I had never plunged into a Christmas pudding until I moved across the Atlantic. Since then, I have quickly come to learn that Christmas is simply not Christmas without a pudding at Christmas dinner. While the mere idea of steaming or boiling a cake seemed a very unusual notion, it is now a challenge that I have decided to bravely take on in my own kitchen.

In November we got a head start by preparing our first plum pudding on “stir-up Sunday” which apparently always falls on the Sunday before the first day of Advent (this year it was the 25^th November). I put all of the ingredients together and allowed Geoffrey to flip a coin into the mix, give it a good stir and make a wish. We left the pudding to mature in a cool place overnight, and the next day, steamed the pudding. I was informed that puddings improve with age and alcohol, so we have it stowed away in a dark place, and each week we have been feeding it a drop cup or two of brandy. All going well on the big day, we will flambé the pudding and sit gazing in awe before fanning the flames and digging in.

I will churn some homemade butter for a spiced brandy or rum butter. But, I also know that there are fans of rum raisin ice cream in the family, so I have been testing ice cream recipes {I know, tough job}. I’ve chosen a custard-style, which reminds me of the classic Haagen-Dazs version and seems like a divine pairing for our Christmas pudding. See recipe below..it’s perfect!

*Bits of Bacchanalia*

Our family recipe for Plum Pudding was featured in this month’s Foodie Crush Holiday Magazine, along with loads of AMAZING holiday tips and stories by other bloggers, writers and photographers. Many thanks to Melissa Coleman, who so kindly asked me to be a part of it, and who also has such a fabulous food blog, talent!

On a recent shopping trip to Dublin, I listened to my new favourite foodish podcast: KCRW Good Food with Evan Kleinman, the latest episode is superb,  featuring their picks for 2012′s best cookbooks; including excellent interviews with Yotam Ottelenghi + Sami Tamimi for their book, Jerusalem, and Magnus Nilsson, of Fäviken, and his Fäviken cookbook among others.

Venture down to Ardkeen Quality Food Store in Waterford and support local Irish artisan producers. Ardkeen supplies great food direct from a fantastic community of some of my favorite Irish producers, growers and farmers.

These ladies have captured the Christmas magic so beautifully here and here 

You must have a look at Cliodhna Prendergast’s Breaking Eggs, beautifully produced food films, shot at her home in the West of Ireland with her children. Cliodhna says that “Home and family cooking is a life skill. We believe in practical, simple food for kids with lots of variety and the odd indulgence!” I must agree! Best of luck on your next shoot Cliodhna!

John and Sally McKenna have released their acclaimed McKenna’s Guides Megabites Awards, a running list of ‘Who’s Who in Irish Food’ compiled in the best taste, of course. 

Happiest Holiday Wishes To All!

Slan Abhaile,

Imen

Photo by Imen McDonnell 2012

Rum Raisin Ice Cream

MAKES ABOUT 2.5 Pints

180g raisins

250ml dark rum

160g sugar

6 egg yolks

480ml milk

480ml cream

1 tbsp. vanilla extract

 Place raisins and rum in a bowl, cover with plastic wrap and let sit until raisins soften and absorb rum, 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set aside.

 Place sugar and yolks in a saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, and refrigerate until completely chilled.

Pour custard into an ice cream maker, and process according to manufacturer’s instructions until thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.

Tags: American, Ardkeen, Artisan producers, Bits of Bacchanalia, brandy butter, Breaking Eggs, christmas, christmas pudding, country life, farm, farmer, farmette, Farming, Faviken, food, foodie, foodies, Haagen Daz, holidays, I Married An Irish Farmer, Imen McDonnell, ireland, Irish, Irish country living, irish farmer, Irish food photography, Jerusalem, KCRW Good Food, Magnus Nilsson, married a farmer, Married an Irish Farmer, married an irishman, McKenna's GuidesFoodie Crush, Plum pudding, rum butter, rum raisin ice cream, The Faux Martha, Tretorn, Yotam Ottolenghi

For the second year in a row we journeyed down to the wood and selected a tree to cut down for Christmas. Last year, it took some persuading as I had a certain urban Amerian-ised vision of what choosing your tree should look like, and it was admittedly a bit less rustic than the cut-your-own version. I have such fond memories of Christmas markets with old-fashioned C7 lights strewn along city blocks lined with beautiful Blue Spruces, long-needled Scots Pines, and families of fantastic Firs; all propped up and waiting patiently to be chosen and taken home to be delicately dressed in decoration.

