Spiced Ginger bread Wreath from Bonne Maman

Ingredients

50g unsalted butter, diced

50g Demerara sugar

100g golden syrup

1 tsp mixed spice

1 tsp finely grated fresh ginger

1 tsp bicarbonate of soda

30ml beaten egg

250g plain flour

20 tbsp Bonne Maman conserve in many flavours and colours

250g white fondant icing

250g Royal icing sugar

To make the gingerbread dough, put the butter in a large bowl.

In a saucepan, stir together the sugar, syrup, spices and ginger and bring to the boil. Add the bicarbonate of soda (it will puff up) and pour the hot mixture over the butter. Stir until the butter has melted.

Beat in the egg and slowly blend in the flour. It will look as though there is too much flour but it will blend in.

Knead the dough in the bowl until smooth and cut into quarters. Wrap each piece in clingfilm. Roll out a quarter of the dough at a time to make the biscuits.

Roll the dough out between two sheets of baking parchment, to about 3mm thickness. Use a variety of Christmas cutters to stamp out about 50 biscuits of varying sizes. We used snowflake cutters from 12cm across down to 4cm. Remember you will need two of each size, to sandwich together. Re-knead and re-roll the trimmings.

Lay the biscuits out on baking sheets, lined with baking parchment. Stamp out the centre from half the biscuits to create the space for the conserve. We used a 2 1/2cm and 1 1/2cm round cutter. Chill the biscuits for a good hour before baking.

Heat the oven to 170C, 150C fan, gas 3. Bake the biscuits in batches until golden and crisp. They will take between 7 and 10 mins, depending on size. Cool on a wire rack.

While the biscuits are cooling, roll out the fondant icing on a surface dusted lightly with icing sugar and stamp out 6 or 7 snowflakes, using the same cutters. Stamp out the centres, using the same round cutters. Brush the top biscuits with a little conserve and lightly press on the matching icing.

Brush all the base biscuits lightly with conserve and press on the top biscuits. You should now have about 25 snowflake biscuit sandwiches of various sizes, some iced with fondant and some plain.

Put the Royal icing sugar in a bowl with 40ml of cold water. Gradually beat the icing until it forms a stiff but pipeable paste. Spoon into a piping bag with a small nozzle and pipe or drizzle icing across most of the biscuits to resemble snowflakes. Leave the icing to set for 10 mins. Fill the biscuit centres with various flavours and colours of Bonne Maman Conserve. Store the biscuits in airtight containers until ready to use.

To serve, arrange the biscuits in a generous wreath on a large white board and take to the table for Christmas tea.

New Twists on Classical Christmas Foods and Drinks

Christmas is a time steeped in tradition, especially when it comes to food and drink. From succulent roasted turkey to steaming cups of mulled wine, the festive season brings with it a host of culinary delights that have stood the test of time. 

However, there's no harm in shaking things up a bit. Here are some innovative twists on classical Christmas foods and drinks that will add a touch of excitement to your holiday table.

1. Roasted Turkey with a Citrus Glaze

The centrepiece of many Christmas dinners is the turkey, typically served with cranberry sauce and stuffing. This year, why not give the traditional roast turkey a zesty update? A citrus glaze can add a fresh and vibrant flavour to the bird, cutting through the richness of the meat and bringing a welcome brightness to your plate.

Recipe Idea: Prepare a glaze using a blend of orange, lemon, and lime juice, combined with honey, garlic, and a dash of chilli flakes. Baste the turkey with this mixture during the last hour of roasting for a beautifully caramelised skin and a succulent, flavour-infused meat.

2. Parsnip and Maple Syrup Mash

Mashed potatoes are a staple at Christmas dinner, but this year, try swapping them out for a parsnip and maple syrup mash. Parsnips provide a slightly sweet and earthy flavour, which pairs perfectly with the subtle sweetness of maple syrup.

Recipe Idea: Boil parsnips until tender, then mash with a generous knob of butter, a splash of milk, and a drizzle of maple syrup. Season with salt, pepper, and a sprinkle of nutmeg for a warming, comforting side dish that complements the richness of your main course.

3. Brussels Sprouts with Pancetta and Pomegranate

Brussels sprouts are often met with mixed feelings, but this recipe is sure to win over even the most reluctant diner. By adding crispy pancetta and sweet, tangy pomegranate seeds, you can transform these humble greens into a festive treat.

Recipe Idea: Sauté halved Brussels sprouts in olive oil until they start to brown. Add diced pancetta and cook until crisp. Toss in a handful of pomegranate seeds just before serving. The result is a delightful combination of flavours and textures that will add a pop of colour to your Christmas spread.

4. Gingerbread Espresso Martini

For a festive twist on a classic cocktail, try a Gingerbread Espresso Martini. This drink captures the essence of Christmas with its rich, spicy notes and warming kick.

Recipe Idea: Combine espresso, vodka, coffee liqueur, and a homemade gingerbread syrup in a shaker with ice. Shake well and strain into a martini glass. Garnish with a sprinkle of cinnamon or a small gingerbread biscuit on the rim for an extra touch of Christmas cheer.

5. Spiced Apple and Cranberry Mulled Wine

Mulled wine is a Christmas classic, but this year, consider adding some apple and cranberry to the mix for a fruity, aromatic twist.

Recipe Idea: In a large saucepan, gently heat red wine with apple juice, fresh cranberries, cinnamon sticks, cloves, star anise, and a slice of orange. Sweeten to taste with brown sugar or honey. Let the mixture simmer gently, allowing the flavours to meld together, then ladle into mugs and serve warm.

6. Chocolate and Cherry Trifle

Trifle is a beloved British dessert that graces many a Christmas table. This year, switch up the traditional recipe by incorporating chocolate and cherries for a decadent, festive treat.

Recipe Idea: Layer chocolate sponge cake, cherry compote, chocolate custard, and whipped cream in a large trifle bowl. Top with chocolate shavings and fresh cherries for a stunning centrepiece that tastes as good as it looks.

These new twists on classical Christmas foods and drinks are sure to impress your guests and bring a fresh flavour to your holiday celebrations. Whether you're a traditionalist at heart or a culinary adventurer, these ideas offer a delicious way to spice up your Christmas menu.

Gingerbread men, gingerbread houses. Typically Christmas!

There's something that is really redolent of the true, Continental Christmas, the gingerbread house and the gingerbread man construction kits. I remember that, as children, the first time we came across such a Continental delight was when my father came back from a tour of duty in Germany. We had such fun in building and decorating the house and decorating the gingerbread man that Christmas, so many years ago!

Now, the delightful fun of this Continental Christmas tradition is brought very much alive by those clever folks at Bespoke Foods. Their new Gingerbread House and Gingerbread Man kits are available and are safe fun for the entire family.

There is absolutely no baking or cooking, so they are ideal for the children, and everything is there for them to set to to build the house and decorate the giant gingerbread man! Everything is there, the ready-made icing, the buttons. But why let the kids have all the fun? This is an ideal project for creative and nostalgic adults (if they have children or not!) over a glass of German Gluehwein, too!

To find out more please visit www.bespoke-foods.co.uk