With nine days left for Christmas, it is time to whip up some tasty treats for friends and family. SUNDAY PIONEER brings you exclusive recipes for this festival
Christmas Fruit Cake
Unsalted Butter 225 gm
Brown Sugar 210 gm
All-purpose Flour 260 gm
Almond Powder 75 gm
Baking Powder 04 gm
Salt 02 gm
Grand Mariner 35 gm
Orange Juice 02
Lemon Zest 01
Nuts 200 gm chopped
Almond, walnuts, cashew and hazelnut
Assortment of dried fruits 1,000 gm
Apricots, figs, prunes, raisins, sultanas, currants, dried cranberries, dried cherries and candied fruit all chopped into pieces.
Cover marzipan and sugar paste
- Pre-heat your oven to 160 degrees C.
- Take an 8" inch non stick pan or cake pan grace with butter, or vegetable spray.
- Lines the bottom of the pan with butter paper also line the sides of the pan with a strip of butter paper that extends about 2 inches above the rim of the pan.
- In a bowl whisk together the flour, almonds powder, salt and baking powder.
- In another large bowl place the candied fruits along with the chopped nuts take 75gm of flour and add it to the fruits and nuts mixture to coat all the fruits and nuts.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy add the eggs one at a time beating well till fluffy scrape down the sides and bottom of your bowl as needed.
- Add the alcohol, orange juice zest and lemon zest fold in the nuts and all the candied fruits and fold in the above mixture (beaten mixture).
- Scrape the batter into the prepared pan and place on a baking tray. Bake in preheated oven for 45 to 50 minutes. Reduce the oven temperature to 150 degrees C and continue to bake the cake for about 10-15 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely.
- With a skewer, poke holes in the top surface of the cake and liberally brush with alcohol. (Brandy, Grand Marnier, Rum or whiskey). Wrap the cake thoroughly in plastic wrap once it's cold and place in a cake tin. Store in a cool dry place (best to store in the refrigerator). Brush the cake periodically (once or twice a week for about two to three weeks) with alcohol. This cake can be kept several weeks (if it can be frozen).
- Cover the cake with royal icing or gum paste and decorate the top of the cake with Christmas items.
— Executive Pastry Chef Nelson Fernandes, The Lodhi, New Delhi
1. Raisins 250 g
2. Sultanas 300 g
3. Currants 200g
4. Dried figs, chopped 190 g
5. Butter or suet, finely chopped 250 g
6. Brandy 200 ml
7. Ground cinnamon 1 teaspoon
8. Ground nutmeg ½ teaspoon
9. Ground cloves ½ teaspoon
10. Ground all spice ½ teaspoon
11. Ground black pepper½ teaspoon
12. Melted butter or olive oil, for greasing
13. Breadcrumbs with crusts removed 300 g
14. Hot milk 125 ml
15. Sweet red wine125 ml
16. Eggs 5
17. Sugar free powder 90 g
18. Brandy Butter
19. Unsalted butter, softened 125 g
20. Sugar free powder 50g
21. Brandy 125 ml
- Combine raisins, sultanas, currants, figs, butter or suet, brandy, cinnamon, nutmeg, cloves, allspice and black pepper in a large glass or ceramic bowl.
- Cover and refrigerate overnight.
- Brush a 2.5 litre pudding basin with butter or oil to grease well.
- Soak breadcrumbs with hot milk and sherry in a large mixing bowl. Meanwhile, use an electric beater to beat eggs, sugar free powder and salt in a separate bowl until pale. Stir into breadcrumb mixture. Add fruit mixture and mix well.
- Spoon into pudding basin. Cover with greaseproof paper and secure tightly with string.
- Place the basin in a large saucepan. Add enough boiling water to come three-quarters up side of basin. Cover and bring water to the boil. Reduce heat and simmer for 7 hours. Check often and top up with boiling water as needed.
- Preheat oven to 150°C/130°C fan-forced. Remove basin from saucepan. Remove greaseproof paper and bake pudding for 30 minutes.
- Boil the pudding for a further 2 hours on the day of serving. Serve with brandy butter sauce Brandy Butter.
- Use an electric beater to beat butter with sugar free powder in a bowl until pale. Add the brandy a tablespoon at a time, beating well after each addition. Place in a serving bowl
— Executive Chef Sanjeev Chopra,Taj Ambassador, New Delhi
Eegless Christmas Cake
Butter 500 gm
Castor Sugar 250 gm
Demerara Sugar 250 gm
Milk 600 ml
Flour 250 gm
Bread Crumb 150 gm
Cinnamon pwd 10 gm
Ginger 10 gm
Marinated Fruits 1.5 kg
( Sultanas,Raisins ,Cashewnuts ,Almonds ,Blackcurrants,Lemon Peel,Orange Peel,Prunes ,Stem Ginger soaked in Liqueur)
- Cream Butter and Sugar .
