The very fact that I am sitting here on Christmas Eve morning blogging means that everything is ready, packed, wrapped and prepared for Christmas. Except that it isn’t. I’m just about to go and help set the table ready in preparation for our huge Polish Christmas Eve celebration meal later on today and in between all of that there are still presents to exchange and people to see!
But just before things really get going, I wanted to share my last post of the season, mainly to wish you all a very Merry Christmas, full of tasty treats, good health and happiness. I would also like to thank you all for reading and supporting Fabulicious Food! this year and for being here to share all of my foodie adventures with me.
Here are a couple of very quick ideas for some of my favourite cocktails and canapés, in case you are hosting or entertaining over the holidays. Over the festive period, we’ll be having smoked salmon blinis and sticky sausages, washed down with a Polish Martini and a Cherry Brandy and Babycham or two.
Sneaking in a quick post also means that I can join in with the tenth Forever Nigella over at Maison Cupcake. It does, of course, have a festive feel to it as the challenge is called Christmas Presence. As Nigella says, “A party just isn’t a party without a sticky sausage or three” and I agree!
Scottish Birch and Juniper Smoked Salmon and Cream Cheese Blinis
1 packet of Sainsbury’s Taste the Difference Responsibly Sourced Scottish Birch and Juniper Smoked Salmon
1 x packet canapé blinis
1/2 packet cream cheese
A few sprigs of fresh dill
1. Pre-heat the oven to 190 degrees Celsius. Place the blinis on a baking tray and cook them for 4 minutes.
2. Leave them to cool a touch and then spread a small amount of cream cheese on each one. Lay a piece of smoked salmon across the top and garnish with a sprig of dill.
Polish Martini Cocktail
I first had one of these at the bar of my favourite restaurant Baltic in Blackfriars. The original calls for Krupnik, which is a Polish Honey Vodka. As it is very difficult to get in the UK, instead I add half a teaspoon of runny honey, but you have to shake the cocktail well in order for the honey to dissolve. Both vodkas are available at larger supermarkets.
1 part Polish vodka, such as Wyborowa or Luksusowa
2 parts Żubrówka, Polish Bison Grass Vodka
1/2 teaspoon runny honey
4 parts apple juice, cloudy, such as Copella or Innocent
A few cubes of ice
1 star anise to decorate
Add the vodka, honey, apple juice and ice to a cocktail shaker. Shake really well, strain into a martini glass and place a star anise in each glass to decorate.
Nigella’s Cranberry and Soy Glazed Cocktail Sausages
(Adapted from Nigella’s Christmas – Entry for Forever Nigella
120g cranberry sauce
60ml soy sauce
Juice of half an orange
50 cocktails sausages
The original recipe calls for the addition of Thai chilli sauce, but I prefer to just double the quantity of cranberry sauce. I made my own this year, so I just used that. I didn’t have any limes or clementines to hand so I just used the juice of half an orange.
1. Pre-heat the oven to 200 degrees Celsius.
2. Mix the cranberry sauce with the soy sauce and orange juice. Pour over the sausages making sure they are all well coated.
3. Bake in the oven for 20-30 minutes, giving them a little mix half way through. Serve and enjoy!
Cherry Brandy and Babycham Cocktail
I also found all the ingredients at Sainsbury’s. If you can’t find any Babycham, use sparkling wine or Prosecco instead.
2 parts Cherry Brandy
2 parts Babycham Sparkling Perry
1 cocktail cherry on a stick
No method really, pour it all in a glass and use your cherry on a stick to mix!
For festive sweet treats pop along and read some of my previous posts –