Christmas recipe-cakes,puddings
| Ballotine of Foie Gras with Fresh Black Truffle and Gewurztraminer Jelly Ingredients >500g foie grassalt and fresh ground black pepper30g black trufflesalad leaves, tossed with a hazelnut oil dressing, to serve For the Gewurztraminer jelly1 leaf of gelatine300ml Gerwurztraminer wine, at room temperaturesalt Method >1. Take the foie gras out of the fridge and leave at room temperature until it becomes slightly pliable. 2. With a knife, de-nerve the foie gras, scrapping away all the major visible veins. 3. Open the foie gras and season with salt and freshly ground pepper. 4. Using a vegetable peeler, finely slice the black truffle over the inside of the foie gras. 5. Take the foie gras and place on a large piece of cling film, 46cm wide. 6. Wrap the cling film over the foie gras and roll into a sausage shape, squeezing both ends of the cling film very tightly and rolling over three times. Fold the edges of the cling film over the foie gras ’sausage’ or ballottine. 7. Using a fresh piece of cling film repeat the process once again with cling film, then again with foil, again 46cm wide. The finished parcel should look like a Christmas cracker, with none of the cling film showing. 8. Fill a large saucepan with water and, using a cook’s thermometer, heat the water to 80°C. 9. Add the foie gras ballottine to the hot water and cook for 12 minutes, keeping the temperature at 80°C. 10. Remove the foie gras and plunge into ice-cold water. Once the ballottine has cooled, place in the fridge and leave to set. Ideally, make the ballottine 2-3 days before serving to give time for the truffle to permeate the foie gras. 11. To make the Gewurztraminer jelly, soak the gelatine in enough cold water to just cover the gelatine. 12. Once the gelatine has softened, drain off the excess water and transfer the gelatine to a heavy-based saucepan. 13. Add 150ml of the Gewurztraminer to the gelatine. Over a very low heat, cook gently, stirring, until the gelatine has dissolved. Stir in the remaining wine and season with salt. 14. Allow to cool, then pour the mixture into 6 shot glasses and chill in the fridge until set. 15. To serve the ballottine, cut six 1cm thick slices of the ballottine. Remove the foil and cling film from the slices. 16. Place a slice of ballottine each on six serving plates, plus a shot glass of Gewurztraminer jelly and the salad and serve with bread, ideally Pain Poilane or another rustic style bread. Servings: 6 Smoked Salmon Parcels Filled With Salmon and Avocado Salad Ingredients >For the salmon4 slices smoked salmon1 x 175g piece salmon, fillet or steak150ml water125ml white wine2 tbsp white wine vinegarsalt and pepper For the salad >1 avocado, diced2 spring onions, chopped1 tbsp mayonnaise1 tbsp horseradish sauce2 tomatoes1 tbsp wholegrain mustard2 tbsp white wine vinegar6 tbsp olive oil2 tbsp groundnut oil2 tbsp chopped parsley1 large garlic clove, choppedsalt and pepper Method >1. Preheat the oven to 180C/gas 4. 2. Put the fresh salmon into an ovenproof dish and pour over the water, white wine and wine vinegar. Season well with salt and pepper before baking the fish for about 5-6 minutes, depending on its thickness, until it is just cooked through. 2. Remove the fish from its cooking liquor and leave to cool before flaking with a fork. 3. Tip the flaked fish into a mixing bowl and add the diced avocado, chopped spring onions mayonnaise, horseradish, and salt and pepper. Set aside. 4. Lay the smoked salmon slices on a piece of plastic wrap. 5. Place a quarter of the flaked fish mixture in the middle of each slice and pull up the smoked salmon around the filling to shape it into a ball 6. Pull up the plastic wrap around the ball, and twist to seal everything in place. Push each fish package into 3cm stainless steel rings and leave to chill (if you’re making this dish in advance). This helps set it in shape. 7. Using a sharp knife, remove the cores from the tomatoes, and score the rounded end to make a cross shape in the skin. Plunge the tomatoes into a pan of boiling water, and leave on one side for about 10 seconds. Remove the tomatoes from the water and transfer to a bowl of iced water. The skins should now easily slip or peel off. 8. Place the tomatoes on a chopping board, with the core side down, and cut in half, removing and discarding any seeds. Roughly chop the flesh. 9. Put the mustard into bowl, and stir in the vinegar and oils, followed by the chopped tomatoes, parsley and garlic. Season well and leave to stand for 10 minutes. 10. To serve, take the fish ‘packages’ out of the fridge and carefully cut away the plastic wrap. Set the salmon on plates and pour over the dressing before serving. Servings: 4 Vegetarian Christmas Pudding Ingredients >For the pudding100g plain flour1 tsp mixed spice1/4 tsp ground cinnamon1/4 tsp grated nutmegpinch ginger powder100g fresh white breadcrumbs100g dark muscovado sugar150g chilled butter, diced150g sultanas150g raisins50g candied peel, diced1 apple, grated50g chopped dates50g honey or golden syrup1 lemon, grated rind and juice2 eggs, lightly beaten60ml Brandy For the brandy butter100g unsalted butter1 orange, grated rind100g icing sugar3 tbsp Brandy For flaming2 tsp caster sugar, for dredging4-6 tbsp Brandy Method >1. Sieve the flour and spices into a bowl and stir in the breadcrumbs and add the sugar. 