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  • #16
    CHRISTMAS PUDDING...

    Makes TWO Christmas Puddings, each of upto eight servings.

    Tradition has it that one or more small 'silver' coins be placed in the pudding mix, and those who found one in their piece of pudding would recieve luck in the forthcoming year.

    Ingredients:

    100g or 4oz flour
    50g or 2oz soft white bread crumbs
    2 large eggs
    1 teaspoon mixed spice
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    100g or 4oz shredded suet
    100g or 4oz soft brown sugar
    100g or 4oz grated apple
    1 grated carrot
    100g or 4oz mixed candied peel
    100d 4oz chopped, blanched almonds
    150ml ¼ pint of beer (preferably a dark beer)
    100g or 4oz currants
    100g or 4oz sultanas
    225g or 4oz raisins
    50g or 2oz chopped prunes
    The juice plus the grated rind of half a lemon
    The juice plus the grated rind of half an orange
    1 tablespoon black treacle
    1 tablespoon brandy

    Method:

    1. In a large bowl, mix all the ingredients together, stirring well. Don't forget the silver coin(s)!
    2. Cover with a clean cloth and leave overnight to infuse
    3. Take two clean 2 pint (1.1 litre) basins and split the mixture between them.
    4. Cover each basin with greaseproof paper and a cloth. Tie the paper/cloth around the top of the basin to keep in place.
    5. Now steam or boil for 8 hours, making sure the water does not boil away. (A large saucepan, containing water, with the basins stood in the water is the best way to steam or boil these puddings).
    6. Take them out of the pan making sure that they are still covered and store until they are needed.
    7. When ready to use re-boil them for another two hours.

    Decorate the pudding(s) with a sprig of holly, douse with brandy and light carefully, then bring to the table while still flaming. Serve with a light custard, fresh cream or brandy sauce.


    Enjoy

    Gaz

    Comment


    • #17
      For a Boxing Day Dessert

      Traditional English Apple (Mixed Fruit) Pie...

      Serves Six.

      Ingredients:

      225g or 8oz of Shortcrust Pie Pastry
      55g or 4oz plump sultanas
      25g or 1oz currents
      55g or 2oz plump raisins
      55g or 2oz candied peel. (Chop into small pieces)
      1 egg white which has been beaten
      3 tablespoons of rum or brandy or whisky or sherry
      550g or 1¼ lbs of Cooking apples
      2 peeled oranges which have been sliced
      The juice of a lemon which has been squeezed
      55g or 2oz of dark brown sugar
      ½ teaspoon of grated nutmeg
      1 teaspoon of ground cinnamon
      40g or 1½ oz flaked almonds
      25g or 1oz unsalted butter
      1 egg yolk which has been beaten with 1 tablespoon of water

      Method:

      1. Take a 9 inch (22.5 cm) pie dish and wipe the inside surface with butter.
      2. Cover an area of work surface with flour and roll out about two thirds of the pastry. When suitable size use it to line the pie dish, trimming off any excess. (Keep any trimmings for decoration).
      3. Prick the base of the pastry case with a fork.
      4. Take any remaining pastry as well as the unused pastry, wrap in Clingfilm and put into the fridge. Cover the pie base and put into the fridge too.
      5. Heat the oven to 190'C / 375'F / gas mark 5.
      6. In a large bowl, stir together the currents, raisins, sultanas, candied peel and rum together.
      7. Place the pie dish on the baking sheet and bake blind for about 10 minutes.
      8. Remove from the oven and inspect the pie base. It should be a nice light brown butter.
      9. Remove the greaseproof sheet and the beans from the blind baking stage.
      10. Brush the base and the sides with beaten egg white and bake in the oven for a further 5 minutes. Then remove.
      11. Roll out your remaining pastry to make a pie lid for the pie.
      12. Peel, core and then slice the apples into quite thick slices.
      13. Take the bowl containing the fruits and rum, add the apples slices and the orange slices. Add the remaining spices (not the almonds) and the sugar and carefully stir trying not to break the fruit up too much.
      14. Fry the almonds in butter for a few minutes until golden then remove.
      15. Fill the pie with the mixed pie filling and level off. Scatter on the top of the pie filling the toasted almonds.
      16. Brush the edges of the pastry case with water and put on the lid. Crimp (compress) the edges to make them seal.
      17. With any trimmings make decorations in the form of leaves and place on the top of the pie lid.
      18. Brush the lid (and decorations) with beaten egg yolk, sprinkle with a little, caster sugar and return to the oven.
      19. Bake the pie for about 35 to 40 minutes or until the pastry is golden brown and the fruit is tender

      Served hot or cold on its own or with a thick custard, fresh cream or a brandy or rum sauce.


