I think maybe what was called a Gourmet Cheese Ball back in the 1960s probably isn’t what you’d consider gourmet today and I’m not sure about covering it with chopped corned beef, but with a couple of adjustments it would still make a good appetizer to serve with drinks.
As a Christmas fundraiser I bought a tray of lovely mangoes intending to take them to our family Christmas in NSW. Like many families around the country those plans were thrown into chaos and we spent Christmas here in Melbourne. We love mangoes, but we still have quite a few left. This could be a good gluten-free way to enjoy them.
Still got some Christmas ham left that you’re trying to use up? What about trying this risoni pasta bake. If you don’t have any risoni in the cupboard you could try it with macaroni or maybe even rice – either way some of that ham would get used.
The frozen Christmas pudding I usually make has an ice cream base. This one is a little bit different, it still has decadent brandy soaked fruit, but also has lashings of cream, some white chocolate and meringue. I’ve already made a boiled pudding for this year, but think I might give this one a go next year.
I can’t decide if these look Christmassy or Italian – I guess you could put them in either category. Either way they are quick and easy to make a will be great with a glass or two on any occasion.
Of course you could make this slice at any time of the year, but as it has the traditional combination for fruit, nuts and brandy, plus the bonus of chocolate, it seems like Christmas is really the right time to make it.
Our family has decided on a much more casual Christmas this year and part of that is a cold meat and salad buffet. It will be the usual pork, turkey and chicken combo, but if you want something different what about this duck ballotine? It can be done the day before and although a bit more fiddly, it’s well worth the effort especially when all you have to do on Christmas morning is slice it.
This is definitely a tempting slice, but I’m not sure it needs Festive in the title, I think it would be good any time of the year, not just at Christmas. It’s a great combination of chocolate, fruit and Amaretto biscuits and doesn’t need baking – how can you go wrong with that?
Now the calendar has ticked over to December I’ve realised that I’d better get onto Christmas planning. What’s more important food or presents? How good is it if you can combine the two. When my children were at school I used to make a variety of sweet treats to give to their teachers. I’d put them in a jar or basket decorate, it with with Christmas ribbon and problem solved. One of those treats was White Christmas, made with copha and milk powder. This White Christmas is a step up from that as it uses white chocolate, butter and icing sugar and is great for all those who don’t like copha.
If you’re looking for a different way to serve mashed potatoes this might be the answer. I think it would be pretty good hot, but do like the idea of frying the leftovers……yum.