Hi there my beloved festive folk (and not so festive too)! Don’t know about you but I’m ready to slip away from the Christmas mayhem to a quiet Bora Bora beach with a pile of books and a sweet wait-staff sporting crisp white attire, a large palm frond and crystal flutes brimming with Champagne. Instead I’m heading to Hay.
Where the hell is Hay I hear you ask? Well it’s a small rural NSW town wrapped around a critical service station somewhere between Dubbo and Sydney, Melbourne, Adelaide. They do a damn fine nosh at that there servo. Just ask the Truckies and Grey Nomads!
It’s also the place where my Mamma resides. Where my siblings unite from said cities to wrap that Mamma in love and laughter. Perhaps a little bubble wrap too when she indulges in a wee glass of Baileys. Fairy lights, National Lampoon’s Christmas Vacation, that famous Xmas pudding of hers, sparkling white wine, 40 decree temps…and family…in all its dysfunctional glory.
Enjoy your own family gatherings this Christmas lovely readers. Or that solitary beach retreat. Just don’t post pictures of those brightly coloured toenails against an azure blue ocean backdrop on Instagram for I may just be inclined to disown you. Happy Christmas!
Goddamn! The pressure of the annual office Christmas bake off was almost too much for us all this year, saved only by a tad of alcoholic fortitude and a fervent desire to go the easiest route.
Hark the Christmas Cherry Liqueur ball. Note the little alcoholic twist? Nice touch when coping with the silly season don’t you think?
6 x 52g Cherry ripe bars
1 x pkt Nice or similar plain biscuit
2 x tablespoons Cocoa
1 x can sweetened condensed milk
1 x pkt glacé cherries (or fresh)
Slosh of Cherry Liqueur (Sherry will also do)
1 x cup desiccated coconut
• Pop the glacé cherries in a small basin, slosh Cherry liqueur over and let them wallow a while
• If using fresh cherries, de-seed and do the same (can leave stalk on for extra pizzaz)
• Throw the cherry ripe bars, biscuits and cocoa into a blender and pulse until crumbly
• Add the can of condensed milk and pulse until blended (will now resemble a big sticky glob)
• Take a teaspoon full, press a cherry into the centre and mould the mix around to make a small ball. Wet hands if they become sticky to make the moulding easier
• Roll the ball in the desiccated coconut then pop on a large tray
• Repeat with remaining mixture
• Refrigerate long enough to firm up the balls (hour or so)
Pile ’em on a plate, decorate with a few fresh cherry clusters, tuck a twig of Holly in and watch them disappear.
NB: Leave the cherry and/or alcohol out if you wish.