Daisy kept a watchful eye on the proportions of dates, sugar, and cream. She tosses in a little Ghirardelli ground chocolate and cocoa for mellowness. (The recipe calls for Ovaltine, but we don't have that in the pantry.)
This year she had a few more things to help out with. On Thursday, I made mince tarts. Daisy wanted to help roll out the pastry. (Don't worry; she was successfully shooed away.)
This is my mother's pastry recipe, absolutely the best in the world.
Add in some Cross and Blackwell mince, spiked with a little extra brandy and rum.
And pop them in the oven:
Last night, Daisy helped Kelly with the Christmas bread, a sweet pull-apart loaf scented lightly with cardamom. Her mother found the recipe years ago in Sunset magazine. I think its origins are Scandinavian.
Kelly's making this year's sticky toffee pudding this afternoon, so who knows Daisy will have to say. I'm spending the morning prepping for a small Christmas supper tomorrow, and fishcakes for supper tonight, made with a lovely piece of salt cod from the St. Lawrence market. Oddly, Daisy does not feel the need to supervise that piece of work.
We'll have the fishcakes with some green peas and a nice white wine. Mince tarts for dessert.
Merry Christmas!
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