2. Rub the butter into this mixture until it resembles a rough breadcrumb texture 3. Stir in the sultanas, raisins, peel, grated apple and chopped dates. 4. Lightly whisk together the golden syrup, lemon rind and juice, eggs and brandy. Pour into the fruit mixture and stir well to combine everything together. 5. Lightly grease 2 x 500ml pudding basins and spoon in the Christmas pudding mixture. Fill to within about 1 cm from the top of the bowls. 6. Cover each pudding with a disc of greaseproof paper and secure with a double layer of foil, tied in place with string. 7. Steam each pudding for 2-3 hours, until they have darkened and are firm to the touch. To save time you can cook them in a pressure cooker for about 30 minutes. Leave to cool slightly before turning out. 8. When completely cool, wrap each pudding in greaseproof paper and store in an airtight tin. This pudding tastes even better if given a month or so to mature after steaming. 9. For the brandy butter; beat the butter and orange rind until softened and gradually stir in the icing sugar, followed by the brandy. Don’t add the brandy in one go, otherwise it might curdle. Turn the butter into a bowl and chill until ready to serve. 10. When you’re ready to serve the puddings, return them to the pudding bowls and cover once more with greaseproof paper and secure with foil. Steam for about 45 minutes-1 hour, or until they have heated through. 11. Turn out the puddings onto a warmed platter and lightly dredge with caster sugar. Heat the brandy in a small saucepan and tip the pan towards the hob – the brandy should catch alight. 12. Pour the flaming brandy over the puddings and serve straight away with the brandy butter. Accompany with piping-hot creamy custard. Servings: 8-10 Cranberry Sauce Ingredients >340g Cranberries170g caster sugar1 orange, juice and zest Method >1. Place the cranberries, sugar and orange juice together in a saucepan and bring to the boil. 2. Simmer the mixture over a gentle heat for about 10 minutes or so, until the berries begin to burst. Remove from the heat to ensure that the berries hold their shape. 3. Taste the sauce for sweetness; you may need to add a little more sugar. 4. Gently fold in the orange zest, taking care not to break up the berries. Transfer to a bowl and leave to cool. Cover with cling film and refrigerate until ready to serve. Servings: 8-10 Rich Christmas cake Ingredients >500g butter, softened500ml soft brown sugar8 eggs10ml grated lemon rind1 250ml flour5ml salt5ml mixed spice5ml cinnamon5ml ground ginger500g sultanas500g seedless raisins250g currants200g almonds, chopped200g glace cherries, halved250g peel3ml bicarbonate of soda50ml black coffee15ml vinegar; 125ml brandy Method >Prepare the cake pan by lining a 25cm square pan with a double layer of baking paper (base and sides). Wrap and tie at least 2 layers of brown paper or newspaper around the outside with the paper rising slightly above the top of the cake tin. Secure with string. Cream the butter and sugar until light. Add eggs one at a time, beating well after each addition. Add lemon rind. Sift flour, salt, mixed spice, cinnamon and ginger together. Combine fruit and nuts together in a bowl. Coat with a little of the sifted flour and stir into the creamed mixture alternately with the sifted dry ingredients. Dissolve the bicarbonate of soda in the coffee. Stir in coffee mixture, brandy and vinegar. Mix well. Spoon mixture into cake pan and smooth the surface with the back of a wet spoon. Make a slight hollow in the centre to prevent the cake from peaking. Bake at 150Β°C for 2 hours, lower the temperature and bake at 120Β°C a further 60 to 90 minutes. Check if the cake is done by piercing the cake with a skewer, which should come out clean when cooked. Remove from the oven and leave to cool in tin. When cold, remove from tin and wrap in greaseproof or baking paper and cover in foil. Store in a cool place and remember to drizzle with brandy every two weeks. Mama’s Christmas Cake Ingredients >2 sticks and 2 tbl. butter at room temperature1 1/2 cups dark brown sugar4 eggs (medium sized)3 cups flour1/4 tsp. salt1 tsp. ground allspice1 tsp. cinnamon1/2 tsp. nutmeg1 1/2 cups each currants, golden and dark raisins1 1/3 cups soft dried figs, chopped1 1/4 cups dates, pitted and chopped1 cup chopped stoned dried prunes1 3/4 cups chopped dried apricots3/4 cup blanched almonds, chopped2/3 cup plus 4 tablespoons brandy2 tsp. instant espresso, mixed with 1 tablespoon water Method >Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper. In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well. Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Deduct the temperature to 275°F and bake for 3 1/2 hours long or until a tester (or toothpick) inserted in the center of the cake comes out clean. Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly. When the cake is cool, prick the top with a skewer and drizzle lightly with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months. Christmas Yule Log Ingredients >1/2 cup sifted cake flour1/4 cup unsweetened cocoa powder1 teaspoon baking powder1/4 teaspoon salt1/2 cup white sugar3 eggs, separated1/4 cup milk1/8 cup confectioners’ sugar1 1/2 cups whipped cream2 cups heavy whipping cream8 (1 ounce) squares semisweet chocolate, melted1/4 cup butter, softened1/8 cup confectioners’ sugar1/2 teaspoon green food coloring8 ounces marzipan1 can of cinnaman candiesSnowman candy Method >Preheat oven to 350 degrees F (175 degrees C).Grease a 15×10-inch jelly roll pan. Line with waxed paper. Grease paper. Sift together flour, cocoa, baking powder, and salt. Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold 1/3 of beaten egg whites into batter. Fold in remaining egg whites. Spread batter in prepared pan; smooth top evenly. Bake cake at 350 degrees F (175 degrees C) until set, for 12 minutes. Dust a clean cloth with confectioners’ sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes. Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate. To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended well. Remove from heat. Let stand until set. Spread frosting over top and sides of cake. To prepare garnish, dust work surface with confectioners’ sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners’ sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust lightly with confectioners’ sugar. Christmas Plum Pudding Ingredients >1 1/4 cups all-purpose flour1 tsp. grated orange rind1 tsp. ground cinnamon3/4 tsp. baking powder1/2 tsp. ground ginger1/8 tsp. ground cloves1/2 cup firmly packed light brown sugar1/4 cup butter or margarine (at room temperature)4 large egg whites1/2 cup apple cider or apple juice3/4 cup raisins1/2 cup shredded carrot1/3 cup candied cherries, halved, or currants or raisins1/3 cup chopped candied pineapple, currants, or raisins1/3 cup pecan halves Method >Lightly grease a 1 1/2 quart steamed pudding mold or casserole.In a medium-size bowl, mix together flour, orange rind, cinnamon, baking powder, ginger, and cloves. In a large bowl, with an electric mixer on medium, cream together brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well.Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans. Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string or twist tie. Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean. Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Top with vanilla ice cream if you like. Cover and refrigerate the pudding, it will keep for 1 week. To reheat the pudding, steam as directed for 1 hour or until heated through. Christmas Roast Turkey With Corn Bread Stuffing Ingredients >3 tablespoons butter(unsalted)1 large yellow onion (chopped)5 cups crumbled corn bread5 cups toasted fresh bread crumbs1 teaspoon baking powder1 teaspoon your favorite poultry seasoning1/4 teaspoon black pepper3/4 cup chicken broth1 large egg (lightly beaten)1 fresh or frozen and thawed turkey (approx. 12 pounds)1 tablespoon vegetable oil Method >In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well. Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast side up, on a rack in a large roasting pan. Brush lightly with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving. Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with your gravy. Cardamom-spiced meringues with strawberries and rose water A light but sweet dessert perfect to follow a rich Christmas main. These lightly spiced meringues are dried to a crisp and perfect for an instant dessert. Stored in an airtight container, they should keep for weeks. Meringues1 cardamom pod160g caster sugar3 egg whites Crack the cardamom pod with the back of a knife and remove the seeds. Use a mortar and pestle to crush the seeds with 1 tablespoon of the caster sugar to a fine powder. Sieve to remove any lumps. Preheat the oven to 140°C. Beat the egg whites until soft peaks form. Slowly add the cardamom sugar and remaining caster sugar. Beat until the meringue is stiff and glossy. Line 2 baking trays with baking paper or silicon sheets. Use a piping bag to pipe small meringues, or if you prefer a more rustic look use a spoon, on to the tray. Place in the oven and lower the heat to 100°C. Bake for 1 and 1/2 hours. Turn off the oven, leave the door ajar and allow the meringues to cool. Serve the meringues and strawberries with lashings of lightly whipped cream, creme anglaise or creme fraiche. Dust lightly with icing sugar. Makes around 60. Strawberries and Rose Water2 punnets strawberries2 tablespoons caster sugar2 tablespoons waterfinely grated zest and juice of 1 lemon½ teaspoon rose water Crush 6 strawberries with the sugar. Place in a saucepan with the water, lemon zest and juice. Bring to the boil then gently simmer for 2 minutes. Add the rose water and set aside to cool. Halve, or quarter if large, the rest of the strawberries and set aside. To serve, toss the crushed strawberries through the halved strawberries. Baking homemade bread Q: I don’t have very good results baking homemade bread. What am I doing wrong? A: Making homemade bread has many factors that can result in a poor product. First, use fresh yeast. If it is old to start with or if very hot liquids are used, the bread won’t rise because the yeast is dead. How much yeast is used can affect how dough rises. A good rule of thumb is one package of yeast with 6-8 cups flour. This proportion leavens the dough slowly. One package of yeast with 2-3 cups flour leavens dough fast. Many recipes are incorrect. Here are some other