Traditional Christmas Recipes
Imagine the fragance of butter, almonds and cognac combined in one delicious giant bun.
- 1 cup currants
- 1/4 cup cognac
- 1 1/4 cups raisins
- 1/4 cup orange juice
- 5 1/2 cups plain flour, plus more for dusting
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon mixed spice
- 1/4 teaspoon nutmeg
- 1 cup milk
- 10 tablespoons unsalted butter, plus 3 tablespoons, melted
- 1/4 cup warm water
- 2 packages active dry yeast (5 teaspoons)
- 3 large eggs, lightly beaten
- Grated zest of 2 oranges
- Grated zest of 1 lemon
- 1/4 cup chopped dried apricots
- 1 1/4 cups blanched almonds, coarsely chopped
- Confectioners’ sugar, for dusting
“Originally a German Christmas tradition, this sweet yeast bread is packed with raisins, currants, citrus and almonds.”
In two separate bowls, soak currants in cognac and golden raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mixed spice, and nutmeg; set aside. In a small saucepan, combine 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
Pour 1/4 cup warm water into a small bowl; sprinkle with yeast, and let stand 2 to 3 minutes. Stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface, and knead until fairly smooth. Transfer dough to a large bowl.
Add currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
Butter a large bowl with 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, 1 1/2 to 2 1/2 hours.
Preheat oven to 180 degrees. Punch dough down and knead into a rounded bun shape. Carefully transfer dough to a baking paper lined baking sheet..
Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating halfway through. Place baking sheet on a wire rack to cool. Dust with confectioners’ sugar or ice before serving.
Steamed Pudding (serves 4)
“Having lightened the Christmas load with Stollen instead of fruit cake, we are free to indulge in a super rich steamed pudding!”
- 1 cup Self Raising Flour
- ¼ cup butter
- pinch salt
- ¼ cup brown sugar
- 1 egg
- 2 tbs milk
- 4 drops vanilla essence
- 1 tbs golden syrup
- 1 tbs plum jam
- ½ tsp mixed spice
- 1-1 ½ cups of mixed dried fruit (soaked in brandy overnight
Place a large pot of water on to boil and place an old saucer in the bottom, upside down. Grease a pudding bowl with butter and cut a circle of pleated baking paper, large enough to overhang the top of the pudding bowl by 2-3 cm. Sift flour and salt. Cream the butter and sugar. Whisk the egg and add gradually to the butter mixture. Stir in the milk, golden syrup and jam. Alternatively add the flour and the fruit. Mix well and pour into pudding bowl. Cover with baking paper and lid (or just secure the paper with string). Steam for 1 ½- 2 hours.
Fruit Mince Ingredients
- 450g apples
- 225g raisins
- 225g sultanas
- 100g candied peel
- 450g currants
- 450g light brown sugar
- 1tsp mixed spice
- 1/2tsp ground ginger
- 1/4tsp nutmeg
- 350g suet
- 2 lemons, juiced and rind finely grated
- small amount of brandy
Put the apples, raisins, sultanas and candied peel in a food processer and give a quick pulse. Add the currants, brown sugar, mixed spice, ginger, nutmeg and suet along with the finely grated rind and juice of two lemons. Add an optional slug of brandy. Mix the whole lot together with a wooden spoon. Cover and leave overnight.
- 275g plain flour
- 175g butter
- 75g icing sugar
- 25g ground almonds
- 1egg yolk
- zest of 1 lemon
Put the flour in a large bowl and add the butter in small pieces, Rub the butter into the flour to get a breadcrumb consistency. Add the sifted icing sugar, ground almonds, lemon zest and egg yolk and mix thoroughly until you have a nice ball of pastry. Wrap the pastry and chill for an hour.
When ready to use, pre-heat the oven to 200C. Grease 2 12-hole muffin tins.
Roll out the pastry to half a cm thick. Cut rounds of pastry with a 7.5 cm pastry cutter and line the muffin tins.
Add a generous dollops of mincemeat to the pastry, making sure to leave enough space for them to be sealed when covered. Cover the mincemeat with the remaining pastry, sealing as you go. Make a few fork holes in the top of each pie, then glaze with milk. Put in the oven and bake for 18 minutes or until golden brown.
Remove from oven and put on a rack to cool. Serve with a sprinkle of icing sugar.
