You know it’s Christmas when the queue in the Hermanus Woolworths winds up and down three aisles at 7 30 am. It’s a killer hot day, and everyone’s dashing around trying to keep the festive spirit together.
I’m also getting in on the fever. I’ve baked like a banshee today, a second batch of mince pies, a lemon and vanilla biscuit wreath, a batch of puff pastry and a few other things are ticking over. The other day I attempted to bake some Lebkuchen but they turned out rock hard. So I whipped out the gold and silver dust, and a dash of yellow raffia, and did some cookie pimpin' for the tree.
My fave thing from today is the quince stuffing I dreamed up for the half- smoked turkey tomorrow:
Quince, red onion, rosemary and rosé wine stuffing
1 red onion, finely chopped
Dash of olive oil
1- 2 cloves garlic, depending on how tight your family is, crushed
1 tablespoon (15ml) red wine vinegar
½ cup dry rosé wine
3 slices white bread, crusts removed, blended to make crumbs
40g pine nuts, toasted and roughly chopped
- Sauté the red onion in the olive oil for a minute or so before adding the garlic
- When cooked through, add the red wine vinegar. It might splutter so watch your face.
- Then add the rosé wine and reduce until the liquid is nearly all gone. Add the rosemary and fry for two minutes.
- Add the breadcrumbs and pine nuts. Season to taste with salt.
How Christmassy and curios is that reddish purple colour with smatterings of green?