problems and causes: Low-protein flour causes low volume and dense texture.Large bubble under the crust is due to no slash or vent to release gases, oven is too hot or bread placed near top of oven during baking.A pale crust is due to low protein and sugar content. A dark crust is due to high protein and sugar content. Q: Years ago I received a recipe for Dill Bread and loved it, but I can’t find the recipe. Do you know of a good one? A: Here’s a Dilly Casserole Bread that is tasty. It goes great with soups on cold winter nights. Dilly Casserole Bread1 package dry yeast1/4 cup warm water (110-115 degrees)1 cup creamed cottage cheese, heated to lukewarm (80-90 degrees)2 tablespoons sugar1 tablespoon instant minced onion1 tablespoon butter2 teaspoons dill seed1 teaspoon salt1/4 teaspoon baking soda1 unbeaten egg2 1/4 to 2 1/2 cups all-purpose flour Soften yeast in water. Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85-90 degrees) until light and doubled in size, 50 to 60 minutes. Stir down dough. Turn into well-greased 8-inch round (1 1/2 or 2 quarts) casserole baking dish. Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt. Makes one round loaf. Egg substitutes help concoct safe nog Q: I enjoy eggnog during the holidays but am concerned about using raw eggs. How can I safely make eggnog? A: You can still make your favorite eggnog recipe at home if you follow some precautions or take some alternative steps to avoid including raw eggs in your recipe. One solution would be to use egg substitutes, which are frozen commercial products that have been pasteurized and are free of salmonella. Another is to make sure the mixture, and consequently the eggs, are cooked to an internal temperature of 160 degrees. The eggnog should then be refrigerated at once. If you are making a large batch, divide it into several shallow containers so it will cool more rapidly. Below are two recipes provided by United States Department of Agriculture for safe homemade eggnog. Holiday eggnog1 quart 2 percent milk6 fresh eggs1/4 teaspoon salt1/2 cup sugar1 teaspoon vanilla1 cup whipping cream, whippedground nutmeg Heat milk in large saucepan, but do not boil or scald. While milk is heating, beat together eggs and salt in a large bowl, gradually adding sugar. Gradually add the hot milk to the egg mixture. Transfer the mixture back to the saucepan and cook on medium-low heat while stirring until thick enough to coat a spoon. Thermometer should read 160 degrees. If not, continue cooking till that temperature is reached. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water and stirring for 10 minutes. Cover and refrigerate until chilled. Prior to serving, pour into a bowl, fold in whipped cream and dust with ground nutmeg. Yield: 2 quarts. Calories: 135 per 1/2 cup. Cholesterol: 120 mg per 1/2 cup Low-cholesterol, low-fat eggnog1/2 cup egg substitute2 teaspoons sugar1 can (13 ounces) evaporated skim milk3/4 cup skim milk1 teaspoon vanillarum flavoring (optional)ground nutmeg Whip egg substitute and sugar together and combine with the two types of milk and flavoring. Mix well. Chill overnight. Dust with nutmeg before serving. Yield: 3 cups. Calories: 96 per 1/2 cup. Cholesterol: 4 mg per 1/2 cup. Party canapes > Mojo-Marinated Pork Tenderloin on… Mojo-Marinated Pork Tenderloin on Crisp Won Ton Wafers With Black Bean and Mango Salsa For Mojo-Marinated Pork >Two 1-pound pieces of pork tenderloin small enough in diameter to fit on a cracker when slicedHomemade Mojo (recipe follows), or 16-ounce jar of store-bought mojoBlack Bean and Mango Salsa (recipe follows)Crisp Won Ton Wafers (recipe follows) Ahead of time: Marinate the pork a day or two in advance of the party; it can be grilled a few hours before the party and kept at room temperature. Do-ahead options: Make the salsa and store in refrigerator for up to a day. The won tons can also be prepared a few hours before the party. Homemade Mojo >1 cup olive oil3/4 cup plus 2 tablespoons fresh lime juice3/4 cup orange juice1/2 cup chopped fresh cilantro8 garlic cloves, minced1 tablespoon grated orange peel1 tablespoon dried oregano2 1/2 teaspoons ground cumin1 1/2 teaspoons salt1 1/2 teaspoons ground black pepper In medium bowl, whisk all ingredients to combine. Marinate pork in mojo for 24 to 48 hours in the refrigerator. Grill the pork about 10 minutes on each side on stovetop grill or outdoor grill until medium-rare to medium. Let cool to room temperature. (Never cut the meat immediately after it comes out of the oven. When you let it rest, the juices go back into the meat.) For Black Bean and Mango Salsa >14-ounce can black beans, rinsed and drained1 ripe mango, diced very small2 tablespoons chopped fresh cilantro1/4 cup finely diced red peppers1/4 cup finely diced green peppers1 tablespoon finely diced red onionJuice of 1 limeSalt and pepper to taste Mix all ingredients together and chill. For Crisp Won Ton Wafers >2 tablespoons cumin powderVegetable oil for frying (about 2 cups for a large saute pan)6 won ton skins (available in Asian markets), cut into quarters Toast ground cumin in a dry saute pan for 1 minute on medium heat and set aside. Fill a large frying pan 1/4 full with vegetable oil. Heat the oil to medium-high. Fry a few pieces of won ton skins at a time until golden