- Add milk at regular intervals to incorporate the mixture.
- Mix flour,bread crumb,cinnamon pwd.,ginger pwd. And fold in the above batter .
- Finally fold in the marinated fruits .
- Pour the mix into already lined rings and bake at 180 C for 25 mins .
- Make cake wedges and seve with brandy sauce.
— Pastry Chef Vivek Chauhan,The Imperial New Delhi
S. No. Item Quantity
1. Butter 225 gm
2. Brown sugar 225 gm
3. Eggs 5
4. Refined flour 300 gm
5. Baking powder 1 ½ tsp
6. Orange marmalade 30 gm
7. Crushed almonds 80 gm
8. Raisins 500 gm
9. Orange peel 100 gm
10. Orange rind 1
11. Lemon rind 2
12. Dark rum 60 ml
13. Blanched skinless almonds 100 gm
- Soak raisins, orange peel, crushed almonds, lemon rind and orange rind with rum for 4 hours.
- Cream butter and sugar until fluffy. Beat in eggs one at a time until light.
- Combine flour with baking powder and fold into wet mixture.
- Add in the soaked fruits.
- Spread the batter into a foil-lined round baking pan. Arrange the blanched almonds on top.
- Bake at 325 degrees F (165 degrees C) for about 1 ½ hours, until an inserted wooden pick comes out clean.
- Remove cake from pan and serve.
— Executive Chef Abhijeet Thakre, Taj City Centre, Gurugram
· 6 eggs, separated
· 3 cups of milk
· 1 cup heavy (thickened) cream
· 1 cup of Bourbon
· ¾ cup castor sugar
· ½ cup brandy
· 1½tsp ground nutmeg
In a large bowl, beat the egg yolks together with the sugar for approximately ten minutes till they are firm and turn the colour of butter. Next, very slowly, add the Bourbon and brandy. Allow the mixture to cool in the fridge for about six hours. About half an hour before your guests arrive, stir the milk into the chilled yolk mixture followed by the nutmeg powder. In a separate bowl, beat the cream in a mixer on high speed until it forms stiff peaks. On the side, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Now, fold in the cream into the egg mixture. Garnish with remaining nutmeg powder and serve.
— Senior pastry chef Prashant Sabne at The Oberoi Patisserie & Delicatessen, Mumbai
Ras-al-Hanout Roast Chicken with root vegetables
One day Prior
Broiler Chicken 1 number Skin on, whole dressed bird,
between 1 kg to 1.1 kg
Buttermilk 200 ml
Himalayan Pink Rock Salt To taste
Fresh rosemary 4 full length twigs Dry herb not recommended.
In case fresh rosemary is
not available, its best to use
another fresh herb like thyme
or sage instead.
For Root vegetables
Sweet Potatoes, Potatoes, Carrots, 2 kg assorted
Small onions, Turnips
Large lemons 2
For Ras Al Hanout
Green Cardamom 5
Cumin seeds 1 tablespoon
Cloves 1 teaspoon
Cinnamon 2 large sticks Broken into small fragments
Nutmeg 1 whole Broken into small fragments
peppercorn 1 tablespoon
Fenugreek 1 teaspoon
Dry Red chilli whole 5 Broken into small pieces
Dry ginger powder 1 tablespoon
Reserve the chilli and dry ginger powder as they will burn quickly. Take all the other whole spices and put them in a dry heavy bottom pan over very low heat. Dry roast the spices for 8-10 minutes stirring all the time with a spatula. Add the dry chilli and ginger powder. Stir for two minutes. Remove from heat and cool it. Powder in a dry spice blender. Store in an air tight container. Ras-Al-Hanout will stay weeks. It can be used in curries, stir fries.
Dressing The Chicken
Roughly chop the rosemary and keep aside. Clean and prepare the bird. Take buttermilk in a bowl add 3/4th of the rosemary, Salt to taste and two tablespoons of Ras-al-Hanout. Season the bird very well all over with the buttermilk seasoning. Rub well on the inside cavity. Cling wrap the chicken and refrigerate overnight.
Take the bird out of the chiller, remove wrap, rub the fallen marination back in the chicken and tie the legs together. Keep at room temperature for 3 hours. Pre-heat the oven to 180 deg C.
Wash & pre-prep all vegetables. If using baby potatoes cut them into two, peeled baby onions can be left whole, cut the lemons into halves. Cut other vegetables into large chunks. Marinate the vegetables with two tablespoons of olive oil, pink salt and remaining rosemary.
