Christmas treats

On Sunday, December 11 Manley Nicholson and Lorna Phillips of the law firm Nicholson Phillips and their son Marc-Anthony, invited colleagues and friends to their St Andrew hilltop home to share Christmas fare and sing carols.

There were hints of Lorna's English background in the scrumptious meal that was prepared. There were mince pies and mulled wine - (wine heated on the stove top), with spices such as cinnamon and nutmeg. The warm toddy was welcomed by all, who sipped while gazing on the city lights below. Here are the recipes for you to try at your Christmas get-together this year.

Pté Brisée (short crust pastry):

Ingredients:

1¹/⁴ cups (175 grams) all-purpose flour

¹/²tsp salt

1tbs (14 grams) granulated sugar

¹/² cup (113 grams) unsalted butter, chilled, and cut into 1-inch (2.54 cm) pieces

¹/⁸ to ¹/⁴ cup (30-60 ml) ice water.

Method

In a food processor, combine flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour ¹/⁸ cup (30ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process for more than 30 seconds.

Place dough on work surface and gather into a ball. Divide the pastry in half, and flatten each half into a disk. Cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.

Mincemeat Filling:

1 - 11 ounce (312 gram) jar of mincemeat (about 1 cup (240 ml). You can make your own mincemeat.

Home-made Mincemeat:

Ingredients:

2 large golden delicious apples, peeled and grated

1 - 12 ounce (1 ¹/² cups) (340 grams) can-frozen apple juice concentrate, thawed

1 cup (85 grams) dried apples, chopped

³/⁴ cup dark raisins

³/⁴ cup golden raisins

³/⁴ cup dried currants

³/⁴ cup dried cranberries

²/³ cup mixed candied peel

¹/³ cup candied lemon peel

¹/² cup dark brown sugar

¹/² cup dark rum

¹/² cup brandy or cognac

4tbs unsalted butter

¹/²tsp ground cinnamon

¹/²tsp ground allspice

¹/²tsp freshly ground nutmeg

¹/²tsp ground cloves

¹/⁴tsp salt

Makes about 6 cups of mincemeat.

Method:

Place all the ingredients in a large Dutch oven, and bring to a boil over medium heat, stirring frequently. Reduce heat to medium-low and simmer the mincemeat, stirring frequently for about 25-30 minutes, or until the liquid is almost evaporated. Transfer the mincemeat to a large bowl and let it cool completely. Cover with plastic wrap and place in the refrigerator, overnight, or up to a month.

Note: If storing for more than a week, stir in a little rum or brandy (about ¹/⁴ cup) every week.

Mince Pies - method:

Have ready 24 mini muffin tins. After the dough has chilled, take one of the disks of pastry and place on a lightly floured surface. Roll out until about ¹/⁸ inch thick and cut into 24 rounds that are slightly bigger than the muffin tins. Always roll from the centre of the pastry outwards. Gently place the rounds into the muffin tins. Place about a teaspoon of mincemeat into each tin and set aside while you make the pastry stars.

Roll out the second disk of pastry and cut out 24 stars and gently place the stars on top of the mincemeat. If desired, brush the tops of the stars with a little egg wash (one large egg whisked together with 1 tablespoon water) and sprinkle with granulated sugar. Bake in a 400F (205C) for about 10-15 minutes or until the pastry has lightly browned. Remove from oven and cool on a wire rack. Dust with confectioners' sugar (icing/powdered) before serving. Serve warm or at room temperature. These tarts freeze very well.

Makes 24 - 2-inch tarts.

Mulled wine recipe

Ingredients:

2 cinnamon sticks

2 whole cloves

1 vanilla bean, split

1 orange, thinly sliced

¹/² cup caster sugar

750ml. bottle dry red wine

Halved orange slices, to serve

Method:

1. Place cinnamon sticks, cloves, vanilla bean, orange slices, sugar and wine in a saucepan over medium-low heat. Bring to a simmer for 10 minutes or until fragrant, and sugar has dissolved. Cover and set aside for 10 minutes to allow flavours to develop.

2. Strain mixture into a heatproof jug. Pour into warmed glasses. Top with halved orange slices.

Serves 4.