October 2015 recipe -Taste USA

Friday, October 23, 2015

Watermelon Bellini

How to make Watermelon Bellini Recipe - When I asked the waiter at Claridge’s in London if they serve this drink by the pitcher he almost choked. I guess that was a negative?!?!

SERVES 8

Ingredients:
1 lime
3 cups cubed seeded watermelon, chilled
1 cup unfiltered apple juice
One 750 ml bottle prosecco, chilled

Method:
Squeeze the lime and cut the rind into thin curls. Place the watermelon, 2 tablespoons of the lime juice, and the apple juice in a blender and process until smooth.

Pour about 1/2 cup of the puree into each of eight champagne flutes and top with prosecco. Garnish with a curl of lime rind. Serve immediately.

Watermelon Bellini

Mint Tea

How to make Mint Tea Recipe - Directly inspired by English tea houses during my stay there in winter 2010. A freshly brewed pot of mint tea cost an average of £5! I flew home and planted mint (delighting in the fact you can’t kill it) and now enjoy it for free!

SERVES 4

Ingredients:
20 fresh mint leaves, plus more for garnish
1 quart boiling water

Method:
Place the leaves in a tea pot. Pour in the water and steep for 3 to 4 minutes. Pour into individual cups garnished with 1 or 2 fresh mint leaves. Enjoy!

Mint Tea

Mango Daiquiri

How to make Mango Daiquiri Recipe

SERVES 4

Ingredients:
1 mango, peeled, pitted, and chopped
Juice and very thinly sliced peel of 1 lime
1 tablespoon superfine sugar
6 ounces light rum, such as Bacardi

Method:
Place all the ingredients with 3 cups crushed ice in a blender and blend until smooth.

Pour into chilled glasses and garnish with some of the lime peel.

Optional: For a thicker consistency, use frozen mango.

Mango Daiquiri

Festive Fruit Fizz

How to make Festive Fruit Fizz Recipe

SERVES 8

Ingredients:
1 cup cubed seeded watermelon
10 strawberries, hulled and halved
1 cup cubed fresh pineapple
1 liter lemon-lime soda or seltzer, well chilled

Method:
Spread the watermelon, strawberries, and pineapple on a baking sheet and place in the freezer for several hours, until frozen. Process the frozen fruit in a blender until smooth, in batches if necessary.

Transfer the fruit puree to a large pitcher, add the soda, and stir. Serve over ice.

Tipsy Tip:
Add a little vodka for the adults.

Festive Fruit Fizz

Christmas Candy Martini

How to make Christmas Candy Martini Recipe - My absolute favorite Christmas cocktail.

SERVES 1

Ingredients:
2 ounces vanilla-flavored vodka
1 ounce white chocolate liqueur
1 ounce peppermint schnapps
1 teaspoon grenadine

Method:
Fill a cocktail shaker with crushed ice. Add the vodka, liqueur, and schnapps. Shake well and strain into a chilled cocktail glass. Pour the grenadine slowly down the inside edge of the glass—it will sink to the bottom, forming a gloriously colored base.

Christmas Candy Martini

Salted Caramel Charms

How to make Salted Caramel Charms Recipe - The combination of smooth, sweet caramel, crunchy salt crystals, and bittersweet chocolate may sound unusual, but it makes these little balls of loveliness impossible to stop at one.

MAKES 24 PIECES

Ingredients:
1/3 cup sugar
2/3 cup heavy cream
8 ounces dark chocolate, chopped coarsely
7 ounces milk chocolate, chopped

Method:
Line a baking sheet with parchment paper. Mix the sugar with 2 tablespoons water in a medium saucepan over medium heat and stir until it dissolves. Bring to a gentle boil and let cook undisturbed until golden brown.

Add the cream (it will bubble up!). Stir over low heat with a wooden spoon until the congealed toffee pieces melt and the mixture is smooth again. Remove from the heat and stir in the dark chocolate and 1/2 teaspoon sea salt flakes until the chocolate is melted.

Set aside to cool and thicken. Line a baking sheet with parchment paper. Use a teaspoon to scoop out portions of the mixture. Roll into balls, place on the baking sheet, and freeze for 30 minutes.

With 5 minutes to go, in a medium microwave-safe bowl, melt the milk chocolate, stirring every 20 seconds, until nice and smooth. Using two spoons, dip the candies in the milk chocolate to coat.

Return to the baking sheet. Top each truffle with a small pinch of coarse sea salt. Refrigerate to set.

Salted Caramel Charms

Rocky Road Bonbons

How to make Rocky Road Bonbons Recipe - I wrap these individually for birthday gifts, Valentine’s Day, Christmas, or whenever I just want to say “thank you” throughout the year.

MAKES 16 PIECES

Ingredients:
8 ounces dark, milk, or white chocolate, chopped
1 cup macadamia nuts, halved
1 cup marshmallows
5 ounces Turkish delight, coarsely chopped

Method:

In a medium microwave-safe bowl, melt the chocolate, stirring every 20 or 30 seconds, until nice and smooth. Allow to cool slightly before adding the nuts, marshmallows, and Turkish delight.

Mix until well combined. Line an 8-inch square baking pan with parchment paper. Pour the mixture into it, neaten the edges, and refrigerate until set.

Turn the candy out onto a cool cutting board and peel off the parchment paper. Cut into 16 squares. Wrap each in clear cellophane. These make a beautiful handmade Christmas gift tied at each end with a pretty ribbon.

Rocky Road Bonbons

Reindeer Bark

How to make Reindeer Bark Recipe - I have made this for my children’s teachers as a Christmas gift for the last three years.

SERVES 8

Ingredients:
4 peppermint candy canes
7 ounces dark chocolate, chopped

Method:
Seal the candy canes in a heavy-duty plastic bag, squeezing out all the air. Wrap the bag in a kitchen towel, place on a hard surface, and pound with a rolling pin until the canes are crushed.

In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until silky smooth. Line a baking sheet with parchment paper. Pour the chocolate onto the baking sheet and spread it to about 1/8 inch thick.

