To his fellow sinners - New Year's Eve

Henry Lawson has to have been the most prolific Australian poet with his down to earth comments on so many subjects - it makes one think that perhaps his language of thought was "verse". Here's one on New Year's Eve - to his fellow sinners.

Give yourself a Show: New Year's Eve

TO my fellow sinners all, who, in hope and doubt,
Through the Commonwealth to-night watch the Old Year out,
New Year’s Resolutions are jerry-built I know,
But I want to say to you, “Give yourselves a show”.

You who drink for drinking’s sake, love for lust alone,
Thinking heaven is a myth and the world your own—
Dancing gaily down to hell in the devil’s dance—
This I have to say to you: “Give your souls a chance”.

You who drink because of shame that you think will last,
Or because of wrong done you—trouble in the past—
“Nothing left to live for now,” you will say, I know;
But you have your own self yet, give that self a show!

You who want all things on earth—money, love, and fame
Having the advantage of worldly place or name—
You who have more than you want, even than you know,
In the glorious New Year give someone else a show.

You, the mischief-makers all, who in secret glee
Love to tell the villainies of a scamp like me;
There are things he’ll never tell—things you’ll never know—
Look into your own lives first—give the man a show.

You, the politician, who, for jealousy or gold,
Or for mean ambition, sell, or see your country sold,
Pandering to the hollow crowd, toadying to the low,
For shame’s sake banish selfishness—give your land a show.

Henry Lawson

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Pavlova Torte - a Christmas star



When cooked properly, the outside of the meringue shell will be crunchy, with a marshmallow-like texture on the inside.

Pavlova has become a star of Australian Christmas desserts. It was invented in the 1920s or 1930s, and is named for the Russian ballerina, Anna Pavlova. Sources, however, are in dispute over whether the dessert was actually invented in Australia or in New Zealand. It can be served with whipped cream and fruit or alternatively, with custard or lemon curd made from the egg yolks.

Because pavlova is made primarily of egg whites and sugar, it is a relatively light and low-calorie dessert.
It is possible to prepare pavlova a day in advance of serving, if you leave the meringue shell overnight in the oven after turning off the heat. When the cake has been decorated with whipped cream, it can be left in the refrigerator for a day or two; however, it will lose its crunchiness as the moisture from the cream soaks into the meringue shell. The following version uses a custard creme as a topping and to join the two layers.

Pavlova Torte
Serves 10
8 egg whites
300g (11/2 cups) caster sugar
1 tbsp cornflour
2 tsp white vinegar
1 tsp vanilla essence
Fruit of choice for topping and serving on the side - strawberries, kiwifruit and passionfruit pulp are favourites but I added raspberries and blueberries for extra colour and flavour.

Preheat oven to 160 degrees C. Line 2 baking trays then draw a 22 cm disc on each piece of paper.

Using an electric beater beat egg whites in a clean dry bowl until soft peaks form. Gradually add sugar, 1/4 cup at time until thick and glossy. Beat in the cornflour and vinegar.

Spoon the meringue evenly between the prepared discs; with the intended top one, use a small spoon to form little peaks around the edge of the pavlova. Bake for approx an hour, until pavlova is dry to the touch. swapping the trays halfway through cooking. Turn off oven, leave door ajar and leave pavlova to cool completely, overnight if desired or store in an airtight container.

Custard Creme
8 egg yolks
1/2 cup sugar
2 tbsp cornflour
2 cups milk
1 tsp vanilla essence
3/4 cup thickened cream or Greek yoghurt
Whisk egg yolks, sugar, vanilla and cornflour until smooth and creamy.
Place this mixture into a saucepan, gradually add milk, whisking until smooth. Stir over medium heat until custard thickens.
Bring to the boil then reduce heat and simmer for 2 minutes, stirring constantly. Custard will be quite thick in consistency.
Remove from heat, pour into a separate bowl and cover the surface of the custard with glad wrap. Allow to cool to prevent a skin forming on the top.
Fold in cream or Greek yoghurt.
Join the two layers with custard and spread it on top layer. top with your fruit of choice.

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Christmas Pudding for an inner warmth

Hi R

 

 While we'll most likely be sweltering  in Sydney, attempting to keep cool by eating outdoors, your guests in Milwaukee, will be enjoying the contrast of the indoor warmth and camaraderie with the snowy outdoors.  To many, Christmas is a time for honouring tradition, but in a culinary sense, many here are abandoning the traditional fare for cooler options such as cold turkey and seafood. 

 

One dish, however, remains popular and will often sit side by side with our iconic pavlova.  We enjoyed one such plum pud, a little early, cooked to perfection by my friend, Mary,  Queen of Desserts.  Much tradition and folklore is attached to the Christmas pudding. Traditionally each member of the family takes a turn stirring the mixture in a clockwise direction, making a secret wish as they go. Many people also bake lucky treats into their puddings. The pudding was usually made up to a year ahead, left to mature,  then heated up on Christmas Day and brought to the table flaming with warm brandy and decorated with holly. it can be accompanied by custard  ice-cream but it can also be served with cream, and brandy butter or hard sauce.

Forgive the straying from http://fitinyourjeanscuisine.blogspot.com  - just eat a small portion if you can!

Clara





Here it is, the real thing - moist and fruity,
with a brandy haze!
This recipe is based on Margaret Fulton's rich Christmas pudding in the Margaret Fulton Cookbook, which was my 'bible' as a new cook in the 60's.
The fruit needs to be soaked overnight in brandy or rum.
Serves 8
Prep time 40 mins, cook 6 hrs

• 250 gm each raisins, sultanas and currants
• 100 gm candied orange, finely chopped
• 200 ml rum or brandy
• 250 gm butter, plus extra for greasing
• 275 gm (1¼ cups) firmly packed brown sugar
• 1 orange and 1 lemon, finely grated rind only
• 4 eggs, lightly whisked
• 150 gm (1 cup) plain flour
• ½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
• 60 gm (½ cup) almond meal
• 140 gm (2 cups) fresh breadcrumbs

Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.

Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.

Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.

Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with custard, icecream or cream.

 

 



 




 

 

 



Clara returns with New Year Reflections

 

Hi R and everyone

I'm back!  After two years slogging and having fun, the book,  is published and out there.     We.. lll .... Ok.... if you insist ... - "Mosman Meanders and foreshore flavours" - walks around the Sydney foreshores, history, photographs by Christopher and of course ...food.   And now I'm a blogger again, just in time to wish you all warmest wishes from our hearth to yours.

 

 

 

 

 New Year reflections video is below.  Love Clara