Search Results for 'Christmas'
Christmas Pudding Cheesecake with Caramel Brandy Sauce
In a small bowl combine the fruit, brandy, orange rind and spices. Mix well, cover and stand 6 hours or preferably overnight. Preheat oven on CircoTherm® to 160°C. In a bowl combine the shortbread crumbs, almond meal, mixed spice and melted butter, mix well. Press the crumbs evenly across the base of a greased and fully lined 24cm spring form pan. Bake for 12 minutes, allow to cool. Reduce the temperature to 140°C. Beat the cream cheese with the sugar until just combined (see note), add the eggs and mix well. Fold through the sour cream and fruit until well combined then spoon the mixture over the prepared base. Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required. To make the sauce, place the sugar into a medium saucepan and cook using induction setting 6 or 7, shaking the pan and moving the sugar about gently until it begins to melt. Keep moving the pan and sugar about until it is fully melted then cook a further minute or so until an even deep golden colour. Remove from the heat and very gently pour in the cream, stirring as you do so. Return to the heat and stir until smooth then add the brandy. Note, it may be necessary to stir the sugar once in a while but this can interfere with the caramel.... keep stirring to an absolute minimum. Allow to cool then refrigerate until required. Reheat gently if desired. To make the Christmas trees lay the pocky sticks onto a sheet of baking paper. Spoon the melted chocolate into the corner of a small snap lock bag (or into a paper piping bag). Twist the bag then snip the end and pipe over the pocky sticks/pretzels in sweeping movements to form the shape of a Christmas tree. Various shapes and sizes will look great. Decorate with cachous before the chocolate sets. Allow to set at room temperature, then carefully remove from the paper. Store in a airtight container until required. To assemble, spread the cream over the cheesecake and top with a drizzle of sauce. Decorate with Christmas tree decorations and serve immediately.
Tear & Share Christmas Tree
Set oven to Top/Bottom heat at 200°C. Place one sheet of puff pastry onto a piece of baking paper on top of a cutting board and cut out a Xmas tree outline. Take care not to cut through the baking paper. Place the offcuts of pastry to one side and use to cut out a star shape for the top of the tree. Spread the dulce de leche over the entire pastry tree. Sprinkle with the chopped pecans. Place the second sheet of pastry over the top of the first. Press down gently so you can follow the outline of the bottom sheet to cut out the tree outline to match. Lightly score a triangular central “trunk” on your tree from the top of the pastry to the bottom. Begin to cut the branches of the Xmas tree horizontally at 2cm intervals on each side. Once all the branches are cut, begin to twist them away from you until they are all curled. Place a pastry star on the top of the tree. Brush the tree with the beaten egg then gently lift the baking paper with the tree on top onto the universal tray. Place into the oven on Level 3 and bake for 18-20 minutes until golden in colour. Remove from the oven. Mix the raw sugar and cinnamon together in a small bowl. Brush the tree with melted butter then sprinkle with the sugar mixture. Enjoy by tearing off branches for serving with some extra dulce de leche which has been gently warmed for easy dipping on the side.
Pear, Fennel and Brazil Nut Christmas Stuffing
To make this Christmas stuffing recipe, preheat the oven on CircoTherm® to 180˚c and place the wire rack on shelf 2. Place the cubed bread into a large mixing bowl. Heat a large frying pan over a high heat, Induction level 8. Add half the oil then add the prosciutto, onion and garlic and fry for 4 to 5 minutes or until the onion is golden and the prosciutto is becoming crispy. Add the fried mixture to the bread. Return the pan to the heat and add the remaining oil. Saute the fennel for 2 to 3 minutes or until lightly golden. Add this to the bread mix with the remaining ingredients and mix well. Spoon the mixture into a greased 2 litre oven proof dish. Cover with foil and cook for 15 minutes. Remove the foil and continue to cook for 25 to 30 minutes or until Christmas stuffing is golden.
