An Ultimate Guide to Christmas & Holiday Baking

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It is that time of the year again!1 Put on your holiday attire and get the holiday favorites cooking. Warm up your kitchen with our indulgent holiday recipes.

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An Ultimate Guide to Christmas & Holiday Baking:

An Ultimate Guide to Christmas & Holiday Baking It is that time of the year again!1 Put on your holiday attire and get the holiday favorites cooking. Warm up your kitchen with our indulgent holiday recipes. These recipes are the perfect ending to any holiday feast. You can keep these treats in baskets for your guests or wrap them in decorative packs to make for lovely gift hampers. Here are our recipe inspirations for the most delicious holiday treats.

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Mince Pies This recipe is inspired by the famous chef Nigella Lawson. Start with making the aromatic mincemeat. In a large pan, dissolve sugar in rum over gentle heat. Add cranberries, ginger, clove, nutmeg, cinnamon, currant, raisins, zest and juice of a clementine. Cook this for 20 minutes. Remove from heat and let the mixture cool. Add the brandy, vanilla seeds, almond extract, and honey. To make the pastry shells, mix together flour, sugar, baking powder, butter, eggs, orange juice & zest. Allow the dough to chill in the refrigerator before pressing them into the baking tins. Cut out small stars with a cookie cutter to cover on top of the pies. Fill in the mincemeat and top with the stars. Brush with egg wash and allow to bake at 200 for 20 minutes. Set aside on a cooling rack. Serve these mince pies with your favorite hot chocolate drink.

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Chocolate Mocha Yule Log This chocolate yule log is traditionally filled with espresso cream giving it a mocha flavor. Start with mixing flour, cocoa, nutmeg, cinnamon, castor sugar, baking powder with eggs, butter and vanilla. Place the batter in a parchment lined baking pan. Bake at 180 for 15-20 minutes. Once the sponge is baked, put it on a kitchen towel and roll into log shape. Let the sponge cool completely. In the meantime, prepare the mocha cream filling. Mix cream cheese, espresso powder, butter and icing sugar with a whisker. Take the sponge and fill in the mocha cream. Use a palette knife to spread the filling evenly. For chocolate icing cream, mix the coffee crème filling with cocoa powder. Spread the mocha icing on top of the log and complete with a dusting of icing sugar, and chocolate curls. You can add some fresh cranberries and rosemary leaves on the side.

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Christmas Pudding with Rum Caramel Sauce Place dried fruits, candied peel, orange juice & zest, cherries, currants, raisins, prunes and medjool dates in a large mixing bowl with 2 tablespoons of rum. Allow the mixture to soak overnight. In another bowl, add flour, almond meal, muscovado sugar, white bread crumbs, eggs, baking powder, nutmeg, clove, and cinnamon powder. Fold the fruit mix in the pudding and put in a greased pudding mold. Place the bowl in low heat on a water-filled saucepan. Gently simmer for 6 hours for a decadent pudding. To make the rum caramel, start with boiling castor sugar and water. When the caramel gets an amber color, add the rum and whisk to form the caramel sauce. Serve the pudding along with a drizzle of rum caramel sauce.

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Plum Cupcakes with Peppermint Frosting Our take on the traditional plum cake recipe that makes the perfect individual cakes. You can put these cupcakes into gift boxes that make a great holiday hamper. Start with soaking the dry fruits in rum for three weeks. Choose an assortment of figs, cranberries, cherries, walnuts, pecans, almonds, cashews, raisins to soak in rum with some ginger and orange zest. On the day of baking, drain the dry fruit mix and retain 2 tablespoons of soaking liquor. Add the flour, brown sugar, baking powder, vanilla seeds, allspice powder and a pinch of salt. Now add the eggs, milk, butter and whisk together. Slowly add the wet mix to the dry mix and fold in the candied fruits. Pour the batter into greased cupcake molds and bake at 350 degrees for 30 minutes. To make the peppermint frosting, whisk together cream cheese, melted butter, icing sugar, and peppermint extract. Put it in a piping bag and top the baked cupcakes.

To Know More about Choko la::

To Know More about Choko la: Website: http s ://www.chokola.i n/ Facebook: https://www.facebook.com/ChokolaChocolates Twitter: https :// twitter.com/chokolaindia Instagram: https://www.instagram.com/chokolaindia/ CORPORATE OFFICE Cosmic Kitchen Pvt. Ltd, Plot No. 131, Phase 1, Udyog Vihar, Gurgaon (Haryana) 122016. Contact: +91 95558 62862 | E-mail - customercare@chokola.in

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