Too Blessed To Be Stressed
You're gonna be the hostess with the mostest with my Orange, Gingerbread and Chocolate Sheet Cake, plus a *BONUS* recipe for my Boozed Up Brownies and tips on how to survive a dinner party.
We are in full swing of hosting season – I have two weekends on the trot where I am feeding a frenzy of people and am I prepared? Absolutely not.
Work has been a slight whirlwind of late and I am so pleased that I’ve finally done my last outside world work gig for the year which means I can return to my cosy nook where I’m full on kitchen hermit, hair done up haphazardly, buttercream smeared all over my top and haven’t had an ounce of fresh air in days.
That to me, sounds like bliss.
Pepper in a few social engagements, the odd bit of cooking and my inevitable downfall over my gingerbread house (yes folks, I am doing it and we are going big, bold and BAD) and that for me, is a pretty good Christmas. I am determined to not lose my head over the hosting – my last few jobs have involved me presenting and yapping nonsense to chefs whilst they talk about dishes to serve up over Christmas and they have given me a plethora of advice, which I feel is only fair for me to share. We are in this together, after all.
Here is the ‘Rubes (and a few other people who shall not be named because I can’t remember who said what now) Guide to Surviving The Festive Period’ aka the RGTSTFP.
Prep. I know this sounds daft as hell but prepping as much as you can, really will be your best friend. Sure, you may not want to get the turkey done a day in advance but some other meats and importantly bakes, really benefit from sitting and marinating for a few days. Use the days beforehand to get a head start on the actual day. Stocks, gravies, cakes, desserts – all are things that won’t mind sitting pretty in the fridge till needed.
Delegate. Who likes peeling the veg anyway?? Don’t try and be a kitchen hero all on your own - enlist the help of others around you, even if it is just to keep your glass of bubbles well topped up.
Stick to your comfort zone. Trying out something new and jazzy is great but don’t do it the day you are hosting people. You want to keep the stress to a minimum so you can enjoy the day - cook to your strengths and not something that will cause you to tear your hair out over.
Don’t be afraid to keep it simple. I hosted a live cooking demo the other day for Waitrose (a big uk supermarket for those based elsewhere), and the Chef went through 8 different canapes, all of which could be whipped up in about 10 minutes or less. Rely on big flavours and good produce to do the heavy lifting. I don’t know about you but I am so guilty of overcomplicating everything when I know I am feeding anyone other than just myself but the Chef reminded me that good food doesn’t necessarily need to be fussy food. Some of the canapes he demonstrated were:
Mortadella, Pistachio & Ricotta Bites. These were undoubtedly one of my faves. He smeared ricotta spiked with lemon zest and a bit of salt over a toasted focaccia half, sprinkled on plenty of chopped pistachio and then generously layered on slices of mortadella. A simple sandwich bite but one that hits you in the salty, meaty, moreish feels.
Chicory, Whipped Stilton & Candied Walnut Boats. Again, something that can be made in minutes but was super refreshing and made a nice change from a carb based canape. He made the whipped stilton by mixing the cheese along with some cream, a tiny bit of salt and a touch of lemon, and piped that onto chicory leaves before topping with a candied walnut, finishing with a drizzle of some syrup.
Yorkshire Pudding Bites. Keeping it simple again by using store bought puddings, popping in the oven until warmed and slightly crunchy and then sliced them into quarters. He then topped them with some leftover topside beef (although he also suggested slices of lamb, ham or a roasted carrot for a veg option) and then finished it with dollop of horseradish and served alongside some onion gravy to dunk (and drunk. It tasted very good just on its own).
Sharing food is not only fun but also easier for you. You’re not there sweating away in the kitchen serving up individual plates and allows the guests to help themselves. Anything that means I don’t have to baby the stove (or a guest), is a win for me. For instance, this weekend I am serving up an Indian feast on Sunday. Sure, not very Christmassy, but Indian food is comfort food for me and something I can do with my eyes closed.
I’ll be serving up:
My ultimate Butter Chicken (half made the day before, finished up on the day)
Jeera & Onion Rice (made on the day)
Chana Masala (made 2 days before)
Garlic Butter Naans (dough made night before but you can also make these in advance and freeze the dough once rolled, before cooking)
Bombay Potatoes (I shared my fondant version a few newsletters back but this time will be making them hassleback style to soak in lots of flavour - in the same post is a great Feta and Roasted Garlic dip. Dunk ahoy!)
A zesty Green Salad. Lots of freshness from cucumbers, pickled red onion, lettuce, some coriander and drowning in lemon juice (literally takes minutes)
Vegetable Pakoras. A lovely sharing starter to tickle those tastebuds and a great way to use up leftover veg (easy, speedy, made on arrival)
My Honeycomb & Chocolate Tiramisu. Yup, another variation of that crowd pleasing classic, but it’s so easy to make and is one I’ll get cracking with 2 days before and let those flavours do their thing for a few days before I serve it up.
