Published on November 9, 2022
What should you be eating and drinking this season?
Winter is upon us and even though the days are turning grey and dull, that does not mean our food and drink needs to. Apples are a wonderful winter fruit and at their best this time of year. This diverse fruit is fantastic for stews, puddings and cakes. Hearty root vegetables are also a staple this time of year, such as parsnips, carrots and swede. Great meats for this time of year include goose, rabbit and venison and the best catches of the month are cod, plaice and monkfish.
Why not spice up your venue’s menu and introduce some different festive flavours this season? There are plenty of amazing local farm shops and companies that will provide all the season’s best produce. It is the best way to get freshest stock and lower your carbon footprint.
300g plain flour plus 2 tbsp extra for filling
100g sugar plus extra for top
10 tbsp chilled unsalted butter, cut into 1/2-inch pieces
65g chilled solid vegetable shortening, diced
6 tbsp ice water
60g golden brown sugar
1 tbsp lemon juice
2 tsp grated lemon peel
1/8 tsp ground nutmeg
3 pounds apples, peeled, cored, thinly sliced
Blend 300g flour, 1 tbsp sugar and 3/4 tsp salt in processor. Add butter and shortening and blend until mixture resembles coarse meal. Add ice water and process until moist clumps form. Gather into ball, divide into 2 piece and flatten each into disks. Wrap each in plastic; chill 2 hours.
Position rack in lowest third of oven and preheat to 200°c. Mix 2 tbsp plain flour, golden brown sugar, lemon juice, grated lemon peel and nutmeg in large bowl. Add apples and toss to blend.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk and lightly sprinkle with additional sugar.
Bake pie 10 minutes. Reduce oven temperature to 190°c. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour.
2 tsp caster sugar
Preheat oven to 180°c. Remove giblets and any spare fat from inside cavity. Use the spare fat to spread over the legs of the goose. Weigh the goose to calculate the cooking time which is 30 minutes per 1 kg. Place the goose on a rack in a large roasting tin then prick the skin all over with a fork and rub a teaspoon of salt into the skin.
Cover loosely with foil and place in the middle of the preheated oven. Carefully pour off the goose fat occasionally. This can be kept to make roast potatoes.
Remove the foil for the last 30 minutes of cook time. When the cooking time’s up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more
succulent roast. While the goose is resting, place your carrots into a wide, shallow pan and add just enough water to cover them with sugar and a knob of butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through. They should be glazed and shiny. Season and serve with the rested goose.
The aroma of fresh stone fruits appears immediately, gently followed by hints of juniper and citrus zest. The distinctive flavour of quince dominates the palate, giving way to the sweetness of apricots and peaches, with a long, fruity finish that opens out into orange blossoms and zesty grapefruits.
Intense aroma, typical of rhubarb. On the palate, a stewed note that prevails over the stringent characteristic of the fruit, making the liqueur both lively and sweet.
Frangelico is a delicious hazelnut liqueur distilled from hazelnuts grown in Piedmont, Italy and blended with coffee, cocoa, and vanilla extracts. Frangelico is surprisingly light and extremely versatile, Ideal consumed on the rocks, as a shot, in your coffee, or an espresso martini.
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About the author
Chloe looks after all copywriting and proof-reading for Drink Warehouse UK, working with the Marketing team to deliver educational content to all our customers. She has spent many years in the hospitality sector, moving from behind the bar to now helping venues to stock their own. You can find more from Chloe about beer, cider, spirits, wine, non-alcoholic, soft drinks and RTDs all over our blogs, website, social media and Set The Bar magazine.