New Delhi, Dec 24: Winter is in full force and christmas is also here. Time to cook with dairy products, dry fruits and meat.

Here are some Christmas food item recipes:

1. eggnog by executive chef Aashish Joshi, Jaypee Siddharth, Delhi

Ingredients:
– Egg yolks (2)
– Sugar (1 spoon)
– Milk (1/2 cup)
– Cloves (1 whole)
– Cinnamon (a pinch)
– Cream (1/2 cup)
– Freshly grated nutmeg (1/2 teaspoon)
– vanilla (1/2 teaspoon)
– cognac (60 ml)

Method:
– in a large bowl use a whisk or an electrical mixer to beat egg yolks till they become lighter in color. Add sugar and beat when every addition and whisk till fluffy.

– mix milk, cloves, and cinnamon during a thick-bottomed cooking pan. opt for medium heat till the milk mixture is hot, however it shouldn’t be boiling.

– Temper the eggs by adding half the new milk mixture into the eggs, whisking perpetually whereas you add the new mixture. Pour the mixture back to the cooking pan.

– Cook on medium heat, stirring perpetually with a wooden spoon, till the mixture begins to thicken slightly, and coats the back of the spoon. It helps to possess a candy thermometer, however not necessary; if you have got one, cook till the mixture reaches 160 degree. don’t enable the mixture to boil, or it’ll curdle. take away from heat and stir within the cream. Strain the mixture through a mesh filter to get rid of the cloves. Let it cool for one hour.

– mix in vanilla, nutmeg, and cognac.

– Serve during a glass and top it with whipped cream.

2. Honey X-mas Cake by chef Ranveer Brar, Senior govt chef at Novotel, Mumbai and host of Z Khana Khazana’s “Breakfast Express” and “Snack Attack”.

Ingredients:
– Eggs Whole (36)
– Sugar Demerara (3000 gram)
– Honey (600 gram)
– Rum (120 ml)
– Clove Powder (30 gram)
– Cinnamon Powder (40 gram)
– Ginger Powder (30 gram)
– chopped Chocolate (720 gram)
– Flour Refined (3000 gram)
– chopped roast almond (1500 gram)
– Mixed Peels (600 gram)
– baking powder (30 gram)
– baking soda (30 gram)

Method:
– Heat up honey, sugar and water, beat eggs and honey mixture. Place all the dry ingredients into a mixing bowl. put the honey mixture into it and knead for short time. Portion the batter and bake it for one hour.

3. mulled wine by Fio Cookhouse & Bar, Delhi

Ingredients:
– red wine (750 ml)
– Orange (one)
– Amaretto (60 ml)
– Cloves (8 to 10)
– Honey (80 ml)
– Cinnamon stick (10 gram)
– fresh ground ginger (10 gram)
– Star-anise (5 gram)
– fresh mint (5 gram)

Method:
– mix all ingredients in a heavy bottom pan except fresh mint and allow it to simmer over low heat for 20 to 25 minutes.

– Stir occasionally so all ingredients mix up properly. Bring the wine to a boil so the ingredients blend well.

– Muddle the fresh mint leaves within the serving glass and ladle the mulled wine then serve heat.

4. X-mas Pudding with brandy Butter Sauce by Amit Pratap Singh, Pastry chef, Kempinski ambience hotel, Delhi

Ingredients for Plum Pudding:
– Flour (300 gram)
– Butter (1000 gram)
– brown sugar (1000 gram)
– Eggs(12)
– Liquor soaked fruits (4600 gram)
– Bread crumbs (600 gram)
– Rum (300 ml)

Method:
– in a clean pan, mix butter and brown sugar together until sugar dissolves in butter.
– Then gradually add eggs in butter and make a smooth fluffy mixture.
– Add bread crumbs and flour then mix them well.
– Add soaked fruits and rum to the mixture and mix well.
– Place in a pudding mould and put in steamer for 6 hours.
– once the pudding is ready, cut into parts and serve with the brandy sauce.

Ingredients for brandy butter sauce:

– fresh cream (200 gram)
– Sugar (100 gram)
– Butter (400 gram)
– brandy (200 ml)

Method:
– Bring the sugar and cream to boil.
– Add brandy.
– Whisking constantly, add the butter then set to 1 facet and let it cool.
– Pour brandy sauce on top of plum pudding.

5. Roast Turkey, sage and apple stuffing, graving by chef Abhishek Basu – govt executive, The Park, Delhi

Ingredients:
– Whole Turkey (1, more or less 4 kg)
– Carrots (200 gram)
– Celery (200 gram)
– Leeks (200 gram)
– Onions (200 gram)
– Refined Flour (50 gram)
– Thyme sprigs (25 gram)
– Crushed black peppercorn (10 gram)
– Salt (to taste)
– Water (200 ml)

For the stuffing:
– chicken leg minced (300 gram)
– fresh Bread Crumbs (150 gram)
– Eggs (3)
– Grated nutmeg (3 gram)
– Peeled, whole pistachio (80 gram)
– Peeled, small dices of apple (60 gram)
– Sage (5 gram)
– Finely chopped onion (100 gram)
– bare-assed and chopped garlic (15 gram)
– Crushed black flavouring (5 gram)
– Salt: to taste

Method:
– marinate turkey with salt, crushed black pepper, thyme sprigs and olive oil and leave overnight.

– Roughly cut carrots, celery, leeks and onions and place in a roasting tray. Place the turkey on the bed of vegetables.

– to prepare the stuffing mix together chicken mince, recent bread crumbs, egg, grated nutmeg, bare-assed pistachio, peeled little dices of apples, torn sage leaves, sweated chopped onion and garlic, salt and crushed black pepper.

– Stuff the neck cavity of the turkey with the stuffing and tie it with thread to close the cavity.

– Heat the oven to 220-250 degree celsius and place the turkey within the oven for roasting.

– Once the turkey gets an even golden brown color remove the tray from the oven, add some water within the receptacle and cover it tightly with aluminium foil and place it back within the oven to roast for concerning one and a 0.5 hours to 2 hours looking on the size of the turkey. Check the interior temperature of the turkey with a thermometer to see if it’s reached 75 degree Celsius.

– after the turkey is faraway from the tray, add flour to the tray and add water and strain out the liquid into a pan. Bring it to a boil and serve the gravy along with the roast turkey.

6. Vanilla Kipferl by Illa Nicole, executive Pastry chef at Grand Hyatt, Goa

Ingredients:
– Butter (250 gram)
– castor sugar (145 gram)
– vanilla bean (¼ piece)
– egg yolk (3)
– Almond powder (125 gram)
– Flour (300 gram)

Method:
– Cut the vanilla bean length-wise in 0.5 and take away the seeds.
– mix butter, castor sugar and vanilla seeds together.
– Add the egg yolk and mix in well.
– mix flour and almond powder together and add into the butter mixture.
– mix the ingredients till dough is made.
– Wrap the dough in plastic wrap and keep in the refrigerator for an hour .
– Divide the dough and shape into little crescents.
– Place the cookies onto a baking tray lined with baking paper.
– Bake at 180 astronomer for 10 minutes until it turns golden brown.
– dust the cookies with icing sugar once they’re cooled down.
– Store cookies in an airtight container.