Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea!

Learn how to do Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea! for your friends and family. this revenue from Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea! it is delicious

Make Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea!

So, you didn’t exactly get your Christmas shopping done early this year. In fact, it’s Christmas Eve, and you haven’t started yet. Well, you’re in luck, because there’s such a thing as this homemade instant hot chocolate mix. We really shouldn’t be rewarding you for procrastinating, but that’s exactly what we are doing here. 

Not only is this stuff way better tasting, and contains no “how do you pronounce that?” ingredients, but it also takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.

I’m linking to the same exact Dutch-processed “cocoa rouge" that I used here, so that you can get all the particulars, and hopefully find something very similar. The better the cocoa, the better the hot chocolate. Or is it hot cocoa? Either way.

By the way, this will be the last video of the year, and we’ll be taking a little break until the New Year. Whether it includes homemade hot chocolate or not, I want to wish you and yours a very Merry Christmas, and Happy New Year! And, as always, enjoy!

Makes enough for about 20 cups of hot chocolate:

1 cup unsweetened cocoa powder

1 1/2 cup white sugar

1 teaspoon fine salt

pinch of cayenne

- Use 2 tablespoons per cup of hot milk

Share this recipe from Homemade Instant Hot Chocolate Mix – Special Last Minute Edible Christmas Gift Idea! with your friends and groups

Christmas Eggnog – Maybe I Do Like It

Learn how to do Christmas Eggnog – Maybe I Do Like It for your friends and family. this revenue from Christmas Eggnog – Maybe I Do Like It it is delicious

Make Christmas Eggnog – Maybe I Do Like It

I’ve never been a big eggnog person, and that’s putting it kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did an anti-nog tweet recently, just for a few cheap, seasonal laughs, but then I realized I was being unfair to this iconic Christmas drink.

I was basing most of my hating on the stuff in the carton from the supermarket, which features no booze, and a nutrition label you seriously don’t want to read. The homemade stuff I’ve had was significantly better, and so I decided to film this rather easy process, since I get so many requests this time of year.

This recipe does feature raw egg whites, so there’s a very, very tiny chance of a foodborne illness. If you’re concerned, please feel free to use pasteurized eggs, or Google, “how to safely use raw eggs,” or just make something else.

Freshness is the key here. The freshest eggs, milk, and cream you can get, and don’t even think about using pre-ground nutmeg. Maybe this recipe will be the one that finally has you going out to buy that jar of whole nutmeg and grater, but it really is the key. I hope you give this luscious liquid custard a try soon. Enjoy!

Ingredients for about 6 servings:

(recipe based on Alton Brown’s famous version)

For the custard base:

4 egg yolks

1/3 cup white sugar

2 cups whole milk

1 cup heavy cream

cook to 170-180 F. , then add;

2 to 3 ounces bourbon whiskey

3/4 teaspoon freshly and very finely grated nutmeg

For the meringue:

4 egg whites

1 tablespoon white sugar

- Add meringue to cold custard base, mix, and chill until very cold. Whisk thoroughly before pouring.

Share this recipe from Christmas Eggnog – Maybe I Do Like It with your friends and groups

chocolate quente de cardamomo // cardamom hot cocoa

Learn how to do chocolate quente de cardamomo // cardamom hot cocoa for your friends and family. this revenue from chocolate quente de cardamomo // cardamom hot cocoa it is delicious

Make chocolate quente de cardamomo // cardamom hot cocoa

a última receita a publicar neste Natal. uma receita de gulosos. porque deste lado não se é saudável nesta época. desde rabanadas, a aletria e até a chocolate quente. é tudo para tornar esta época mais festiva. mais saborosa. com amigos e família por perto. será um Natal em Portugal, mais uma vez. ao fim de alguns anos. é diferente. mas até tenho saudades dos tempos idos. aqui deixo os votos de um Feliz Natal. a todos os que desse lado se encontram <3

the last recipe to publish before Christmas. the last recipe for the sweet tooth people. because on this side we are not healthy this time of the year. from 'rabanadas', to 'aletria' to hot cocoa. it's all about making the holidays more festive. sweeter. with friends and family around. will be a Christmas in Portugal, once again. after a few years. it's will be different. but I kinda miss the bygone times. have a Merry Christmas and be merry to all of you on that side <3

chocolate quente de cardamomo

para 4

Para fazer este chocolate quente utilizo uma marca de chocolate quente espanhola, a Caoflor. Pois serve para fazer o famoso 'Chocolate a la Taza', que se come à colher ou se serve com churros em Espanha. Já vem preparado para engrossar, não é preciso adicionar farinha nem nenhum outro ingrediente. Oh, e é gluten-free.

