vanilla together in another bowl. Add the flour mixture
to the wet mixture and stir to combine until smooth.
flour, baking powder, soda, salt, pumpkin pie spice and nutmeg in a
bowl. Whisk the eggs, brown sugar, pumpkin puree, melted butter,
buttermilk and vanilla together in another bowl. Add the flour mixture
to the wet mixture and stir to combine until smooth.
Spray
you waffle iron with a bit of cooking spray. Pour in enough batter to
just fill the waffle iron, spreading it out evenly. Close the iron and
bake until the waffle iron opens easily, stops steaming and the waffles
are golden brown on the outside. Remove to the baking tray and keep
warm in the oven while you cook the rest.
you waffle iron with a bit of cooking spray. Pour in enough batter to
just fill the waffle iron, spreading it out evenly. Close the iron and
bake until the waffle iron opens easily, stops steaming and the waffles
are golden brown on the outside. Remove to the baking tray and keep
warm in the oven while you cook the rest.
Serve warm, sprinkled with some icing sugar and your chosen accompaniments. We like maple syrup and applesauce!
Note
- You can make the batter up to 1 day ahead. Cover and keep in the
refrigerator, removing from the refrigerator half an hour prior to
cooking them. Whisk before using. If the batter has thickened up too
much, whisk in a couple TBS of milk. You can freeze the cooked waffles
for up to a month, reheating in a moderate oven until warmed through to
serve.
- You can make the batter up to 1 day ahead. Cover and keep in the
refrigerator, removing from the refrigerator half an hour prior to
cooking them. Whisk before using. If the batter has thickened up too
much, whisk in a couple TBS of milk. You can freeze the cooked waffles
for up to a month, reheating in a moderate oven until warmed through to
serve.
Created using The Recipes Generator
So that's my holiday breakfast sorted . . . I love this time of year, don't you? Bon Appetit!
One vegetable which I really, really, REALLY love is Butternut Squash. Actually I quite like any Winter squash, but I love butternut squash most of all. Kind of funny really because when I was growing up my mom couldn't get me to touch squash with a ten foot pole, and now it is one of my favourite things!
Butternut Squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma. It is a type of winter squash that grows on a vine, with a sweet, nutty taste which is quite similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. I always
Its a pretty essential ingredient for autumn dishes and a must for the holiday table. It’s a big player in comforting soups, stews and sautes, but finding the right one can sometimes be difficult. If it’s underripe, the squash won’t have developed its signature taste. If it’s overripe, it may be dry, mushy or flavorless. Follow these tips the next time you’re at the grocery store or farm market to find the perfect recipe-ready butternut squash.
First pick it up to feel its weight. A ripe butternut squash should be hard and heavy for its size. Use your own judgement and pick up other squashes to get an idea of the average weight. If a squash is too light, it’s not ripe enough yet. You can also do the tried-and-true knocking test. Tap the outside of the vegetable. If it sounds hollow, it’s ready to eat. I also like to pick squashed that have large thick tops or "Necks", necks that are almost the same size as the bulbous bottoms. You get much more squash for your money. The bottom is mostly seeds, so most of the flesh will be in the upper part of the squash. If you get one with a tiny neck, you are really missing out!!
Examine the skin colour The deeper the hue, the better. A butternut squash should be dark beige. Green spots or streaks mean the squash isn’t fully ripened. Look for one with a matte finish, with colour that’s even across the entire surface. The thickness of the shell is also important. Use your fingernail to try to gently prick the surface. If your nail goes through easily, it’s not a good squash. You want one with a really hard exterior.
Stay away from any squash with obvious cuts, gashes, or soft spots that might lead to rot or mold. Brown marks, usually caused by frost, are a sign the squash won’t last as long or will have an undesirable texture.
The skin on the butternut squash is very tough and it can be somewhat difficult to cut. If you want, you can
pop it in the microwave before you start preparing it for a couple of minutes which will help to
make it softer and easier to remove. If you are slow roasting
the squash, you can just leave the skin on as it is quite edible and gets softer
when baked.
