Mum Christmas Recipie Book

8/3/2019 Mum Christmas Recipie Book

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Mums Christmas Recipes

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Part 1. Biscuits and Stollen ...................................................................................................................3

General advice: ................................................................................................................................3

Mailnderli......................................................................................................................................... 3

Spitzbuben (Jam) ..............................................................................................................................4

Black and White .................................................................................................................................4

Haselnuss Stngeli............................................................................................................................ 5

Zimtsterne ..........................................................................................................................................5

Baslerbraun .......................................................................................................................................6

Almond macaroons ............................................................................................................................6

Chocolate macaroons ........................................................................................................................7

Coconut macaroons ..........................................................................................................................7

Stollen ................................................................................................................................................8

.............................................................................................................................................................. 8

Part 2. Stuffings .....................................................................................................................................9

Apple sauce .......................................................................................................................................9

Chestnut stuffing ................................................................................................................................9

Celery and walnut stuffing ...............................................................................................................10

............................................................................................................................................................ 10

Part 3. Christmas puddings .................................................................................................................11

Christmas Pudding ..........................................................................................................................11

Brandy butter ...................................................................................................................................12

Mince pies .......................................................................................................................................12

Chocolate Moose .............................................................................................................................13

Merry Christmas!.................................................................................................................................... 13

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Part 1. Biscuits and Stollen

General advice:

Always use high quality baking parchment.

Medium heat = approx 160 C in a fan oven dont have too hot.

The biscuits are only done once they come away from the parchment easily.

The more biscuits you bake at the same time the longer it takes.

For all but the Zimtsterne remove from the parchment immediately and cool on racks.

Butter = salted butter unless stated otherwise.

Approximate weights and measures

o 1 Level table spoon butter = 20g

o 1 Level table spoon flour / sugar = 10g

o 1 Heaped table spoon flour = 25g

o 1 Slightly heaped table spoon cocoa = 20g

o 1 level table spoon potato/corn flour = 10g

o 1 level teaspoon potato/corn flour = 5g

Mailnderli

Makes 40-60 biscuits Whisk until fluffy.125g Sugar

125g Butter

Add

250g Flour

1 medium egg

1Teaspoon Kirsch or Brandy

And/or

1Teaspoon lemon juice

If use food processor: mix flour and sugar then add butter and egg then add lemon juice. If doughdoesnt hold together add a little ice cold water.

If doing it by hand: Mix butter, sugar and egg until fluffy then add flour and liquid until forms a gooddough.

IMPORTANT: Leave dough in fridge for hour.

Roll out dough into about 1/2cm thick. Dont make too thin.

If want to glaze them brush with egg yolk mixed with water.

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Bake medium heat for until golden (about 20min)

Keeps well so can make well in advance.

Spitzbuben (Jam)

Makes about 80. 380g Flour

125g Sugar (vanilla if possible)

250g Butter

1 jar of apricot jam.

Sugar to seal.

In the food processor: start with flour and sugar, add COLD butter mix till forms a ball.

By hand: Mix flour and sugar. Rub in cold butter.

Let rest for 1/2hr in fridge.

Roll out 2-3mm thick and cut into circles.

Bake in a medium oven for about 20min. BURNS EASILY WATCH OUT.

Let cool on rack. Strain out lumps from jam. Once cool spread with jam on one side add other biscuitand roll in sugar.

Black and White

Makes about 100. You canalso use the black or white onits own.

White:

Rub together:

300g White flour100g Vanilla sugar

200g butter1 small egg

Pinch of salt

Black:

Rub together300g white flour40g good quality cocoa125g sugar200g butter

Add:1 large egg white1 couple of drops ofvanilla essence.

In food processor: mix flour and sugar then add cold butter and egg.

By hand. Rub together.

Rest in fridge for 1/2hour

Checker board: Make sausages and stick alternate colours together by brushing with egg white orwater. Put back in the fridge until cold. Cut into 3-5mm thick biscuits.

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Spirals: Roll out into sheets. Stick alternate colours together and roll into a spiral. Put back into thefridge till cold. Cut into 3-5mm thick biscuits.

Bake mid heat (approx 160 fan oven) until golden (roughly 20min)

Haselnuss Stngeli

Makes about 100 biscuits

These are difficult to make butgood for using up egg yolks!

Rub together:

125g Butter

150g Sugar2 Egg yolks

1 small pinch of salt

Add:

125g ground hazelnuts

180g white or wholemeal flour

Whisk butter and sugar till fluffy. Add egg yolks then add the mix of nuts and flour.

If use mixed nuts use 80g butter. Dont use brazil nuts, as these are too oily.

Put in fridge for our or so but if leave it in for too long you will need to kneed it again and then cool it.