Eu utilizo o cardamomo para dar sabor, por não ser grande fã de chocolate, no entanto é dispensável para os mais apreciadores.

ingredientes:

150 g chocolate em pó

6 vagens de cardamomo

800 ml de leite

200 ml natas

Num almofariz esmagar as sementes de cardamomo, até ficarem moídas. Adicionar o chocolate em pó, o cardamomo e o leite numa panela e levar a lume médio, durante 10 minutos, até engrossar.

Entretanto bater as natas até ficarem firmes e com volume.

Quando o chocolate quente estiver pronto, verter para umas taças e esperar uns minutos antes de servir com as natas por cima.

Acompanhar com bengalas 'peppermint'.

Feliz Natal!

cardamom hot cocoa

serves 4

To make this hot cocoa I do use a Spanish hot cocoa brand, named Caoflor. It's the one used to make the famous 'Chocolate a la Taza' that they eat with a spoon everywhere in Spain and the one served with churros. It's already prepared to be thick, so you don't need to use any extra flour or other thick ingredients. Oh and it's gluten-free.

I add cardamom to make it to my taste as I'm not a big fan of chocolate. Although if you do love chocolate, you can skip it!

ingredients:

150 g ground chocolate

6 cardamom pods

800 ml milk

200 ml whipped cream

In a mortar, ground the cardamom seeds. Add the chocolate, cardamom and milk to medium saucepan and heat over medium heat for about 10 minutes until thick.

Meanwhile whip the cream until firm.

When the hot chocolate is ready, pour to a cup and wait a few minutes before serving with whipped cream on top.

Serve with some peppermint sticks.

Feliz Natal!

Share this recipe from chocolate quente de cardamomo // cardamom hot cocoa with your friends and groups

Sausage Cheese Balls - Rolling into Christmas

Learn how to do Sausage Cheese Balls - Rolling into Christmas for your friends and family. this revenue from Sausage Cheese Balls - Rolling into Christmas it is delicious

Make Sausage Cheese Balls - Rolling into Christmas

What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for making party-goers happy. No one goes to a holiday party thinking, “I hope they serve sausage cheese balls,” but they all leave very grateful you did.

I’m not sure how these evolved into a Christmas snack, but I bet it has something to do with the fact you can stretch a few pounds of meat and cheese into enough finger food for a large crowd. They can also be made ahead, which helps in the old holiday time management department.

This is a recipe where everyone uses the same basic ingredients, but in wildly different proportions. Look online, and you’ll see versions with half the amount of biscuit mix, as well as ones with three times as much. It all depends on how bready verses cheesy/meaty you want your balls to be.

The bad news is, the only way to figure out your ideal formula is to test multiple versions. This is also the good news. Speaking of formulas, this originally calls for biscuit mix (like Bisquick), but I prefer to use self-rising flour. Besides some added fat, that’s all biscuit mix is, and a little extra cheese more than makes up for any missing shortening.

If you have some biscuit mix in the cupboard, by all means use it, but otherwise I see no need to go out and buy a box. If you don’t have self-rising flour, I’ve given instructions below for how to make your own. I really hope you give these sausage cheese balls a try soon. Enjoy!

Makes about 48 sausage cheese balls:

1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)

pinch of nutmeg

1/2 cup finely sliced green onions

1/2 pound shredded extra-sharp cheddar cheese (about 3 cups)

2 cups biscuit mix, or self-rising flour (*see below to make your own)

2 tablespoons milk

- Bake at 450F. for about 12 to 15 minutes, or until cooked through (I like to broil for a minute or two for extra color)

* To make your own self-rising flour, sift together 2 cups of all-purpose flour, with 1 tablespoon baking powder, and 1 teaspoon fine salt.

