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Pam Collacott * Trillium Cooking School
Baking for Christmas is something I look forward to
every year. Here are some of my favourite Holiday Treats,
both sweet and savoury.
Hope you have fun making them and even more fun eating them.
Enjoy!
Merry Christmas,
Pam
SWEETS
LEMON SQUARES Makes about 30 bars.
A Christmas essential at our house.
Base:
1 1/2cups flour
1/3 cup packed brown sugar or
1/2 cup icing sugar
3/4 cup cold butter, chopped
Filling:
4 eggs
1 1/2 cups granulated sugar
1 teaspoon baking powder
Grated zest of 1 large lemon
1/2 cup fresh lemon juice
1. Base: Measure brown sugar or icing sugar and
flour together into food processor. Pulse to
mix. Add butter; process using pulse motion
until butter is finely chopped and mixture is
crumbly. (Can be done in bowl using pastry
cutter or fingertips to blend) Press mixture firmly
into lightly greased 13 x 9-inch baking pan.
Bake in preheated 350 degree F oven for 15 minutes.
2. In large bowl whisk together eggs and sugar
until light. Whisk in baking powder. Stir in lemon
zest and juice. Pour over baked base. Bake for
20 to 25 minutes more, or until filling is lightly
browned and seems to be set. Cool completely then
cut into bars. Store in refrigerator or freezer.
Dust with icing sugar just before serving.
MENDIANTS
Mendiants are discs of good bittersweet, milk or
white chocolate with bits of dried or candied
fruit and toasted nuts embedded in them.
To make mendiants, spoon a scant teaspoonful
of melted good quality chocolate onto waxed
paper. Use the back of a spoon to flatten into
a circle 1 to 1 ˝ inches in diameter. Gently press
several pieces of fruit and nuts attractively on
top of the chocolate. Chill until set then transfer to
an airtight container and store in the refrigerator.
Toppings can include hazelnuts, walnuts, pecans,
pistachios, almonds, pine nuts, raisins, candied
orange, dried cranberries, apricots or cherries,
or your choice.
JAVA STICKS Makes about 2 ˝ dozen cookies.
Thanks to Daphna Rabinovitch and Gay Lea Foods
for permission to use this recipe. Fabulous
with your morning latté.
1 cup unsalted butter
˝ cup icing sugar, sifted
3 to 4 teaspoons crushed instant coffee powder
1 ˝ cups all-purpose flour
˝ cup finely ground walnuts
6 ounces semi-sweet chocolate (about 1 cup chocolate chips)
1. Preheat oven to 350°F. Using electric mixer,
beat butter with icing sugar until light and fluffy.
Beat in instant coffee. Using a wooden spoon, stir
in flour and walnuts.
2. Place dough in pastry bag fitted with plain ˝
or 1-inch tip (or use disposable plastic pastry
bag; cut end to make a ˝ to 3/4-inch opening.).
Pipe into 2-inch lengths on parchment paper
lined rimless cookie sheets.
3. Bake in centre of oven for 10 to 15 minutes
or until golden brown. Cool on pan on racks.
4. Meanwhile in top of double boiler set over hot
not boiling water, melt chocolate. Dip ends of
cookie into melted chocolate. Place on waxed paper
until chocolate sets. Can be frozen.
CHOCOLATE DIPPED CANDIED GINGER
Melt semi-sweet chocolate on stove on low or in
microwave on Low power. Dip whole or half
slices of candied ginger into the chocolate to
coat half of each piece. Place on waxed paper; let
stand until chocolate hardens.
Other Dippers: dried apricots, whole blanched or
unblanched almonds, walnut or pecan halves.
Store in an airtight container in a cool place
for up to 3 weeks.
CHOCOLATE CROQUEMBOUCHE
A traditional croquembouche consists of tiny
filled cream puffs stacked into a large cone-shaped
arrangement held together with very hot melted
sugar. Our quick version is made with purchased
filled cream puffs, held together with melted
chocolate. Our croquembouche is a fun family
project that can be safely assembled by all ages.
How large you make it is entirely up to you!
