Tag Archives: Christmas

Holiday Gingerbread Syrup

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Ingredients

  • 1 cup water
  • 1 cup granulated sugar
  • 2 Tablespoon dark brown sugar
  • 2 Tablespoons molasses
  • 2 cinnamon sticks
  • 1 tbsp freshly grated ginger
  • 4 peppercorns
  • 4 Allspice berries
  • 4 whole cloves
  • ½ grated tonka bean, or 1 teaspoon vanilla extract
  • 1 strip orange peel

Method

  1. Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar
  2. Turn the heat off once the syrup has come to a simmer. Do not boil
  3. Cover and leave the syrup to infuse until cool
  4. Strain into a sterilised, clean jars or bottles. Keep in the fridge for up to two weeks

Why not try out your new Holiday Gingerbread Syrup with this delicious Gingerbread Martini?

Gingerbread Martini

Ingredients

  • 1oz Vodka
  • 2oz Irish Cream liqueur
  • 4oz milk, or half and half
  • 1oz Holiday Gingerbread Surup
  • Gingerbread cookie crumbs
  • Additional Holiday Gingerbread Syrup to rim glass

Method

  1. Coat the rim of a martini glass in gingerbread syrup and dip to coat in gingerbread cookie crumbs. Set aside until needed
  2. Add fresh ice to a cocktail shaker. Combine the vodka, Irish cream liqueur. milk (or half and half) and gingerbread syrup over the ice in the cocktail shaker. Shake vigorously for a few minutes. then pour into your prepared martini glass.
  3. Garnish with a sprinkling of cinnamon, a gingerbread cookie and enjoy!

Salted Smoky Maple Pecan Fudge

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Makes 36 pieces

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 3 cups light brown sugar, packed
  • 1 1/4 cups (2 1/2 sticks) butter, chopped
  • 1 cup powdered sugar
  • 2 tablespoons pure Maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon liquid smoke
  • 1 1/2 cups pecan halves, roasted and roughly chopped
  • Kosher Salt, to taste

Method

  1. Line and butter an 8-inch square baking pan or silicone pan with baking parchment, allowing the parchment to extend over sides of pan
  2. Mix the evaporated milk, brown sugar and butter in large saucepan. Bring to boil on medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently, until mixture reaches 236°F on a candy thermometer (soft-ball stage). (Be patient- this will take about 30 minutes. Also DO NOT leave it unattended!)
  3. Remove from heat and pour into the bowl of a stand mixer. (Careful! The sides of the bowl will become VERY hot)
  4. Add the icing sugar, maple syrup, vanilla extract and liquid smoke and beat together with on low speed. Increase speed to medium; beat until thickened and smooth.
  5. Remove the bowl from the stand mixer and fold in the chopped pecans. Spread evenly in prepared pan. Sprinkle the top of the fudge with kosher salt to your taste. (I usually use 2 good pinches, evenly sprinkled)
  6. Refrigerate at least 1 hour or until firm. Use baking parchment to lift out of pan onto cutting board.
  7. Cut into 36 squares and enjoy!
  8. If stored at room temperature this will keep for up to a week in an air-tight container, if stored in the fridge it will last for up to two weeks

Starry Rum Caramel Sauce

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Makes 2 Cups

Ingredients

  • ½ cup water
  • 2 tbsp light corn syrup
  • 1 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup unsalted butter, cubed, room temperature
  • 1 cup heavy cream, room temperature
  • 2 Tablespoons rum
  • Sea salt flakes, to taste
  • Edible star glitter

Method

  1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
  2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
  3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
  4. Once well combined, add salt, rum, and star glitter and whisk to combine. Allow to cool completely. Transfer to sterilised jars or bottles for gifting
  5. This sauce can be stored in an airtight container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature

Festive Chocolate Salami

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Makes 2 no. logs apx 7 x 2inch logs

Ingredients

  • ½cup slivered almonds
  • ½cup chopped hazelnuts, skinned
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 6oz milk chocolate
  • 6oz semi-sweet chocolate
  • ¼ cup strong brewed coffee, cold
  • 9oz crunchy amaretti biscuits, roughly crushed
  • ½ cup dried cranberries
  • 1 teaspoon freshly grated orange zest
  • ¼ cup powdered sugar

*as an extra treat for the grown-ups you can add a splash of booze! At the end of step 3, add in some a tablespoon or two of liqueur to your liking. I find Amaretto, or rum particularly delicious!

