Christmas Foodie

Christmas foodie

By Inga's Sweeterie

Recipes/ Stories/ Things to do

The most wonderful time of the year is knocking at our doors!

The most wonderful time of the year is knocking at our doors!

Do you realize that? I know, it's very exciting and great!

That Christmas spirit makes us feel somehow better, kinder, happier. We start thinking more about the others, try to make good deeds and smile more!

Do you realize that? I know, it's very exciting and great!

That Christmas spirit makes us feel somehow better, kinder, happier We start thinking more about the others, try to make good deeds and smile more!

How not to if everywhere you go you see decorated shops, cafes and even streets? At least for me, my heart fills with happiness that I want to spread everywhere around me!

How not to if everywhere you go you see decorated shops, cafes and even streets? At least for me, my heart fills with happiness that I want to spread everywhere around me!

Christmas is a time to stop and enjoy - no matter if that is your beautiful Christmas tree, your cozy fireplace, new recipe that would fit just perfectly for that festive lunch with your family or just because you're healthy and able to appreciate everything that is going on around you!

Christmas is a time to stop and enjoy - no matter if that is your beautiful Christmas tree, your cozy fireplace, new recipe that would fit just perfectly for that festive lunch with your family or just because you're healthy and able to appreciate everything that is going on around you!

Editor's note Merry Christmas!

We can't predict what is waiting for us due to Covid-19 and all the terrible things that are happening this year but faith must remain the most important value for all of us Things are happening for some reason and even if we can't understand it yet, just believe that we're getting some kind of lesson and need to learn or change something in our lives to be able to survive!

My wish for this Christmas is to rethink your values, be more human to everyone around us, smile everyday and find joy in small things! Love, Inga

CHRISTMAS TRADITIONS

BY INGA KUPSYTE

Close your eyes and think about the coziest place in the world? What would it be? Snowy mountain house with a fireplace, sunny beach with a cocktail in your hand or your dreamy home with loved ones gathered around?

No matter what your answer is, the fact is that Christmas is coming!

If you're as crazy as I am about this holiday, you will be very happy about this fact

So let's talk about the traditions of this holiday

Every nation, town, island and family has something of their own to make this holiday memorable. Us too, as a family, we actually mixed Lithuanian and Greek traditions to our perfect Christmas blend.

As you may know, Lithuanians and Greeks celebrate Christmas completely different so let’s learn about the differences in these two countries.

In Lithuania we have magical Christmas Eve when all family gathers around the table to eat dinner and celebrate the upcoming birth of Jesus.

It is common to have 12 dishes at the table (the same as the number of apostles) that include vegan and vegetarian options. The main course at least in my family used to be boiled potatoes with peas and some kind of fried or baked fish Many dishes from herring (the most common fish of the Christmas period in Lithuania), potato salads and other

We start our dinner with a pray and a share of paplotėlis (that is a special thin wafer named as a body of Jesus that we all share) And then we start eating The tradition says that you have to try all 12 dishes during that night

After dinner we have some traditional games including picking the pieces of hay from under the tablecloth and measure who got the longest one which promises that person the longest life!

Also there is a legend that during this night even farm animals start talking as it’s so magical!

"EVERYNATION,TOWN, ISLANDANDFAMILYHAS SOMETHINGOFTHEIR OWNTOMAKETHIS HOLIDAYMEMORABLE."

And then there is Christmas morning with all the presents under the Christmas tree. Everybody gathers around to find and open their presents. There is this amazing chaos with so much joy, wrapping paper flying around, excitement and happiness. Usually the first Christmas day is for family lunch/dinner and the second day is for visiting other relatives, exchange gifts with them and lots of talks.

On the other hand Greeks tend to celebrate Christmas in a totally different way but also has some interesting traditions as well.

The day before Christmas the housewives start making festive desserts for Christmas such as kourabiedes (goat milk butter cookies with almonds), melomakarona and diples (fried dough dipped in syrup, served with honey and cinnamon) The neighborhoods start smelling like Christmas and children walk from door to door singing carols and collect sweet treats or money.

On Christmas morning everybody goes to a special Christmas service in church that starts early in the morning

And then from the very early in the afternoon families start preparing Christmas table where the best china is taken out from the cupboards The main dishes are different kind of meats especially pork roll stuffed with plums, nuts or other ingredients Salads with pomegranate or cabbage are popular as well. Also homemade savory pies such as spinach or feta cheese pies.