Sprinkle with the crushed candy. Set aside for 20 minutes to set, or in the fridge if room temperature is too warm. Break into pieces to serve. Store the bark in an airtight container in a cool place for up to 5 days.

Optional:
Get creative! Another pretty gift idea is to substitute white chocolate for the dark chocolate and scatter dried cranberries, raisins, or pistachios on top instead of candy canes.

Reindeer Bark

Peppermint Crème Checkers

How to make Peppermint Crème Checkers Recipe

MAKES 24 PIECES

Ingredients:
8 ounces dark chocolate, chopped
8 ounces white chocolate, chopped
20 Oreo Cool Mint Crème cookies
4 ounces cream cheese, softened

Method:
In a medium microwave-safe bowl, melt the dark chocolate, stirring every 30 seconds, until silky smooth. In a chocolate mold with 12 square cavities (or an ice cube tray) spoon enough chocolate to coat just the base.

In a separate bowl, melt the white chocolate. Coat the base of another 12-cavity mold. Refrigerate the molds to set.

Meanwhile, grind the cookies in a food processor to a fine meal. Add the cream cheese and blend until well combined. Remove the chocolate molds from the fridge. Use a teaspoon to scoop out a portion of the mixture, roll into a ball, and pop it onto a chocolate base.

Lightly press to spread almost to the edges. Repeat until all the cavities are filled. Remelt the chocolates, if necessary, and spoon in, covering the filling. Refrigerate for 30 minutes, or until set.

Optional:
If you don’t have chocolate molds or don’t want to use ice cube trays, it’s just as easy to roll the cookie mixture into balls and dip them in melted chocolate to coat.

Peppermint Crème Checkers

Marzipan Marbles

How to make Marzipan Marbles Recipe

MAKES 40 PIECES

Ingredients:
2 1/2 rolls (7 ounces each) almond paste, broken into pieces
4 1/2 cups powdered sugar
1/2 cup light corn syrup
40 pecan halves

Method:
Place the almond paste and powdered sugar in an electric mixer with a paddle and beat until combined. Add the corn syrup and continue to beat until well combined. (If your mixer can’t hold that much, work with half of each ingredient at a time.)

Turn out onto a clean work surface and knead the marzipan until a smooth dough forms. Line a baking sheet with parchment paper. Use a tablespoon to scoop out portions of the marzipan.

Roll into balls and pop onto the baking sheet. Firmly press a pecan into the center of each ball. Set aside for 4 hours, or until firm.

Marzipan Marbles

Lime and Macadamia Fudge

How to make Lime and Macadamia Fudge recipe - i dedicated this recipe to meredith irene wood from springfield ohio from jboy

MAKES 24 PIECES

Ingredients:
One 14-ounce can sweetened condensed milk
18 ounces white chocolate, chopped
1 1/4 cups chopped macadamia nuts
Finely grated zest of 2 limes

Method:
Line an 8-inch square baking pan with parchment paper. Place the condensed milk and chocolate in a saucepan and stir over low heat until smooth. Remove from the heat.

Add the nuts and zest and mix well. Pour into the pan and refrigerate overnight prior to cutting.

Lime and Macadamia Fudge

Coconut Truffles

How to make Coconut Truffles Recipe

MAKES 24 TRUFFLES

Ingredients:
1/3 cup thick coconut milk
1 cup unsweetened shredded coconut
8 ounces white chocolate, chopped
1 tablespoon butter

Method:
In a medium saucepan, bring the coconut milk and 3/4 cup of the shredded coconut to a simmer. Remove from the heat and stir in the chocolate. Let sit for about 5 minutes to melt.

Add the butter and stir to combine. Cover and chill for 3 hours. Line a baking sheet with parchment paper. Use a teaspoon to scoop out a portion of the mixture. Roll into a ball, then roll in the remaining coconut until coated.

Place on the baking sheet. Repeat until the mixture runs out. Chill for at least 2 hours before serving.

Hint:
These make a thoughtful gift packaged in a clear box or in a cellophane bag tied with pretty ribbon for any occasion.

Coconut Truffles

Cinnamon Stars

How to make Cinnamon Stars recipe

MAKES 24 COOKIES

Ingredients:
2 egg whites
2 1/4 cups powdered sugar, sifted
1 1/2 cups almond meal
1 tablespoon ground cinnamon

Method:
Beat the egg whites lightly with a wooden spoon in a large bowl. Gradually stir in the powdered sugar to form a smooth icing. Transfer 1/3 cup to a small bowl, cover tightly, and set aside.

Add the almond meal and cinnamon to the remaining icing and gently press together with your hands. Add 1 teaspoon water if the dough seems too dry. Press together well before adding any water, as the warmth of your hands will soften the dough.

Lightly dust a clean work surface with powdered sugar and roll out the dough to about 1/8 inch thick. Spread with a thin layer of the reserved icing. Leave uncovered at room temperature for 30 to 35 minutes, until the icing has set.

Preheat the oven to 300°F. Line a baking sheet with parchment paper. Cut out shapes using a variety of star cookie cutters (dipping the cutters in powdered sugar to help prevent sticking).

Place on the baking sheet and bake for 10 minutes, or until just firm. Let cool on the sheet. Store in an airtight container until ready to serve.

Cinnamon Stars

Christmas Glitter Pops

How to make Christmas Glitter Pops recipe - Fruitcake and rum are the main ingredients in my rum balls. With this recipe, I have just added a little glitz and glitter.

MAKES 24 POPS

Ingredients:
1 pound fruitcake, homemade or store-bought
1/2 cup dark rum
12 ounces white chocolate, chopped
Edible glitter

Method:
Place the cake and rum in a food processor and process until combined. Refrigerate for 30 minutes. Line a baking sheet with parchment paper. Use a teaspoon to scoop out generous portions of the mixture.

Roll into balls and place on the baking sheet. In a medium microwave-safe bowl, melt the chocolate, stirring every 20 seconds, until creamy.

Roll each ball in chocolate and return to the baking sheet. Chill for 15 minutes, or until set. About 10 minutes before serving, remove from the fridge and let sit out to sweat.

