I adore Christmas. From mid-November I’m lit up with a sense of magic and joy and whimsy that feels so different from the rest of the year. I’m not quite sure what it is, but to me the air just feels different during Christmas time.
Christmas is also (realistically in this modern busy age) the only time we really seem to consistently fall into our family traditions. One tradition that has become a real constant for our family is what we call ‘‘Log Day’’. I’m not entirely sure how it began. I think it began as a joke one Christmas Eve when we dined on chocolate log, Grog-Log (remember this?!) and a giant sausage roll (or ‘‘sausage-log’’). Since then, every Christmas Eve we’ve gathered as a family to eat log-shaped foods ... cheese log, sushi log, beef wellington log ... it’s all a bit of a giggle, and it’s always fun coming up with new versions.
Over the years this has evolved into Log and Wreath Day. The sausage log has been reimagined into a wreath shape, complete with a cute little pastry bow. The lamington wreath is a favourite, as is the pavlova wreath, with lots of mini meringues arranged in a circle and topped with whipped cream, berries, and chocolate sauce.
The two recipes that follow are likely contenders for this year’s table. They are both wreaths, both pairing cheese (a Christmas essential) with fruit and honey. Each has elements you can prepare ahead, so you can spend more of the days leading up to Christmas creating traditions with the ones you love.
Many Christmas blessings to you all x.
Whipped feta, roasted grapes & rosemary bruschetta wreath
This is so delicious. The combination of tart, creamy whipped cheese with sticky, sweet roasted grapes and honey is irresistible.
The whipped feta can be prepped up to three days ahead and kept in a piping bag in the fridge, just bring it to room temperature before assembling. The roasted grapes can also be made ahead and stored in an airtight container, as can the toasted bread (refresh in a low oven for 5 minutes).
Whipped feta
250g cream cheese
250g sour cream
200g feta
Salt + white pepper
Roasted grapes
300g green grapes
300g red grapes
1 Tbsp finely chopped rosemary
2 Tbsp olive oil
1 tsp balsamic vinegar (for red grapes only)
Salt + white pepper
Bruschetta
1 French stick, sliced into 1cm rounds
Olive oil
Salt + white pepper
To decorate
Runny honey, mint tips, edible flowers, rosemary tips, basil leaves
Method
Whipped feta
Place all ingredients in a mixing bowl and whip with electric beaters for 5 minutes until light and fluffy. If you don’t have beaters, bring everything to room temperature and whisk vigorously.
Transfer to a piping bag (or a zip-lock bag) and set aside at room temperature.
Roasted grapes
Line two small baking trays with baking paper. Place green grapes in one tray and red grapes in the other. Season each, drizzle with olive oil, and add a tiny splash of balsamic to the red grapes only.
Sprinkle with rosemary. Bake at 200°C for about 10 minutes, until just starting to colour. Set aside.
Bruschetta
Brush the bread slices with olive oil, season, and grill on both sides until toasted. Keep a close eye, they colour quickly.
To assemble
Arrange the toasted bread in a wreath shape on a platter. Pipe whipped feta around the circle, then dot roasted grapes over the top like Christmas baubles. Drizzle with honey, season lightly, and decorate with herbs and edible flowers.
Fried mozzarella with cherry tomatoes & basil (wreath style)
This is very yummy and quite decadent. It’s lovely with a glass of something special, and it’s rich enough as an appetiser that you could quite happily skip dinner and go straight to dessert. If you can’t find mozzarella log, you can use mozzarella balls (sliced), baby bocconcini (left whole), or even goat cheese. This is also beautiful served almost like a salad on a big bed of rocket.
To prep in advance, you can start the breading process, then freeze the cheese in zip-lock bags and fry straight from frozen when you’re ready. Alternatively, you can fry the cheese first, let it cool, freeze it, then reheat in the oven when needed.
Fried mozzarella
1 log mozzarella, sliced into 1cm rounds
2 eggs, whisked
1-2 cups panko breadcrumbs
½ cup flour seasoned with salt, white pepper, and a pinch of cayenne
Olive oil for frying
Tomato salad
1 punnet sweet cherry tomatoes
½ tsp crushed garlic
¼ tsp chilli flakes
2 tsp olive oil
1 tsp balsamic vinegar
Salt + pepper
To decorate
Runny honey, chopped pistachios, basil, edible flowers
Method
Mozzarella
Set up three bowls for the flour, egg, and breadcrumbs. Dust each slice of mozzarella in flour, dip in egg, then coat in breadcrumbs. Place on a tray.
Heat olive oil in a large pan over medium-high. Fry the cheese in batches, without crowding the pan, for about 3 minutes on the first side and 1-2 minutes on the second until golden. Drain on paper towels.
Tomato salad
Roughly chop the cherry tomatoes and combine with garlic, chilli flakes, olive oil, balsamic, salt and pepper. Taste and adjust seasoning.
To assemble
Arrange the mozzarella in a wreath shape on your platter. Spoon the tomato salad over the top.
Drizzle with honey and sprinkle with pistachios and edible flowers.
