When youre compiling special Christmas hampers and gourmet food for friends and family, it is vitally important to make sure all the ingredients that go inside are prepared to perfection.
A dessert spoon of sherry or rum can be a great way to add a kick to your Christmas cake. You should use one for every pound of fruit to be used and soak the fruit overnight. One interesting trick is to place a bowl of water in the bottom of the oven before you heat it up, as this will increase the humidity and will lead to the perfect cake for Christmas. Be sure to remove the cake in a room with a steady temperature and leave it to cool. Finally, you will need to wrap the cake in greaseproof paper and cover with tin foil before storing it in a dry cooled space to mature
On Christmas day, my mother always adds a coin to the finished pudding in line with Christmas tradition. This adds an amusing twist to the eating experience and is especially enjoyed by children. It is best to add the coin or coins after the pudding has been cooked as it can be easily slipped in to the final product. Boil the coins in a pan of water for a few minutes to avoid any untoward bacteria that may be present.
The turkey in most homes is usually the centrepiece of the Christmas dinner. After many hours of cooking; you present it in all its glory, the perfect golden skin cooked to perfection. Now you have to carve it and you need to do this the right way in order to ensure its served as good as it smells, if you plan on carving soon after roasting then cover the turkey with foil and allow to stand for 15 minutes. Always make sure you cut the dark meat first before the light and the secret to removing the wings, legs and thighs is to finding where the bones meet and cutting between the joints.
There are some basic guidelines to cook the perfect Christmas turkey
Prepare your stuffing in advance and let it cool slowly before use
Only stuff the neck cavity of your turkey and not the rear end
To add some extra flavor to your turkey, cut and slice a few onions and place them in the baking tray and position your turkey on top. This will avoid your bird to go soggy and will add some additional nuances
Placing sliced oranges or lemons within the cavity of your bird before adding the stuffing will add some different flavors.
You can season turkey skin with spices, salt and pepper mixed with butter of a light cooking oil to really absorb the flavors in to the meat.
Covering your turkey with streaky bacon halfway through the cooking process will really enhance your final taste.
Eggnog is a very popular drink at Christmas time and for many Christmas just would not be Christmas without having a bowlful of eggnog to warm and welcome visitors. Eggnog can be homemade and if so care should be used to warm, the eggs to 160f before use to eliminate bacteria or it can be store bought in cartons and you can add your own special touches when tipped into the bowl. Traditional eggnog contains alcohol but now can be bought in non-alcoholic forms which are suitable for children and for those who are health conscious then believe or not eggnog now comes totally egg free.
This is a great non alcoholic eggnog recipe. Separate the yolks from the whites of a dozen eggs and beat the whites. It then best to add a half cup of sugar while beating the eggs until the whites start to peak. You'll need to beat the yolks in a separate bowl until they are creamed and then slowly add 1 cup of sugar as you mix. Finally, take one quart of cream, beat until stiff and mix the eggs, cream and add a touch of vanilla flavoring. Pour the mix in to containers and leave it to set for at least 24hrs. Finally, serve in a large bowl and add a touch of nutmeg.
A dessert spoon of sherry or rum can be a great way to add a kick to your Christmas cake. You should use one for every pound of fruit to be used and soak the fruit overnight. One interesting trick is to place a bowl of water in the bottom of the oven before you heat it up, as this will increase the humidity and will lead to the perfect cake for Christmas. Be sure to remove the cake in a room with a steady temperature and leave it to cool. Finally, you will need to wrap the cake in greaseproof paper and cover with tin foil before storing it in a dry cooled space to mature
On Christmas day, my mother always adds a coin to the finished pudding in line with Christmas tradition. This adds an amusing twist to the eating experience and is especially enjoyed by children. It is best to add the coin or coins after the pudding has been cooked as it can be easily slipped in to the final product. Boil the coins in a pan of water for a few minutes to avoid any untoward bacteria that may be present.
The turkey in most homes is usually the centrepiece of the Christmas dinner. After many hours of cooking; you present it in all its glory, the perfect golden skin cooked to perfection. Now you have to carve it and you need to do this the right way in order to ensure its served as good as it smells, if you plan on carving soon after roasting then cover the turkey with foil and allow to stand for 15 minutes. Always make sure you cut the dark meat first before the light and the secret to removing the wings, legs and thighs is to finding where the bones meet and cutting between the joints.
There are some basic guidelines to cook the perfect Christmas turkey
Prepare your stuffing in advance and let it cool slowly before use
Only stuff the neck cavity of your turkey and not the rear end
To add some extra flavor to your turkey, cut and slice a few onions and place them in the baking tray and position your turkey on top. This will avoid your bird to go soggy and will add some additional nuances
Placing sliced oranges or lemons within the cavity of your bird before adding the stuffing will add some different flavors.
You can season turkey skin with spices, salt and pepper mixed with butter of a light cooking oil to really absorb the flavors in to the meat.
Covering your turkey with streaky bacon halfway through the cooking process will really enhance your final taste.
Eggnog is a very popular drink at Christmas time and for many Christmas just would not be Christmas without having a bowlful of eggnog to warm and welcome visitors. Eggnog can be homemade and if so care should be used to warm, the eggs to 160f before use to eliminate bacteria or it can be store bought in cartons and you can add your own special touches when tipped into the bowl. Traditional eggnog contains alcohol but now can be bought in non-alcoholic forms which are suitable for children and for those who are health conscious then believe or not eggnog now comes totally egg free.
This is a great non alcoholic eggnog recipe. Separate the yolks from the whites of a dozen eggs and beat the whites. It then best to add a half cup of sugar while beating the eggs until the whites start to peak. You'll need to beat the yolks in a separate bowl until they are creamed and then slowly add 1 cup of sugar as you mix. Finally, take one quart of cream, beat until stiff and mix the eggs, cream and add a touch of vanilla flavoring. Pour the mix in to containers and leave it to set for at least 24hrs. Finally, serve in a large bowl and add a touch of nutmeg.
About the Author:
For a range of glorious food hampersin the UK have a look at the superb options on offer at Hamperz. Your finest selection of gourmet food hampers for every budget
No comments:
Post a Comment