Roll each ball thoroughly in edible glitter and gently pierce with a lollipop stick before serving to the delight of all.

Christmas Glitter Pops

Chocolate Coated Orange Candy

How to make Chocolate Coated Orange Candy Recipe - These are my dad’s all-time favorite sweets. I make them at Christmas, on his July 10 birthday, and for Father’s Day, which we celebrate in September. And several times throughout the year as payment for taking my boys fishing.

SERVES 8

Ingredients:
4 oranges
1 cup sugar
8 ounces dark chocolate, chopped

Method:
Quarter and peel each orange. (Set aside the orange segments for another use.) Cut the peel into 1/4-inch strips, leaving the pith intact. Place the strips in a saucepan of cold water and bring to a boil.

Drain and repeat the process once more. Meanwhile, in another saucepan, combine the sugar with 11/2 cups water and a pinch of salt. Cook over medium heat until clear.

Add the orange peel and simmer for 40 minutes, or until all the syrup is absorbed and the peel is transparent. Using a slotted spoon, transfer the strips to wire racks for 3 hours, or until dry. Line a baking sheet with parchment paper.

In a medium microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth. Dip each piece of orange candy in the chocolate three-quarters of the length and place on the baking sheet. Refrigerate to set.

Optional:
Use the remainder of your oranges for fresh juice or in the Ruby Jeweled Lobster Salad.

Chocolate Coated Orange Candy

Sunday, October 4, 2015

Choc Cherry Fudge

How to make Choc Cherry Fudge Recipe

MAKES 16 PIECES

Ingredients:
8 ounces dark chocolate, chopped
One 14-ounce can sweetened condensed milk
1 cup walnuts, chopped
16 maraschino cherries with stems

Method:
Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. In a large microwave-safe bowl, melt the chocolate in the condensed milk on medium-high for 4 minutes, checking at regular intervals.

Stir vigorously to combine. Stir in the nuts and spread in the pan. Lightly score the top with a knife to create squares, first in half, then quarters, eighths, and finally sixteenths.

Gently press a pretty red cherry into the center of each square. Refrigerate to set. Remove the fudge from the pan by lifting it out with the paper overhang and place on a cutting board. Cut along the lines and serve.

Choc Cherry Fudge

Cherry Baubles

How to make Cherry Baubles Recipe - At my Christmas street party last year, I served a tray of these. A gentlemanly neighbor picked one up and in utter amazement asked, “How did you make these?” He had no idea why all the women started laughing!

MAKES 24 BAUBLES

Ingredients:
5 to 6 ounces milk chocolate, chopped
24 plump ripe cherries with stems

Method:
In a medium microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth. Line a baking sheet with parchment paper.

Take one cherry at a time and dip it halfway in the melted chocolate, then place on the baking sheet. Repeat until all the cherries are covered. Chill until ready to serve.

Tip:
Although cherries are out of season in the United States at Christmas, remember these for your next Fourth of July festivities. They are too lovely!

Cherry Baubles

Angel Wings

How to make Angel Wings Recipe

MAKES 24 PIECES

Ingredients:
7 ounces white chocolate, chopped
24 plump dried apricots
1/2 cup unsalted shelled pistachios, finely chopped

Method:
Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth.

One at a time, dip the apricots in the melted chocolate, covering only half, then dip the chocolate end in the pistachios.

Place on the baking sheet. Refrigerate for 10 minutes, or until set. Pop into an airtight jar or container and keep refrigerated until ready to serve.

Angel Wings

Box of Chocolates

How to make A Box of Chocolates Recipe - Thank you, Nabisco, for giving the world the most versatile cookie ever!

MAKES ABOUT 30 PIECES

Ingredients:
2/3 package (15.5 ounces) Oreo cookies (about 25 cookies)
4 ounces cream cheese, softened
5 to 6 ounces milk chocolate, chopped

Method:
Line a baking sheet with parchment paper. In a food processor, grind the cookies to a fine meal. Add the cream cheese and blend until well combined with no traces of white.

Use a teaspoon to scoop out portions of the mixture. Roll into balls, place on the baking sheet, and refrigerate for 30 minutes. In a medium microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth.

Using a fork or two teaspoons, dip the chilled balls one at a time and coat thoroughly; drain excess chocolate. Place back on the tray. When all are coated, refrigerate to set.

Optional:
When ready to serve, remove the truffles from the fridge and let sit out for 10 minutes so they begin to sweat. This makes it easier for coatings to stick. Here are the options we used:

Shredded coconut • Crushed nuts • Crushed pistachios • Cocoa powder • Melted white chocolate • Edible glitter • Decorating sugar crystals • Sea salt flakes

Box of Chocolates

White Christmas Cheesecake

How to make White Christmas Cheesecake Recipe

SERVES 8

Ingredients:
8 ounces cream cheese, softened
One 14-ounce can sweetened condensed milk
1 envelope (1/4 ounce) unflavored gelatin
5 ounces white chocolate, chopped

Method:
In a medium bowl, beat the cream cheese until smooth. Add the condensed milk and continue beating until well combined. Dissolve the gelatin in 3 tablespoons warm water, stirring vigorously.

Add to the cheese mixture. Pour into your favorite crust (see options below) and chill for at least 4 hours. Line a baking sheet with parchment paper. About 30 minutes before serving, melt the chocolate in a clean, dry microwave-safe bowl, stirring every 30 seconds until nice and smooth.

Pour the chocolate onto the baking sheet and spread it out evenly. Refrigerate for 15 minutes. Remove and with a sharp knife, cut long, thin shards from the chocolate, enough to completely cover the top of the cheesecake.

Optional:
There are a number of really easy recipes available for baked pastry, graham cracker, or cookie crumb crusts. Or you can always purchase prepared versions. Choose whichever you prefer for this fabulous filling.

White Christmas Cheesecake

Rum and Raisin Decadence

How to make Rum and Raisin Decadence Recipe - This is the reason I love ice cream.

