Did you, like Andrea in Episode 56, resolve to make a classic Yule Log this holiday season? Did you, like Andrea, simply run out of time? Then Stefin suggests you try a Yule … Stump?! (It’s a huge trend apparently, with everyone from Good Housekeeping UK to Martha Stewart jumping on the bandwagon!) If you’re not up to the challenge of a classic bûche de noël, then how about this festive, cheeky alternative, which still features a delicious, moist chocolate cake, but decidedly less intensive decorating?
Heads’ up, listeners: We’re introducing a holiday icon, Figgy Pudding, in next week’s episode (Episode 105), so be sure you have a pudding basin at the ready. This special bowl has high sides, a flat bottom (to sit securely in its boiling water bath), and a lip around which you’ll tie your parchment paper lid. They may be ceramic, glass or plastic (though you wouldn’t want to put a plastic basin in the oven, obviously). Stefin picked hers up at the local hardware store, and they are readily available online, too.
Several Shots of Irish Cream Needed After Dramatic Week in the Kitchen
Drama ensued in the hosts’ kitchens this week while making A Cozy Kitchen’s Homemade Irish Cream. Andrea had to run to the 24-hour grocery at 8 a.m. for a bottle of whiskey (and some pointed commentary from the store clerk), accidentally served her dog a helping of the creamy concoction when she spilled her jug after taking a photo, and broke a collectible cocktail glass. (Sad face.) Not to be outdone, Stefin’s blender erupted in a shower of sparks and smoke when she was blending up the mixture! (Dear Santa: New blender please!) Fortunately for everyone, the Irish Cream is a dream come true and well worth all the excitement! 
Andrea thought the recipe came together easily and resulted in near-perfect results that are delicious served over ice or in coffee. She suggests sieving the mixture after step one to remove any undissolved coffee granules, and may back off on the chocolate syrup in her next batch. She also has a cup of it freezing in a favorite ice-cream recipe right now, so listen back for an update on that ingenious use of any leftovers you may (doubtfully) have.
Stefin thought this Irish Cream was a great alternative to the duo’s favorite eggnog — another smooth and luscious holiday treat. She liked it over ice, which she felt cut the richness nicely. In the future, she might play around with a batch using single cream or whole milk in place of the double cream. (Of course, half-and-half would also be perfect, but, alas, is not available in the UK.)
The recipe states the Irish Cream will keep in the fridge for five days. Use your own personal food-safety comfort level as your guideline.
This Weeks’ Bake Along: Chilled Chocolate & Whiskey Soufflés with Salted Butterscotch Sauce from Good Housekeeping UK
Taking their own good advice from Episode 99, Stefin and Andrea introduce this luscious, no-bake “soufflé” that’s really a chilled chocolate mousse and will billow “soufflé-like” out the top of your ramekins. Though they are available online and in gourmet grocery stores, if you’re unable to find the gelatine leaves (or “gelatin sheets” in American English) called for in this UK recipe, follow these guidelines for how to substitute powdered (or to purchase leaves).
This recipe uses uncooked egg whites, so use eggs you are comfortable with. It also needs at least five hours to chill and set, so plan ahead.
Merry Maraschinos and Other Boozy Fruit Gifts
Inspired by watching Stefin’s brother whip up a batch of homemade maraschino (that’s “mare-a-skeen-o”) cherries this summer, Andrea and Stefin chat about all kinds of boozy fruit treats that make perfect seasonal gifts, as well as what to do with the leftovers from your Cherry Bounce or other homemade liqueurs.
Homemade maraschinos are nothing like the stoplight red versions found in stores. Stefin’s brother recipe is a closely guarded secret, but you can try this simple three-ingredient version, and consider revisiting in the summer when fresh cherries are in season.
A classic Danish rumtopf is a spicy and comforting blend of all kinds of dried fruit (peaches, plums, pears), citrus and rum. It’s perfect eaten warmed up over ice cream, or simply on its own. Andrea and Stefin both like and recommend Nancy Leson’s version.
Knowing how much Stefin loves molasses, Andrea suggests she try Boozy Cherry Molasses. Antioxidants, iron … sounds like a holiday health food!
Did you make Cherry Bounce or another homemade fruit liqueur with us this month? Don’t let the “leftover” fruit go to waste! Serve it as a potent nibble at cocktail time, or do as UK food writer Nigel Slater suggests and serve with a strong blue cheese like Stilton. (And do pick up a copy of Nigel’s Christmas Chronicles, which Stefin loves dipping into this time of year.)
Previously on Preheated …
One Year Ago: Episode 56: Candy for Everyone!
Two Years Ago: Episode 7: Holiday Cookie Challenge
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