Christmas Chronicles Recipe Thread 2023 - Partner to the Read-along thread!

[YuletideSolace]

Welcome one and all to the thread where I will list all of Nigel's recipes for easy reference.

May we all be Yet More Nigel this year!

1 NOVEMBER

A toast to the winter solstice

Hot apple drink (serves 4):
1 apple
Cloudy apple juice, 400ml + 3 tablespoons
Brown sugar, 2 tablespoons
Brandy, 100ml
1 clementine
Cloves, 3
Stick of cinnamon
Allspice berries, 3

Apricot, orange and anise drink:
Dried apricots, 500g
1 orange
Star anise, 4
Brandy, 300ml
Granulated sugar, 150g
Sweet white wine, 300ml
Sterilised jar

Figs with maple syrup and anise (20 small glasses):
Granulated sugar, 250g
Maple syrup, 100ml
Dry white wine, 750ml
Dried aniseed
Dried figs, 500g
Vodka, 250ml
Sterilised jar

Muscat prunes (serves 6):
Prunes, 250g
Golden sultanas, 125g

4 NOVEMBER

The joy of stuffing

Turkey, lardo and fennel seed stuffing, cranberry orange sauce (serves 4):
Fennel seeds, 2 tablespoons
Minced turkey, 500g
Dried chilli flakes, 2 teaspoons
Dried breadcrumbs, 60g
Lardo, 150g
Olive oil, 2 tablespoons
For the sauce:
Cranberry jelly or sauce, 3 heaped tablespoons
Orange juice, 50ml
Orange zest, 2 teaspoons
Cranberries, fresh or frozen, 100g

Pears, clove and orange granita (serves 4):
Orange juice, 1 litre
Caster sugar, 100g
Cloves, 4
Half a cinnamon stick
Pears, large, 2

5 NOVEMBER
Fire and baked pears Leeks, beans and Italian sausage (serves 2):
Leeks, medium, 3
Butter, 30g
Water, 100ml
Olive Oil, 2 tablespoons, or a little pork fat
Plump sausages, 4 (400g)
Veg stock, 250ml
Cannellini or haricot beans, 1 x 400g tin
Parsley, chopped, a handful

6 NOVEMBER

Making gnudi

Gnudi (20 small gnudi, serves 4):
Ricotta, 250g
A little nutmeg
Parmesan, 40g
Fine semolina, 250g, or more

7 NOVEMBER

A trip to the forest, and those gnudi

Two Sauces for the Gnudi:

Watercress and avocado pesto:
Avocadoes, ripe, 2
A lemon
Pine kernels, 50g
Basil leaves, a handful (about 10g)
Olive oil, about 8-10 tablespoons
Watercress, 50g
Parmesan (if you wish. Nigel doesnt!)
Gnudi, 20 small

Spinach and pecorino:
Spinach, 150g
Double cream, 350ml
Pecorino Romano, 100g, grated
Pea shoots, a handful

8 NOVEMBER

A seat at the pantomime
^^
Aubergine with lentils and basil (serves 4):
Aubergines, 2 large or 4 small
Olive oil, 6 tablespoons
A lemon
Onions, medium, 2
Garlic, 4 cloves
Thyme sprigs, 8
Rosemary sprigs, 6
Chestnut mushrooms, 200g
Le Puy or other small lentils, 400g
Double cream, 250ml
Parsley, chopped, 3 tablespoons
Basil, a good handful of leaves
Parmesan, grated, 75g

Brilliant!
Thanks.
Not done this before so are we supposed to cook along too?

People do as much or as little as they want - it's all about peaceful, contented winter/Yuletide enjoyment. No pressure, just reading, discussing and, if the mood takes you, trying a recipe or two (or all!). 😊

9 NOVEMBER

The Christmas list and a fig tart

Dried fig and marsala tart (serves 8):
Dried figs, 500g
Golden Sultanas, 50g
Dry marsala, 100ml
Golden caster sugar, 100g
Butter, 50g
For the pastry:
Cold butter, 175g
Plain flour, 225g
Golden caster sugar, 2 tablespoons
Large egg yolks, 2
To serve:
Double cream
Ice cream
Creme Fraiche

