Limoncello – traditional lemon liqueur originating from the Amalfi Coast
Cranberry Relish – great gift to give family or friends – stores for the next 4 weeks fantastically
Apple & Walnut Marmalade – delicious with cheeses
Wonderful Italian Chocolate Christmas Cake
If youre not into Traditional Christmas Cake why not try this..
-A rich chocolate cake with the festive flavours of cinnamon, orange and brandy..
Limoncello
Limoncello is a traditional lemon liqueur, originating from the Amalfi Coast in Italy. Thanks to an old Italian Friend of mine, many years ago I managed to persuade her to part with her Uncle’s Limoncello Liqueur recipe its actually a vv simple recipe and uses few ingredients.
Keep Limoncello in the freezer, its fab as an after dinner drink in a little shot glass. Or pop a nip in sparkling wine with a strawberry!!!
You just need a little time and patience ... the end result is worth it...
So here’s what you need...
8 unwaxed lemons
500ml of vodka
2 cups of caster sugar
2 cups of water
Soak the lemons in cold water for 1 hour, remove and dry well.
Get yourself a very sharp knife and very finely peel the lemons, ensuring no pith is attached.
Pop the peel into a large jar and cover with 350ml of vodka. Cover and allow to stand in a cool dark place for 3 days.
3 days later
Pop the sugar into a pot with 2 cups of water, combine well and bring to the boil.
Reduce the heat, and simmer for 20 mins. Allow to cool completely.
Add the syrup to the vodka/peel mixture and combine really well.
Allow to stand again in a cool dark place for 2 days.
2 days later
Add the remaining vodka, 150ml to the jar. Allow to stand again in a cool dark place for 2 days.
2 days later
Filter the mixture through muslin and use a funnel to pop the liquid into a bottle.
I buy some of those flip top bottles and it looks great in them...
Leave to Stand in a cool dry place for 1 week before popping into the freezer.
Cranberry port and orange relish
450g Cranberries
Juice and zest of 3 oranges
1 piece of fresh ginger peeled and halved (bout the size of your thumb)
75g caster sugar
3tbs port
- Heat the cranberries, orange juice, port, ginger and sugar in a saucepan stir until sugar has dissolved.
- Bring to the boil and stir again, cover and simmer for 5 mins.
- When cool remove the ginger.
- Pop into a clean sterilised jar and store in the fridge for up to 3 weeks..
Make addition batches and tie jars with festive ribbons to make great gifts..
Apple & Walnut Marmalade…
Delicious with cheeses..
450g red eating apples
60g unsalted butter
juice and zest of unwaxed lemon
75g soft brown sugar
125g walnuts chopped roughly
2 tbs of brandy
- Cut apples into quarters.. don’t peel… take out core and cut quarters up into little pieces…
- Melt butter and add lemon, sugar and apples, Simmer for about 15 mins stirring occasionally, until apples are cooked but not falling apart.
- Turn up the heat to cook off the excess liquid.
- When the mixture is cool, add the walnuts.
- Transfer to a sterilized jar and store in the fridge for about 1 week.
Wonderful Italian Chocolate Christmas Cake
A rich chocolate cake with the festive flavours of cinnamon, orange & brandy
225g dark chocolate
25g unsalted butter melted and cooled
2 tablespoon v fine breadcrumbs
125g whole blanched hazelnuts
125g walnut pieces
5 drops of vanilla extract
65ml brandy
1 teasp cinnamon
200g golden caster sugar
5 large eggs separated
1 large orange, scrubbed under warm water and the peel without pith
remove with a potato peeler and very finely chop
8 in loose bottomed tin
Pre-heat the oven to gas mark 4 350 or 180
- Begin by buttering the cake tin generously, then sprinkle the inside with breadcrumbs, shaking off any excess.
- Pop the hazelnut and walnut pieces in a food processor, then break the chocolate into small pieces and add to the nuts. Pulse the machine on and off until the mixture is of a grainy consistency, but not finely ground.
- Transfer the mixture to a large bowl and stir in the vanilla extract, brandy cinnamon and melted butter and sugar mixing thoroughly.
- Now gradually add the egg yolks, mixing in very well and finally add the orange peel.
- Next whisk the egg whites to the stiff peak stage but not so thick that they become dry. Gently fold them into the chocolate mixture with a large metal spoon a few tablespoons at a time.
- When all the eggs have been folded in spoon the mixture into the tin and bake in the oven of the centre shelf for about 1 hour to 1 hour 10 mins.
- Cover the cake loosely with baking parchment for the last 10 mins to prevent it becoming too brown.
- Remove – leave in the tin for a few mins then pop out to cool on a wire rack.
- You can put some chocolate icing on this cake however I think it looks just fab to decorate with a sprig of holly or some little red berries & a dusting of icing sugar.
- This cake freezes perfectly and keeps in the fridge wrapped in parchment & foil for about 2 weeks.. if you can resist it…..