Lay the vegetables out on the tray. Arrange the bird with breast side up and keep in the oven. After 15 minutes take the tray out, remove the bird from the tray, turn the vegetables over, place the bird back on the tray, brush with olive oil and back in the oven for another 10 minutes. Add/subtract a few minutes if the weight of the bird was more or less. Remove from oven; give a final brushing of olive oil. Serve with lemon halves and roasted root vegetables.
Executive Chef Anuj Kapoor, The Grand, New Delhi
CHOCOLATE YULE LOG
SN Ingredients Quantity
1 All-purpose Flour 1/3 cup
2 Eggs 4
3 Castor sugar ½ cup
4 Unsalted butter 05 tps
5 Cocoa powder ¼ cup
1 Whisk the cocoa powder, flour & salt in a large bowl.
2 Beat eggs & sugar with a mixer at medium speed for 2 minutes, until the eggs are thick.
3 Add butter, then gently fold in all dry ingredients with a spatula
4 Bake at 200 degree C for 10-15 minutes, until the cake is spongy.
5 By using a spatula and a piping can, shape and pipe the cake as a log.
Executive Chef Abhishek Basu, The Park, New Delhi
Serves: 20 Time: 04 hours (approx)
QTY UNIT INGREDIENTS QTY UNIT INGREDIENTS
130 gms Butter 75 gms Raspberry Jam
130 gms Grain sugar for dusting
01 Large Egg, (Lightly Beaten)
1/2 tsp Vanilla Extract
1/4 tsp Almond Extract
160 gms Broken Hazelnut
01 No. Orange zest
160 gms Flour
1/2 tsp Cinnamon Powder
1/4 tsp Salt
- Cream Butter and grain Sugar till fluffy or light pale in colour.
- Add Egg, vanilla extract and almond extract and mix well.
- Now, add flour, broken hazelnuts, orange zest, cinnamon powder, raspberry jam and salt than just mix it and make dough.
- Give rest in fridge for atleast 2 hours.
- Divide the dough in two parts and make it balls (20gms each) than make it little flat and press in the center with thumb.
- Fill in the center with Raspberry jam.
- Bake at 180*c for 14-15 mins approx.
- Make it cool and dust with Icing sugar.
— Pastry chef Ankit Saini, Claridges Hotel, Delhi
SN Ingredients Quantity
1 Refined flour 4 cups or 500gms
2 Castor sugar 6 tbsp. or 75gms
3 Salt 1/2tbsp or 7grms
4 Bread improver ½tsp or 2.5gms
5 Gluten 1/2tsp or 2.5gms
6 Fresh milk 1cup or 200ml
7 Fresh yeast 1 ¼ tbsp. or 17gms
8 Black current 1/2cup or 50gms
9 Orange peel 1cup or 75gms
10 Rum ½ tbsp. or 7ml
11 Raisin 2/3cupor 100gms
12 All spices ****
13 Marzipan 1/2cup or 125gms
14 Clarified butter ½ cup or 125gms
1 Make a hard dough with the KitchenAid Stand Mixer.
2 Dissolve fresh yeast into milk.
3 Combine all the ingredients together and add the dough in the mix.
4 Add caramel color for browning, not too dark.
5 While folding put marzipan in the center.
6 Leave for fermentation.
7 Bake at 180*C for 30 to 40mins
8 Take it out and dip it in hot clarified butter and fold with icing sugar then sprinkle icing sugar on the top.
— Executive Chef Abhishek Basu, The Park, New Delhi
sugarfree spiced Festive Cake
Whole wheat flour 4 Cup
Baking Powder 1 teaspoon
Olive oil 4 Cup
Sweetener 2 tbsp
Nuts & Grain Mix
Honey 2 tbsp
Rum 2 tbsp
Assorted seeds & grains
Linseed, chia, pumpkin, sunflower — ½ cup
Chopped Orange peel & ginger chips — 1 tbsp
Dry fruits — Raisin, apricots, almond chopped — ½ cup
Spices — roast and powder; 3 cinnamon sticks, 5 green cardamoms, 3 pieces mace, half a nutmeg
Mix all the dry fruits and grain ingredients in a bowl and leave aside covered for a day.
- Pre-heat oven to 160 degree C.
- Beat the eggs for five minutes.
- Sift the flour two times. Mix baking powder, sweetener and olive oil to it. Mix the nut & grain mix. Fold in the eggs. Pour the mixture in a butter paper lined metal mould or a non-stick mould or a silicone cake mould as per availability.
- Bake for one hour.
- You can even give the cake a Christmas pudding effect by introducing steam to the baking. If your oven doesn't have steam injection — introduce a small metal/silicone bowl filled with of hot water in the oven chamber.
— Executive Chef Anuj Kapoor, The Grand New Delhi