Mary Berry’s Highland Christmas review – the ex-Bake Off host’s return is the perfect festive treat
It's the holiday season, and Santa Claus has apparently made a rather curious decision - without any clear signs of our deserving such a treat after all the madness that this year has brought, he has decided to gift us with the return of Mary Berry. After being stored away, possibly in delicate tissue paper like a precious ornament, the renowned chef has once again been unveiled and is gracing our TV screens in the program called "Mary Berry's Highland Christmas."
Everything happens as one would anticipate and desire. The flawless white hair. The unique voice, fruity but still sharp. The composure. The exquisite nails and tops. The eagerness that maintains tranquility and the calm that never falters the eagerness ("Wonderful shiny gravy!"). Plus, every now and then, there is a luxurious gesture that only well-off individuals can demonstrate - for example, a story about purchasing an entire salmon for her son's birthday dinner only to realize "I didn't have a fish kettle or anything!" but finding an old tin tub outside and utilizing it instead.
During her visit to Scotland, the author meets with Andy Murray and his grandmother, Shirley. Shirley used to send homemade shortbread with Andy to every tournament, under the condition that she gets the tin back. The group is staying in a hotel near Dunblane, Andy's hometown. The author, Andy, and Shirley decide to make kedgeree for breakfast and chat about holiday traditions. Andy mentions that he sometimes has sushi for Christmas dinner because it's his favorite meal. The author jokes that they have no comment on that. After they finish cooking, Shirley compliments their meal and asks if Andy can remember the recipe. The author notes that this is an example of how to raise a champion.
We're back in Berry's kitchen cooking up a delicious cranachan pavlova and some smoked salmon and guacamole bites. To keep the bread base from getting soggy, we sandwich it between a circle of smoked salmon and guac. We make a quick stop at a reindeer farm because apparently they exist in the Highlands. Joining us on our journey is Scottish comedian Iain Stirling. Berry and Iain make a cheese fondue, perfect for the holidays as it can be used to dip any leftovers. It's a fantastic idea that I plan to use for years to come.
Next up is the fennel and onion tart which requires some preparation before roasting in order for the fennel to become tender. Mary reminds us not to forget this step. As for the winter slaw, Mary is thrilled with how remarkable it looks. The Highland pie is filled with succulent beef shin and topped with puff pastry which can be store-bought. Mary shares that some individuals bring their own items on vacation, and she always brings her rolling pin. Perhaps it's time to invest in one. Additionally, Mary advises placing a cup in the middle of the pie mixture to prevent it from becoming too moist. This just makes sense, doesn't it? Lastly, Mary suggests tidying yourself up a bit by getting a manicure and wearing a nicer blouse as your current appearance is not up to par.
We quickly went through a recipe for mulled wine that Mary needs to serve at a local celebration and then moved on to stollen. Just like with the pastry, there is no need to make the marzipan from scratch - Berry is open to using store-bought. Just make sure there are plenty of dried fruits in the dough so we can all make it through the holiday season.
In the end, British vocalist Emeli Sandé is called upon to assist Mary in baking a Bûche de Noël, a dessert commonly referred to as a yule log. To create this dessert, you make a soft and fluffy cake, cover it in cream, and potentially add some whisky (although I cannot confirm this. I have become very hungry throughout the process, despite Mary reassuring me not to cry). You then roll the cake, spread chocolate ganache all over it, and slice it cleverly to resemble a tree branch. Finally, you go outside and pretend to be surprised by carolers in artificial snow, all while filming in October.
This is really great! Relaxing and peaceful, just like the marzipan you can buy in stores for the holidays. I'm happy that Mary is now safely tucked away in tissue paper, ready to be used again next year.
