Well, here we all are in December. It always excites me when I start to plan what I’d like to cook. Sadly each year I run out of time. You may be the same as me. So, pretty much all of the things that I’ll cook and share with you this Christmas will be of the speedy variety. I can’t promise they will be Paleo or gluten free or anything but tasty . So for now lets start with : The best baked cheese In My Kitchen , December.
This is a stash of ethically sourced meats. A contra I did with Feather and Bone in exchange for some recipe development. They have a list of Christmas products up now. I try where ever I can to support an end to factory farming. Farmer Browns eggs are particularly amazing.
Here is a very special Christmas cake made by Charlie-Louie from Hotly Spiced. I am very excited about it because I always make cakes for other people and never end up with one myself. She has posted a recipe here, for this Angel along with a couple of other cute designs.
There really is nothing as sweet as a gift you can eat or use to make something else, producing a gift that gives and gives. This Rosemary Honey from Lorraine@ www.notquitenigella.com will be just that. It was a lovely surprise, and a really great gift idea.
There is also an awful lot of cake boards in my kitchen. Yes, Celia our host for the monthly In My Kitchen@ www.figjamandlimecordial.com found an absolute bargain and bought everyone she knows a few to share in the bounty. If you feel you may be able to use some please contact me, so I can also share. Along with these she made me some chocolates. I only have this beautiful mask left pretty much. They were so very delicious I haven’t been able to stop eating them.
The last thing in My Kitchen today is the Best Baked Cheese. This makes a great snack or pre-dinner nibble. It’s easy and you can make it with any cheese. The better quality the cheese the better the result. The same goes for the filling inside. I used mustard fruits and walnuts. You could use quince paste and hazelnuts or even left over cranberry sauce if you want to carry this idea into the holidays after Christmas.
- 1x 100- 200gm white mould cheese ( Brie or Camembert)- 3.5-7oz
- 1 sheet of frozen or home made puff pastry
- 25 gm of walnuts or hazelnuts -1oz
- 50-100gm of Quince paste, guava paste, or mustard fruit (I used pear mustard fruits),2-4oz Cranberry sauce or fruit and nut roulada for cheese. Any of these things will be good
- 1 egg yolk and ¼ teaspoon salt beaten together
- Prepare a baking tray with baking paper
- Cut the slices of quince paste ( or whatever using) and set aside
- Roughly chop the nuts
- Lay a piece of puff pastry out to thaw.
- Beat the egg yolk and the salt together
- Unwrap the cheese and put it onto the puff pastry. Visually measure it. The puff pastry cooks better if not too thick or overlapped. Top the cheese with the quince or mustard fruit and nuts. Fold the puff pastry over the cheese cutting off the pieces that overlap. Paint with the salty egg yolk. (This mixture flavours and colours the pastry) .
- Bake the cheese for 15-20 minutes or until the pastry is golden.
- Take out of the oven and sit for a couple of minutes before serving as a part of a vegetable and charcuterie platter.
- The cheese can also be wrapped with herbs such as thyme or rosemary and truffle honey before baking.
Presents are the least important part of my Christmas. Being in the lives of my friends new and old, is much more important, but I appreciate all the thought that goes into things that I am given. Now, I just need more time to cook!
**** Just a quick note: Don’t forget about the E-Bake this Sunday If you want to join CLICK HERE