SERVES 8

Ingredients:
1 cup raisins
1/2 cup dark rum
1 1/2 quarts chocolate chip ice cream, softened
8 ounces chocolate-coated macadamia nuts (about 3/4 of an 11-ounce bag), cut in half

Method:
Line a 9-inch loaf pan with parchment paper. Soak the raisins in the rum for 2 to 3 hours. In a large bowl, whip the ice cream until peaks are just starting to form.

Fold in the raisin mixture and two-thirds of the macadamia nuts. Scrape the mixture into the pan.

Cover with plastic wrap and freeze overnight. When ready to serve, unwrap, turn out onto a chilled serving platter, peel off the parchment paper, and top with the remaining nuts.

Rum and Raisin Decadence

Roly Poly Trifle

How to make Roly Poly Trifle Recipe - In Australia and New Zealand, every nana, mum, and aunt has her own “secret” trifle recipe. This is mine, and now it’s yours, too. Enjoy!

SERVES 8

Ingredients:
One 17-ounce jelly roll (store-bought or homemade)
2 cups heavy cream
1 envelope (1/4 ounce) unflavored gelatin
2 pints strawberries

Method:
Line a deep round bowl (so that when turned upside down, it is a dome shape) with plastic wrap. Slice the jelly roll into 1/2-inch-thick slices and line the entire bowl with them.

Whip the cream until stiff peaks form. Mix the gelatin with 3 tablespoons warm water, stirring vigorously until dissolved, then beat into the cream. Chop 11/2 pints of the strawberries and stir into the cream.

Pour the strawberry cream mixture over the cake slices in the bowl and smooth the top. Cover with plastic wrap and chill in the fridge for 3 to 4 hours, until set.

When ready to serve, unwrap, carefully turn out onto a serving platter, remove the bowl, and peel off the plastic. Decorate with the remaining strawberries and serve.

Roly Poly Trifle

Plum Pudding

How to make Plum Pudding Recipe - Christmas just wouldn’t be the same without boiled plum pudding; it’s a tradition. Here is the simplest recipe for it I’ve ever made.

SERVES 12

Ingredients:
2 cups self-rising flour
1 cup superfine sugar
2 pounds mixed dried fruit
1 tablespoon baking soda

Method:
Mix the flour, sugar, and fruit in a large bowl. In a separate bowl, mix 2 cups boiling water with the baking soda. Add to the flour–fruit mixture and stir or fold well.

Cover and leave overnight. Mix well the next morning. Dampen a clean cotton kitchen towel and sprinkle it lightly with flour. Turn the pudding out of the bowl onto the towel and gather the towel together to form the pudding into a ball.

Tie very securely with kitchen twine. Place the wrapped pudding in a large saucepan and fill with water until just covered. Bring to a boil, then reduce the heat and simmer for 3 hours, making sure the pudding is always well covered with water.

Cool slightly before carefully peeling off the towel so as not to disrupt the delicious, thick skin that forms. Slice in wedges to serve.

Optional:
Serve with a drizzle of cream or scoop of ice cream or, as my family does, with Creamy Custard, garnished with chocolate-dipped fruit, twigs of holly, or a Christmas decoration.

Plum Pudding

Mincemeat Meringue Tarts

How to make Mincemeat Meringue Tarts Recipe

MAKES 24 TARTS

Ingredients:
2 sheets refrigerated pie crust pastry
One 27-ounce jar mincemeat
1 cup sugar
2 egg whites

Method:
Preheat the oven to 350°F. Roll the pastry out onto a clean, flat surface. Using a 3-inch cookie cutter with a scalloped edge, cut 24 rounds (patch and recut if necessary).

Gently press the rounds into two 12-cup muffin pans. Bake for 5 minutes. Remove from the oven and fill each pastry cup with about 11/2 tablespoons mincemeat. Stir together the sugar and 1/4 cup water in a small saucepan until the sugar dissolves, then bring to a boil.

Cook undisturbed until the syrup reaches about 235°F or soft-ball stage (a teaspoonful will form a soft ball when dropped into cold water). While the syrup is cooking, start beating the egg whites with a mixer to medium peaks.

Pour the syrup down the side of the bowl in a slow, steady stream, taking care not to pour it on the beaters. Continue beating until thick and glossy. Pipe or spoon the meringue over the tarts.

Return to the oven and bake for 5 minutes, or until golden. Serve warm or at room temperature.

Optional:
Cut star shapes from any remaining pastry and place them on some of the tarts instead of the meringue. Brush with beaten egg and sprinkle with Demerara sugar. Bake at 350°F for 15 to 20 minutes.

Mincemeat Meringue Tarts

Garden Bed Pavlova

How to make Garden Bed Pavlova Recipe - This was inspired by the food halls of Harrods in London, Christmas 2009. Topped with edible flowers, it transforms a classic Aussie dessert into art. It’s almost too pretty to eat!

SERVES 8

Ingredients:
5 egg whites
1 1/4 cups superfine sugar
1 tablespoon cornstarch
Edible flowers, such as petunias and nasturtiums

Method:
Preheat the oven to 275°F. Line a large baking sheet with parchment paper. Beat the egg whites in a large bowl with an electric mixer until soft peaks form.

Gradually add the sugar, beating until it dissolves, scraping down the side of the bowl occasionally, until stiff peaks form. Use a rubber spatula to fold in the cornstarch.

Pile the meringue in the center of the baking sheet, then with the spatula, spread the meringue in a 9-inch circle, making a shallow well in the center. Put the pan in the lower half of the oven and immediately lower the temperature to 225°F. Bake for 11/2 hours, or until dry and crisp.

Turn off the oven and let the pavlova cool in the oven with the door ajar. Serve topped with whipped cream and randomly scattered edible flowers.

Hint:
Not all flowers are edible, but here are some that are: lavender, thyme, dill, cilantro, day lily, zucchini flowers, nasturtiums, petunias, chives, and basil. Just make sure they haven’t been sprayed with insecticide. In addition, I candied some of our neighbor’s rose petals by brushing them with egg whites and dusting with superfine sugar. I did this a day ahead of time to allow time for setting.

Garden Bed Pavlova

Fruitcake Ice Cream Terrine

How to make Fruitcake Ice Cream Terrine Recipe - This was my favorite dessert last Christmas. Simply stunning!

