WEDDINGS

The Festive Issue: Christmas Canape’s and Hotpot Recipe

With Christmas just around the corner what better time to let you hair down, celebrate and indulge in some culinary favourites. For the Festive Style Guide we at Kalm Kitchen were keen to demonstrate how chic festive canapés can be incorporated into your wedding breakfast.  With hints of green and red these canapés give a subtle nod to the time of year without overtly screaming Christmas.

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Sticking to a colour palette of deep reds and green, and incorporating fresh Cranberries and sprigs of Rosemary is a quick and easy way of styling your canapés with a festive twist. Our favourites seen here include; Orange and rosemary glazed duck skewers, Beetroot rosti with goats cheese whip and truffle honey and finally a very simple but always popular cherry tomato and basil tatin.

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For your reception drinks why not consider some festive favourites such as traditional mulled wine, hot spiced apple cider or a red wine & sherry punch, all easy to prepare in large quantities and serve from glass jar dispensers.

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Lancashire hotpot is a firm favourite here at Kalm Kitchen, such a warm and hearty dish to banish the winter chill. We created mini portions to show how this dish can be served as an alternative to canapés – ideal for serving to guests bustled in from the cold and perfect for soaking up some of the free flowing bubbly!

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Follow our handy and easy­‐to­‐use recipe below to rustle up your very own hotpot this Christmas!

ingredients:

100g dripping or butter

900g stewing lamb, cut into large chunks

3 lamb kidneys, sliced with fat removed

2 medium onions, chopped

4 carrots, peeled & sliced

25g plain flower

2 tsp Worcestershire sauce

500ml lamb or chicken stock

2 bay leaves

900g potatoes, peeled and sliced

method:

Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.

Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of minutes, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1 1/2 hours until the potatoes are cooked.

Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 minutes until brown.

Happy Holidays

Love Jen

x

***

Photography: Anneli Marinovich // Styling: b.loved // Catering: Kalm Kitchen

Louise

After a decade-long career in corporate interior design, I took a giant leap of faith, left the security of an office job, and founded B.LOVED in 2011 as a platform for romantic and beautiful wedding inspiration. Thanks to a whole lot of creativity, hard work and passion, my gamble paid off and B.LOVED became one of the leading wedding blogs in the UK.

You’ll also find me working as an Editorial Stylist, where I design and curate beautiful photoshoots for wedding and lifestyle brands, as well as contributing as a founding member of bridal inspiration hub Aisle Society, and running wedding industry community the B.LOVED Hive from our super pretty base in London. Yep, I definitely have the best job in the world.

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