Tag-Archive for » Festive «

21
Dec
Shrimp Appetizer Spread
Brigita

Ingredients:

(20 servings)

* 1 package (225g) cream cheese, softened

* 1/2 cup sour cream

* 1/4 cup mayonnaise

* 3 packages (500 g each) frozen cooked salad shrimp, thawed

* 1 cup seafood cocktail sauce

* 2 cups  shredded mozzarella cheese

* 1 medium green pepper, chopped

* 1 small tomato, chopped

* 3 green onions with tops, sliced

* Assorted crackers

Method:

* In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

* Spread mixture on a round large serving platter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers.

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20
Dec
Grilled Pork Loin Chops with Balsamic Thyme Cherries
Brigita

Ingredients:

(serves 4)

4 large center loin pork chops

1 clove minced garlic

Salt and pepper to season

2 cups fresh pitted cherries, quartered

1/4 cup balsamic vinegar

salt and pepper to season

1 clove minced garlic

1 tsp chopped fresh thyme

Method:

Season the chops with crushed garlic, salt and pepper. Grill the chops until fully cooked then top with the balsamic cherries.

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

Note: With the summer grilling season in full swing and southern hemisphere summery Xmas, this is simple, but elegant recipe for a sweet and savoury addition to grilled pork loin chops, especially since fresh cherries are now in season.

This dish is very nice served with a peppery red wine.

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20
Dec
Almond Cheddar Appetizers
Brigita

Ingredients:

(serves 16)

* 1 cup mayonnaise

* 2 teaspoons Worcestershire sauce

* 1 cup  shredded sharp cheddar cheese

* 1 medium onion, chopped

* 3/4 cup slivered almonds, chopped

* 6 bacon strips, cooked and crumbled

* 1 loaf French bread

Method:

* In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.

* Cut bread into 1.5 cm slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 200°C for 8-10 minutes or until bubbly.

Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 200°C for 10 minutes or until bubbly.

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20
Dec
Holiday Sweets (Truffles&Marzipan-Stuffed Fruits)
Brigita

Delicious homemade truffles and marzipan-stuffed fruits are just the right thing to serve up with after-dinner coffee.

Rum Truffles

Preparation time 25 minutes

Standing time 10–20 minutes

Cooking time 5 minutes

Makes about 24 truffles

Ingredients:

200 g plain dark chocolate, broken into small pieces

2 tablespoons rum

60 g unsalted butter, at room temperature

2 teaspoons pouring cream

1/4 cup ground almonds

2 tablespoons icing sugar, sifted

1/4 cup cocoa powder, sifted, for coating

Method:

1 Melt the chocolate in the rum in a heatproof bowl placed over a saucepan of simmering water. Do not allow the water to boil or the chocolate to become too hot. Remove the bowl from the heat and beat in the butter, a little at a time. Stir in the cream, ground almonds and icing sugar. Let the mixture cool, then chill for about 10 minutes, or until firm enough to handle.

2 With dampened fingertips, take teaspoons of the mixture and roll into small balls. Roll in the cocoa powder, spread on a baking tray lined with baking paper, and refrigerate until firm. Put the truffles in individual paper cases and store in an airtight container in the refrigerator – they will keep for up to 10 days. Serve after dinner with coffee.

Variations:

Orange Truffles: Add orange juice instead of rum and 1/2 teaspoon finely grated orange rind.

Coffee Truffles: Use 1–2 tablespoons black coffee instead of the rum.

Hazelnut Truffles: Replace the ground almonds with 1/4 cup ground hazelnuts.

Marzipan-Filled Fruits

Preparation time 40 minutes

Makes about 48 filled fruits

Ingredients:

11/4 cups ground almonds

1/4 cup caster sugar

1/4 cup icing sugar, plus a little extra for rolling out

A few drops almond extract

1/2 egg white

125 g fresh dates, each slit along the top and stoned

125 g small, soft, ready-to-eat prunes, each slit and pitted

125 g each small, soft, ready-to eat dried apricots and figs, each fruit sliced in half horizontally

1/4 cup sugar

Method:

1 Put the ground almonds and sugars in a bowl. Add a few drops of almond extract and sufficient egg white to make a stiff paste.

2 Sprinkle a board or work surface with a little sifted icing sugar and roll the marzipan into a sausage shape, about 25 cm long. Cut the roll into about 48 equal pieces.

3 Shape each piece of marzipan into a neat oval and insert one piece into the centre of each fruit, gently moulding the fruit flesh around the marzipan. Roll lightly in sugar and put into individual paper cases.

These marzipan-filled fruits will keep, refrigerated, in an airtight container, for up to four weeks. Serve at room temperature.