brown. Drain fried won ton wafers on paper towel to absorb excess oil. While still warm, lightly dust wafers with toasted cumin. To assemble: Slice pork tenderloin into 1/4-inch slices. Place 1 slice of meat on top of a won ton wafer, and top with a dollop of the salsa. Makes 25 to 30 canapes. Note: Mojo, the sauce-marinade of Spanish origin, is available ready-made in grocery stores where Latin and Spanish foods are sold. Party canapes > Spicy Tuna Tartare on… Spicy Tuna Tartare on Cucumber Slices With Honey-Wasabi Sauce 1 1/2 pounds sushi-grade yellowfin or blackfin tuna with good red color and no smell at all3 tablespoons siracha2 teaspoons juice from a jar of pickled ginger (use the ginger as optional garnish)2 teaspoons toasted Japanese sesame oil2 1/2 teaspoons salt2 European cucumbers sliced 1/4-inch-thickHoney-Wasabi Sauce (recipe follows) Do-ahead options: The tuna can be prepared ahead of time and stored for a few hours in the refrigerator. If using a food processor, cut tuna into small pieces and toss together with siracha, ginger juice, sesame oil and salt. Place mixture in food processor and pulse until blended well and mixture begins to hold together. Don’t over-mix it. If preparing by hand, chop tuna into very tiny pieces that will hold together in a ball, and mix in other ingredients. For Honey-Wasabi Sauce:3 tablespoons dry wasabi powder 2 tablespoons honey1 cup sour cream Whisk all ingredients until just blended. Don’t over-mix or the sauce will get too thin. To assemble: Place a 1/2-ounce scoop or a demitasse spoonful of the tuna mixture on the center of a cucumber slice. Top with a small dollop of Honey-Wasabi Sauce. (This is easy if you put the sauce into a squirt bottle.) Garnish with a sliver of pickled ginger, if desired. Note: Siracha is a Vietnamese garlic-chili paste. It, toasted Japanese sesame oil, and dry wasabi powder are available in Asian sections of markets, or Asian markets. Also available online. Party canapes > Smoked Salmon on Toasted Rye Rounds With… Smoked Salmon on Toasted Rye Rounds With Dilled Cream Cheese and Sour Cream 1/2 cup cream cheese1/4 cup sour cream2 tablespoons chopped fresh dill (reserve some for garnish)1 1/4 to 1 1/2 pounds smoked salmon (allow about 1 ounce per canape)8 to 10 slices of rye bread Ahead of time: Mix the cream cheese and sour cream with the dill and refrigerate in a pastry bag until ready to use. Slice the salmon into thin strips. With a 1 1/2-inch cutter, cut out 3 to 4 circles of bread from each slice of the bread. Toast them in a 325 F oven until crisp and set aside. To assemble: Roll up each slice of salmon so it looks like a rose. Place one on each slice of bread. With the pastry bag, squeeze a dollop of the cream-cheese mixture on top of each canape and garnish with a bit of the fresh chopped dill. Makes 25 to 30 canapes. Party snacks > Perfect Pocket Burger Ingredients >2 pounds ground beef2 tablespoons Worcestershire sauce2 tablespoons grainy Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper8 ounces crumbled blue cheese2 tablespoons butter1 large red onion, peeled, sliced into small rings2 tablespoons butter1/4 cup chili sauce1 tablespoons prepared horseradish1 tablespoon honey12 pita bread halves, pre-opened2 tablespoons olive oil1 head red leaf lettuce or favorite lettuce, washed, dried, torn into small pieces Method >In a large mixing bowl combine the ground beef, Worcestershire sauce, Dijon mustard, salt, pepper and blue cheese. Allow the mixture to rest in the refrigerator for 30 minutes. Meanwhile, heat the butter over medium heat and saute the red onion until it’s caramelized, about 15 minutes. Set aside. Prepare the sauce by combining the chili sauce, horseradish and honey. Cut each pita pocket in half, yielding 2 triangles. (If you do all these steps while the ground beef rests, you can set up a burger assembly line and save tons of time.) Form the ground beef mixture into 24 equal- sized patties (about 2 inches wide). In a large skillet, heat the olive oil over medium heat and cook the burgers about 4 minutes on each side. Cooking time may vary depending on the thickness of each patty. After all the burgers have been cooked, start assembling by spreading the sauce on the inside of the pita pocket triangles, then add a burger, a couple caramelized onions and lettuce. Serve warm. Party snacks > Holiday Spiced Cashews 1 pound roasted, unsalted cashews2 tablespoons fresh rosemary, finely chopped1/2 teaspoon chili powder1/2 teaspoon mustard powder2 teaspoons brown sugar1 tablespoons kosher salt1 tablespoons unsalted butter, melted Preheat the oven to 350 degrees. Place the cashews, in a single layer on a baking sheet. Place them in the oven and heat them for about 5 minutes. In a large mixing bowl, combine the rosemary, chili powder, mustard powder, brown sugar, kosher salt and butter. Toss the nuts with the spice mixture and serve warm. Turkey Stuffing Ingredients >2 sticks butter1 cup onion, chopped1 cup celery, chopped1 teaspoon sage1 teaspoon thyme1 teaspoon salt1/2 teaspoonblack pepper8 cups dried bread cubes1/2 cup nuts2 eggs, beaten1/4 cup fresh parsley, finely chopped1 cup chicken broth Procedure >Melt butter and sauté onion and celery until softened. Add the sage, thyme, salt and pepper. Then add the bread