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Binging on Christmas treats

Christmas time is the time for decorated trees, carol singing, old country songs and not to forget lavish feasts. It’s the time to enjoy the best of treats with friends and family. It’s the time to savour delicacies from cakes to pies and puddings to gingerbreads. So forget the weight blues and try out these rich yet easy-to-cook recipes this Christmas

chandigarh Updated: Dec 25, 2014 17:18 IST
Neetika Walter

Christmas time is the time for decorated trees, carol singing, old country songs and not to forget lavish feasts. It’s the time to enjoy the best of treats with friends and family. It’s the time to savour delicacies from cakes to pies and puddings to gingerbreads. So forget the weight blues and try out these rich yet easy-to-cook recipes this Christmas.



1) Christmas rich fruitcake

Ingredients:

Golden raisins 400 g

Dark raisins 400 g

Candied fruit, diced 500 kg

Candied cherries 170 g

Honey 170 g

Fortified wine (Alcohol 15% – 22%) 240 mL

Plain flour 340 g

Salt 22 g

Ground ginger 6 g

Ground cloves 4 g

Ground cinnamon 6 g

Sugar 275 g

Butter, soft 340 g

Eggs 340 g

Walnuts 170 g



http://www.hindustantimes.com/Images/popup/2014/12/photo234_compressed.jpg

Fruit cake



Procedure:

Combine the golden and dark raisins, candied fruit, candied cherries, honey, and fortified wine and let soak overnight, or until the raisins are fully plumped.
Coat the loaf pans with a light film of fat and dust with flour.

Sift the flour, salt, and spices together.

Cream together the sugar and butter with the paddle attachment, starting on low speed and increasing to medium speed and scraping down the bowl as needed, until the mixture is smooth and light in color, about five minutes.

Add the eggs gradually, a few at a time, mixing on low speed until fully incorporated and scraping down the bowl as needed.
Turn off the mixer and add the sifted dry ingredients all at once to the butter mixture. Mix until smooth. Fold in the walnuts and the fruit mixture.

Scale 500 g batter into each prepared pan.

Bake at 275°F/135°C until a skewer inserted near the center of the cake comes out with a few moist crumbs, 2 to 2.5 hours.
Cool the cakes in the pans for a few minutes then unmold onto racks to cool completely.

Note: The cakes may be finished with a coating of apricot glaze, cashews or a dusting of icing sugar after it has cooled completely.

(Recipe contributed by Amit Jassar, Chocodate, Sector 36, Chandigarh)

2) Shepherd’s pie

700g mutton
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
300g Chopped vegetables
Coarse salt and ground pepper
3 cups mashed potatoes

Heat the mutton with some water for about five minutes on high flame.
Add thyme, ketchup, and flour; stir until combined.

Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.

Spoon chicken mixture into a 2-quart baking dish. Spread potatoes evenly over mutton using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve hot.

(Recipe contributed by Monica Sood of Monica’s)


3)Oats walnut cookies
Ingredients
Oats 80 – 100 gm
Salt 6 gm
Brown sugar 300 gm
Vanilla essence 1 tsp
Walnuts 100 gm
Egg 1

Procedure:

Put oats in an oven at 150 degrees Celsius for 10 minutes.

Beat the egg. Add salt and sugar and blend it well

Mix oats, vanilla essence and walnuts.

Pour the mixture by teaspoonfuls on cookie sheets

Bake at 150 degrees Celsius for 30 minutes

Oat walnut cookie is ready.

Note: You can add raisins or chocolate chunks as per taste


(Recipe by Amit Jassar, Chocodate, Sector 36)

ROASTED TURKEY

Ingredients:

TURKEY 1 NOS

Salt .20 kg
Crushed black pepper .20 kg
Onions peeled and halved .100kg
Lemon halved .1NOS
Garlic halved .025kg
Bay leaves .6NOS
Olive oil .040 kg
Butter . 350 kg
Lemon juices .020 kg
Parsley leaves .050 kg
Leeks .050 kg
Celery .050 kg
For gravy:
TURKEY JUICES AND TRIMMINGS From turkey NOS

LEMON FROM TURKEY from turkey Kg
ONION FROM TURKEY From turkey Kg
CHOPPED FRESH TOMATOES .100kg
FRESH ROSEMARY .010NOS
APPLE CYDER .060kg
FRESH CHICKEN STOCK 300NOS
WALNUTS .050kg
SALT 005kg
CRUSHED BLACK PEPPER 005kg

For cranberries Sauce
Cranberries .450 kg
Sugar .150kg
Orange zest .015kg
Orange juice .025kg
Star Anise 2NOS
Green cardamom 4 NOS
Port wine .030 kg
Salt .005kg
Fresh apple .020kg
Method:

For Turkey:

1. Preheat the oven to 220 c. Meanwhile put the butter into a large bowl and season with salt and pepper. Add 15 ml of olive oil and mix well. Add the lemon zest, lemon juice, crushed garlic and chopped parsley. Mix well to combine and herb butter is ready.

2. Now wash the turkey and remove giblets. Season the turkey with salt and pepper, and then stuff it with onions, lemon, garlic halves, leeks, celery and 2 bay leaves.

3. Now take herb butter and stuff underneath the loosen skin of breast making sure that the skin is intact. Also stuff it under the skin of legs.
4. Stuff the turkey with half the butter and rest of the butter apply on top; gently massage the butter around the breasts so that the meat is evenly covered. At the end insert the rest of the bay leaves. Keep aside.

5. Place the turkey on large roasting tray, breast side up. Spread rest of the butter all over the skin. Season with salt and pepper from top, then drizzle it with remaining olive oil.

6. Roast the turkey in hot oven for 10-15 minutes. Take the tray out of the oven and baste the turkey with its own juices. Lower the temperature to 180 c and cook for about 2 hrs basting occasionally.

7. To check whether turkey is done or not, insert a skewer into the thickest part of the leg and check the juices are running clear, rather than pink.

8. Transfer the turkey to a warmed platter and remove wings, tips of drumstick, and reserve this for gravy. Leave the turkey to rest in a warm place for 45 minutes.
Remove the bay leaves from under the skin before carving.

9. Serve the turkey hot with gravy and accompaniments.


For Turkey apple walnut gravy

1. Take the roasted turkey juice and place it in a pan. Heat it.

2. Remove onion, lemon, garlic, leeks, and celery from turkey. Chop it and add into the pan.

3. Add sprig of rosemary and chopped tomatoes to the sauce and allow it to thicken.

4. Add all the trimmings from turkey into the pan and cook.

5. Add apple cider and reduce the liquor by half.

6. Now pour chicken stock, mash the vegetables and seive it through fine strainer.

7. Now again pout the liquor in the pan and reduce till you get the desired consistency.

8. Season to taste. Add walnuts and chopped apple. Serve hot with roasted turkey.

For cranberries sauce

1. Place sugar, star anise and cardamom in a heavy bottomed pan and caramelise.

2. Add the cranberries and cook until it start to blister and pop.

3. Meanwhile wash and peel apple in to thin slices. Add to pan once the cranberries blister.

4. Deglaze it with port wine and add orange zest and orange juice.

5. Cook for few minutes to make it thicker.

6. Serve it with turkey.





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Roast Turkey


Recipe contributed by Shiva Arora, Sous Chef- Indian Cuisine, JW Marriott Chandigarh