Christmas: Attack of the sugar

Christmas came and went, and tomorrow it's back to the salt mines for 3 days while we stress about what we are doing for New Years Eve. Mine has been planned but as of a few days ago I'm trying to weasel myself out of them. Frankly, I don't want to be bored to tears on the last evening of the year. Especially since, so far (let's not jinx it), 2009 has been pretty darn great. Let's see what's going to happen. Until then, let's look back at a night I'll be remembering for years to come. Christmas Eve.

I spent the day on the sofa, lounging about, drinking wine and eating chocolates while watching movies and the Disney Christmas Show at 4pm. A major tradition not to be missed. Frankly, it isn't Christmas without the Disney Christmas Show with the snowball fight, Mickey Mouse, the Chipmunks and Pluto and the fabulous clip from Lady and the Tramp. Oh how I adore those.

It wasn't all lounging about with chocolates and Italian wine. Work was involved as I had to put dinner on the table. Before dinner got on the table though, I had to set it.



Then the real work began as I prepared the duck (not a whole duck, mind) and put it in the oven.



Then as the duck was nearing the time to get out, I had to make the candied potatoes (brune kartofler in Danish) - a dish not to be missed out. Here is how it's done.



The recipe I've been told by a colleague calls for

100 gram of sugar
100 gram of butter
1 glass of potatoes

I used a tiny bit more sugar and less butter. Some make it etirely without the butter which I suppose gives a different consistency to the caramelly goodness that sticks to the potatoes.

One



Put sugar into pan, and set thermostat to maximum heat. Full steam ahead! Of course, you must watch the pan at all times.

Two



Once the sugar has melted and become a bit caramelly, you add the sugar and stir. Mix the sugary butter goodness until it's come together as a thick'ish caramelly lovelieness.

Three



Add the potatoes, and stir a lot. Make sure that all the potatoes are covered in the sugary butter goodness. You should now turn down the heat a few notches. How many I don't know - see step Five.

Four



Keep stirring, and turn the heat up a notch or two. Make sure to be by the pan at all times, as you don't want it burning and you don't want this

Five



Full heat is too much. Boiling sugar is dangerous - potato or no patato. It exploded all over the place and I had melted boiling sugar and buttery goodness in my face, hair, over my arms and all over my kitchen. Including my lovely (not quite a Smeg) fridge. Quite shocking to be honest, but I managed with some cold water and baby oil. Although my face does have a bit of evidence of the evening of wine and candied potatoes.

Food was set on the table, as While You Were Sleeping started on TV. Oh how I love that movie.



I loaded my plate with food, and then remembered that I forgot to make the sauce. Oh dear.



What can you do? I decided to skip the sauce, as I rarely eat sauce anyway.

After consuming enough food to feed a small African nation, it was time for the dessert. The Cheesecake. Mmmmmmm.



Ah, the lovelieness!

Then on to wine and chocolates



And presents!



Oh yes, let's see the loot!



I finished another few movies, polished off the chocolates and another bottle of wine and went to bed.



How was your Christmas m'dearies?