Share this recipe from Sausage Cheese Balls - Rolling into Christmas with your friends and groups

Christmas Table: White and Red

Learn how to do Christmas Table: White and Red for your friends and family. this revenue from Christmas Table: White and Red it is delicious

Make Christmas Table: White and Red

Velas reluzentes e 'small gatherings'. Simples com folhagem, velas brancas e um toque de vermelho e branco. Talheres antigos, copos de diferentes feitios e flores brancas do jardim.

A luz das velas ajuda a criar o ambiente, contrasta perfeitamente com a mesa de madeira e combina com guardanapos brancos. Não é preciso nem pratos na mesa, posso criar 'finger food' para o encontro.

Outro 'gathering', mais uma fez festivo.

Feliz Natal

Glimmering candles and small gatherings. Simple with fresh leaves, white candles and a touch of red and white. Old cutlery, different shaped glasses and white flowers from the garden.

The light from the candles helps creating the mood, constrasts perfectly with the wooden table and matches the white napkins. Don't even need plates on the table, I can make it to go along with some finger food.

Another gathering, another festive one.

Merry Christmas.

Share this recipe from Christmas Table: White and Red with your friends and groups

Home-Cured Holiday Ham – First You Brine, Then You Brag

Learn how to do Home-Cured Holiday Ham – First You Brine, Then You Brag for your friends and family. this revenue from Home-Cured Holiday Ham – First You Brine, Then You Brag it is delicious

Make Home-Cured Holiday Ham – First You Brine, Then You Brag

There are many reasons for making your own holiday ham, but the best one of all, may be the most superficial. After the holidays, as people are standing around the water cooler, bragging how great their glazed carrots were, or how amazing the cranberry sauce came out, you can say, “That sounds great, but did anyone else cure their own ham? I didn’t think so.”

Above and beyond establishing your culinary dominance with friends, the other reasons are pretty good too. You can flavor your ham any way you want; you can somewhat control the salt content; and depending on how many people you need to feed, can cure any size cut of pork you want, from a whole leg to a small loin roast.

There are thousands of different brine and spice combinations, but the procedure is pretty much the same no matter which way you go. However, there is one thing all these recipes have in common, pink salt. To make a true ham, you’re going to need a curing salt that contains sodium nitrite, which is what gives the meat its pink color, and signature “ham” taste, verses something that just tastes like roast pork.

This magical ingredient goes by several names, including Pink Curing Salt #, Insta Cure #1, or the one I used, Prague Powder #1. Yes, you can theoretically use things like celery juice, but long story short, nitrites are nitrites, and it doesn’t matter where they come from. For more info on that, and potential health issues, this article by Michael Ruhlman is a good read.

Once the ham is cured, you’ll want to give it a soak to rinse off the brine, and how long you do this can effect how salty your meat is. I prefer just a quick dunk, but you can leave it for as long as 24 hours, which will produce what I’ll call a low-sodium ham. It’s still pink, and flavorful, but barely salty. Experimentation is the only way to figure out how long to you should go, but I wanted to give you the range.

If you do want a home-cured ham gracing your Christmas table, I’ve given you just enough time to get it done. A local butcher should be happy to give you a few tablespoons of pink salt, otherwise it’s quite easy to find online. Whether it’s for a holiday dinner or not, I really hope you give this a try. Enjoy!

Ingredients:

7 to 10 pound fresh, bone-in pork shoulder “picnic” arm roast (or any large hunk of pork)

For the brine (adapted from Ruhlman’s basic ham brine recipe):

6 quarts water

18 ounces kosher salt (this is about 2 1/4 cups Morton's Kosher Salt, or 3 2/3 cups Diamond Crystal Kosher Salt, as they have difference size grains)

2 cups brown sugar

2 tablespoons plus 1 teaspoon pink salt #1

1 rounded tbsp pickling spice, or any spices you want

For the optional glaze:
1/4 cup Dijon mustard
1/4 cup maple syrup
pinch of cayenne
pinch of salt  

- Once cured, you should smoke and/or roast your ham until it reaches an internal temp of at least 145-150 F. 