Wagon Wheel Christmas Truffles
To make your Wagon Wheel Christmas Truffles, place the butter and golden syrup in a small saucepan and place on a low heat, Induction level 3 until butter is melted. Mix well to combine. Break the biscuits into pieces and place into a food processor & process to a fine even crumb. Add the nutmeg and melted butter mix and continue to process until blended. Spread the raspberry jam all over each marshmallow. Place some biscuit crumb mix into the palm of your hand then place a marshmallow on top. Spoon more biscuit crumb mix over the top & carefully mould the biscuit mix around the marshmallow squeezing firmly & shaping into a ball. Chill until completely firm, overnight if possible. Combine the chocolate & copha in a small saucepan and place over a low heat, Induction level 1. Pour the chocolate into a glass or jug. Place a bamboo skewer into the centre of a chilled biscuit ball & carefully dip in the chocolate to completely coat. Place onto a tray lined with baking paper, remove the skewer and sprinkle with crushed dried raspberries. Repeat to coat all the biscuit balls. Allow the chocolate to set before serving.
Christmas Roast Turkey Breast with Roasted Grapes
Preheat oven on CircoTherm® to 160˚C and place the wire rack on shelf 2 (see note if you have an oven with VarioSteam or a Multipoint Meatprobe). Combine the cream cheese, butter, Parmesan and tarragon in a small bowl and mix well to combine. Season with pepper. Carefully lift the skin from the turkey breast with your fingers to separate it from the flesh then place the cheese mixture between the flesh and the skin. Brush the olive oil over the turkey and season with salt and pepper. Combine the celery, onion & garlic in a bowl with the olive oil and toss to combine. Place into an ovenproof dish and pour the stock over the vegetables. Place the prepared turkey breast on top then cover the dish with foil. Cook for 45 minutes then remove the foil and baste the turkey with the pan juices. Continue to cook, uncovered, basting occasionally for a further 50 to 60 minutes or until juices run clear when the turkey is tested with a skewer. While the turkey is resting increase the oven temperature to 200˚C and line the universal tray with baking paper. Leaving the grapes on the stem lay them onto the tray and brush or spray with olive oil to coat. Season with salt and pepper. Cook on shelf position 3 for 8 to 10 minutes or until the grapes begin to blister. Serve with the turkey.
Christmas Wreath Biscuits
To make these Christmas wreath biscuits, preheat the oven on CircoTherm® to 150˚C and line two baking trays with baking paper. Place the butter, sugar and vanilla in a bowl and using an electric mixer beat until pale and creamy. Add the flours and mix until just combined. Place the mixture into a piping bag that has been fitted with a star pipe. Pipe the mix into circles approximately 6cm in diameter onto the prepared trays (see note). Bake on shelf positions 1 and 3 for 12 to 14 minutes or until lightly golden. Cool on trays then drizzle or pipe with melted chocolate and decorate the Christmas wreath biscuits with sprinkles.
Gingerbread, Custard and Caramel Christmas Trifle
Preheat your oven on CircoTherm® to 160˚C. Beat the butter and sugar in a bowl with an electric mixer until creamy. Add the egg yolk and golden syrup and beat until combined. Stir in the sifted dry ingredients and mix well. Turn the dough onto a lightly floured surface and knead until smooth. Press dough into a disc, cover with plastic wrap and place in the refrigerator for 30 minutes. Place the dough between 2 pieces of baking paper and roll out until 4mm thick. Use an 8cm star shaped cookie cutter to cut out approx 32 stars. Place onto greased baking trays, leaving room for spreading. Reroll any excess dough to make additional stars. Bake for 12 -15 minutes or until cooked. Allow to cool on the trays on a wire rack. Meanwhile combine the sugar and water in a saucepan and stir over a medium heat/ setting 6 until sugar has dissolved. Bring to the boil and continue cooking, without stirring until golden. Remove from the heat then slowly and carefully pour in the cream and stir until smooth. Cool. Beat the cream cheese and sugar with an electric mixer until smooth then add the cream and beat again until thick. Fold through the fruit and chill. To assemble: Reserve 4 or 5 gingerbread stars for decoration. Break the remaining stars into rough pieces. Layer one quantity of gingerbread into the base of a 3.5litre trifle bowl. Spread with one-third of the fruit mince cream. Top with another layer of gingerbread. Spoon over one-third of the thick custard then drizzle with caramel sauce. Repeat this process twice more to make 6 layers finishing with the caramel sauce. Cover and refrigerate 4 hours or overnight to allow the gingerbread to soften. Decorate with reserved gingerbread stars prior to serving.
