THE FESTIVE
RECIPE COLLECTION
W E LC O M E Welcome to the Ascot Festive Recipe Collection, a veritable feast of delicious recipes for you to enjoy at home this Christmas.
Read on to discover a wonderful assortment of festive food and drink for you to create in your very own kitchen, brought to you by our Executive Head Chef Gemma Amor. From enticing canapés and seasonal cocktails to show-stopping dishes for the ultimate Christmas spread, you’ll find a host of inspiring recipes to delight you and your closest friends and family throughout the festive period. There’s an essential step-by-step guide for ensuring that as the centrepiece of your Christmas table, the turkey is cooked to perfection, along with plenty of other ideas for the big day itself – including a sensational fillet of beef wellington with a Madeira and blackcurrant jus and of course, a classic Christmas pudding (as well as a gluten-free option for good measure). Naturally, we’ve got all the trimmings covered, from a decadent Christmas stuffing to a sumptuous side dish guaranteed to win over even the most hardened of Brussels sprout and Marmite - yes, Marmite - critics. Teatime treats - the ideal accompaniment to curling up in front of all the action from Ascot’s Christmas Racing Weekend on December 18th and 19th - include delicately spiced gingerbread, cinnamon mince pies
and a chocolate and cranberry stollen loaf, a delicious alternative to the traditional Christmas cake. There’s also a selection of indulgent Christmas tipples to satisfy every taste, be it for a festive espresso martini, the most irresistibly creamy eggnog or a warming glass of mulled wine. Particularly in these most challenging of circumstances, there has never been a better time to take to the kitchen and share the delights of the season with those closest to you. Whether you’re planning to rustle up something a little different for your household’s festive feast this year, or you’re after a helpful guide as you prepare to embark upon cooking your very first Christmas Dinner, we hope you enjoy a little taste of Ascot this December and find this booklet a source of inspiration, reassurance and welcome festive cheer. Wishing you and your loved ones a Christmas filled with health and happiness, from us all at Ascot. Together more than ever.
CONTENTS
04
Plant-based sticky toffee pudding p.26
SAVOURY
Sticky toffee pudding p.28
Smoked chalk stream trout and scrambled egg canapé
Chocolate and cranberry stollen cake p.32
p.04
Turkey, sage and onion croquettes p.06
Cinnamon mince pies p.36 Ascot’s ultimate gingerbread p.38
Sauté sprouts with smoked bacon and Marmite butter p.08 Ascot Christmas stuffing p.10 Cranberry and port sauce p.12 Ascot top tips for cooking your turkey p.14 Fillet of beef wellington p.16 Beetroot wellington p.20
22 SWEET Christmas pudding p.22 Gluten free Christmas pudding p.24
40 DRINKS Mulled wine p.40 Mulled cidre p.42 Festive espresso martini p.44 Eggnog p.46 Hot chocolate p.48
SMOKED CHALK STREAM TROUT A N D S C R A M B L E D E G G CA N A P É
Serves 4 Prep 15 mins Cook 5 mins
Place the pastry cups in a tray. Finely chop the smoked trout and chives and set aside. Bring a pan of water to the boil.
1 packet pre-made canapĂŠ pastry cups 80g smoked chalk stream trout 2 large free-range eggs 20ml milk
Add the eggs, milk, butter and a little seasoning to a bowl and mix together. Place the bowl over the boiling water and cook until it reaches scramble egg (doing it this way will prevent the egg from burning). Remove from heat and fold in the chopped chive.
10g butter 5g chopped chive Salt and pepper to taste
Place the scrambled egg in the base of the cup then top with the smoked trout and some cracked black pepper.
S AV O U R Y 5
T U R K E Y, S AG E A N D ONION CROQUETTES
Prep 20 mins
Start by taking the skins off the sausages, then mix in the turkey mince. Season with salt and pepper.
Cook 5 mins
Shape into 7-8cm sausages.
150g minced turkey thigh
Place the flour, beaten eggs and stuffing mix into three separate small bowls.
Serves 8
4 Cumberland sausages 1 small packet of sage and onion stuffing mix 3 free-range eggs
Roll the sausage and turkey sausages in the flour, dip in the beaten egg then cover the balls with the dry sage and onion stuffing mix. Set aside in the fridge until ready to cook.
100g flour Salt and pepper to season
When ready to cook, deep fry for roughly five minutes in hot oil or until the sausages float to the top. Enjoy with a festive tomato chutney or our cranberry and port sauce.
