Christmas Recipes & Crafts (2015)
Get in the Spirit
Holiday Eggnog
Mulled Ale & Mulled Wine
Kir Royale
Buck’s Fizz
Hot Brandy Chocolate
Midnight’s Kiss
Stuffed Olives
Stuffed Mini Peppers
Mini Turkey Pies with Cranberry Relish
Blinis with Prawns & Wasabi Cream
Mozzarella Crostini with Pesto & Caviar
Bruschetta with Broad Beans & Goat’s Cheese
Holiday Eggnog
This sweet and creamy drink has a welcome hit of brandy and a touch of rum for that winter warming effect on a cold day.
SERVES 9 PREP 10 MINS, PLUS CHILLING COOK 25 MINS
6 large eggs
100 g/3½ oz caster sugar, plus 2 tbsp extra
575 ml/18 fl oz single cream
575 ml/18 fl oz milk
125 ml/4 fl oz brandy
4 tbsp light rum
1 tsp vanilla extract
575 ml/18 fl oz double cream
freshly grated nutmeg, to decorate
1.Whisk the eggs with a hand-held electric mixer on medium speed until thick and lemon in colour, then gradually add the 100 g/3½ oz sugar, whisking well.
2.Put the single cream and milk into a large saucepan over a medium-low heat and heat until very hot but not boiling. Gradually add the hot milk mixture to the egg mixture, stirring with a balloon whisk. Return the mixture to the pan and cook over a medium-low heat, stirring constantly with a balloon whisk until very hot but not boiling. Remove from the heat and leave to cool. Stir in the brandy, rum and vanilla extract with a balloon whisk. Cover and chill in the refrigerator until thoroughly chilled.
3.Just before serving, whip the double cream with the remaining sugar in a large bowl until it holds soft peaks. Pour the chilled eggnog mixture into a large punch bowl. Gently fold the whipped cream into the eggnog mixture just until combined. Decorate with freshly grated nutmeg.
Mulled Ale & Mulled Wine
These classic recipes have really stood the test of time. Apart from tasting delicious, they will fill your kitchen with warm and spicy aromas.
MAKES 2.8L/5 PINTS PREP 20 MINS, PLUS STANDING COOK 35 MINS
mulled ale
2.5 litres/4½ pints strong ale
300 ml/10 fl oz brandy
2 tbsp caster sugar
large pinch of ground cloves
large pinch of ground ginger
mulled wine
5 oranges
50 cloves
thinly pared rind and juice of 4 lemons
850 ml/1½ pints water
115 g/4 oz caster sugar
2 cinnamon sticks
2 litres/3½ pints red wine
150 ml/5 fl oz brandy
1.To make the mulled ale, put all the ingredients in a heavy-based saucepan and heat gently, stirring, until the sugar has dissolved. Continue to heat so that it is simmering but not boiling. Remove the saucepan from the heat and serve the ale immediately in heatproof glasses.
2.To make the mulled wine, prick the skins of 3 of the oranges all over with a fork and stud with the cloves, then set aside. Thinly pare the rind and squeeze the juice from the remaining oranges.
3.Put the orange rind and juice, lemon rind and juice, water, sugar and cinnamon in a heavy-based saucepan and bring to the boil over a medium heat, stirring occasionally, until the sugar has dissolved. Boil for 2 minutes without stirring, then remove from the heat, stir once and leave to stand for 10 minutes. Strain the liquid into a heatproof jug.
4.Pour the wine into a separate saucepan and add the strained spiced juices, the brandy and the clove-studded oranges. Simmer gently without boiling, then remove from the heat. Strain into heatproof glasses and serve immediately.
Kir Royale
A truly luxurious drink for a festive drinks party. The addition of a little brandy gives this innocent-tasting cocktail a kick.
SERVES 1 PREP 2 MINS COOK NONE
few drops crème de cassis, or to taste
½ measure brandy
champagne, chilled
fresh mint spring, to decorate
1.Put the cassis into the bottom of a champagne flute.
2.Add the brandy. Top up with champagne.
3.Decorate with the mint sprig and serve immediately.
Variation
Omit the crème de cassis, place a sugar cube and a dash of angostura bitters in the bottom of the champagne flute and pour over the brandy and champagne for a straight champagne cocktail.
Buck’s Fizz
The perfect cocktail for an extra-special Christmas brunch. Bright and fresh-tasting, this classic drink will have you celebrating in style.
SERVES 1 PREP 2 MINS COOK NONE
2 measures chilled fresh orange juice
2 measures champagne, chilled
1.Half fill a chilled flute with orange juice.
2.Gently pour in the chilled champagne.
3.Serve immediately.
Variation
Make a jug of Buck’s Fizz up so that your guests can serve themselves, leaving you free to prepare the rest of the food. you could substitute cava or even prosecco for champagne if you like.
Hot Brandy Chocolate
The natural affinity between brandy and chocolate is well demonstrated here. Whipped cream adds that extra touch of Christmas indulgence.
