Quote:
Originally Posted by mobertol
I make my own -they are dead easy and make a nice pressie for friends. I also make Chocolate truffles (would you believe i still have chocolate from some Easter eggs that needs using up)
Last year I was dead keen and made a selection with mince pies and Cantucci (almond biscotti) for friends. I also made my own patés and terrines too -am still waiting for inspiration this year...
I have put the dried fruit steeping in Brandy and Port for the mince-meat this aft. -once you've tried home-made you'll never buy Robinson's jars again! (I use Delia Smith's recipe without the suet!) 
Normally I also make home-made ravioli with a braised beef stuffing on Xmas eve, while listening to my Xmas CD's.  |
As I don't yet have a proper kitchen in this house I don't cook more than I have to.
Always used to make my own mincemeat usually at the same time as pudding and cake so about 6 weeks before Christmas to give it time to mature. Sometimes didn't use it till the following year.
Also have a pate recipe to die for...