Roast Turkey trimmings
Traditional Herb stuffing
- 6 slices fresh multi-grain bread, torn into large pieces
- 2 tbsp. fresh, chopped parsley
- 1 tbsp. fresh, chopped tarragon
- 1 whole egg
- 2 cups finely chopped celery
- 1 small onion, chopped
- 2 rashers finely sliced bacon
- 6-8 large , torn sage leaves
- 1 tsp. smoked Hungarian paprika
- 2 cloves fresh garlic
Place all ingredients into a blender and pulse to a coarse mix.
An extra egg may be added if needed.
Apple and Pecan stuffing
- Day-old loaf of French baguette cut or torn into pieces and dried over night.
- 250 g stick of butter
- 2 onions, diced
- 4 celery stalks, diced
- 2 Granny Smith apples, cored and diced
- 1 tablespoon sugar
- 1 cup apple cider
- ½ cup chopped pecans, toasted
- 2 tablespoons chopped fresh thymes leaves
- 1 tablespoon chopped fresh sages leaves
- 2 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 cups chicken stock
Place bread into a large mixing bowl.
In a large saucepan, melt ½ of the butter. Sauté onions and celery stirring constantly until tender. Pour over the bread.
In the same pan, melt the remaining butter and add the apples and sugar. Sauté the apples until tender. Pour the apples over the bread too.
Return the pan to the heat and add the apple cider to deglaze the pan. Simmer the cider until it is reduced by about half. Add the remaining ingredients to the pan and simmer for about 2 minutes. Pour the mixture over the bread mixture. Mix gently. Set aside for about 5 minute to allow the bread to absorb the liquid.
Add more salt and pepper to taste, and if stuffing is too dry, add more stock so that it is fairly moist.
Mango and Macadamia Stuffing
- a little sunflower oil
- 1 large onion, peeled and very finely chopped
- 4 pork sausages
- 2 cloves garlic, very finely chopped
- 3/4 cup macadamia nuts
- 1/3 cup chopped, dried mango slices
- 10 slices day-old white or brown bread, torn
- 6 large sage leaves
- 1 sprig of thyme, leaves stripped
- finely grated zest of a small lemon
- 1 extra-large egg, or two small ones, lightly beaten
- salt and fresh black pepper
Heat the sunflower oil in a frying pan and add the onion. Cook over a medium heat until just softened. Squeeze the sausage meat out of the sausages and add to the pan. Turn up the heat and cook briskly, using a fork to crumble the sausage meat. When the meat begins to brown, add the garlic and cook for another two minutes. Remove from the heat.
Place the macadamia nuts and mango in the bowl of a food processor fitted with a metal blade and pulse until roughly chopped. Remove and set aside. Add the bread, sage, thyme and lemon zest to the food processor bowl and process until fine. Transfer to a large bowl, Add the egg and season with salt and pepper. Add the chopped mango and nuts. Using your fingers, combine the mixture well. It should have a loose open texture and just hold together when you squeeze a little into a ball.
- 1 cup quinoa, rinsed
- 2 cups water
- 1 onion, chopped
- 1 cup fresh mushrooms, sliced
- 2 apples – peeled, cored, and chopped
- 1/4 cup pine nuts
- 1/3 cup raisins
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons powdered chicken stock
Place the quinoa and water in a large, microwave-safe bowl; cover. Cook on HIGH for 20 minutes.
Stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and stock in with the quinoa.
Apple Honey Glaze
- 1/4 cup sugar-free organic apple juice
- 1/3 cup melted butter
- 1/3 cup honey
In a small bowl, whisk together the apple cider, butter and honey.
Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.
- 1 cup cranberry sauce
- 2 tsp grated orange rind
- 2 tbs brown sugar
- 1/2 tsp crushed ginger
- 2 tbs Worcestershire sauce
- 2 tbs water
Blend all ingredients in a pan. Bring to a boil, stirring constantly. Spoon glaze over roasted turkey the last 15 minutes of cooking.
Brown Sugar and Mustard Glaze
- 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
- Coarse salt and ground pepper
- 4 cups Pecan Cornbread Dressing
- 2 tablespoons butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup spicy brown mustard
In a small bowl, stir together sugar and mustard. Brush turkey with glaze 3 or 4 times towards the end of cooking.