SERVES 4 PREP 5 MINS COOK 20 MINS
1 litre/1¾ pints milk
115 g/4 oz plain chocolate, broken into pieces
2 tbsp sugar
4 measures brandy
6 tbsp whipped cream
freshly grated nutmeg, for sprinkling
1.Heat the milk in a small saucepan to just below boiling.
2.Add the chocolate and sugar and stir over a low heat until the chocolate has melted.
3.Pour into four warmed heatproof glasses, then carefully pour 1 measure of the brandy over the back of a spoon into each glass.
4.Add the whipped cream and sprinkle over the grated nutmeg. Serve immediately.
Midnight’s Kiss
Drink it at midnight, or at any other time - this flute of clear sapphire loveliness will add glamour and sparkle to any party.
SERVES 1 PREP 5 MINS COOK NONE
sugar
wedge of lemon
½ measure vodka
2 tsp blue curaçao
cracked ice
sparkling wine
1.Spread the sugar on a plate. Run a wedge of lemon around the rim of a chilled champagne flute to moisten it, and then dip the glass in the sugar.
2.Add the vodka and curaçao to a shaker filled with ice.
3.Shake well, strain into the glass and top up with sparkling wine. Serve immediately.
Tip
You can use any sugar for rimming the glass - or buy gold sugar from a specialist supplier to increase the glamour factor of this cocktail.
Stuffed Olives
Olives are a traditional standby canapé, and it’s always useful to have a jar to hand - the delicious stuffings in these make them really delectable.
SERVES 6 PREP 20 MINS COOK NONE
4 tbsp Spanish extra virgin olive oil
1 tbsp sherry vinegar, or to taste
2 tbsp very finely chopped parsley
finely grated rind of ½ orange
18 large stoned black olives
18 large stoned green olives
12 anchovy fillets in oil, drained
½ grilled red pepper in oil, drained and cut into 12 small pieces
12 blanched almonds
1.Whisk together the oil, vinegar, parsley and orange rind in a small serving bowl, adding extra vinegar to taste. Set aside until needed.
2.Make a lengthways slit in 12 of the black olives and 12 of the green olives without cutting all the way through.
3.Roll up the anchovy fillets and gently press them into the cavities of 6 of the slit green olives and 6 of the slit black olives.
4.Use the pieces of red pepper to stuff the remaining slit olives. Slip a blanched almond into the centre of each of the remaining olives.
5.Add all the olives to the bowl of dressing and stir gently. Serve with wooden cocktail sticks for spearing the olives.
Stuffed Mini Peppers
Filled with oozing cheese, these tasty little morsels are perfect for serving as canapés for a seasonal drinks party.
SERVES 12 PREP 30-35 MINS COOK 15 MINS
1 tbsp olive oil, for oiling
70 g/2½ oz full-fat cream cheese
2 garlic cloves, finely chopped
2 tsp finely chopped fresh rosemary
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh parsley
15 g/½ oz finely grated Parmesan cheese
150 g/5½ oz cooked chicken breast, finely chopped
3 spring onions, finely chopped
12 mixed baby peppers, about 350 g/12 oz total weight
salt and pepper (optional)
1.Preheat the oven to 190°C/375°F/Gas Mark 5. Lightly brush a large baking sheet with oil.
2.Put the cream cheese, garlic, rosemary, basil and parsley in a bowl, then add the Parmesan cheese and stir together with a metal spoon.
3.Mix in the chicken and spring onions, then season with a little salt and pepper, if using.
4.Slit each pepper from the tip up to the stalk, leaving the stalk in place, then make a small cut just to the side, so that you can get a teaspoon into the centre of the pepper to scoop out the seeds.
5.Fill each pepper with some of the chicken mixture, then place on the prepared baking sheet. Cook in the preheated oven for 15 minutes, or until the peppers are soft and light brown in patches.
6.Leave to cool slightly on the baking sheet, then transfer to a serving plate. Serve warm or cold. These are best eaten on the day they are made and should be kept in the refrigerator if serving cold.
Mini Turkey Pies with Cranberry Relish
These mini turkey pies will carry the traditional taste of Christmas through to any evening get together after the big day.
SERVES 12 PREP 20 MINS, PLUS COOLING COOK 33-35 MINS
300 g/10½ oz ready-made shortcrust pastry, chilled
10 g/¼ oz plain flour, for dusting
1 egg yolk mixed with 1 tbsp water, for glazing
300 g/10½ oz minced turkey
4 spring onions, finely chopped
2 garlic cloves, finely chopped
leaves from 4 fresh thyme sprigs
1 tsp ground allspice
2 egg yolks
salt and cayenne pepper (optional)
cranberry relish
1 tbsp olive oil
1 red onion, thinly sliced
85 g/3 oz frozen cranberries
3 tbsp cranberry sauce
4 tbsp ruby port or red wine
1.Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole muffin tin with squares of non-stick baking paper.
2.Thinly roll out the pastry on a lightly floured surface. Using a 12.5-cm/5-inch plain round cutter, stamp out 12 rounds. Press these gently into the prepared tin, so the pastry stands just above the top of the tin in soft pleats, rerolling the trimmings as needed. Brush the top edges of the pie cases with a little of the egg glaze.
