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Stollen
Ingredients:
1 tablespoon active dry yeast
2/3 cup warm milk (110‘F / 45‘C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
Directions:
In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350‘F (175‘C).
Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon. |
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Yule Gingerbread
Ingredients:
3 cups flour
1/2 cup brown sugar, packed
1/2 cup butter
3 eggs
4 tbs milk
1/2 cup light molasses
2 tbs dark molasses
2 tbs ground ginger
2 tsp ground cinnamon
1/4 tsp salt
2 tsp baking soda
Directions:
Preheat your oven to 375F. Combine all the dry ingredients (except baking soda) in a large mixing bowl. Add 3 tbs of milk into a large saucepan along with the molasses (both) and butter. Melt together over low heat. Add beaten eggs and flour mixture to the melted ingredients. Dissolve baking soda in remaining 1 tbs of milk, then add to the batter. Pour batter into a greased 10-inch baking pan. Bake for approximately 45-50 minutes, or until a toothpick stuck in the middle comes out clean. |
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Pork Roast with Rosemary and Garlic
Ingredients:
4 lb pork roast
2 cloves garlic, chopped
Rosemary, dried
Olive oil
Directions:
Preheat your oven to 325F. Place the roast in a pan, then rub the meat first with olive oil and then the chopped garlic and rosemary. Pierce the pork with a knife and stick in some pieces of garlic and rosemary. |
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Plum Pudding
Ingredients:
1/4 lb. flour
1/4 lb. currants
1 tsp. salt
1/4 lb. sultanas (small raisins)
1 tsp. allspice
2 cooking apples, peeled, cored and chopped
1 tsp. ginger
1 ounce cut mixed (citrus) peel
1 tsp. cinnamon
2 oz. shredded almonds
pinch fresh grated nutmeg
Juice and grated rind of 1 orange and 1 lemon
1/4 lb. fresh breadcrumbs
1/4 lb. molasses (treacle)
1/2 lb. shredded suet
4 large eggs
1/4 lb. brown sugar
2 tbsp. brandy
1/4 lb. dried chopped apricots
1/4 lb. prunes
1/4 lb dates
Directions:
Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and sugar.
Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well. A little vinegar and lemon juice in the water will prevent the pan from discoloration. After steaming cover in a cool place and let age as long as possible - usually about 5 weeks. To serve, re-steam for another 3 hours. Remove from tin, douse with warm brandy and set it ablaze!
If you haven't got six weeks before Yule to prepare a proper pudding a tinned one from Crosse & Blackwell will do fine. Just be sure to always heat the pudding first, no matter who made it, or all the warmed brandy in the world won't help. And don't forget the hard sauce! |
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Savory Lamb Stew
Ingredients
2 lb boneless lamb stew meat, such as shoulder, cut into 2-inch chunks
salt and freshly ground pepper
1 large onion, cut into 8 wedges
1 cinnamon stick
1/2 tsp turmeric
pinch of crumbled saffron threads
1 qt chicken stock or low sodium broth
5 medium carrots, quartered lengthwise and halved crosswise
3 large celery ribs, halved lengthwise and quartered crosswise
5 small zucchini, halved lengthwise & crosswise
10 small pattypan squash, trimmed
1-15 oz can chickpeas, drained and rinsed
Directions:
Heat 1 Tblsp of oil in a large heavy saucepan. Generously salt and pepper the lamb. Saut‘ the meat in 3 batches over moderately high heat until browned, about 5 minutes per batch. Transfer to a platter. Add 1 teaspoon of oil to the pan and cook the onion over moderate heat until browned on both sides, about 4 min. Transfer to the platter.
Return the meat to the saucepan. Add the cinnamon stick, turmeric, saffron, chicken stock and 1 quart of water and bring to a simmer over high heat. Reduce the heat to moderately low and simmer until the meat is tender, about 1 hour. (The stew can be made ahead to this point and refrigerated overnight. Rewarm before proceeding.)
Add the carrots, celery and onion wedges to the saucepan and return to a simmer. Cook until carrots are almost tender, about 15 minutes. Add the zucchini, pattypan squash and chickpeas and cook until just tender, about 10 minutes longer. Discard the cinnamon stick and season the stew with salt and pepper. Transfer the stew to a bowl and serve. Serves 10. Serve with a good Pinot Noir, red Burgundy, Provence red, Bordeaux, Cabernet Sauvignon, or Merlot. |
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Beer-Marinated Lamb Chops with Southwest Rub
Ingredients
4 bone-in Lamb Shoulder Chops, cut ‘ or 1-inch thick
1 bottle (12 ounce) Samuel Adams Summer Ale
4 cloves garlic, crushed
Rub:
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon each coarse ground salt and black pepper
1 teaspoon dried oregano leaves
‘ teaspoon ground cumin
Directions:
Place beer and garlic in a shallow glass baking dish; add lamb and turn to coat. Set aside 20 to 30 minutes to marinate. Meanwhile, heat charcoal 30 minutes until covered with a thin layer of gray ash or heat gas grill 10 minutes on High with lid closed. Combine rub ingredients in a small bowl. Remove lamb from marinade and pat dry with paper towels; discard marinade. Sprinkle rub on both sides of chops; press to adhere. Grill chops 4 inches above medium heat (375‘ grill surface temperature). Cook 5 to 7 minutes per side, depending on thickness. Remove from grill when internal temperature of chops reaches 145‘F for Medium-Rare doneness. |
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Roasted Rack Of Lamb
(with Mashed Sugar Snap Peas, Sweet Potato Crisps And Saffron Mint Sauce)
Ingredients
1 Rack of Lamb, Frenched and cut in half, 4 bones per each portion
20 Sugar Snap Peas, cleaned
3 oz. Mashed Potatoes
2 Tbsp. Diced Beefsteak Tomatoes
I Tbsp. Julienne Mint
1/2 cup Pea Shoots
3 Tbsp. Sweet Potatoes, Julienne and crisp in 350‘ F vegetable oil
1 tsp. Olive oil
1 tsp. Rice Wine Vinegar
3 oz. Lamb Juice
I tsp. Heavy Cream
5 Saffron Sprigs
1 tsp. Mint
Salt and Pepper to taste
Pam Spray for Cooking
Thyme Sprigs for Lamb
Directions:
Spray grill with pan. Season lamb with salt, pepper and thyme sprigs. Grill lamb for 2 minutes on both sides and then: roast in a 500‘ F oven for 5 minutes until rare, or medium rare. Remove from oven. Place 20 sugar snap peas in boiling salted water and cook until soft, remove to food processor (but reserve 5 sugar snap peas in ice water for garnish). Process remaining 15 sugar snap peas until pureed, remove and fold into hot mashed potatoes. Salt and pepper to taste.
For Sauce:
Add lamb juice to pan that the lamb cooked in, bring to a boil and add the cream (butter optional). Add saffron and mint, reduce to a sauce. Season with salt and pepper to taste.
For Salad:
In a mixing bowl add pea shoots, crisp sweet potatoes, oil, vinegar, salt and pepper, Reserve.
For Plate:
Spoon sugar snap peas puree in middle of plate, add sliced lamb. Add pea shoot salad on top of mashed sugar snap pea puree. Spoon sauce around and garnish with diced sugar snap peas, tomatoes and mint. |
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Barbecued Salmon
Ingredients
4 salmon fillets
6 tb Rum Barbecue Sauce (2 g )
Directions:
Brush the fillets with a thin coating of barbecue sauce. Marinate the fish in the refrigerator for 2 hours. To grill, lightly brush the grill with vegetable oil and barbecue the salmon, skin side down in a covered grill for about 15 minutes per inch of thickness. Close the vents during the last 4 to 5 minutes for a smoke flavor. To cook indoors, preheat the broiler to its highest setting. Arrange the salmon on a foil-lined baking sheet and broil for 4 to 5 minutes per side or until the fillets are opaque in the center and are slightly firm. |
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Tuscan Country Chicken Roast
Ingredients
1 3-4 lb chicken
12 fresh bay leaves or 6 dry bay leaves, more to taste
1/2 lemon, in two
2 cloves garlic, 1 sliced in two
salt and freshly ground pepper
Directions:
Take chicken out of fridge and let stand, covered, for about an hour before cooking. Preheat oven to 400‘ F. Rinse chicken thoroughly in cold water inside and out. Place quarter lemons, salt, pepper, whole garlic clove and a bay leaf in cavity. Secure shut with a couple of toothpicks or a wooden skewer. Seperate skin from breast. Insert bay leaves into breast between skin and meat. Place 1/2 clove garlic in hollow of thigh. Salt and pepper front and back of chicken. Place on rack in a shallow pan in preheated oven, adding about 1/4 inch hot water to pan to keep drippings from burning, roast for 1 1/2 hours, adding water occasionally as it evaporates. Reduce heat to 350 and cook another 1/4 to an hour till done. Chicken is done when thigh moves back and forth easily, and juices run clear. Remove from oven, place on platter and serve. Best if you let stand for about ten minutes after cooking.
Gravy: Add 1/2 cup of water to concentrated juices left in pan, scraping with wooden spoon to loosen any sticky bits. Reduce if necessary. |
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Barbecue Sauce
(Try this with the roasts and the barbecue in this page.)
Ingredients
3 cups German Lowcarb Ketchup
1 cup minced onion
1 cup dry red wine
3 large garlic cloves -- minced
2 tablespoons ginger -- grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1/2 cup soy sauce
1/2 cup brown sugar (substitute by brown sugar twin)
1 cup oyster sauce
1 teaspoon tabasco sauce
1 teaspoon ground coriander
black pepper to taste
Directions:
Combine all ingredients and simmer for 20 minutes. Cool and serve on the side. This freezes well. |
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