cubes, nuts, eggs, parsley and chicken broth. Use to stuff turkey, or bake on the side. Approximate nutritional values per serving: 272 calories; 21 grams fat; 73 milligrams cholesterol; 589 milligrams sodium; 18 grams carbohydrates; 5 grams protein; 2 grams fiber. Pumpkin Recipes III Spicy Pumpkin RisottoPumpkin, butternut and crown prince are all winter squash. Their flesh is firm, the skin is hard and they keep very well. They are all ideal for roasting or mashing to use as a pie-filling or stuffing for pasta. Summer squash (acorn, spaghetti and gem) have a more watery flesh with a softer skin, do not keep so well and are best for boiling or for soups. All squash are a good source of vitamin A. For a tasty snack, the seeds of a pumpkin can be washed, dried and mixed with oil and salt before roasting in a hot oven for 15 minutes. Ingredients >1 large onion, peeled and chopped2 tbsp olive oil1 red birds eye chilli, finely chopped½ tsp ground cinnamon300g risotto rice1 small pumpkin (approx 1kg), peeled and diced into 2cm pieces100ml white wine1 ltr hot vegetable stock4 tbsp grated Parmesan, plus extra for servingSalt and freshly ground black pepper Method >1: Fry the onion in a wide pan for 4-5 minutes or until softened. Stir in the chilli and cinnamon and cook for 1 minute.2: Add the rice and turn in the oil until all the grains are coated.3: Stir in the pumpkin, add the wine and bring to the boil. Add the hot stock, 2 ladles at a time and allow to be absorbed by the rice before adding more. Stir frequently over a medium heat for 15-20 minutes until the rice is tender and all the stock is absorbed. The rice should still have a slight ‘bite’.4: Mix in the Parmesan and seasoning, spoon into large bowls and serve immediately with extra grated Parmesan. Alternatives >If you cannot get hold of pumpkin, you can use butternut squash in its place.This pumpkin risotto is also delicious with the addition of fried crispy bacon pieces scattered over the top just before serving. Pumpkin Recipes II Pumpkin and Orange Soup This is an amber-coloured, velvety soup with just a hint of orange. Serve it for lunch with some warm Irish soda bread or as a starter when entertaining with a spoonful of crème fraiche and some toasted pumpkin seeds on top. Ingredients >375g pumpkin, peeled and roughly chopped150g carrot, peeled and roughly chopped300g onion, roughly chopped1.3 litres good chicken or vegetable stock100g red lentilsSalt and freshly ground black pepperFinely grated rind and juice of 1 large orange Method >Put all the ingredients except the orange in a large saucepan and bring to the boil. Cover and simmer gently on the hob for 20-25 min or until all the vegetables are very tender.Leave the soup to cool slightly before pureeing in a blender or food processor. Stir in the grated orange rind and juice and adjust seasoning to taste. Tips >Try adding 1 tsp of mild curry paste to the vegetables before cooking for a hint of spice.Use butternut squash when pumpkin is out of season.Serve the soup with a little crumbled blue cheese stir in.For a chunkier soup just puree half and return to the pan.Replace some or all of the onion with leeks. A sweet and spicy cake Oatmeal Spice Cake Ingredients >11/2 cups flour1 cup brown sugar1/2 cup granulated sugar1 cup quick-cooking oatmeal11/2 teaspoons baking soda1 teaspoon cinnamon1/2 teaspoon salt1/2 teaspoon nutmeg1/2 cup shortening1 cup water2 eggs2 tablespoons molasses Preheat oven to 350 F. Mix all ingredients. Beat in a mixer or 350 strokes by hand. Bake for 30 to 35 minutes. Ingredients Coconut Topping >1/2 cup butter1 cup brown sugar1 cup flaked coconut2/3 cup chopped pecans6 tablespoons light cream Melt the butter, then mix in the brown sugar, coconut, pecans and cream. Broil about 2 minutes, until topping is lightly browned and melted. Chocolate cookies I CHOCOLATE COOKIESYields about 3 dozen Ingredients >2 egg whites (reserve yolks for another use or discard)2/3 cup sugarPinch salt1 teaspoon vanilla extract1 cup pecan pieces1 cup chocolate chips Method >Preheat oven to 350 degrees. Cover a cookie sheet with foil. With an electric mixer, beat egg whites until frothy; add sugar, salt and vanilla. Beat until stiff enough to stand alone. Fold in 1 cup pecan pieces and 1 cup chocolate chips. Drop by teaspoons on foil-covered cookie sheet. Place in oven and turn oven off. Leave until oven is completely cooled, at least 2 hours. Nutritional analysis per cookie > 72 calories, 4 grams fat, 8 grams carbohydrates, 1 gram protein, 0 milligrams cholesterol, 7 milligrams sodium, 1 gram dietary fiber, 49 percent of calories from fat Bread Pudding Ingredients >1 quart heavy whipping cream3 eggs3½ cups sugar, divided2 teaspoons vanilla flavoring1 teaspoon almond flavoring8 large croissants½ cup chopped pecans (optional)6 tablespoons butter Method >Mix together whipping cream, eggs and 3 cups sugar. Add vanilla and almond flavorings. Cut croissants crosswise and add to above mixture. Let this sit about 30 minutes until most of the liquid is absorbed. Stir in pecans if desired.Melt butter in oblong pan. Sprinkle remaining ½ cup sugar over this. Add croissant mixture and bake at 350 degrees for 1 hour. Tips to enliven holiday parties Here are some suggestions and great ideas that will enliven this year’s holiday