Happy Christmas 2020

Holiday Dinners for Two

When Mr. Holmes and Dr. Watson dined together on special occasions like Christmas or New Year’s Eve, it wasn’t practical to cook a large goose or turkey. Soups that could be made ahead of time were helpful. Duck and Cornish hens are perfect for 2. Finally, because it is difficult to find suet nowadays and a heavy pudding would be too rich, I offer a vegan Christmas pudding. It is much lighter but still is dark, fruity and moist.  Here are some of the recipes I prepared for them.

Recipe

 Parsnip and Carrot Soup  

Ingredients

• ½ lb. parsnips and ½ lb. carrots peeled and sliced

• 1 cup vegetable stock

• 2 cups milk

• Salt and freshly ground pepper to taste

• Pinch ground nutmeg

• 1 small bunch of chives snipped crosswise

• 4 Tbs. light cream (18-20%)

Mode

1. Cook parsnips and carrots in vegetable stock for about 15 minutes or until tender.

2. Place all in a blender or food processor and puree’ until smooth. Return to rinsed out pot.

3. Add the milk, season with salt and pepper and nutmeg, stir in chives.

4. Reheat gently until just simmering. Stir in cream and serve. 

5. Note: Soup may be frozen for 3 months before adding cream. This can be added just before serving.

Jeremy Brett and Edward Hardwicke enjoying Christmas Dinner in "The Blue Carbuncle"

Recipe

Bacon Wrapped Maple Cornish Game Hens

Ingredients

• 2 Cornish game hens thawed

• 3 tbsp. real maple syrup

• 8 slices (rashers) raw bacon

• Salt and pepper to taste
  

Mode

1.  Preheat oven to 350F

2. Remove Cornish game hens from wrapping and place in a roasting pan.

3. Drizzle maple syrup over them.

4. Wrap the raw bacon around the hens.

5. Sprinkle with salt and pepper.

6. Cover with foil and bake for 30 minutes.

7. Remove foil and bake another 30 minutes or until the Cornish game hens reach 165F internal temperature.

Advertisement for Atmore’s Christmas Mince Meat Pies and Pudding, c.1870-1900

Recipe

Vegan Christmas Pudding

Ingredients

• 2 heaping cups dried fruit (currents, raisins, sultanas, cherries, cranberries, blueberries)

• 10 dried dates

• 10 dried apricots

• 1/3 cup brandy or port, dark rum, Guinness stout

• 1/3 cup very packed all-purpose flour

• ¾ cup very packed bread crumbs

• 2 tsp. baking powder

• 1tsp.allspice

• ½ heaping cup dark brown sugar

• 1 medium apple grated or cored and pureed in high speed blender (skin can be left on)

• Zest of 1 large orange

• 3 tbsp. liquid from a can of chickpeas

• 2 tbsp. blackstrap or unsulphured molasses (black treacle in UK)

• ¼ cup plus 2 tablespoons coconut oil.

• You will also need: a 1 quart (2 pint, 1 litre) pudding basin, parchment paper, foil, string, scissors.

Mode

1.  Put all the dried fruit (including dates and apricots) with the alcohol in a large bowl. Leave until all alcohol is absorbed (15-30 min). Meanwhile, put pudding basin on parchment and trace a circle around the bottom and top.

2. Cut out circles and set aside. Use a large saucepan with a heatproof upturned saucer or similar item in the bottom of the pan so the pudding doesn’t come in direct contact with the boiling water that should  be ready to add from a kettle.

3. Grease the basin with some coconut oil and place the small circle in the bottom.

4. Once the liquid has been absorbed by the fruit add the flour, breadcrumbs, baking powder, allspice and sugar to the bowl and stir really well to combine. Add the zest, apple, chickpea liquid, molasses and coconut oil.

5. Stir well until combined. Spoon the mixture into the basin and top with large circle of parchment. Gently press it down all over and into the sides.  

6. Cut a large rectangle of foil and a slightly smaller one of parchment – enough to go over the top of the pudding basin with plenty to spare. Lay the foil flat on the surface and the parchment on top of the foil. Make a pleat down the middle of them. Then press it down all around the basin as tightly as possible. Then tie the string twice around the basin as tightly as you can.

7. Place the pudding gently on the upturned saucer in the saucepan and pour boiling water so that it reaches halfway up the side of the pudding basin. It must not reach the foil. Cover and simmer for 3 hours.

8. When the time is up carefully remove the basin then take off the foil and parchment. It should look cooked and when a toothpick is inserted it should come out clean. If it isn’t cooked through return to the pot with the foil & parchment on for a few more minutes.

9. Serve immediately or cool completely with foil and parchment removed. Once cool wrap bowl again with foil, parchment and string, and wrap in a couple of tea towels.

10. Store somewhere dark and cool. It will get better with age and you can make it 6 months in advance.

11. Leftover or whole puddings can also be frozen for up to a year. Let it defrost overnight. The stored or defrosted pudding can be reheated by steaming again or simply remove the foil and microwave the whole thing for about 4-5 minutes in high.