Top Ten Christmas Ideas

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Christmas Stollen

This mouth-watering sweet bread that is from Europe is called Stollen. This sweet, fruity, yeast bread is traditionally served in Austria and Germany at Christmas time. It can be eaten for breakfast, as a dessert, or perhaps, round the Christmas tree on Christmas Eve. This is not one of our Christmas tradition but we have great memories of one of our daughter’s friends bringing Stollen on our Christmas ski trips.

Our recipe for Stollen is easy to make and is perfect for the festive season.

Ingredients. Makes 1 loaf

• 150ml/ 2/3 cup lukewarm milk
• 40g/3 tbsp caster(fine) sugar
• 10ml/2tsp easy-blend dried yeast
• 350g/3 cups plain white flour, plus extra for dusting
• 1.5/º tsp salt
• 100g/0.44 cup butter, softened
• 1 egg, beaten
• 50g/ 1/3 cup seedless raisins
• 25g/ 1/6 cup sultanas
• 40g/ 1/3 cup candied orange peel, chopped
• 25g/0.15 cup blanched almonds, chopped
• 5ml/1 tbsp rum
• 40g/3tbsp butter, melted
• about 50g/0.38 cup icing sugar

1. Mix together the warm milk, sugar and yeast and leave in a warm place until it becomes frothy.
2. Sift together the flour and salt, make a well in the centre and pour on the yeast mixture. Add the egg and butter and mix together to form a soft dough. Mix in the sultanas, raisins, almonds and peel and sprinkle on the rum. Knead the dough on a lightly floured board until pliable.
3. Place the dough in a large, greased bowl and cover with a non-stick film or paper. Leave in a warm place for about 2 hours, until it has doubled in size.
4. Turn out on to a floured board and knead until smooth and elastic.On a baking tray, shape your loaf into a rectangle about 25 x 20cm/ 10x 8in. Fold the dough over along one of the long sides and press the two layers together. Cover and leave to stand for 20 minutes.
5. Preheat the oven to 200∞C/ 400∞F. Bake the Stollen for 25-30 minutes, until it is well risen. Allow to cool slightly, then brush with melted butter. Sift the sugar over the top and place on to a wire rack to cool. Serve in thin slices.

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In North America many of us associate pumpkin with a turkey dinner. It has been serve in the form of pumpkin pie or pumpkin cheese cake or a pumpkin loaf at all our holiday meals. This Pumpkin Crème Brulée is a new twist on an old tradition.

It is a wonderful Christmas dessert! Smooth and creamy – it is just the right amount. In the true spirit of the holiday you can make it 2 days ahead. For those like our family who always need a bit of pumpkin with their turkey it works well at Thanksgiving too. This recipe comes to me from a member of a Gourmet group to which I belong.

• 3 cups Whipping Cream 750ml
• 8 egg Yolks
• ¾ cup Canned Pumpkin 175ml
• 1/3 cup Sugar 75ml
• ½ tsp Cinnamon 2ml
• ¼ Tsp Ground cloves 1ml
• ¼ tsp Ginger 1ml
• ¼ tsp Nutmeg 1ml
• 11/2 Tsp Vanilla 125ml

In a saucepan, heat cream over medium high heat until steaming. In a bowl, whisk together egg yolks, pumpkin, suger, cinnamon, cloves, ginger, and nutmeg. Gradually whisk in cream. Whisk in vanilla. Skim off foam. Divide among 8 – 6 ounce (170ml) ramekins or custard cups. Place in 2 large shallow pans and pour in enough boiling water to come halfway up sides of ramekins.

Bake at 350 degree F (180C) oven for 30 -35 minutes or until edges are set and center is still jiggly. A knife inserted in the center should come out creamy. Remove ramekin from water and let cool on racks. Cover and refrigerate until set. (About 2 hours)

Place ramekins on a rimmed baking sheet and pat tops dry with a paper towel. Sprinkle brown sugar evenly over tops and broil 6 inches (15cm) from heat until sugar bubbles and darkens. *Watch carefully as they can burn. Refrigerate again uncovered, for a least 30 minutes or until ready to serve.

