. The Tasting Palette .

The smooth, velvety, tempting chocolate mixture for the chocolate mousse

***

Preparations for the Christmas dinner on Christmas Eve have since started. Today, we prepared the chocolate mousse laced with coffee and Kahlua for a slightly different twist.

Also, took on the challenge of making the mince pie. (That is to get everyone in a more Christmas-y mood since we don't have a log cake and I'm not planning on baking one). Mince pies has been around for centuries and it has been an English Christmast tradition since the 16th Century. The mince pie used to contain meat (beef, chicken or fish) along with eggs, spices and dried fruit. However, over time, the mince pie has evolved and dried fruits, nuts, apples, and spices tak over the place of meat while retaining the same name.

This mixture is laced with brandy and is seasoned before baking in a pastry shell.

We made our mince meat from scratch and resisted from using store bought ones. Ours contained raisins, dried cranberries, dried apricots, lemon zest, blanched almonds, sugar, all spices, nutmeg and brandy.

The crust that we made is slightly too thick but I'll be making another batch tomorrow so it should work just fine.

Mince meat- What's Christmas without this traditional Christmas dish?

Our mince pie before baking

Finally, we present you our very own mince pie!

Don't you think the mince pies look pretty. The mince meat smells heavenly even before they reach the oven. They smell of the festive spices and brandy.
Tomorrow I'll be baking the carrot cake together with some simple savoury stuff for the dinner.

Merry Christmas to everyone in advance!

Soak in the festive spirit and happy holidays!

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Christmas lunch at Garibaldi with my best friend What's Christmas without some festive goodies? Pies Part II Au Petit Salut with friends Chocolate Meringues and Spinach Sausage Tart Jason's birthday celebration Easy Peasy Sunday lunch Saturday delight- Classic Pound Cake and Sage Ambitious Sunday Cooking- Asian styled dinner and ... Garlic and Parsley Bread- A good lesson Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, December 23, 2007 Christmas Dinner Part I The smooth, velvety, tempting chocolate mixture for the chocolate mousse *** Preparations for the Christmas dinner on Christmas Eve have since started. Today, we prepared the chocolate mousse laced with coffee and Kahlua for a slightly different twist. Also, took on the challenge of making the mince pie. (That is to get everyone in a more Christmas-y mood since we don't have a log cake and I'm not planning on baking one). Mince pies has been around for centuries and it has been an English Christmast tradition since the 16th Century. The mince pie used to contain meat (beef, chicken or fish) along with eggs, spices and dried fruit. However, over time, the mince pie has evolved and dried fruits, nuts, apples, and spices tak over the place of meat while retaining the same name. This mixture is laced with brandy and is seasoned before baking in a pastry shell. We made our mince meat from scratch and resisted from using store bought ones. Ours contained raisins, dried cranberries, dried apricots, lemon zest, blanched almonds, sugar, all spices, nutmeg and brandy. The crust that we made is slightly too thick but I'll be making another batch tomorrow so it should work just fine. Mince meat- What's Christmas without this traditional Christmas dish? Our mince pie before baking Finally, we present you our very own mince pie! Don't you think the mince pies look pretty. The mince meat smells heavenly even before they reach the oven. They smell of the festive spices and brandy. Tomorrow I'll be baking the carrot cake together with some simple savoury stuff for the dinner. Merry Christmas to everyone in advance! Soak in the festive spirit and happy holidays! link \| posted by simin at 6:39 PM \| 0 Comments: Want to Post a Comment? back to main page
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