For dessert Greeks have a tradition to make a “log" shaped dessert that is stuffed with cream, chocolate or chestnut cream

Both quite different but lovely and worth living traditions make me realize that Christmas is really a magical time of the year. No matter what happens, this day brings us together, helps us forget our problems at least for that moment and simply makes our lives beautiful and filled with love

And afterall it doesn't matter what traditions you have, keep the joy, closeness and festive spirit with you!

Happy Holidays!

Lemira Kepiniai

For more information and orders visit: https://www.instagram.com/lemirakepiniai https://www.facebook.com/lemirakepiniai/

1 Tell us more about yourself?

Lemira kepiniai - classic and modern desserts created by mother and daughter. You may ask why "Lemira kepiniai"? Well it's a combination of words - mother's name Laima and the greek word "mira" (Greek: μοίρα), which means destiny. We believe that everyone must follow the path that is closest to him, so realizing that pastry is our passion, there is no doubt that it is our destiny.

2. What is your main idea for creating desserts ? The love of pastries in our family is passed down from generation to generation My mother's grandmother was baking cakes in the stone oven and as far as I remember my childhood my mother was serving the most delicious masterpieces for the holiday table!

3. What are you planning for Christmas? It this day important to you? Do you create something special for your customers for this holiday ?

Christmas was always a family day for us so this day means a lot. Every year we make traditional dishes and surprise everyone with a new dessert that we create Also we always try to make some changes in our menu for the customers and adjust all the flavors to the seasons. So that's why there are more suggestions with chocolate and red fruits in our menu. But of course, we listen what our clients want so we offer only the best desserts for their taste!

4.Where do you find inspiration for your work?

I guess you can say that we get inspiration from our kids, family, seasons, nature and of course internet and famous pastry chefs

5. What does good dessert mean to you?

We are all about simplicity and natural taste. So good dessert has few but good quality ingredients, a lot of flavor and not too much sugar.

If you spend your holidays in Naxos, here is the list of what to do in this beautiful island.

Even though there's no snow in Naxos this year (yes, sometimes we get lucky enough to see this joyful phenomenon), the spirit is here and that's all we need

2020 has brought various feelings to all of us and there's no doubt that this holiday is completely different from any other year but don't let fear and stress to overpower this beautiful period

You don't need much to be happy, you know that, right? If not, let me remind you that probably you ' ve already have everything you need - you are healthy and you have people that love you! That's all!

You don't need to load your Christmas tree with presents, buy expensive products to make that gourmet dinner or go to a fancy restaurant to feel more special!

Top things to do in Naxos during holiday season:

Day trip to a mountainous village - Filoti, Apeiranthos, Chalki. Walk around in an empty village, narrow streets, smell the burning wood from the houses. Sit for a warm coffee or tea and a dessert in few open places or have rakomelo (warm alcoholic drink from raki and honey) with some snacks

Explore narrow streets of Chora. Find decorated places all over the town and level up your Christmas mood to the top!

Organize Christmas movie night with your friends! Make some snacks and warm drinks! Find the list of the best Christmas movies below!

Organize Christmas cookies baking night. Find some recipes and make them with your friends Be sure, your house will be filled with the ultimate holiday smell for few days!

PAGE 12| CHRISTMAS FOODIE

Most of the time dishes that we use to serve food tell a lot about us and things we love Handcrafted plates tell a different story, our food looks better and definitely more delicious! Interesting and unique shapes that were created by hands makes every meal somehow special So why Christmas shouldn't be that beautiful moment to give ourselves the greatest gifts?

1. What inspires you to create?

Good mood and new impressions: it can be travels, museums, exhibitions or just meeting interesting person.

2. How did your ceramic journey started?

It started as hobby to relax after work. I was so much into clay that participated classes with every possibility and as often I could without an idea that one day it will turn to be my job. After a visit to one of the pottery centers in CreteMargarites village - I decided that it's time to turn the hobby into work.

3.What does Christmas mean to you and your work?

Holidays - we work 6 summer months in a row so Christmas time is for relaxing and being with family and friends.

For more information and orders visit https://www.eaceramicstudio.com/

RECIPES

CHRISTMAS BAKING

Once you realize that Christmas is around the corner you start making a list of things to do and bake prioritizing the most important things

First you need to decorate your house to feel that holiday spirit and then to take a moment to organize your baking. This chapter is dedicated to the best cookies and cakes that will make your house smell like a magical place!

Try the most aromatic gingerbread cookies, German classic cake and lovely cheesecake with seasonal fruits!