I have learned my lesson. It is beyond special to cut down your own tree, from your family forest, that was planted (with caring foresight) by your father-in-law years ago. I believe the trees in the wood are Firs. But, it wouldn’t matter if it they were Birch or Yew, it’s all about the wonderful little snapshot of time spent together as a family during the holidays. Our last two trees have to be the best trees I’ve ever had at Christmas.  We will be planting a few more rows in the Springtime to keep the tradition alive.

I decided to make eggnog instead of mulled wine to sip on while trimming the tree this year. Eggnog is a classic holiday tipple that is enjoyed by people in the USA around during the holidays. It is essentially a sweetened dairy-based beverage traditionally made with milk or cream, sugar, and whipped eggs (which gives it a frothy texture). It can be made with or without liquor so it is perfect for both little ones and adults alike. I recall seeing it in a supermarket here in Ireland when I first arrived, but it hasn’t been back on the shelves since.

Luckily {like everything} eggnog is better homemade. And, using fresh milk + cream from the farm to prepare it can’t be beat. For the grown up version, I went with an Irish variation and added a jigger of the super smoky and spectacular Connemara peated single malt whiskey instead of using American bourbon and rum. I also used a drop of Bittercube Bolivar Bitters, (optional) which are very herbal with beautiful cassia and dried fruit notes. The result is the smokiest, most velvety smooth, fruitcake-y festive eggnog.

I decided it would be prudent to include a special recipe for the splendid Snowball cocktail here as well. I was introduced to the Snowball when my lovely friend from Britain brought Advocaat to a dinner party a few years ago and insisted it was eggnog. While it is not the eggnog we are accustomed to in America, it does contain eggs and is very popular holiday spirit in the UK.   The Snowball is a bit like a dreamsicle in flavour; delicious and fun to serve at a holiday cocktail party. Both Advocaat & Connemara Irish Whiskey are available at fine liquor stores in the USA.

Cheers!

Smoky Irish Eggnog

Serves 4-6.

INGREDIENTS

4 egg yolks

1/2 cup sugar (you can use less if preferred, it will still taste lovely)

2 cups milk

2 whole cloves

Pinch of cinnamon

1 cup cream

1 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2 drops of Bittercube Bolivar Bitters {or similar woodsy, fruity, herbal bitters} (optional)

2-3 Tbsp of Connemara Irish Whiskey {or similar Peat smoked Whiskey or Scotch} (omit for kid-friendly eggnog)

METHOD

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan. {Or, if you are nervous about scrambling, wait 5-10 minutes for milk to cool down a bit and then whisk in the eggs}

Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream, vanilla and bitters, if using.  Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

Mix in nutmeg and whiskey. Chill. 

Sip by the fire. 

The Snowball

1 jigger of Advocaat

1 jigger of fizzy lemonade (sweet-n-sour or sprite would work too)

1 jigger of fresh lime juice

Mix + Sip

Slan Abhaile,

Imen

Photos and Styling by Imen McDonnell 2012

Tags: Advocaat, Bittercube Bitters, christmas, Connemare Irish Whiskey, country life, eggnog, farm, farmer, farmette, Farming, festive, food, foodie, foodies, holiday, I Married An Irish Farmer, Imen McDonnell, ireland, Irish, Irish country living, irish farmer, irish food, Irish food photography, irish foodies, Married an Irish Farmer, married an irishman, Snowball, Tree

Richard’s favourite Christmas dessert is a massive. sloppy meringue covered with loads of cream and fresh fruit. Pavlova, roulade…anything of the like, and he goes crazy for it. I finally got around to attempting meringues this week as a holiday treat ‘just for him’

{20. 12.11 text message conversation}

Farmer: Did you make them yet?

Me: Make what? I am whipping the meringues right now, can’t talk

Farmer: Yes, meringues

Me: Yes, meringues! Speak tonite

Farmer: Did they turn out good?

Me: You can try one tonite *nearly drops phone into bowl of stiff peaks of egg whites*

Farmer: Right so x *back to feeding cattle*

Me: x

They worked. A few cracks, but oh… so… softly-crunchy-melt-in-your-mouth-delicious.
He told me that if that is all he got for Christmas, he’d be one satisfied farmer.

Here’s the recipe. Very simple….just don’t overwhip and if you have a fan oven start at 140 and turn down to 130.