3.Put the turkey, onions, garlic and thyme leaves into a mixing bowl. Sprinkle over the allspice and a little salt and mixed. Spoon the filling into the pie cases and press the tops flat with the back of a teaspoon.
4.Bake in the preheated oven for 30 minutes, or until the pastry is golden and the filling is cooked through. Leave to cool in the tins for 5 minutes, then loosen with a round-bladed knife and transfer to a wire rack until needed.
5.Meanwhile, to make the relish, heat the oil in a frying pan, add the onion and cook until just beginning to soften. Add the remaining ingredients and cook for 3-4 minutes, or until the cranberries are soft. Spoon over the top of the baked pies and serve.
Blinis with Prawns & Wasabi Cream
These unusual and delicious little canapés couldn’t be more dainty, and could certainly grace the most elegant of cocktail parties.
SERVES 6 PREP 30 MINS, PLUS CHILLING AND STANDING COOK 10-15 MINS
350 g/12 oz plain flour
125 g/4½ oz buckwheat flour
2 tsp easy-blend dried yeast
600 ml/1 pint milk, warmed
6 eggs, separated
3 tbsp unsalted butter, melted
5 tbsp soured cream
50 g/1% oz clarified butter
wasabi cream
200 ml/7 fl oz soured cream or crème fraîche
½ tsp wasabi paste, or to taste
salt (optional)
to serve
300 g/10½ oz cooked prawns, peeled and deveined
50 g/1¾ oz pickled ginger, thinly sliced
2 tbsp fresh coriander leaves
1.Sift together the plain flour and buckwheat into a large bowl and stir in the yeast. Make a hollow in the centre and add the milk, then gradually beat in the flour until you have a smooth batter. Cover and chill in the refrigerator overnight.
2.Two hours before you need the blinis, remove the batter from the refrigerator and leave to stand for 1 hour 20 minutes to return to room temperature. Beat in the egg yolks, melted butter and soured cream. In a separate bowl, whisk the egg whites until stiff, then gradually fold into the batter. Cover and leave to rest for 30 minutes.
3.Meanwhile, make the wasabi cream. Mix the soured cream and wasabi paste together in a small bowl until combined. Taste and add a little more wasabi paste if you like it hotter. Season to taste with salt, if using, then cover and chill in the refrigerator.
4.To cook the blinis, heat a little of the clarified butter in a non-stick frying pan over a medium-high heat. When hot and sizzling, drop in 3-4 tablespoons of the batter, spaced well apart, and cook until puffed up and tiny bubbles appear around the edges. Flip them over and cook for a few more minutes on the other side. Remove from the pan and keep warm while you cook the remaining batter.
5.To serve, spoon a little of the wasabi cream onto a blini, add 1-2 prawns and a few slices of pickled ginger, then scatter with a few coriander leaves.
Mozzarella Crostini with Pesto & Caviar
These traditional Italian appetizers are given the festive touch when cut into the familiar symbols of a traditional Christmas.
SERVES 4 PREP 25 MINS COOK 15 MINS
8 slices white bread, crusts removed
3 tbsp olive oil
200 g/7 oz firm mozzarella cheese, diced
6 tbsp lumpfish roe
pesto
75 g/2¾ oz fresh basil, finely chopped
35 g/¼ oz pine nuts, finely chopped
2 garlic cloves, finely chopped
3 tbsp olive oil
1.Preheat the oven to 180°C/350°F/Gas Mark 4. Using a sharp knife, cut the bread into fancy shapes, such as half-moons, stars and Christmas trees. Drizzle with the oil, transfer to an ovenproof dish and bake in the preheated oven for 15 minutes.
2.While the bread is baking, make the pesto. Put the basil, pine nuts and garlic in a small bowl. Pour in the oil and stir well to combine.
3.Remove the bread shapes from the oven and leave to cool. Spread a layer of pesto on all of the shapes, top each one with a piece of mozzarella cheese and some lumpfish roe and serve immediately.
Bruschetta with broad beans & Goats Cheese
A wonderful summer flavour served as a vegetarian appetizer at a winter party - feta cheese is a tasty alternative to the goat’s cheese.
SERVES 6 PREP 30 MINS COOK 25 MINS
600 g/1 lb 5 oz shelled small broad beans (about 2.5 kg/5 lb 8 oz unshelled weight)
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp chopped fresh mint leaves
6 slices ciabatta
1 large garlic clove, halved
1 tsp extra virgin olive oil, for drizzling
6 tbsp soft fresh vegetarian goat’s cheese
sea salt flakes and pepper (optional)
1.Bring a large saucepan of water to the boil. Add the beans, bring back to the boil and cook for 3 minutes, until just tender. Rinse under cold running water and drain. Slip off the bean skins and discard.
2.Toss the beans with the oil, lemon juice and most of the mint. Season with a little salt and pepper, if using.
3.Tip the bean mixture into a food processor. Process briefly to a chunky purée.
4.Toast the bread on both sides. While the bread is still warm, rub one side of each slice with the cut garlic clove. Drizzle with oil.
5.Cut each bread slice in half. Spread with the bean mixture, top with goat’s cheese and serve immediately.