Enjoy easy ideas for holiday parties and holiday dinners.
Is there any joy greater than sitting down with the entire family to a lovely homemade traditional Christmas dinner. Surprise your loved one’s by donning the chef’s hat this Christmas. True, it does require a certain amount of time and commitment but the results are absolutely great.
Remember the key to cooking well, is to cook with love. So clear your mind, forget your worries and frustrations and use Christmas cooking as a therapy. We have gathered for you a list of the simplest Christmas recipes for you to recreate in your kitchen Merry Christmas!
Traditional Jamaican Cake Recipe
This cake is rather simple to prepare and the ingredients can be changed depending on what is more easily available.
2 cups butter
2 cups white sugar
¼ cup white rum
1 tbsp lime juice
1 tsp vanilla extract
1 tbsp almond extract
2 pounds chopped dried mixed fruit
2 cups red wine
1 cup dark molasses
2 ½ cups flour
3 tsp baking powder
½ tsp nutmeg
½ tsp allspice
½ tsp cinnamon
The oven should be preheated to 350 degrees Fahrenheit.
2 – 9 inch round cake pans should be greased and floured
Cream together the butter and sugar, in a large bowl until it is light and fluffy.
Beat in eggs, then add rum, limejuice, vanilla, almond extract, and lime zest. The mixed fruit, wine, and molasses should be thoroughly stirred in.
The flour, baking powder, nutmeg, allspice, cinnamon, and salt should be sifted together and folded into a batter, but be careful not to over-mix. Pour into prepared pans.
Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Glazed Ham Recipe
1 C. apple cider
14 to 18 lb. Ham
1/4 C. mustard seeds
1/2 C. honey
1 T. ground ginger
2 T. whole cardamom seeds
2 t. ground cinnamon
1/4 C. prepared mustard
3 T. corn syrup
2 T. molasses
3 T. whole cloves
Put the ham on a rack in a roasting pan. Pre heat the oven to 350° F.
Pour one part of cider over ham and bake the ham for 2 hours.
In the mean time, toast the mustard and cardamom seeds in a skillet for 3 – 4 minutes.
Transfer the mustard and cardamom seeds to a grinder and grind fine.
Mix the mixture with the cinnamon, ginger, prepared mustard, honey, corn syrup and molasses.Set aside.
After the ham is baked, take it out of the oven and keep it aside.
Then trim the fat carefully to about 1/4 of an inch. Place a diamond pattern on the ham with a sharp knife.
Place a piece of clove in each diamond. Rub the spice mixture over the ham.
Return ham to oven and cook for another 20 minutes.
Cover the ham with the remaining cider. Bake another 40 minutes.
Cranberry Christmas Cake Recipe
2 ½ cups heavy whipping cream
2 tablespoons Kirsch
4 ounces semisweet chocolate, coarsely chopped
2 tablespoons water
1 teaspoon pure vanilla extract
2 tablespoons granulated white sugar
Preheat oven to 175 degrees. Amply grease a 12-inch Bundt pan or 10-inch tube pan and leave aside.
Combine flour, baking powder, baking soda, salt and sugar in a large bowl; stir in walnuts, cranberries, dates, and orange rind.
Combine eggs, oil and buttermilk, mixing well; stir egg mixture into flour mixture, mixing until well blended. Spoon batter into the prepared pan.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and place on wire rack. Place rack in a large shallow pan.
Combine 1-cup sugar, orange juice and brandy in a small bowl and mix well. Slowly drizzle the mixture over the cake. Retrieve any juice from the bottom of the pan and reapply as needed. Allow cake to cool completely on wire rack.
Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil. Refrigerate for a minimum of 24 hours or up to 8 weeks.
Serve cake with whipped cream, if desired.
Dark Chocolate 100gm
White Chocolate 100gm
1 tsp butter
2 Eggs separated
2 tbsp powdered sugar
3/4 cup cream, whipped to soft peaks.
Grated chocolate for garnishing
Break the white and dark chocolates into small pieces and melt in a pan over boiling water.
Once melted, stir in the butter. In separate bowls beat the yolk and the white of the eggs till stiff.
Fold in the beaten egg yolk into the melted chocolate once it cools down.
Then fold in the cream and finally the egg whites. Spoon the mousse into small bowls and refrigerate till chill and set.
Garnish with grated chocolate and serve.
1 whole chicken with skin
10-12 shallots, peeled
Salt and pepper to taste
1 tsp lemon rind grated
Juice of 1 lemon
1 tsp garlic paste
100 gm butter
1 tsp rosemary
1 tsp thyme
1 tsp oregano
Clean the chicken and make small incisions in the skin close to the neck and legs.
Mix together the rest of the ingredients except shallots and press it into the incisions made and rub all over.
Marinate for 3 hours. Add the chicken to a heavy bottomed pan, and cook over medium flame turning it now and then till browned.
Reduce the heat to low, add the shallots and cook for 30 mins or till done.
Boneless rump or rib roast 2 lbs
Salt and pepper
1 pint grape tomatoes
1 head garlic, cloves peeled
8 sprigs fresh thyme
3tablespoons olive oil
Pre-heat the oven to 350 deg F.
Rub the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.
Now add a mixture of tomatoes, thyme, oil, 1/4 tsp salt and 1/4 tsp pepper to the beef.
Roast in the oven for an hour till the internal temperature is at 125 deg F.
Remove from oven and let it rest for 10 mins before serving.
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