Holiday Almanac December 30: Bambinos

For more information on the Holiday Almanac, go here. Or to see what I've been up to on past Holiday Almanac days, check out this page.

I don't know what a bambino is, and chances are you don't either, because when I did some sophisticated internet sleuthing (read: checked Wikipedia) there are not any listings for Bambinos related to food. So, in the words of Sophia Petrillo, PICTURE IT! A savoury shortcrust slathered with a thick layer of garlicky, spiced tomato sauce, then topped with tiny bits of fresh mozzarella and smoky diced chorizo, toasted under the broiler and served still bubbling-hot from the oven as tiny finger foods.

Yeah, that's the definition of party food when you live in a city where it gets properly cold outside. When the wind is blowing so hard that your windows shake in their frames and you can't get close to the windows because of the draughts coming in around the edges... when the sky is spitting down cold rain alternating with sleet and snow flurries... when it gets dark at 3:30pm and doesn't get light again until 9am, then you need warm and toasty party food, and these do the job just perfectly.

Make these to serve at your next dinner party (especially if it's happening in January) and your guests may never want to leave your house.

The verdict:

4 spoons out of five. They're delicious and easy, but the dough is a little temperamental if you let it get too warm and as soon as they cool, they're not too pretty to look at... but that's not too important since your guests will be gobbling them up before they can get too unsightly.

The recipe:

Bambinos

the directions:

Heat oven to 200C/400F, then cover a baking sheet in foil.
Mix flour and salt, then cut in shortening with two forks or knives.
Sprinkle with water then mix with a fork.
Round dough into a ball, then divide in half.
Roll each half very thin, then use a 2” round cutter or a small rectangle cutter to cut dough.
Place on baking sheet and prick each with a fork 3-4 times.
Bake 8-10 minutes until very lightly browned.
Let bambinos cool while you make the topping.
Lower oven temperature to 190C/375F.
Mix together tomato sauce, garlic salt, and oregano.
Meanwhile, dice mozzarella and chorizo into small cubes.
Spoon small amount of tomato sauce onto each bambino, then sprinkle with cheese and chorizo.
Immediately before serving, bake for 3-5 minutes to melt cheese and warm through, then serve hot.

the ingredients:

2 c sifted flour
1 tsp salt
2/3 c shortening
¼ c water
6 oz plain tomato sauce
1 tsp garlic powder
¼ tsp oregano
4 oz mozzarella
2 oz chorizo

Holiday Almanac December 29: Lemon Currant Surprise

Seriously, this time of year there is absolutely no reason to be baking a cake.

But in the absence of a lemon cake mix, a pudding cake mix, or any idea what that latter even means, I had to wing this one a bit.

Regardless, it came out tasty and nice, if a bit unnecessary.

As a footnote, I forgot to take any pictures of this, and now I am in Vienna, so you'll have to bear with me. Sorry!

Instead of cake, here's a picture of the prettiest cheese plate I've ever made! 

The verdict:

3 spoons out of five. It was fine, but the last thing I wanted to do after all the Christmas cooking I’ve done this month already was make a lemon currant cake. Plus, currants seem like a weird addition, and overall it was just a little anticlimactic.

The recipe:

Lemon Currant Surprise

the directions:

Make a lemon cake.
Add a handful of currants just before baking.
Bake as normal, then serve warm.

the ingredients:

1 lemon cake, your favourite recipe (I used this one)
1 handful dried currants

Holiday Almanac December 28: Festive Corn Ring with Creamed Turkey

For more information on the Holiday Almanac, go here. Or to see what I've been up to on past Holiday Almanac days, check out this page.

You guys, I’m really embarrassed about this one.

It’s not cool to say you like to eat something with Festive in the title, and it’s definitely not cool to say you like anything ‘creamed,’ but here we are, and this meal is delicious. We didn’t have leftover turkey, and the supermarkets here stop selling turkey when the holiday gets too close and they run out, so we made this with chicken.

And it was so good that not only did we eat the leftovers, but I’m already considering making it again.

It’s comfort food, plain and simple, and if it doesn’t photograph well, it more than makes up for its ugliness with a whole array of flavours and textures and a simple heartiness that works so well this time of year.

The verdict:

4 spoons out of five. This is seriously delicious and I totally recommend making it—especially this time of year—but I’m knocking off a spoon since it’s not exactly beautiful enough to serve to company.

the recipe:

Festive Corn Ring with Creamed Turkey

the directions:

Make cornbread as directed, but add salt, sage, dry mustard, green pepper, and pimento after all other ingredients.
Pour cornbread batter into a bundt pan and bake per instructions.
Meanwhile, make creamed turkey according to directions.
Serve creamed turkey in a small bowl in the centre of cornbread ring, and don't be embarrassed by how delicious it is.

the ingredients:

1 recipe cornbread (I used this one)
¾ tsp salt
½ tsp sage
¼ tsp dry mustard
¼ c green pepper, chopped
¼ c pimento, chopped
1 recipe creamed turkey (I used this one)