Gingerbread oookies

DIRECTIONS

INGREDIENTS

Mix flour, baking soda, salt and spices in a bowl Dice cold butter and add to the flour mixture together with sugar. Rub with your fingers until you get crumbs.

Add egg yolks and honey. Knead to a dough, wrap in a plastic cling and leave in the fridge for at least 30 minutes.

Take out and roll out 3-5 mm thickness square or a circle. Cut out different size of stars, transfer them to a baking tray lined with a baking parchment.

Bake at preheated to 180C oven for 10-12 minutes (don’t worry if you think they are too soft after 10 minutes, they get harder as they cool).

Leave to cool and decorate with royal icing and sprinkles. Leave to dry.

Cocoa gingerbread oookies

DIRECTIONS

Add powdered sugar, honey and butter to a small saucepan. Melt all together on a medium heat.

Remove from the heat and add eggs. Mix until smooth.

Add flour, spices, cocoa and baking powder in a bowl. Add warm butter mixture and knead to a dough. Wrap in a plastic cling and leave in the fridge for at least 30 minutes

Take out and roll out 2-3 mm thickness circle Cut out stars, trees or any other shape you have Transfer to a baking tray lined with baking parchment

Bake at preheated to 175C oven for 10-12 minutes

Remove from the oven and leave to cool Decorate with royal icing, build a gingerbread house or make some Christmas tree decorations Leave for icing to set

Royal icing

Pass egg whites through a sieve and beat lightly Add little by little powdered sugar until you reach the consistency of your needs

If you want to make it as a glue for building a house, it needs to be very thick

If you need it for filling the top of cookie, keep it on a thin side

Sugar cookies

DIRECTIONS

Beat soft butter with powdered sugar with paddle attachment until light and fluffy Add egg and egg yolk, mix to incorporate them well. Add flour with salt, mix until it forms to a ball. Wrap to a plastic cling and leave in the fridge for at least 30 minutes.

Take out and roll out to a thick circle To make ornaments you can either use a ornamental rolling pin or a crocheted napkin. For the latter, place the napkin on top of the dough and roll with a rolling pin to get the ornament Remove the napkin and cut out cookies. Also you can use tall crystal glass and roll out the dough Bake cookies at preheated to 180C oven for 10-12 minutes or until edges turn golden. Remove from the oven and leave to cool

Melomakarona

If you're living in Greece, you can't imagine your Christmas without these little treats!

Melomakarona is probably the most lovable dessert for the holiday period And the best part - you can make your own without too much of a trouble. These cookies are incredibly delicious, dipped in sugar-honey syup and can last for a few weeks thanks to their not so secret ingredient - semolina! It's so easy to make so you will definitely give them a try! So go ahead and fill your home with Christmas spirit!

INGREDIENTS

Melomkarona

In Greece there are two kinds of semolina - coarse and fine For this recipe you need both kinds so if you live abroad just look for different size of granules and it will be fine. We use both kinds because the coarse semolina keeps melomakarona crunchy for a long time and fine semolina absorbs better the syrup and make them moist

DIRECTIONS

Put oil, orange juice, brandy, zest and sugar in a bowl and whish until well combined

In another bowl mix flour, semolina, baking powder and spices

Pour all the flour mixture at once to the first bowl Using your hands try to wet flour scooping liquid from the bottom, mixing until there are no more dry ingredients

Do not mix too much, dough must be soft and oily If you overmix and dough becomes dry, melomakarona will crack as you form them. Form cookies of the size you like (from a walnut to plum size) and place them on a baking tray lined with a parchment paper. Using your fork, mark every cookie lengthwise (making this kind of stamp Ϡ on every cookie)

Bake at preheated to 190C oven for 20-25 minutes or until golden brown Remove from the oven and dip immediately in cold syrup. Strain on a wire rack and then transfer to a serving plate

Drizzle with some honey and sprinkle with chopped walnuts

Syrup

Christmas is a magical time when families gather together to watch movies, eat dinner or cook in the kitchen If you want to include even your little ones in the food making process, here is a great idea to start with

ByAstaVeselkovė

After my girls, Sofia and Victoria, were born I constantly search for healthier recipies. As long as I'm responsible for their food my purpose for it is to be various, healthy and nutritious

When my girls started eating solid foods I wanted to introduce them with a real taste and later on added spices. Kids food doesn't have to be plain! As for desserts I use naturally sweet ingredients like banana, date, sweet potatoe etc and when possible I choose so called "good" fat

These Christmas cookies and super easy to make even together with children, naturally sweet and you can change spices or don't use them at all Keep baked cookies in a sealed bag or you can freeze them

Words by ASTA VESELKOVĖ

Sweet potatoe cookies

DIRECTIONS

Peal and boil sweet potatoe. Let it cool.