S AV O U R Y 7
S AU T É S P R O U T S W I T H S M O K E D B AC O N A N D M A R M I T E B U T T E R
Serves 6 - 8 Prep 10 mins Cook 10 mins
100g unsalted butter, softened 3 tsp Marmite 150g smoked streaky bacon lardons 300g Brussel sprouts, sliced 300g Brussel sprouts, halfed 1 tbsp oil
Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment. Chill in the fridge until needed. Heat a pan of water and once boiling add the half sprouts and blanch for three to four minutes, depending on how firm you like them (they will be cooked again). Heat a non-stick frying pan with oil, add the bacon lardons and cook for about two minutes so they start to colour. Add the half sprouts and the sliced sprouts to the pan, cook for four to five minutes or until they start to cook down. Take the pan off the heat, then add the Marmite butter. Sizzle until the butter has melted and shake the pan gently to coat the sprouts. Season if needed.
S AV O U R Y 9
A S C OT C H R I S T M A S S T U F F I N G
Serves 6 Prep 20 mins
Preheat the oven to 180ËšC.
Cook 15 mins
Heat a pan on a medium heat and add the onions, garlic and herbs until soft but do not colour. Set aside to cool.
300g sausage meat
Place the sausage meat in a bowl, add the onion mix, breadcrumbs and apricots, and mix together.
50g dried apricots, chopped 1 small onion, finely diced 1 garlic clove, crushed 10g fresh thyme and sage, chopped
Separate and roll into six balls then wrap in bacon. Place cocktail sticks in them to hold the bacon in place. Place on a cooking tray and bake for 15 minutes or until cooked.
30g fresh breadcrumbs 6 slices smoked streaky bacon Oil for cooking
S AV O U R Y 11
C R A N B E R RY A N D P O R T S AU C E
Serves 4 Prep 10 mins Cook 15 mins
250g fresh or frozen cranberries
Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer. Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst, and the sauce thickens and looks glossy.
Grated zest of 1 orange Juice of 2 oranges 2 tbsp redcurrant jelly 150ml port 1 star anise 3 tbsp caster sugar
If you want to have texture to the sauce, then it is best to use fresh cranberries (you can find them in any supermarket near Christmas time in the vegetable section). Stir in the sugar and taste. It may need a little bit more. You can keep it in the fridge in a covered container for up to one week.
S AV O U R Y 13
TO P T I P S
FOR COOKING YOUR TURKEY B EFO R E CO OKING
•
Buy a good quality, fresh, free-range turkey from your local supermarket/butcher/farmers’ market. Norfolk Bronze is a good choice.
•
Place the whole bird overnight in a homemade brine: 5l water
2 lemons
300g salt
Herbs and aromatics - Bay leaves, thyme, parsley, cloves, mace, all spice, etc.
150g sugar 2 oranges
•
Allow the bird to come to room temperature before cooking.
DUR IN G CO OKING
•
Create a trivet of veggies and onions in the bottom of the tray and rest the turkey on top. Use the cooking juices to make your gravy.
•
Get plenty of butter, herbs and citrus fruit under the skin and rub all over before cooking, and don’t forget to baste every half an hour.
•
Cover with foil until the last 45 minutes to an hour to brown the skin nicely.
A F T ER CO O KING
•
Give yourself time to rest the cooked turkey for at least an hour before serving.
S AV O U R Y 15
F I L L E T O F B E E F W E L L I N GTO N
Serves 8 - 10 Prep 45 mins Cook 40 mins
1 kg fillet of beef, trimmed Olive oil for cooking 2 knobs unsalted butter 3 sprigs fresh rosemary 1 red onion 2 garlic cloves
Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good amount of oil into the pan, then add the beef, one knob of butter and a sprig of rosemary. Sear the beef for four minutes in total, turning regularly with tongs, then remove to a plate. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop the mushrooms and put into the pan with the remaining knob of butter and some oil. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. When cooked, chop the mushroom mix finely and add back to the pan.
600g mixed mushrooms 150g pâté 50g fresh breadcrumbs
Add the pâté to the pan and cook for another few minutes, then tip the contents onto a large board and add the breadcrumbs to the mixture and combine.
