Tag: christmas

Christmas Tea Extras

Christmas Tea Extras

Here are quick recipes, photos, and monologues for all the stuff I didn’t take complete pictures of.   Here’s the whipped cream- I was going to make clotted cream, but the thought of leaving a dish of heavy cream in the oven overnight made me […]

Cranberry Walnut Scones

Cranberry Walnut Scones

You can’t have high tea without scones! To be specific, these cranberry walnut scones. I’m a bit of a traditionalist when it comes to scones- I don’t like matcha, chocolate, or carrots. I’ve seen them all. To me, scones should have some fashion of dried […]

Shortbread

Shortbread

I went through a shortbread phase when I was 12. Not baking it, but eating it. I was obsessed. I think I got sick of it after a while- and I haven’t thought about shortbread until I was planning the menu. I always feel nostalgic around Christmas, and I thought I’d return to my shortbread phase- baking it myself this time. It was a good decision. It turned out crumbly, buttery, and crispy. I’m eating some right now! While I wouldn’t advise eating it for breakfast, lunch, and dinner like I used to (how, how, HOW was I still so skinny?! I was eating butter in cookie form for every meal!), you should definitely make these- they’re great with coffee, tea, milk, or even dunked in hot chocolate.

 

INGREDIENTS

 

5 tablespoons softened butter

¼ cup sugar

½ cup flour

Scant ¼ cup cornstarch

½ teaspoon vanilla

Start by mixing the sugar,

vanilla, and butter together until they’re nice and creamy.

This will be very hard if the butter isn’t softened. Make sure your butter is adequately softened before making cookies! This has been a PSA.

Now sift in the flour and cornstarch. It’s important to sift them, because for shortbread, everything has to be light, and airy, and fluffy, and soft, and- you get the point. Sift your dry ingredients. This has been another PSA.

Now knead it until it comes together as a smooth ball of dough. If it’s really dry and crumbly, 

sprinkle in a little bit of water.

Now wrap it up in plastic wrap or wax paper, and chill it in the fridge for anywhere from 20 minutes to 24 hours.

 

When you’re ready to roll it out and bake it, preheat the oven to 325 F, and using a rolling pin or your hands, knead it out into a smooth rectangle.

Using cookie cutters or a ¼ cup measure, cut out cookies. Keep rolling and cutting until all the dough is gone.

Bake them for about 20 minutes- but keep an eye on them, and if the edges start to brown, take them out right away. Let them cool, and then serve them with a beverage of your choice, or just eat them plain!

 

(Shown with olive oil gingerbread http://allthoseinflavor.com/olive-oil-gingerbread/

Truffle Hot Chocolate

Truffle Hot Chocolate

Oh, this was good. This was really good. Really, really good. You get my drift. I thought that little cups of hot chocolate would be the perfect way to end Christmas tea- I wanted shot glasses, originally, but none of our shot glasses can have […]

Orange Marmalade

Orange Marmalade

This is the first time I ever made marmalade, and it was a lot easier than I thought it would be! Zesting the oranges was a little labor intensive, and there may have been some tears when it wouldn’t thicken, but all in all, it […]

Christmas Tea

Christmas Tea

I’ve been wanting to do this since I knew what afternoon tea was. I like Christmas food and flavors. I love afternoon tea. And this year, I finally put two and two together! Got there in the end. I did a full tea- sandwiches, scones, various condiments for the scones, dessert- I had a good time. I may have gotten a little bit stressed and called my sister some names, but it’s all good. It’s how we show affection. I’m putting up recipes of everything I thought to take pictures of- and a big miscellaneous post for the odds and ends that I forgot to photograph.

Baked Eggs

Baked Eggs

Another guest post by my mama! Baked eggs have been Christmas breakfast in our house for as long as I can remember- usually accompanied by a gingerbread house (storebought- I tried to make one from scratch last year, with disastrous results), and coffee for my […]

Cake Mix Cake (But Don’t Tell Anyone)

Cake Mix Cake (But Don’t Tell Anyone)

Right. Here’s how it went down. I, the ultimate food snob, made a cake mix cake. It wasn’t on purpose. It was going to go bad! And I wanted cake without putting any real effort into it. Holiday stress is getting to me. Well, my […]

Lemony Roasted Vegetables

Lemony Roasted Vegetables

Holiday food is really heavy. It’s all cookies, bread, roast beef- you know, the good things in life. The holidays are also really time consuming. Between family, shopping, and decorating (also the good things in life), you don’t have much to yourself. So, logically, you need to make these lemon roasted vegetables. They’re healthy, easy, and quick- so you’ll live long enough to enjoy many, many more holidays! That took a dark turn. Kind of like America last year. I’ve been making these vegetables for years! Okay, two years. But in my defense, two years is a long time for me. I’m young and sprightly, which is what my mom tells me every time she asks me to put away the groceries. My mom also really likes these vegetables- which the seal of approval I require on all my recipes!

 

INGREDIENTS

2 fennel bulbs

2 red onions

1 lb asparagus

2 lemons

Start by preheating the oven to 375 F. That’s my magic temperature for roasting vegetables. Although, I do dream about one day getting an oven that goes up to 900 degrees. Slice up the fennel,

and core it- I didn’t know that you had to remove the core until about 6 months ago. Oops. Fennel is a great winter vegetable! I remember the first time I cooked with fennel. I sauteed it with swiss cheese, sliced Braeburn apples, and rainbow chard. Those were the days. It was good! I’d definitely recommend it. If I ever get my hands on rainbow chard again, I’ll post it. Where has all the chard gone?! I haven’t seen any in forever- not even last winter.

Throw the fennel into a roasting pan. I’ve named this one Mercurio. I was in my Shakespeare phase. Mercurio and I go back to last Thanksgiving- I roasted my first turkey in him! Since then, we’ve made chicken, bread, salmon, and too many vegetables to count. I love Mercurio.

Snap the asparagus- just grab it at the end, and snap it off- it’ll break naturally. It’s really not a precise science! Neither is cooking. That’s why I’m not a very good baker- I cook by feel. If I feel like I should add a tablespoon of baking soda or a squeeze of lemon to a cake, I’m going to do it! There’ve been some disasters.

Slice the asparagus in half,

and throw it in with the fennel.

Now peel and cut the red onions into chunks. They’re purple onions, and you know it. Throw those in, too,

and then pour on some olive oil, and season them with salt and pepper to taste.

You can jazz these up with any spices, herbs, mixes, or sauce you want- think of this recipe as a gateway drug to billions of combinations. That took another dark turn. I need to work on my Christmas spirit.

Slice up the lemons,

and lay them on top. You can spend 10 minutes trying to organize them symmetrically, but that would kind of take away from the quick and easy part.

Roast these for 30 minutes- the vegetables will be soft, lemony, and flavorful!

Finnish Mustard

Finnish Mustard

We now have further evidence Finland is the most hardcore country in the world. So, us weak Americans make Christmas cookies for the holidays. The Finns make mustard. Can we throw in the towel and admit they’re cooler? I mean, let’s look at it. They […]