      SHORT CRUST PASTRY...

      Ingredients:

      225g or 8oz plain flour
      115g or 4oz unsalted butter cut into cubes
      Cold water.

      Method:

      1. Sift the flour into a glass or earthenware bowl. Toss in the butter cubes. Using your fingertips rub the butter into the flour until it looks like large breadcrumbs.
      2. Sprinkle about 2 tablespoons of cold water over the surface of the mixture. Using a round bladed knife lightly mix it all together until it forms large lumps, adding a LITTLE more water if necessary.
      3. Again, by using your fingertips, lightly form the lumps of mixture into a smooth ball. (The bowl should be left clean - this is how you know the mixture is at the correct constituency).
      4. Put onto a flour covered surface and knead gently until it is smooth and there are no cracks in the mixture.
      5. Form into a ball again then wrap in Clingfilm and put into the fridge for 30 minutes before using to make a pie pastry.


      TO BAKE A PIE BASE BLIND...

      Lay a piece of greaseproof paper on the base of the pastry in the dish.
      Fill the pie with a layer of dried beans or ceramic baking beans - enough to cover the base and weigh the pastry down.
      (This allows the pie base to be cooked without rising or distorting. If, when you have cooked the pie base blind, the pastry seems a little pale - do not worry - remove the beans and the greaseproof paper and cook for another few minutes - the pie base will not now rise up.


      Enjoy

      Gaz

      Comment


      • #18
        Originally posted by dgfred View Post
        For a while it is necter, until the sickness or hangover takes hold .
        .

        Only if one overimbibes.
        "Profanity is but a linguistic crutch for illiterate motherbleepers"

        Comment


        • #19
          Originally posted by allsirgarnet View Post
          For a Boxing Day Dessert

          Traditional English Apple (Mixed Fruit) Pie...

          Serves Six.

          Ingredients:

          225g or 8oz of Shortcrust Pie Pastry
          55g or 4oz plump sultanas
          25g or 1oz currents
          55g or 2oz plump raisins
          55g or 2oz candied peel. (Chop into small pieces)
          1 egg white which has been beaten
          3 tablespoons of rum or brandy or whisky or sherry
          550g or 1¼ lbs of Cooking apples
          2 peeled oranges which have been sliced
          The juice of a lemon which has been squeezed
          55g or 2oz of dark brown sugar
          ½ teaspoon of grated nutmeg
          1 teaspoon of ground cinnamon
          40g or 1½ oz flaked almonds
          25g or 1oz unsalted butter
          1 egg yolk which has been beaten with 1 tablespoon of water

          Method:

          1. Take a 9 inch (22.5 cm) pie dish and wipe the inside surface with butter.
          2. Cover an area of work surface with flour and roll out about two thirds of the pastry. When suitable size use it to line the pie dish, trimming off any excess. (Keep any trimmings for decoration).
          3. Prick the base of the pastry case with a fork.
          4. Take any remaining pastry as well as the unused pastry, wrap in Clingfilm and put into the fridge. Cover the pie base and put into the fridge too.
          5. Heat the oven to 190'C / 375'F / gas mark 5.
          6. In a large bowl, stir together the currents, raisins, sultanas, candied peel and rum together.
          7. Place the pie dish on the baking sheet and bake blind for about 10 minutes.
          8. Remove from the oven and inspect the pie base. It should be a nice light brown butter.
          9. Remove the greaseproof sheet and the beans from the blind baking stage.
          10. Brush the base and the sides with beaten egg white and bake in the oven for a further 5 minutes. Then remove.
          11. Roll out your remaining pastry to make a pie lid for the pie.
          12. Peel, core and then slice the apples into quite thick slices.
          13. Take the bowl containing the fruits and rum, add the apples slices and the orange slices. Add the remaining spices (not the almonds) and the sugar and carefully stir trying not to break the fruit up too much.
          14. Fry the almonds in butter for a few minutes until golden then remove.
          15. Fill the pie with the mixed pie filling and level off. Scatter on the top of the pie filling the toasted almonds.
          16. Brush the edges of the pastry case with water and put on the lid. Crimp (compress) the edges to make them seal.
          17. With any trimmings make decorations in the form of leaves and place on the top of the pie lid.
          18. Brush the lid (and decorations) with beaten egg yolk, sprinkle with a little, caster sugar and return to the oven.
          19. Bake the pie for about 35 to 40 minutes or until the pastry is golden brown and the fruit is tender

          Served hot or cold on its own or with a thick custard, fresh cream or a brandy or rum sauce.