events > • Make a simple centerpiece by filling a basket or copper bowl with small evergreen branches, pine cones, whole oranges and grapefruit, unshelled nuts and cinnamon sticks. Read more about decorating your Christmas table at our Xmas Art de la Table category! • Pull out the slow cooker to help you with the holidays. When serving hot cider at a holiday buffet, pour heated cider into a slow cooker set on low and let the guests help themselves. Read more about cider under our Xmas Festive Wines category! • Freeze small dollops of whipped cream by scooping them onto a foil-lined cookie sheet and freezing until firm. Keep them handy in a resealable plastic freezer bag. Place a dollop on drinks just before serving. • Look for whimsical little appetizer forks and spoons for serving pieces. Or, use serving pieces from the treasured family silver service. Read more at our Xmas Art de la Table category! • For wine-loving guests, here are multipurpose party favors. Write your menu on bottles of wine with a china or dry-erase marker. Set a bottle at each place setting. Not only will your guests be tempted by the menu, they’ll get to take the wine home. Read more at our Xmas Festive Wines category! • For casual get-togethers, dish up portions of chicken and dumplings or crab au gratin into oversize coffee mugs or shallow soup bowls. • Top a torte or cake with sugared fresh cranberries. Brush cranberries with light corn syrup. Sprinkle with sugar; let stand uncovered until you’re ready to add the garnish to the top of the dessert. Read more at our Xmas Festive Recipes category! Homemade candy Homemade candy is a delightful dessert for the buffet table or for gift-giving. This recipe for no-bake peanut butter candy can be cut into squares or formed into bonbons. No-bake peanut butter squares > 11/2 cups powdered sugar1 cup graham cracker crumbs (about 12 squares)1/2 cup butter or margarine1/2 cup peanut butter1 cup semisweet chocolate chips or white vanilla baking chips (6 ounces)Candy decorations, if desired In medium bowl, mix powdered sugar and cracker crumbs. In 1-quart saucepan, heat butter and peanut butter over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8-inch square pan. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 6 rows. To cut diamond shapes, first cut straight parallel lines 1 to 11/2 inches apart down the length of the pan. Second cut diagonal lines 1 to 11/2 inches apart across the straight cuts. Store loosely covered in refrigerator. To make bonbons: Line a cookie sheet with waxed paper or plastic wrap. Instead of pressing crumb mixture into pan, shape it into 1-inch balls. Heat chocolate chips or white vanilla baking chips with 1 tablespoon shortening until melted. Dip the balls into melted chocolate, using tongs, to coat, and place on waxed paper. Decorate with candies if desired. Refrigerate until firm. AND here are some sweet old-fashioned basic holiday dinner recipes tested in my own kitchen:TurkeySimple. Basic. But works every year...1 pound butter2 cups minced peeled onion2 cups minced celery24 oz seasoned bread stuffing12 oz corn bread stuffing1 (21 lb.) whole turkey3 cups chicken brothDirectionsIn a frying pan melt butter. Add onions and celery; cook until limp.Add chicken broth. Heat to warm. Place bread crumbs in a large mixing bowl. Lightly toss bread crumbs while adding hot liquid and vegetable mixture.Preheat oven to 350°F.Remove neck and giblets from turkey cavity and neck. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.Spoon stuffing into body cavities; pack loosely. (Extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting.)Close skin with skewers or twine and tie drumsticks together.Place turkey on a rack in a roasting pan, baste with ¼ cup melted butter, cover tightly with aluminum foil (sealing edges) and bake for 20 minutes per pound. Once per hour, baste turkey with ¼ cup melted butter, then re-seal foil. Test for doneness after three hours and check for correct internal temperature with meat thermometer.If turkey does not brown, remove foil from breast for last 15 minutes.Remove from oven, place on heated platter, and allow turkey to stand, loosely covered, for 10 minutes.Remove stuffing to serving bowl.Carve turkey and arrange on serving platter.Serving hint: Cover outside rim of serving platter with parsley.Place unpeeled orange slices and clusters of red (or purple) grapes in groupings on top of parsley.Standback and gracefully accept accolades.Fantabulous Cranberry Sauce1 package fresh cranberries1 orange, peel grated1 ¼ cups brown sugarcinnamon1 medium apple1 1/2 cups waterCore, pare and chop apple into small pieces. Place chopped apple in pan with ½ cup water and ¼ cup brown sugar. Sprinkle lightly with cinnamon. Simmer until apple softens.Add 1 cup water, 1 cup brown sugar, grated orange peel and cranberries to pan. Stir mixture and heat to boiling. Let boil for 1 minute.Cool. Refrigerate. Serve. Smile graciously (and don't give the recipe away unless you really like the requestor).Sweet Potatoes to Blow Off Your Socks5 large sweet potatoes (or yams)1 cup walnuts½ cup butter1 cup brown sugar8 oz pineapple chunksPeel sweet potatoes, then place in pan with water and boil until moderately soft. (I do it the day before and refrigerate.)Place sweet potatoes