As the cheerful carols announce the arrival of Christmas and the countdown to the New Year begins, we are here to add a flavorful twist to your celebrations. This is the season to indulge and celebrate .
While you prepare for your Christmas party, rely on us for amazing recipes that will make your guests talk about your party till next year. Let’s create unforgettable holiday moments with these delicious recipes.
MILLET GINGER COOKIES BY PATISSERIE CHEF, PRAJIT P KUMAR, THE ASHOK, NEW DELHI
Ingredients:
Finger Millet Flour (Ragi) – 500 grams
Pearl Millet Flour (Bajra) – 200 grams
Finger Millet Seeds – 50 grams
Butter – 500 grams
Breakfast Sugar – 250 grams
Milk – 50 ml
Ginger Powder – 25 grams
Baking Powder – 05 gms
Caramel Color – (Impart desired color)
Method:
Cream together butter and sugar.
Gradually add milk, scraping down the sides for uniform mixing.
Combine Millet Flour, Baking Powder, Ginger powder, Roasted Finger millet, and caramel color in the mixing bowl.
Mix until a combined dough is formed. Wrap in cling film and rest in the fridge for at least 30 minutes.
Preheat the oven to 175 degrees Celsius.
Roll out the dough, cut into desired shapes, and bake for 15-20 minutes or until desired color.
Cool cookies and decorate as required with royal icing.
RUM CAKE BY GAGAN ANAND, FOUNDER, SCUZO ICE ‘O’ MAGIC:
Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup dark rum
1 teaspoon vanilla extract
For the Rum Glaze:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/4 cup water
1/2 cup dark rum
Instructions:
Preheat oven to 325°F (163°C). Grease and flour a pan.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients.
Stir in rum and vanilla extract.
Pour batter into prepared Bundt pan and smooth the top.
Bake for 60-70 minutes or until a toothpick comes out clean.
Prepare Rum Glaze:
Melt butter in a saucepan over medium heat.
Stir in sugar and water, bring to a boil, then simmer for 5 minutes.
Remove from heat and stir in rum.
Once the cake is done, let it cool in the pan for 10 minutes.
Poke holes in the warm cake and pour the rum glaze over it.
Cool completely in the pan before transferring to a serving plate.
Optionally, dust the top of the cake with powdered sugar before serving
COCONUT PANNACOTTA BY CHEF MANOJ PANDEY, CHEF PARTNER, THE PIANO MAN:
Ingredients:
1000g Full fat milk
1000g Coconut milk
200g Sugar
20g Gelatine powder
Method:
Place milk, sugar, and gelatine in a thick-based pan and let it dissolve for 5 minutes.
Heat the mixture over medium heat, whisking constantly, until just before it boils.
Check that all gelatine and sugar have dissolved, then add coconut milk.
Pour into 180ml dariole molds.
Chill in the fridge or chiller for at least 2 hours.
CLASSIC APPLE AND RAISINS PIE BY CHEF SACHIN TALWAR, DIRECTOR OF CULINARY, RADISSON BLU PUNE HINJAWADI:
For the Crust:
Icing Sugar: 100 grams
Amul Butter: 200 grams
Flour: 300 grams
Salt: Pinch
Milk: 50 ml (for brushing)
For the Apple Pie Filling:
Fresh Apples: 200 grams
Unsalted Butter: 20 grams
Granulated Sugar: 30 grams
Raisins: 20 grams
Cinnamon Spice: 10 grams
Pinch of Salt
Method:
Prepare the Crust:
Mix icing sugar, Amul butter, flour, and a pinch of salt until a dough forms.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least an hour, or up to two days.
Prepare the Filling:
Peel and slice fresh apples.
In a pan, melt unsalted butter and add sliced apples, granulated sugar, raisins, cinnamon spice, and a pinch of salt.
Cook until apples soften. Remove from heat and let it cool.
Assemble the Pie:
Preheat oven to 375°F (190°C).
Roll out chilled dough on a floured surface to fit a pie dish.
Place rolled-out dough in the pie dish and press it against the sides.
Fill the pie crust with the cooled apple mixture.
Baking:
Roll out remaining dough and cut strips to create a lattice pattern on top of the pie.
Brush the lattice crust with milk for a golden finish.
Bake in preheated oven for about 45-50 minutes or until crust turns golden brown and filling bubbles.
MINI WAFFLE TACOS MADE WITH M&M’S BRAND CHOCOLATE CANDIES
Ingredients:
1 cup M&M’S® Brand Chocolate Candies
12 each pizzelle cookies
1/4 cup chocolate sauce
14 cups ice cream
Directions:
Preheat a small pot with water and a screen on top.
Gently steam each pizzelle cookie for 15 seconds each.
Form warm pizzelle into a taco shape.
Dip the edges of the pizzelle in chocolate sauce and allow to cool completely.
Add ice cream and garnish with M&M’S® Brand Chocolate Candies.
LEMON PAVLOVA MADE WITH M&M’S RED, WHITE AND BLUE CHOCOLATE CANDIES:
Ingredients:
½ cup M&M’S Red, White and Blue Chocolate Candies, chopped
¼ cup M&M’S Red, White and Blue Chocolate Candies, whole
6 each egg whites
1/8 t cream of tartar
1½ cups sugar
10 oz lemon curd, jarred
3 cups whipped cream
1 t lemon zest
Directions:
Preheat oven to 250°F. Line baking sheets with parchment paper and draw three 8-inch circles on them. Spray with baking spray and set aside.
Beat egg whites until frothy; add cream of tartar and beat until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
Divide mixture between the circles on the baking sheets.
Bake for 40-45 minutes, then cool inside the oven.
Once cool, spread lemon curd over meringues and layer with whipped cream.
Sprinkle chopped M&M’S® Red, White and Blue Chocolate Candies on two layers and whole candies on the top layer.
Place layers together and sprinkle with lemon zest.
SNICKERS CREPE CAKE:
Ingredients:
1 cup 2% milk, at room temperature
3/4 cup all-purpose flour, sifted
2 tbsp butter, melted
2 eggs, at room temperature
1/4 tsp salt
1 tbsp canola oil
4 oz brick-style plain cream cheese, at room temperature and divided
2 tbsp smooth peanut butter
2 tbsp icing sugar
1 tsp vanilla extract
1/2 cup 35% heavy cream
1/2 cup chopped toasted peanuts
1/2 cup dulce de leche
2 regular (1.86 oz each) SNICKERS Original, chopped
Directions:
Crepes: Blend milk, flour, butter, eggs, and salt. Strain and let stand for 30 minutes. Cook crepes and let cool.
Crepe Cake: Beat 2 oz cream cheese and peanut butter. In another bowl, beat remaining cream cheese, icing sugar, and vanilla. Whip cream and fold into cream cheese mixture.
Layer crepes with whipped cream mixture, peanuts, dulce de leche, and chopped SNICKERS.
Refrigerate for 20-30 minutes until set.
Garnish with whipped cream, chopped SNICKERS, peanuts, and dulce de leche. Cut into slices to serve.