1 x 500g block puff pastry 1 large free-range egg FOR TH E JUS
2 onions 4 sprigs fresh thyme 1 heaped tsp blackcurrant jam 100ml Maderia wine 1 heaped tsp English mustard 2 heaped tsp plain flour, plus extra for dusting 600ml organic beef stock (hot)
Preheat the oven to 210°C. Roll out the pastry into a 30cm x 40cm rectangle. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a gap at either end. Egg wash the edges furthest away from you. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal. When you’re ready to cook, heat the tray (with the beef on) on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes. When cooked leave to rest for five minutes. Meanwhile, for the jus, peel and roughly chop the onions and put into a large pan on a medium heat with a splash of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark. CO NT IN UE D
S AV O U R Y 17
Add the Madeira, flame with a match, cook away, then stir in the mustard and flour gradually, followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve or leave chunky. Serve the beef Wellington in 2cm-thick slices with the jus and selection of vegetables.
S AV O U R Y 19
B E E T R O OT W E L L I N GTO N
Serves 6 - 8 Prep 40 mins Cook 1 hr 10 mins
5 medium beetroot, cooked 1 tbsp olive oil 1 sprig rosemary A pinch of salt 500g mushrooms, roughly chopped 3 shallots, roughly chopped 65g walnuts 4 garlic cloves, peeled 2 tbsp soy sauce 2 tbsp balsamic vinegar 2 tbsp nutritional yeast 3 sprigs thyme 300g puff pastry (can be plant based) Milk, for brushing (can be plant based)
Preheat oven to 200°C. Line a baking tray with foil and place the beetroot on top. Drizzle with olive oil and season with salt and rosemary. Wrap the beetroot in the foil and cook for 45 minutes. Place the mushrooms, shallots, walnuts and garlic in a food processor, and process until fine. Transfer the mushroom mixture to a frying pan on a high heat. Add the soy sauce, balsamic vinegar, nutritional yeast and thyme, and fry on a high heat for 15 minutes or until all the water has evaporated. Roll out the pastry on a baking tray. Then spread half the mushroom mixture along a narrow area one inch away from the longest edge and roughly two inches away from both shorter edges. Place the beetroots on top so they are next to each other and fill in the gaps between them with more mushroom mixture, pressing down as you go to make sure there are no hidden gaps. Fold the pastry over the filling as tightly as possible and press down around all the edges to seal the pastry together. Trim away any excess pastry and press down along the edges with the back of a spoon. Brush the pastry with your chosen milk and bake in the pre-heated oven for 25 minutes.
S AV O U R Y 21
22
CHRISTMAS PUDDING
Serves each serves 6-8
Soak the dried fruit, mixed peel, cranberries, apple and zests in the orange juice, stout and brandy overnight, with sugar and treacle.
Prep 40 mins
The next day, stir in the eggs and fold in the breadcrumbs.
Makes two 1 litre puddings
Cook 8 hours
1 orange 1 unwaxed lemon 100g prunes 1 eating apple 75g self-rising flour 1/2 tsp sea salt 2 tsp mixed spice 1 tsp ground nutmeg 1/4 tsp ground cloves 175g unsalted butter, plus more for the pudding bowls 200g sultanas
Melt the butter in a pan and add, then gently fold in the flour mixture. Divide the mixture between the basins (the basin should be two thirds full) and cover each with a disc of baking parchment. If you are using ceramic pudding basins, tie another larger circle of baking parchment around with string, to cover the lips. If using a plastic basin, just pop the lid on that it came with. Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam over a low heat for six hours, topping up with water as needed – always keep it halfway up the basin. Remove and cool. Wrap in cling film and store until Christmas Day in a cool spot.
200g raisins 100g currants 75g mixed peel 50g dried cranberries 100ml each stout and brandy 200g dark muscovado sugar
C H R I ST M AS DAY
The pudding will need to be steamed for two hours to heat through properly (use the same steaming method as above). Serve with brandy custard, double cream, or ice cream. Merry Christmas!
25g black treacle 3 free-range eggs, lightly beaten 75g fresh breadcrumbs
S W E E T 23
GLUTEN FREE CHRISTMAS PUDDING
Serves 8 Prep 40 mins Cook 8 hours
150g currants
In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, spices, brandy, grated apple, sugar, almond and golden syrup. Mix well and leave over night. In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt.
110g glacé cherries 100g raisins 50g chopped dates 50g mixed peel 1 lime
Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit. Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s two thirds full. Cover the top with a circle of greaseproof paper and two pieces of foil then secure with string.
1/2 orange 1/2 tsp mixed spice 1/4 tsp ground cinnamon 1/4 tsp grated nutmeg 2 1/2 tbsp brandy 1/2 large cooking apple 50g toasted almonds
Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for six hours, topping up with water as needed – always keep it halfway up the basin. Remove and cool. Wrap in cling film and store until Christmas Day in a cool spot.
