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Bauer Books – Christmas
12-04-2018
2018
Recipe Books
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caption@P@ 2 CHRISTMAS www.acpbooks.com.au Celebrate the festive season with fig mince pies p100 marinated duck with peppered strawberries p26 lobster with asian-style coleslaw p18 barbecued salmon with yogurt dressing p40 roast pork with cranberry sauce p42 glazed ham with asparagus salad p50 lemon and thyme baked chicken p39 roast turkey p46 berry custard flan p75 night before fruit cake p88 gluten-free fruit cake p85 orange, date and treacle pudding p64 Christmas THE AUSTRALIAN This is a celebration of the Christmas season with recipes not only for Christmas Day but also for Christmas parties. Chapters cover party food and drinks, starters and mains for the big day, and mouth- watering puddings and cakes, including our most requested Christmas cakes and puddings. As well, there is food to make for Christmas gifts, along with some beautiful, yet simple, ideas for decorating your tree and Christmas table. There are also handy hints throughout, which means that not only can you plan your day, you will also have time to enjoy it. green onion blinis with chilli crab salad p8spiced yo-yos with brandy butter p98charcuterie plate p28 boiled fruit cake p93 brownie bombs p102 fig, onion and bocconcini tart p35glazed ham with asparagus salad p50jaffa steamed pudding p68 COVER RECIPE: FIG MINCE PIES P100 150g dried figs, chopped finely ½ cup (65g) dried cranberries ½ cup (75g) raisins, chopped coarsely ¼ cup (40g) mixed peel ¼ cup (55g) finely chopped glacé ginger ¼ cup (60g) finely chopped glacé peach 1 medium apple (150g), grated ½ cup (110g) firmly packed brown sugar 2 tablespoons fig jam 1 teaspoon finely grated orange rind 2 tablespoons orange juice 1 cinnamon stick, halved 1 teaspoon mixed spice ¹ ⁄ ³ cup (80ml) brandy 1½ sheets shortcrust pastry, thawed 1 egg white PASTRY 2 cups (300g) plain flour ¹ ⁄ ³ cup (75g) caster sugar 150g cold butter, chopped coarsely 1 egg, beaten lightly 1 Combine fruit, sugar, jam, rind, juice, spices and brandy
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caption@P@ 1 84 baking 1½ cups (240g) mixed dried fruit ¹ ⁄ ³ cup (60g) finely chopped glacé ginger 410g jar fruit mince 175g butter, chopped coarsely ² ⁄ ³ cup (150g) firmly packed brown sugar 1 teaspoon finely grated lemon rind 2 tablespoons lemon juice ½ cup (125ml) brandy ½ teaspoon bicarbonate of soda 3 eggs, beaten lightly ½ cup (140g) mashed banana 1½ cups (225g) plain flour ½ cup (75g) self-raising flour ½ cup (70g) slivered almonds night before fruit cake 1 Combine fruit, ginger, fruit mince, butter, sugar, rind, juice and ¹ ⁄ ³ cup of the brandy in medium saucepan; stir over heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; stir in soda. Transfer to large bowl; cool. 2 Preheat oven to 160° C/140° C fan-forced. Grease 32cm x 22cm rectangular slice pan; line base and two long sides with baking paper, extending paper 5cm above sides. 3 Stir eggs and banana into fruit mixture, then sifted dry ingredients. Spread mixture into pan; sprinkle with nuts. 4 Bake about 55 minutes. Brush hot cake with remaining brandy; cover tightly with foil, cool in pan overnight. Cut cake into 25 squares. Dust cakes with sifted icing sugar to serve, if you like. prep + cook time 1 hour 15 minutes (+ cooling) serves 25 You need 1 large (230g) overripe banana to get the amount of mashed banana required for this recipe.
