Twelfth Night and Continuning the sparkle
Sophie Lombardi
It seems a dreadful shame that all the sparkly Christmas fun has to stop on January 1st. i know that this month can be particularly gloomy for many and. I am constantly on the look out for signs of spring. (I cannot tell you how overjoyed i am that my early bulbs have decided to flourish).
For me, the best thing about Christmas is company, conversation and community and there is absolutely no reason that this has to stop in boring January. For this reason, I am planning some winter warmers with dear friends, kicking off with Twelfth Night on Jan 6th.
The French celebrate Twelfth Night with the Galette Des Rois (Cake of Kings). Hidden within this gorgeous french frangipane tart is a little bean. Traditionally, as the Galette is being served, the youngest member of the party sits under the table and decides who will have the next slice. If you are lucky enough to have the bean or charm in your slice the you are crowned King. Recordings of the celebration of the Galette des Rois date back to the 14th Century, so lets keep it going!
Below I have put a simple recipe. I must say that my Galette des Rois looks nothing like the picture and probably considered a total disrespect of the French tradition (bouff!) I plan to serve a huge cheesboard alongside the Galette and so we can call it early supper. In my experience simple is always best.
Bonne 12ieme Nuit
Sophie xxxx
Ruffle Tablecloth in ‘Florence’.
Napkins in Rose Gingham and Florence.
Available with or without lace trimming.
Recipe for Galette Des Rois (adapted from BBC Food)
Ingredients
400g Ready Puff Pastry
2 tbsp Apricot Jam
100g Softened Butter
100g Caster Sugar
1 lightly beaten egg
100g Ground Almonds
2tbsp brandy
Method
Heat the Oven to 200° C
Roll out your puff pastry. Cut out two 25 cm rounds of pastry (I used a saucepan lid)
Spread the apricot jam onto the circle of pastry leaving a 2 cm gap around the edges.
Beat together the softened butter and sugar and then add the egg, almonds and brandy.
Spoon the almond mixture over the jam evenly. Then add your little charm or bean.
Cover with the second round of pastry sealing it carefully with water around the edges.
Egg wash your tart and add a pretty pattern with a sharp knife.
Bake for 25- 39 cm until crisp and brown ….. VOILA!