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Sunday, 30 December 2012


Got a couple of easy recipes for you today. The first is the gingerbread sauce - it takes about 5 minutes or so and is brilliant with meat and poultry. I wouldn't try it with fish; I think it would totally overpower the delicate meat.

Gingerbread sauce:

7 or 8 ginger biscuits. (You can add more, but this sauce makes up a pretty big batch, and it thickens fast.)
1 tablespoon butter
250ml light cream or milk (I've used both. The cream just makes it a bit richer.)
salt to taste
pepper to taste
Fresh rosemary sprig
Splash of hot water if the sauce thickens to fast.
Optional extra: Gingerbread syrup - you can get this off of Amazon or from food suppliers in the UK. It's advertised as coffee syrup, which it's great in, but also works for anything you want to add flavour to. I believe you can buy it in stores in the USA, but could be wrong - however you can still get it on-line there.

Break the ginger biscuits up and put them in the pan on low heat with the butter. They start to disintegrate fast.
Stir in the cream, salt &  pepper, syrup if using, and the rosemary sprig. Continue stirring. If the sauce thickens to much, thin it out with some hot water.

Time : 5 or 6 minutes.

The sauce can be frozen, and it keeps in the fridge for about 4 days. It works great with red meats and game poultry.

Easy Eggnog:

I'll be totally honest here - I rarely measure the alcohol strictly. The usual raw egg warnings apply, although I've read a few stories claiming that the alcohol kills any potential salmonella bacteria off. How true that is, I have no idea.

The quantity below makes a pretty big bowl. Feel free to adjust to suit yourselves.


250ml light cream (Heavy cream can be used, it just takes longer to beat the mixture, and it will be a lot thicker)
1 x tin light condensed milk (This is the diet version. You can use normal condensed milk, but it's a helluva lot sweeter)
6 eggs, separated (not mandatory, but beating the whites separately makes the mix a lot frothier)
1 tsp sugar
pinch of salt
1 tsp vanilla essence
1 cup Rum
1 1/2 cups Brandy
1 tsp ground nutmeg
1/2 tsp ground cloves
Optional Extra : About an inch of vanilla pod, split open & scraped. Cinnamon gives this a nice warm kick as well.

Beat the egg yolks and sugar together until creamy.
Add every thing else except the egg white, beating after every ingredient for a couple of seconds.
Beat the egg whites separately until frothy, and fold into the main mix. Stir gently until thoroughly mixed, and pop in the fridge until ready to serve.

Time: About ten minutes, unless you drop eggnog mix into your shoe and have to hop to the bathroom in the middle of things to wash your toes.

No idea on the lifespan of this; it's never lasted longer than 48 hours because we drink it too fast. I've seen recipes that recommend ageing it for a week, but since I don't really want alien life forms spawning in my fridge, that idea doesn't really appeal.

On a slightly more serious note - there's a good bit of booze in this, and it will affect you, so if you're driving, don't over do it. I like you guys in one piece.