Method

  1. Preheat oven to 350F. and line a baking sheet with baking parchment
  2. Spread the almonds and hazelnuts in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Set aside and allow to cool completely
  3. Put the butter and chocolates in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Stir in the coffee until smooth*
  4. Add the cooled, toasted nuts, crushed amaretti biscuit pieces, cranberries, orange zest, and stir until well combined. Cover the bowl and refrigerate until firm but mouldable, about 1 ½ hours
  5. Remove from refrigerator and divide the chocolate mixture in half. Place half of the mixture in the centre of an 18-inch-long piece of cling wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate both logs until firm, preferably overnight
  6. After chilling, remove the logs from your refrigerator and over a large piece or baking parchment liberally all over rub with the powdered sugar. Brush off an excess sugar with a pastry brush
  7. Store the finished salami in your refrigerator and to serve let the log(s) sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve. Perfect with a strong coffee

Krampus Cake

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Makes 1 no. 8” layer cake

Ingredients

Midnight Chocolate Cake

  • 2 cups All Purpose Flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup black cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons espresso powder
  • ¾ teaspoon salt
  • 1 ½ cups water
  • ¾ cup canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons white vinegar

Ganache Filling and Decoration

  • 8oz semi-sweet chocolate, chopped into chunks
  • 1 cup heavy/whipping cream
  • ½ teaspoon black food coloring gel*

Buttercream Frosting

  • 4½ cups powdered sugar
  • 1 cup cocoa powder
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • ½ cup whole milk, room temperature
  • 2 teaspoons red food coloring gel*
  • 1 teaspoon apple cider vinegar

“Coal” Candy

  • 3 tablespoons unflavoured popping candy
  • ½ tablespoon coconut oil
  • 1 tablespoon black cocoa

*Measurement dependant on strength of color. Please note that if using liquid coloring a larger quantity may be required, which in turn may affect the consistency of what you’re coloring. Color to personal preference

Method

Midnight Chocolate Cake

  1. Preheat your oven to 350F
  2. Prepare 3 no. 8” diameter baking pans by greasing/spraying and lining with baking parchment
  3. In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, black cocoa, espresso powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
  4. Whisk slowly until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
  5. Divide and pour into your prepared pans. If needed gently tilt the pans to allow the cake batter to flow into an even layer
  6. Bake in your preheated oven for between 20-25minutesm or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
  7. After allowing to cool for 5 minutes, remove from the pans and allow the cakes to cool fully before decorating

Ganache Filling and Decoration

  1. For the ganache, place the chocolate pieces in a medium heatproof bowl
  2. Heat the heavy cream/ whipping cream, in a small pan over a medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan)
  3. Remove the cream from the heat and gently pour the warmed cream over the chocolate pieces in the bowl. Leave to rest for 5 minutes
  4. After 5 minutes, gently stir the chocolate/ cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in color
  5. Once fully smooth and uniform in color, set aside and leave to fully cool for 1 hour before dividing the mixture into two separate bowls. After 30 mins, using an electric whisk, beat one of the bowls of mixture to a fluffy, whipped consistency (this will be your filling ganache). Set both aside for about another hour until the they to a spreadable consistency. (The cooling/thickening process can be speeded up by placing the bowls of mixture in your refrigerator)

Buttercream Frosting

  1. In a bowl, sift together the powdered sugar and cocoa powder. Set aside
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter beat on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl
  3. Reduce the speed to low and the add in sugar/cocoa mixture a cup at a time. Combine on low speed until all the sugar/ cocoa mixture has been added
  4. With mixer on low speed, add in milk, red food coloring and vinegar
  5. Increase speed medium and mix for 2 minutes until smooth. After this time, increase the speed to medium/ high and whip for a further 2 minutes

“Coal” Candy

  1. Put the coconut oil into a heat proof bowl and heat in a microwave for 20 seconds until the coconut oil is melted
  2. Add in the popping candy and stir to fully coat it in the melted oil
  3. Add the black cocoa and stir until an even color and it looks like “coal dust”

To assemble and decorate

  1. Level off the cake layer to flat
  2. Frost each layer with a ring of frosting. Pipe or spread an even layer of the whipped chocolate ganache inside the ring of buttercream frosting. Stack the next layer on top and repeat the process.
  3. Using the buttercream frosting apply a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 20 minutes.
  4. Frost the cake the remaining frosting, and chilli again for a further 20 minutes
  5. Use the remaining (unwhipped) ganache to decorate the cake. You can either apply a final top layer by smoothing the ganache on top, or as I’ve done, using a Wilton #233 tip apply a “fur trim” to the edge.
  6. Decorate with the black “coal candy”

Adapted from a recipe by layercakeparade