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The Christmas Chronicles: Notes, stories & 100 essential recipes for midwinter

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The remaining fruit – bundles of joy, soft as a pillow, juicy as a xiaolongbao dumpling – should not be wasted. Leave to settle for 5 minutes before sliding off the baking sheet onto a serving board or dish, and slicing. Note: Reading by candle light can be particularly enjoyable. Cire Trudon may be one of Nige's candle of choice, but it's somewhat pricey. We don't discriminate against other less expensive brands - even if they are NVN (Not Very Nigel) Possibly the best idea of all came about quite by accident. After a long day of photography for this book, I sat down with a glass of the apricot and fig liqueurs, accompanied by the plumped-up fruits. On the table was some gorgonzola, though it could just as well have been stilton, stichelton or any of the other blues. The marrying of the blue cheese and the velvety, wine-filled fruits was simply gorgeous. 5 November: Fire and baked pears

The Christmas Chronicles: Notes, Stories and 100 Essential The Christmas Chronicles: Notes, Stories and 100 Essential

Spoon the apricots and star anise into a sterilised preserving jar, then pour in the liquor (breathing in at this point is highly recommended) and top up with the sweet white wine. Seal and place in a cool, dark place for a good fortnight (better still, a month) before pouring the amber-coloured liquor into glasses. needle, into the centre. It should come out with just a few crumbs attached to it, no trace of raw cake mixture. Take the cake out of the oven and leave to cool before removing it from the tin.dried and vine fruits, the brandy and citrus zest and juice. Now mix the baking powder and flour together and fold them lightly into the mix. Partridge does it for me. Expensive without being prohibitive, neat, lean and sweet-fleshed, they have a sense of jollity to them that I suspect comes from the carol. (There are no songs about a guinea fowl.)

Cook‘s Chronicles: A Podcast Nigel Slater - Apple Podcasts A Cook‘s Chronicles: A Podcast Nigel Slater - Apple Podcasts

Put the apricots into a stainless-steel saucepan. Using a vegetable peeler, slice thin strips of zest from the orange and drop them into the pan. Add the star anise, brandy and sugar and bring to the boil. Stir until the sugar has dissolved. The arrival of the first snap of cold is invigorating, like jumping into an ice pool after the long sauna of summer. Winter feels like a renewal, at least it does to me. I long for that ice-bright light, skies of pale blue and soft grey light that is at once calm and gentle, fresh and crisp. Away from the stifling airlessness of summer, I once again have more energy. Winter has arrived." Not completely what I was expecting. I thought it would be a beautiful, cozy read that goes through the meaning of each celebration within the winter holiday season. Instead the writing is more about personal reflections that vary between first and second person & with a hardness/cynicism that always kept me on edge. The writing just isn’t that great from a content, tone, or structure standpoint—I don’t need a reminder about getting hypothermia if I don’t move around in the cold.Put the granulated sugar into a medium-sized stainless-steel saucepan and add the maple syrup, white wine and aniseed. Cut half the figs in two, then put them into the pan. Bring to the boil, then lower the heat and let the figs simmer for 20 minutes until soft and plump, and bloated with wine. His description of Nuremberg Lebkuchen and the Nurnberger Christkindlesmarkt especially delighted me and led me to seek out a local Christkindl market this December where I was thrilled to find some imported chocolate-covered gingerbread. Outstanding! Then there's his description of panettone, which he titles 'a love story' and describes as 'a fairy cake made by angels.' I definitely agree! In 1998 Slater hosted the Channel 4 series Nigel Slater's Real Food Show. He returned to TV in 2006 hosting the chat/food show A Taste of My Life for BBC One.

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