- For a more detailed video on how I prep a ham for the oven, check out this Crispy Honey-Glazed Ham video.

Share this recipe from Home-Cured Holiday Ham – First You Brine, Then You Brag with your friends and groups

biscoitos de alecrim e laranja // rosemary and orange biscuits

Learn how to do biscoitos de alecrim e laranja // rosemary and orange biscuits for your friends and family. this revenue from biscoitos de alecrim e laranja // rosemary and orange biscuits it is delicious

Make biscoitos de alecrim e laranja // rosemary and orange biscuits

biscoitos, bolachas e muitos doces. em espírito natalício. para pendurar na árvore. para oferecer em caixas. para celebrar esta época festiva. e ser festivo. com sabores tradicionais. e sabores diferentes. com um pinheiro pequenino enfeitado de biscoitos caseiros.

biscuits, cookies and loads of sweets. in a christmas mood. to hang in the christmas tree. to offer in small boxes. to celebrate this festive season. and be merry. surrounded with old and traditional flavours. with different flavours. with a tiny christmas tree decorated with homemade biscuits.

biscoitos de alecrim e laranja - para pendurar na árvore de natal

faz 30

ingredientes:

115 g açúcar

115 g manteiga sem sal, à temperatura ambiente

1 c. sopa de alecrim fresco ( 2 raminhos)

1 c. sopa de casca de laranja ralada (1 laranja média)

1 c. chá leite

225 farinha

Pré-aquecer o forno a 175ºC e forrar um tabuleiro com papel vegetal.

Num processador de cozinha bater a manteiga com o açúcar até ficar consistente. Adicionar então o alecrim (finamente picado), a casca de laranja, o leite e a farinha à mistura, com uma colher de pau até estar uma massa firme

Amassar então a mistura e formar uma bola com a massa.

Então por polvilhar com farinha a superfície onde irá ser estendida a massa e estender a massa com um rolo até ter 0,3 cm de espessura.

Usar um cortador de biscoitos, cortar os biscoitos nas formas desejadas e fazer um buraco para que possam ser penduradas.

Levar ao forno por 10 minutos a cozer. Retirar do forno e deixar arrefecer.

Bom Apetite!

rosemary and orange biscuits - christmas tree cookies

makes 30

ingredients:

115 g sugar

115 g unsalted butter, at room temperature

1 tbsp. fresh rosemary leaves (2)

1 tbsp. grated orange zest (1 medium orange)

1 tsp. milk

225 g plain flour

Pre-heat an oven to 175ºC degrees and line a baking tray with baking paper. 

In a food processor mix the butter and sugar until fluffy. Then add the rosemary leaves (finely chopped), orange zest, milk and the flour to the mixture with a wooden spoon to make a firm dough.

Then knead the mixture and make a ball with the dough (don't overwork knead the dough).

Sprinkle with flour the surface where the dough will be rolled out and roll out the dough with a rolling pin until 0,3 cm thick.

Cut out  shapes with cookie cutters, make a small hole so you can then later hang them and place them on the baking tray.

Bake for 8-10 minutes in the oven. Once they are ready, allowed them to cool down.

Bom Apetite!

Share this recipe from biscoitos de alecrim e laranja // rosemary and orange biscuits with your friends and groups

Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie

Learn how to do Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie for your friends and family. this revenue from Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie it is delicious

Make Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie

One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful, baked stuffed brie takes that principle to the next level.

I went with a festive, and seasonally appropriate filling of cranberries and walnuts, but I’ve done this with at least a dozen different fillings, so don't be afraid to play around. 

Believe it or not, Michele and I once had a frozen stuffed brie business for a brief time, and supplied them to some of San Francisco’s finest shops. The business was called, “A Better Brie,” and while we moved on to bigger and better things, we had a lot of fun doing them, and they were very well received. Candied pecan was our best seller, with caramelized mushrooms coming in a close second.