Roll out about 1cm thick and cut into finger-sized twiglets! Can glaze with egg yolk

Bake in mid-hot (160-165 fan oven) oven until golden brown (15-20 min)

Zimtsterne

Makes 40-50 biscuits 200g icing sugar

300g finely ground almonds

3 medium egg whites: beaten

tablespoon of lemon juice or alcohol

1 tablespoon cinnamon

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Beat the egg whites till stiff. (Take out a small amount to glaze the biscuits afterwards). Then fold in thesieved icing sugar and cinnamon. Fold in the almonds lemon juice /or alcohol. Care it doesnt get toowet and to fold the ingredients gently and finish off by hand.

Let rest for 15-30min at room temperature.

Use a little icing sugar to roll out a small quantity 1cm thick. Can use palm of hands rather than rolling

them out. (Be gentle!) Cut out stars.

Brush with egg white kept back

Bake at medium heat (150 fan oven) about 20min. Leave on baking sheet to cool. (Use good qualitybaking parchment).

Baslerbraun

Makes about 50. 200g finely ground almonds

200g vanilla sugar

100g dark chocolate

Small pinch of cinnamon.

a soup spoon kirsch

2-3 medium egg whites

Whisk egg white until soft peaks (1/2 way to stiff).

Mix together all other ingredients (grate the chocolate if possible otherwise melt it into the kirsch).

Fold into the egg whites until you get a dough,

Roll out onto granulated sugar .approx 5mm.

Dry in a warm oven (about 140 C fan oven). Takes about 15min. Put onto a rack immediately oncethey come out of the oven.

These stay fresh for a long time.

Almond macaroons

Makes about 35 300g Almonds (ground)

3 egg whites (beaten until stiff)

250g sugar

1 teaspoon of Kirsch

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Beat the egg whites until stiffAdd the sugar and stir for 10minGradually fold in the almonds until the mixture is moist but not sticky.

Use two teaspoons to make small round or oval biscuits. Add a almond for decoration

Bake in moderate heat for about 20min. They are ready when they come easily off the baking sheet.

Remove from baking sheet immediately.

Chocolate macaroons

Makes about 40 4 Egg whites (beaten)

250g sugar

60g chocolate powder

125g ground almonds

125g ground hazelnuts

Beat the egg whites until stiffAdd the sugar and stir for 10minGradually fold in the nut/cocoa mix until the mixture is moist but not sticky.

Use two teaspoons to make small round or oval biscuits. Add a almond for decoration

Bake in moderate heat for about 20min. They are ready when they come easily off the baking sheet.

Remove from baking sheet immediately

Coconut macaroons

Makes Quick and easy 2 large egg whites (or 3 small):beaten until stiff

200g Desiccated unsweetened Coconut

160g Sugar

1 teaspoon of alcohol

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Beat egg whites until stiff. GENTLY fold in coconut/sugar mix. (will become rock hard if you are notgentle!)

Use two spoons to make biscuits

Bake at medium heat for about 20min

Stollen

500g self raising flour

1 level teaspoon mixed spice

200g sugar

250g butter

200g quark (can use mascapone)

2 medium eggs

1 Tablespoon of alcohol

500-750g mixed dried fruit

200-250g ground mixed nuts (hazel nuts best)

Soften butter. Mix butter and sugar by hand. Add eggs, mix, Add quark and alcohol, mix.

Mix flour, nuts and fruit separately. Add dry mix to the wet one handful at a time. Stir with a woodenspoon and then kneed by hand. You may need to add more flour.

Place in a tin lined with baking parchment. Make sure even thickness or else ends will get very dry.

Bake at mid heat for 1hr 1hr 20min.

Melt some butter and poor on top whilst cake still hot. Dust with icing sugar.

Leave to cool in the baking tin.

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Part 2. Stuffings

Apple sauce

1kg apples (any)

Apple juice

Sugar

Butter

Caramelise a cup of sugar taking care not to burn (or will be bitter). Add cold apple juice (about 1cup) and dissolve. Add the chopped apples and stew until becomes a sauce. Add some butter (asmuch as you like!)

Chestnut stuffing

1.5kg unsweetened chestnut puree

200g sugar

9 medium eggs

1 table spoon Fruit alcohol (to taste)

468ml Double cream

Mix all ingredients together except for the cream until smooth. Add cream at this stage.Split mixture between 2 different dishes (it doesnt cook evenly otherwise) Seal dishes with foil orgreaseproof paper.

Rest baking dishes in a roasting tin of water (never let dry out)

Bake medium heat for approximately 1 hours.

CARE WHEN REHEATING BURNS EASILY.