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caption@P@ 1 85 baking 1¼ cups (200g) sultanas 1 cup (150g) finely chopped seeded dried dates 1 cup (150g) raisins, chopped coarsely ¾ cup (120g) dried currants 1 cup (250g) coarsely chopped glacé apricot 1 cup (250ml) tokay 185g dairy-free margarine 1 cup (220g) firmly packed dark brown sugar 3 eggs 1 cup (120g) almond meal 1½ cups (270g) rice flour 1 teaspoon cream of tartar ½ teaspoon bicarbonate of soda 1 teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon ground cloves gluten-free spicy fruit cake 1 Combine fruit and ¾ cup of the tokay in large bowl, cover with plastic wrap; stand overnight. 2 Preheat oven to 120° C/100° C fan-forced. Line deep 22cm-round cake pan with two thicknesses of baking paper, extending paper 5cm above side. 3 Beat margarine and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; mix in meal and sifted dry ingredients. 4 Spread mixture into pan; bake about 2½ hours. Brush hot cake with remaining tokay; cover tightly with foil, cool in pan overnight. Serve dusted with sifted pure icing sugar, if you like. prep + cook time 3 hours (+ standing and cooling) serves 20 Store cake in the refrigerator for up to three months. Cut the cake straight from the fridge, then bring to room temperature before serving. Tokay is a sweet white fortified wine. Baking
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caption@P@ 1 86 75g unsalted butter, chopped coarsely 75g white eating chocolate, chopped coarsely ¹ ⁄ ³ cup (75g) caster sugar ¹ ⁄ ³ cup (80ml) milk ¹ ⁄ ³ cup (50g) plain flour ¼ cup (35g) self-raising flour 1 egg rocky road 100g toasted marshmallow with coconut, cut into 1cm pieces 200g turkish delight, chopped coarsely ½ cup (70g) pistachios, roasted 450g white eating chocolate, melted 1 Preheat oven to 160° C/140° C fan-forced. Grease 8cm x 26cm bar cake pan; line base and sides with baking paper, extending paper 5cm above long sides. 2 Combine butter, chocolate, sugar and milk in small saucepan; stir over heat until smooth. Transfer to medium bowl; cool 10 minutes. Whisk flours then egg into chocolate mixture. Spread mixture into pan; bake about 45 minutes, cool in pan. 3 Trim top of cake to make flat; cut 4 x 4.5cm rounds from cake. Chop cake scraps into 1cm pieces; reserve. 4 Cut four 30cm circles from baking paper. Fold each circle in half then roll into a cone shape, making sure the point of cone is closed tight. Staple or tape cone securely to hold its shape. 5 Make rocky road. Spoon rocky road into cones; press down firmly to pack tightly. Press one cake round into base of each cone for a tree stump. Stand each cone upright in a tall narrow glass. Refrigerate about 1 hour or until set. 6 Remove paper from trees; serve upright on cake base. rocky road Combine marshmallow, turkish delight, nuts and chopped cake in large bowl; stir in chocolate. prep + cook time 1 hour 25 minutes (+ cooling and refrigeration) makes 4 rocky road Christmas trees Baking
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caption@P@ 1 87 6 egg whites 185g unsalted butter, melted 1 teaspoon finely grated orange rind 1 cup (120g) almond meal 1½ cups (240g) icing sugar ½ cup (75g) plain flour ½ cup (150g) fruit mince 1 Preheat oven to 180° C/160° C fan-forced. Grease 12-hole (½ -cup/125ml) oval friand pan. 2 Whisk egg whites in medium bowl until frothy. Stir in butter, rind, meal, then sifted icing sugar and flour. 3 Spoon mixture into pan holes; bake friands 10 minutes. Remove friands from oven; press a small, 1cm-deep hole in top of each friand with the end of a wooden spoon. Spoon fruit mince into holes; bake friands about 10 minutes. 4 Stand friands in pans 5 minutes before turning, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar. prep + cook time 35 minutes makes 12 fruit mince friands Baking