SERVES 8

Ingredients:
1 pound fruitcake, homemade or store-bought, cut into 1-inch slices
3 tablespoons Cointreau
1 tablespoon finely grated orange zest
1 1/2 quarts vanilla ice cream, softened

Method:
Line a 9-inch loaf pan with plastic wrap. Brush the cake slices with the Cointreau. Stir the orange zest into the ice cream. Spread half the ice cream mixture in the pan.

Top with the cake slices, then the remaining ice cream. Cover completely with plastic wrap and freeze overnight.

When ready to serve, unwrap, carefully turn the terrine out onto a serving platter, and peel off the plastic. Use a hot knife to cut into eight delicious slices.

Fruitcake Ice Cream Terrine

Custards

How to make Custards recipe - From babies to grandparents, we love our thick, creamy custards and Christmas just wouldn’t be the same without them to accompany Christmas fruitcake, plum pudding, and trifle!

BRANDY CUSTARD

SERVES 4

Ingredients:
2 cups milk
6 egg yolks
1/2 cup superfine sugar
1 tablespoon brandy

Method:
Place the milk in a large saucepan and bring to a simmer over medium-high heat. Remove from the heat and set aside to cool slightly. Whisk together the egg yolks and sugar in a heatproof bowl. Gradually whisk in the warm milk. Pour the custard back into the saucepan and cook over low heat, stirring constantly, for 10 minutes, or until the custard coats the back of the spoon. Add the brandy and stir to combine. Serve warm or chilled.

Optional:
Add 1/2 teaspoon vanilla extract to the eggs, if in your pantry.

Hint:
Now that you have all of those egg whites left over, try making the Garden Bed Pavlova!

CREAMY CUSTARD

SERVES 4

Ingredients:
1/2 cup sugar
4 egg yolks
1 1/4 cups heavy cream, whipped to soft peaks

Method:
Combine the sugar and 1 cup water in a small saucepan. Stir over medium heat, without allowing to boil, until the sugar dissolves. Bring to a boil.

Simmer uncovered, without stirring, until the syrup is reduced to about 1/2 cup. Beat the egg yolks in a heatproof bowl with an electric mixer until thick and creamy.

Gradually pour in the hot syrup in a thin stream, beating continuously until the mixture is thick and creamy. Fold in the cream. Refrigerate until ready to serve.

Custards

Christmas Fruitcake

How to make Christmas Fruitcake Recipe - I have included this recipe in the American edition because with these three simple ingredients you will make one of the most popular cakes in British and Australian history: a fruitcake! This one in particular is special, as it has no added sugar in it.

SERVES 10

Ingredients:
2 1/4 pounds mixed chopped dried fruit
3 cups fruit juice (I use whatever is on sale: apple, orange, cranberry, and so on)
3 cups self-rising flour

Method:
Soak the dried fruit in the juice overnight. Preheat the oven to 250°F. Line a 9-inch round cake pan with parchment paper. Stir the flour into the soaked fruit and mix well.

Spoon the batter into the pan. Bake on the lowest rack in the oven for 21/2 hours, or until a skewer inserted in the center comes out clean. Remove from the oven and let cool in the pan on a wire rack.

Turn the cake out onto a serving platter and peel off the parchment paper. To keep, wrap the cake in aluminum foil or place in an airtight container. This cake will keep nicely for up to 4 weeks if not devoured prior.

Optional:
Add a shot of your favorite tipple brandy, rum, sherry, or Grand Marnier to the fruit when soaking.

Hint:
Decorate as you wish with cherries, nuts, candied ginger, or as I have done with a rich chocolate ganache made by heating 1 cup heavy cream and stirring in 8 ounces chopped dark chocolate until nice and thick. Refrigerate until cooled to spreading temperature.

Christmas Fruitcake

Chocolate Tofu Mousse

How to make Chocolate Tofu Mousse Recipe

SERVES 4

Ingredients:
12 ounces silken tofu, drained, at room temperature
8 ounces dark chocolate, chopped
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Method:
Puree the tofu in a blender (or with a stick blender) until just smooth. In a medium microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and
smooth.

Add the maple syrup and vanilla and stir to combine. Add the tofu and mix until creamy. Spoon the mixture into four small serving dishes or tall champagne flutes. Chill for 2 hours, or until set.

Optional:
When entertaining, I garnish this with long shards of chocolate and a dollop of whipped cream for an impressive finish.

Chocolate Tofu Mousse

Caramel Ice Cream

How to make Caramel Ice Cream Recipe - When I made this on a national morning show in Australia, the switchboard jammed with inbound calls. If you have to travel to buy dulce de leche, do so. Your guests will praise your efforts for weeks!

SERVES 8

Ingredients:
1 1/4 cups heavy cream, chilled
One 13.4-ounce can dulce de leche

Method:
Line a 9-inch loaf pan with parchment paper. In a large bowl, beat the cream until soft peaks form. Fold in the dulce de leche until combined. Transfer to the pan, cover with plastic wrap, and freeze overnight.

To serve, allow to soften briefly in the fridge, then scoop out into serving dishes.

Optional:
Serve with additional dulce de leche drizzled over the top or garnished with fresh sweet raspberries and toasted coconut.

Hint:
To make your own delectable dulce de leche, remove the label from a 14-ounce can of sweetened condensed milk and place the unopened can in a saucepan.

Cover with water by at least 1 inch and bring to a boil. Simmer for 1 1/2 to 2 hours for runny dulce de leche, or up to 4 hours for a more solid consistency. Add more boiling water to the pan when required to keep the can covered.

Caramel Ice Cream

Seasoned Roast Vegetables

How to make Seasoned Roast Vegetables Recipe - I love this dish. I serve it at least once a week year-round, using whatever veggies are in season. My favorite roasted vegetable is beets divine!

SERVES 8

Ingredients:
8 slender carrots, peeled
4 large parsnips, peeled, cut in half or quarters, and cored
2 beets, peeled and cut into thick wedges
1/2 cup olive oil

Method:
Preheat the oven to 400°F. Place the vegetables in a large baking dish. Season well with sea salt and cracked pepper, drizzle generously with the olive oil, and toss them to coat evenly.