Glazed Christmas Ham
Place the cinnamon, cardamom and fennel seeds in a medium saucepan and dry roast the spices over Induction level 8 or FlameSelect® level 9 for 5 minutes or until aromatic. Place the spices in a piece of chux or muslin cloth and tie into a pouch. Return spice pouch to the saucepan, add the orange juice and zest, sugar and butter. Bring the glaze to a boil on Induction level 8 or FlameSelect level 9. Reduce heat and simmer for 10 minutes. Reduce heat to low while preparing the ham. Remove the skin of the ham by first cutting around the leg, 10 cm from the end. Using a sharp knife, run the knife tip under the skin to make a 10 cm slit to fit your fingers. When you have a good grip of the skin pull the skin back, it should pull back easily. Use a knife if needed, ensuring little fat is removed. Score the fat with incisions 2 cm apart in one direction, then again in the other direction which will give a diamond pattern. Push the cloves in the corner of each diamond all over the top of the ham. Place the ham on a wire rack, on top of the universal tray lined with baking paper. To stop the ham from moving you can use some crushed foil place on each side. Remove glaze from the heat and using a pastry brush, coat the top of the ham with the first layer of glaze. Place ham in the oven and select CircoTherm® at 140⁰C with a low level of steam. Set cooking time for 2 hours. Set minute minder for 30 minutes and then baste ham again. Reset minute minder and repeat every 15 minutes until all the glaze has been used and ham has cooked for 2 hours. Remove ham from oven and rest for 30 minutes before serving.
[embed]https://youtu.be/zviEQjn6cJQ[/embed] Place all the fruit in a medium bowl with the boiling water, bi-carb and brandy. Cover and let stand overnight. In a large bowl of an electric mixer, add the butter and sugar, and beat until light in colour. Add the eggs one at a time and then the orange rind. With a large metal spoon, mix in the flours and spices and the fruit mixture. Stir until well combined. There are three ways to cook the puddings. To make individual puddings, grease 12 (1 cup) muffin pans and line the base with a small circle of baking paper. Spoon pudding mixture evenly into pans. Top puddings with a sheet of baking paper and then loosely crimp a sheet of aluminium foil over the muffin tray. Place puddings in oven, select Steam at 100 ⁰C and set cooking time to 45 minutes. To cook the pudding in a pudding basin, grease an 8 cup pudding basin and line base with a circle of baking paper. Spoon in the pudding mixture and smooth top. Place a sheet of baking paper over the top of pudding basin and secure with a locking lid. If a lid is not available, cover with a piece of baking paper that has been pleated to allow for expansion and then a piece of aluminium foil. Secure with string. Place pudding in oven, select Steam at 100 ⁰C and set cooking time for 3 hours. Fill water tank as requested. To cook the pudding in a cloth, wet an 80 cm square piece of calico, place in oven, select Steam at 100⁰C and set cooking time for 3 minutes. Wearing rubber gloves, remove calico from oven, lay out on a flat surface and rub the extra plain flour in a thin layer to cover a 50 cm circle. Spoon pudding mixture onto the circle of calico, gather up the ends and secure with string. Leave enough string to hang the pudding. Place the wire rack on the highest shelf position in the oven. Securely tie the pudding to hang from the circle of the wire. Select Steam at 100⁰C and set cooking time for 3 hours. Fill water tank as requested. When cooked, allow the pudding to hang to cool and dry completely.