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caption@P@ 1 88 2 x 425g cans seeded black cherries in syrup 1 cup (150g) raisins, chopped coarsely ¾ cup (120g) finely chopped seeded dried dates ½ cup (80g) sultanas ½ cup (95g) finely chopped seeded prunes 1 cup (200g) dried figs, chopped finely 1 cup (250ml) marsala 1 cup (120g) pecans 185g butter, softened 2 teaspoons finely grated orange rind 1¼ cups (275g) firmly packed dark brown sugar 3 eggs 1¼ cups (185g) plain flour ½ cup (75g) self-raising flour 2 tablespoons cocoa powder 2 teaspoons mixed spice 100g dark eating chocolate, chopped finely ganache 200g dark eating chocolate, chopped coarsely ½ cup (125ml) cream rich chocolate fruit cake 1 Drain cherries; reserve ¹ ⁄ ³ cup syrup. Quarter cherries. Combine cherries with remaining fruit, ¾ cup of the marsala and reserved cherry syrup in large bowl. Cover; stand overnight. 2 Preheat oven to 150° C/130° C fan-forced. Line deep 22cm-round cake pan with two thicknesses of baking paper, extending paper 5cm above side. 3 Process half the nuts until ground finely; chop the remaining nuts coarsely. 4 Beat butter, rind and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. Mix butter mixture into fruit mixture; stir in sifted dry ingredients, chocolate and ground and chopped nuts. 5 Spread mixture into pan; bake about 3 hours. Brush hot cake with remaining marsala; cover with foil, cool in pan overnight. 6 Make ganache. 7 Spread cake with ganache; top with chocolate decoration (see tip at top of page). Dust with sifted icing sugar to serve, if you like. ganache Stir chocolate and cream in small saucepan over low heat until smooth. Refrigerate, stirring occasionally, about 20 minutes or until spreadable. prep + cook time 3 hours 50 minutes (+ standing and refrigeration) serves 20 Store un-iced cake in the fridge for up to three months. Once iced, the cake can be stored in the fridge for two weeks. Cut and bring to room temperature before serving. We
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caption@P@ 1 ½ cup (115g) coarsely chopped glacé pineapple ¾ cup (150g) halved red and green glacé cherries ½ cup (115g) coarsely chopped glacé ginger ¼ cup (60g) coarsely chopped glacé figs ¼ cup (60g) coarsely chopped glacé apricots ¹ ⁄ ³ cup (55g) mixed peel 1 cup (110g) coarsely chopped walnuts 1 tablespoon marmalade 2 teaspoons finely grated lemon rind 1 tablespoon honey ¼ cup (60ml) sweet sherry 1 teaspoon vanilla extract 250g butter, softened 1 cup (220g) caster sugar 4 eggs 2¼ cups (335g) plain flour fluffy frosting 1 cup (220g) caster sugar ¹ ⁄ ³ cup (80ml) water 2 egg whites white Christmas cake 1 Combine fruits, nuts, marmalade, rind, honey, sherry and extract in large bowl; cover, stand overnight. 2 Line deep 20cm-square or deep 22cm-round cake pan with two layers baking paper, bringing paper 5cm above side(s) of pan. 3 Preheat oven to 150° C/130° C fan-forced. 4 Beat butter until smooth; add sugar, beat until combined. Beat in eggs, one at a time. Mix into fruit mixture; stir in sifted flour. 5 Spread mixture into pan; bake about 2½ hours. Cover cake with foil; cool in pan overnight. 6 Make fluffy frosting. Spread cake all over with frosting. Decorate with Christmas ornaments before frosting sets. fluffy frosting Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116° C on a candy thermometer. Syrup should be thick but not coloured. Remove syrup from heat, allow bubbles to subside. Beat egg whites in small bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin steady stream; beat on high speed about 10 minutes or until mixture is thick. prep + cook time 3 hours (+ standing and cooling) serves 20 Baking 91
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caption@P@ 1 92 ¾ cup (110g) plain flour 2 tablespoons cocoa powder 2 teaspoons ground cinnamon 1¾ cups (150g) coarsely chopped semi-dried figs ¼ cup (40g) finely chopped glacé orange 1 cup (160g) blanched almonds, roasted 1 cup (140g) hazelnuts, roasted 1 cup (120g) pecans, roasted ¹ ⁄ ³ cup (115g) honey ¹ ⁄ ³ cup (75g) caster sugar ¹ ⁄ ³ cup (75g) firmly packed brown sugar 2 tablespoons water 100g dark eating chocolate, melted 1 Preheat oven to 150° C/130° C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper. 2 Sift flour, cocoa and cinnamon into large bowl; stir in fruit and nuts. Combine honey, sugars and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, 5 minutes. Pour hot syrup then chocolate into nut mixture; mix well. 3 Press mixture firmly into pan; press a 20cm-round of baking paper on top. Bake 40 minutes; cool in pan. 4 Remove panforte from pan; discard baking paper; wrap in foil. Stand overnight before cutting into thin wedges to serve. prep + cook time 1 hour 10 minutes (+ standing) serves 20 chocolate fig panforte Baking
