Christmas Madness Part 1 - Kissel

I wouldn’t even dare to think about that! To offer you new turkey recipe just a few days before Christmas – probably, just as any decent housewife would do, you have been running with the shopping list trying to get the best deal for like what, 3 weeks now? And now me, strolling in, saying that to get perfect flavor you’ll need to add just 5 grams of dragon’s tail and to cook with love in your heart? Not a chance I would offend you like that!

However, we all remember how bad it gets the day after the X-day… Yes, you’ve had one drink too much – for sure, that last Cosmopolitan made all the difference. Or, maybe, last piece of cheesecake was totally uncalled for, and no turkey, or gravy, or mashed potatoes, or candies had nothing to do with you feeling bad. Or, maybe, your uncle, just like mine does, is bad at making jokes, and that makes you sick… No matter the reason, you’ve got terrible headache and awful pain in stomach. And then again, after all the goodies are eaten, all the presents are open, and all the family gone, there is only one thing to look forward to – of course, getting back to work. So here is a little something to make you feel better.

Kissel

Don’t get scared by the name, try it out first.

Plum kissel will work just fine if your Christmas was family-like and the only thing you regret is wasting your time for diets to look fit for holidays.

You will need:

200 gram              Plum jam

1.5 tablespoon      Corn starch

1 tablespoon         Sugar

1.5 glass               Water

Method:

1. Put jam into the bottom of a pot, add water and sugar to it. Heat the mixture, but do not bring to boil. Meanwhile dissolve cornstarch in warm water.

2. When water with jam is close to boiling, slowly pour in cornstarch constantly mixing.

3. Still mixing, boil kissel for 2 minutes.

4. Pour kissel into glasses and cool down.
Tip: be careful for glasses not to crack while kissel is still hot. It may be wise to put a spoon into each glass.

5. Put glasses with kissel into the fridge for 3 hours until it sets.

6. Kissel is ready to be served! Bon appétit!

Tip: If you’re still missing some fun, go ahead and add some wine before adding cornstarch.

Have a cup of kissel, lie down and wait for the miracle to happen.

Milk kissel, on the other hand, is brought from heaven for those funny people whose question is “What was her name?”, “When on earth my friend will stop telling me you can do that?”, “How much all that broken glass will cost me?” or “Why does ATM keep lying me that the balance is $0?”.

You will need:

2 glasses              Milk

2 tablespoons      Corn starch

2 tablespoons      Sugar

1 dash                 Vanillin

                           Decoration

Method:

1. Pour milk into the pot and heat it up. Be careful not to bring it to boil. Meanwhile dissolve cornstarch in warm water.

2. When milk is just about to start boiling, slowly pour in the cornstarch, add sugar and vanillin. Constantly stir the mixture.

3. Bring kissel to boil and boil for 3 minutes.

4. Distribute it into ice-cream bowls and put whichever decoration you prefer.
Tip: I like to use dried apricots – cut them into small pieces and sprinkle on top.

5. Put bowls with kissel into the fridge for 3 hours to set.

6. Milk kissel is ready to be served!

Tip: all kissels are great for storing in the fridge for up to 3 day, so feel free to prepare them beforehand.

And do not forget, add a little more sugar and those two kissels will be great as a dessert. They take only a couple of minutes to prepare and taste well. You may object that there is no need to invent nothing new and panna cotta, recipe for which you know by heart by now, will be just as fine. But who knows, maybe there is someone who hates Italy for supporting Hitler in WWII and looks for a decent alternative to their fancy delicious food.

Sincerely yours,
Mrs Lovett