Farmer’s Meringue

Makes 4 Large “Farmer Size” or 8 Small Meringue Nests

2 Large eggs

4 oz/110 g caster (superfine) sugar

Preheat oven to 300F/150C /Gas Mark 2

Place the egg whites in a large bowl and, using an electric hand whisk on a low speed, begin whisking. Continue for about

2 minutes, until the whites are foamy, then switch the speed to medium and carry on whisking for 1 more minute.

Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage.

Next, whisk the sugar in on fast speed, a little at a time (about a dessertspoon), until you have a stiff and glossy mixture.

Spoon 8 heaped dessertspoons of the mixture on to your baking sheet lined with parchment paper, spacing them evenly.

Then, using the back of the spoon or a small palette knife, hollow out the centres.

Don’t worry if they are not all the same shape – random and rocky is just right.

Next, place the baking sheet on the centre shelf of the oven, immediately reduce the heat to gas mark 1, 275°F (140°C) and leave them for 30 minutes.

After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours).

Serve topped with cream and fresh fruit or berries!

The winner of the beautiful book, A Taste of Cork, is Annetje Roodenburg!  Congratulations Annetje and thanks again to everyone else who left a lovely comment here. Annetje, please email me at imen.producer@ireland.com with your mailing/postal address.

Nollaig Shona Duit,

Imen

Photos and Styling by Imen McDonnell 2011 {Shot with Loftus lens Hipstamatic}

Tags: A Taste of Cork, American, christmas, farmer, Farming, food, foodie, holiday, I Married An Irish Farmer, Imen McDonnell, ireland, Irish, Irish food photography, irish foodies, Martha Stewart, meringue, Nollaig Shona Duit, pavlova, roulade

One of the best bits about the holidays for me is all the baking and confections of the season. It’s the one time of year where you are likely to throw caution to the wind, indulge in all the festive sweets that your heart desires and chalk it up to holiday spirit. I personally think that is A-OK. That is, until the first day of the New Year when I can’t seem to fit into my stretchy yoga pants.

Over the weekend, my little baking assistant and I made magnificent mince pies. I discovered that these savory/sweet tiny tarts are perfect for little hands to help out with, and Geoffrey had loads of fun rolling then cutting out circles of pastry and spooning the mincemeat into each little case to be topped off with a star. Later we packaged the pies up all pretty and brought them across the road to share with family. They went down a treat and Geoffrey was delighted with himself.

I must say, mince pies in Ireland are so perfectly dainty and elegant looking. Even if you don’t like mincemeat, it’s impossibe to not pick up a parcel of these eye-catching pies delicately sprinkled with powdery icing sugar. They just seem to jump out at you when you’re browsing the market, oozing the essence of Christmas.

The beauty of mince pies came as a surprise to me, however, as, unless I am mistaken, you would be hard pressed to find mince pies trimming the aisles of every supermarket  in America at this time of year. (or any time of year, really) Remarkably, my grandmother made mincemeat pie for Thanksgiving every year as a part of her trinity of classic tarts: apple, pumpkin and mincemeat. Still, I do not recall witnessing a mince pie at a friend’s home nor a bakery or grocery store in the States. I remember as a child, we considered mincemeat pie extremely old-fashioned because only the adults took a slice for dessert. In our naïveté, we also thought it very strange that people would eat a ‘meat’ pie after a massive meaty meal.

At the weekend, my wee assistant and I will be hitting the kitchen again and attempting to make meringues for the first time. The recipe looks uncomplicated, but I’ve been told that either you can make them or not. I’m hoping for the former. Wish us luck!

Now, for more exciting holiday pressie news!  We put all the butchery course entries into a big milk pail and the farmer drew a name last evening. And, the winner of last week’s holiday giveaway is…drum roll please….Kristin Jensen! Congratulations Kristin, leave it to my farmer to pull another expat out of the mix! You will be joining me on 21st Feb at 6:30 and we will butcher the night away! Will be sending more details via email soon. Thanks so much to everyone for leaving a comment, even if you didn’t win a place on the course, I would encourage you to still sign up…it will be an excellent opportunity to learn about butchering techniques and where our meat comes from!

For my second lovely Christmas giveaway, I am very excited to announce that I have a stunning book from The History Press Ireland up for grabs. A Taste of Cork, A Gourmand’s Tour of its Food and Landscape by Seán Monaghan and Andrew Gleasure captures Cork’s rich and diverse landscape and presents it in a whole new light, combining the spectacular scenery with the artisan gourmet food producers who are so much a part of the culture. The book features Ummera Smoked Products, Cork’s English Market, Ardrahan Farmhouse Cheese and Lullaby Milk, McCarthys of Kanturk and many, many more sensational artisan food producers and beautiful Cork scenery. Leave a comment to be included in the draw. I will ship internationally!