Bake, stirring the vegetables occasionally, for 45 minutes, or until tender and golden brown. Transfer to a platter to accompany a roasted main course.

Seasoned Roast Vegetables

Sauce and Gravy

How to make Sauce and Gravy Recipe - I love my meat with rich, flavorful sauces and gravy. I’m constantly surprised at how many people struggle with them. Here are two that are among my favorites.

SERVES 8

CREAMY PEPPERCORN SAUCE

Ingredients:
2 tablespoons canned green peppercorns, rinsed and drained
1 cup heavy cream
2/3 cup dry white wine

Method:
Combine all the ingredients in a small saucepan and gently bring to a boil, stirring regularly. Season with sea salt and pepper, reduce the heat, and simmer for 10 minutes, or until slightly thickened.

Optional: If serving this with roast beef, add the pan juices to flavor the sauce.

GLORIOUS GRAVY

Ingredients:
1/4 cup pan drippings, excess fat skimmed off
1 tablespoon all-purpose flour
1 cup stock

Method:
Place the roasting pan with drippings over a low flame. Using a wire whisk, stir in the flour until a light brown paste forms. Gradually pour in the stock, whisking all the time, until you have a thickened gravy. Season with sea salt and cracked pepper and simmer for 2 minutes, scraping any sticky bits from the sides of the pan (they contribute to a richly flavored gravy).

Sauce and Gravy

Honey Glazed Sweet Potatoes

How to make Honey Glazed Sweet Potatoes Recipe - While I was backpacking around England in the early 1990s, my Kiwi friends introduced me to the delights of baked sweet potatoes (“kumara” to them). This recipe is so good, it now graces my Christmas table annually.

SERVES 8

Ingredients:
5 1/2 pounds sweet potatoes
3/4 cup honey
2 tablespoons lightly chopped rosemary leaves

Method:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Peel the sweet potatoes and cut them into 1-inch-wide slices.

Combine the honey and rosemary in a large bowl, add the sweet potatoes, season with sea salt and pepper, and toss to coat.

Place on the baking sheet and roast for 20 to 25 minutes, or until tender and caramelized.

Honey Glazed Sweet Potatoes

Green Beans with Garlic and Lemony Butter

How to make Green Beans with Garlic and Lemony Butter Recipe

SERVES 8

Ingredients:
3 tablespoons butter, softened
Finely shredded zest of 1 lemon
1 clove garlic, finely chopped
1 pound green beans, trimmed

Method:
Put the butter, zest, and garlic in a medium bowl and stir until well combined. Season with salt and pepper, cover, and chill in the refrigerator.

Meanwhile, bring a large saucepan of water to a boil, add a pinch of salt, and cook the beans for 2 to 3 minutes, until just tender. Drain and transfer to a serving dish.

Dollop with the butter mixture. Toss and serve.

Optional: For presentation, wrap equal amounts of beans with a cucumber ribbon.

Green Beans with Garlic and Lemony Butter

Golden Roast Potatoes

How to make Golden Roast Potatoes Recipe

SERVES 8

Ingredients:
3 1/2 pounds Yukon Gold, red-skinned, or fingerling potatoes
1/4 cup olive oil
16 cloves garlic, unpeeled
Finely shredded zest of 1 lemon

Method:
Wash the potatoes and pop them into a saucepan large enough to hold them in a single layer. Add salt and enough water to just cover. Bring to a boil. Cover and reduce the heat.

Simmer for 10 to 20 minutes, or until tender when tested with a skewer. Drain and return to the saucepan. Place over medium heat for 2 minutes to dry the potatoes. While the potatoes are cooking, preheat the oven to 400°F.

Pour the oil into a roasting pan and place in the oven for 2 minutes, or until really hot. Squash the potatoes gently with a potato masher so that the skins burst. Remove the roasting pan from the oven and add the potatoes and garlic cloves.

Toss to coat completely in the oil. Roast for 45 minutes, or until crispy, flipping them after 20 to 25 minutes. Remove the potatoes and garlic from the pan, drain off the excess oil, pop the garlic from its skin, season with sea salt and pepper, and serve sprinkled with lemon zest.

Golden Roast Potatoes

A Plate of Asparagus

How to make A Plate of Asparagus

SERVES 8
2 pounds asparagus, woody ends snapped off

Method:
Heat a grill, grill pan, or cast-iron skillet to medium. Spray lightly with nonstick cooking spray. Cook the asparagus for 4 minutes, in batches if necessary, turning regularly, until tender. Serve with the accompanying sauces.

PARMESAN BUTTER
2 tablespoons butter, melted
1/4 cup thinly shaved Parmesan cheese

Method:
Combine the butter and Parmesan in a small bowl. Dollop over the asparagus and sprinkle with sea salt and cracked pepper.

BALSAMIC SALSA
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tomato, peeled, seeded, and finely chopped
1 tablespoon finely chopped basil leaves

Method:
Combine all the ingredients in a small bowl and gently season with sea salt and pepper. Drizzle over the asparagus spears.

TOASTED PINE NUTS
1 tablespoon butter
3 tablespoons pine nuts
1 teaspoon fresh lemon juice

Method:
In a small nonstick skillet over medium heat, combine the ingredients and cook, stirring regularly, for 2 to 3 minutes, until the pine nuts are browned. Serve scattered over the asparagus spears.

PARMESAN BUTTER, BALSAMIC SALSA, TOASTED PINE NUTS

A Plate of Asparagus

Wild Mushroom Beef Wellington

How to make Wild Mushroom Beef Wellington Recipe

SERVES 8

Ingredients:
3 pounds filet of beef in one piece
1 pound mushrooms, sliced
2 sheets puff pastry, thawed if frozen
8 ounces peppercorn pâté

Method:
Preheat the oven to 350°F. Remove all fat from the meat. Tie the beef in four places with kitchen twine so it holds its cylindrical shape while cooking. Season with sea salt and cracked pepper.