INGREDIENTS

150 g sweet potatoe, boiled

60 g coconut oil, melted

180 g dark spelt flour (or other of your liking. You can mix oat + spelt etc. )

1 tsp cinnamon

1/2 tsp nutmeg

1/3 tsp ground cloves

1/3 tsp cardamon

Mash it with food processor until puree. Melt coconut oil and mix it with potatoe puree.

Mix flour with spices and pour it to puree.

Stir well until there are no dry ingredients left.

Knead a bit to get a ball.

Roll out the dough about 0.5 cm thickness and press shapes of your liking.

Transfer cookies to a baking tray lined with a baking paper. Bake at preheated to 160C oven for about 15 minutes. Let them cool and enjoy!

Kūčiukai

DIRECTIONS INGREDIENTS

250 g flour

125 g lukewarm water

10 g fresh yeast

50 g sugar

Mix water with yeast and sugar

Add 160 g flour (from the amount given in the recipe) and mix well. Cover with a kitchen towel and leave for 45 minutes.

In stationary mixer with a hook attachment add the rest flour and poppy seeds

Add yeast mixture and start kneading Add oil and salt. Knead for about 10 minutes or until the dough forms a ball.

Transfer into a clean slightly greased bowl. Cover with a kitchen towel and leave in a warm place for about 1-2 hours until doubled in size

Place the dough on a slighly flourered surface Take a small piece and roll out to a thin line (not thicker than a finger), cut into small chunks.

Place them on baking trays covered with baking parchment and bake in the preheated to 180C oven for 10-15 minutes or until golden brown

Remove from the oven, leave to cool and store in an airtight container.

Traditional Lithuanian treat for a Christmas period. You can find them in any shop in Lithuania during this holiday season but homemade, of course, are so much better! If you like them softer, remove from the oven right away when they're done but if you like the crispy, turn off the oven and leave them to sit for about 5 minutes more

sdner Stollen

Classic German sweet bread, moist, studdied with candied fruits and marzipan, dusted with a thick coat of powdered sugar is an absolute Christmas dessert!

its nge

275 g AP flour

1 tsp spice mix (cinnamon, cloves, nutmeg)

A pinch of salt

50 g soft butter

1 egg 200 g marzipan

25 g butter, melted, for brushing Powdered sugar for coating

s Add orange nberries nd brandy in a d warm it up uits and leave k well °C), add sugar

d flour, spices, mixture. Start ok attachment nd soft butter. es or until you n sticky dough. a clean bowl, loth and leave 1 hour or until

ightly floured surface and knead to a rectangle using your fingers. Strain dried fruits and place them in the middle of dough. Close towards center the edges and start kneading until dried fruits are well incorporated.

Roll out a rectangle with rolling pin

Take marzipan and roll to a “sausage” with your hands and press it to one edge of the dough (lengthwise) Bring the other edge on top and close well the connection

Place stollen on a lined baking sheet. Cover loosely with a tablecloth and let it proof in a warm place for 40-60 min. Preheat the oven to 180°C and bake for 45-50 min or until golden.

Leave for 5 minutes, then brush with melted butter. Immediately sprinkle with a generous amount of powdered sugar. Let cool completely.

INGREDIENTS

Base:

150 g flour

50 g sugar

1 tsp baking powder

¼ tsp salt

60 g cold butter, diced

1 egg

ginger powder, cinnamon, nutmeg

For the base, add flour, sugar, baking powder, salt and spices in a mixing bowl. Add cold butter and mix until you have wet crumbs.

Add egg and mix until combined into a dough.

Wrap it in plastic cling and keep in the fridge for 30 minutes.

Roll out to a circle. Transfer to a 20 cm baking tin Press the dough well to the walls

Bake at 180C for 15-20 minutes

Filling:

Christmas cheesecake

Yield: 20 cm cheesecake

Preparation time: 15 min

Baking time: 1 hour 5 min

Serving:

300 g curd or sweet myzithra (for Greece) 200 g mascarpone cheese 80 g sugar 2 eggs vanilla mandarines, gingerbread cokies, candies

For the filling, blend curd until smooth in a food processor. Add one egg if needed to help for a smoother result.

Transfer to a mixing bowl. Add the remaining ingredients. Whisk well until smooth creamy consistency.

