[Liz]

Marzipan vegetables are time-consuming---but are a lot of fun for the holidays.
Made easier by using ready-made Bob's Red Mill blanched almond flour/meal.

HOMEMADE MARZIPAN

METHOD Proc/pulse/combine almond flour and powdered sugar. Add/pulse/combine almond extract and rose water.
Add the egg white and process to thick dough. If the mass is still too wet and sticky, add more conf and ground almonds.
Will become firmer after it's been refrigerated. Turn out onto work surface and knead a few times.

Form a log, saran and fridge. Will keep fridged at least a month or freezered up to 6 months. Bring to room temp before using.

INGREDIENTS 1 1/2 cups Bob's Red Mill blanched almond flour/meal (or blanch/grind/dry your own almonds),
1 1/2 cups conf, 2 tsp best pure almond extract, tsp quality food-grade rose water, egg white
(vegan tip: use egg substitute or 2 tb corn syrup)

[Liz]

EGGNOG CREME SAUCE / a NIGELLA CHRISTMAS recipe

The Brits are fond of Christmas Puddings with this as a topping. But EGGNOG CREME SAUCE would also turn ordinary
chocolate cake into a Christmas delicacy. Or dollop a latte; add a nutmeg sprinkle. Whip in 1-2 tb conf for a sweeter product.

METHOD Elec/whisk/thicken 1 1/2 c h/cream. While still floppy, whisk in 1/2 c Advocaat eggnog-flavoured liqueur
til cream is thick but still soft; spatula into server. SERVE w/ Christmas pudding..............or whatever.