10 NOVEMBER

A sweet preserve with a savoury past

A classic brandy mincemeat (Makes about 1.5kg, enough for 36ish mince pies):
Shredded suet, 200g
Dark muscovado sugar, 200g
Sultanas, 200g
Currants, 200g
Prunes, stoned, 200g
Dried apricots, 200g
Cooking apples, 750g
Skinned almonds, 50g
A lemon
Ground cinnamon, 1 tsp
Ground cloves, 1/2 tsp
Nutmeg, grated, 1/2 tsp
Brandy, 100ml

Quince and cardamom mincemeat, without suet (Makes 3 x 400g jars):
Caster sugar, 100g
Water, 1 litre
Juice of a lemon
Quinces, 500g
Green cardamom, 8 pods
Mixed spice, 1 tsp
Ground cinnamon, 1/2 tsp
Golden sultanas, 200g
Raisins, 200g
Currants, 200g
Dried apricots, 200g
Light muscovado sugar, 100g
Brandy or quince liquor, 100ml

11 NOVEMBER

Martinmas, a ham dinner and a citrus cake

Ham with quince paste, cauliflower and dill (serves 6 hot, with enough for a further 6 cold):
Gammon, rolled and tied, 2.5 kg
Quince paste, 250g
Dry marsala or medium dry sherry, 4 tablespoons
For the stock:
An onion
Cloves, 5
A cinnamon stick
Black peppercorns, 10
Bay leaves, 3
For the cauliflower:
Cauliflower, 1.5kg
Dill 25g
N.B. To serve cold, Nigel suggests serving with his apricot and tomato chutney; recipe found on Dec 12th entry

Orange poppy seed cake (serves 8):
Soft butter, 225g
Golden caster sugar, 225g
Grated zest of an orange
Grated zest of a lemon
Plain flour, 110g
Baking powder, generous 1/2 teaspoon
Ground almonds, 115g
Eggs, 4
Poppy seeds, 20g
For the topping and syrup:
Candied orange and citron peel
Juice of the orange and lemon above
Caster sugar, 75g
Poppy seeds and golden sugar, 1 tablespoon of each

12 NOVEMBER

A pot-roast partridge

Pot-roast partridge with parsnips and smoked garlic (serves 2):
Banana shallots or small onions, 3
Parsnips, medium, 2
Smoked garlic, 4 cloves
Olive oil, 3 tablespoons
Partridges, 2
Chicken stock, 250ml
Thyme, 6 sprigs
Juniper berries, 10
Double cream, 125ml

13 NOVEMBER

Maple syrup and fig terrine

Fig, maple syrup and marsala ice cream (serves 6):
Egg yolks, 4
Caster sugar, 2 tablespoons
Double cream, 450ml
Vanilla extract, a few drops
Maple syrup, 240ml
Figs, 3
Dark chocolate, 100g
Thick, strained yoghurt, 200g
Figs and physalis, to serve

Cauliflower and leek soup with toasted cheese (serves 4):
Leeks, medium, 3
Butter, 30g
Olive oil, 2 tablespoons
Cauliflower, 1 kg
Veg stock, 1 litre
Bay leaves, 2
Parsley leaves, a good handful (10g)
Sourdough bread, 4 slices
Cheese (any good melting type - Nigel mentions a mix of gorgonzola and taleggio), 100g

14 NOVEMBER

Candlelight and roast cabbage

Roast cabbage with cheese sauce (serves 4):
Garlic, 2 cloves
Olive oil, 2 tablespoons
Lemon juice, 2 tablespoons
A small cabbage
Parmesan, 55g
Milk, 500ml
Bay leaves, 2
Half an onion
Butter, 30g
Plain flour, 30g
Bread, open textured, such as ciabatta, a thick slice
Smoked paprika, a pinch (optional)
Sprouted seeds

15 NOVEMBER

Frost fairs and braised brisket

Braised brisket with porcini and onion gravy (serves 6-8):
Dried porcini, 25g
Beef brisket, rolled and tied, 1.5kg
Banana shallots, 6
Small carrots, 350g
Black peppercorns, 12
Bay leaves, 4
Thyme sprigs, 6
Mashed swede, to serve:
A large swede
Thick slice of butter, about 30g
Coarsely ground black pepper

17 NOVEMBER

Pork and panforte

Pork, miso and pickled pears (serves 4):
Pork belly strips, without bones, 700g
Liquid honey, 2 tablespoons
White miso paste, 3 tablepoons
Grain mustard, 2 tablespoons
Salad leaves, a handful
For the pears:
White wine vinegar, 4 tablespoons
Black peppercorns, 8
Caster sugar, 1 tablespoon
Salt, 1 teaspoon
Pears, 2

