Christmas Cheer!

Christmas is upon us once again. It’s always a wonderful time of year; presents and food, what’s not to love about that?

I am always mindful that Jesus is the reason for the season and don’t get caught up in the extreme commercialization that has taken over Christmas, so I try not to get sidetracked too much. I did send a box of pressies home to my sister and nieces which I loved doing. Giving gifts always makes me so happy. Receiving them isn’t bad either.

I managed to weasel my gift from the Colonel already. I couldn’t wait until the 25th. As December’s birthstone is Turquoise, I have always been fond of that stone. It’s hard to find it in designs I like because mostly it’s set in silver, Native-American style. No offense to anyone, but I flipping hate that type of jewelry. Southwestern style and all that—it’s ugliness makes me gag. I like my turquoise in gold thank you very much. I had a pair of 18kt gold roman coin style earrings with robin’s egg blue turquoise years ago, a gift from a wealthy aunt in Italy. I lost them. They were perfect and I am still upset 20 years later about that.

My new ring is a Carol Brodie and as a Brodie piece it is perfect of course. The stone is set on a hand-carved Philippine wood, genius! I am now nuts about wood rings—the comfort and feel is amazing. As usual, Brodie has excelled herself. I love my Christmas present.
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I made some Christmassy florentines yesterday. I have made them before using cornflakes, but this time I followed a Nigella Lawson recipe which used chopped almonds instead. They are exquisite. I have knocked off most of them myself, in fact I had 2 for breakfast today. How naughty.

Nigella Lawson always comes up with recipes that even an idiot like me can make work. I added a whole lot more glace cherries than the recipe called for, simply because I love them. The result is biscuits that look like a technicolour yawn. They taste scrummy though.

I have to work Christmas Eve and Boxing day at an (expletives deleted) retail store. Can you believe the misery? Oh this working in retail caper was meant to be a nice break from teaching. A lovely low-stress job for a bit of fun; a way to get out of the house and meet people, but as far as management are concerned, the song "Ship of Fools" keeps coming to mind.

Nigella’s Florentines.

4 ounces whole, blanched almonds
7 tablespoons mixed candied peel, in
Whole chunks, not ready chopped
1 ½ ounces glace cherries
2 tablespoons unsalted butter
1/3 cup sugar
1 tablespoon all-purpose flour
½ cup plus 2 tablespoons heavy cream
4 ounces bittersweet chocolate (dark)
4 ounces white chocolate
2 baking sheets, greased.

Preheat the oven to 375F.

Chop the almonds so that you have some fine pieces and some chunks of nut. Chop the candied peep and cherries into fairly small, even pieces. In a heavy-bottomed saucepan, melt the butter and sugar without letting it scorch. Add the flour rather as if you were making a roux for a white sauce; it should form a ball of paste. Take off the heat and whisk in the cream. The mixture should be smooth, so put it back on the heat briefly to beat out any lumps. Stir in the fruit and almonds.

Drop heaping teaspoonfuls of this Florentine mixture onto the greased nonstick baking sheets. It will look quite liquid and will spread, so leave generous space between the blobs. Place the sheets in the oven and cook for 10-12 minutes. They’re ready when they’ve spread into larger circles and the edges are golden brown. Take them out of the oven and leave for 2-3 minutes to firm up; at this point you can ease them back into shape if you need to, as they will be very malleable. When you feel they can be lifted, slip a metal spatula or palette knife underneath them and transfer to q wire rack to cool, ensuring you leave them flat.

Melt the dark and white chocolate in separate bowls in the microwave, and paint the flat side of each Florentine; I used a pastry brush for this. Be prepared to paint over and over to get a good thick coating.

Using a fork make wavy lines on the chocolate on each Florentine and leave to dry.

Makes 30.

Recipe taken from Nigella Lawson’s How to be a Domestic Goddess.