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Saturday, December 26, 2009

Edition6: X Mas Recepies

Cranberry Punch

2 cups cranberry juice
2 cups pineapple juice
1 cup orange juice
3/4 cup triple sec (optional)
1 pint strawberries, hulled and sliced
1 lime, thinly sliced
4 cups ginger ale, chilled Introduction:
This sparkling red punch is a good choice for a buffet at holiday time with a citrus bite. For a less sweet punch, substitute seltzer or club soda for the ginger ale. Makes about 1 1/2 quarts.
Total time: 20 minutes, plus chilling time.
Step 1:
In a large glass container, combine ingredients and chill thoroughly.
Step 2:
Just before serving, slowly stir in the ginger ale. Pour into a punch bowl or large jug and add ice cubes.

Christmas Pudding

1 1/2 cups raisins, chopped
2/3 cup dates, pitted and chopped
1 cup soft dried figs, chopped
1 cup currants
3/4 cup golden raisins
1/2 cup brandy
2 sticks (8 ounces) unsalted butter
1 cup dark brown sugar, firmly packed
grated zest of 1 lemon grated zest of 1 orange 4 eggs, beaten 1 cup blanched almonds, chopped 3/4 cup all-purpose flour, sifted 1 teaspoon cinnamon
1/2 teaspoon nutmeg 1 teaspoon ground allspice 1 teaspoon ground ginger 1 1/2 cups fresh white bread crumbs Introduction: No traditional Christmas dinner is complete without pudding. It is best if allowed to mature for at least two days before serving, but it can be made up to three months ahead. Makes 12 to 16 servings.
Preparation time: 5 hours and 3 days.
Step 1:
Grease a 2-quart ceramic mold or casserole.
Step 2:
In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.
Step 3:
In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.
Step 4:
Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.
Step 5:
Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.
Step 6:
Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.
Step 7:
Steam again for 2 hours or microwave to reheat before serving.

Hot Chocolate Espresso

1/2 cup strong hot coffee
1 to 3 teaspoons sugar (optional)
½ cup cream, or 1/4 cup half-and-half and 1/4 cup milk
1 1/2 teaspoons unsweetened cocoa whipped cream
1 tablespoon milk chocolate, grated
cinnamon stick Introduction:
Not for the worried weight watcher, this creamy drink is pure indulgence but just right for after ice skating or sledding on a wintry day.
Makes about 1 cup.
Total time: 10 minutes.
Step 1:
In a large cup or mug, mix the coffee and sugar, if desired.
Step 2:
In a small saucepan over low heat, warm the cream. Add the cocoa and mix well.
Step 3:
Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.
Apple Cake

• 4 Apples (peeled, cored and sliced)
• 1 tbsp Baking Powder
• 2 cups White Sugar
• 4 Eggs
• 2 tsp Cinnamon (ground)
• 3 cups All-Purpose Flour
• 5 tbsp White Sugar
• 5 tbsp Brown Sugar
• 1 cup Vegetable Oil
How to make Apple Cake:
• Mix flour and baking powder in a large bowl. • Take a different bowl and put vegetable oil, sugar (2 cups) and eggs into it. Beat the mixture well.
• Now, blend the egg mixture and flour mixture until smooth. • Take a small bowl and mix brown sugar, white sugar and cinnamon in it. • Pour half of the oil-egg batter into a pan. Add 2 apples followed by half of the cinnamon-sugar mixture to the pan.
• Repeat the last step. • Bake the mixture in a preheated oven for about 50-70 minutes. • Let the cake cool. Invert the pan over a plate. • Apple Cake is ready to serve.

Chocolate Mousse

• 200 gm Bittersweet Chocolate
(melted and kept lukewarm)
• 3 tbsp Granulated Sugar
• 2 cups Heavy Cream
• 1 tsp Vanilla Extract
• 4 Egg Yolks

How to make Chocolate Mousse:
• Heat 2/3 cup of cream in small saucepan over low flame until it just begins to steam. • In a separate bowl, whisk together the egg yolks and sugar. • Add half portion of the hot cream, whisking constantly, until the mixture is thoroughly combined. • Add the warm egg-cream blend back into the rest hot cream in the saucepan and cook over low heat, stirring constantly for a few more minutes. • Remove from the heat and stir in the vanilla extract and melted chocolate.
• Chill the chocolate custard thoroughly. • Beat remaining 1-1/3 cups of cream in a separate bowl until stiff peaks form. • Thoroughly stir ½ cup of the whipped cream into the chilled chocolate custard, and then gently fold in the remaining cream. • Now thoroughly incorporated chocolate custard into the whipped cream and serve chilled.

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