Goodbye to Christmastide

Anne here, bringing us to the final day of our Christmastide posts. It's debatable whether it's the 12th day of Christmas — some sources say that is the 5th January, other say it's the 6th, but we wenches count the days from Christmas day. It's traditionally the day to take down your Christmas decorations and greenery, though I know many people ignore that these days.

But when I googled 5th January it said it was also National Whipped Cream Day. Which I think is ridiculous — who thinks up these things? But anyway, I couldn't resist.

Pavlova, a dessert very popular down under (where it's summertime at the moment) is often served at Christmas. If you've never had it, it's a meringue base, covered with lashings of whipped cream and topped with fresh fruit. Here's one I prepared earlier. <g> And if you'd like to see a truly spectacular Christmas Pavlova, click here.

Some people I know squirt their whipped cream out of a can, but I'm old fashioned — I whip it myself.

So here I am, wishing you Happy Whipped Cream Day (snort)! and welcoming you all back to our regular schedule of Wenchly blog posts — three times a week.

Do you like whipped cream? Or squirty cream? What do you like it with? Or do you avoid it? And what about pavlova? Are you a fan or not?

Comments

[Mary Jo Putney]

How delicious, Anne! I prefer whipped cream, though squirty cream might do in a pinch. I would love to have an Aussie Pavlova one of these days!

[Binnie Syril Braunstein]

Anne-I love whipped cream, but I'm ashamed to admit that I use the squirty kind out of a can. However, even though it's store bought, my squirty whipped cream tops a simple but wonderful dessert. I was in Puerto Rico, having dinner at a hotel with a friend. We couldn't decide what to have for dessert, so our waiter offered to make a dessert for us. And so I discovered the deliciously uncomplicated strawberries with brown sugar and whipped cream. It's been my go-to simple dessert ever since. However, I would gladly pass up my favorite for a piece of your delicious Pavlova. I wouldn't mind if it was the Christmas version, or whether it was graced with plump, juicy summer peaches and plums. Thanks to you and Mary Jo for two delicious posts!

[Patricia Franzino]

Anne, I love Pavlova cake and like to eat it straight or with fruit without the extra squirty cream.

I prefer whipped cream on top of cocoa as the steam rises up around it.

Yum to both Pavlova and cocoa with whipped cream!

Love this post, Anne. The Christmas tree Pavlova is fantastic.

[Annette N]

Whipped cream is a wonderful thing. And I prefer the kind I would whip myself, but now that I live alone, that isn't gonna happen.

The Pavlova looks wonderful. Both of them look wonderful.

But, I am a fan of all the parts separately, so of course I would love them together.

I wanted to say thank you to all of you for your Christmas posts. I hope the new year is filled with joy for each of you.

[Karen S. Clift]

A friend has always been fascinated that my family would have REAL whipped cream (as he puts it) at Thanksgiving & Christmas celebrations. So now that those celebrations are happening at my place for just a few of us, I make whipped cream for our pumpkin pies. He takes home several pieces of pie & a container of whipped cream for topping afterwards. Actually, with a good hand mixer, not that difficult. The main fun is cleaning up where the beaters throw little drops while whipping. And every time, I'm grateful that I have that hand mixer & don't have to use a whisk like my ancestors! Whew!

[Kareni]

Yet another drool-worthy post, Anne; that Christmas Pavlova is stunning! And yum to REAL whipped cream which I would be happy to have atop some hot chocolate.

And a very Happy Whipped Cream Day to you, too.

[Anne Gracie]

Mary Jo I would love to make you a pavlova. One day, perhaps. Re squirty cream, I suppose it's useful to keep in the cupboard for when you need some, but I so rarely have cream that when I do, I want it to be the real thing.

[Anne Gracie]

Thanks, Binnie Syril — strawberries and cream is lovely — I've never had them with brown sugar, but I do occasionally macerate strawberries with a little balsamic vinegar and a sprinkle of caster sugar. Leave it an hour (or even overnight) and it's yummy.
This time of year in Australia, we have so many gorgeous fruits in season, I practically live on fruit.

[Anne Gracie]

Thanks, Patricia — yes that pavlova Christmas tree is stunning, isn't it? I like that site for all her recipes, actually. I don't think I've ever had cocoa with whipped cream on top — sounds deliciously decadent.

[Anne Gracie]

Yes, Annette, for me, whipped cream only happens when I'm having guests over. It's too dangerous having it in the house for just me. (g) I'm glad you enjoyed out Christmas posts — thanks for staying with us.

[Anne Gracie]

LOL on the Real whipped cream, Karen. And I agree -- it a matter of a few minutes with an electric hand mixer. I don't have a problem with the clean-up — I use a deepish bowl, and start slow, so I don't get any splashes — much to the disappointment of my kitchen assistant (Milly-dog) who would happily clean up any dropped cream (or anything else tasty.)

My grandmother, who was a very good cook, used to call my grandfather in to beat things like cream. She especially used him for making sponge cakes, and he was famous for the light airy sponge-cakes they'd produce. It was a bit of a feat, because for the first umpteen years of their married life, Nan would bake in a wood-fired oven. I agree, we're very lucky to have the convenience of all out kitchen appliances.

