Festive Treats at Cape Grace

To give you a helping hand with festive food and drink, I sent an S.O.S to the Cape Grace elves – in this case our Head Pastry Chef, Lorraine Meaney and Bascule Manager, George Novitskas – to see what they have in their stockings to tempt you.

Lorraine had her favourite HOMEMADE CHRISTMAS FRUIT MINCE PIE FILLING:

INGREDIENTS

  • 225g apples
  • 110g suet
  • 175g raisins
  • 110g sultanas
  • 110g currents
  • 110g mixed peel
  • 175g Demerara sugar
  • 1 orange zest and juice
  • 1 lemon zest and juice
  • 2 tsp mixed spice
  • ¼ tsp cinnamon
  • Pinch nutmeg
  • 3 tbl Brandy

METHOD

  1. Combine all ingredients except the brandy and marinate for 12 hours in a cool place.
  2. Heat oven to 120°C and cover a tray with tin foil.  Place the fruits on the tray and bake for 3 hours.
  3. Remove from the oven and allow the fruit to cool.  Stir in the brandy.
  4. Sterilise three 350ml jars and fill with mincemeat. Cover with wax paper circles and seal with a rubber band.

George had just the thing to get you into the Christmas ‘spirit’:
SANTA’S SPECIAL SPICED ROOIBOS COCKTAIL.

INGREDIENTS

50ml Scotch whisky
25ml Fresh lemon juice
25ml Rooibos-infused syrup

METHOD 1: Rooibos-infused Syrup

2 teaspoons of loose leaf Rooibos tea mixed with 100ml water and equal parts of sugar

METHOD 2: Cocktail

  1. Place ice into a cocktail shaker and the rest of the ingredients.
  2. Place ice into a tumbler. Shake and strain into the chilled tumbler.
  3. Garnish with orange and a cherry.

What food or drink do you especially look forward to at Christmas?

Merry Christmas everyone!

Compiled by Mandy Rutherford, Cape Grace F&B Marketing Executive

Be Sociable, Share!

    Leave A Comment

    For Anti-Spam reasons, please provide the correct answer below: