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Here's your last-minute dessert guide to ensure a complete menu.
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Ingredients:
Light brown sugar: 200 grams
Water: 240 ml/grams
Butter, diced: 55 grams
Ground cinnamon: 1 teaspoon
Ground cloves: 1/4 - 1/2 teaspoon
Ground ginger: 1 teaspoon
Fine salt: 1/2 teaspoon (2 grams)
Dark or golden seedless raisins, currants, and/or dried cranberries: 300 grams
Eggs: Lightly beaten, 2 large (100 grams)
All-purpose flour: 1 1/2 cups (195 grams)
Baking soda: 1 teaspoon (4 grams)
Pure vanilla extract (optional): 1 teaspoon (4 grams)
Candied orange or Lemon Peel Chopped: 1 cup (150 grams)
Method:
- Take a large saucepan, over medium heat, bring to a boil and add sugar, water, butter, spices, and dried fruit
- Boil gently for five minutes, then remove from heat, and let it cool until it is lukewarm (This will take about 45 to 60 minutes)
- Meanwhile, preheat your oven to 180 degrees C. Butter, or spray an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 10 cm) loaf pan with a nonstick vegetable spray
- Line the bottom of the pan with parchment paper and lightly butter the paper
- If using a dark coloured pan reduce the oven temperature to 60 degrees C
- Once the mixture has cooled, stir in the lightly beaten eggs, flour, baking soda, vanilla extract (if using), and candied peel
- Pour into your prepared pan, smoothing the top with the back of a spoon or offset spatula
- Bake for about 55 - 65 minutes or until a wooden toothpick inserted into the center of the cake comes out clean
- Remove from oven and let cool on a wire rack for about 15 minutes before removing from pan
- If possible, cover and store for a few days before serving. This fruit cake can be frozen
- The above cake is then covered with Marzipan and decorated for Christmas
(The recipe is by Mahesh Kini, Executive Chef, JW Marriott Bengaluru)
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Method:
- Heat oven to 180C/fan 160C/gas 4
- Line a loaf tin with non-stick baking paper, using a little oil to make it stick
- Put the dates into a small pan with 200ml boiling water and simmer for 5 mins
- Drain the liquid into a jug, then put the dates into a food processor
- Add the bananas and 100ml of the date liquid and whizz until smooth
- Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl
- Add the date purée and Bootz Dark Jamaica Rum, and stir until combined
- Whisk the egg whites to soft peaks and fold into the cake mix
- Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using
- Bake for 1 hr until golden and crusty and a skewer comes out clean
- Cool completely before cutting into slices
(The recipe is by Pushpanjali Banerji of Kyndal Group, a leading premium alcobev company)
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For Topping:
Butter – 240 Gms
Sugar – 180 Gms
T55 flour – 240 Gms
Whole eggs – 100 gms
Water 120 Ml
Almond flakes – 50 Gms
Pearl sugar – 50 Gms
Method:
- Dilute the yeast in milk, add honey and egg yolk, vanilla essence and make dough out of it by adding T55 flour and sugar on speed 1 for 5 minutes and speed 2 for 7 minutes
- Add the butter to the dough keep kneading the dough for 2 minutes, followed by that add salt continue kneading for 2 more minutes
- Add Raisins and candied fruits fold it well, keep it resting for 40 minutes, fold the dough twice, scale and keep in it the baking mold for final proving
- Meanwhile, make the topping by mixing all the ingredients together as mentioned in the recipe
- Top it on the proved dough, bake at 180 in convection oven for 20 mins for 400 grams of dough
- Hang it upside down until the Panettone will come down to room temperature
(The recipe is by chef Himanshu Taneja, Culinary Director, South Asia, Marriott International)
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Method:
- Warm 2 tbsp of ghee in a pan
- When the ghee is warm add the dry fruits and roast it for few seconds and keep aside
- In the same pan add and warm the remaining ghee
- When the ghee is warm add the suji and roast it till it changes colour to a light beige and it has a nice roasted fragrance
- Add the roasted sesame seeds and stir fry for few minutes
- Now add the roasted besan and mix it in well
- Add the cardamom powder and mix well
- Then add the jaggery to the pan and mix nicely (if the jaggery is solid add 2-3 tbsp water on the jaggery so that it melts fast)
- Add the roasted dry fruits and serve hot
Things to note:
- This halwa is dry in texture. If you want to make this like a normal halwa, add 2 cups of hot water and mix it in well. When the halwa is not sticking to the sides it is done
- To roast the white sesame seeds, add it to a pan and stir continuously on low flame. Remove from flame and transfer to a different bowl as soon as you see the colour start to change.
- To roast the besan, add it to a kadhai or wok and stir continuously on low flame till the besan starts to change colour and releases a deep roasted smell. Ensure it doesn’t become dark brown.
- Slice the almonds, chop the walnuts and coconut, and dry roast them before using to add a lovely crisp crunchy texture.