Toasted mincemeat sandwich:
Mincemeat, 10 heaped tablespoons
Panettone, 2 thick slices (2 cm thick, from an 18 cm diameter cake)
Butter, 40g
Icing sugar, 2 tablespoons

18 NOVEMBER

Surf and turf

Hot-smoked salmon, potatoes and dill (serves 2):
New potatoes, 300g
Dill fronds, 2 heaped tablespoons
White wine vinegar, 2 tablespoons
Olive oil, 4 tablespoons
Hot-smoked salmon, 2 x 200g pieces

A new toad-in-the-hole (serves 2):
Eggs, 2
Full fat milk, 300ml
Plain flour, 125g
Thyme, 5 sprigs
Cocktail chipolatas, 350g
A little oil or bacon fat
Marmalade, 2 tablespoons
Cranberries, 100g
Groundnut oil or dripping, 3 tablespoons

NOVEMBER 19

Planting bulbs and a lamb boulangère

Lamb belly boulangère (serves 4-6):
Lamb breast, bone in, 1.6g
A little oil
Banana shallots, 4
Rosemary Sprigs, 6
Thyme sprigs, 12
Chicken Stock, 1.5 litres
Potatoes, 1kg

20 NOVEMBER-ISH (STIR UP SUNDAY)

A shining star. A pudding aflame

Nigel's pudding (Makes 2 x 1.5 litre basin puddings; each serves 8):
Sultanas, 350g
Raisins or currants, 350g
Dried figs, 150g
Candied peel, 125g
Dried apricots, 100g
Dark glacé cherries, 75g
Brandy, 150ml, plus extra for flaming
Apples - or better still, quinces - 2, grated
Juice and zest of 2 oranges
Eggs, 6
Shredded suet, 250g
Dark muscovado sugar, 350g
Fresh breadcrumbs, 250g
Self-raising flour, 175g
Mixed spice, 1 teaspoon
(You will need 2 pudding basins - Nigel uses plastic ones with lids - 1.5litres each, 2 old sixpences or 2-pound coins, if using, and greaseproof paper, plus string if you're not using a lidded basin)

A dark, sweet and delectable 'plum' pudding (large pudding serves 8-10, smaller pudding serves 6-8):
Raisins, 350g
Currants, 350g
Dried figs, 150g
Candied peel, 125g
Soft-dried prunes, 100g
Dark glacé cherries, 75g
Sweet sherry, 150ml
Zest and Juice of 2 oranges
Date molasses, 5 tablespoons
Apples, 2
Eggs, 6
Butter, 125g
Dark muscovado sugar, 350g
Brown breadcrumbs, 200g
Ground cinnamon, 1 teaspoon
Ground cloves, 1/2 1/4 teaspoon
Ground ginger, 1/2 teaspoon
Self-raising flour, 175g
Brandy for flaming (later)
(You will need 2 basins for this recipe: 1 1/2 ltrs and 1 ltr)

21 NOVEMBER

Fairies and Flammkuchen

Black pudding, baked apples and celeriac and mustard mash (serves 4):
Celeriac, 750g
A lemon
Potatoes, 350g
Bay leaves, 3
Dessert apples, small, 4
Butter, 60g, plus a few extra knobs
Black pudding, 500g
Groundnut oil
Parsley, a small bunch
Grain mustard, 1 tablespoon

25 NOVEMBER

The Cake

A family cake (makes a 20cm cake):
Butter, 250g
Light muscovado sugar, 125g
Dark muscovado sugar, 125g
Shelled hazelnuts, 100g
Dried fruits - ready-to-eat prunes, apricots and figs, candied peel, glacé cherries, 650g in total
Large eggs, 3
Ground almonds, 65g
Vine fruits - raisins, sultanas, currants, dried cranberries, 350g in total
Brandy, 3 tablespoons, plus extra to feed the cake
Finely grated zest and juice of an orange
Finely grated zest and juice of a lemon
Baking powder, 1/2 teaspoon
Plain flour, 250g