What you seen here is exactly how we used to put them together, so if you weren’t around these parts in the early 90’s, here’s your chance to taste what you missed. I really hope you give this baked stuffed brie a try soon. Enjoy!

Ingredients:

1 small wheel of brie (about 6 to 8 inches is perfect)

handful of dried cranberries, chopped

handful of chopped walnuts

enough puff pastry to cover (1/8-inch thick), plus extra for design

1 egg, beaten with 1 teaspoon water

-- Freeze for 1 hour, bake at 425F. for 20 minutes, or until the pastry is browned, and the brie is soft.

*By the way, do not skip the freezing for one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I’d lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny.

Share this recipe from Baked Stuffed Brie filled with Cranberries & Walnuts – A Better Brie with your friends and groups

flat white com especiarias // spiced flat white

Learn how to do flat white com especiarias // spiced flat white for your friends and family. this revenue from flat white com especiarias // spiced flat white it is delicious

Make flat white com especiarias // spiced flat white

para a manhã de Natal. para aquela manhã com tantos doces. para ficar na cama até mais tarde. para saborear um flat white com especiarias. é um ritual, por estes lados. não só no Natal, como no resto do ano. mas aquela manhã é especial. por isso o café da manhã também o será.

for the Christmas morning. for that morning with so many sweets around. to stay longer in bed. to enjoy a flat white with a blend of spices. it's a morning ritual over here. not only in Christmas, but all year long. but that morning is special. so it should be the morning coffee.

flat white com especiarias

faz 2

ingredientes:

1 c. chá de sementes de cardamomo

1/2 c. chá de cravinho

1/2 c. chá de noz-moscada

4 'shots' de café

250 ml leite

canela em pó

Começar por colocar num moinho de café as sementes de cardamomo e o cravinho e triturar até ficar moído. Colocar numa taça e adicionar a noz-moscada ralada na hora.

Para preparar o café. O melhor método será utilizar um cafeteira 'moka' para poder misturar as especiarias ao café antes de fazer o café. Adicionar 1 c. chá da mistura de especiarias ao café moído e levar a cafeteira ao lume, até o café estar pronto. Guardar as especiarias num frasco, para uma outra vez.

Para o leite, adicionar a uma panela pequena, levar a lume médio até aquecer mas sem ferver. Retirar o leite do lume e adicionar a uma Cafeteira Francesa (ou Cafetière). Usando a Cafeteira é mais fácil 'criar espuma', bombeando vigorosamente durante 30 segundos.

Verter o café para um copo, polvilhar com canela em pó por cima e depois adicionar o leite suavemente.

Servir imediatamente.

homemade spiced flat white

makes 2

ingredients:

1 tsp. cardamom seeds

1/2 tsp. cloves

1/2 tsp. nutmeg

4 shorts of coffee

250 ml milk

ground cinnamon

Start by placing the cardamom and cloves seeds on a coffee grinder until they are grounded. Place in a bowl and ground some fresh nutmeg. 

To prepare the coffee. The best method it's to use a moka pot to blend the coffee and spices before making the coffee.  Add 1 tsp. of the spices blend to the grounded coffee and place the moka pot over medium heat until the coffee is ready. Keep the spices mix in a jar to use another time.

To prepare the milk, add into a small saucepan. Place it over medium heat and bring it to a simmer. Remove from heat and add to a French Press (or Cafetière). Using the French Press is easier to froth the milk, pump it vigorously for about 30 seconds.

Pour the hot coffee in a glass, top with some ground cinnamon and add the milk gently. 

Serve immediately.

Share this recipe from flat white com especiarias // spiced flat white with your friends and groups

Russian Tea Cakes – A Great Holiday Cookie by Any Other Name

Learn how to do Russian Tea Cakes – A Great Holiday Cookie by Any Other Name for your friends and family. this revenue from Russian Tea Cakes – A Great Holiday Cookie by Any Other Name it is delicious

Make Russian Tea Cakes – A Great Holiday Cookie by Any Other Name

As the old joke goes, these Russian tea cakes might not be Russian, but at least they’re not cakes. No one knows exactly how these came to be known as Russian tea cakes, but nevertheless, they are quite delicious, very simple to make, and visually ideal for holiday entertaining.