170g soft dark brown sugar 1 tbsp golden syrup
C H R I ST M AS DAY
25g rice flour
The pudding will need to be steamed for two hours to heat through properly (use the same steaming method as above).
25g cornflour 110g fresh gluten-free breadcrumbs 1 tsp gluten-free baking powder 110g gluten-free suet
Serve with brandy custard, double cream, or ice cream. Merry Christmas!
2 large free-range eggs 1 large free-range egg yolk Butter, for greasing
S W E E T 25
P L A N T- B A S E D S T I C K Y TO F F E E P U D D I N G
Serves 6 Prep 50 mins Cook 25 - 30 mins
15 dates, pitted 1 cup hot coffee 195g flour, sifted, plus extra for dusting 1 tsp baking powder 1 tsp salt 6 tsp dairy-free butter 220g brown sugar
Preheat oven to 160°C. Place the chopped dates in a small bowl and cover with coffee. Leave to soak for 15 minutes or until the coffee has cooled. In a large bowl, sift together the flour, baking powder and salt. In a medium mixing bowl, beat together the butter and brown sugar. Combine the flaxseed meal and water in a small bowl and whisk to combine. Let it sit to thicken; this will become your ‘flax egg’. Add the flax egg to the butter-sugar mixture, along with the vanilla extract. Beat together until combined. Add the baking soda to the coffee-date mixture and let it sit for a minute.
4 tsp flaxseed meal 6 tsp water 1 tsp vanilla extract 2 tsp baking soda SAUCE
115g cup dairy-free butter 225g cup brown sugar 225g cup coconut cream
Add both mixtures to the large bowl with the flour mixture, mixing one spoonful at a time until combined. Spray six ramekins with olive oil and then dust with flour. Place onto a baking sheet and fill each one three quarters full. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. For the sauce, add all the ingredients to a saucepan and bring to the boil, stirring occasionally. Reduce the heat and let it simmer for five minutes until slightly thickened. Turn off the heat and let it sit until the puddings are cooked. When the puddings have cooled slightly, turn each ramekin over onto a serving plate, and gently tap until the pudding comes loose. Poke four holes in each and pour over the sauce. Let it sit for a few minutes before serving, to give the pudding a chance to absorb some of the sauce.
S W E E T 27
ST I C K Y TO F F E E P U D D I N G
Serves 7 Prep 1 hr 20 mins Cook 20 - 25 mins
225g medjool dates
Chop the medjool dates into small pieces, put them in a bowl, then pour over the boiling water. Leave for about 30 minutes until cool and well-soaked, then mash with a fork leaving a few chunks. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat the oven to 180°C.
175ml boiling water 1 tsp vanilla extract 175g self-raising flour, plus extra for greasing 1 tsp bicarbonate of soda 2 free-range eggs 85g butter, softened, plus extra for greasing 140g demerara sugar 2 tbsp black treacle 100ml milk Cream or custard to serve (optional) TOF FEE SAUCE
175g light muscovado sugar 50g butter, cut into pieces
While the dates are soaking, mix the self-raising flour and bicarbonate of soda together. Beat the eggs in a separate bowl. Beat the butter and demerara sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar). Add the beaten eggs a little at a time, beating well between additions. Add the black treacle to the mixture. Using a large metal spoon, gently fold in one third of the flour and bicarbonate of soda mix, then half of the milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm. Meanwhile, place the muscovado sugar and butter pieces for the sauce in a medium saucepan with half the double cream.
225ml double cream 1 tbsp black treacle
Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for two to three minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream. CO NT IN UE D
S W E E T 29
Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen them well from the sides of the tins with a small palette knife before turning them out. You can serve them straight away with the sauce drizzled over.
TOP TI P I F P R EPA R IN G IN A DVA N C E
Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover the serving plate with a loose tent of foil so that the sauce doesn’t smudge. There is no need to chill the puddings if serving on the same day.
S W E E T 31
C H O C O L AT E A N D C R A N B E R RY STO L L E N CA K E
Serves 10 Prep 1 hr 15 mins
Overnight soak the mixed fruit in the orange juice, zest and 30ml of the rum.
Cook 35 mins
When you are ready to make the stollen, stir in the cranberries and chocolate.
