Got a crowd coming round for Christmas dinnerIJ You don't have to spend hours in the kitchen, slaving over fancy canapés. It is the season for merry feasting. And we're here to help you plan the perfect traditional Christmas menu
DRESDEN STOllEN
Quantity Produced 3.4 kg
Portion Size 500 g
Number of Portions 7
What you need
STARTER DOUGH
(30 minutes rise)
Milk 250 g
Yeast 80 g
Flour 1000g
DOUGH
Marzipan 200 g
Salt 15 g
Sugar 100 g
Stollen spice 60 g
Butter 500 g
Raisins 800 g
Mixed fruit 250 g
Almond (chopped) 150 g
How to make
lWash the fruit well the day before and marinade with the rum. Keep overnight.
lPut all other ingredients in bowl with the starter dough except butter and fruits.
lKnead well until smooth.
lAdd 1/3 of butter and when smooth add the rest slowly.
llast put in the fruits. Rest time 20 - 30 minutes.
CINNAMON STARS 1
Quantity Produced 1.7 KG
Portion Size 30 GRAM
Number of Portions 56
What you need
Roasted
Ground almonds 500g
Egg whites 4
Marzipan 100 g
Icing sugar 500 g
Cinnamon 15 g
lemon 2
Cocoa powder 20 g
ICING
Icing sugar 500 g
Egg whites 150 g
How to make
lWork all the ingredients together to make a firm dough and pin out to about 6mm thick.
lBeat the egg whites and sugar to foam and spread on the surface of the dough.
lCut out into star shapes and place on to baking sheets coated with beeswax.
lBake for about 20 minutes at 360 degree F.
Courtesy: Chef Ashish Ugal, Executive Chef, The Taj Mahal Hotel, New Delhi.
Barbados Sweet Potato
Christmas Pudding
What you need
Sweet Potato 2.5 kg
Dark Sugar 350 g
Maida 200 g
Cinnamon powder ½ tspn
Coconut Milk Powder 150 g
Raisin (chopped) 50 g
Water 750 ml
Butter melted 100 g
Nutmeg Grated 1/2
Salt ½ tspn
Vanilla essence 1 tbspn
Dark rum 60ml
lemon juice of 2 lemons
Caremal 15ml
How to make
lPeel cut and grate sweet potatoes and place in a large mixing bowl.
lAdd dark sugar, flour and raisins.
lCombine Coconut Milk Powder with water and mix well.
lAdd to the sweet potato mixture. Add melted butter, nutmeg, salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well.
lScrape mixture into a greased 10inch baking tin.
lBake in a pre-heated oven 180 degrees C for 1 1/2 - 1 3/4 hours with a cup of water kept in the one.
llet it cool down and serve or gift wrap .
Courtesy: Executive Chef Anil Pandey, Raasta
Passionfruit and Strawberry Jelly
What you need
Passionfruit Puree 300 ml
Water 100 ml
Sugar 140 g
Gelatin 10 g
Strawberry 8 no.
How to make
lBoil Passionfruit puree, sugar with water on stove.
lStir the soaked gelatin in the above mix.
lChop Strawberry into dices.
lCool the mix over ice-bath .
lPour the mix into glasses and mix chopped Strawberry into it.
lRefrigerate for 2 hours.
lGarnish with chantilly and Strawberry
lemon Posset
What you need
Double Cream 150 ml
Castor Sugar 36 g
lemon Zest 1 no.
lemon Juice 24 ml
For Garnish
Rossette of Cream
Strawberry Slice
How to make
lBoil double cream and castor sugar and lemon zest on stove.
lRemove from stove and add lemon juice and stir it once to mix it evenly.
lleave it to rest for half an hour and then fill it in the glasses.
lRefrigerate to set for two hours.
lGarnish with cream, strawberry and lime zest.
Courtesy: Chef Vivek Chauhan- Pastry Chef,
The Imperial New Delhi
GRIllED DUCK BREAST WITH SAUTÉd VEGETABlES,
MASHED POTATOES AND CRANBERRY SAUCE
What you need
Duck Breast 1 No.
Olive Oil 5 ml
Salt & Pepper To taste
Potato Mash 30 g
Carrot 10 g
Asparagus 5 g
Broccoli 10 g
Cranberry Sauce 20 ml
Red Wine 5 ml
Rosemary 2 g
Thyme 2 g
Mashed Potatoes
Par Boiled Potatoes 30 g
Mascarpone Cheese 10 g
Garlic 2 g
Butter 5 g
Cream 5 ml
Salt & Pepper To taste
Cranberry Sauce
Fresh Cranberry 10 g
Sugar 5 g
Orange Peel 1 g
Cinnamon 1 g
Water 50 ml
Salt & Pepper To taste
How to make
For Mashed Potatoes
Mash par boiled potatoes with butter, cream and mascarpone cheese. Mix vigorously with the help of a whisk. Keep it aside.
Cranberry Sauce
For cranberry sauce, add fresh cranberry in boiling water, put orange zest and cinnamon stick for infusing the flavour. Reduce it to saucy consistency and season it.
lMarinate duck breast with salt, pepper, thyme, rosemary and red wine and keep it aside.
lSear it on a hot griller and put it in pre heated oven at 180 degree for 12 minutes.
Sauté green vegetables and keep aside.
lArrange the vegetables, duck and potato mash on a serving plate and serve hot.
Courtesy: Executive Chef Vikram Thapliyal, The lodhi
Christmas Cupcake
What you need
Butter 150gm
Breakfast sugar 675gm
Egg 10no
Maida 250gm
Baking powder ` 40gm
Vanilla essence 10ml
Butter cream:
Butter cream 100gm
Icing sugar 50gm
How to make
lMix eggs and sugar until sugar is dissolved.
lAdd all the dry ingredients.
lAdd in the melted butter and vanilla essence.
lBake at 170 c for 12 min.
lAfter the cupcakes are at room temperature, ice with butter cream.
Courtesy: Chef Deepak Yadav, Pastry Chef at
Courtyard by Marriott, Gurugram Downtown.