Weather here is foul today, so a good opportunity to make the Christmas cake and mincemeat. The ingredients are quite cosmopolitan, glacé fruits from Kerry Apt Union and almonds from the market both in Apt near Céreste, quince from Granada in Spain, suet from good Irish beef, oranges from South Africa, apples from the garden, eggs from my own hens, Calvados from Normandy, via Mammouth hypermarché in Manosque, pineau des Charentes, from Janine in Céreste, and the rest of the ingredients from Dunnes Stores!
 |
| The Naked Cake |
The cake will be liberally doused with more Calvados and Cognac before it makes the journey to France, where it will be iced and decorated.
 |
| Mincemeat in the making |
The mincemeat will be bottled up and will mature nicely over the next few weeks.
 |
| Mixed and ready to go |
It is said that an army marches on its stomach....try and hoard away a little piece for my visit in February!
ReplyDelete