CHRISTMAS SPECIAL
Christmas recipes
Index
01
BÙCHE DE NOÉL ROULÉE French Christmas dessert It is cooked in France for all Christmas season Any French person can feel relamed and excited about this fascinating and delicious BUCHE DEL NOEL
02
CRANBERRY STUFFED GAME HENS
03
If you've never worked with game hens before, they're very userfriendly. Even stuffed to excess, they only roast for about an hour in a hot oven, and as long as you don't overcook them (use a thermometer!), you'll be enjoying the kind of juicy, flavorful meat that people cooking turkey only dream of.
FRUIT CAKE
Classic fruit cake made with soaked unsweetened dried fruit. A festive, flavorful, and moist fruit cake to enjoy all holiday season. This family recipe will make you a fruit cake convert! This post is sponsored by AllClad.
04
STUFFED PORK LOIN The tenderloin is one of the favorite dishes to serve at Christmas and New Years. This time we want to share with you a very special way of preparing it: stuffed pork loin. It's a quick and easy delicacy to repair!
DBNRÚOCÉUHL E
A NATURAL DESSERT
HERE IS SOME OF THE INTERESTING HISTORY OF THIS DESSERT: • THE TRADITION OF THE BÛCHE DE NOËL WAS VERY WIDESPREAD IN EUROPE BEFORE THE ARRIVAL OF ELECTRICITY AND REMAINS CLOSELY LINKED TO THE HISTORY OF CHRISTMAS. • A FEW DAYS BEFORE CHRISTMAS, A LARGE TRUNK OR STUMP WAS CAREFULLY SELECTED TO LAST AS LONG AS POSSIBLE. IT WAS CHOSEN IN WOOD FROM FRUIT TREES SUCH AS CHERRY, WALNUT, CHESTNUT, OLIVE OR OAK. •
The selection and preparation of the Yule log followed a very precise ritual. The log had to be cut before sunrise. After having decorated it with leaves and ribbons, the log was to be carried two to the hearth. DIALOGUE: - If I had to bring my favorite dessert of my France, I would definitely choose the BÛCHE DE NOËL, it reminds me of my childhood in Lyon.- Oh! That´s very sweet! I would have brought one to you if you had told me before! Last week I still was in France.- Don’t worry, we can cook one right now! It would make me feel like home.- Alright! That´s an amazing idea.
Recipe PREPARATION TIME: 15 minutesCOOKING TIME: 10 minutes MATERIALS: baking trayspatulaelectric whiskor a pastry robot INGREDIENTS: Ingredients for a roll of 10 people: 4 eggs 120g sugar80g flour40g of hazelnut powderFor the chocolate ganache:250g dark chocolate250g of liquid cream50g butter
PREPARATION 1. We start with the ganache because we will have to give it time to cool and harden.2. Melt the chocolate in the microwave or in a double boiler. At the same time, heat the liquid cream.3. Pour the liquid cream over the chocolate, in 3 batches, mixing well after each addition.4. Add the butter in pieces and mix to melt it.5. Leave to cool and set aside in the refrigerator, stirring occasionally. The ganache is ready when it has the consistency of a spread.6. We move on to the rolled cookie.7. Preheat the oven to 180 ° C.8. Separate the whites from the yolks. Whisk the yolks with the sugar until the mixture turns white. Whip the egg whites and add them to the preparation. To be sure not to break them, add them in 3 batches: first a small part that you will manhandle a little to relax the dough, then the rest in two batches by going more slowly, always with the whisk.9. Do not hesitate to watch the video if in doubt.10. Then add the flour and the sifted hazelnut powder (this is important). Gently fold them in, again with the whisk.11. Pour the batter onto a rectangular baking sheet, lined with baking paper. Smooth with a spatula and bake for 10 minutes. I advise you to monitor the cooking closely because it can be variable depending on the oven over such a short period. The cookie is cooked when it is colored and the top no longer sticks to the finger.12. As soon as it comes out of the oven, turn the baking sheet over on a damp cloth (I spent mine entirely under water then I wrung it out well). This is important because it will allow you to roll your log without breaking the cookie. Immediately roll the cake in the tea towel and let cool for about ten minutes.13. When the ganache has cooled, unroll the biscuit and cover it with the ganache. Roll the cookie again and cut one end about 2 cm. Place it on top of the log. Then cover the whole with chocolate ganache using a spatula.14. With a fork, form streaks to make your dessert look as much as possible like a real log.15. Leave in the refrigerator at least an hour before serving. You can prepare the recipe the day before, it holds very well!16. I then decorated my log with icing sugar, little gifts and little stars, but it's up to you to decide what you have.
CRANBERRY STUFFED GAME HENS
CRANBERRY STUFFED GAME HENS Yes, I understand, the last thing you want to do on Christmas is spend all of your time in the kitchen while everyone else is relaxing and enjoying themselves. It only takes about 10 minutes to whip up the stuffing thanks to purchased cornbread muffins. Then it only takes about 5 minutes to prepare your game hens and stuff them, and then on to the oven to bake for about an hour while you kick back and put your feet up. Voila, you are done, and no one needs to be the wiser!
