Explore flavors and dishes with DIVYA BHATIA that promise to make this Christmas an unforgettable celebration 

Yule Log

Chef Ashish Singh, COO & Culinary Director at Café Delhi Heights

Ingredients Sponge Cake:

4 large eggs (separated); 1/2 cup (100g) granulated sugar; 1/3 cup (40g) flour; 1/4 cup (30g) cocoa; 1/4 tsp salt; 1/2 tsp vanilla extract

Filling: 1 cup (240ml) heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Chocolate Ganache: 1 cup (170g) dark chocolate; 1/2 cup (120ml) heavy cream

Instructions: Preheat oven to 350°F (175°C); line a 10x15-inch pan with parchment.

Beat yolks with sugar until pale; add vanilla. Sift and fold in flour, cocoa, and salt.

Whisk egg whites to stiff peaks; fold into batter.

Spread batter evenly in pan; bake 10-12 mins. Cool on a sugar-dusted towel, peeling parchment. Roll cake with towel; cool completely.

Prepare filling: Whip cream, powdered sugar, and vanilla until stiff. Unroll the cake, spread filling evenly, and re-roll.

Make ganache: Heat cream until steaming; pour over chocolate. Stir until smooth and let cool slightly before spreading over the cake.

Decorate with powdered sugar, berries, and meringue mushrooms for a festive finish. Refrigerate before serving

Festive Circus & Herb roased turkey

Avraj Singh Marwa, Corporate Executive Chef – Sarova Hotels

Ingredients: 1 whole turkey (about 6-7 kg); 100g unsalted butter, softened; 2 oranges, 2 lemons, zested and juiced; 4 cloves garlic, minced; 2 tbsp fresh rosemary, 2 tbsp fresh thyme,2 tbsp fresh sage, chopped; Salt and pepper to taste

Stuffing: 1 large onion, 2 celery stalks, chopped; 2 apples, peeled, cored, and chopped; 200g breadcrumbs; 100g dried cranberries; 100g chopped walnuts; 1 egg, beaten; 100ml chicken stock; 1 tsp dried sage; 1 tsp dried thyme; Salt and pepper to taste

Gravy: Pan drippings from the turkey; 2 tbsp plain flour, 500ml chicken stock; Salt and pepper to taste

Method: Prepare the Turkey:

Preheat oven to 180°C (356°F)

In a bowl, mix the softened butter with the orange and lemon zest, minced garlic, and chopped herbs. Season with salt and pepper.Carefully loosen the skin of the turkey breast and rub the citrus-herb butter mixture under the skin and all over the turkey.

Make the Stuffing: Combine onion, celery, apples, breadcrumbs, cranberries, and walnuts. Mix in egg, stock, sage, thyme, salt, and pepper. Stuff turkey cavity.

Roast the Turkey: Place turkey on a rack in a pan. Pour citrus juice over.Roast it in the preheated oven for 3.5-4 hours  or until the internal temperature reaches 75°C (165°F) and baste occasionallywith the pan juices. Rest 20 minutes after cooking.

Make the Gravy: Pour the pan drippings into a saucepan, skim off excess fat, and whisk in the flour.

Cook over medium heat for 2-3 minutes, then add the chicken stock, whisking continuously. Season with salt and pepper. Serve: Carve the turkey and serve with the stuffing and gravy.

Gingerbread Cookie Sandwitch

Chef Aditi Dixit, CYK Hospitalities

Ingredients for cookies: 

Flour - 250gms, Brown Sugar - 180gms, Salted Butter - 150gms (soft), Honey - 20gms, Clove powder - 3gms, Cinnamon powder - 10gms, Nutmeg powder - 5gms, Ginger powder - 12gms, Baking soda - 5gms, Egg - 1 (whole), Vanilla Essence - 8ml

Ingredients for fillings: Whipping cream - 100gms, Powdered sugar - 50gms, Orange zest - 10gms, Clove powder - 2gms, Cinnamon powder - 5gms, Salt - 3gms, Ginger powder - 5gms

Instructions: Preheat oven:  160°C.

Cream butter and sugar until smooth, then whisk in honey, egg, and vanilla.

Sift dry ingredients (flour, spices, baking soda) and fold into the mixture. Chill dough for 15 minutes. Portion dough onto a baking tray (yields ~16-17 cookies). Bake for 11-12 minutes until tops crack and lightly brown. Cool completely.  Whip cream with sugar to stiff peaks. Fold in spices and zest.Sandwich two cookies with cream, dust with icing sugar, and serve.