The kitchen, always the centre of it all, really comes alive with chaos and cheer at Christmas.
Whether you have a houseful to feed or you're preparing food to bring out the door to another gathering, it will be the hub and heart of the next couple of days.
I spent yesterday polishing copper and preparing for our Christmas lunch. I made another trip to the grocery store and made an attempt to get ahead of the normal housework before all of my Rascals arrived home. Now that they're here the normal chores can slide for a bit.
This copper punch bowl from Williams Sonoma has been a real star of our kitchen these last weeks, it's so bright and beautiful, just looking at it brings on feelings of happiness.
I have every bit of red kitchen accessory available out on the counters and shelves of our kitchen.
It helps to set up little prep stations with all of the ingredients you'll need for cooking throughout the day.
Roasted vegetables are my go-to these days, ideally mixed with wild rice.
Our Christmas has taken a turn with my father-in-law, dear Poppa, in hospital. I was so looking forward to seeing him for Christmas lunch, it was to be his first visit here at our house since we've moved in, and honestly we've not seen him enough, it's been such a hectic time.
We're holding that worry and fear for his health quite tightly at the moment, and for me that's tinged with the sear of guilt for not spending much time with him since we were away in Austria this summer.
We'll all pile into his hospital room today and hopefully he'll be on the road to recovery.
In the meantime I will leave you with the punch recipe I've been making, it's a crowd favourite, quite seasonal, and very easy to throw together too.
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| Simple syrup on the stove. |
Combine 1 cup of brown sugar with 1 cup or water and 2 cinnamon sticks, boil and reduce on stove for 5 minutes.
Let cool and then add to your punch bowl along with:
1 litre of apple cider (non-alcoholic)
750 ml bottle of sparkling water (San Pelligrino or Perrier)
The juice of two oranges
The juice of two lemons
Bourbon to taste!
Garnish with lemon and orange slices.
Adapted from a NYT Cooking recipe.
(You can also leave the bourbon out as an option so that the non-drinkers and the imbibers can both have a go at the punch.)
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Apple Cinnamon Punch with Bourbon
Serve with fresh cinnamon sticks for garnish. |
As we head into this magical night I wish you and yours a very Merry Christmas!
Love, Dani
xox
