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BEWARE! Definitely Non-Dukan Christmas Recipes!

dukandebut

Goat herder(ess)
#1
On the Christmas thread in the Dairy section, I promised to post some of my favourite dessert and pudding recipes which I usually make for Christmas.

So here we go...

Hokey Pokey Ice Cream
(adapted from a BBC vanilla ice cream recipe)

2 vanilla pods
500ml double cream
70g sugar
3 egg yolks
Home made or shop bought cinder/honeycomb toffee, broken into small pieces

Halve vanilla pods lengthways and scrape out seeds. Add pods to the cream and bring to the boil, add the sugar and stir to dissolve it.

Whisk egg yolks in a large bowl, then strain the cream onto them, stirring constantly.

Pour ice cream into another bowl through a fine sieve and whisk in vanilla seeds and cinder toffee pieces. Pour into an ice cream maker or large freezer proof dish. Freeze until set. (No need to stir as it should not crystallise due to the absence of milk.)
 
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dukandebut

Goat herder(ess)
#2
Delia's Truffle Torte
(From Delia Smith's site)

75g Amaretti biscuits, crushed finely with a rolling pin
450g dark 70-75% chocolate
5 tblsp liquid glucose
5 tblsp rum
570ml double cream at room temp
Cocoa powder for dusting

9"/23cm cake tin, lined with silicone paper with base and sides lightly greased

Sprinkle crushed biscuits all over base of tin.

Break chocolate into pieces and put them in a heatproof bowl together with the liquid glucose and run. Fit bowl over a pan of barely simmering water, then leave it until chocolate has melted and become quite smooth. Stir, then take off the heat and leave for cool for 5 minutes or so until it feels just warm.

In a separate bowl, beat cream until only very slightly thickened. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out. Cover with clingfilm and chill overnight.

When ready to serve, run a palette knife around inside edge of tin to loosen the torte and turn out onto a serving plate. Dust with cocoa powder.
 

dukandebut

Goat herder(ess)
#3
Best Chocolate Brownies in the World
(Using the Green & Black's recipe)

300g unsalted butter
300g dark chocolate, minimum 60% cocoa solids, broken into pieces
5 large eggs
450g granulated sugar
1tblsp vanilla extract
200g plain flour
1tsp salt

1 baking or roasting tin 34 x 25cm and at least 6cm deep

Makes LOADS of brownies!

Preheat oven to 180C. Line baking tin with baking parchment.

Melt butter and chocolate together in a heatproof bowl suspended over a saucepan of barely simmering water.

Beat eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon.

Once the butter and chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture, and continue to beat until smooth.

Pour into the roasting tin, ensuring the mixture is evenly distributed. Bake in oven for 20-25 minutes or until the whole of the top has formed a light brown crust that has started to crack. Be careful with the timing as you want the middle to remain gooey.

Leave to cool for about 20 mins before cutting into squares whilst still in the pan.

(My nephew had 7 large brownies in one afternoon/evening last time he came to stay! They are SO good!)
 

dukandebut

Goat herder(ess)
#4
CHOCOLATE & BANANA TERRINE
(Translated years ago and adapted from a French mag called "Cuisine Actuelle")

TO BE PREPARED THE DAY BEFORE USE - SERVES 6

Approximately 20 finger-shaped digestive biscuits
250g good quality plain chocolate - at least 70% cocoa solids
100g butter
4 bananas
3 eggs, whites and yolks separated
100ml banana liqueur
50ml golden syrup
50ml water
A pinch of salt

Line a 1lb loaf tin with 2 layers of cling film - leaving a good couple of inches (5cm) extra to overhang.

Break the chocolate up into small pieces and melt in a bain-marie. (bowl suspended over a pan of barely simmering water). When the chocolate has melted completely, remove from the heat and stir well until it is smooth and shiny.

Next you should add the yolks into the melted chocolate one at a time, stirring continuously, followed by 1 tablespoon of the banana liqueur. Stir well to ensure this is well incorporated before leaving the mixture to cool completely.

Place the egg whites in a clean dry bowl, along with the pinch of salt, and whisk until the mixture forms stiff peaks. Then you need to gently but thoroughly fold it into the cold chocolate mixture. When this is ready, set it to one side.

In a small bowl, mix together the golden syrup, the remaining alcohol and the water. Peel the bananas and cut each one into 2 lengthways.

Spoon a thin layer of the chocolate mixture into the prepared loaf tin.

Next, take some of the digestive fingers, dipping them briefly into the syrup
mixture, before covering the chocolate in the tin with a single layer of biscuits.

For the next layer, you need to place 2 banana halves on top of the biscuit layer, cut side down.

Follow this with another layer of the chocolate mixture, entirely covering the bananas. You need to repeat this chocolate/biscuit/banana layering until the tin is full, making sure that you finish with a chocolate layer. (Note: the second and third banana layers should include 3 banana halves each.)

Finally, cover the top of the terrine using the overhanging cling film and place in the 'fridge overnight to set.

Don't be tempted to remove the dessert from its tin until you are ready to serve - the cling film should make it very easy to demould.
 

dukandebut

Goat herder(ess)
#5
CHERRY & ALMOND ICE CREAM
(From the book "Lola's Ice Creams & Sundaes)

500ml whole milk
100ml whipping cream
190g caster sugar
200g ground almonds
3 egg yolks
300g fresh cherries

Heat milk and cream in a pan to just below boiling point. Add ground almonds, take off the heat and allow the mixture to infuse for 30 minutes, after which strain twice and discard the almonds.

Beat egg yolks with 150g of the sugar. Put the strained milk-almond mixture back into a pan and reheat, then add this to the egg-sugar mix. Return the mixture to the pan and heat, stirring continuously, until the temperature reaches 80C on a probe thermometer, ensuring it stays there for 15 seconds. Do not allow to boil or it will scramble.

Turn off the heat and continue whisking the mix for a few minutes to reduce the heat. Transfer the mix to a container and place in an ice bath, in order to cool the custard as quickly as possible to 4C. Once cooled, cover the container and transfer to the 'fridge to mature for a minimum of 4 hours (or ideally overnight), then churn in an ice cream machine until fairly firm.

Wash, stem and pit the cherries, then cut them in half. Put the cherries in a pan with the remaining sugar and 40ml of water. Bring to the boil, then immediately turn off the heat and allow the cherries to cool in the syrup. Strain and fold the cherries into the ice cream. Put in a sealed container and cover the top of the ice cream with waxed or greaseproof paper. Store in the freezer until needed.

(I use the discarded cherry juice syrup as a sauce, which you can heat and serve hot.)​
 

dukandebut

Goat herder(ess)
#6
Maple Pumpkin Cheesecake
(From Allrecipes site)

Original Recipe Yield 1 (9 inch) cheesecake

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 (15 ounce) can pumpkin
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Maple Pecan Glaze:
  • 1 cup whipping cream
  • 3/4 cup pure maple syrup
  • 1/2 cup chopped pecans
Directions

1. Preheat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4. Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5. To serve, spoon some Maple Pecan Sauce over cheesecake.
6. Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.
 
#13
oh i just couldnt. imagine having them in the house looking at you!
 


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