My newest set of cookie cutters included one for little pigs and one for a four-leaf clover. Both lucky charms in Germany. A traditional shortcrust for the cookies, powdered sugar colored in red and green for their tops. Decorated on a nice plate with paper streamers and confetti they’re a lovely snack for every guest round midnight.
If you don’t find time right now just bake them during the next days and give them away together with your wishes for New Year. You may put them in a little cellophane bag, add a little tag with your wishes and fix both to a small bottle of champagne or wine.
It’s not the price that makes the value of a present but the fact who gives it to you and why. Little gifts coming from your heart may give enormous pleasure to the benificiary. In this spirit I wish you a merry Christmas, some peaceful days but also inspiring talks and of course excellent meals.
This napkin folded as a poinsettia is a must for all professionals in folding methods or those who like to try something new and a bit tricky. Napkins with a stronger texture will keep their form without any further support. I took a small bast loop to fix my soft napkin. Youtube offers a very detailed instruction video. You may place a small Christmas Ball or a name tag in one of the stars indentations and abstain from a seperate place setting. The orange slice and star anise are a wonderful supplement to the decoration and already give a little hint of some ingredients for the wild boar roast.
It’s Christmas time and parcels are coming from all over the world. The sound coming out of our penpal’s parcel made us fear that some Christmas cookies were all crumbs. What a surprise there were really cookie crumbs inside but the were neatly packed in a plastic bag with nozzle. To let the cat out of the bag – these were ground rose biscuits from Reims a famous city in Champagne. Three packages of rose ladyfingers and a wonderful book with recipes were included. Thirty cult recipes like a fruit cake, meringue bars with strawberries, a mousse with berries and a cheese cake on a rose biscuit bottom.
I suppose it’s ment as a challenge and I’ll accept it. Starting next year I’ll try to post my recipes and instructions in french too. I’m counting on your understanding when posts need some more time and I’d ask you to keep loyal to my site nevertheless.