Okay so now listing all that out, it does sound like A LOT of work but there’s a tonne that can be done ahead of the day and you best believe that I am going to delegate and relegate any small, time-consuming, no skills required work to James.
Work smarter, not harder people!
You don’t have to make everything from scratch. Contrary to belief, no one will judge you for relying on some store-bought food to bulk up your dinner party. The options are endless and the quality in some shops are so good (I won’t judge you for stashing the evidence and saying you made them yourself). You just want to make sure your guests are well catered for so have a stash of some bits in the freezer, cause we know someone will have either turned vegan or gluten intolerant since the last time you’ve seen them.
Cut the crap and tell everyone invited to bring a canape/starter/side each. If you make the main affair, let everyone else do the rest. Sharing is caring afterall.
With all the above in mind, let’s hit you with some baking inspo for the weekend in case you are after a few ideas. There’s a mix of recipes here, both savoury and sweet, so a little something for everyone.
Similar to those veg pakoras I mentioned earlier, give my Potato, Pea & Onion Samosa’s a go. They are so damn good and incredibly moreish. Make sure you make the chutney that goes alongside it (or serve up with ketchup, like a proper Punjabi). These also keep well in the freezer (pop into a ziplock bag once constructed, pre-frying).
Roasted Tomato, Garlic & Parmesan Tart Tatin. This was a paid recipe for a while but then it got pushed out to the wider Substack network so freed this baby up so thought it was only right that I share it again with you all too. You can totally sub out making your dough from scratch with ready-made puff pastry but the flavours in this scream out pizza but in a fancy pants kinda way.
Upside Down Blueberry & Lemon Loaf. A free recipe for everyone but truly one that hits in every single way. It’s not berry season but it is ‘use frozen berries’ season instead. It’s a real crowd pleasing, easy bake and looks super impressive too. This bake sits well in the fridge for a few days so a good ‘get ahead’ sorta number.
My Chocolate Fudge Sponge with Whipped Dulce de Leche Mascarpone. This is the ULTIMATE cake and probably one of my favourite things I have made all year long, if not THE favourite?? It is deliciously filthy and the end to all ends. It’s a showstopper and it’s a moment. One you NEED to try.
Chili, Cheese & Garlic Focaccia. This is great to serve up at a dinner party for guests or just as a treat for yourselves. It is delicious dunked into some chili oil, sliced in half and used as bread for a sandwich and then any scraps for croutons. She’s the carb that just keeps on giving.
We are 18 days out till Crimbo (*gulp* - I’ve still done no shopping) so let’s turn it up a notch and get a little festive shall we?
I rarely share recipes for things like brownies as there are so many that already exist and in the world of all things bakes and cakes…they are pretty – dare I say it – boring? My version is anything but boring. My Chocolate Orange & Salted Caramel Brownies are not only deliciously naughty, but they are gluten free too – so it’s a win for all (unless you’re vegan).
I’ve made a few different variations on brownies over the years and yes, I will eat them if they are sat in front of my face, but they aren’t the bake that gets those happy feels in my tummy going. You know when you internally drool a little and have to compose yourself and think of anything but the bake sat in front of you that no one is serving up and you’re like, serve it up. JUST SERVE IT THE HELL UP ALREADY.
Yeah, a brownie is never going to get that reaction from me. But I know they are crowd pleasers and here at the Last Bite, I aim to please. They are easy to make and versatile in flavour. If you think the combo of chocolate and orange is weird (then you are going to hate the main bake of the day), this is the recipe to try to convince you otherwise.
They are fudgy. They are filthy. And they are flawless. The brownie trifecta.
A few variations I have tried with this recipe:
Switched out the Baileys Cheesecake layer for a fruit compote. Raspberries work well but cherries truly are the overachievers.
Switched up the cheesecake flavour to peanut butter instead. Do it and do it with gusto ya know. Don’t be shy with the peanut butter, go in full whack (I would suggest 80 ml double cream plus 120 g Peanut Butter)
If you want these to feel healthy (lol) add in some chopped up nuts to the brownie batter. Pecans (yum), almonds (yes), hazelnuts (DUH!)
This is also a bake which is great PC (post-Christmas) as you can use up any leftover choc from those mammoth selection boxes and give a new life to the undesirables. Stud the top of your brownie batter with the chocolates and let them melt into the bake.
