Kenwood Christmas Menu:
Christmas Pudding Chocolate Spread
Spiced Quince & Cranberry Chutney
Christmas arrived early last week, a VERY large and VERY heavy parcel was delivered to me, all wrapped in Christmas paper and with a card, just for me, from Kenwood. To say that I was ecstatic would be an understatement, I was very, very pleased and very, very excited! I knew that a Titanium Kenwood Chef was being sent to me, but I didn’t quite believe it until it was lugged into my house by two burly men……and there it sits on my kitchen work surface, all shiny, silver, gleaming and new, and all mine! I am one of five very lucky food bloggers who are taking part in The Kenwood Christmas Menu – a wonderfully festive and seasonal campaign where we create tasty and exciting recipes, with the aid of our Kenwood Chef’s and share them with you. The other four Kenwood Christmas Menu Chefs are: Beth from Jam and Clotted Cream, Sian from Fishfingers for Tea, Becs from Lay the Table and Eliza from The Recipe Blog. Don’t worry if you forget who we all are, because we are sharing our recipes and Kenwood Christmas Menu posts in every post we publish, just look for the live links at the bottom of this and all future Christmas menu pages.
Over the next four Mondays I’ll be sharing some wonderfully seasonal recipes with you, with serving suggestions for accompaniments, puddings and desserts, the main event as well as some ideas for home-made gifts. Today’s post is titled “Getting Ready” and I am sharing TWO of my favourite recipes for delicious wintry treats in the run up to Christmas, which are also perfect for gift giving, Christmas Pudding Chocolate Spread and Spiced Quince & Cranberry Chutney.
Both of these recipes are very easy to make, and the Kenwood Chef was invaluable in the preparation of both of them. I used the Food Processor attachment to chop the quinces, apples and onions (for the chutney), making it a breeze as quinces are so hard to cut by hand; then I used the K-Beater (in the bowl) to mix my butter, chocolate and sugar together for the chocolate spread - the mixture was so light and fluffy as I let the machine mix and beat it for about 5 minutes. I love making chutney and make lots throughout the year depending on what seasonal fruit and vegetables I have to hand, but, I HATE chopping the orchard fruits, especially quinces, so I was delighted at how quickly everything was chopped, plus, the food processor was extremely quiet too.
I am rather pleased with my Spiced Quince and Cranberry Chutney – it is such a pretty colour, and although chutney normally needs to mature for about one month (so this is the perfect time to make chutney for Christmas and the New Year), a wee tasting trial with a hunk of cheese and some home-made bread, told me that this mellow and aromatic chutney would be good to eat in about two weeks time, as it was not harsh and was beautifully fragrant and fruity with the cardamom making a stealthy but aromatic appearance on the tongue…...it made a perfect and very well-behaved partner to my rather raunchy mature farmhouse Cheddar cheese. If you manage to make a batch of this chutney now, you can steal a pot or two before Christmas, and indulge in some pre-festive feasting…….go on, you have my permission! The recipe is below and I do hope that you manage to get some quinces to have a go at making this exotic preserve…….then, just dollop it on cheese, smear it on hams or dally with it when spread on cheese on toast…..
My Christmas Pudding Chocolate Spread is a veritable indulgent delight – melted chocolate is whipped up (to a frenzy!) with butter, dark sugar, mixed spices, citrus peel, dried fruits and brandy, for a decadent treat, which brings risqué to the breakfast table when served with toast and danger to the teatime table when serve with buttery shortbread biscuits.……it’s quite simply divine darlinks! It’s a shame that you can’t see the added fruit and nuts in the photos, but you can certainly taste them, and now and then you get a rather seductive glimpse of them as they reveal themselves when spread on buttery brioche or other yeasty chocolate spread vehicles.
This naughty spread keeps for up to a month in the fridge, and just like my Spiced Quince and Cranberry Chutney, it makes a wonderful gift, especially when accompanied by some home-made shortbread or maybe some biscotti…….you can vary the dried fruits to suit, but, there is something very nostalgic and comforting about dried mixed fruit such as sultanas, currants and raisins (with mixed peel) when added to Christmas baking and preserving, along with a generous slug of brandy too…….or whatever poison takes your fancy, and the mixed spice gives it warm and fragrant scent and flavour, it’s a winning recipe and the longer the sugar and butter with the melted chocolate can be mixed, the better, you will end up with a light and fluffy spread, and so much better than that sickly sweet chocolate and nut spread……..you know the one, the one that starts with an “N”! Anyway, the recipe is below, so, why not whip up a batch this week, in readiness for generous gift-giving or greedy gourmet sessions with a spoon at the ready, whilst lurking by the fridge……
I hope you have enjoyed my first Kenwood Christmas Menu post; look out for three more posts with all sorts of delicious recipe ideas; and of course, you don’t have to have a Titanium Kenwood Chef to make any of these recipes, although it has helped me tremendously, but a trusty paring knife and a hand mixer will also do the same job, albeit slower. I LOVE reading your comments, so PLEASE do leave a comment if you like what you read, or want to ask me a question…….it really is the icing on the cake for me and I always reply! Have a wonderful week, see you later, Karen
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(I received a Kenwood Titanium Chef in order to create recipes as part of the Kenwood Christmas Menu Blogger Challenge)
Do you like to get ahead with preserves and gifts in jars for Christmas and the New Year?
What are your favourite recipes to make?