Chocolate Ganache Hearts

My hopes were high. My ambitions were big. My plans were tight. My petit fours were going to be elegant, cute and sexy, just like the girl I was envious of in highschool. I was going to make four. Four petit fours. Fitting, no?

All this in pursuit for this month's Sugar High Friday, hosted by Jeanne of Cooksister!. A worthy pursuit! After I was done however, I must admit that I was tempted to announce never to attempt petit fours again, such a disaster as I had. I am not one to say never, though. So I'll leave that open.

In the end I think I became a bit overwhelmed. Same day I had fruit mince to bottle, and on request cheesey scones AND rhubarb crumble cupcakes. My timing was not the best. In the end, the best looking plate were these chocolate ganache hearts. Simply two layers of chocolate sponge with ganache poured over the top to produce a glistening layered effect. The ganache was definitely the tastiest bit about it and I literally had to stop myself from diving into it. I should have just re-made these as a petite four, they were much more impressive!

An afternoon in The Orchard

A lazy afternoon spent in the dwindling sunshine of mid October. Apples and history holds on to the branches of burdened, sighing trees. I might have picked one to relieve the tension slightly, but an apple volunteered and let go. I read a poem instead. Whispers of families, friends and lovers hardly interrupt the silence, only the mesmerising flutter of the butterflies distract.

Tea for two with fluffy scones smeared in red. Clotting cream makes it go down easier.

The Orchard
Mill Way
Grantchester, CB3 9ND
Telephone: 01223 845 788

In preparation: Fruit Mince

I've just finished preparing this year's batch of fruit mince ready for the Christmas season. This will be my second year now, and I'm continually trying to develop the recipe for the right balance of alcohol, spices and suet. Next year's batch will be even better, I'm sure.

For some reason, I get a great sense of accomplishment after bottling my homemade fruit mince. It's not that hard though, that's the thing. I guess it's just the feeling of preserving, of sterilising the jars and making sure that everything is just right.

Just a quick note on the name. I've stopped calling it mincemeat. Just the thought of a mincemeat pie conjures up images of Aussie meat pies smothered in tomato sauce. I don't like thinking of that when preparing fruit mince pies at Christmas. From this day forward, it will be known to me as fruit mince.

Christmas Fruit Mince

Makes 2.7 kg (in other words, a whole bunch)

350 grams of seedless raisins
225 grams of sultanas
225 grams of currants
110 grams of mixed peel
110 grams of chopped dried prunes
350 grams of soft brown sugar
450 grams of cooking apples, grated
225 grams of shredded suet
Grated rind & juice of 2 oranges
Grated rind & juice of 2 lemons
50 grams of chopped almonds
50 grams of chopped pecan nuts
1 tablespoon of mixed spice
1 teaspoon of freshly grated nutmeg
150 millilitres of brandy

Simply mix all of the ingredients together, except half of the brandy in a large ovenproof bowl. Cover and leave to stand overnight.

Next day, preheat the oven to 110º Celsius, cover the bowl with foil and place in the oven for about 3 hours. Once cooked, allow to cool completely, then mix in the rest of the brandy and put into sterilised jars.

Allow to mature at least two weeks before using. Once sealed it may keep for up to a year.

NOTES:
- Last year I used animal suet, this year I've used vegetable. I think the vegetable will prove to be nicer, in the end, after preliminary tastings.
- This year the mix will be more citrus-y, so the quality of the fruits is definitely a factor.
-Be generous with the nuts, they are luxurious!
-Spice to taste. I love cardamom and cloves, not to mention the cinnamon.
-Go on... put a bit more brandy in ;)