Tea and Coffee
Gingerbread Biscuits as Snow Flakes
White Chocolate Bark with Dried Cherries, Rose Petals & Pistachios shaped like a large Christmas tree
Serve with any good quality Australian Liqueur Muscat-Style
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CHOCOLATES WITH GOLD DUST...
Dark chocolate with sprinkled gold on top.
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Serve tea and coffee with fine dark chocolate, Virgo's favourite.
Just one piece of chocolate each (or pretend to forget to serve them altogether ~ your guests will be the better for it in the long run; it's a good thing Virgo's know what's best for themselves, and for everyone else as well).
Also by now the table and kitchen should be perfectly spotless and sterile, for your guests' enjoyment and relaxation, not because you want them to leave yet!
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Sweet and earthy to round the dinner off and finish with your cuppa.
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My efforts to make nougat have all failed, the mixture tastes great but they've all ended up sticky.
There are many versions in the shops, so it's far easier to outsource.
Shortcuts:
- Buy nougat.
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The Pièce De Résistance of the Sagittarius Dinner Party are the Chocolate Cherries!
You may choose from Christmas decorative cherries, a shortcut on cherry ripe, a supportive statement for France, double choc cherries, or Middle Eastern cherries ~ the Choc Cherry options are endless!
Here are some of my very best cherry recommendations:-
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Both of our Pisces' friends favourite flavours are - you guessed it! - coffee, hazelnut and chocolate.
This is the cake I enjoyed tasting when we ex-Presidents and voluntary members were invited to the launch of the 25th Anniversary of Food Of Orange District (F.O.O.D.).
On a side note: The 25th Anniversary of Food of Orange District runs from Friday 8th to Sunday 17th April and you would be well-advised and wise to attend if you can.
Also, in honour of F.O.O.D 's 25th Anniversary Week, Bloodwood Wines is offering preview tastings of the 2013 Pinot Noir (95/100).
But back to important things: this cake was absolutely fabulous: moist, light, hazelnutty and very more-ish, and, most importantly, made almost totally out of local ingredients.
http://orangefoodweek.com.au/wp-content/uploads/2016/02/Hazelnut-Olive-oil-and-Fig-cake-with-Salted-Caramel.pdf
What follows is slightly adapted from Sophie Hansen's excellent recipe (http://local-lovely.com/) ~ and it's easy!
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