KP+: Fluffy Snow-capped buns and Mince Pie Eggnog
Something for the morning, something for the evening:
Here we are, we’ve made it. It’s the last newsletter of the year. I feel misty eyed, for time passing always makes me a bit gooey, but also excited and emboldened for the arrival of 2024.
Today I’m sharing two recipes for this festive period: Something for the morning and something for the evening: Fluffy, snow-capped olive oil buns and Mince Pie infused Egg-Nog:
I’ll be taking you through how to make these gorgeous, make-ahead and bake straight from the fridge buns, then hand you over to my genius friends India & Mark (who gave us the glorious batched chai negronis in 2022) for the eggnog - they batched and brought this to a friendsgiving potluck last month and I'm so thrilled they’ve obliged to share the recipe.
But before we get onto that, let me just say: Though I should probably do a year in review post - we’ll see if that happens - but we’ve covered a lot this year. From canelés to milk and cookies, 100% hydration bread to chocolate party cake, plinth pavlovas to ricotta chiffon cake, fig leaves to quince, to name just a few, thank you for learning along with me.
We’ve also welcomed two new guest columnists to Kitchen Projects in 2023 - the brilliant Brian Levy (who has a fantastic vegan-uary appropriate piece coming up soon) and I just LOVE how many of you have been making Octavia’s truffles. They join the truly wonderful Camilla Wynne, our resident preserving expert, along with a peppering of guest writers, namely Cissy Difford, who wowed us all with her vanilla deep dive. I’ve loved learning from you all!
I’m so excited for what is coming up in 2024, including the release of Sift, my debut cookbook in May (SO SOON???), and I want to thank you all for your continued support and excitement. I’m very lucky to have you all. Thank you so much for being here. But for now, let’s focus on the now. Here are my my last few potential contributions for your festive celebrations, whatever and wherever those may be.