In a hot nonstick skillet, sear the meat all over, including the ends, about 4 minutes. Transfer the meat to a baking sheet and roast for 10 minutes. Remove from the oven and let cool completely.

Raise the oven temperature to 475°F. Meanwhile, in the same skillet, cook the mushrooms for 6 minutes, or until most of the liquid has evaporated. Lightly season with sea salt and pepper and set aside to cool. As soon as both the meat and mushrooms are cool, join the two sheets of puff pastry together.

Trim off a thin strip for decoration. Beat the pâté until soft and spread liberally over the pastry, leaving a 1 1/2-inch border. Top with the mushrooms. Remove the twine from the cooled filet and place the meat on top of the mushrooms. Wrap like a present, making sure the filet is totally encased. Line a baking sheet with parchment paper and transfer the wrapped filet to the baking sheet, seam side down.

Decorate the top with thin strips of pastry and cracked black pepper. Bake for 5 minutes, then lower the temperature to 350°F and bake for 45 minutes for medium doneness.

Let rest for 10 minutes before transferring to a platter, slicing, and serving. Hint: Before baking, brush the pastry with beaten egg for a gorgeous golden finish.

Wild Mushroom Beef Wellington

Sweet Squash Galette

How to make Sweet Squash Galette Recipe - Possibly one of my all-time favorite vegetarian meals.

SERVES 8

Ingredients:
2 pounds winter squash (such as acorn or butternut),
peeled, seeded, and cut into 2-inch wedges
2 sheets puff pastry, thawed if frozen, cut in half lengthwise
1 cup sour cream
1 cup sweet chili sauce

Method:
Preheat the oven to 400°F. Lightly grease one baking sheet and line another two with parchment paper. Place the squash wedges on the greased baking sheet and bake for 15 to 20 minutes.

Remove from the oven and let cool slightly. Join together the two halves of one pastry sheet to create a long rectangular strip and roll in 1 inch of the dough to create a lip around the edge. Repeat with the second pastry sheet.

Place each dough length on a parchment paper lined baking sheet. Spread half the sour cream over each base. Lay the roasted squash on top, season with cracked pepper, and drizzle generously with sweet chili sauce.

Bake for 20 to 25 minutes, until the pastry edges are puffed and golden. Serve hot or warm.

Hint:
Before baking, brush the pastry with beaten egg for a golden finish. Garnish with fresh sage for a hint of added flavor.

Sweet Squash Galette

Salmon Terrine

How to make Salmon Terrine Recipe - Use this as a sophisticated starter or main for any occasion. Sometimes I will also add a handful of capers to the cream cheese and lemon, which complement well.

SERVES 8 OR 12 AS A STARTER

Ingredients:
1 pound sliced smoked salmon
1 envelope (1/4 ounce) unflavored gelatin
Two 8-ounce packages chive and onion cream cheese, softened
Finely shredded zest and juice of 1/2 lemon

Method:
Line a 9-inch loaf pan with parchment paper overhanging the sides. Line the pan with smoked salmon, laying slices lengthwise across the base and up the four sides, leaving enough overlap to fold over the top of the filling.

Set aside enough smoked salmon to make a middle layer the length of the pan, then chop the remaining salmon into small pieces. Mix the gelatin with 3 tablespoons hot water until dissolved.

Beat the cream cheese, chopped salmon, lemon juice, and gelatin until well combined. Spoon half the cheese filling into the pan. Lay the reserved smoked salmon slices on top, then spoon on the rest of the filling and smooth the top.

Tap the pan on the work surface to expel any trapped air. Fold the overhanging salmon to cover the top.

Cover with plastic wrap and chill for at least 4 hours or overnight. To serve, unwrap, carefully turn the loaf out of the pan onto a serving platter, remove the parchment, sprinkle with the lemon zest, and slice.

Rosemary and Chicken Arrows

How to make Rosemary and Chicken Arrows Recipe

MAKES 16 SKEWERS

Ingredients:
16 long sprigs rosemary
4 skinless, boneless chicken breast halves
2 tablespoons honey
Finely shredded zest and juice of 1 lemon

Method:
Pick most of the leaves from the rosemary sprigs, leaving a few at one end. Soak the stems in cold water. Gently pound each breast to flatten it slightly. Cut each into four strips and place in a bowl.

Chop the rosemary leaves and add to the chicken along with the honey, lemon zest, and juice, and season with sea salt and pepper. Mix to coat the chicken well. Cover and chill for at least 1 hour.

Heat a grill, grill pan, or broiler to medium-high heat. Thread a strip of chicken onto each rosemary arrow. Cook the skewers for 5 to 6 minutes, turning occasionally, until cooked through.

Optional:
Substitute strips of boneless lamb loin or chunks of vegetables, such as zucchini, onions, mushrooms, and red peppers (slip in some pineapple for sweetness) for the chicken. Garnishing with small rosemary sprigs is not only a pretty way to present, but a very tasty way, too.

Rosemary and Chicken Arrows

Roast Pork and Crispy Crackling

How to make Roast Pork and Crispy Crackling Recipe - Check out the piece of crackling missing! On the day of the photo shoot, my beautiful sister-in-law, Nelly, who was heavily pregnant, thought the shot had already been taken.

SERVES 8

Ingredients:
One 6-pound pork shoulder, rind on
3 tablespoons olive oil
Juice of 1 lemon

Method:
Preheat the oven to 425°F. Place the pork in a roasting pan, rind side up. Using a sharp knife, score the rind at 1/2-inch intervals, cutting deeply almost into the fat layer.

Rub 2 tablespoons of the olive oil into the rind and drizzle with the lemon juice. Generously sprinkle 2 tablespoons sea salt flakes over the rind and press into the scores.

Drizzle the remaining 1 tablespoon oil in the pan and roast for 20 minutes. Reduce the heat to 350°F and cook for another 2 hours (or about 30 minutes per pound).

Optional:
For great crackling, look for a good coverage of fat and rind. You might have to special-order from your butcher to get the rind.

Roast Pork and Crispy Crackling

Maple and Pepper Glazed Turkey

How to make Maple and Pepper Glazed Turkey Recipe - I tried several glazes but came to the realization that the simplest was the best. How wonderful!