(The recipe is by Simrun Chopra, Deep Health coach and founder of Nourish With SIM)
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Method:
- Cream the butter and brown sugar until became creamy and fluffy.
- Add eggs a little at a time, keep creaming the mixture until smooth and fluffy.
- Add flour, spice powders and baking powder, fold nicely.
- Add all the fruits mix them well, followed by adding breadcrumbs mix them.
- Place it in the pudding mold bake it in Bain Marie in deck oven at 150*c for four hours, for 400gm mixture.
(The recipe is by chef Himanshu Taneja, Culinary Director, South Asia, Marriott International)
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For Whisky Cream Cheese Filling:
100 grams butter, very soft but not melted
250 grams cream cheese, at room temperature
2½ cups icing sugar, sifted
2 tablespoons Cutty Sark blended Scotch Whisky
Method:
- Preheat the oven to 150°C
- Place all the ingredients down to and including the Cutty Sark Blended Scotch Whisky in a large bowl and whisk together. The mixture will look a little curdled
- Combine the ground almonds, flour, baking powder and salt then add to the fruit mix
- Stir together then tip into the tin. If you’re not icing the cake, scatter the almonds over the top
- Bake for 80 minutes, or until a skewer inserted into the centre comes out clean
- Cool in the tin for 30 minutes then remove and place on a wire rack to cool completely
- Leave the cake plain and dust with icing sugar or top with Whisky Cream Cheese Icing and toasted almonds
For Whisky Cream Cheese Filling:
- Beat together the butter and cream cheese until soft and pale
- Add the icing sugar and beat to combine then mix through the Cutty Sark Blended Scotch Whisky
- Refrigerate until ready to use
(The recipe is by Pushpanjali Banerji of Kyndal Group, a leading premium alcobev company)
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Method:
- Start by chopping all the fruits into little chunks, then place in a large bowl
- Pour Bootz Dark Jamaica Rum in the bowl of fruit, add enough alcohol to cover the fruit
- Cover and leave in a cool place for 2 days so it soaks up the alcohol. If you leave for more than 2 days, you may have to add more alcohol
- Pour the soaked fruit together with any remaining juices into a blender and blend until it's paste-like consistency
- Pre-heat the oven to 160°C/325°F. Grease and line the cake tin (pan) with baking parchment
- Cream together the butter and sugar at high speed until it’s fluffy and starting to look white, about 3- 5 minutes
- Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling
- Sift in the flour, baking powder, followed by browning, molasses, almond and vanilla extract, mixed spice, and nutmeg
- Mix the batter and then add the fruit blend and lime zest
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl
- Pour batter into a greased 10 inch cake pan
- Bake until a cake tester comes out clean, about 2 hours
- If desired, poke the cake with a toothpick, then brush each with about ¼ cup rum or sweet wine while the cake is still hot. Let the cake soak up the rum
- Let it cool completely before serving
- If desired, wrap the cake tightly in plastic wax or parchment paper
- Store in a cool, dry place for up to 1 month
(The recipe is by Pushpanjali Banerji of Kyndal Group, a leading premium alcobev company)
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Method:- Cream butter and brown sugar- Add the honey- Add the eggs- Sieve flour with baking soda- Add the dry ingredients- Mix well. Roll the dough into a ball and chill for 2-3 hours in the refrigerator- Before baking, let dough rest outside refrigerator for 10-15mins- Roll into a medium thick sheet and cut cookies with a gingerbread man cookie mould- Line a baking tray with parchment paper and place the gingerbread men at one inch distance. Bake for 10-12 mins at 170 degree C- Once done, Allow cookies to cool for 5 minutes on the cookie sheet- Transfer to cooling rack to cool completely. Cool and pack in an airtight container
(This recipe is by Avijit Ghosh, Chef Consultant, SMOOR)
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Ingredients:
Sugar - 120g
Almond Meal - 200g
Pinch of Salt
Pinch of Mixed Spice (Nutmeg/Cinnamon/Clove/Ginger) It’s a mix of these spices
Cocoa Powder - 24g
Flour - 24g
Egg White - 56g
Dark couverture - 80g
Kirsch (warmed)/ Dark Rum - 15ml
Method:
- Mix sugar, salt, spice, cocoa and flour together
- Whisk egg whites to soft peaks. Using a dough hook gently, fold through dry ingredients
- Add melted chocolate and warm Kirsch
- Wrap in cling wrap and refrigerate overnight
- Roll down to 10mm and cut in crescent shape or with any festive cookie cutter
- Use generous amount of Castor sugar while rolling the dough
- Bake at 180º C. Ideally 12-14 minutes depending upon the shape
- This particular cookie is moist and is not to be baked until completely crisp/crunchy
- Cool down on wire racks and store in airtight containers. To be ideally consumed within a weeks’ time
(The recipe is by Mahesh Kini, Executive Chef, JW Marriott Bengaluru)
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December 24, 2021 at 03:17PM
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