gingerbreadsponge
Geoffrey pulled the winning name for the Irish Taste Club flavour box, and the winner is: Brenda Smith. Congratulations Brenda! And, thank you to everyone else who left a comment to be in the draw, you are also winning as Irish Taste Club is offering a 10% discount on all orders, just plug in the code FARMETTE10 when you are checking out!

I was planning a long wordy post, mostly to warble on about how crazy things always are around here at this time of year; inspired by the fact that we were recently asked by a journalist to chat about how we work straight through the holidays (animals need to be taken care of 24/7 which puts a damper on any designated holiday time off) and yet still manage to prepare and sit down to enjoy a feast or two of celebration. By and by, there’s no question that it takes nimble planning and a bit of Irish luck…..

……however,

this week I received a timely passage from a dear friend stateside who always reminds me to see things in the best light, and that you can find balance even when you are in a #panickedtiredholidayfarming state of mind.

So, I shall leave you with her simple, earnest, words and a festive recipe for my smashing holiday Gingerbread layer cake with champagne marmalade and juniper-infused fresh dairy cream.

“the holidays are best if you have a spirit of gratitude for what you have….”

 hen

We all have so much to be grateful for….I am certainly grateful to you all! Thank you for following along with my recipes and adventures. Happy holidays!

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Gratitude Gingerbread Layer Cake with Champagne Marmalade & Juniper Cream
This cake is a bit of a show stopper so if you have an event coming up, there will be plenty of oohs and ahhhs when this smashing beauty arrives on the dessert table. Having said that, the cake is easy to make and assembly with a little bit of time and planning. I bake the cakes and infuse the cream the day before so just need whip cream and put it together the following day.

Serves 8-10
For the cake (2 layers):
220g/1 cup butter
300g/ 1 1/4 cup light muscovado sugar (brown sugar)
6tbsp black treacle (molasses)
6tbsp golden syrup (sub more brown sugar)
2 tsp finely grated fresh ginger
6 medium eggs
240ml/1 cup milk
700g/ heapng 5 1/2 cups all-purpose flour
3tsp baking soda
Pinch of salt
8tsp ground ginger
3tsp ground cinnamon
2 tsp ground allspice
1 tsp cardamom
215g/2/3 cup of medium cut marmalade (I used Fortnum & Mason’s champagne marmalade because they sent me some and totally merry! You can order Christmas Hampers here)
250g/1 1/2 cups heavy whipped cream
¼ cup juniper berries
Edible Gold spray (optional)

1. To be done a day ahead: Place juniper berries into a container, add heavy cream. Cover and place back into fridge until the next day. Strain cream and then whip cream until firm.
2. Preheat the oven 180°C/350°F/Gas Mark 4 and grease and line 2x 20cm round cake tins with greaseproof paper.
3. Gently heat the butter, brown sugar, golden syrup, treacle and grated ginger in a saucepan on a low heat stirring often.
4. Measure and combine the dry ingredients in a large mixing bowl. Sift the flour, baking soda, cinnamon, allspice, ground ginger, allspice, cardamom and pinch of salt and stir until well combined. Leave to one side.
5. Once the sugar has dissolved in the saucepan take off the heat and set aside to cool down. Gradually add in the eggs, continuously stirring. Next, add in the milk. You can use a whisk at this point or just continue to beat with a wooden spoon. (or use a stand mixer)
6. Pour the wet mixture in with the dry ingredients and stir/fold until the wet and dry ingredients are thoroughly combined.
7. Separate the mixture into even portions in the 2 x 20cm cake tins and bake in oven for 45-50 minutes until baked through and a knife comes out clean . Turn out onto a wire rack and leave to cool.
8.To assemble your cake, spoon a little of the marmalade onto your cake plate and pop on the base layer, the marmalade will help to hold the cake in place like icing would. Cover the base layer in a heavy spread of the marmalade using a palette knife or spatula. Next, dollop the juniper-infused cream onto top of the marmalade. Add second ginger cake layer.
9. For the top of the cake, top with sugar-glazed clementine, lime, or lemon slices. Decorate by studding with juniper berries and shimmer with gold spray.
10. Best served on the same day, or store in the refrigerator covered in plastic wrap. It should keep in the  for up to 3 days.
Scullery Notes: This type of cake is loosely based on the classic Victoria Sponge. In keeping with tradition, serve small slices and eat with your hands like a sandwich!

