I survived Christmas #1 [Barbecue at my house]
I survived Christmas #2 [Christmas with the in-laws]
All I have to do now is survive Christmas #3. Which begins at about 1:30AM on Boxing Day morning, when I will be rudely awakened to get my act together before I get picked up. To go on a boat. Which sails at 3AM.
The start of Christmas #3 is not looking good. The start of Christmas #3 is not far away.
Ergo, the end of this message.
[Oh! And Merry Christmas to those who celebrate it; Happy Presents Day for those a little more cynical; and Happy Gluttony day for those with a soul! (:]
I’m having the family around for a Xmas Eve Barbecue. The menu is looking like this:
- Boursin style cheese (Made myself!)
- Kirima (A camembert style cheese)
- Kikorangi (Gorgonzola, by another name)
- Muscat raisins
- Dried mango
- Dried cranberries
- Cherries (Gorgeous, gorgeous red cherries. They commanded to be bought)
Then, for the main event..
Manuka smoked salmon (Cured with citrus)
Grilled mixed vegetables (Red onion, capsicum, broccoli)
Mushrooms with garlic oil
Rocket/Walnuts/Pear salad, with White truffle oil dressing
And for dessert..
Pavolva (It’s an Australasian thing. Like a cake sized meringue, with a marshmallowy center)
Orange blossom cream anglaise
Brandy snap-style biscuits (Maybe.. depends if I run out of time..)
Photos will surely be taken as it all comes together, and will be posted tomorrow some time, most likely!
I.. uh.. abandoned hair! It turns out that I’ve got a good shaped head; and I’m totally looking forward to some nice, low maintenance, cheap to keep, hair (or lack thereof) for a while.
I just finished making curd cheese for the first time ever. It appears to have turned out kinda similar to ricotta in texture. I am both astonished and pleased. Astonished; since I didn’t expect it to turn out at all, and pleased since it’s extremely easy! I would have included photos; but alas, my digital camera is out of batteries. Next time, perhaps.
I made just a little bit of cheese using these quantities (it was just a proof of concept – didn’t want to waste lots of ingredients if it didn’t turn out okay)
About 250ml of whole milk
A couple of tablespoons of cream
Which are then heated until they begin to boil.
To the dairy, add the juice of 1/2 a lemon; and gently stir until the dairy curdles.
Once curdled; transfer to a sieve lined with several layers of cheesecloth, sitting over a bowl. Then, wait for most of the whey to drain off, leaving the cheese behind.
I’m going to have to head to Melbourne sooner or later, I think. I’ve got my eye on a couple of places which offer courses – Chocolate & Pralines (and other patisserie type things); and Cheese.
Not least of all; it’s the perfect excuse for going on “holiday” for a few weeks, depending on the scheduling of courses.
Nectarine Jelly; before setting.