Recipe Makes: 20 by 30 cm/8 by 12-inch-deep baking tray
Y O U – W I L L – N E E D –
Cheesecake Layer
240 g Full Fat Cream Cheese
185 ml Baileys Salted Caramel Cream 0R
125 ml Double Cream + 60 ml Baileys
100 g Golden Caster Sugar
1 Large Egg, yolk only
1 tsp Vanilla Bean Paste
Brownie Batter
240 g Unsalted Butter, melted
200 g Dark Chocolate, melted
1 Large Orange, zest only
320 g Light Brown Sugar
4 Large Eggs
75 g Ground Almonds
70 g Cocoa Powder, sifted
1 tsp Baking Powder, sifted
M E T H O D -
Make the cheesecake mixture by whisking together all the ingredients until smooth. Either transfer to a piping bag or leave in a bowl to one side.
Make the brownie mixture by preheating the oven to 165 C Fan/365 F/Gas Mark 4 and line a 20 by 30 cm/8 by 12-inch-deep baking tray with baking paper. Note: I like a thinner brownie (so I can eat more) but if you prefer something a little chunkier, go for a traditional brownie tin.
In a bowl, add the chocolate and butter. Add the bowl to a saucepan filled with water to gently melt. Alternatively place in the microwave and cook in short bursts to melt both butter and chocolate. Mix until smooth and glossy.
Add the grated orange zest to the chocolate, mix well and leave to cool.
Add the eggs and sugar to a stand mixer bowl. Mix using the whisk attachment on a high speed for at least 5 mins - we are looking for the mixture to be doubled in volume and it has reached the ribbon stage (ie leaves a trail of batter).
Once the chocolate butter has cooled, gently pour down the side into the stand mixer bowl whilst the mixer is running on the slowest speed.
Add the ground almonds, cocoa powder and baking powder to a bowl and mix together using a balloon whisk or fork. Note: Getting them mixed before they go into the main bowl will prevent you from overmixing. Bye bye sad brownies.
Add the combined ground almonds and cocoa powder to the stand mixer bowl and fold in gently using a spatula or metal spoon - trying to keep as much air as possible in the mixture.
Once the flour has just combined, transfer half the batter to the base of your tin. Use a palette knife or back of a spoon to spread out evenly.
Add the cheesecake mixture on top, spreading out evenly gently again OR rippled through using a skewer if you are after that marbled effect.
Top the cheesecake layer with the remaining brownie mixture and gently spread.
Pop into the oven and bake for approx. 28 mins. You are after a set top but a wobbly middle. Embrace the wobble folks, EMBRACE IT.
Importantly LET THIS BABY COOL COMPLETELY - ideally overnight if you can but for at least 4 hours, at a minimum. This means you'll get that perfectly crisp top and firm and fudgey slice. Lovely jubbly.
Alrighty, it’s time for a sort of cake that I don’t make enough of but every time I do, I’m like – I really gotta make this style of cake again. Why? Cause it takes the faff out of slicing up nice, neat slices which inevitably get a bit dodgy the more you slice into it and more importantly: surface area. These sorta cakes have more surface area, which means more cake to eat. And that my friends, is the sort of maths I like.
What cakes am I talking about? Sheet cakes.
Yup, that’s right. That groundbreaking, cutting edge style of cake which has been around for yonks is getting a glow up from Rubes. These cakes can have a bad reputation as the ones you buy from the shops are always smothered in the worst sort of buttercream (American1 if you are wondering), drowning in a tonne of confectionary and sprinkles which threaten to take out a tooth when you bite into it and never have any other flavour other than sugar. And sickly sugar at that.
My take is the complete opposite. And I know you’re thinking, but Rubes, you HAVE to say that. No, no I don’t as this is a safe space and you know I would tell you if I thought this cake was a loaf of faff and no return. I’ve shared a whole bucketload of tips and tricks in the Rubes Recommends section, so make sure you check that out as I break down how to replicate the decoration and how to make the cake an easy bake.
My take sees an orange spiked sponge soaked in a cardamom syrup sandwiching a layer of velvety smooth chocolate fudge frosting and a gingerbread whipped mascarpone cream (you read that correctly, we are going BIG on flavour here).
I then smothered mine in a swiss meringue buttercream for my fancy pipework and drawn on decorations. It’s cute, it’s festive and most importantly, it is delicious as hell. I love cake and you may not love it as much as me (if this is the case, why did you subscribe lol), so whilst a mammoth sandwiched sheet cake may not be suitable for a small dinner party (or yourself, who’s judging here?), then you can half the quants across the board and keep it a single layered affair. This is my recipe but your cake, so you do you.
Make it, bake it, eat it and repeat it (trademark pending – joking but also now serious).
Recipe Makes: 2 x 20 by 30 cm / 8 by 12 inch sponges
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