Irish Mince Pies

For the homemade mincemeat

1lb sultanas

1lb beef suet (or a shredded veg suet)

8 oz mixed peel

2 oranges, juice and rind

6 tbsp brandy or cognac

1 tsp cinnamon

1 tsp mixed spice

1/2 tsp ground ginger

1lb raisins

2lb brown sugar

1lb cooking apples

2 lemons, juice and rind

1 tsp nutmeg

1/2 tsp ground cloves

In a large bowl, mix together all the dried fruit, suet, sugar and spices. Grate the apples and add in along with juice and zest from oranges and lemons.  Add brandy. Leave for 24 hours, then put into pots and seal.  (makes 8-10 jam jars)

For the pastry

200g/7oz plain flour, sifted

40g/1½oz caster sugar

75g/2¾oz ground almonds

125g/4½oz unsalted butter, diced

1 large free-range egg, beaten

milk, to glaze

Lightly butter a 12-hole pie/shallow muffin tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.

Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg. (Or rub the butter into the dry ingredients by hand and stir in egg)

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so.

Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with spoonfuls (as you like) of the mincemeat.

Cut out another 12 slightly smaller discs and 12 smaller stars and use to cover the mincemeat. Press the edges together to seal. Brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.

Bake the pies for 20-25 minutes until golden brown. Remove to a wire rack and serve warm with lashings of brandy butter.

Happy Holidays!

Slan Abhaile,

Imen

Photos & Styling by Imen McDonnell 2011

Tags: A Taste of Cork, American, christmas, farm, farmer, Farming, food, foodie, History Press, holidays, I Married An Irish Farmer, Imen McDonnell, ireland, Irish, Irish food photography, James Whelan Butchers, mince pies, mincemeat

It wasn’t until my first Irish family Christmas that I was introduced to the quirky splendor of the Christmas cracker. Ever since, I get giddy with excitement when I see them nestled up next to our plates at Christmas or St. Stephen’s Day just calling out to be pulled apart with a loud snap and lots of laughter.

When our little boy brought home a holiday activity book from school that included a how-to page for constructing Christmas crackers from scratch, I knew we had to sit down and give it a try.

We had loads of fun making crackers for our family and friends on a snowy Sunday afternoon. Fill them with a little tissue paper crown, a handwritten riddle or perhaps a fortune like we did {“I see many lovely pressies for you in the near future”} and some tiny treats-either kiddie-style (choccy gold coins, finger puppets) or grown-up (small biscuits or a small handmade ornament).

You can buy the snap tape in specialty shops and I’ve been told the Euro store as well, they are lovely with or without the pop. These crackers make lovely hostess gifts or gifts for workmates + friends during the holidays.

Happy Cracker Making!

Slan Abhaile,

Imen

Photo by Imen McDonnell. Assisted by Master Geoffrey McDonnell

Tags: christmas, Cracker, farm, holidays, ireland, Irish, Married an Irish Farmer

Twas two weeks before Christmas

And all through the house

Mommy was madly baking cookies

With her child and spouse…

I really look forward to the holidays each year as it gives me the perfect excuse to inject a little bit of American tradition into our ever consuming Irish country life. As a child, I grew up making delicious cookies and candies with family and friends during the holiday season. Pfeffernüsse, Snowballs, Peanut Butter Kisses, Spritz, Snickerdoodles, Peanut Brittle, all so yummy. But my all-time favorite Christmas cookies have always been the sugar cutouts. It was always so exciting to be able to get to roll out the dough, use the cookie cutters and then frost and decorate each of our masterpieces.

Over the years, I have tried many recipes for these simple sugar cookies and always go back to the one that we always used at home. It calls for sour cream, which makes it more cake-like and creamy. It is absolutely necessary to leave the dough in the fridge overnight or it will become too soft when rolling and cutting. Be sure and use loads of flour on your rolling surface as well to prevent the dough from sticking.

This year I drizzled Royal Icing instead of using a buttercream frosting, both are gorgeous tasting, but the Royal Icing is perhaps more decorative.

I thought it would be fun to gather a bunch of candy cane cookies,place them in mini milk pails tied with a festive red tag and ribbon bow. They make lovely little hostess gifts.

Nollaig Shona Duit,

Imen

Photo by Imen McDonnell, assisted by Master Geoffrey McDonnell.

