Canadian House and Home
USE RUSTIC AND HANDMADE DECORATIONS
When Sarah is decorating her Christmas tree at the farmhouse, she likes to include decorations that she and her mother. Now that her daughters are getting older, decorations they make will likely be added to the mix.
FAVOURITE TRADITIONS Sarah loves making gingerbread houses with her daughters at Christmas time. She often buys kits from Habitat for Humanity which have the houses already assembled so they can get right down to the fun of decorating.
The whole family makes an expedition of finding the perfect Christmas tree on their property. Naturally, it needs to be a big tree and when the right tree is found it is cut down by Sarah's husband. Warm mulled cider is enjoyed by everyone afterwards (recipe at the end of the post).
Entertaining is kept simple. The table is a charming mix-and-match combination that might include (as it did one year) silverware from her mother-in-law, antique Limoges plates from her own other, dinner plates from her grandmother, and placemats made from an Irish linen runner. Family and friends are treated to her Molten Chocolate Cake (the recipe is below).
SARAH'S HOLIDAY MULLED CIDER Ingredients: Whole allspice berries Whole cloves Ground nutmeg Cinnamon sticks Cheesecloth Kitchen twine Tins or jars for packaging Wrapping paper for labels Shipping tags for gift card/ instructions
Method: 1. Cut the cheesecloth into 7 by 7 inch squares (you may want to use a double layer) 2. Mix equal parts of allspice and cloves together in a bowl 3. Spoon a tablespoon of allspice/cloves + 1/2 a teaspoon of nutmeg into the centre of the square of cheesecloth 4. Tie closed with a length of kitchen twine 5. Trim the excess cheesecloth away from the top 6. Package into tins or jars – ideally 4 to 6 sachets per gift, top with 2 cinnamon sticks per sachet Serving instructions: Heat 4 cups of unsweetened apple cider with 1 sachet of mulling spices and 2 cinnamon sticks over medium heat until cider is warm and spicy. Serve with a cinnamon stick as garnish (be sure to pour into heat safe glasses or mugs).
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SARAH'S DECADENT, DIVINE, AND DELICIOUS MOLTEN CHOCOLATE CAKES
1/3 c unsalted butter
6 ounces bittersweet chocolate
3 egg whites
6 egg yolks
1/2 c brown sugar
1/3 c all purpose flour
1/2 tsp vanilla
1. Melt butter and chocolate in a pan over low heat (you may wish to use a double boiler if you have one)
2. Beat egg whites in an electric mixer until they form stiff peaks – set aside in separate bowl
3. Blend egg yolks and sugar using electric mixer on med speed for 2 minutes until light and fluffy
4. Add vanilla and chocolate mixture to the egg yolks and beat on med-high for 2- 3 minutes until it resembles whipped pudding
5. Fold the flour into the chocolate mixture by hand, but do not overmix
6. Fold egg whites into the batter lightly until blended
7. Grease a muffin tin
8. Preheat oven to 425 degrees
9. Spoon the batter into the muffin tin (this recipe makes 6 individual cakes)
10. Bake for 5 – 6 minutes (the key is have a liquid chocolate interior)
11. Use a knife to carefully loosen the cakes from the tin
Raspberry Puree: 1 container frozen fresh raspberries 1/2 c brown sugar 1/2 tsp lemon or orange zest (optional) 1 tsp orange juice
1. Cook on medium to high heat for 10 to 15 minutes stirring constantly (or until raspberries have dissolved and mixture has started to thicken – it should not be as thick as jam when complete. If it won’t thicken, add a bit more sugar and turn up the heat a bit). You may put the mixture through a sieve to strain the seeds, but I like it with the seeds 2. Serve individual cakes on a puddle of raspberry puree while still warm 3. Garnish with fresh whipped cream (or ice cream) and chocolate shavings
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