Alternative Christmas recipes

Bored of the same old Christmas log? Tired of the same old seasonal specialities? Perhaps it’s time to try something new. Whereas we all love our old favourites, and can certainly stick with tradition for some things, it’s always fun to roll up your sleeves and try a new recipe. Here are a few to try this Christmas.

Eggnog

eggnog

Ingredients

  • 12 eggs, separated
  • 6 cups milk
  • 2 cups heavy/ thickened cream
  • 2 cups bourbon
  • 1½ cups sugar
  • ¾ cup brandy
  • 2 tsps ground nutmeg

 

 

Directions

In a large bowl, beat the egg yolks and sugar with a mixer for approx 10 minutes or until firm and the colour of butter. Slowly add the bourbon and brandy, a little at a time. Chill the mixture in the fridge (for up to 6 hours, depending on how long before your party you’re making the eggnog). Half an hour before serving, stir in the milk and add 1½ teaspoons of ground nutmeg.

In a separate bowl, beat the cream with a mixer on high speed until stiff peaks form. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture, and then the cream into the egg mixture. After ladling into cups, garnish with the remainder of the ground nutmeg.

Pumpkin Bread

pumpkin-breadIngredients

  • 1 can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3½ cups all-purpose flour
  • 2 tsps baking soda
  • 1½ tsps salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger

Directions

Preheat oven to 350°F (175°C). Grease and flour three 7X3 inch loaf pans. In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.

 

Shortbread

Shortbread

Ingredients

  • Melted butter, to grease
  • 250g butter, at room temperature
  • 100g caster sugar
  • 300g plain flour, sifted
  • 90g rice flour, sifted

Directions

Preheat oven to 150°C. Brush two baking trays with melted butter. Beat the butter and sugar with a mixer until pale and creamy. Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.

Divide the dough into two equal portions. Shape one portion into an 18cm-diameter disc. Transfer to one of the prepared trays. Use a flat-bladed knife to smooth the surface and pinch the edges. Score the disc into eight wedges using a sharp knife and prick the dough all over. Repeat with the remaining dough to make a second disc.

Bake, swapping the trays halfway through cooking, for 40 minutes or until lightly golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.

Stollen

Stollen

Ingredients

  • 250ml warm milk
  • 55g caster sugar
  • 2 tsp dried yeast
  • 600g plain flour
  • 100g almonds
  • 95g raisins
  • 80g currants
  • 50g mixed peel
  • 1 tbs grated lemon rind
  • 1 tsp ground nutmeg
  • ¼ tsp salt
  • 100g butter, melted
  • 2 tbs rum
  • 1 egg, lightly whisked
  • Vegetable oil, to grease

Directions

Combine the milk, sugar and yeast in a bowl. Set aside in a warm place for 10 minutes or until foamy. Combine the flour, almonds, raisins, currants, mixed peel, lemon rind, nutmeg and salt in a bowl. Make a well in the centre and pour in yeast mixture, butter, rum and egg. Use a wooden spoon to stir until combined, and then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a bowl with oil and place dough in it. Cover with plastic wrap and set aside for an hour or until doubled in size.

Preheat oven to 200°C and brush a baking tray with oil. Punch down the centre of the dough with your fist, turn onto a lightly floured surface and knead for until dough is elastic and has returned to original size. Shape into a 35cm oval log and place on the prepared tray. Cover and set aside to prove for 30 minutes or until doubled in size. Bake for 20 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes or until golden brown. Turn onto a wire rack to cool completely.

Whisk egg white in a bowl until foamy. And gradually stir in the icing sugar. Add lemon juice and stir to combine. Spread the icing over the stollen, allowing it to run down the sides. Set aside for 20 minutes to set.

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