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Cranberry Satsuma Cake

Ingredients:

Plain Flour 210 g + 1 Tbs separated
Baking Powder 1 tsp
Salt ¼ tsp
Milk 60 ml
Satsumas zested and juiced 3
Vanilla extract ½ tsp
Soft butter 90 g
Granulated sugar 150 g
Eggs 2
Fresh Cranberries 150 g
Icing sugar 120 g

METHOD:
• Preheat oven to 170 C and line a small loaf tin with parchment paper
• Zest and juice satsumas. Put 1-2 tsp zest and 1.5 Tbs juice aside for the glaze.
• Roughly chop the cranberries and toss in 1 Tbs flour
• Mix milk, satsuma juice and vanilla together
• Mix 210 g flour, baking powder and salt together
• Cream butter and sugar together with an electric mixer. Add eggs one at a time, making sure the first one is incorporated before adding the second
• Add the dry ingredients to the creamed egg mixture in 3 parts, rotating with the wet ingredients and making sure to end with dry ingredients.
• Slowly fold in the satsuma zest and chopped cranberries.
• Bake for 45-50 minutes until a toothpick inserted in the center comes out clean
• Mix remaining satsuma zest and juice with icing sugar until it forms a glaze. After the cake has cooled a bit top with the glaze and allow to completely cool before cutting.

Cocktail Meatballs

Ingredients:

1 pack of 12 meatballs
Cranberry sauce 60 g
BBQ sauce 40 g
Dijon mustard 1/3 t
Hot sauce 1/3 t
Black pepper Pinch

METHOD:
• Preheat oven to 200 C
• Break each meatball in half and re-roll to make 24 mini meatballs. Place evenly spaced on a baking tray and roast in oven for 15 minutes, shaking to rotate meatballs halfway through
• While meatballs are roasting mix the remaining ingredients in a pot and bring to a low simmer.
• When the meatballs are finished, toss in sauce and let simmer for 10-15 minutes.
• Skewer with toothpicks and enjoy

Bourbon Milk Punch

Ingredients:

1 serving

Bourbon, Brandy or Spiced Rum 25 ml

Milk (whole is best but use any) 75 ml
Cream 25 ml
Icing sugar 1-2 tsp
Vanilla Splash
Cinnamon, nutmeg, clove (any combination) Pinch
Crushed ice or ice cubes for serving

METHOD:
Add all ingredients to a cocktail shaker and shake vigorously for 30 seconds.
Strain over ice (crushed ice if you have it). Alternatively, make a large batch in a pitcher and let sit overnight.

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