Taste USA: Christmas

Saturday, July 16, 2016

Chilled nut cake

How to make Chilled nut cake recipe - Preparation time: approx. 30 minutes (plus freezing time)

Makes 12 slices

Ingredients:
80 g hazelnuts
80 g walnuts
150 g fine dark chocolate
7 tbsp cocoa powder
500 g brioche or sponge cake (in loaf form)
60 ml orange liqueur
500 ml cream
4 tbsp sugar
4 tbsp candied fruit
1 tbsp icing sugar

Method:
Roast the nuts in a frying pan without fat, leave to cool and then chop. Grate the chocolate. Cut the brioche or sponge cake into slices 1.5 cm thick. Line a round glass or metal bowl (volume 2 l) with cling film. Put a slice of brioche or sponge cake the size of the bottom of the bowl into the bowl.

Cut the rest of the slices into triangular strips. Lay these strips on top of the cling film and drizzle with half of the liqueur. Line the inside of the bowl with several strips of brioche or sponge: the narrower ends should be at the bottom.

Beat the cream and sugar until stiff. Chop the candied fruit. Mix the nuts, the rest of the liqueur, chocolate and candied fruits with the cream. Stir 4 tablespoons of cocoa powder into half of the mixture. First turn the light mixture into the bowl and then put the dark mixture into the middle.

Cover with the rest of the slices. Cover the bowl with cling film and chill the cake for around 12 hours in the freezer. Take the cake out of the fridge around 1 ½ hours before serving and leave to defrost. Mix the rest of the cocoa powder with the icing sugar. Turn out the cake and dust with the mixture.

Chilled nut cake recipe

Thursday, July 14, 2016

Fruit loaf

How to make Fruit loaf recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 15 slices

Ingredients:
400 g dried fruit (e.g. apricots, raisins and figs)
4 eggs
150 g butter
125 g brown sugar
1 tsp cinnamon
½ tbsp cocoa
big pinch of ground cloves
100 g chopped hazelnuts
250 g flour
1 sachet baking powder
75 g candied orange peel
75 g candied lemon peel
150 ml milk
butter for the baking tin

Method:
Finely chop all dried fruit except the raisins. Separate the eggs. Beat the egg yolks with the butter and sugar until frothy.

Add the cinnamon, cocoa, ground cloves and 75 g hazelnuts. Mix the flour with the baking powder, dried fruit and candied orange and lemon peel and add to the egg mixture. Stir in the milk. Beat the egg whites until stiff and fold into the mixture.

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a loaf tin (30 cm in length) and line the tin with the rest of the hazelnuts. Turn the cake mixture into the tin and level the top. Bake in the oven for around 1 hour and then leave to cool.

Fruit loaf recipe

Sunday, June 5, 2016

Chocolate Roulade

How to Make Chocolate Roulade Recipe - preparation 45 minutes plus cooling cooking time 15 minutes

Serves 8

Ingredients:
200g/7oz dark chocolate, broken into pieces
5 medium (US large) eggs, separated
175g/6oz/¾ cup caster (superfine) sugar plus extra to sprinkle
1l/1¾ pints/4 cups soft-scoop vanilla ice-cream
hot chocolate sauce to serve

Method:
1 Preheat the oven to 180°C/350°F/Gas 4. Line a 35 x 23cm/14 x 9in deep roasting pan with parchment paper.

2 Melt the chocolate in a bowl set over a pan of simmering water. Whisk the egg whites in a large bowl until stiff. Whisk in one-third of the sugar, a little at a time, until thick. In a separate bowl, whisk the yolks with the remaining sugar until pale and thick. Fold in the melted chocolate, then fold in the egg whites gently but thoroughly.

3 Pour the mixture into the prepared tin and bake in the oven for 15 minutes or until just set. Set aside for several hours.

4 Sprinkle a sheet of parchment paper with sugar. Turn the chocolate sponge out on to the paper and peel away the backing parchment. Spoon the ice-cream evenly over it and roll up the sponge in the paper, starting with the short edge.

