Tag Archives: Holiday Recipes

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!

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

Copycat Cranberry Bliss Bars

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Makes 16

Ingredients

Bars

  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • Zest 1/2 orange
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup dried cranberries

Frosting and Finish

  • 8 oz. cream cheese, room temperature
  • 3 Tablespoon unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • Zest 1/2 orange
  • 1/2 cup dried cranberries, roughly chopped
  • 3oz white chocolate, melted

Method

To make the bars

  1. Preheat oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper
  2. In bowl of a stand mixer, combine the melted butter, brown sugar and beat with the paddle attachment at medium speed for between 5- 6 minutes
  3. In a separate bowl whisk together the orange zest, ground ginger, ground cinnamon, baking powder, salt, and flour until combined. Set aside until needed
  4. To your sugar/ butter mixture add in eggs, orange extract, and vanilla extract and beat until mixed well. Add in the flour/ dried ingredients mixture, beating until just blended
  5. Fold in white chocolate chips and dried cranberries using a spatula. Spread evenly into the bottom of prepared pan
  6. Bake in preheated oven for 18-20 minutes until set and golden brown at the edges. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting and decorating

To make the frosting and finish

  1. With an electric whisk, beat together the cream cheese, butter and powdered sugar until smooth and creamy.
  2. Add orange juice, vanilla extract, orange zest beat again until well combined and smooth
  3. Using a spatula top the cooled bars with frosting. Sprinkle over the chopped dried cranberries and drizzle white chocolate over the top with either a piping bag
  4. Place the bars in the refrigerator for about an hour to help them set up before cutting. Cut baked sheet into half lengthwise, then into 4 so you end up with 8 pieces. Cut each piece in half diagonally so you end up with two triangles so you end up with 16 triangles in total
  5. Serve and enjoy!