Once the base is ready, pour over the filling

Reduce the temperature to 160C and bake cheesecake for 40-50 minutes or unil sligthly jiggly in the center

Turn off the oven and leave for 15-20 minutes Then remove and leave to cool (overnight if possible)

For serving:

Garnish with seasonal fruits, gingerbread cookies, chocolate candies or anything you have in your cupboards!

Dust with icing sugar for that snowy look and serve!

FESTIVE BRUNCH

There's something special about Christmas breakfast! Waking up before everyone else, quietly closing kitchen doors and start making a feast.

Whisking, baking, frying only the best dishes for this magical breakfast. Plan your menu ahead and leave all the stress away

Make some hot coffee and fill your home with delicious smell of freshly baked pancakes, french toast or other dishes you will find in this chapter!

American pancakes

Serving:

5-10 slices of bacon maple syrup o honey

Yield: for 2 people DIRECTIONS

Separate egg yolks from egg whites

Sift flour, baking powder in a bowl.

Add salt and sugar.

Add egg yolks and pour milk Whisk vividly until there are no lumps or dry ingredients.

Whisk egg whites to a stiff meringue

Add to the first mixture. Mix gently.

Fry pancakes in a hot non sticky pan.

In a dry pan fry the slices of bacon until crispy. Put 4-5 pancakes in a plate, top with bacon slices and sprinkle with maple syrup or honey!

DIRECTIONS

Whisk light cream, eggs and salt in a large bowl

Take every slice and dip each side for 30 seconds in cream

Heat a frying pan, add butter and leave to melt

Put as many slices of brioche as fit and fry until golden brown in each side

Add

Pancakes with caramelized apples

INGREDIENTS

120 g flour

A pinch of salt

1 tbsp sugar

1 tsp baking powder

1 egg

200 g sour milk or kefir

1 tbsp oil

Peel, remove the seeds and slice apples

Heat well a non sticky pan. Put apple slices and cook until they loose all the liquid Stir with a wooden spoon until they start getting golden and soft. When there is no liquid in the pan, add cinnamon and stir well Add honey, reduce the heat and mix well. Leave to cook for 3 minutes and then add orange juice Stir for 1 minute and remove from heat

Put sour milk, oil, egg, salt and sugar in a bowl and whisk well. Mix flour and baking powder Add little by little to the first mixture. Whisk well until there are no lumps. Leave aside for 10-15 minutes

Heat a non sticky pan and brush with some oil. Pour a scoop of dough for every pancake

Fry for 1 minute or until bubbles appear on the surface Flip over and fry for a little bit more. Serve while they’re still hot

Oatmeal banana pancakes

Glutenfreeandhealthierversionofpancakesthatyouwilllove Ifyoudon'thave oldfashionedoats,useinstant Justneedtoaddsomealmondmilkorwater

INGREDIENTS

80 g old fashioned oats

1 large ripe banana

1 large egg pinch of salt

50 g almond milk (if the consistency is runny, then no need to add all of it)

For serving

Plain greek yogurt banana slices berries

DIRECTIONS

Blend all the ingredients in a food processor until smooth

Add more milk if needed to get the batter-like consistency.

Scoop one large spoon for one pancake in a heated pan Fry for 1 minute one side, flip and fry for 30 sec-1 minute on the other side. Remove to a plate Make all the batter

Divide pancaes into plates and serve while still warm.

Savory sweet potato pancakes

INGREDIENTS

500 g sweet potatoes

1 onion, peeled and grated

2 tbsp lemon juice

2 eggs, lightly beaten

100 g flour

salt, pepper

For serving

150 g plain yogurt

80 ml black caviar

1 lemon

1 tsp chopped dill

DIRECTIONS

Grate potatoes and mix with onion, lemon juice, salt, pepper, eggs and flour

Heat some oil in a pan and fry 4-5 pancakes at a time for about 2-4 minutes on one side

Flip and fry until golden brown from the other side

Serve with plain yogurt, black caviar, some dill and lemon wedges on the side

INGREDIENTS

For 2 portions

4 eggs

2 tsp butter salt, pepper

For serving

2 slices of bread or croissants

3 tsp mayonnaise

2 slices of cheese

2 slices of turkey, ham or bacon

2 leaves of lettuce

Scrambled eggs

Themostdeliciousbreakfastsandwich!Veryimportant thingwhenyoumakescrambledeggs,don'tovercook them!Removefromtheheatwhiletheylookslightly runningandit'sok!Youdon'twanttoserverubber-like eggsforChristmasbreakfast,right?

