The Christmas Chronicles by Nigel Slater. Read Along Thread 2022

[Dillidilly]

INTRODUCTION

Nigel begins his Chronicles proper on 1st November, but there is a lovely, quite lengthy introduction we can dip into during the second half of October.

Last year, posters were also kind enough to share where they had found cut price copies of CC, so hopefully anyone late to the party still has time to find a copy before we start the first chapter.

I had forgotten the lovely introduction. Together with the beautiful photograph at the very beginning of the book, flipping through it and seeing his headings reminded me of why I loved it so much last year!

I've made the sausage leek and beans recipe, really easy, but I'd reduce the liquid a bit next time

I've made the sausage leek and beans recipe, really easy, but I'd reduce the liquid a bit next time

We've had a lovely bonfire night and had jacket potatoes for dinner then went to a display and had mulled wine. Both felt perfect for this season and I agree with him about loving a bonfire.

@BestIsWest I'm a big fan of paxo stuffing and I bet it would still be really nice basted with fat from the roasting meat.

6 NOVEMBER
Making gnudi

I’ve never heard of gnudi before and they sound nice - not sure about the sauces he suggests though (yes I read on to tomorrow’s entry because I wanted to know how you actually cook the gnudi!)

I made the gnudi last year, a bit fiddly. I found them too soft, no texture, but a nice flavour.

I don't really fancy gnudi but we do have all the ingredients so I might give them a whirl. Ds18 is away with scouts all week. He's handy to have around as he'll eat anything whereas the others are a bit picky.

I have read 4th, 5th and 6th today.

I like fireworks and bonfires, and I like the older traditions around Samhain and then All Hallows’ Eve.

I made the meatballs with cranberry sauce last year and they were nice enough but this year I’ve decided I’m not going out to buy ingredients specifically for one dish (unless I’m meal planning and have got a grocery top-up planned anyway). I’m not going to make the gnudi either, for the same reason, but I might make it later in the month after we’ve done our big shop. Had a little peek at chapter 7 (also for the sauces as pp said) and got very nostalgic at the talk of Christmas trees in Norway. 🎄

I’ve got the sausage and leek dish pencilled in for tomorrow. I recall that I really liked that one - I’ve a soft spot for simple yet hearty dishes with beans/lentils.

I’m definitely going make one of the recipes with pears at some point in the season, just haven’t decided which yet! But I’m edging towards the pears, cloves and orange granitas.

Wishing you all a peaceful Sunday.

DH has long made a version of the sausage dish which is Sausages, a tin of baked beans, a tin of chopped tomatoes, a large pinch of oregano, chilli flakes and black pepper left to simmer on the stove for ages. It’s NQN but it’s a favourite here.

Gnudi don't appeal but sausages, leeks and beans do. Thanks for the cooking tips!

Figs made - I subbed the aniseed with star anise. Fingers crossed. It smells good, although it does look a bit like a lab specimen jar.

The gnudi don't really appeal - I have made a different gnudi recipe before and they were just too soft for me. I look forward to the sauces tomorrow, I might try them with gnocchi.

Sausages and leeks are planned for tomorrow, roast squash replacing the sausages for me (vegetarian).

Yes my instinct is that DH and I would much prefer gnocchi, and as we always have plenty of potatoes I’d rather make that then gnudi for which I would have to buy ricotta (which we aren’t keen on). It’s a great idea to have that instead with one of the sauces! <makes note for supper in the next week or two>

I have had quite a good day today - made red cabbage, beetroot and apple sauerkraut with juniper berries and caraway seeds. Also made braised red cabbage for our various Christmas roasts throughout Dec/Jan (we will have at least 3), I will add port and duck fat to it on the day. I also baked a lemon and orange drizzle cake and tried out a new ox tail recipe.

Made the hot apple drink for family, including my mum and aunt who loved it - 'its like apple pie in a glass'. So feeling pretty chuffed with that.

I've got enough brandy leftover and the dried apricots in to make a start on that drink tomorrow night, just need to borrow some star anise and a jar and I'm sorted. Will hopefully have a go at the sausage dish too.

I had a small sigh when I read about the gnudi. Not because I don't fancy it, but because I can never find the ricotta in the supermarket. Pumpkin tagine tonight which was lovely and warming 😊

I've just sat and enjoyed right from the Introduction, to today's pages. Tv off, (Asda - NVN, sorry!) candle lit, quiet apart from the girls' dad clicking away on the xbox which is slightly annoying, but I was finishing a small work project first thing.

I love how Nigel describes the winter drinks as jewel-like. My own booze shelf is less than inspiring; just a corner that would otherwise be useless. I'm feeling quite keen to make it more attractive somehow. Any suggestions where to look for ideas?

I currently have a list as long as my arm of recipes to attempt but am quite keen to try the leeks, beans and Italian sausages. Maybe we'll pop to the butcher on the market next Saturday for some nicer than usual sausages.

Now I'm going to catch up with the thread too.

Gnudi sounds.... intriguing - but no mention of how to cook it (except a vague reference to 'cooking water' so I guess it is boiled) - anyone know for how long?

Ignore my previous question - all is revealed on 7th November!

I’ve not made it but from my experience with similar things, I’d say cook in simmering water, for a few minutes. If it’s the same as gnocchi it’s ready when it floats.

Oh, crosspost!

I have a shelf in the dining room book case for drinks. Bottles and two decanters stand on glass worktop savers, with a few glasses and a cocktail shaker on a pretty tray.
I think I might incorporate some of those teeny battery fairy lights for Christmas for a bit of glam!

We had the marmalade pears tonight, except I doubled the recipe. Far too much liquid and never got it to bubble up like toffee, so maybe next time double the pears but not the liquid? Possibly has made clear up easier though…

Couldn’t face digging the sherry out from the back of the cupboard and so used cheap bourbon and it worked out. V nice, and would definitely do again. Good use of pears which were simultaneously under and over ripe.

I made the gnudi last year and they tasted really nice but as PP said, there's no texture to them. I was glad I tried them and they're easy to make but I came to the conclusion that I prefer gnocchi. I didn't make his sauces, I made a creamy tomato one instead. I do think they'd be a nice starter as he suggests for his Christmas menu.

Lovely thread, first time for me and I'm all caught up now. I decided that if I make one recipe a week I'll be doing well. The first one I'm going for is the apricot liqueur.

I'd forgotten how wonderfully he writes. I'm definitely going to embrace the winter season and channel a bit of Nigel but at the same time try to manage my own expectations - his life sounds so idyllic and I have to remind myself he's not also running round after a family so he's perhaps got a bit more time to poach pears etc. 😊

I've just been admiring the book itself. It's giving me joy just sitting prettily on the table.

I’m a bit late to the party. Love the book and found it yesterday when unpacking boxes (house move).
Can I join your musings?

Of course @Tinitinyx
NTLTN!
(Never Too Late To Nigel 😉)