Fellatio's Poncetastic Christmas Thread 2011 is.....

[FellatioNelson]

open for business. Knock yerselves out.

I will also be nicking the glass jar/cranberry centrepiece from fellatio - already added to my mood board.

Great ideas for nibbles rock, esp the parmesan pastry.

I am feeling the heavy weight of responsibility over the cranberry thing now.

Have those of you who have made Nigella's chilli jam found that it is very runny, really more like chilli dipping sauce than jam? I have made it a few times now and always found that. It's still very nice, but even after adding extra pectin it's not really very jam like...

And so you should Fellatio we will collectively be wiping out all known supplies as per a mad Delia products rush, but this time it will be the Fellatio Rush, which could have people concerned that they are missing out.

Amara ok - how about, either a crown roast for you two and then with left overs (there will be some) you can freeze and come back to it, making a fricassé later on. Or maybe do a lovely 2 or 3 rib of beef and the leftovers from that will be fab the next day - can be used in so many ways depending on what sort of feast you are planning.

Just marking my place.

It's our first Christmas since having DD and I'm determined to make it one to remember. Yes, I know she won't remember anything or have a blinking clue what's going on but I don't care. I love Christmas!

I am also pinching the cranberry centrepiece idea.

Has anyone had any success with using citrus fruit on a wreath? I did a Sarah Raven design involving limes last year, but found that the limes went manky very quickly (within a few days). It looked fab but only very briefly and it was a reasonable amount of faffing about with florist's wire for a few days' appeal...

Oohh we love beef rock, and at least one of the children will eat that (they're fussy and won't touch much meat), but what is rib of beef? Do I get that from a local butcher? Thank you, you're being very helpful!

Oohh we love beef rock, and at least one of the children will eat that (they're fussy and won't touch much meat), but what is rib of beef? Do I get that from a local butcher? Thank you, you're being very helpful!

If your citrus fruits have gone manky you didn't dry them thoroughly enough. A very low, very slow oven for a long time is what you need. A bit tricky if you need to use it for actual food though....

I have high hopes that a dehydrator will dry my fruit this year. I'll report back .

Local butcher is definitely the best bet - it will be a good piece of meat, which makes seconds and leftovers all the better as well. Have a look about a third down the page - it's the first pic after the text.

You can buy the Rib (i.e. on the bone), which is nicer as it just has a better flavour from being cooked on the bone. Or you can get a rolled rib.

I always get it on the bone. I mix up some plain flour (tbls), generous seasoning and a tsp of English mustard powder and then I pat it down all over the fatty bit. It crisps up beautifully when cooking. I am salivating as I type! How long you cook per pound will depend on two things - 1. how you like your beef cooked and 2. how heavy it is - the heavier it is (as with any joint of meat) the less time per pound is applied.

Yorkshires can be made in advance and frozen, simply reheating just before you eat. And if you are confident, get some beef bones from the butcher too and make yourself a rich beef stock to go into the meat juices from cooking, when you make the gravy - you'll have lots of stock, but it's always handy to have it to lob in a stew or soup here and there.

Thanks, Fellatio - the Sarah Raven one was meant to be with fresh limes rather than drying them first (unless this was a wild misunderstanding on my part!) and to be hung somewhere cool. I had it in the porch where it looked great for about two days then went icky. I will have another look at the book this year to see if I missed something.

All oven-dried fruit has been great, this just didn't really work...

Rock-PLEASE add this to the recipes section so I can find it easily when I am desperate? Mwah!

Yep - I always do my fruit over night, but always leave the oven door slightly wedged open so they don't totally shrivel.

Which ones - all of them?

Ah, the lime wreath was like this - www.sarahraven.com/shop/make-your-own-wreath-kit.html. But with limes. And mould.

I'm going to do the cranberry centerpiece too, but for Thanksgiving as well. I'll do three: one cranberry, one with dried lemon and orange slices, and one with buckeyes. Do you call them conkers? T'will be very autumnal. :)

Yes yes I know it is a Christmas thread. But T-Day comes first here! And how cute are these ?

love this thread. I have plum vodka underway but have yet to do the cake. usually do it in October half term.DD1 does really poncetastic wrapping paper, last years was white with gold stars and silver ribbons and tiny bells and white feathers!! Good Food magazine is my saviour.
Everything, but everything, has to be ready for Carols from Kings on Christmas Eve - then we are underway.

Notsurehow I've put a load in there just now for you. If you need any others in there, let me know and I'll do it.

Yank, those pumpkin cakes are adorable

I have made my first crayon roll, it's a bit shonky but will upload a pic when I get a sec.

Pay day Friday, so I have a zillion things I want to buy. I can't believe it's nearly October

Marking my place.

That sounds vaguely threatening Alouiseg

Which is the state I'll probably be in after sampling the Sake ;-)

Christ on a bike, eleven pages of festive poncetasticity in only two days.

I am marking my place because I have done naff all preparation for Christmas. I haven't recovered from the summer holidays yet.

Thanks Martyr ! (Izzat you BandT? ) They apparently have a rum caramel glaze.

Between Thanksgiving and Christmas I may explode from ponciness. I believe it will be well worth it. :o