from one generation to the next
It’s heating up in my December kitchen. With less than four weeks until Christmas day, preparations are underway to stock the fridge to help cope with the pressures of the busy lead up period. I find the caterers brain clicks into gear in anticipation of a time poor and fun rich month. I marinate fetta and olives, pickle vegetables and fruit, stock up on cheese, vacuum packed prosciutto, salami, smoked salmon and white anchovies. Airtight containers I fill to the brim with pita crisps to serve with dips, oatcakes to serve with cheese, grissini to serve with antipasto.
I’m always generous in the amounts I prepare as Christmas marks the beginning of the summer holidays in Australia. I like cooking to be a discretionary pastime during January’s lazy days, so longlife leftovers form the basis of lazy lunches.
The days of Christmas fruitcake and fruit mince pies passed with my parents. Those with a sweet tooth won’t miss out though, I’ll make panaforte, hazelnut bread and chocolate Yuletides log. They were a big hit last year and all have a long shelf life
We’re free this Christmas day to sleep in, hog the whole bottle of brunch champagne and laze around until late afternoon. Then we’ll be invaded by excited grandkids and their weary parents. Because they’ll have eaten a huge lunch of roast turkey and plum pud with the inlaws I’ll keep it light. Seafood, salads, cherries, berries and gelato all feature on my current plan.
Celia at Fig Jam and Lime Cordial generously hosts the wonderful monthly In My Kitchen forum where bloggers from around the world share what’s happening currently in their kitchens. I highly recommend you take a look.