It is official I am a Domestic Goddess

CRANBERRY RELISH
This year I decided I was going to give everyone Christmas hampers instead of actual presents. Honestly that Kirsty allsop sth or other has alot to answer for. This recession driven money saving idea will probably drive me mad (and my husband who has to make hamper boxes. He is a joiner and perfectionist to trade)   However, it is also fun. So far making Sticky Gingerbread, Lemon & Orange Drizzle Friands, Truffles, Cranberry Relish, a Carrot & Almond Relish. The rest I am still planning and will fully address after the 9th December when I have my first big Honey Wild catering event , very posh canapes, some hot food and yummy desserts. I will post the menu shortly. (It includes Seared Scallops with Green Apple Puree & Boudin Noir (bought online as none in our local co-op strangely) . I need to work out how to get Honey Wild labels for everything which I don't have a clue about and next year I plan to dip my toe into the world of farmers markets to hopefully sell some of these products. Early days

Chocolate Fudge Cake

Asked for recipe for this yummy cake on twitter so here it is

175g unsalted butter softened, 175g golden castor sugar, 3 eggs beaten, 3tbsp golden syrup, 40g ground almonds, 175g self raising flour, pinch salt, 40g cocoa powder. For icing: 225g plain chocolate broken up into bits, 55g muscavado sugar, 225 unsalted butter, 5 tbsp evaporated milk, 1/2 tsp vanilla essence. Two 20cm/8 inch  loose bottomed cake tins greased & lined . Gas mark 180c/350F/gas mark 4. I made the cake first then then the icing but either way would do I suppose.
First cream together butter and sugar until fluffy and light, beat in  eggs gradually , stir in syrup and almonds. Sift flour,cocoa & salt then fold into mixture. Add water if required ( I did but often add more egg than asked in the recipe as usually works better for me but did not this time and was pretty dry at this point), you need to get a dropping consistency . Pop in tins and  into  oven for around 30-35 mins until springy to touch or a skewer comes out clean. Leave in tin then remove and cool on a wire rack. For the icing pop chocolate, sugar, butter, evaporated milk & vanilla essence in heavy bottomed saucepan. Heat gently, stirring constantly until melted. Pour into a bowl , cool a bit then pop in fridge for around an hour until spreadable. Sandwich together with half the icing then over the top and sides making little swirls on top for fun. Cake done
We all devoured it for pudding last night . While the actual cake tastes similar to lots of chocolate cakes (yummy), I really like the fudge-like icing. This cake is on the menu for Dec 3rd supper.

Party time

With bookings taking off , we are looking forward to our last supper club of 2011 and I feel the menu (see previous blog)  is one of the nicest yet with a festive feel and lots of variety. I plan to include some Tapa & Mezze recipes to include Gambas Al Ajillo - Garlic Prawns seared with White Wine & Chilli. In fact, I realise have been doing this dish for ages without thought but a nice name always helps doesn't it. I am also thinking of a  Carrot Puree with Caraway Seeds served with Pitta Bread Triangles  to balance the heat. And that is just the Amuse Bouche! I have possibly changed my mind about the sauce for the pheasant and fancy moving to a richer sauce such as Prune & Armagnac which I feel  is a bit more festive. It also means I can serve yummy  Gratin Dauphinois which never gets tired, well not to me anyway. What else, I am going to add to the desserts, a Stem Ginger Ice Cream. I made some for the family at the weekend and it is a real stunner and  fit for christmas. And this weekend  I will try out some Filo Crackers for the Petit Fours. If this is all appealing to you, it would be great to see you on the 3rd. Just send me an email : honeywildandmannadew@gmail.com and join in our joie de vivre and not quite start of christmas, but definitely a nod towards it, celebrations . 

3rd December Menu

Amuse Bouche

Tapas & Mezze

Choice of Starter

Chestnut Soup served with Crispy Pancetta & Fried Croutons

Fresh Tagiatelli with Roasted Red Peppers, Olives, Capers &  Pesto

Palate Cleanser

Apple &  Honey Wild Sorbet

Choice of Main Course

Pheasant Breasts  with  Drambuie & Mushroom Cream Sauce  served with  New Potatoes & Roasted Vegetables

Swedish  Salmon served  with Dill Mayonnaise Sauce, Warm Potatoes &  Cucumber Salad

Choice of Dessert

Dark Chocolate Mousse Cake with Gold Dust 

Seville Orange & Almond Tart

Strawberries with Limoncello and Basil

To Finish 

 Coffee served with Petit Fours

No more supper clubs after the 3rd dec until end Jan

Final menu for 3rd December soon. I am busy working on a canape /finger buffet menu for a fun christmas party that I am really excited about. Fabulous fun and grief researching, trying to get it right  etc. Last supper club until the end of January so book now.. I am serious about family and christmas so am taking time out over the festive period and visiting relatives in the new year. Have decided to make christmas hampers with lots of cake, relishes and a few surprises for presents - a so called recession choice- it'll end up costing me more grief and money probably. Ain't that always the way. Pretty sure my 18 year old son won't want a hamper, a recipe for mum's pasta tomato sauce being quite high on his agenda "mum, since leaving home I have discovered I hate packet sauce" . Result!  Alan, my husband /joiner/designer extraordiniare (he designed the house we live in , well after 3 years in a caravan in the garden, we have the t-shirt, ) will make the hamper boxes but he can't make any old box so no doubt that will become a drama. Christmas, such fun! Anyway, my original point was book now.