So we once again reach that
time of year of the highest stress levels and angst. It is a time where
Domestic Management and Planning is imperative and those that practice it are always
the winners. The deep freeze can come into its own in a big way assuming there
is space and it isn’t stacked to the gunnels with foods that have been there
for years – just in case. When was the last time you dug to the bottom and
found foods that really should not be there as they are freezer burnt, dried
like a wrinkled prune and beyond recognition? Why not have a few weeks just
using freezer foods and have an emptying period. You can then save money for
the great Christmas Feed In.
Practically you can plan and
make items for the holiday season as well as buying foods that can be frozen
for use. Immediately I think of Gammon joints and other meats. Sausages, Bacon,
Smoked Salmon all appear with special offers at some point.
I also prefer frozen sprouts
as they are more cost effective against the fresh ones with the labour
intensive process of peeling and wasting almost 50% of trimmings. Honey glazed
Parsnips too can be cost effective for the Christmas Day Feast. I buy foil tins
to line my roasting pans avoiding having to wash up and line all with baking
parchment especially for roast potatoes.
It is also a great time to
engage ‘little ones’ in baking Mince Pies, making Christmas Puddings and Cakes.
Nibbles and Snacks can also be made or purchased for quick production – choose items
that only take a few minutes in the oven from the freezer. For the adventurous,
terrines and pates are also useful to have around. Fill an airtight container with
meringues for a quick dessert. Plan and make edible Christmas decorations.
One very important bit of
planning is to have little jobs for Christmas House guests so they too can join
in and feel part of the family gathering. Don’t refuse an offer of help,
especially important for senior aged visitors who are usually not used to being told
to sit down and put their feet up!
I also stock up on Panettone
for trifles and also Bread & Butter Pudding
Bread and Butter Pudding with Panettone
Adjust quantities according
to numbers being catered for these quantities will serve about four.
Softened Butter Sliced Panettone of
your choice (5 Slices)
2 Eggs ¼ pint of Double cream
½ pt Milk Splash of
Vanilla
2ozs castor Sugar Marmalade (optional)
Spread softened butter onto
Panettone also Marmalade if chosen. Cut into wedges and lay into a shallow oven
proof dish overlapping slightly.
Whisk together the Eggs, Cream,
Milk, Vanilla and Sugar (add a little Whisky or Brandy)
Pour over the Panettone. Bake
in a medium oven until golden and the egg custard is just set.
Serve warm with Pouring Cream
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