Eggnog

INGREDIENTS TO SERVE SIX
½ litre milk
3 whole cloves
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
150g caster sugar
300ml light rum
½ litre single cream
1 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
METHOD
1.
Mix together the milk, cloves, 1/4 teaspoon vanilla extract and cinnamon in a saucepan. Heat at the lowest setting for 5 minutes, then slowly bring to the boil.
2.
In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture bit by bit into the eggs. Pour the mixture into a saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Remove the cloves, then allow to cool for about an hour.
3.
Stir in the rum, cream, 1 teaspoon of vanilla extract and nutmeg. Refrigerate overnight before serving.
Also, I will be adding a recipe for eggnog cream to be poured over our orange ginger-bread.

Spiced Cranberry Sauce

In this recipe I've seperated the main ingredients from the spices, as the spice ingredients can be added to a bought jar of cranberry sauce. Cheating?? Noooooooo, Christmas can be stressful, and although a homemade cranberry sauce is delicious, I wont tell!! The cranberry sauce can be prepared up to a week in advance though, as long as you keep it refrigerated (it will last longer if you are very careful to use sterilised jars and preserving discs).
YOU WILL NEED
main ingredients
340g fresh cranberries
200g sugar
235 ml water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse sea salt
and the spices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger
METHOD
Bring all the main ingredients to boil in heavy saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, this will take about 10 minutes. Transfer sauce to medium bowl and add the spices. Allow to cool then cover and refrigerate till required.

Spiced Lemon Pickles

Preserved lemons can be sliced, chopped or minced to be used in dishes. They are used alot in Moroccan dishes such as tagines and also go well with chicken, seafood, olives and rice.
YOU WILL NEED
9 large lemons
450g sugar
1/8 tsp salt
60 ml water
240 ml cider vinegar
1 cinnamon stick
1/2 tsp whole allspice
1 small piece of fresh ginger (1 inch)
4 or 5 whole cloves
6 sterilised jars
METHOD
1.
Wash the lemons well then dry. Cut them into quarters crossways.
2.
Mix the sugar, salt, water and vinegar together in a saucepan. Tie the spices in muslin or a cheesecloth and add to the liquid mixture and boil for 5 minutes.
3.
Place the lemon quarters into the boiling syrup and boil once more for 1 minute. Discard the spice bag. Pack the lemons into the jars, then cover with the hot liquid and seal immediately.

Order Cloves

Cloves are unopened flower buds that have been dried and as you look at them closely this becomes evident. They should be used sparingly as they have a very strong flavour but a little amount can be added to sweet dishes such as apple pie and fruit cakes, as well as savoury dishes such as a glazed ham, and you could add a pinch of clove powder to gravy to add a warming flavour. Clove powder is an ingredient of quatre-epices, the French ‘four spice’, which is used to give depth to meat dishes.

Whole Cloves, refill pack, 20g. £1.05.

Ground Cloves, refill pack, 20g. £1.20.