[Anne Gracie]

Thanks, Kareni — and thanks for being a regular on the Word Wenches.

[Teresa Broderick]

Pavlova is way, way too sweet for me! I used to love whipped cream, especially with strawberries. Unfortunately, ten years ago I developed an intolerance to dairy so most things I loved went out the window!! I found it really hard at first and even though I'm used to it now, at this time of the year I still yearn for some of my favourites.
National whipped cream day-----what next!!!

[Constance]

OK, yet another Aussie/Brit term! I first heard the term “squirty cream” in a Trisha Ashley Christmas story I read last month, and here it is again! Love it for its perfect description of what it is! My father used to whip cream for our Sunday desserts with an egg beater, and the texture was very different from what I get with my hand mixer. Now I’ll have to try squirty cream to see what it’s like! Your Pavlova posts are an inspiration, Anne, and I envy you the fresh fruit you’re enjoying now! Perhaps it will be an Easter dessert for my family!
Thanks to all the Wenches for taking time during the holidays to post - all the posts have been great gifts!

[Anne Gracie]

Teresa, I suspect I like making things like pavlova and trifle more than I like eating them. I'm not a huge sweet-tooth, but when I served this one up to a bunch of friends, several commented that it wasn't as sweet as some others. I would have made a pav for my Christmas dinner for friends, but one of them is dairy intolerant, too, and I wasn't up for beating cashew nuts endlessly to make whipped cashew cream, which is surprisingly good. I wish the shops would sell it.
And yes, National Whipped Cream Day -- ridiculous! As well as nakedly commercial.

[Anne Gracie]

Constance, I'm not sure whether "squirty cream" is an Aussie term or not. Both Mary Jo and I got it from Trisha Ashley books as well — it particularly features in the Twelve Days of Christmas — and it's a very evocative name.

I'm sure you could make a winter pavlova, using good quality canned fruit.

I'm curious about the different textures of whipped cream you get from an egg-beater and hand mixer — in my mind they're much the same, only the egg beater is worked by hand and the other through electricity.
Thanks for being a regular part of the wenchly community.

[Karin]

Whipped cream was a dessert must in my German and Austrian family, in and on top of cakes and in coffee. My aunts made one particular layer cake with mocha flavored whipped cream filling-delicious! In German, it's called "Schlag", which is such a great word. Always whipped fresh, never the squirty stuff.

[Vicki L]

Oh my goodness...that Pavlova tree is something else! I think I'll just wait until someday a Pavlova is a dessert offering wherever I am! But they do look delicious.

Whipped cream er Squirty cream day. Funnily enough I put some chocolate syrup on some chopped up pecans and then put squirty cream on top so it felt like I was eating a very decadent dessert today. If anyone wants a brand name - Reddi Wip and you find it in the dairy section in my part of the US.

I want to thank all the Wenches for all the posts over Christmas. I've enjoyed all of them even when I haven't had time to make comments. I'm looking forward to what y'all have coming up for the blog for 2023.

[Constance]

Twelve Days of Christmas was my source of “squirty cream”, too, Anne - don’t we all wish Holly could come cook for us over the holidays? Lovely book! As for the texture of whipped cream made with an egg beater: it always seemed denser somehow, even when only whipped to soft peaks. My sister thinks that Dad used a LOT more sugar than we allow ourselves, but I’m not sure that would have made the difference.

[Anne Gracie]

Constance, I'm sure the extra sugar would make your dad's whipped cream denser. And yes, Trish Ashley's Twelve Days of Christmas is a wench favorite. Food is always a feature in all her books, actually.

[Anne Gracie]

Thanks, Vicki. That sounds like quite a quick and decadent dessert. I hope you get to taste a pavlova one day — I think you'll enjoy it.

[Anne Gracie]

Karin, one of the books I was most annoyed with my local library for getting rid of was a small Austrian cookbook with the most wonderful-sounding cake and sweet thing recipes. I can't remember what book I'd been reading — perhaps one of Eva Ibbotson's, where various scrumptious and unpronounceable (to me) cakes were described, and I was so intrigued by the descriptions I looked them up next time I was in the library. Clearly that was before google. I wish now that I'd known the library were going to toss it — I might have pinched it and paid the fine for a replacement!

[Karin]

Betty Neels is another who always has wonderful sounding food descriptions in her books-and unpronounceable names!

[Karen S. Clift]

Wow, cooking in a wood-fired oven! I tried once...it didn't go well! I could cook over over an open fire be it a bubbling pot suspended for hours or on a grill, but nothing did well in the oven.

I remember some book but can't think of author or title: I'm thinking colonial; the cake in the oven was burning; she had to pull it out & then scold her younger (dreaming) sister--didn't she test the heat with her arm before putting the cake in? Had she ever seen her mother or the female mc put a cake in the oven without testing the heat first? I remember i liked the book but title...oh well!

[Anne Gracie]

Yes, baking on a wood-fired oven is both an art and a craft, I think, and takes know-how and experience. Nana used to pop her hand in, and know whether it was right of not for whatever she was making. Country people here often used wood stoves for a long time after city folk got gas and electricity.