Things to make and do January 2019

As promised here is the first draft of things to make in January 2019.

Things to make and do January 2019

1.	Dried Fruit: Sort through the dried fruit stash.  Any older fruit turn into home-made mincemeat and/or dried fruit chutneys.  If there are any apricots to be had then turn this into dried apricot jam. Dried Fruit is too expensive to be wasted and you want the most for your money.
	Uses:  Mincemeat can be made into mince pies through the year or used in Mincemeat cake or in puddings like strudel.  Dried fruit chutneys can be stored until next Christmas or used through the year with cheeses and cold cuts.  It means that there is always a meal to be had especially with some left overs. Just add some home-made chips or Bubble n squeak and you have a feast.  Chutneys can also be added to casseroles and stews for a dash of extra flavour. I also use dried crystallised ginger with ginger wine to make an ice cream topping.  Raisins are soaked in rum and Sultanas in brandy and then served with ice cream.  Dried cherries in home made cherry brandy or cognac.  All make something go that little bit further. Dried Apricot jam can be used in pastries and tarts.  It can also be used on a rich fruit cake to stick marzipan to the cake.  The jam can also be used to make a sauce for a steamed pudding or the basis of a sauce to be served with chicken or a little added to home-made gravy.  There are many uses and we are only restricted by our own imaginations. Dried Apricot and Garlic Chutney: A Delia Recipe from her Christmas book.  Making it now it will be ready for Christmas this year.  This is a favourite and would also make a useful addition to a Christmas hamper.
2.	Fresh Fruit If there are any oranges, Clementine’s, mandarins, grapefruit left over from Christmas turn them into curds to be served lavishly in swiss rolls or Victoria sponge cake for tea time. Even in home-made meringue pudding you don’t just have to make lemon although delightful it is. I have some passion fruit which are going to be turned into passion fruit curd.  The ultimate aim is to make the most of what you have ingredients wise so you do not waste anything.  Just because it is not in season do not feel guilty about making it.  Make it and stash it on your pantry shelf.  You can also make marmalade from the citrus fruits. Grapes can be dehydrated to create your own dried fruit perhaps for use in your Christmas cake for December 2019. You can of course also use the fruit that is left over from fresh and make a fruit salad or turn into compote for serving with pancakes for pudding with some fresh cream or ice cream.
3.	Seville Oranges: Keep a look out for these and buy some to make Marmalade for the year to come.  Also freeze the pulp to make more for when you run out of the main stock. Vin D’Orange: make at least a couple of batches of this for drinking next Christmas.  Can also be given away as part of hamper presents.
4.	Wine and Beer Kits: If you have any lurking in the cupboard get them made and out of the way with.  You will then have some drink in house ready to drink when things get a little busier.
5.	Home made Christmas Cards and parcel labels: Make these through the year so that you have these all done and dusted and have a nice stash so that you will never be taken unawares.  You can cross stitch these, paint them, make them out of card and paper etc..etc.  However, the earlier you get a wriggle on the better. Also buy Christmas cards as well when reduced the same a wrapping paper.
6.	Christmas Ribbons Rosettes: for parcel packaging. I have a bow maker and intend to make a load of these up. I sourced the florists’ ribbon from Hobbycraft and have been able to source in different widths quite cheaply but I have other ribbon I am going to add in which is recycled or the ends of batches of ribbon.  Look out for any kind of ribbons during the year especially if it is reduced.
7.	Weekly Bake: Time to do some serious baking for the family during the week.  Also, a time to test drive “new to you” recipes and sort out the ones that you want to put on your Christmas make lists.  Cakes are so expensive these days I think it is time for a return to the weekly bake, which will also fill the luncheon boxes.  I buy a tray of about 30 eggs which roughly lasts me a couple of weeks.  However, if I need more then I buy another tray.  You can always freeze egg whites or eggs so that you do not waste them.  Alternatively, if they are getting near their best before date boil them for pack-ups i.e. egg mayonnaise or use up in egg custard tart(s) or quiche, bread and butter pudding.  There is always a use – even ice cream.
8.	Freezable items: Sometimes you come across bargains in the reduced section and it would be foolish not to take advantage. Swede and carrot crush is a good one to do, and also any other veggie.  Also making your own flavoured butters from scratch from reduced double cream.  It is well worth adding little bits to your freezer yourself.
9.	Waste: Try and use everything you have to hand – I tend to do a stir fry once a week if there are little bits of veggies left over with some chicken.  The same as with bread.  Bread often gets wasted but it need not be.  It can be dried in the oven and then blitzed to make home made breadcrumbs, turned into bread and butter pudding and also bread pudding slice or indeed home made bread sauce which you can make in bulk and then freeze to bring out to have with any kind of poultry.
10.	Dairy: Where possible I want to be able to make my own dairy products for use in my kitchen.  I am talking about simple things like curd cheese which will be ideal for home made curd cheesecake which is a favourite here.  Something my Nan always used to make and which we did not like much as children but absolutely adored as adults.  I make yogurt anyway, have recipes for various different cheeses including Feta style and also for Buttermilk, Crème Fraiche etc.  Where possible this will be dealt with weekly depending upon the needs of the kitchen and the recipes I propose to cook.
11.	Forced Rhubarb: This is delicate and expensive but well worth putting down.  I always bottle a couple of batches in syrup.  It can also be added to gin and vodka to make a liqueur style drink and also Rhubarb cordial/syrup.  I shall keep my eyes peeled for this as it is worth the effort.

      Catch you all later today.

      Pattypan

      xx