5 Overwrap the paper with foil, twist the ends to seal, then freeze for 4 hours, or overnight.

6 Serve the frozen roulade cut into slices with the hot chocolate sauce.

Chocolate Roulade

Tuesday, May 31, 2016

Glazed Ham

How to Make Glazed Ham Recipe - preparation 30 minutes cooking time 4 hours Serves 16

Ingredients:
4.5kg/10lb smoked gammon joint, on the bone
2 celery sticks, roughly chopped
1 onion, quartered
1 carrot, roughly chopped
1 tsp black peppercorns
2 tbsp cloves
For the glaze
3 tbsp Dijon mustard
4 tbsp Demerara sugar
juice of 1 orange

Method:
1 Put the gammon in a large pan with the celery, onion, carrot and peppercorns. Cover with cold water and then bring to the boil. Reduce the heat, cover the pan and simmer gently for 3½ hours, or allow 15–20 minutes per 450g/1lb plus 15 minutes. Lift out the gammon on to a board.

2 Preheat the oven to 200°C/400°F/Gas 6.

3 Remove the gammon rind and score the fat in a diamond pattern. Place the gammon in a roasting pan, then stud each diamond of fat with a clove.

4 Gently spread the mustard over the fat and lightly press the sugar into it with your hands. Pour over the orange juice.

5 Roast in the oven for 430 minutes, basting occasionally with the pan juices, until golden brown.

6 Serve the gammon hot or cold, carved into thin slices.

Glazed Ham

Sunday, May 29, 2016

Roast Pork with Apple Sauce

How to Make Roast Pork with Apple Sauce Recipe - preparation 30 minutes plus standing cooking time 2 hours plus resting Serves 6

Ingredients:
1.6kg/3½lb boned rolled loin of pork
olive oil to rub
1kg/2¼lb cooking (green) apples, peeled, cored and chopped
2 tbsp sugar
ground cinnamon to dust
1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups hot chicken stock
300ml/½ pint/1¼ cups cider
salt and ground black pepper
roast potatoes and vegetables to serve

Method:
1 Score the pork skin, sprinkle with plenty of salt and leave at room temperature for 1 hour.

2 Preheat the oven to 220°C/425°F/Gas 7.

3 Wipe the salt off the pork skin, rub with oil and sprinkle with more salt. Place the pork in a roasting pan, skin-side up, and roast in the oven for 30 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5 and roast for 1½ hours or until cooked.

4 Meanwhile, put the apples in a pan with the sugar and 2 tbsp water. Cover with a tight-fitting lid and cook over a low heat until just soft. Dust with cinnamon and set aside.

5 Remove the pork from the pan and set aside to rest. Skim off most of the fat, leaving about 1 tbsp and stir in the flour and then the hot stock and cider. Bring to the boil and boil hard for 2–3 minutes. Season and pour the gravy into a jug.

6 Carve the pork and serve with the apple sauce, gravy, some roast potatoes and vegetables.

Roast Pork with Apple Sauce

Sunday, February 7, 2016

Soft Sugar Cookies 4

How to make Soft Sugar Cookies 4 Recipe - This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.

Serve: 24

Ingredients:
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

Method:
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together.

Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Soft Sugar Cookies 4

Saturday, February 6, 2016

Slow Cooker Ham

How to make Slow Cooker Ham Recipe - For a delicious, no-fuss ham that is juicy and good, try this slow cooker sensation with only two ingredients!

Serve: 24

Ingredients:
2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

Method:
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker you might have to trim it a little to make it fit.

Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Slow Cooker Ham

Friday, February 5, 2016

Russian Tea Cakes 1

How to make Russian Tea Cakes 1 Recipe - This is a family recipe that's been made at Christmas time by at least 4 generations.

Serve: 36

Ingredients:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Method:
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.

Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Russian Tea Cakes 1

Tuesday, February 2, 2016

Melt In Your Mouth Shortbread

How to make Melt In Your Mouth Shortbread Recipe - This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Serve: 24

Ingredients:
1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour

Method:
Preheat the oven to 375 degrees F (190 degrees C).

Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.

Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Melt In Your Mouth Shortbread

Sunday, January 31, 2016

Honey Glazed Ham

How to make Honey Glazed Ham Recipe - This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)

Serve: 15

Ingredients:
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Method:
Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Honey Glazed Ham

Honey Baked Chicken 2

How to make Honey Baked Chicken 2 Recipe - Baked chicken with a sweet and spicy glaze.

Serve: 6

Ingredients:
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder

Method:
Preheat oven to 350 degrees F (175 degrees C).

Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken.

Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

Honey Baked Chicken 2

Granny Kat's Pumpkin Roll

How to make Granny Kat's Pumpkin Roll Recipe - This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.

Serve: 10

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Method:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375 degrees F (190 degrees C) for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.

When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Granny Kat's Pumpkin Roll

Friday, January 29, 2016

Eileen's Spicy Gingerbread Men

How to make Eileen's Spicy Gingerbread Men Recipe - Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses.

Serve: 30

Ingredients:
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg

Method:
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.

Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Eileen's Spicy Gingerbread Men

Tuesday, January 26, 2016

Christmas Breakfast Sausage Casserole

How to make Christmas Breakfast Sausage Casserole Recipe - My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.

Serve: 8

Ingredients:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Method:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly.

Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Christmas Breakfast Sausage Casserole

Sunday, January 10, 2016

mixed berry salad

How to make mixed berry salad recipe

Serves 4–6

Preparation time 10 minutes

Ingredients:
400 g (13 oz) strawberries
250 g (8 oz) raspberries
150 g (5 oz) blueberries
150 g (5 oz) blackberries
1 small bunch of mint, finely chopped, a few sprigs reserved for decoration
3 tablespoons elderflower syrup

Method:
Hull and halve the strawberries. Wash all the berries and drain well.

Put the berries in a large serving bowl and add the chopped mint and elderflower syrup. Mix together carefully and serve, decorated with the reserved mint sprigs.

For warm berry salad, dilute 100 ml (3½ fl oz) elderflower syrup in 600 ml (1 pint) water, add 50 g (2 oz) caster sugar and bring to the boil in a heavy-based saucepan.

Add the berries, prepared as above, to the pan and turn off the heat. Let the berries cool slightly, then serve with half-fat crème fraîche. The berries will keep for up to 5 days in the syrup in the refrigerator.

mixed berry salad

Thursday, November 26, 2015

Tiramisu with raspberry surprise

How to make Tiramisu with raspberry surprise recipe

Serves 4

Preparation time 15 minutes, plus chilling

Ingredients:
6 tablespoons very strong espresso coffee
3 tablespoons grappa or brandy
16 sponge fingers
175 g (6 oz) mascarpone cheese
2 eggs, separated
50 g (2 oz) icing sugar
200 g (8 oz) raspberries
25 g (1 oz) plain dark chocolate

Method:
Stir together the coffee and grappa or brandy in a bowl. Dip the sponge fingers into the liquid to coat evenly, then arrange half of them in the base of a small shallow dish or serving platter, pouring over any excess liquid.

Whisk together the mascarpone, egg yolks and icing sugar in a bowl until smooth and well blended. In a separate clean bowl, whisk the egg whites until stiff and glossy, then fold the egg whites and the mascarpone mixture together until well blended.

Spoon half the mixture over the soaked sponge fingers and smooth the surface. Scatter half the raspberries over the top.

Repeat with another layer of sponge fingers, followed by the rest of the marscarpone mixture and finish with the remaining raspberries on top. Grate the chocolate straight on to the mixture. Cover and chill, preferably overnight, until set.

For winter gold tiramisu, replace the grappa or brandy with 2 tablespoons Grand Marnier, and the raspberries with the juice of 1 large orange. When whisking the mascarpone with the egg yolks and icing sugar, add the grated rind of 1 orange.

Continue as above, replacing the plain dark chocolate with a dark, spicy, orange-flavoured chocolate.

Tiramisu with raspberry surprise

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

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