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MOCHA TORTE

This is a lovely rich dessert for any special occasion. At Christmas if you decorate it with green and red cherries it is a stunning center piece on the dessert board.

1 Sponge cake You may make this from scratch, a cake mix or buy one.

Mocha filling:

• ½ lb. Butter
• 2 Cups icing sugar
• Pinch of salt
• 1 Tsp vanilla
• 2 Egg yolks
• 2 Oz. Melted unsweetened chocolate
• 1 Tbsp strong cold coffee
• 2 Beaten egg whites

Cream butter until very soft. Gradually add icing sugar, salt & vanilla. Add egg yolks. Beat until smooth. Add melted chocolate & coffee (4 tbsp cold water mixed with 1 tbsp instant coffee may be used.) Mix well & fold into beaten egg whites. Chill before using.

Slice cake into 4 or 6 layers using a long thin knife or a thread. Fill each layer except top with mocha filling. Filling may ooze out of cake at first but when it settles it will be fine. Let stand over night in refrigerator.

Icing:

• ½ Pint of whipping cream
• 4 Tbsp icing cream
• 1 Tsp vanilla
• ½ Cup chopped cherries

To serve whip cream, sweetened with icing sugar, add vanilla. Either fold in cherries or use as garnish. Cover cake sides and top with whipped cream and chill in fridge. Until ready to serve. Slice in thin slices, as cake is rich.

Serves 16

For our favorite recipes for all seasons click on the image

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Bûche De Noël

This French Yule Log Cake is an extremely sophisticated Christmas dessert that gets raves both for presentation and taste.

• 2 cups regular flour
• 11/3 cups sugar
• 21/2 teaspoons baking power
• 3/4 teaspoon salt
• 11/2 teaspoons rum flavoring
• 2/3 cup shortening (half butter)
• 1 cup milk
• 6 egg yolks
• French Silk Frosting (below)
• Mocha Icing (below)

Heat oven to 350F (180C). Grease and flour a loaf pan, 9x5x3 inches. In a large mixer bowl stir together dry ingredients: blend in rum flavoring, shortening, milk, and egg yolks. Beat 3 minutes medium speed on mixer or 450 vigorous strokes by hand. Pour batter into prepared pan. Bake 65 to 70 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; turn into rack to cool completely.

Trim off edges and top of cake to make rounded log shape; save trimmings. Cut cake lengthwise into 4 layers. Reassemble log, filling layers with French Silk Frosting. With some of the trimmings, make a “branch,” 3 inches long and 1 inch in diameter; secure on top of log with French Silk Frosting. Frost ends of log and “branch” with Mocha Icing. With fork, make circular markings on ends of log. Spread remaining French Silk Frosting on top and sides of log, rounding it while spreading. With a fork, make markings lengthwise to resemble bark. Garnish with pistachio nuts, green icing or gumdrop leaves to resemble a vine on the log, if desired. Store cake in refrigerator.

French Silk Frosting

• 3 ounces(squares) unsweetened chocolate
• 4 cups sifted confectioners’ Sugar
• 1 cup soft butter
• 1 egg
• 1 teaspoon vanilla

Melt the chocolate and cool. In mixer bowl, beat sugar, butter, egg, chocolate, and vanilla until smooth and fluffy.

Mocha Icing

• 1 teaspoon instant coffee
• 1 tablespoon hot water
• 1 cup sifted confectioners’ Sugar

Dissolve coffee in hot water, stir in sugar until smooth, add a few drops of water if necessary, for spreading consistency.

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Bavarois with Raspberry Sauce

This is a light version of a Bavarian cream with beaten egg whites folded into the chilled mixture.

• 4 envelopes unflavored gelatin
• 11/2 cups granulated sugar 375mL
• 1/4 tsp salt 1mL
• 4 cups milk 1L
• 8 eggs separated
• 2 cups sour cream 500mL
• 1 tbsp vanilla 15mL
• 2 cups whipping cream 500mL
• 1/2 cup orange or raspberry liqueur
• optional

Raspberry Sauce

• 2 pkg (each 10oz/300g unsweetened raspberries Thawed*
• 2 jars (each 250mL) red currant Jelly*
• 2 tbsp jelly
• 1 tbsp raspberry liqueur (optional)

*If using frozen sweetened berries omit the jelly*

In large non-aluminum saucepan, combine gelatin, sugar, salt and milk. Lightly beat egg yolks, then stir into saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat a metal spoon and temperature reaches 170F (75C) on candy thermometer. Remove from heat and stir in sour cream and vanilla. Chill until consistency of lightly whipped cream about 30 minutes.