DIRECTIONS

Crack eggs in a bowl and whisk together. Put the non sticky pan on a low heat, add butter and wait until it melts.

Pour the beaten eggs and slowly start stirring with a spatula (make a move of drawing a number 8, then around the pan). Keep eggs moving all the time bringing in all mixture from the edges of the pan

At the end, add salt and pepper Scrambled eggs are ready when they look silky and slightly runny (don't worry as they'll continue to cook even after you've removed them from the heat While you make your eggs, toast two slices of bread. Spread some mayonnaise on top, add some lettuce, slices of cheese and turkey and divide your scrambled eggs on top and finish with some freshly grounded pepper

DESSERTS IN 10 MINUTES

Sometimes you plan and plan different things but reality changes everything in just one second.

People are coming for Christmas dinner and there is not much time to prepare something decent for a dessert.

In this chapter you will find some life saver ideas for the last minute treats!

Salted caramel

DIRECTIONS

In a saucepan mix sugar and glucose syrup Without stirring (just move the saucepan) boil on medium/high heat until you reach a light caramel colour

At the same time in the other saucepan heat the heavy cream (don't bring to boil) When the caramel color is ready, carefully add the heavy cream in three parts, stirring very carefully with a wooden spoon

When you pour the last part of heavy cream, keep stiring on a medium heat for 1-2 minutes.

Remove from heat and leave to cool to 4550°C

Add diced butter and blend with a hand blender until smooth. Add salt and mix.

Pour in a jar and keep in a fridge

Banoffee

INGREDIENTS

100

DIRECTIONS

Crush cookies in a food processor until small crumbs Add cinnamon and melted butter. Mix well.

Divide cookies into the glasses, press lightly to even the surface.

Using two spoons or a pastry bag spread a generous layer of caramel on top of cookies.

Slice bananas and divide into the glasses (one layer is enough unless you want to make a real banana lover banoffee).

Whip cold heavy cream (we don’t use any sugar here because the dessert is already full of sweetness) until soft peaks.

Spoon whipped cream in the glasses. Sprinkle with grated chocolate.

Chocolate cremeux

INGREDIENTS

2 egg yolks

40 g sugar 100 g milk

150 g heavy cream

120 g dark chocolate

DIRECTIONS

Mix milk, heavy cream and half sugar in a saucepan. Put it on a medium heat until gets warm.

Mix the rest of sugar with egg yolks in a bowl. Chop chocolate and put it in another bowl. When milk is warm, add some milk into eggs mixture just to even the temperatures and then pour everything in a saucepan and cook stirring until it reaches 82C.

Pour over the chocolate. Leave it for a minute and mix it well until gets shiny and smooth.

Divide the cremeux into individual bowls and leave to cool. Serve with fresh fruits of your choice.

Triffle with sour cherries and chocolate

A dessert that needs only few ingredients and most of the time you can find them in your cupboard If you don't have sour cherries in syrup you can use cherries from a can that are suitable for tart fillings or use your favorite jam instead! Also for a cookie layer you can use leftover gingerbread cookies you have!

INGREDIENTS

Chocolate mousse

200 g heavy cream (36 % fat)

80g dark chocolate 60 g milk or light cream

Whipped cream

200 g heavy cream (36% fat) 2 tbsp powdered sugar (optional)

DIRECTIONS

For the chocolate mousse

Heat the milk in a saucepan. Pour over the chopped chocolate Leave for a minute and then mix with a spatula from the center until smooth and shiny

Whisk the heavy cream until soft peaks

Add into chocolate mixture in two parts, folding gently. Fill a pastry bag with mousse and leave aside until needed

Whipped cream layer

Whisk heavy cream with powdered sugar until soft peaks.

Fill a pastry bag and leave in the fridge until needed.

Assembly

Crumble one layer of cookies in a glass.

Add a layer of chocolate mousse

Spread a layer of sour cherries and crumble some cookies

Add a layer of whipped cream

Continue the layering if needed until you reach the top of the glass.

Cherry layer Cookie layer

Sour cherries in syrup or cherry filling

Chocolate cookies or pieces of brownies

MASTER PIECES

Always dreamed about that special dessert for your Christmas table? Have you ever thought who’s stopping you? Don’t have enough skills, equipment or a recipe?

I think this year we’ve got you covered as in this chapter you will find easy recipes for impressive desserts!

A little tip before you start – read carefully the recipe and all the steps, gather all the ingredients and do the magic!

Cherry

raspberry entremet

If you're looking for a wow effect, this dessert is definitely the one for you to make Easy/medium difficulty, great flavors and definite centerpiece on Christmas table!