          SHORT CRUST PASTRY...

          Ingredients:

          225g or 8oz plain flour
          115g or 4oz unsalted butter cut into cubes
          Cold water.

          Method:

          1. Sift the flour into a glass or earthenware bowl. Toss in the butter cubes. Using your fingertips rub the butter into the flour until it looks like large breadcrumbs.
          2. Sprinkle about 2 tablespoons of cold water over the surface of the mixture. Using a round bladed knife lightly mix it all together until it forms large lumps, adding a LITTLE more water if necessary.
          3. Again, by using your fingertips, lightly form the lumps of mixture into a smooth ball. (The bowl should be left clean - this is how you know the mixture is at the correct constituency).
          4. Put onto a flour covered surface and knead gently until it is smooth and there are no cracks in the mixture.
          5. Form into a ball again then wrap in Clingfilm and put into the fridge for 30 minutes before using to make a pie pastry.


          TO BAKE A PIE BASE BLIND...

          Lay a piece of greaseproof paper on the base of the pastry in the dish.
          Fill the pie with a layer of dried beans or ceramic baking beans - enough to cover the base and weigh the pastry down.
          (This allows the pie base to be cooked without rising or distorting. If, when you have cooked the pie base blind, the pastry seems a little pale - do not worry - remove the beans and the greaseproof paper and cook for another few minutes - the pie base will not now rise up.


          Enjoy

          Gaz
          Will makes this ! Maybe the pud next year, but earlier and topped up with brandy and rum to keep it moist !
          How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
          Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

          Comment


          • #20
            Something unusual to snack on during the late Christmas evenings...

            English Poor Knights...

            Serve 1-2 slices per person

            Ingredients:

            4 Thick slices of bread
            200 ml White wine
            2 Eggs
            ½ tsp Cinnamon
            1¼ tbsp Sugar
            Icing or Brown sugar

            Method :

            1. Beat the eggs. Cut the crusts off the slices of bread and discard the crusts. Cut the bread slices in to four equal quarters.
            2. Place the bread into a fairly deep dish.
            3. Mix the eggs with the wine, sugar and cinnamon. Once fully mixed pour over the bread slices and leave them to soak up the mixture for 3 or 4 minutes.
            4. Put enough cooking oil in a frying pan until it is about ¼" deep and then heat. Once the oil is hot, gently slide an egg covered bread slice into the oil. Take care you do not splash oil everywhere as it will spit hot oil. Fry until golden brown, then turn over the slice and fry the other side until golden brown.
            5. Take out and let drain on either kitchen paper or a cake cooling rack.
            6. Let most of the oil drain off, but whilst the toast is still warm, sprinkle with a little sugar and (if to your taste) a little cinnamon.
            7. Repeat for the other slices.

            Goes well with Sweet Hot Chocolate, Rum or a Rich Ale.


            Enjoy

            Gaz

            Comment


            • #21
              Hot chocolate and brandy goes well !
              How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
              Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

              Comment


              • #22
                I pulled my first rum fruitcake out of the oven earlier today and will start spritzing it with blackberry brandy tomorrow afternoon, getting it ready for the Christmas Holiday. The good Lord willing, I'll be able to bake another fruitcake tomorrow afternoon for my parents out in Yuma Arizona. I also started baking my usual consignment of Christmas Cookies as well. I do wish that my Daughters would start taking a greater interest in all of this.
                "Profanity is but a linguistic crutch for illiterate motherbleepers"

                Comment


                • #23
                  Originally posted by johnbryan View Post
                  I pulled my first rum fruitcake out of the oven earlier today and will start spritzing it with blackberry brandy tomorrow afternoon, getting it ready for the Christmas Holiday. The good Lord willing, I'll be able to bake another fruitcake tomorrow afternoon for my parents out in Yuma Arizona. I also started baking my usual consignment of Christmas Cookies as well. I do wish that my Daughters would start taking a greater interest in all of this.
                  Tell them they can't have any unless they help. Letting them lick out the bowl which had the cake mixture in is always a good place to start.