SERVES 8

Ingredients:
One 12-pound turkey
4 tablespoons (1/2 stick) butter, melted
1/2 cup maple syrup
1/2 cup fresh sage leaves

Method:
Preheat the oven to 400°F. Place the turkey in a roasting pan, breast up, and tie the legs together with kitchen twine. Stir together 3 tablespoons of the butter and all of the syrup and brush over the entire turkey.

Season generously all over with cracked pepper. Cover the bird loosely with aluminum foil. Roast for 30 minutes, then reduce the heat to 325°F. Continue to roast for another 3 hours, basting every 30 minutes and removing the foil for the last 30 minutes.

Remove the turkey from the oven and transfer to a large serving platter. Cover loosely with foil and let rest for 30 minutes before carving. Do not slice the turkey before those 30 minutes are up, or else all the juices will flow out of the bird! To serve, place the sage in a skillet with the remaining 1 tablespoon butter and gently fry until crisp. Serve scattered across the turkey.

Tip:
An easy way to see if your turkey is cooked is to insert a skewer into the thickest part of the thigh. The juices should run clear.

Hint:
This turkey graces my Christmas table with sides of roasted onions, Brussels sprouts, and carrots, and an extra touch of sausage wound with thin strips of bacon.

Maple and Pepper Glazed Turkey

Guard of Honor

How to make Guard of Honor Recipe - The loveliness of lamb. What more can I say?

SERVES 8

Ingredients:
Lamb racks totaling 24 chops
1 tablespoon olive oil
1/4 cup dukkah (see Tip)
1/4 cup chopped pistachios

Method:
Preheat the oven to 350°F. Trim excess fat from the lamb and wrap aluminum foil “crowns” around each bone to prevent burning. Drizzle the olive oil over the lamb and season with sea salt and pepper.

Heat a large skillet and sear the lamb, in batches if necessary. Transfer to a baking sheet, bone side down. Mix the dukkah and pistachios and use to coat the meat, pressing firmly.

Bake for 40 minutes for medium (or 25 minutes per pound), or until cooked to your preferred doneness. Remove the “crowns” before standing the racks on a platter, bones up and interleaved. Cut into chops to serve.

Tip:
Dukkah originated in Egypt. It is a blend of roasted hazelnuts, sesame seeds, salt, pepper, and ground spices such as coriander, cumin, cinnamon, and turmeric. You can buy it online or experiment and make your own blend.

Guard of Honor

Feta Stuffed Chicken Breasts

How to make Feta Stuffed Chicken Breasts Recipe - This is a go-to dinner party main for me any time of the year. Try these other stuffing ideas: Brie and caramelized onions; ham and Swiss cheese; Parmesan, prosciutto, and basil.

SERVES 8

Ingredients:
8 skinless, boneless chicken breast halves (6 to 61/2 ounces each)
20 oil-packed sun-dried tomatoes, drained and chopped
7 ounces feta, crumbled
1/4 cup coarsely chopped fresh tarragon

Method:
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a long, thin knife, cut a pocket into the thick part of each breast, being careful not to cut through.

Mix together the tomatoes, feta, and tarragon. Fill the pockets with the tomato mixture and secure the opening with a toothpick. Rub the breasts with the oil from the tomatoes, season with sea salt and pepper, and place on the baking sheet.

Bake for 30 to 35 minutes, basting occasionally, until cooked through. Let rest for 5 minutes before serving to the pleasure of your guests.

Optional:
For goodness and color I simply serve this main with steamed broccolini and roasted cherry tomatoes.

Feta Stuffed Chicken Breasts

Citrus Glazed Ham

How to make Citrus Glazed Ham Recipe - You cannot stop the “oooohs” and “aaaahs” when this lands center table on Christmas Day.

SERVES 8

Ingredients:
One 10- to 12-pound bone-in, cured and smoked ham
1 cup orange marmalade
1/2 cup packed light brown sugar
4 oranges, cut into thin rounds

Method:
Put an oven shelf in the lowest position and preheat the oven to 350°F. If the rind is still on the ham, peel it away using a sharp knife; you want just a thin layer of fat on the surface.

Transfer the ham to a large roasting pan or large rimmed baking sheet. In a small saucepan over low heat, cook and stir the marmalade and sugar until combined.

Brush all over to glaze the ham. Arrange the orange slices, overlapping, on top. Secur the slices with toothpicks if needed. Brush with a little more glaze. Bake for 1 hour and 20 minutes, brushing occasionally with the remaining glaze. Serve hot or cold.

Tip:
To remove the rind, use a small sharp knife to cut through it. Cut along the shank and, using your thumb, separate the edges of the meat from the fat.

Citrus Glazed Ham

Apple, Camembert and Potato Terrine

How to make Apple, Camembert and Potato Terrine Recipe

SERVES 6 AS A MAIN, 8 AS A SIDE

Ingredients:
5 large boiling potatoes
6 tablespoons (3/4 stick) butter
3 green apples, cored
10 1/2 ounces Camembert cheese, chilled and very thinly sliced

Method:
In a large pot of lightly salted boiling water, boil the potatoes for 15 minutes (they won’t be cooked through). Drain, let cool slightly, then cut into 1/4-inch-thick slices.

Melt 5 tablespoons of the butter in a large skillet and fry the potato slices until just golden. Cut the apples into 1/4-inch slices. Preheat the oven to 350°F. Line an 8-inch square or round baking dish with parchment paper.

Layer the potato, apple, and Camembert slices in the dish, seasoning with sea salt and pepper as you go and repeating the layers until all the ingredients are used.

Grease a piece of aluminum foil with the remaining 1 tablespoon butter and cover the baking dish, sealing it well. Place in a roasting pan and fill with boiling water halfway up the sides of the baking dish.

Bake for 20 minutes. Cool for 10 minutes, then turn out onto a serving platter. Remove the parchment paper.

Optional:
Decorate with thin slices of apple and serve hot as a vegetarian main or as a side with roast pork or chicken.

Apple, Camembert and Potato Terrine