(From Like Grandma Used to Make)

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20
Dec
Chorizo and Sage Stuffed Roast Partridge
Brigita

Ingredients:

(Serves 6, Takes 30 minutes to make and 30 minutes in the oven)

* 6 partridges, livers reserved for the stuffing if you like

* 12 thick-cut unsmoked streaky bacon rashers

* Fresh sage leaves, to garnish

* 2 tbsp olive oil

For the stuffing-

* 50g butter

* 2 large shallots, finely chopped

* 150g piece chorizo, finely chopped

* Partridge livers, chopped (optional)

* 3 garlic cloves, finely chopped

* 200g fresh breadcrumbs

* 12 fresh sage leaves, finely chopped

* Zest and juice of 1 lemon

* Small bunch of fresh flatleaf parsley, leaves picked and chopped

For the gravy-

* 2 tbsp plain flour

* 300ml red wine

* 600ml fresh chicken stock, hot

* 1 heaped tbsp redcurrant jelly

Method:

1. First, make the stuffing. Heat the butter in a large frying pan and cook the shallots for 2-3 minutes, until they begin to soften. Stir in the chorizo and cook slowly until the oils and juices are released. Add the chopped partridge livers, if using, then stir in the garlic and cook for a further minute. Remove from the heat and set aside to cool slightly.

2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.

3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the partridges, season well with salt and freshly ground black pepper, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 20 minutes. Remove the bacon from the birds, leaving the rashers in the tin, and cook the partridges for a further 10 minutes, until golden.

4. Remove the partridges from the tin, placing the bacon rashers back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.

5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the partridges. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.

6. Serve the partridges with the gravy, parsnip crisps and buttered garlic cabbage.

Note: This rich Spanish dish of chorizo-and-sage-stuffed roast partridge is really satisfying and will have them clamouring for more at any dinner party.

© delicious. magazine

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20
Dec
Ho-Ho-Ho Hummus-Topped Cucumbers
Brigita

Ingredients:

(makes 32)

1/2 seedless (hothouse) long cucumber, cut into 32 slices

2/3 cup roasted red pepper hummus, store-bought

1/4 cup snipped chives

1/4 cup finely chopped red capsicum

Method:

1. Lay cucumber slices on a serving platter.

2. Top each slice with about 1 tsp hummus.

3. Sprinkle with chives, capsicums and serve.

One of the easiest recipes!

(recipe from Woman’s Day)

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20
Dec
Glogg
Brigita

Ingredients:

(serves 6)

1 bottle inexpensive, medium-bodied red wine

6 tablespoons unflavoured Schnapps, vodka or brandy (optional but good)

1-inch piece whole dried ginger (or fresh ginger, peeled and bruised)

2 sticks cinnamon

2 cardamom pods, bruised

6 cloves

1 long strip dried orange peel (or fresh, if you can’t find it)

6 tablespoons brown sugar, or to taste

6 tablespoons raisins

6 tablespoons almonds, blanched, peeled and left whole

Method:

1. Place the wine, Schnapps/ vodka/ brandy, all the spices and orange peel in a non-metallic saucepan or bowl. Leave to marinate for at least 6 hours or overnight.

2. When you are ready to serve, divide the almonds and raisins between 6 mugs.

3. Add sugar to the wine mixture, and heat it gently until it is almost boiling. Do not let it boil, or the alcohol will evaporate. Use a cooking thermometer if you want to be accurate.

4. Taste the hot wine to ensure that it has the right amount of sugar and spice for your taste; then dilute the wine with water, or add more alcohol or sugar if you wish. Pour the wine through a small sieve into individual glasses. Serve immediately.

Note: This potent drink is the Swedish version of mulled wine or gluhwein. It is served in small glasses at festive parties, alongside saffron and raisin buns or gingerbread with blue cheese. Water is not normally used to dilute it, but you can add a cup if you wish. For a non-alcoholic version, follow the recipe using blackcurrant or red grape juice.

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20
Dec
Croque-en-Bouche
Brigita

(By Eric Lanlard)


Ingredients:

1. 55g butter, plus extra for greasing

2. 70g plain flour, sifted

3. 2 medium eggs

4. 250g caster sugar

5. Edible silver leaf, to decorate (from squires-shop.com, optional)

For the pastry cream filling-

1. 300ml full-fat milk

2. 25g plain chocolate (70% cocoa solids), chopped

3. 2 large egg yolks

4. 55g caster sugar

5. 30g plain flour

6. Icing sugar, for dusting

Method:

1. Preheat the oven to 180°C/ fan160°C/gas 4. For the choux pastry, put the butter and 150ml water in a large pan over a medium heat. When the butter has melted and the water is simmering, quickly add the flour and mix to a thick paste. Mix over the heat for 1 minute, then set aside to cool to room temperature.

