Kitchen Projects for Christmas

And that funny in between bit before the New Year

Hello-ho-ho and Merry (almost) Christmas. With the world seemingly winding down and buckling in for the festive period, I’m here with the last newsletter of the year filled with ideas and projects to feed a crowd or for some meditative downtime when the board games have gotten a bit too competitive.

Before I get onto the bakes, I just need to say this: Thank you. Thank you for reading this newsletter, for diving deeply alongside me into topics like mayonnaise in cake, for accepting five different tiramisu recipes into your lives, for buying and baking from my debut book, SIFT, and for being on this ride together. To connect with people on a topic you love, and not just on the surface, but deeply, is an honour, and I promise to never take it for granted.

Thanks to you, I can commission brilliant work from our columnists, my book SIFT has been translated into five languages and was a best-seller here in the UK, and I could go on a sold-out tour to the US. As the year comes to an end, I’m able to step back and let it all come into focus. I’m still figuring out how to take it in, but it all comes down to this: Thank you. I’ll see you next year. Merry Christmas! Have a good one!

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The Gift of Kitchen Projects / KP+

Looking for a last minute gift? Wellll, look no further! If you have a baker in your life, or you know someone who loves this newsletter, you can gift them a subscription. And, because having an IRL token can be a nice way to give a digital gift, you can save and send the gift certificate above. I’ve also made one for a month, which you can download here.

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What to bake this Christmas and New Year

Alternative Cheeseboard: Rosemary Quince Galette with Brie Ice Cream

I made this rosemary scented quince galette for my thanksgiving meal this year and this was perfect at the end of the meal. With its salty/savoury borderline cheeseboard energy, it was a real crowd pleaser. To lean into that, I’ve asked the wonderful Marie Frank to develop a recipe for Brie Ice Cream.

Marie’s Brie Ice Cream

Yup. And it’s SO GOOD. Oh, and because I threw it together at the last minute (which meant trying to make it as quickly as possible) I’m also sharing the food processor technique for the pie dough in this newsletter.

Yule Log

My softest squishiest tenderest rolliest cake ever with a secret: It uses a tangzhong! The moussey cream is such a dream, too. Click here to make it.

Tiramisu

The dessert that makes everyone happy. I’m So pleased with my classic recipe but you’ll find versions like the tiramoussey, or the matcha rum tiramisu there, too. Click here to make it.

Also see: Banana Pudding Tiramisu

This is just so much fun to make and eat. It’s a non stressful, non traditional tiramisu and fusion dish of my dreams. Banana pudding and tiramisu were already sisters in my mind, so it’s only right that they join together officially in matrimony. Click here for the recipe.

Bread and Butter Pudding with Caramel Mandarins

The recipe is in SIFT - the secret to the best bread and butter pudding is to actually chill it and fry it in butter, but you do you! Click here to get a copy.

Pistachio Wreath

A total showstopper. I also actually have an obsession with working out how to make pistachio paste or cream go further. A small jar costs a fortune, so working it into mousselines, custards etc. is the way to go. I really do think choux is one of the most special things you can make for an occasion. Click here for the recipe.

Christmas Morning Buns

christmas morning buns

I think it’s so special to bake something fresh in the morning on Christmas. Here are a few options for you! The all-purpose-dry-mix gives you the flexibility to make pancakes, scones or muffins, depending on your mood, the anise-brioche buns have a gorgeous snow capped look and the pistachio orange blossoms are a treat to wake up to.

Clodagh’s Tarte Tatin

Why make apple pie (ok, we do have a great recipe here by Chloe-Rose Crabtree, chef at the much loved Bake Street, if you’re after a classic) when you could be making Tarte Tatin? This masterclass by Clodagh Manning is the perfect centerpiece for your table. Click here to make it.

Saffron Brioche Tipsy Cake

Boldly beige and one of my first ever Kitchen Projects, i LOVE this recipe with all my heart. It makes incredible french toast, too. Saffron brioche is really up there with the most luxurious and tasty bakes of all time. Click here for the recipe.

Puff Pastry

Puff Pastry in SIFT photography by Sam A Harris

This is such a fun project for down time. It doesn’t actually take that long, but feels great. It’s the best way to practice lamination too. There’s details about it in my book SIFT but you can also read it about it here. PLUS, if you wanna hit the ground running with galette des rois come January, having puff pastry in stock is so handy. Click here to learn more.

Mince Pie thins

If, like me, if you are rather childish about Fruit mince and christmas flavours then join me in this mostly pastry, small amount of mince meat crisp biscuit. Click here to make them.

Mulled Wine jellies

Two tone jellies that are a lot of fun to have around this season. You need to buy powdered pectin, but I find that it is available in most supermarkets now. I use the tate and lyle brand. Click here for the recipe.

Truffles

Thanks to Octavia Lamb, learning how to make your own truffles is fun anytime of the year, but especially useful at Christmas. Could also be a fun festive group activity - invite your friends over, glove up, and go to town! Click here for the recipe.

The Tiramichoux

OK i know i’m going pretty hard on the tiramisu themed things but I actually really love this beautiful tower. And the brown butter toffee sauce is actually out of this world. The recipe is in SIFT!