Sugar, Spice, and a whole lot of butter

It’s nearly Christmas when:

1. I’m obsessing about every little gift I plan on giving.

2. I’m annoyingly humming Christmas Carols during 75% of my waking hours.

3. JT may have brought sexy back, but I'm bringing Rudolph back with a bloody cold that's 2 Legit 2 Quit.

4. I’ve a penchant for all things sparkly, and am magnetically drawn to clothes in red, green and gold. If it’s combined all in one gorgeous frock, cheers to that.

AND

5. I start breaking out sticks of butter with wanton abandon, far too many cups of sugar, and excessive amounts of chocolate that would even make Mr. Hershey blush. Then, I bake.

Dark Chocolate-Chunk Shortbread: http://www.boston.com/lifestyle/food/articles/2007/12/12/chocolate_chunk_shortbread/
I followed the recipe I found in this week’s Boston Globe. I had some lovely Lindt 85% cocoa chocolate so used that in lieu of their recommendation. My taste buds are only at about 75% due to the cold, but danggit - it smells unbelievable in my kitchen at the moment. It's all about the butter.

Cranberry Coffee Cake - based on: http://www.epicurious.com/recipes/food/views/107775

2 cups fresh cranberries

1 3/4 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt1 stick

(1/2 cup - 113 g) unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 cup whole milk

I also added 1/2 cup pecan pieces and 1 tsp cinnamon.

- Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.

- Sift together flour, baking powder, cinnamon and salt.

- Beat together butter and remaining sugar until light and fluffy, about 5-8 minutes.

- Add eggs, then vanilla.

- Add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Add pecans.

- Spread one third of batter in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter. Top with another third of batter and remaining cranberries.

- Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours.

- Cool cake in pan on a rack 30 minutes.

- Serve warm or at room temperature.

Wild about Wild Honey

Last night I died and went to…the USA. Don’t get me wrong, I love the UK for a number of different reasons, some of which include how wonderful the people can be. However, living in London, one thing I miss the most is the good, old-fashioned customer service I get at home.

Of course I’ve had State-side restaurant service debacles that have left me frustrated, angry, and hungry. The norm however, is of the “customer is always right” variety. Last night, after a happy ho-ho-ho-lidays Christmas concert at Grosvener Chapel where our friend AW was singing, and a glass of wine at a nearby Mayfair pub called the Audley, KC and I meandered to a new restaurant I’d recently read about called Wild Honey. We arrived a few minutes before our scheduled booking, and as the table wasn’t ready, we popped up to a couple seats at the bar.

Immediately the bartender was over to us, smiling at us like old friends who’d just called in for a quick visit. How could he help he wanted to know? After a bit of idle chitchat, and letting him know we were waiting to eat in the dining area, he was off – he’d just spotted some other friends who’d come in to visit. Over strolled a waiter who wanted to chat with us about the food while we waited. Not only did he answer our questions about the menu but gave us some in-depth details on how some dishes were prepared. I didn’t have the heart to stop him when he was explaining what Mushroom Duxelle was. He was so jolly in his teaching mode, so what if I already knew what they were, KC most likely didn't. The best bit about talking through the menu? He insisted we do it with a cocktail – on the house. Now as anyone who’s lived in London before knows, this NEVER happens – Ever, Ever, Ever! We were a bit shell-shocked by the offer but I recovered quickly enough to say, “yes, that would be lovely thank you.”

The cocktail? A mixture of Prosecco and Braeburn apple juice. So amazing, I’ve decided to smuggle some quality Braeburn juice from Borough Market in my suitcase next week when I head home.

The food was excellent, simple and straightforward, and the décor followed suit with high ceilings and lots of wood panelling and leather banquets. It felt somewhat reminiscent of what an Ivy boys club might look like – subtle, sleek and sophisticated.

Both KC and I had a salad of warm roasted winter vegetables. There were onions, squash, celeriac, pumpkin, and red and yellow beets all sprinkled with a light milk based sauce prepared with garlic and herbs. The starter was satisfying, delicious, and in its own way healthy (the sauce was lightly drizzled and very light).

As a main I had the Icelandic Cod with braised radicchio and roast onion squash. The cod was prepared roulade style and was served looking like a mini tower of pisa. The braised radiccho and roast onion squash were somewhat reminiscent of my starter, which actually suited me just fine.

Throughout the meal the service remained outstanding. There was only one questionable moment. KC and I had decided to skip dessert and sat chatting and finishing our wine. A waiter came over to us, looked us both squarely in the eyes, smiled and said – “what can I do for you ladies, is there anything you need?” After a brief awkward silence KC coyly smiling back and said “no, we’re fine thank you, just finishing our wine. ” As he strolled off I looked at KC a bit confused and told her she shouldn’t have said no so quickly, I’d been about to ask him to juggle and half expected he would have done so.

With most of their wines sold by the 250 ml carafes, prices that are very reasonable, a menu that changes daily with the seasonal produce available, a cosy interior, and service that tops all charts for the UK, it’s no wonder I’m wild about Wild Honey.

Apple Pie

There were some residual effects this week of not having hosted/attended a proper Thanksgiving meal and they manifested themselves in the form of an apple pie.

The reality was that I was looking for any excuse to make one, but with FM away and my weekend plans including nights and days out instead of in, I wasn’t exactly sure who I’d be making this pie for. All well in good to make it just for me, but we’re now in December - a month of way too much holiday cheer wrapped around martinis, night’s out, bottles of wine, Christmas cookies, and Pret a Manger’s Christmas Lunch seasonal sandwiches. I certainly didn't need a personal apple pie sitting in my flat. Luckily, I was able to get the apple pie out of my system (and flat) by heading over to RL’s parents for dinner Friday night.

To tell the truth, I'd not actually made an apple pie before. Shocking I know, but similar to the strawberry rhubarb pie I made a few months back, the apple pie was always something that I might help make, but never owned. I was always delegated the somewhat more random desserts like chocolate caramelised pecan pie or the double key lime coconut pie. Like many of my desserts I made a bit of it up as I went along, and I’ve noted them as optional in the recipe below:

Pie crust: See August’s Strawberry Rhubarb Pie recipe

Filling:
10 Granny smith apples, peeled and cut into small pieces
¾ Cup brown sugar
¾ Cup granulated sugar
1 Tbsp cinnamon
¼ Cup lemon juice
½ Jar fruit preserves (I used orange, but apricot would work well)
½ Cup chopped dried apricots (optional)
¼ Cup dried cranberries (optional)

1. Mix all ingredients together and let sit for 10 minutes. Taste, and add more sugar/cinnamon until it’s not too sweet or not too tart (unless of course, you prefer it more one way than the other). I err on the tart side so always start out using a bit less sugar.
2. Role out half of dough and place fruit inside
3. Cover with remaining dough and sprinkle with cinnamon and sugar
4. Bake for 1 hour at 175 C or 350 F.
5. Let cool for at least 30 minutes

At RL's parent's house they served the pie with cream. Personally I opted to go without. The pie wasn't the most beautiful dessert I'd ever created, partly due to schlepping it on the tube and through the pouring rain for 45 minutes, but it was really delicious. The apple filling on it's own was amazing, and in an attempt to make this a bit healthier you could skip out on the crust and just cook the apples in a baking dish with a bit of granola on top for texture.