A large Cake (makes a 24 cm cake):
Butter, 350g
Dark muscovado sugar, 350g
Shelled hazelnuts, 150g
Dried fruits - ready-to-eat prunes, apricots and figs, candied peel, glacé cherries, 1kg in total
Large eggs, 5
Ground almonds, 100g
Vine fruits - raisins, sultanas, currants, dried cranberries, 500g in total
Brandy, 5 tablespoons, plus extra to feed the cake
Finely grated zest and juice of an orange
Finely grated zest and juice of a lemon
Baking powder, 1/2 teaspoon
Plain flour, 350g

26 NOVEMBER

The advent calendar

Roast pumpkin with dukkha and pomegranate (serves 4 as a side dish, 2 as a main):
Pumpkin or butternut squash, 700g
Olive oil, 4 tablespoons
Coriander seeds, 1 tablespoon
Cumin seeds, 1 tablespoon
Hemp seeds, 1 tablespoon
Pumpkin seeds, 2 tablespoons
Sunflower seeds, 2 tablespoons
Dried thyme, 2 tablespoons
Sea salt, 1 tablespoon
Nigella seeds, 1 tablespoon
Shredded pistachios, 4 tablespoons
A small pomegranate

28 NOVEMBER

Christstollen, Dresden and the Butter Letter

Orange and poppy seed stollen (makes one large stollen, enough for 8):

Butter, 100g
Plain flour, 500g
Fresh yeast, 40g (or 7g dried)
Warm milk, 225ml
Sugar, 30g
Salt 1/2 teaspoon
An egg
For the filling:
Golden sultanas, 125g
Candied citrus peel, 125g
A medium-sized orange
Rum or brandy, 4 tablespoons
Vanilla extract, 1 teaspoon
Green cardamoms, 8
Poppy seeds, 2 teaspoons
Ground cinnamon, 1/2 teaspoon
Flaked almonds, 50g
Marzipan, 200g
A little beaten egg
For the glaze:
Butter, 50g
Icing sugar

29 NOVEMBER

Tinsel, cheesecake and a windy night

Artichoke and pea soup (serves 6):

Jerusalem artichokes, 500g
Half a lemon
Chicken stock, 1 litre
Frozen peas, 400g
Tarragon, 15g
Parsley, 20g
To finish (optional):
Redcurrant jelly, 3 tablespoons
Water, 3 tablespoons
Cranberries, 4 tablespoons
Chestnuts, jarred or vacuum packed, 12
Butter, 2 tablespoons
Olive oil, 2 tablespoons

Ricotta filo cake (serves 6):
Butter, 90g
Filo pastry sheets, 200g
Ricotta, 500g
Eggs, 3
Egg yolks, 3
Honey, 2 tablespoons
Ground cinnamon, a pinch
Caster sugar, 50g
Candied peel, 75g
Golden sultanas, 75g
Finely grated zest of a lemon
Finely grated zest of an orange
Plain flour, 2 level tablespoons
Vanilla extract
Ground almonds, 70g
To finish:
Honey, 3 tablespoons
Chopped candied peel, 3 tablespoons
Icing sugar

30 NOVEMBER

Christmas windows and a soft, sweet cake

Banana cardamom cake (Serves 12):
Bananas, 375g (peeled weight)
Lemon juice, 1 tablespoon
Plain flour, 200g
Baking powder, 2 teaspoons
Salt, a pinch
Golden caster sugar, 90g
Light muscovado sugar, 90g
Eggs, 2
Groundnut or vegetable oil, 4 tablespoons
To finish:
Green cardamom pods, 10
Golden caster sugar, 2 tablespoons

Papaya, persimmon and cardamom (serves 9 as an accompaniment:
Passion fruit, 6
A small orange
Cardamom pods, 4
Persimmon, 1
Papaya, 2

🎄1 DECEMBER 🎄

Mistletoe, malt loaf and salad of cobnuts

Fig and blue cheese salad (serves 2):
Honey, 1 teaspoon
White wine vinegar, 2 tablespoons
Fennel seeds, 2 teaspoons
A small beetroot, red, white or candy
cobnuts or hazelnuts, a handful
Apples, small, 2
Lemon juice, a squeeze
Figs, 4
Blue cheese, 200g

A sound malt loaf:
Malt extract, 150g
Light muscovado sugar, 100g
Black treacle, 2 tablespoons
Plain flour, 250g
Baking powder, 1 teaspoon
Salt, a pinch
Prunes, stoned, 100g
Black tea, 125ml
Eggs, 2
Sultanas or raisins, 100g
To finish: a little more malt extract