Beat egg whites until soft peaks form. Fold into gelatin mixture. Whip cream until soft peaks form and fold into mixture. Fold in liqueur, if using. Transfer to serving bowl or two 8 cup (2 L) moulds. Refrigerate until firm, at least 2 hours.

Raspberry sauce: Reserve about 10 of the best berries for garnishing. Press remaining berries through sieve to remove seeds. In saucepan combine raspberry purée, jelly and cornstarch. Cook and stir over medium-high heat until mixture comes to boil and thickens. Let cool. Stir in liqueur, if using. Pour into sauce boat or dish.

Un mould Bavarois onto serving plate; garnish with reserved berries.

Makes 20 servings

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Sherried Oranges and Cranberries

When you just can’t face another rich whipped cream based dessert this is a pleasant change. This voluptuous treatment of oranges and cranberries work well; the rich intense colors of the fruit are displayed against royal purple drape. It would be equally effective on an old mahogany sideboard. An antique pressed glass compote is a beautiful container for the fruit, and a trompe-l’oeil plaster pillar adds a neoclassic touch. This makes a spectacular center piece for a Christmas buffet.

• 8 small oranges – mandarins work well
• 2 cups water 500mL
• 2 cups granulated sugar 500mL
• 1 cup fresh or frozen cranberries 250mL
• 11/2 cups sherry 375mL

Peel oranges carefully, removing all the white pith, and place in bowl.

In heavy saucepan, combine water and sugar. Bring to boil, stirring to dissolve sugar, then boil gently, uncovered for about 5 minutes. Add cranberries and cook just until softened but not broken, about 5 minutes. Stir in sherry. Pour over oranges. Let cool to room temperature, then chill for 24 hours or up to 1 week.

Makes 8 servings

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Chocolate Pâté

This easy rich creamy chocolate pate is a delectable sweet spread for whole meal biscuits. For a red and green Christmas touch, surround the pâté with strawberries and kiwifruit, delicious accompaniments to chocolate topped nibblers.

This arrangement can be set up for help yourself serving, either as an easy dessert and coffee party in the evening or for mid afternoon following a simple lunch. The âté is especially impressive on a glass pedestal on a sideboard (draped with a small length of inexpensive fabric). It looks marvelous with a minimum of garnish – you could use silvered almonds, a few strawberries and some small silver balls.

Use a light flexible mould or small pots or crocks. The recipe can be doubled for a large mould (or two small ones.

1 cup unsalted butter 250mL
• 1/4 cup granulated sugar 50mL
• 4 egg yolks
• 2 tbsp rum or brandy (optional) 25mL
• 2 tsp vanilla 10mL
• 8 oz semisweet chocolate 250g
• melted and cooled
• 1 cup whipping cream 250mL

In mixing bowl cream together butter and sugar. Beat in yolks, rum, if using, and vanilla (if omitting rum, increase vanilla to taste.) Blend in chocolate.

Whip cream lightly and stir into chocolate mixture. Turn into 3 cup (750mL) mould or small pots. Chill until firm, at least 8 hours.

Makes about 8 servings. *This is a great dessert for Valentine’s Day!*

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Christmas Custard or Christmas Trifle

This has to be one of my favorite Christmas desserts. This silky rich vanilla scented custard layered with raspberries and kiwi fruit carries the red and green theme of the season. By using a heavy bottomed saucepan and a low uniform heat it’s possible to make a smooth custard without a double boiler. This can be transformed into a trifle by adding a layer of sherry soaked sponge cake or lady fingers.

