Written by locals!
Welcome to Bite, Your Independent Local Guide to Eating and Drinking in Edinburgh
What's in Season with a HO-HO-HO! - Boozy Festive Jelly
New Review

As another year draws to a close, I thought this month I'd have a bit of fun. There is some speculation as to what the actual date is for my featured Capricorn; some say 15th March or 6th December but I'm going for 23rd December. He isn't a chef or food producer, but he's a world authority on mince pies. I am, of course, talking about Santa Claus/Father Christmas/ St Nicholas (take your pick). 

It's interesting to see what is left out for our rotund gift bearer from around the world. Like a lot of people, mince pies and sherry is the Harris household tradition. In Ireland, it's a Guinness with the stuffed pastry; Chileans leave Pan de Pascua - a fruity, ginger honey cake. In Denmark, it'll be a bowl of rice pud. Milk and cookies are de rigueur across the pond and Australia - yup, you've guessed it - an ice-cold beer!

In Nigeria, he can expect fufu with egusi a seafood and meat soup. In Latvia, they start their piparkukas - biscuits flavoured with white pepper, two weeks beforehand, so the flavour develops.

Is it any wonder he's so plump?
So here's to our favourite man in red - chin-chin!

BOOZY FESTIVE JELLY
900ml/1.5 pints cranberry and orange juice
200ml/7floz red wine
200ml/7floz port
50ml/2floz Drambuie
1 mulled wine spice bundle
1 large lemon, juiced
150g/5.5oz demerara sugar
28g/1oz sheet gelatine 

METHOD
Either start early or the day before.
Pour juices and booze into a saucepan with the spices and sugar.
Bring to just under the boil, stir every now and again to dissolve the sugar.
Simmer gently for 5 minutes, turn off heat and leave for half an hour to steep.
Put gelatine sheets into cold water and soak for 2-3 minutes.
Remove spices from liquid and re-heat until warm.
Shake off water from gelatine and add to saucepan, stirring until dissolved.
You can either pour it into individual glasses or a pretty jelly mould.
Cover and leave in fridge to set.
Serves 6-8. Fab with mince pie or rum and raisin ice cream.

More December Recipes here 

What Else is in My Basket
Turkey, goose, pheasant, rabbit, oysters, clams, sea bass, langoustines, razor clams, sprats, Brussels sprouts, salsify, kale, parsnips, winter squash, beetroot, celeriac, satsumas, clementines, pomegranates, chestnuts, dates, figs, cranberries, Stollen, Bûche de Noël, panettone, mincemeat, paneforte, gingerbread, dates, fig, walnuts, Cumberland sauce, rum butter.

Lea writes http://OfftheEatenTrack.wordpress.com and is @BakersBunny on Twitter and Instagram. 

Reader Reviews / Comments

There are currently no reader reviews. Be the first to review by clicking below!

Current Issue
Search...
Visitor Login
Email Address
Password
Competitions
This site and all contents are © 2019 Bite Magazine     Web Design by Arcada Design