December 11th, 2012

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'Tis the season to be...well, sending cards, mainly.

If anyone would like a Christmas card from chez Brider, leave a comment to this post (comments will, of course, be screened). If you'd like to send us one, let me know where I can leave our address. If you've received one from us before, you're already "on the list," but if your address has changed in the last year, please let us know your new address.

If you're reading this via Facebook or Twitter, just PM me your address there.

(And if anyone can please explain how we went so quickly from, "look, it's too darned early to be thinking about Christmas," to, "ZOMG!!! It's only two weeks away!!!" I'm all ears...)
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A couple of recipes.

One a link I've posted before, to this gorgeous sounding recipe for Potato and Smoked Mackerel Dauphinoise.

The other copied (and slightly adapted) from a recipe book of mum's meaning I can now return it to her. Goes like this:

Gratin Dauphinois

1 kg/2 lb floury potatoes, peeled and sliced
40 g/1.5 oz butter
2 cloves garlic, peeled and halved As I don't really like garlic, going to go with something more to my taste, maybe some mixed herbs.
300 ml/0.5 pint milk
120 ml/4 fl oz single cream
1 teaspoon salt
freshly ground white pepper
pinch of grated nutmeg
125 g/4 oz Emmenthal or Gruyere stuff that, go for Mature English Cheddar cheese, grated.

Lightly grease a shallow casserole dish and cover the base with potato slices to a depth of about 2.5 to 4 cm/1 to 1.5 inches; the dish will look attractive if you overlap the potato slices. Melt the butter in a pan, add the garlic mixed herbs and fry until golden brown. Remove and discard the garlic [could be difficult] and pour the garlic mixed herb butter over the potatoes.

Meanwhile, heat the milk and cream in a pan. Season with the salt, pepper to taste, and nutmeg, and pour over the potatoes. Cover the dish with foil and cook in a preheated moderate oven (180oC/350oF, Gas Mark 4) for about 40 minutes.

Remove the foil, sprinkle with the grated cheese. Increase the oven temperature to hot (200oC/400oF, Gas Mark 6) and bake for a further 20 minutes until the top is crisp and golden brown. Serve immediately.
Serves 6

NOTE: Serve as an accompaniment or as a supper with a crisp salad.