FOR TH E DOU G H
Melt together the milk, sugar and 75g of the butter. Leave to cool then beat one egg and one egg yolk into the milky mix. Set aside the spare egg white to use later.
100g dried mixed fruit 60ml coconut rum Zest and juice of 1 orange 50g dried cranberries 100g decent dark chocolate, finely chopped 375g strong white bread flour 25g cocoa powder 1/4 tsp salt 1/2 tsp nutmeg, grated 1 tsp mixed spice 2 tsp dried active yeast (not fast action) 150ml milk 125g butter 50g caster sugar 2 free-range eggs MARZIPAN
100g ground almonds 75g icing sugar 25g cocoa powder A few drops of almond essence FOR DUSTING
In a large bowl add the flour, cocoa, salt, nutmeg, mixed spice and yeast then gently pour in the egg and milk mixture and mix until you have a smooth dough. Knead lightly then place in bowl, cover with cling film and leave to rise for 30 minutes. While waiting for the dough to rise make the marzipan. Line a 30x20cm baking tray with greaseproof paper and preheat the oven to 190ËšC. Mix together the icing sugar, cocoa, ground almonds and the egg white you saved from earlier plus the almond essence. Knead until you get a soft, pliable ball. Melt together the remaining 50g butter and 30ml of rum. On a lightly floured board, knead the dough then roll out into an oblong shape about 5mm thick. Brush with the melted butter and rum. Turn the dough so you have a long oblong (rather than a wide oblong) in front of you. On the top cover 2/3 of the dough with half of the mixed fruit mix. Fold the bottom 1/3 two thirds the way up the oblong, then fold down the top third over it. Much like when you fold a letter for an envelope. Press down the open edges to help seal it. Turn the dough 90 degrees clockwise (a quarter turn). Roll out to an oblong shape again. Brush with the butter and rum then repeat step six with the remaining fruit. CO NT IN UE D
40g icing sugar 25g cocoa powder S W E E T 33
Mould the marzipan into an oblong shape just slightly smaller in length than the dough and half the width. Place the marzipan down the centre of the dough, fold the two sides of dough in to meet one another and place join side down in the lined tin. Brush the top with the butter and rum and bake for 35 minutes. As soon as the stollen is baked, brush with the butter and rum (you may need to re-melt) and dust with icing sugar and cocoa.
T H E A S C OT W I N E C L U B The festive season is a time to spend time with your friends and loved ones, be nostalgic and embrace your own family traditions. Whether it is decorating the tree together or watching your favourite festive film, there is a wine for every occasion! We have picked out a few traditions that are popular amongst many families across the country and selected one of our favourite wines from the Ascot Wine Club to go with each. Hope you enjoy each one, and we wish you a Merry Christmas. View the 12 Wines of Christmas
S W E E T 35
CINNAMON MINCE PIES
Serves 12 Prep 2 hours Cook 20 mins
350g luxury mincemeat 1 tbsp sherry 200g plain flour, sifted 1/2 tsp ground cinnamon 40g caster sugar 75g ground almonds 125g unsalted butter, diced 1 large free-range egg, beaten Milk, to glaze
Lightly butter a 12-hole pudding tray. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed then add the sherry and mix again. Place the flour, cinnamon, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the beaten egg. You can do this stage by hand by rubbing the butter in to the dry ingredients then adding the egg to form the dough. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour in the fridge. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes in the fridge. Meanwhile, preheat the oven to 200ËšC. Bake the mince pies for 20 minutes until golden brown. Remove to a wire rack and serve warm.
S W E E T 37
A S C OT ’ S U LT I M AT E GINGERBREAD
Serves 15 - 20 biscuits Prep 35 mins Cook 12 - 15 mins
350g plain flour, plus extra for rolling 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon 125g softened butter 175g light soft brown sugar
Preheat the oven to 180°C and line two baking trays with greaseproof paper. Sift the flour, bicarbonate of soda, ginger and cinnamon in a mixing bowl. Add the butter and blend until the mix looks like breadcrumbs, then stir in the sugar. Lightly beat the egg and golden syrup together and add to the bowl. Stir until it begins to stick together, then use your hands to form a dough. Tip the dough out, knead briefly until smooth. Wrap in cling film and leave to chill in the fridge for 15 minutes.
4 tbsp golden syrup
Roll the dough out to a 0.5cm/1/4in thickness on a lightly floured surface. Using cutters, cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.
TO DECORATE
Bake for 12-15 minutes, or until lightly golden-brown.