Slan Abhaile,

With Gratitude,

Imen xx

Photos and styling by Imen McDonnell 2015

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Sunday Bits

22 Nov 2015

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Oh dear.

It’s been far too long since I last put together one of these sassy Sunday Bits. But, between farming, mothering, cooking, writing, homework and every possible other thing I can commit to (mad woman), having a free moment to blog is becoming as scarce as hen’s teeth.

Over the last few weeks….we’ve welcomed at least a dozen new calves, celebrated our son’s first decade, minded our 10.5 year old Airedale Terrier, Ted, while he has been struggling with some health issues, I traveled to Dublin to give an extremely passionate talk on Irish dairy farming for Catherine Cleary’s Appetite Talks, spent an evening at the American Ambassador to Ireland’s residence in Dublin listening to Danny Meyer talk about hospitality as a part of the Creative Minds series, and hung out with many, many fabulous foodcentrics like myself (pictured with me are Domini Kemp, Jo Murphy and Susan Jane White all in our celebratory green), our 3rd Lens & Larder workshop took place at Ballynahinch Castle in Connemara with Susan Spungen and Gentl & Hyers (we are building our L&L website with my designer friends, Hayes Design across the Atlantic on Martha’s Vineyard right now so stay tuned for more images there, but the top image was taken by Gentl & Hyers of our big table feast moment), I harvested potatoes, French blue leeks, parsnips, celery, horseradish, purple kale and loads of lettuces and herbs from our kitchen garden, foraged for sloes, rosehips, bramble and elderberries, harvested honey with my father in law, went to an incredible ladies sidesaddle meet at the local Franciscan Friary, attended a thought-provoking “SpeakEATsy” dinner at Cloughjordan Community Farm and Eco-Village, and spent the night at the remarkable Cloughjordan House, where we will hopefully be producing a Lens & Larder retreat next year, and, of course, there has been plenty of baking to go around….including gypsy pie!

…….And, in other dalliances,

I am going to be co-teaching a workshop in Australia next April!!! Yes, still pinching myself and relishing in this news. I feel so honored to be partnering with the super lovely fellow farmer, Sophie Hanson of Local Lovely, and the incredibly talented photographer, Luisa Brimble to present a workshop of food, photography, and traditional Irish farmhouse kitchen skills with a few recipes from my book at the gorgeous Kimbri Farm in the Rydal Blue Mountains, about 2 hours from Sydney. For more details and registration, visit Local-Lovely.

I was recently introduced to The Irish Taste Club, magnificent gift boxes filled with very special Irish artisan food products such as Ed Hick’s fabulous bacon jam, Dunany Flours, Wild Irish Sea Vegetables Kombu, and many more exclusively Irish products that can be delivered to the USA and abroad each month. Leave a comment below to be in the draw for your own free gift box, and spread the word! The owners of this company are just darling, and these gift boxes make for the perfect holiday pressie for homesick Irish abroad!

I have begun collaborating with Aran Sweaters, writing recipes and taking photos for their beautiful blog…have a peek!

The beautiful Swedish watch company, Daniel Wellington, asked us to photograph one of their timepieces, so I let Richard do the modelling, as seen in the image below….click here for 15% off using the code MODERNFARMETTE.

I filed my first online food/drink column for Town & Country (UK) this week, will share the link when the first piece is published on Tuesday. Very excited about this new work!

Ballymaloe Litfest has announced their line-up for their sensational spring event. Again, holiday pressies people!!

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Okay, I think that it is for now…….over and out, shall be sharing a lovely new winter recipe soon. Don’t forget to leave a comment to be in the draw for an Irish Taste Club gift box!

Slan Abhaile,

Imen

 

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