1 or 2 containers of frozen sweetened whipped
cream-filled mini cream puffs
1 to 2 cups chocolate chips, melted
Decorations: your choice of red and green candied
cherries or fresh berries, mint leaves, silver
dragees, edible gold flake, icing sugar
1. Keep cream puffs frozen until you are ready to
assemble the croquembouche. Have a serving
tray ready for the assembly. A styrofoam cone is
useful as a base to shape the croquembouche
around, but isn’t essential. I suggest surrounding
the tray with sheets of waxed paper.
2. Dip bottom of puffs lightly into melted chocolate.
Arrange several puffs in a circle on tray.
Top these puffs with a second layer of chocolate-dipped
cream puffs. Continue adding layers and
building croquembouche in the shape of a cone.
3. To garnish, dip cherries or berries in chocolate
and press onto croquembouche between the
cream puffs. Tuck mint leaves and silver dragees in
place as desired. Sprinkle with gold flake if
using and, as a finishing touch, dust with icing
sugar sprinkled through a sieve.
4. Assemble up to 4 hours in advance of serving. Store
in a cool place (refrigerator, cold storage,
unheated garage) until serving time. Let everyone
help to take the croquembouche apart!
LEMON YULE LOG
A lighter dessert for Christmas dinner. Make ahead
and freeze.
Cake:
1 cup cake and pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1/4 cup water
1 teaspoon lemon juice
1 cup sugar
1. Measure flour, baking powder and salt into bowl.
Whisk to blend well.
2. Line a jelly roll pan with parchment paper or
waxed paper. Spray with non-stick spray.
3. In large bowl, beat eggs and water together until
thick and lemony. Beat in lemon juice, then gradually
add sugar. Beat until very thick.
4. Sift flour mixture over egg mixture in 4 portions.
Gently fold in after each addition.
5. Spread batter evenly in pan. Bake in preheated
400 degree F oven for 10 to 12 minutes or until light
brown and firm to the touch.
6. Place a clean tea towel on counter. Sift icing sugar
over. Invert cake and pan onto towel. Remove pan;
carefully peel off paper. Roll up cake and towel together
(begin at short end or long end, depending on
whether you want a long thin or short thick Yule Log.)
Cool completely.
Lemon Curd Filling:
2 eggs
1 cup sugar
1/2 cup fresh lemon juice
3 tablespoons butter
2 tablespoons lemon zest
1. Whisk eggs and sugar together until smooth.
Whisk in lemon juice. Add butter and zest.
2. Heat on stovetop or microwave on High 3 to 5 minutes,
whisking every minute, until mixture boils and
thickens. Cool; store in refrigerator. Makes 1 1/2 cups.
Topping and Assembly:
1 1/2 cups whipping cream, whipped and sweetened to taste
Garnishes: sugar sprinkles, berries and mint leaves
1. Unroll cooled cake. Spread surface with Lemon Curd.
Roll up, using towel to help roll. Can be wrapped
well and frozen at this point.
2. Completely cover cake roll with whipped cream. Use
a fork to make “tree bark” marks on surface.
Cover and refrigerate or freeze until serving time.
3. At serving time, garnish with a sprinkling of coloured
sugar or a dusting of cocoa. Add fresh berries and
mint sprigs if available.
CARAMEL TOFFEE SQUARES
This recipe is from Karen Lewis who helps us behind
the scenes when we do the News at Noon. Thank
you Karen!
˝ cup plus 2 tablespoons soft butter (first amount)
1/4 cup sugar
1 1/4 cups flour
˝ cup butter (second amount)
˝ cup packed brown sugar
2 tablespoons corn syrup
˝ cup sweetened condensed milk (not evaporated milk)
1 1/4 cups semi-sweet chocolate chips
1. Base: In medium bowl, cream butter and first amount
of sugar. Stir in flour; mix well. Press firmly on
bottom of 9-inch square baking pan. For easy removal
from pan, line pan with parchment or foil. Bake in
preheated 350°F oven for 20 minutes.