1 free-range egg
Writing icing Sweets (Smarties, chocolate chips, etc) or raisins for a healthier option!
Once cool, decorate however you want using the writing icing and sweets or raisins.
S W E E T 39
MULLED WINE
Serves 6 - 8 Prep 10 mins
Slice two of the blood oranges into thick rounds and juice the remaining orange.
Cook 30 mins - 3 hrs
Add the slices, juice, and rest of the ingredients to a large saucepan and stir on a low heat.
2 bottles of red wine
Be careful not to allow the mulled wine to boil, just gently simmer for at least 30 minutes, and up to 3 hours.
6-8 tbsp honey (to taste) 3 blood oranges 2 cinnamon sticks 16 whole cloves 4 star anise
Taste and add a little more honey if it needs sweetening. Ladle (and strain if desired) into cups before topping with your favourite garnishes.
3 bay leaves 1 vanilla pod Optional kick: 250ml Absolut Vodka Vanilla
NOTE S
•
Use a full-bodied wine for this as any soft notes will be lost
•
Experiment with different spirits and liqueurs, Havana Especial rum also pairs well with the sweetness and spices
•
Adjust the spices and honey quantities to taste
D R I N K S 41
MULLED CIDRE
Serves 6 Prep 30 mins
3 bottles Stella Artois Cidre 8 cinnamon sticks
Slice your blood orange into thick rounds and add to a large pan with the cinnamon sticks, cloves, Fever-tree Ginger Beer and Stella Artois Cidre on a medium heat. As soon as it starts to simmer, reduce the heat, and add the rum. Taste and add honey if you like it a little sweeter.
8 cloves 1 blood orange
Pour and serve.
500ml Fever-tree Ginger Beer Honey to taste
NOTE S
50ml Havana Club 7 Rum
•
Experiment with other liqueurs to change the flavours to your taste
D R I N K S 43
F E ST I V E E S P R E S S O M A R T I N I
Serves 2 Prep 5 mins
Add all the ingredients to your iced shaker, and shake. Strain with a fine strainer into a martini glass, and garnish with coffee beans or a cinnamon stick.
100ml Absolut Vodka Vanilla 50ml Kahlua 50ml fresh espresso coffee
NOTE S
•
Experiment with other liqueurs to change the flavours to your taste
1 cinnamon stick 1 vanilla pod, split Ice 3 whole coffee beans or another cinnamon stick for garnish
D R I N K S 45
EGGNOG
Serves 8 Prep 20 mins plus chilling overnight
700ml whole milk 300ml heavy cream 1 tsp vanilla extract 1 vanilla bean pod, split 1 tsp ground ginger 1 tsp freshly grated nutmeg 1 tsp ground nutmeg 3 cinnamon sticks 5 free-range eggs, separated
Set a large pan to a medium heat. Add the milk, cream, vanilla extract, vanilla pod and spices, and bring to the boil. Once reached, turn of the heat. Whisk the egg yolks and 150g of sugar together in a large bowl before slowly adding the warm milk mixture. Continue until completely combined. Add the rum and mix well before refrigerating overnight. Beat the egg whites until they have soft peaks and add the remaining 25g sugar. Fold the egg whites through the chilled eggnog until fully combined. Ladle into glasses and garnish with grated nutmeg and/or a cinnamon stick.
175g granulated sugar 125ml Havana Club Especial rum
NOTE S
•
The Havana Club Especial rum compliments this recipe well with its vanilla and cinnamon notes, however you can also make this without alcohol and a little more cream
D R I N K S 47
H OT C H O C O L AT E
Serves 4 Prep 10 mins
250g dark chocolate 500ml whole milk 200ml heavy cream 1 tsp vanilla extract 2 tbsp brown sugar Toppings of choice Optional kick: 50ml Chivas Regal whisky, or your favourite liqueur
Set a medium pan to a medium-low heat. Break the chocolate into small pieces and add to the pan with the milk, cream, sugar and vanilla extract. Stir whilst the chocolate melts and the drinking chocolate starts to simmer. Choose your consistency. This drinking chocolate will become quite thick, add a little more milk if you prefer a thinner chocolate. If too thin, add a little more cream. Add your optional liqueur at this stage as well. Once it has reached the desired consistency, ladle into cups and add your favourite toppings
NOTE S
•
Choose your chocolate to taste, 50-75% is recommended, with 50% giving a sweeter drink
•
For a thinner chocolate recipe try replacing the heavy cream with single cream
D R I N K S 49