                  We're having roast chicken (which I prefer to Turkey), a leg of lamb, pork tenderloin, leeks, roast tatties, other random veg (whatever looks good on tuesday) plus the obligatory sprouts. Few people like brussel sprouts, but in Britain its the law to eat them at Christmas.

                  How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                  Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

                  Comment


                  • #24
                    Almost forgot also

                    Pigs In Blankets


                    and Stuffing
                    How to Talk to a Climate Skeptic: http://grist.org/series/skeptics/
                    Global Warming & Climate Change Myths: https://www.skepticalscience.com/argument.php

                    Comment


                    • #25
                      If you are hard core, then this is for you! I repeat, only for those who are hardcore, this thing takes several days but is worth every second!!!!!!

                      Trinidad Black Cake

                      Ingredients:

                      Cake:

                      1 lb butter (use margarine for pareve)
                      1 lb sugar
                      8 eggs
                      1 tsp lemon essence
                      2 tsp lime rind (zested)
                      2 tsp almond essence
                      2 tsp vanilla
                      1 lb all-purpose flour (use 1/2 cassava flour + 1/2 lb rice flour for gluten-free)
                      4 tsp baking powder
                      2 tsp mixed spice
                      1/2 tsp grated nutmeg

                      Fruit Base:

                      1 lb pitted prunes
                      1 lb raisins
                      1 lb currants
                      1 bottle cherry brandy
                      1 bottle rum and/or Bailey’s
                      2 tbsp Angostura bitters

                      Browning:

                      1 lb brown sugar
                      1/2 cup boiling hot water

                      Have on Hand:

                      1 more bottle of rum

                      Method:

                      Three to Five Days Before:

                      Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum (I use Bailey’s when I have extra $$$ and it really makes it extra special ). Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be ’so last-minute’!

                      On the Day Of:

                      Blend Fruit Base:

                      I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce)

                      Prepare Browning:

                      Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool.
                      Please be extra careful at this stage as a ‘browning’ burn is NOT a fun thing!

                      Once that is done…

                      1. Preheat oven to 250F (no that’s not a typo)
                      2. Cream the butter and sugar.
                      3. Add eggs one at a time, mixing to incorporate
                      4. Add lemon essence, lemon zest, almond essence and vanilla
                      5. Mix and sift flour, baking powder, mixed spice and nutmeg.
                      6. Gradually add sifted ingredients to creamed mixture
                      7. Mix in fruit base puree and ‘browning’
                      8. Pour batter into greased tins that have been doubly lined with brown paper or parchment paper
                      9. Bake for 3 hours
                      10. Once removed from the oven soak the tops with equal portions of the remaining bottle of rum. Don’t be surprised if the top of the cake starts to look pale and ‘weird’. Kinda like below



                      Believe me, after several hours, and definitely by the next day all that alcohol will be absorbed and you will finally understand how this cake got its name!

                      NOTE: For those who avoid alcohol for religious or personal reasons, soaking can be done using grape or apple juice! Thanks to Chennette for that tip!

                      http://www.trinigourmet.com/index.ph...ad-black-cake/

                      Pretty girl on avatar
                      Not lip service, nor obsequious homage to superiors, nor servile observance of forms and customs...the Australian army is proof that individualism is the best and not the worst foundation upon which to build up collective discipline - General Monash

                      Comment


                      • #26
                        Where did that rumor that the British make bland and dull food begin?
                        I've been reading this thread, and you guys seem to make good stuff.
                        Was it the Australians that started it?

                        "Advances in technology tend to overwhelm me."

                        Comment


                        • #27
                          I pulled the second dark rum fruitcake out of the oven a few hours ago and will begin spritzing it with blackberry brandy three times a day until Christmas Day. Tomorrow, it'll be raspberry and black raspberry short bread cookies, plus orange coconut cherry drop cookies to be baked in our kitchen. I'm on the homestretch with the Holiday Baking and only need to make three or four more types of cookies, plus the candy and it'll all be overwith for another year. If I can keep the kids out of the cookie cache, it'll be a minor miracle.
                          "Profanity is but a linguistic crutch for illiterate motherbleepers"

                          Comment

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