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From:
Subject: Christmas Party 2004 - Greetings, etc.
Date: Thu, 9 Dec 2004 23:05:13 +1100


G'day all!

I'm a bit pushed for time this year, partly due to helping my 90 year old aunt edit
her first book, following publishers' critiques. She takes precedence to the party,
I'm afraid.

But I could'nt miss this opportunity to wish old friends a very merry Christmas.
I can see from the archives that many of you are in attendance - Joan in C.,
Loopy Lorna, George and Sandra, Connie S., Jan D, Beth in Toronto, Ann T., Janet on
the IOW, et al. Now I'll be in trouble for mentioning some and not all!!
:-( Are John Z. and John O. about?

As a present from Oz, here's a recipe which we have used with much success on our
hot Christmas days. You up north can always try it out in July!!

Elise Pascoe's Ice-Cream Christmas Cake
Serves 10

1 litre rich vanilla ice-cream (the VERY best you can buy)
500g mixed chopped dried fruit
126 almond kernels, toasted, chopped
[love the quantity!!!! Did she really count them??]
3 tablespoons brandy [optional according to the recipe, mandatory to me!]
1/4 teaspoon ground mixed spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon cocoa powder

Chocolate Icing:

150g dark chocolate
1 1/2 tablespoons flavourless oil

Allow ice-cream to soften for a while at room temperature then add dried fruit,
almonds and brandy. Mix well. Add spices and cocoa powder and mix until well
combined. Pour this into a 2 litre loaf tin or terrine which has been first
rinsed with cold water but not dried. Tap the container firmly on the benchtop
to rid it of any air pockets and smooth over the top. Cover with plastic wrap
and freeze over night.

To make the Chocolate Icing, break the chocolate into squares and put in a
microwave-proof bowl with the oil. Microwave on high for two minutes, then stir
until it liquifies. If you don't have a microwave, melt chocolate in a bowl
sitting over a saucepan of gently simmering water. Let chocolate cool slightly.

Take the ice-cream cake from the freezer, dip the tin in warm water and turn it
onto a serving plate. Pour the cooled chocolate over the cake and freeze again.

Serve with fresh berries.

This works well when made in a pudding basin, instead of a loaf tin. It then
looks like a pudding.

Now I must get back to some editing.

I shall probably stay on the list and read all the mail but may not get much time
to contribute. Of course as it's a virtual party I shall be in virtual attendance...

Cheers,
Liz in warm, damp, tropical Melbourne



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