Well here it is, my penultimate column. I love that word and if you are in need of a laugh go to YouTube watch Monty Python’s “The Penultimate Supper.”
Anyway, I have to write another column on Friday due to holiday deadlines so I will save my good byes etc. for that one.
This is an extremely busy time of year. No matter how you celebrate, one cannot help but get caught up in it. I have a part-time job that puts me in the centre of it and I can tell you that most of you are getting chocolates for Christmas. What could be better really? Most of us are fortunate enough not to need anything else and if you want to help those that do, there are places to make donations, of course the major one being the food bank. Speaking of the food bank there is a “Jazz Feeds the Coast” event at the Legion featuring many well-known local musicians. The first night was last night, which is not helpful to know, but it’s also on tonight, Friday. It starts at the civilized hour of 7 p.m. and even if you are not a jazz aficionado, it’s a large genre of music and you will probably enjoy most of it.
The Coastal Sound Club is hosting a Wicked Holiday Rave at the Legion on Saturday night. That’s one way to celebrate and another is to attend the “Rooted Sister Creative Market” in the same location on Sunday from noon to 6 p.m. There will be local artisans, hot chocolate, the bar will be open and you can groove to the sounds of reggae all day long.
I also noticed that Creek potter Beth Hawthorn will be having an open studio on Saturday from 11 a.m. to 3 p.m., 1117 Roberts Creek Rd.
Sunday evening there will be a games night at the Gumboot Cafe. There will be drinks, baked goods and pizza. They have a collection of board games or bring your own and make new friends. 6 to 9 p.m. I am not sure if you can reserve a table but call 604-885-4218 to find out.
I will not be going to game night because I will be doing last minute preparations for the arrival of my two little grandsons from Japan. This will be their first Christmas experience and they are highly energetic shall we say, so I am excitedly getting ready for a tsunami of activity.
Many of you will be in a similar position and on top of that you are planning a big meal. I cooked my first turkey back in 1985. Until then it was something I had managed to avoid. Anyway, I thought the usual method sounded uninteresting so I found a recipe by James Barber called “Turkey Tremenjous.” It involved smearing the bird with a paste made of no less than 26 ingredients, the goal being a moist and flavourful turkey. Unfortunately, it never occurred to me to start this recipe the day before, there was no way I could get the paste to adhere to the turkey and we ate it at 10:30 p.m. Then I went to get the trifle that had been cooling in the snow and found our friends dog with his nose covered in whipped cream. But we were young(ish), we just cranked the tunes, drank and inhaled some more and had a great time anyway.
In spite of the trifle disaster, it is still my go to dessert to feed a crowd at Christmas.
Trifle
1) Some kind of cake (or lady finger biscuits) almost any kind of plain cake will work but it needs to be “sturdy” so slice it and leave it on cookie sheets to dry out for a day or two. 2) Fruit or berries –– frozen or canned fruit is best although fresh juicy berries are great. 3) Jam –– something that compliments the fruit. 4) Alcohol –– sherry is traditional but rum or brandy work well too. 5) Whipped cream –– okay here’s where I get preachy. DO NOT buy that whipped cream in a canister. Yes it’s real but it deflates into a messy puddle, it’s too sweet, it’s expensive and not environmentally friendly. Give someone with strong arms a whisk and a bowl or use a mixer. Sweeten to taste. 6) Custard –– well you can look up a recipe for creme anglaise (custard) but I never have time and so I cheat with Bird’s Custard Powder.
Method: Sprinkle the dry cake with alcohol. Spread each piece of cake with a little jam. Drain the liquid from the canned or frozen fruit. Start layers in a large bowl (glass is perfect). Start with the cake layer. Spoon some fruit evenly over the cake. Top with a thin layer of custard. Top that with a thicker layer of whipped cream. Keep going. Layer the top with some whipped cream and if you like sprinkle with chopped toasted nuts or chopped chocolate. Don’t put it outside.
It’s a blank canvas kind of desert but here’s some combos to think about: Sponge cake, berry jam, fresh or frozen berries, sherry; chocolate cake, frozen or jarred cherries (pitted!), cherry jam, brandy, ginger cake (not hard gingerbread), canned pears, ginger marmalade, a little chopped candied ginger, rum; sponge cake, marmalade, sweetened fresh cranberry sauce topped with thinly sliced mandarin oranges, sherry; sponge cake, stewed rhubarb, strawberry jam, sherry.
Just a reminder of the Community Christmas Dinner at the Hall. Don’t forget everyone is welcome regardless of your ability to contribute. It is a delicious, lively and heart-warming event. I didn’t leave room for details but there are posters and the Roberts Creek Community Page. I hope you all enjoy a celebration with good food, friends, family and laughter.
