The afternoon saw us heading off to Gordonton for the wedding of a very beautiful friend. She is 21, and very much in love. They make a wonderful couple.The wedding was gorgeous, set in an old garden at Woodland's, with all Catriona's creative flair and sense of drama on display. Teepees and pennants set the scene, an altar declared with a cross of roses and song lyrics for the music they would leave the service to.
We were tired when we arrived home, but still wanting to celebrate the blessing of our daughter - poached chicken and cranberry sausages seemed just the thing. They were perfect, soft and white, and very tasty. We had a salad, and a glass of pinot gris to accompany. Nik finished with an old favourite which really needs resurrecting - junket.
Just heat the milk with a little sugar to 47 degrees, quite warm to the touch, and add rennet at the ratio of one teaspoon to 600 mls of milk. I add cream to our low fat milk. Pour into pots, or a serving bowl, and refrigerate after about 10 minutes - it will have solidified by then. Flavours can be changed according to mood, by adding to the milk before the rennet is added. Try ginger, almond, berries, or just a sprinkle of grated nutmeg after it is set. I added vanilla to the milk and tried sliced lemon which Sally (The Ridges) had sent up to try. It is preserved in a fragrant elderberry flower cordial with just a touch of orange, and the lemony lemon was perfect with the sweet, creamy milk jelly. Junket is the precursor to a great homemade cheese too. Make a lot, maybe 2 litres, add salt, and drain through cheesecloth overnight. If you prefer it firmer, place it under a board with a couple of cans on top for weight. It is very good with finely chopped herbs mixed through too, or just plain with a preserve.
Holly had some girlfriends over on Sunday, an easy affair with a little bubbly and the sorts of things 17 year olds enjoy. Pizza bread,, cupcakes, chocolate, loud music, and plenty of laughter. I feel so lucky to have such wonderful young people around us!
I used mozzarella pearls on the pizza bread. It is so handy to have them
free flow in the freezer. They can kept refrigerated in a jar of herby olive oil for a quick taste sensation in a salad.