It’s been fairly low key in my kitchen just recently. With all our celebrations in other people’s homes over Christmas and the New Year there was no frenzied mass catering with decisions about what to make or who to invite followed by days of eating leftovers, although we have eaten a lot of turkey. Perhaps a nine kilo bird was a little too large for seven of us.
But that’s what the lull between Christmas and Back to Work January is all about. I don’t have to think about what to cook for supper, other than will it be cold turkey again or can I muster enough enthusiasm to make a turkey pie or curry. The pantry and freezer are full after an autumn of preserving and storing, the fridge is stocked with basics and there are still leeks, perpetual spinach and artichokes in the garden. Bill and I are valiantly ploughing through the gin sodden Christmas cake, while the rest of the family count down the
days weeks until we’ve finished it and they can open the tin of chocolate biscuits that we were given. In fact, the only cloud on the horizon is that the cellar is flooded after this continual rain, so we have to put on our wellies if we want a bottle of cider. No shopping, no thinking. Bliss.
Not having to think about meals means I can potter around in my kitchen being creative or just sit quietly reading a Christmas present book. Such an afternoon, coupled with a request to take something “nibbly” to a party, resulted in a batch of these Bread Shots, which were inspired by a combination of beautifully tiny sourdough rolls that Jane @TheShadyBaker posted on Twitter and the large savoury topped rolls in Richard Bertinet’s book Dough.
Using ordinary white bread dough, shaped into 20g balls, I poked a wooden spoon handle into the top of each roll and filled the hole with chopped olives, pesto or feta cheese. These bread shots are best eaten warm from the oven, though they’re good eaten cold. Being (almost) bite sized, they’re certainly less messy to eat than a vol-au-vent, especially if you’re juggling a drink in one hand and food in the other. Goodness, I can’t remember the last time I ate a vol-au-vent. Are they due a revival?
We had just enough cold turkey left for New Year’s Day sandwiches today, the bones have been used to make stock and that’s it – the end of 2013 Christmas. Looks like it’s back to normal tomorrow.
Have a happy and bounteous New Year. There are so many exciting things happening on the horizon, I can hardly wait to tell you all about them …
Celia at Fig Jam and Lime Cordial hosts In My Kitchen every month for bloggers around the world. You can find a list of everyone taking part and details of how you can join in at Fig Jam & Lime Cordial.