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Celery and walnut stuffing

1.5kg Celery

1.5kg bramleys (cook in apple juice and add sugar to

taste)

500g broken walnuts

1 pinch Cinnamon

1 pinch Nutmeg

3 table spoons: Brandy (to taste)

250ml Double Cream

Handful of Parsley

Chives

Use celery hearts only and peel to remove strings. Cut very fine and cook on a low heat (with butter oroil) until tender.

Cook the apples separately. Caramelise some apple juice and then add the chopped apples and somesugar to taste

Once they are tender mix the two and add the other ingredients. Cook for another 10mins or so.

CARE WHEN REHEATING burns easily.

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Part 3. Christmas puddings

Christmas Pudding

1 large or two small. 230g butter (Softened)

230g brown sugar

220g potato flour + raising agent (gluten free breadmix better already contains raising agent)

250g sultanas

250g currants

250g raisins

150g coarse ground almonds

1 small teaspoon of nutmeg

1 small teaspoon of mixed spice

1 tablespoon of coarse cut marmalade

4 medium eggs.

Juice of 1 lemon

2 apples (bramleys) grated

150ml milk

1 generous sherry glass of brandy

Soak fruit in brandy the night before.Mix all the dry ingredients and all the wet ingredients separately.

Add the dry mix to the wet mix. Stir well with a wooden spoon (15-20min)

Cut 3 rounds of baking parchment to fit the apex of the pudding basin and put these in position. Linepudding basin with a single piece of baking parchment so that it comes up over the sides. Smoothaway any creases. Grease both sides of the paper with UNSALTED BUTTER pudding will stick if useto little or if use salted butter. Tie paper to basin using sting or elastic band over the rim.

Fill the basins full.

Cut another generous circle of grease proof paper. Smooth this over the mixture and inside of thebasin and secure this to the rim also. (Pudding will rise so dont make it too tight. Use 2-3 rounds ofgrease proof paper or foil to make a drum sealing well so that water doesnt enter the puddingduring steaming.

Tie string round the bowl so that it can be removed easily

Stand in a large saucepan of water, ensuring the water level doesnt reach the level of the papercovering. Make sure that the saucepan lid fits tightly. Boil on a low heat for 6-8hours (8 for one large, 6for two small). Top up with water from the kettle if necessary.

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Brandy butter

Makes enough for ChristmasEve.

125 g unsalted butter

250 g icing (or caster sugar)

10 table spoons of brandy

Warm butter to approx 20C

Dice (will make whisking easier

Whisk with icing 9or caster) sugar until fluffy.

Warm the brandy till tepid

Add one splash at a time whisking continually.

Add to taste!

Keep whisking until smooth light consistency and alcohol has dissolved the sugar. (If not mayseparate.

Store in fridge immediately.

Mince pies

Makes 12 Mince meat:

280g EACH of sultanas, seedless raisinsand currants

2 large bramleys (or 3 regular apples)

3 large bananas

150g flaked of coarse ground almonds orhazelnuts

Juice of 1 lemon

180g brown sugar

1 pinch of salt

1 pinch of ground cloves

1-2 pinch mixed spice

120g salted butter

1 large wine glass of spirits (brandy, rumor sherry or better still a mix of all 3)

Pastry:

250g flour

180g butter

1 table spoon (10g) of caster sugar.

Juice of lemon

(1 egg yolk optional)

2 table spoons of ice cold water.

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To make the mince meat:

Soak fruits in alcohol overnight (cover with a lid). Mix in the rest of the ingredients. Finally add thebutter (softened) last. Mix very well.

To make the pastry:

Mix flour and sugar. Rub flour and butter together (or use food processor). Then add wet ingredients.Add water until it becomes a pliable dough. Rest for hour or more in the fridge.

To make the pies:

Roll out pastry as thinly as is manageable. Cut out two rounds. Use paper cases. Add a generousspoon of mince meat. Use a little water round edge of pastry to help stick lid. Prick the lid with a fork tolet the steam out whilst baking. Brush with milk.

Bake in a medium oven for about 20-30min. Dust with icing sugar.

Chocolate Moose

500g dark chocolate

150g Sugar (add more to taste)

1 espresso cup strong, hot coffee

750ml double or whipping cream

500g Yoghurt

Generous splash of spirits (brandy / kirsch /cointreau).

Pinch of cinnamon.

Whip the cream until stiff.

Make the strong coffee. Break up the chocolate and add the sugar. Pour on the hot coffee and alcoholand melt (1min on low in microwave). Whisk immediately until completely smooth. Add the yoghurt andthen gradually add the cream.

Cool in the fridge for a few hours. Before serving.

Merry Christmas!

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Mum Christmas Recipie Book

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