How to cut and peel your squash
Hold the squash steady on your chopping board and use a sharp knife
to trim off the top and bottom.
This will make it easier to stand still. Once you have done that, split the squash in half at the point where the long “neck”
section meets the round base section.
If you want to remove the skin you can either use a Y shaped or
swivel blade vegetable peeler or a knife.
Once the skin has been removed, cut the base section in half to
expose the seeds. Scoop them out using a spoon, and discard. Now you can slice the prepared butternut squash into wedges, chunks
or small cubes, depending on what you plan on doing with it.
For this dish, I peeled the squash and cut it into wedge sized pieces, each about 1 inch thick. These were tossed in a bowl along with some olive oil and maple syrup, along with some salt and pepper for seasoning.
You place them onto a lined baking tray that you have sprayed with a non-stick cooking spray. Its important that you line the tray unless you want a stuck on mess to clean up.
This then gets roasted in a moderate oven until the pieces of squash are fork tender and just beginning to caramelise a bit. You don't want them to get too dark, or burnt, but the roasting really helps bring out the natural sweetness, and also helps to keep the vegetable dry. Cook squash can often be very damp, even too damp, if you boil or steam it.
Oh yes, I also added a few sprigs of thyme to further flavour the squash while it is roasting.
Once its all tender you just tip it into a bowl and mash it until it is fairly smooth along with some butter. You decide how much.
You will want to taste it and see if you need any more salt and pepper. And if you need or want any more maple syrup, now is the time to add it. I sometimes add another small drizzle. Its just soooo good!
Stir in a bit more fresh thyme, chopped . . . the leaves only, and your beautifully flavoured mashed squash side dish is a fait accomplis!
Yield: 8
Maple Mashed Butternut Squash
prep time: 10 minscook time: 30 minstotal time: 40 mins
This is a delicious way to prepare your holiday side of Butternut squash.
ingredients:
2 lbs. butternut squash flesh (after peeling and de-seeding)
a small handful of fresh thyme stalks (about 8)
1 TBS olive oil
1 TBS olive oil
2 - 3 TBS maple syrup
3 - 4 TBS butter
salt and black pepper to taste
instructions:
Preheat the oven to 200*C/400*F/ gas mark 6. Line a
baking tray with aluminium foil. Spray lightly with non-stick cooking
spray. Slice the butternut squash into wedges. Toss together in a bowl
with the olive oil, maple syrup and season lightly with salt and pepper. Scatter
onto the baking sheet with the thyme stalks.
baking tray with aluminium foil. Spray lightly with non-stick cooking
spray. Slice the butternut squash into wedges. Toss together in a bowl
with the olive oil, maple syrup and season lightly with salt and pepper. Scatter
onto the baking sheet with the thyme stalks.
Roast
in the oven for 20 to 25 minutes, until tender and just beginning to
caramelise. Remove and tip into a bowl, discarding any stalks of
thyme. Mash together with butter to taste and the fresh thyme. Taste
and adjust seasoning as required. Keep warm until ready to serve.
in the oven for 20 to 25 minutes, until tender and just beginning to
caramelise. Remove and tip into a bowl, discarding any stalks of
thyme. Mash together with butter to taste and the fresh thyme. Taste
and adjust seasoning as required. Keep warm until ready to serve.
Note - This can be made several days in advance. Cover and refrigerate and reheat in the microwave when needed.
Created using The Recipes Generator
Another thing I really, REALLY like about dishes like this, is that you can make them up well ahead of time and just reheat them in the microwave at the last minute. It can really save a lot of time and hassle on the day you plan on serving it, especially during the holidays when you have about a bazillion other things to do! This is just so delicious! Never soggy and always perfectly cooked! This is a winner in every respect and goes very well with all kinds of roasted meats and poultry! Nom Nom!
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