Yield:18cmsiliconeroundmold

INGREDIENTS

For the base

135 g almond paste 50 % 23 g sugar 75 g whole eggs 15 g egg yolks 0 5 g salt

17 g cocoa powder 1.5 g baking powder 28 g butter, melted

Raspberry jam*

100 g frozen raspberries (or raspberry puree) 45 g sugar 20 g glucose

DIRECTIONS

Cherry berry jam Sugar syrup* Dark chocolate mousse

96 g raspberry jam * 115 g glace cherries 32 g desiccated coconut 67 g sugar 50 g water

130 g dark couverture 70 g sugar syrup* 37 g egg yolks 300 g semi whipped cream

For the base

Mix almond paste and sugar in a mixer with the paddle attachment and slowly add the eggs, egg yolks and salt (If your almond paste is very thick, blend in a food processor with eggs first)

Mix in the sifted dry ingredients and add in the melted butter Divide equally between 2 x 15 cm discs and bake at 170 C for 8-12 minutes

Make raspberry jam:

Place raspberry puree, sugar and glucose in a saucepan and bring to boil

Continue to heat while stirring gently until you reach a temperature of 104C Place in a bowl and cover with plastic wrap touching the surface

For the cherry-berry jam

Combine glace cherries and jam in a food processor until combined Remove from the food processor and add in the coconut Set aside

For the syrup

Boil sugar and water together just until the sugar is dissolved and then remove from the saucepan. Once cooled, store in the fridge in a sealed container.

For the mousse

Melt the couverture in the microwave to 60C, stirring regularly

Place egg yolks in a mixer and whisk Place sugar syrup in a saucepan and boil to 123 C Pour the boiled syrup directly in when it reaches temperature while continuing whisking on high speed to create a bombe paste (Pate-a-bombe)

Fold a small amount of the whipped cream through the couverture until you reach a consistency similar to the bombe paste Then fold the couverture mixture through the bombe paste and lastly add the remaining semi whipped cream

Assembly

Coat chocolate base with the cherry berry jam mixture

Pipe the chocolate mousse into the base of the mould and spoon it up the sides Place in a layer of the coated base, with the chocolate base side facing up

Fill the mould with chocolate mousse and place the remaining pain de gene disc on to create a base Freeze the cake

Tonka bean and mandarine entremet

Yield: 18 cm ring

INGREDIENTS

For the base

75 g sugar 70 g flour 4 g baking powder 30 g sunflower oil 100 g eggs 40 g milk

Tonka bean mousse

375 g heavy cream (36% fat) 120 g milk 75 g sugar 90 g egg yolks 7 gelatin ¾ tonka bean

DIRECTIONS

For the base

Preheat the oven to 180C. Put all the ingredients (except for the milk) in a mixer with a whisk attachment and whisk until double in size

Add milk and mix gently

It is better to use a baking tin as the batter is quite liquid Cover 20 cm round baking tin with a baking parchment and pour in the batter. Bake for 15 minutes or until the surface gets lightly golden. Remove from the oven and leave to cool

Cut out 16cm diameter for the cake

Soak gelatin in ice cold water for 10 minutes

Heat heavy cream with mandarin zest and leave to cool

Heat heavy cream, mandarin puree and lemon juice

Whisk egg yolks and sugar in a bowl Pour some warm mixture into egg yolks, whisk to even temperatures Pour back in a saucepan and boil whisking all the time till temperature reaches 82C

Remove from heat and add strained gelatin. Mix until dissolved

Cover with a plastic cling 16 cm ring from outside Pour in mandarin cremeux and freeze

Mandarin cremeux

150 g mandarin puree 12 g lemon juice 150 g heavy cream (36% fat) 7 g zest of mandarin 73 g egg yolks 90 g sugar 4 g gelatin

Mirroir glaze

150 g water 300 g sugar 300 g glucose syrup 200 g sweetened condensed milk 20 g gelatin leaves 300 g white chocolate Food coloring

For tonka bean mousse

Soak gelatin in ice cold water for 10 minutes Whisk heavy cream until soft peaks. Leave it in fridge until needed Pour milk, grate tonka bean and heat until milk simmers Close the lid and leave for 10 minutes Reheat the milk Whisk egg yolks and sugar in a bowl Pour some of warm milk in a bowl and whisk to even the temperature. Pour everything back to the saucepan and simmer whisking all the time till the temperature reaches 82C.