Pail from IKEA, Ribbon by American Craft Elements Co. Tags from local craft shop.

Tags: candy canes, christmas, cookies, farm, Farming, food, foodie, holiday, Imen McDonnell, ireland, MArried and Irish Farmer

Traditional Irish Christmas Cake

Well tis’ the season to be jolly… and sure enough, things can get quite jolly ‘round here. But, I must admit, being married to an Irish farmer also means that he can’t really be home with us for the entire holiday as the animals need to be tended to every day of the year. I guess I’ve taken for granted that the holidays are about loads of time off to spend with family and friends relaxing with a little cheer and reflecting on the year that was behind us (hint: never take this for granted). Still, we make a big effort to enjoy the time we do have together and are grateful for that.

In Ireland, Christmas Eve is not the big draw, possibly because Christmas Day and Christmas Day Eve are when the real festivities happen and then there’s a whole other lively day of celebration on the 26^th, called St. Stephen’s Day. (Or Boxing Day in the UK) St. Stephen’s Day or the Feast of St. Stephen is a Christian Saint’s day and is  a national holiday in Ireland. It is also known as the “Day of the Wren” in many areas, ours included. We have another big feast on this day and then are visited by the “Wren Boys” who traditionally come into country homes and perform traditional Irish music through song and dance.  They come to the door playing their beautiful instruments such as the tin whistle, the concertina, Bodhráns and fiddles.  One person always has a (artificial)wren bird in a nest to symbolize the hunt of the wren who historically brought good luck to the villagers. Here is a link to a snippet of last year’s performance at the farmhouse. Geoffrey loves the Wren Boys and I can’t say I blame him as they are quite entertaining, and for me, something totally festive and different.

We’ll open the gifts at our holly-strewn home on Christmas morning and then Richard will go to work until later in the day when we have the big dinner at the home farmhouse. Peggy is preparing the meal this year and I am bringing the desserts—this year I’ll be trying my hand at an Irish Christmas Cake. No Irish Christmas would be complete without the this cake and for all of it’s elaborateness, it’s basically a fruit cake made to look pretty so I should be able to handle it. (wait a minute, is there a little personification going on there?). The frosting and little trimmings are made from marzipan, a staple here for cake decorating. We also have a new arrival in the family this year, D & R’s new beautiful baby girl, Gwynn, whom will be our guest of honour. Michael will prepare his plum pudding which is another gooey fruit-cakey concoction made with plums and raisins and something yucky called minced suet. The only good thing about plum pudding is that it’s served with a creamy brandy sauce or home-made rum raisin ice cream which are both delicious. Mince pies are always a given–they make mini ones which you see everywhere here and they are dusted with powdered sugar making them look really tasty which, of course, is totally deceiving. So, by now you must be wondering if there are any desserts that I would actually eat for the holidays! Why yes, the best one of all, trifle! I love trifle. It is much like a parfait in a big pretty glass bowl: boozy sponge cake layered with golden custard and luscious fruit covered in cream.  I also love the crunchy meringues with mixed berries and dollups of fresh cream.

When we sit down to dinner on Christmas we begin by opening the Christmas crackers.  A cracker consists of a cardboard tube wrapped in a brightly decorated twist of paper, making it resemble an oversized candy-wrapper. Two people pull and it breaks unevenly (making a popping sound) and leaves one person with the bigger half which holds a paper crown (which you then happily wear for the rest of the day) and a little surprise, perhaps a small trinket, a riddle or some other fun tchotke. I personally think everyone in the world should celebrate with Christmas crackers. They are loads of fun!

When all of the Christmas and St. Stephen’s Day cheer is complete there is still yet another Christmas to celebrate, and that is called “Little Christmas” or Nollaig na mBan which falls on Jan 6^th.  It is also referred to as “Women’s Christmas” because it is a day where the men traditionally donned aprons and did all the cooking and cleaning whilst the women relaxed and were taken care of for the day. Despite the fact that this seems terribly un-pc, I’ve read that it is being picked up as a tradition in the USA more and more. My father-in-law makes dinner for us all on this day..usually a goose, and it’s quite humorous to see him doing all the work inside as Peggy usually rules the roost. It’s certainly nice to see her get a break from being the domestic goddess of Dunmoylan for a change.

This will be my last post until the New Year. So Nollaig Mhaith Chugat and a Happy, Happy New Year to you all!

Slán Abhaile,

Imen

Tags: christmas, ireland, Irish, marzipan, mince pies, st. stephens day, trifle, wren boys