Easy Winter Wreath

Easy Winter Wreath

It’s a little late to post my holiday wreath since it’s only 6 days until Christmas but the technique can be used on a winter wreath and color combinations changed to suit any holiday. I went really simple for this wreath and kept it winter themed so I can keep it hung up for a few months.


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Streusel Mince Pies

Streusel Mince Pies

All of this week’s posts have built up to these mince pies. So what exactly is a mince pie? A mince pie is a traditional dessert eaten in the UK at Christmas time. It dates way way back to the 13th century and the European crusaders but the early versions contained meat and suet. Suet is still used in some recipes today. It’s a type of beef fat and helps give the mincemeat a long shelf life. It sounds a little gross but the pies don’t taste of meat.


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Apple & Hazelnut Mincemeat

Every year for the last six years Alex asked me if I would make him mince pies. Every year I was mean and said no. They are plentiful back in the UK and were on sale all the time. The thought of that brown fruit mixture totally turned me off. I could not wrap my head around eating the stuff. It is just not part of the American Christmas tradition.


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Candied Lemon Peel

Candied Lemon Peel

 

This post is the first of three that details how to make the classic British mince pie. The candied peel is only one small component but I decided to make it from scratch. I used all of the candied peel in my mince pies but candied peel and fruit can be enjoyed on it’s own or a impressive gift. Before this weekend I don’t think I’ve ever tried candied peel but it was surprisingly pleasant. Sweet, tart and with a little bit of a chew to it.


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Norman

I’ve read one or two chef memoirs but this is definitely the most crazy “out there” life of a chef that I’ve ever read! Norman Van Aken takes you on a ride of his life starting when he gets out of school and spans the first twenty something years of his life in the restaurant business.


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