And when I say “easy,” I mean really easy. You dump everything in a bowl, and mix it with your hands until combined. Professional pastry chefs will lose their minds, since we’re forgoing their precious “cream the butter and sugar” step, but the final product is identical, no matter which technique you use.

The only tricky thing here is the baking time, since there are so many variables. Things like the size of the dough balls, whether you use a silpat or parchment, how light or dark the sheet pan is, etc., can all effect the final time significantly.

I think this cookie tends to get under-cooked, and some recipes call for as little as 12 minutes at 350 F. I like these fairly golden, so I get that nice brown-butter flavor, and that took me about 20 minutes or so, which is why I gave such a wide range. Start checking at 15 minutes, and proceed from there.

Thanks to their snowy appearance, these “cakes” would be perfect for your holiday dessert spread, don’t feel like you have to wait for a wedding, or for some Russians to come over for tea. I really hope you give these a try soon. Enjoy!

Makes about 28 to 32 Russian Tea Cakes:

1 cup (2 sticks) room temperature unsalted butter

1/3 packed cup powdered sugar (plus much more to coat finished cookies)

1 cup finely chopped walnuts (very lightly toast nuts in dry pan first for best results)

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all-purpose flour

- Roll into just slightly larger than 1-inch balls, bake at 350 F. for 15 to 25 minutes, or until lightly golden

Share this recipe from Russian Tea Cakes – A Great Holiday Cookie by Any Other Name with your friends and groups

Christmas Table: White and Blue

Learn how to do Christmas Table: White and Blue for your friends and family. this revenue from Christmas Table: White and Blue it is delicious

Make Christmas Table: White and Blue

Como já devem saber eu adoro o branco e gosto de organizar 'small gatherings'. Não sou o tipo de pessoa que que nasceu para ser um anfitrião, como a Mónica de Friends, mas consigo sempre organizar uns quantos com os meus amigos. Começo por planear tudo antecipadamente, se conseguir e depois decorar uma mesa bonita. Criei então duas decorações diferentes para partilhar aqui no blog.Esta estação é marcada pelo vermelho e pelo dourado mas eu prefiro o branco e conjugar com isso.

A primeira decoração é branca e azul. Fácil de criar com apenas alguns adereços para um 'gathering' perfeito. Eu prefiro simples, por isso a palete de cores é sobre apenas estas duas cores. Um pouco de azul nos guardanapos, pratos e canecas e o resto tudo muito simples e limpo (assim como as coisas em vidro).

Gosto da combinação de diferentes conjuntos, daí que neste caso usei dois diferentes nos pratos e também para os talheres - que não abusei de, porque é suposto ser pequeno e descontraído. 

É sempre também fácil adicionar um toque de cor. Duas maneiras: uma com ramos de alecrim fresco com pequenas molas e a outra com frutas da época, como as clementinas ainda com as suas folhas, do pequeno jardim do meu avô.

Por último, muitas velas acesas brilhando para um festivo e perfeito 'gathering'.

Feliz Natal!

As you all know I do love white and I do like to host small gatherings. I am not the kind of person that was born to be a host, like Monica from Friends but I managed to make it work with my friends. So I plan everything ahead, if I can and always set up a pretty table. I created two table setting to share on the blog. This season is marked by red and golden but I prefer to go back to white and play a bit with it.

The first one is white and blue. Easy to create with just a few food props for a perfect gathering. I like it simple, so the colour palette is all about this two colours. A bit of blue on napkins, plates and cups, kept all the rest just plain and clean (like the glassware).

I like a mix and match combination, so in this case I use two different sets of plates and the same goes for the cutlery - which I don't over set as is meant to be a small and simple gathering. 

It's always easy to add a splash of colour. Two ways: one with fresh rosemary leaves with some mini pegs and the other one with seasonal fruit as clementines and its leaves, from my grandfather's yard.

For last, loads of glimmering candles for a perfect festive gathering.

Merry Christmas!

Share this recipe from Christmas Table: White and Blue with your friends and groups