Keep a bit of Kellogg with you during the festive period, wherever you may be.
How to make festive gingerbread with Kellogg Head Chef, Jon Wilmot
We asked our Head Chef, Jon to share with us some festive favourites. In this film he shows us how to make his famous, spicy gingerbread – a favourite with many College members.
How to make mince pies, with Kellogg Head Chef, Jon Wilmot
In this film, Jon shares his mincemeat recipe (just to clarify, there is no actual meat involved) and shows us how to make a traditional mince pie – a staple of many a UK Christmas.
How to make a festive wreath
To help add that personal touch to your festive decorations, we have teamed up with our friends at Jasons Flowers, in Witney to bring you a wreath making demonstration.
Our Alumni team have been working with Kellogg Alumna Anistatia Miller and her partner Jared Brown, founders of Mixellany Ltd, on a winter cocktail/mocktail menu for the College.
Give the recipes a go yourself. Enjoy!
HOT MULLED APPLE (alcoholic or non-alcoholic)
A salute to the 200 varieties of apple grown through Wales, Hot Mulled Apple is a winter requisite, filling the kitchen with an irresistible aroma. It is delicious on its own, but also pairs well with sloe gin, dry gin, dark rum, bourbon, or Irish whiskey.
75cl cloudy apple juice
Packet of mulling spices (allspice, dried orange peel, ground cinnamon, cloves, nutmeg)
50ml sloe gin/25ml dry gin/25ml rum/25ml whisky
Combine the apple juice and mulling spices in a saucepan and simmer uncovered on a low heat for about fifteen minutes.
In a teacup or mug, pour approximately 125ml of hot mulled apple juice. Add 50ml sloe gin or 25ml dry gin, or 25ml rum, or 25ml whiskey. Garnish with a cinnamon stick.
HEDGE & VINE (low ABV cocktail)
This rich, sophisticated mixture was inspired by Queen Victoria’s love of whisky and claret.
50ml sloe gin
50ml red wine
10ml simple syrup* or Christmas spiced tea syrup**
Combine the ingredients in an ice-filled mixing glass. Stir. Strain into a chilled cocktail glass. Squeeze an orange twist over the drink and discard the twist.
* Simple syrup is equal parts sugar and water: 100ml water with 100g sugar, stirred together and left until the sugar dissolves—about 10 minutes.
**To make a Christmas tea syrup, place a Christmas spice teabag in a cup. Add 100ml boiling water. Let it steep for 5 minutes. Remove the bag and add 100g sugar. Stir and let the sugar dissolve.
THE ORIGINAL BUCK’S FIZZ (a champagne cocktail)
Far better than the modern Mimosa, the Buck’s Fizz was created in the 1920s by Captain Herbert John’ Buckmaster’s personal bartender Patrick McGarry at London’s Buck’s Club.
60ml fresh-squeezed orange juice (the juice of a whole orange)
10ml London dry gin
1 dash cherry brandy
Combine the orange juice, gin and cherry brandy in a Champagne flute. Fill with chilled champagne.