Christmas baking

It’s a wild and stormy day out,perfect for staying cosy and baking for Christmas. I will be making Christmas cakes, fruit is soaking in Wild Beech Liqueur. I’m making a delicious wheat free cake from ground Hazelnuts, which goes in freezer. It will be soaked in Wild Beech Liqueur before serving maybe with pears or a coffee drizzle.

Then I have some Vodka soaked Damsons to use…. I’m thinking dark chocolate,  truffles or maybe a rich sauce for pouring over good ice cream. Even Damson Vodka ice cream with the damson bits in it!! Better get busy.

Any ideas for recipes very welcome, in cooking, cocktails, hot or cold.

Winter is here.

Today I woke in Dun Laoire  to a bright sunny but chilly morning. An early morning run,  the sun lighting  up the yellow and Bronze leaves and sparkling on Dublin Bay, poetic pinks and blues of the early morning sky.

I’m out again in the afternoon another walk, this time in woods and by river suck in county Galway, low sun through the trees and on the water, flocks of ducks and waders, Blewits and Cloudy Agarics under the trees, I’ll serve these with cous-cous and veggies and a handful of Stellaria with it’s tiny white flowers.

In the fields shaded from the sun patches of fog and frost linger all day, on way home something catches my eye and I jump the wall to investigate, my curiosity is rewarded with a large patch of Horse Mushrooms. November 23,2014 003

My fleece top makes an instant “basket” to carry home the booty.

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Meanwhile I am busy introducing my Wild  Beech Leaf Liqueur to the best outlets and will have stocks in Galway, Dublin, Limerick, Cork, Tullamore, Portlaoise  and of course Birr shortly. Thank you all for inquiries and your patience. tasting at Egan’s wine shop Portlaoise Friday November 28th.

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