Remove from heat and add strained gelatin Mix until dissolved Strain in a clean bowl Leave to cool to 32C and fold in whipped cream

Assembly

Cover 18 cm ring with a plastic cling from outside. Put it on a stable tray that fits in a freezer

Pour half of tonka bean mousse in the ring. Place frozen mandarin cremeux in the center Add the rest of mousse Place the base on top, press lightly to even the base

Put it in the freezer overnight

Remove fom freezer, remove the ring rubbing it with warm hands. Place it on a cup in a large tray. Glaze with mirroir glaze Pick carefully the entremet up, collect the excess of glaze and transfer to a serving disc with a spatula Defrost it in the fridge Decorate as you like

Mirroir glaze

Soak gelatin in ice cold water for 10 minutes.

Boil water, sugar and glucose syrup to 103C

Remove from heat, add strained gelatin Mix to dissolve Add condensed milk Pour over chocolate Blend to emulsify.

Add food color of your choice Cover with a plastic cling (body to body) and leave in the fridge for 24 hours

The next day heat the glaze in microwave until 80% of glaze is melted Blend until smooth Use at 35C Gather the leftovers in a bowl, cover with plastic cling and keep in fridge for up to a month.

Mandarin cremeux

Gingerbread cake with cream cheese

Soft, aromatic and very delicious cake that should be your new MUST for the holiday season! Cream cheese makes a perfect match and a secret berry layer will give a smile even to the most grumpy ones!

P S if you don't like cranberries, use other red fruits or even mandarines!

Yield: 15 cm cake

INGREDIENTS

Soft gingerbread sponge cake

270 g flour

1 tsp baking soda

A pinch of salt

4 tsp gingerbread spice mix (cinnamon, cloves, nutmeg, ginger, cardamon)

Zest of ½ orange

2 eggs

100 g brown sugar

100 g honey, liquid 125 g butter, melted, cold

100 g heavy cream (36% fat)

150 g milk

DIRECTIONS

Gingerbread sponge

Whisk eggs and sugar in a mixer with a whisk attachmet until pale and fluffy.

Add honey and orange zest. Mix butter with heavy cream and milk. Add to the first mixture, mix gently.

Sift flour, baking soda, salt and spices in a separate bowl.

Add to egg mixture and mix well until there are no lumps or dry ingredients left Butter and flour three 15cm diameter round tins (if you don‘t have, just bake one layer at a time) Divide the dough equally Bake at preheated to 175C oven for 25-30 minutes

Remove from the oven and leave to cool on a wire rack

Cream cheese frosting

150 g butter

200 g powdered sugar 200 g cream cheese

Berry filling

220 g cranberry puree 100 g sugar

6 g gelatin

Cream cheese frosting

Beat butter with a paddle attachment until light and creamy. Stop the mixer and scrape bowl from time to time. Add powdered sugar and beat until well incorporated.

Add cream cheese and mix well. Store in the fridge until needed.

Berry filling

Soak gelatin leaves in ice cold water for 10 minutes or until soft Heat cranberry puree with sugar but don't boil (just enough for sugar to dissolve)

Remove from the heat and add strained gelatin Mix until melted Cover a 13 cm ring with a plastic cling from the outside Place it on a stable tray that can fit in the freezer

Pour cranberry gelly in the ring and freeze

Assembly

Cut the tops of every sponge to even them.

Add some frosting on a base where you will serve the cake. Place the first sponge.

Using a pastry bag or a spoon, add one part of frosting and even it with spatula.

Add some extra frosting around the edges Place frozen berry filling

Add second sponge Pipe some more frosting Place the last sponge Make sure your cake is straight

Add the rest of frosting on top and on the sides

Decorate with rosemary and pomegranate seeds or cranberries

Leave for 1-2 hours to settle

"Laukiam Kalėdų"

When you think about Chistmas, what is the key element for a complete celebration?Decorations,I'msure! Beautiful decorations make our houses pretty and cozy and fill our hearts with joy! This year make sure to put some extra effort in making your spaces warm by choosing handmade decorations made withlotsofloveandattention.

"Laukiam Kalėdų" (Waiting for Christmas) is a small family business that was created by a talented mother who has an enormous love for flowers and decorations together with her two beautiful daughters.

All year they collect various details to be able to make unique and one of a kind wreths every Christmas!

Based in Lithuania they do delivery all over the country starting in the end of November and all December.

For more information and orders visit: https://www.facebook.com/mes.laukiam.Kaledu https://www.instagram.com/laukiamkaledu/

This magazine is published by Inga's Sweeterie, 2020. © Lemira Kepiniai