2.Filling. In medium saucepan, combine ˝ cup butter,
brown sugar, corn syrup and condensed milk. Bring
to boil over medium heat. Turn burner to low and boil
gently for 5 minutes, stirring constantly. Remove
from heat; pour filling over base layer.
3. Topping: Melt chocolate on low heat on stovetop or
in microwave. Pour over filling. Chill. Cut into
small squares. Store in a cool place in an airtight
container.
SAVOURIES
LEMON PEPPER PARMESAN SHORTBREAD BITES
This recipe was requested by a viewer I met shopping
this week. Shortbread with a difference. You’ll love
it’s peppery richness.
˝ cup soft butter
1 cup each: grated Parmesan cheese and all-purpose flour
2 teaspoons lemon zest
1 teaspoon Dijon mustard
˝ teaspoon each: salt and coarsely grated black pepper
1. Cream butter and Parmesan together. Add flour and
remaining ingredients; mix well.
2. Pat dough into a rectangle ˝-inch thick. Cut into
3/4-inch squares. Place on baking sheet. Bake in
preheated 325°F oven for 20 minutes or until light
rown. Store in a cool place.
QUICK CHICKEN SATAYS Makes 16 to 20 pieces
Garnish the serving tray with lots of cilantro and a few
cherry tomatoes - very festive!
2 boneless skinless chicken breast halves
1 bottle Asian flavoured marinade, your favourite
Sesame seeds, chopped fresh cilantro or parsley
1 bottle Asian peanut sauce
1. Cut chicken breasts into thin strips about 3 inches
long. Place in bowl. Add enough marinade
to cover; stir to coat chicken with marinade. Cover
and refrigerate 1 hour to blend flavours.
2. Thread chicken pieces onto short skewers. Grill or
broil until fully cooked: no pink colour
remains in centre of thickest piece. Serve with dish
of peanut sauce or drizzle sauce over before
serving. Sprinkle with sesame seeds and chopped
cilantro or parsley.
HOLIDAY SHRIMP TREE
An attractive centerpiece for a holiday buffet.
1 head leaf lettuce, washed
1 to 2 pounds cooked shelled large shrimp
Garnishes: cherry tomatoes, parsley sprigs, yellow bell
pepper
Purchased or homemade cocktail sauce ( ketchup and
horseradish, mixed to taste)
1. Wrap styrofoam cone completely with curly lettuce
leaves, securing with toothpicks. Attach shrimp to
cone using toothpicks, adding grape or cherry tomatoes
alternately with shrimp if desired. Fill in spaces
around shrimp with parsley sprigs. Make a “star” for
the top of the tree using yellow bell pepper or a slice
of star fruit; place on top of tree.
2. Place tree on lettuce lined plate. Serve with cocktail
sauce.
SEAFOOD APPETIZER PLATTER Serves 8 to 10.
Enlist the help of your creative teenagers to put
this appetizer together.
1 8-ounce package light cream cheese, softened
1/4 cup light sour cream
1/4 cup ketchup
2 to 3 teaspoons horseradish
4 ounces small cooked shrimp
4 ounces crabmeat
Minced fresh dill, parsley and green onion
Slivered red pepper to garnish
Crackers
1. Combine cream cheese and sour cream until smooth.
Spread in a layer on a 12-inch diameter
platter.
2. Mix ketchup and horseradish to taste. Spread
over cheese layer.
3. Arrange shrimp, crab, dill, parsley and green
onion in an attractive pattern on top of
horseradish mixture. Serve with crackers.
CAJUN ALMONDS Makes 1 pound.
Pack into a decorative jar or tin for the perfect hostess gift.
1/4 cup corn syrup
2 tablespoons each: butter and water
2 teaspoons paprika
1 teaspoon salt
˝ teaspoon each: cayenne, white pepper, hot sauce
and garlic powder (or more if desired)
1 pound almonds, skins on (about 3 ˝ cups)
1. Bring all ingredients except almonds to boil in
medium saucepan. Stir in almonds to coat with
mixture. Spread on parchment-lined or greased baking
sheet.
2. Bake at 250°F for 1 hour, stirring every 15 minutes.
Cool completely. Store in airtight container.