• 1 tbsp cornstarch 15mL
• 2/3 cup granulated sugar 150mL
• salt
• 2 cups milk 500mL
• 2 cups light cream 500mL
• 1 piece (2 in/5 cm) vanilla bean
• or 1 tsp(5 ml)vanilla extract
• 3 eggs
• 6 egg yolks
• 1 pkg (15 oz/425 g) frozen raspberries
• 3 kiwi
• 1/2 cup whipping cream whipped 125mL

In large heavy bottomed saucepan blend cornstarch with sugar and a little salt. Whisk in milk and light cream; add vanilla bean (if using vanilla extract do not add until custard is cool) and, stirring constantly bring to simmer over moderate heat. Simmer, uncovered, stirring frequently, for 10 minutes to cook cornstarch and to develop vanilla flavor. Reduce heat to low. *KEEP HEAT LOW OR EGGS WILL CURDLE*

Beat eggs and egg yolks until smooth; blend in 1 cup(250mL) of the hot milk, then whisk egg mixture back into hot milk in saucepan. Stirring constantly with whisk, cook until custard is thick and smooth about 5 to 8 minutes. I have found that when I think it is cooked if I just cook it a bit longer I get better results. Remove from heat and let cool. A quick way to do this is to set the saucepan in a sink of ice cubes and cold water. Whisk custard periodically as it cools. Remove vanilla bean or stir in vanilla extract if using. (A vanilla can be used over and over again until it is no longer fragrant.) The custard can be made and refrigerated, covered with a sheet of plastic wrap directly on its surface, for 1 to 2 days.

About 3 hours before serving, unwrap raspberries and thaw at room temperature in sieve. Berries keep their shape better if served while slightly icy. (Save any juice that drains off for fruit salads or punch.) Peel and slice kiwi fruit. Set aside about 15 of the most perfect raspberries and 12 slices of the kiwi fruit for garnish. Set the garnishing berries on paper towels to drain.

In 8 cup (2 L) glass or crystal bowl, layer custard with remaining raspberries and kiwi fruit, finishing off with a layer of custard. arrange 12 kiwi fruit slices in a “S” across the top of custard and garnish with the perfect raspberries. For an extra lavish touch pipe or spoon whipped cream among berries and kiwi fruit.

Makes 8 servings.

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Two-tone Holiday Pie

This is a lovely combination of two wonderful tastes and would be my choice for a holiday pie. The mixture of the smooth velvety pumpkin with the rich fruit of the mincemeat is a delightful melt in your mouth flavor.

This recipe makes one pie

• 11/2 cups canned mincemeat
• 1 baked 9-inch pastry shell
• 1 pound 2-ounce pumpkin pie filling
• 1/4 cup orange juice
• 1 cup evaporated milk
• 1/2 teaspoon orange peel
• Whipped cream

Spread mincemeat evenly in bottom of pastry shell. Prepare pumpkin pie filling, following label directions but substitute the orange juice and evaporated milk for the liquid called for; stir in peel. (You could also divide the above Pumpkin Pie recipe in half and use it – use a large deep pie plate for this.) Pour the pumpkin mixture over the mincemeat.

Bake in a hot oven 400F for about 45 minutes or until a knife inserted halfway between center and edge of filling comes out clean. Cool. Serve with garnished rosettes of whipped cream. Bring extra whipped cream to the table.

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Pumpkin Pie

We were not able to pass our love of mincemeat on to our children. For them for Christmas Eve we always make Pumpkin pie. We use this recipe for our Thanksgiving celebration too.

This recipe makes two large pies.

• 8 eggs
• 2 large cans of pumpkin (796ml/28oz each)
• 4 cups brown sugar
• 4 tsp cinnamon
• 2 tsp nutmeg
• 1 tsp ginger
• 1 tsp salt
• 3 cups evaporated milk (can top with orange juice if short)
• 2 unbaked deep dish pie shells (9″)

Beat eggs lightly in large bowl. Add pumpkin, sugar,cinnamon, nutmeg,ginger, and salt: stir until well combined. Blend in milk.

Pour filling into pie shells.

Bake at 425F for 15 minutes then reduce heat to 375F and continue baking for 30 to 35 minutes. Check with knife – if clean when inserted they are done

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