in baking pan (since they're already mostly cooked, you can put them in any size pan that can squeeze in with that huge turkey).Pour pineapple (and juice) over potatoes. Sprinkle with butter, then walnuts, then brown sugar. Cover pan, cook in 350 oven (with turkey) for 45 min.Watch the smiles with the first bite. Mmmmmmmm. These are other interesting sounding recipes that I've never tried because they look like they'd take way to much time and I'm pretty busy keeping up this website.I hope you've read this far down and if you have, be sure to have a MERRY CHRISTMAS and happiest of HOLIDAYS!Chestnut and apple soup2 cloves garlic, chopped3 medium onions, chopped2 ½ cups whole cooked chestnuts or 1 (9-12 oz) can whole chestnuts1 1/2 apples, peeled, cored and chopped into 1-inch chunks5 cups chicken stock3/4 cup heavy creamSalt and pepper to taste4 servings.Simmer onions and garlic for about 25 minutes.Add chestnuts (drain if canned) and apple chunks to mixture. Simmer for an additional 10 to 15 minutes.Pour in chicken stock and cook on low heat for 45 to 60 minutes or until all ingredients are soft.Transfer contents to blender or food processor; blend until liquid, then strain.Add cream.Season to taste.Re-heat to serving temperature.Duck torte with a red wine, cranberry and orange sauce10 ounces puff pastry1 pound duck, chicken, or other poultry1/2 cup heavy creamSalt and pepper, to taste1 cup capers3/4 cup chopped fresh mushrooms1/2 cup red wine1 cup chicken stockSauce1 medium onion, finely chopped2 cloves garlic, minced1 sprig thyme1 cup red wine1 cup chicken stock1/2 cup cranberries1 large orange peel, grated2/3 cup butterGarnish1 cup sliced carrots1 cup sliced celeryPickled crab apples20 pearl onions, peeled1 tablespoon vegetable oilSalt and pepper, to taste20 Brussels sprouts2 egg yolks, mixed with 2 tablespoons milk4 servings.Roll out puff pastry into square, then cut 8 circles, each 4 inches in diameter.Place on flat pan and refrigerate.Separate poultry meat into 2 equal quantities.Mince first half of poultry until fine, then add cream. Add dashes of salt, pepper and capers. Shape into 4 small burgers and refrigerate.Dice second half of poultry meat and place into pan with mushrooms, red wine and stock. Braise until tender. Strain liquid (reserve for sauce). Mince cooked mixture, shape into 4 small burgers and refrigerate.To prepare sauce:In pan, braise onion (finely chopped) and garlic in 1/3 cup butter. When lightly browned, add thyme, red wine, chicken stock and strained liquid from meat. Simmer on low heat for 45 minutes and strain; reduce by one-half. Add cranberries and orange peel. Add 1/3 cup of butter, season to taste and set aside.Vegetable garnish:Place carrots and celery with baby onions into casserole dish, add 1 tablespoon vegetable oil; season to taste and cook in 275-F oven until golden and tender. Keep warm. Cook Brussels sprouts in boiling water until tender. Keep warm.To prepare torte:Place puff pastry circles on flat surface. Place 1 of each type of burger on top of each other. Cover with second ring of pastry and seal with egg wash (egg yolks mixed with milk). Repeat for each pastry set. Place on lightly buttered cookie sheet.Cook in 425-F oven for 20 minutes.To serve:On each plate, place torte in center then place carrots, celery, crab apples, brussels sprouts and pearl onions into a circle around torte. Drizzle sauce over torte and pour between torte and vegetable ring. Serve immediately.Baked apples with pistachio caramel and dried fruits8 dried figs, finely chopped3/4 cup dried apricots, finely chopped1/2 cup raisins, finely chopped1/4 cup bread crumbs1 1/4 cups butter¾ cup brown sugar6 medium apples of your choice, peeled, cored and sprinkled with juice of 1/2 lemonFig garnish1 1/4 cup water1 1/4 cup sugar1 tablespoon cinnamon6 large dried figsCaramel sauce1 cup whipping cream1 cup brown sugar2 tablespoons water1/4 cup shelled pistachio nuts1/4 cup raisinsTo serve2/3 cup whipping cream, whippedYields 6 servings.Preheat oven to 350 F.To stuff and bake apples:Blend figs, apricots, raisins, bread crumbs, brown sugar and ¾ cup of butter together. Fill cavity of apples with mixture, filling tightly. Place apples on small baking sheet.Divide remaining butter and place in dots on top of stuffed apple core.Bake for 35 to 45 minutes, until apples are soft and puffed.To prepare fig garnish:Mix water, sugar and cinnamon in pan. Bring to a boil and add figs. Return to a boil, then cool. Reserve.To prepare Caramel Sauce:In a deep saucepan, cook sugar and water over low heat until mixture turns to a dark caramel color. Heat cream to simmering point. Add ½ of the heated cream to sugar mixture, blend then add rest of cream. Stir until completely blended, then add pistachios and raisins. Reserve.To serve:Arrange an apple and fig on each plate. Spoon caramel sauce over each apple, top with a dollop of whipped cream, then sprinkle each with bright-green pistachios and raisins Look for more information on christmas,christmas recipes,christmas recipies,christmas recipe,christmas cakes,christmas pudding cake,christmas dishes,christmas ideas,christmas dinner,christmas party,recipes christmas,christmas cake recipe,christmas meals,free christmas recipes |
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