A foraged Christmas Wreath

Christmas fever has over-taken our home. Kristoph has been getting around in his festive jumper, complete with snowflakes and stars, since December 1. He wore it to a production meeting a few days ago, apparently to cheer everyone up a little.

The fire is roaring, the air is crisp, and it’s really best to be inside by 5pm, at which time a blanket of dark quickly envelopes the sky. Its thin pickings for food foraging in our local woods this December, with only a few fungi specimen, here and there. The squirrels have taken to the trees, and can be seen frantically searching for the acorns they know they stashed somewhere... safely!

Despite the dearth of edible goods, over the weekend we discovered an abundance of forgeable Christmas decorations. And while traipsing through the woods, admiring the holly, and the ivy, and the drooping conifers, I was inspired to create my own Christmas wreath, from foraged finds.

We collected pieces of ivy, holly and drooping conifers, and bought a twisted grapevine wreath base from a local florist. Other than that, all that I used was some florist wire, and pinecones and other decorations from our “Christmas box.”

Here’s how I made the wreath:

1. Collect your materials: ivy, holly, pine-cones, droopy conifers, whatever pleases you, and a wreath base.

 

2. Weave the droopy conifer though the wreath base, keeping the direction consistent. Wrap the ivy around the wreath and fasten with florist wire.

3. Add the holy pieces and decorations, fastening them with florist wire.  

4. Et voila, your wreath is finished. Hang it in your desired location and admire your foraged craftiness!

Brilliant blackberry and chilli syrup

It’s hard to walk past a hedgerow at this time of year without noticing leaves tinged with jewel-hued spheres of green, red and purple. Its blackberry season! Readily available in fruit stores and supermarkets everywhere, it can be much more satisfying, and if you take some enthusiastic friends, a whole lot more fun, to collect your own

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A versatile fruit, excellent eaten raw with pancakes, or in a crumble like we also enjoyed (below), there are no shortage of options.

As well as the crumble, which was devoured by myself and a bunch of friends, I wanted to experiment with a slightly longer-lasting blackberry recipe. After an online read around, I decided to experiment with a blackberry and chilli syrup, like the one made by Heidi Swan.

This simple and quick syrup, is rich in flavour, with a slow and firey burn that creeps in at the end of each mouthful.  Heidi suggests swirling into yogurt, oatmeal, and crème fraîche, or on toast, over goats cheese, or pancakes. All delicious options!

At our place it’s been eaten as a late night snack on crackers, added to champagne for a brilliantly sparkly aperitif, and spread on toast topped with blue cheese. The omnivore in our family has also suggested the syrup would be excellent with game – he’s mentioned venison and pheasant. 

Here’s the recipe, slightly adapted from Heidi’s version:

Recipe
(Makes around 500mL)
    3 tea spoons dried crushed chillies
    1 cup dark Muscovado sugar
    1 cup organic brown sugar
    1 1/2 cups water
    Juice of one large lemon
    1 cup blackberries

 Add the dried chillies, sugars, water, and lemon juice to a medium saucepan. Bring the mixture to a boil over medium heat. Boil, stirring regularly, until the mixture has reduced to 2 cups. This should take around 25 minutes. 

While that’s boiling, puree the blackberries with a hand blender. Strain the berries through a fine-mesh strainer, and set puree aside.

Head back to the stovetop, once the chilli mixture has reduced, remove from heat. Add to the berry mixture and blend until smooth. Strain through a sieve into a heat-proof bowl.

Pour into a bottle and refrigerate. Enjoy!!