It’s hard to believe that December has come around again. Where does time go to? That’s our mantra in the kitchen as the seasons whizz by.
I love this crisp, cold weather, the excuse to light the fire in the afternoon and candles in the evening. I have started to write my Christmas lists and make some little gifts for Christmas, while eyeing up the box of decorations in the corner, hoping they might leap out of the box and spontaneously arrange themselves, or maybe someone will offer to take the Christmas decorating baton from me. One of my sons perhaps … with the promise of a jar of cranberry relish as a reward – I think not!
But do try this cranberry and roast shallot relish recipe. It received the greatest compliment of all time: I made it at an Irish Countrywomen’s Association cookery demonstration about 10 years ago, and lo and behold it appeared for sale at a Country Market the following week. You won’t get a more discerning audience than the ICA. This doesn’t need time to mature as most relishes and chutneys do, and it is a wonderful gift as it is so versatile.
These savoury biscuits are victims of their own success. They disappear as soon as they are made. Who can resist cheesy, buttery bites. They are cheese biscuits to be served with drinks, as opposed to with cheese. The flavour and texture is simply irresistible. Wonderful to package up and give as a gift. But be sure to make some for yourself as well.
I often pick up the vibe that cooks are put off making mincemeat because of the amount of ingredients needed, or maybe it’s the general air of secrecy surrounding the making of it. This recipe is stunning in its simplicity and flavour.
The Christmas tree cookies are great biscuits, easy to make, look great and will keep for at least a week in an airtight container. Perfect as Christmas gifts.