2. Add the eggs, 1 at a time, beating well before adding the second egg. You should get a thick, glossy, dropping-consistency mixture. Transfer to a piping bag fitted with a plain 1.5cm nozzle. Sprinkle 2 large baking sheets with a little water, then pipe on 25 golf-ball-size blobs, spaced apart. Bake for 15 minutes or until well risen and golden.

3. Carefully make a hole in the base of each bun with a sharp knife. Pop back in the turned off oven for 5 minutes to crisp up the centres. Transfer to a wire rack to cool.

4. Meanwhile, make the filling. Put the milk and chocolate in a pan over a medium heat, stirring to melt. When just simmering, remove from the heat. In a heatproof bowl, whisk the egg yolks and sugar together, until pale and creamy, then mix in the flour. Slowly mix in the chocolate mixture, then pour it all back into the pan. Return to a medium-low heat and cook, stirring continuously, for 5 minutes, until thick and glossy. Cool, dust the surface with a little icing sugar to prevent a skin forming.

5. Spoon the pastry cream into a piping bag fitted with a plain 5mm nozzle. Fill each bun, pushing the nozzle through the base-hole.

6. For the caramel, put the sugar and 2 tablespoons cold water in a wide, stainless-steel pan over a low heat. Melt gently, stirring, to dissolve the sugar. Increase the temperature and simmer, without stirring, until a golden amber colour – be careful as it will easily burn. Cool slightly.

7. Carefully dip a little of each bun into the caramel, allow the excess to drip off and stack the buns up into a pyramid shape. Leave to firm up.

8. To make the spun sugar, return the caramel to the heat to melt again. Dip in a fork and flick back-and-forth over the croquembouche, repeating until you have lots of fine strands of hardened caramel all over the buns. Decorate with flecks of silver leaf, if you like, to serve.

Category: Desserts, French  Tags: , , ,  Leave a Comment
20
Dec
Partridge Basted with Chocolate
Brigita

Ingredients:

(Serves 8 )

* 8 oven-ready partridges

* 75g goose fat or butter

* 4 tbsp cacao (100%), finely grated (or good cacao powder)

* 4 shallots, peeled and sliced

* Olive oil

* 24 slices pancetta

* Thyme sprigs

Method:

1. Preheat oven to 200ºC.

2. Place the goose fat and cacao in a small pan and heat until the goose fat has melted, stirring occasionally. Remove the pan from the heat and leave to cool.

3. Heat a little olive oil in a large frying pan. Add the shallots and fry until soft.

4. Season the partridges then add them to the pan, along with the shallots. Fry the birds until golden brown then remove from the pan. Leave to cool slightly, reserving the shallots and cooking juices for gravy.

5. Use a pastry brush to paint the birds with the chocolate goose fat. Wrap 3 slices of pancetta around each partridge, sprinkle over the thyme and roast for 25-30 minutes. Leave the birds to rest before serving with gravy and roast vegetables.

Note: Chocolate and partridge may sound like an odd couple, but they’re a match made in heaven. Fairly simple but ideal recipe for impressing guests during festive season.

(recipe by Willie Harcourt-Cooze)

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19
Dec
Kahlúa Truffle Triangles
Brigita

Ingredients:

(Yields about 6 dozen 3-5 cm triangles)

For the crust-

1-1/2 cups  all-purpose flour

3/4 cup  confectioners’ sugar

1/4 tsp. table salt

12 Tbs  cold, unsalted butter,cut into 10 pieces, more for the pan

1/2 tsp. pure vanilla extract

For the filling-

500g  semisweet or bittersweet chocolate, broken into squares or very coarsely chopped

3/4 cup whole or 2% milk

8 Tbs.  unsalted butter, cut into 6 pieces

4 large eggs

2/3 cup granulated sugar

2 Tbs. Kahlúa

Method:

Make the crust-

Position an oven rack in the center of the oven and heat the oven to 180°C. Line the bottom and sides of a baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.

In a food processor, combine the flour, confectioners’ sugar, and salt.  Process the ingredients briefly to combine, about 15 seconds.  Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1-1/2 minutes.  Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer.  Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 160°C.

Make the filling-

In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.

In a stand mixer fitted with a paddle attachment or in a large mixing bowl, using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.

Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly elevated. While the filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.

When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. To serve, using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil. Using a hot knife, cut the rectangle lengthwise into 3cm strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let sit at room temperature for about 5 minutes before serving.

Note: You can bake these up to 1 month ahead: Wrap the cooled baking pan in heavy duty plastic wrap and freeze (no need to cut them into triangles first).The baked truffles can also be refrigerated, wrapped in plastic, for up to 2 days.

(recipe by Abigail Johnson Dodge)

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