Every Christmas Mac and I host an intimate gathering in our home for staff and their spouses. My favorite part of the preparation is decorating the dining room table. As with last year I rolled the napkins, secured them with a bow and slid in a piece of greenery – simple but festive.
I have to admit that I had the dinner catered by AD Catering and Events which included Wild Boar Ragu. To feel a little less guilty I made a few traditional english nibbles. Sausage rolls, which were well received, mince pies and my grandmother’s recipe for lemon meringue pie. See recipe below.
Taylor’s boyfriend, Matt, arrived with some vintage champagne and english port to serve with dessert. What a wonderful way to end an evening and another successful year at Hartshorn Portraiture which would not be possible without our trusty team!
Nanny Eva’s Lemon Meringue Pie:
1 pastry case
2 1/2 oz sugar
3 egg yolks
1 1/2 oz butter
1 oz cornstarch
Juice and grated zest of 2 lemons
6 oz milk
3 egg whites
4 oz sugar
1-Prick pastry case with fork and bake for 20 mins.
2-Add sugar, lemon zest,juice, butter, cornstarch mixed in milk into a saucepan.
3-Gently heat,stirring continually until mixture reaches a boil. Cool slightly.
4-Stir egg yolks to mixture and pour into pasty case.
5-Whisk egg whites till stiff adding 1/2 sugar then fold in remaining sugar.
6- Place meringue on top of lemon sauce and bake in preheated oven at 350 degrees until peaks of meringue are lightly browned.