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caption@P@ 1 93 5 cups (1kg) mixed dried fruit, chopped coarsely 250g butter, chopped coarsely 1¼ cups (275g) firmly packed brown sugar 1 cup (250ml) sherry ¼ cup (60ml) water 2 teaspoons finely grated orange rind 4 eggs, beaten lightly 1½ cups (225g) plain flour ½ cup (75g) self-raising flour 2 teaspoons mixed spice ½ cup (60g) pecans ¾ cup (105g) macadamias 1 Line deep 22cm-round cake pan with three thicknesses of baking paper, extending paper 5cm above side. 2 Combine fruit, butter, sugar, ¾ cup of the sherry and the water in large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to large bowl, cool. 3 Preheat oven to 150° C/130° C fan-forced. 4 Stir rind and eggs into fruit mixture then sifted dry ingredients. Spread mixture into pan; top with nuts. 5 Bake cake about 3 hours. Brush hot cake with remaining sherry; cover with foil, cool in pan overnight. prep + cook time 3½ hours (+ cooling) serves 20 This is a rich cake and will keep well. Store it in the fridge in an airtight container. boiled fruit cake Baking
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caption@P@ 1 ½ cup (110g) firmly packed brown sugar 1 tablespoon cornflour 1 tablespoon golden syrup 25g butter, melted 2 eggs, beaten lightly 2 tablespoons cream 1 teaspoon finely grated lemon rind 1½ cups (210g) macadamias 100g white eating chocolate, melted pastry 1½ cups (225g) plain flour ¹ ⁄ ³ cup (75g) caster sugar 125g cold butter, chopped coarsely 1 egg, beaten lightly 80g white eating chocolate, chopped finely white chocolate macadamia tartlets 1 Make pastry. 2 Divide pastry into eight portions. Roll portions, one at a time, between sheets of baking paper, into rectangles large enough to line eight 5cm x 10cm loose-based flan tins. Line tins with pastry; prick bases all over with fork. Cover; refrigerate 30 minutes. 3 Preheat oven to 200° C/180° C fan-forced. 4 Place tins on oven tray; line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes; carefully remove paper and beans. Bake about 5 minutes or until pastry is dry. Cool 15 minutes. 5 Reduce oven temperature to 160° C/140° C fan-forced. 6 Combine sugar and cornflour in medium bowl; stir in syrup, butter, eggs, cream and rind. Place nuts into pastry cases; gently pour sugar mixture over nuts. Bake about 25 minutes; cool. Refrigerate 30 minutes. Remove tartlets from tins; drizzle with chocolate. pastry Process flour, sugar and butter until crumbly. Add egg; process until combined. Knead chocolate into pastry on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes. prep + cook time 1 hour 10 minutes (+ refrigeration and cooling) makes 8 These tartlets can be made two days ahead; keep in an airtight container. 94 Baking
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caption@P@ 1 97 3 cups (500g) sultanas 1½ cups (225g) raisins, chopped coarsely ¾ cup (120g) dried currants ² ⁄ ³ cup (110g) mixed peel 1 cup (200g) glacé cherries, halved 2 tablespoons marmalade ¾ cup (180ml) dark rum 250g butter, softened 1 teaspoon finely grated orange rind 1 teaspoon finely grated lemon rind 1 cup (220g) firmly packed brown sugar 4 eggs 2 cups (300g) plain flour ½ teaspoon bicarbonate of soda 2 teaspoons mixed spice 2 tablespoons orange marmalade, extra, warmed, strained 400g prepared white icing rich fruit cake 1 Combine fruit, marmalade and ½ cup of the rum in large bowl, mix well; cover. Stand overnight. 2 Preheat oven to 150° C/130° C fan-forced. Line six deep 10cm-round cake pans with three thicknesses of baking paper, extending paper 5cm above sides. 3 Beat butter, rinds and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time. 4 Mix butter mixture into fruit mixture: stir in sifted dry ingredients. Spread mixture evenly into pans; bake about 1½ hours. Brush hot cakes with remaining rum; cover with foil, cool in pans overnight. 5 Brush tops of cakes with extra marmalade. Roll out prepared icing until 8mm thick. Cut out 6 x 10cm flower shapes from icing; place one shape on top of each cake, smooth surface. prep + cook time 2 hours 20 minutes (+ standing and cooling) makes 6 Cake mixture can be baked in these well-buttered pans. 12-hole ¾ -cup (180ml) texas muffin pan: bake 1¼ hours 14 hole ¾ -cup (180ml) petite loaf pan: bake 1 hour 20 hole ½ -cup (125ml) oval friand pan: bake 50 minutes Baking This recipe is the famous, delicious Australian Women’s Weekly fruit cake; it keeps and cuts superbly.