Roasted Cornish Game Hens with Cranberry Stuffing is a delicious, elegant, and inexpensive main course for your Christmas dinner or a special dinner party!These delicious game hens check all of the boxes; easy, inexpensive, flavorful, elegant, and festive, check, check, check‌ Tender, succulent Cornish Game Hens are stuffed with a tasty, moist and did I mention quick and easy, cranberry stuffing and then baked until they are golden brown.
RECIPE
Simple ingredients Stuffing
.-2 cups 1/2-inch bread cubes (such as walnut bread) .-3 tablespoons butter .-¼ cup minced shallots .-2 tablespoons chopped green onions .-salt and freshly ground black pepper to taste .-¼ cup dried cranberries .-1 cup chicken broth .-1 tablespoon chopped fresh thyme .-1 teaspoon minced fresh rosemary .-¼ teaspoon dried sage .-1 pinch cayenne pepper .-1 large egg, beaten .-3 tablespoons olive oil, divided, or as needed .-3 sprigs fresh thyme, or to taste .-3 sprigs fresh rosemary, or to taste .-2 Cornish game hens
Cornish game Hens
.-4 Cornish Game Hens .-2 Tbsp olive oil .-2 tsp kosher salt .-1/2 tsp ground black pepper
Christmas fruit Cake
Fruitcake is histórical It’s not just the cake that lasts a long time — the history of fruitcake goes way back, all the way to ancient Rome. A recipe from 2000 years ago had pomegranate seeds, pine nuts and raisins mixed into a cake made out of barley mash. Later in the Middle Ages, fruitcakes with honey, preserved fruit and spices were popular. Fruitcake made with butter and sugar was banned for a while in Europe in the 18th century because it was thought to be just too rich and tasty. From the 19th century on fruitcake became a traditional wedding cake in England.
Recipe Add FRUIT CAKE INGREDIENTS: 1 and 1/2 cups (180 grams) unbleached all-purpose flour 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 teaspoon Diamond Crystal kosher salt 1 stick (4 ounces; 113 grams) unsalted butter, softened 3/4 cup (160 grams) packed light brown sugar 5 large eggs, room temperature 1 tablespoon freshly grated lemon zest 1 tablespoon freshly grated orange zest 1/2 cup (120 mL) freshly squeezed orange juice 1 Granny Smith apple, peeled, and coarsely grated 3/4 cup (90 grams) slivered almonds (or chopped pecans or walnuts) 3 tablespoons (36 grams) finely diced crystallized ginger one batch soaked fruit mixture (see above) optional add-in: 2/3 cup (100 grams) chopped bittersweet chocolate or dark chocolate chipsFOR STORAGE: medium sherry or triple sec 2 large pieces of unbleached cheesecloth, for wrappingDECORATIVE GLAZE (OPTIONAL): 1/4 cup (72 grams) apricot preserves 1/4 cup (60 mL) water whole pecans, for garnishingtexto
Prparation Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok. Over low speed, slowly add the flour mixture until just absorbed. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture , and chocoate . Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times,until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture. Combine the apricot preserves and water in a small saucepan. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
Stuffed pork Loin
RECIPE
PROPERTIES AND BENEFITS OF PORK LOIN1. PORK TENDERLOIN IS LESS CALORIC THAN AVERAGE MEAT, AS IT CONTAINS 198 CALORIES PER 100 GRAMS, WHILE CHORIZO HAS 455 CALORIES, OR LAMB, WHICH HAS 294 CALORIES.2. PROVIDES THE B COMPLEX VITAMINS, NECESSARY TO MAINTAIN AND ACHIEVE GOOD HEALTH OF BODY TISSUES.3. IT HAS A HIGH CONTENT OF MINERALS, SUCH AS IRON, ZINC, PHOSPHORUS. MAGNESIUM AND POTASSIUM, NECESSARY TO MAINTAIN THE BODY'S BIORHYTHMS CORRECTLY.4. ITS DOSE OF THIAMINE HELPS TO ACHIEVE A CORRECT ASSIMILATION OF CARBOHYDRATES, WHICH BENEFITS THE BALANCE OF THE NERVOUS SYSTEM. INGREDIENTS 1 PORK LOIN OF 1 KILOO 1 CUP PRUNE, CHOPPEDO 1 CUP OF APRICOTS IN CHOPPED SYRUPO 1 CUP OF BEEF BROTHO 3 TBSP. COLD BUTTER IN CUBESO 2 TBSP. ORANGE MARMALADE
Preparation
1. Open the loin into a butterfly (cut from the center to each side, keeping it in one piece). Fill it with the plums and apricots, roll the meat again and tie with hemp thread. 2. Salt and pepper the tenderloin and seal in a skillet over high heat until golden. 3. Finish cooking in the oven for one hour at 180oC. 4. Heat a large and deep skillet, add the orange marmalade and the beef broth. Lower the heat until it reduces by half. Add the butter and integrate. 5. Add the tenderloin and glaze it. Cover your pot and cook for 10 minutes in the sauce over low heat. Slice and serve hot.
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