A December recipe
...and some gift suggestions.
So, I’m sending my December newsletter early for a few reasons. I’ll be away at the end of the month. And I want to send you all a Christmassy recipe, and there’s no point getting that after Christmas. Also, I have a few gift suggestions for you!
We are still in the darkening time of the year, with each night longer than the last. We are experiencing some bitterly cold weather here, going outside is no fun at all, though I still have some foraging to do. The frost silvered branches are lovely to look out at however, and the birds are very appreciative of food and water. It’s a time to turn inward, and pause. Take time to rest. Which can be tricky with the Christmas frenzy. I’m looking forward to the Solstice, when that darkening turns to lightening, and we can look forward to the Spring.
I have been busy this month teaching people how to make sustainable foliage arrangements that use locally grown foliage, a recycled jar filled with sand and covered with hessian. Thank to Westmeath Libraries for funding this. And check out their excellent courses here!
Unusually, we got a picture of all the participants with their creations at the end in Athlone, thanks to the dynamic participant who organised us into that! And great for the shy ones, being able to hide behind their arrangement.
As always, I love how different all of the arrangements are - showcasing the creativity and originality of the class.
If you’ve been to one of my November classes in the Refill Mill, you’ll have had some mince pie cookies. I’ve had lots of requests for the recipe, so I’m sharing it here. If you like the taste of mince pies, but don’t want the faff of making the pastry and filling it, these are ideal. And also loved by people how normally don’t like mince pies. I also have a vegan version!
Now, you can make your own mincemeat for these, and I usually do, because my husband really hates mixed peel. (I linked to a recipe above - I do something like this.)
However, it’s perfectly fine to buy a jar to use - this recipe adds lots of extra flavour to jazz up the jar offering.
Also, if you make the quantities below, it’s a lot. So, I wrap portions in old butter wrappers or parchment or greaseproof paper, and freeze them so that I can have fresh mince pie cookies in a jiffy.
Scroll to the bottom of this newsletter for the 2 mince pie cookie recipes.
Onto the gift suggestions. To be sustainable, I really like to give edible gifts - especially ones that can last a while like jam or other preserves. However, you need to have thought ahead quite a bit to be in a position to give homemade jams. Next best thing would be an Irish company making preserves with Irish grown ingredients - some lovely gift packs here from Morans Megajam. A hardworking family run business, worth supporting. Love their strawberry gift pack.
Even better than giving stuff is the gift of experience. If can be as simple as arranging a walk with a distant friend, and bringing a flask of hot water and a treat (mince pie cookie maybe?) Don’t underestimate the value of giving your time!
We have seen lots of family groups and friends signing up for our workshops at the Refill Mill. Some women bring their mothers (or mothers in law). Others come with sisters. Friends come to spend time together, and enjoy some structured fun. The workshops are relaxed and always include tea and a baked treat.
Eibhlin and I have put together a variety of courses starting in January. There are more to come, but for now here’s what we have. Keep this link as more will be added to this page. We have a flower growing course in there for February - that’s very exciting for me, it’s good to imaging seedling sprouting when it’s so cold and dark right now.
And as usual, I’m going to leave you with a song - it’s Christmassy, but not one that gets played too often. I hope that you enjoy it. And look forward to seeing some of you in 2023 at workshops!
Mince Pie Cookies
250 g butter
140g sugar
300g flour
1 egg
40 g porridge oats
400 g mincemeat (1 jar)
1 teaspoon cinnamon
1 teaspoon allspice (use mixed spice if you don’t have this)
Zest of an unwaxed orange (or lemon)
Preheat the oven to 180C
Melt the butter and mix all the ingredients together. If it’s very wet and runny , add an extra 10-20g rolled oats. Using a medium size spool, plop some dough on a parchment lined cookie sheet. Use a fork to flatten a bit. Bake for 20-30 mins, depending on your oven. Check after 15 minutes - the cookies are done when they are golden brown on top and underneath.
And here’s the Vegan version:
(Vegan) Mince Pie Cookies
230 g vegetable oil (e.g. sunflower)
150g sugar
260g flour
100 semolina (or 50g semolina/50g ground almonds)
40 g porridge oats
400 g mincemeat (1 jar)
1 teaspoon cinnamon
1 teaspoon allspice (use mixed spice if you don’t have this)
Zest of an unwaxed orange (or lemon)
Preheat the oven to 180C
Mix all the ingredients together. If it’s very wet and runny , add an extra 10-20g rolled oats. Using a medium size spool, plop some dough on a parchment lined cookie sheet. Use a fork to flatten a bit. Bake for 20-30 mins, depending on your oven. Check after 15 minutes - the cookies are done when they are golden brown on top and underneath.