recipe

Can you believe it? Where did that come from? And who’d have thought it would happen so quickly!

As I do most years, I have been baking some gifts for people. Both family and work colleagues. The first gift was shared over the weekend. A cute little recipe I picked up in the free xmas cooking magazine from Coles. Vodka Cherries.

750g cherries
1 cup caster sugar
1 cup water
1 vanilla bean
1 cinnamon quill
1 cup of vodka

I began by washing and pitting the cherries,

and sterilising the jars. (You’ll need a 1 litre capacity)

The usual critics made the usual comments.

Combining the sugar and water in a small saucepan you stir it over a low heat without boiling until the sugar has dissolved, then bring to the boil.

Add the cherries vanilla bean, and cinnamon quill (I used pure vanilla essence and ground cinnamon – they were in the pantry) and simmer for 5 minutes, then add the vodka.

You then spoon the cherries into jars and cover with liquid. Seal tightly, and label with the date. They store in the fridge for up to 4 weeks.

As per the recipe, these cherries are delicious served with ice cream, and a little of the syrup can be added to champagne for a cocktail.

We may have used more than a little. But I can attest that it is also delicious in mineral water! They were a complete success at our luncheon table over the weekend! 😀

I have also for the first time attempted truffles. Balls I can do.

My dipping technique needs work!

I think I’ll try these again next year, and just make some more fudge in the mean time!

To my readers, both the recent and those who have been with me from the start, I’d like to thank you all from the bottom of the cockles of my heart, and if I don’t speak to you in the mean time, have a safe, happy, and wonderful giftmas. May your stockings be full, your relatives be kind, and may Santa be generous!

I had this recipe saved as a favourite on my allrecipes.com phone app for the longest time, just waiting for the perfect opportunity and occasion to splash out. That occasion presented itself this weekend, and it was off to the Sydney Fish Market to pick up the juiciest piece of salmon we could find!

2 teaspoons olive oil
4 cloves of garlic
1 tablespoon of white wine
1 tablespoon of honey
100mls balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
1 tablespoon of fresh oregano
6 Salmon fillets (approx 100-140g each) with skin on

Obviously we got 2 pieces at about 300g each.

It’s summarised as “A glaze featureing balsamic vinegar, garlic, honey, white wine, and Dijon mustard makes baked salmon filets extraordinary.”

1. Pre-heat your oven to 200C. Line a baking tray with baking paper.

2. Heat olive oil in a small saucepan over a medium heat; add garlic and cook until soft, about 3 minutes. Mix in the white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer uncovered for about 3 minutes or until slightly thickened. Take off the heat and add the oregano.

3. Arrange the salmon fillets skin side down on the prepared baking tray. Brush the fillets with Balsamic Glaze.

4. Bake in the pre-heated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush the fillets with remaining glaze. Use an egg slice to transfer fillets to a serving platter, leaving the skin behind on the tray.

As you can see, I paired it with the current favourite of beans, asparagus & prosciutto. To drink we had a Pendfolds bin 128 2008 shiraz. (We were celebrating after all!)

I cannot fully describe to you how wondrous this dish is! It seemed seriously restaurant quality, and I kept having to remind myself that I had done it! Highly recommended!

One week ‘til Santa!

Balsamic Glazed Salmon

recipe

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