Recipes To Get You Into The Christmas Spirit

Antipasto Christmas Tree

From Chef Karishma Sakhrani for Cremeitalia

Ingredients 

For the Cheese

• 1 kg cream cheese
• 1 tsp garlic  
• 1 tsp red chilli flakes 
• 1/2 cup green olives, chopped
• 1/2 cup black olives, chopped 
• 1/2 cup fresh basil, chopped 
• 1/2 cup sun-dried tomatoes, chopped
• Salt 

For the Decorations 

1 1/2 cups pitted mixed olives - I used a variety of black, green and Kalamata olives

1/2 cup sun-dried tomatoes, chopped 

Rosemary sprigs

Cheddar cheese - cut using a star-shaped cookie cutter. 

Method

• In a bowl, combine all the ingredients for the flavoured cream cheese and mix until the ingredients are well combined.
• Use your hands to mould the cream cheese into a tree shape directly on your serving platter.
• Decorate with olives, sun-dried tomatoes and rosemary sprigs, lightly pressing each element into the cream cheese to ensure they stay on. 
• Top with a star cut out of yellow cheddar. 
• Serve with crackers or a crusty baguette. 

Chocolate Bar by Courtyard

From Marriott ORR Bengaluru

Ingredients 

• 50 Gm Cocoa Butter
• 5 Gm Red Colour Food Powder
• 5 Gm Green Colour Food Powder
• 100 Gm Dark Chocolate (No1)
• 60 Gm Christmas Soaked Fruit

 Ganache Recipe 

• 250 Ml Fresh Cream
• 20 Gm Rum
• 375 Gm Dark Chocolate (No2)

Method

To make ganache

• Boil cream and add it to the chocolate (no2) along with the rum and keep aside to cool To make a chocolate bar
• Polish the desired mould, temper the cocoa butter & apply it to the mould, and allow it to set.
• Temper the reaming chocolate (no1) & and pour it into the mould to create a shell
• Once the shell is cooled, add the Christmas-soaked fruits first & then the ganache.
• Allow the ganache to sit in the Walkin or under the counter.

Once the ganache is set, temper the chocolate for capping. Once capped, turn the mould over and give a gentle tap to allow the bar to fall out and serve.

Ginger Cookies With Almond flour
From Justbe Resto Cafe Bnagalore 

• 1.25 cup wheat flour
• 1.25 cup almond flour
• 1 cup jaggery Powder
• 1 tsp baking powder
• 0.25 tsp salt
• 1/4th cup melted coconut oil
• 1/4th cup almond butter
• 1/4th cup oat milk
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1tsp dry ginger powder

Method

• &nbspPre heat the oven to 160 degree celsius and line a tray with a parchment paper.
• &nbspMix the flour, almond flour, jaggery powder and salt in a large bowl. Then stir the oats milk, melted coconut milk, vanilla to form a dough.
• &nbspMake sure the dough is soft and not runny.
• &nbspAdd the dark chocolate chips or chocolate chunks.
• With greased hands, roll the cookie dough into approx 30gm balls.
• &nbspPlace on the tray with enough distance.
• &nbspBake for 15-20min or until the sides of the cookies are light brown.
• &nbspCool it on a grill . Store in an air tight container for 1 week.

Baked Pumpkin And Spaghetti With Cherry Tomato Pumpkin Sauce
From Chef - Dashrat Singh (Conti Chef) from Kaner Bagh.

Ingredients

• 6-7 tablespoon Olive oil
• 1 Round Ring Slice pumpkin without skin
• 1 cup boiled spaghetti
• 100 gm cherry tomato
• 80 gm pumpkin
• 100 gm Red, yellow, and green Capsicum
• 100 gm tomato
• 1 teaspoon Crush pepper
• ½ teaspoon oregano
• 1 chilli flakes
• ¼ teaspoon seasoning
• 1 tablespoon garlic
• 2 tablespoons chopped onion
• 10 gm Parsley
• 10 gm Basil
• Salt-1½ spoon(according to taste)
• 2 tablespoon vegetable stock

&nbspMethod 

• 1. Take slices of pumpkin and mix them with all three types of capsicum, onion, tomato, salt, and pepper.
• 2. Add cheese to it and put it in the oven. Cook at 180&degc for 20 minutes. 3. Tie one end of the spaghetti and boil it. 
• 4. Roast garlic, onion, pumpkin, and cherry tomatoes. 
• 5. When 70% cooked, add crushed pepper, salt, oregano, chilli flakes, seasoning, basil, and parsley.
• &nbsp6. After fully cooked,l make a paste of it.
• &nbsp7. Cook the paste in olive oil. 
• 8. For plating - keep the baked ring pumpkin in the centre, keep the boiled spaghetti in a round shape on the side of the pumpkin and pour the sauce in the centre.
• 9. Dress it with Basil, Roasted Cherry Tomatoes, Parsley, Lettuce, and Balsamic Vinegar.
• 10. The Dish is ready. 

Christmas Punch

From  Poco Loco Tapas & Bar 

Ingredients 

• Whisky - 20 ml
• Dark rum - 20 ml
• Brandy - 20 ml
• Apple cider Mead - 1 pint 
• Cranberry Juice - 70 ml
• Grape Juice - 70 ml
• Lime juice - 20 ml
• Fresh fruits (pineapple, green apple, Malta orange)

Method 

• &nbspAdd Whisky, Dark Rum, Brandy, cranberry juice, grape juice & lime juice in a fish bowl and stir well.
• Add Apple Cider Mead and garnish it with Fresh Fruits.

Horchata

From  Poco Loco Tapas & Bar 

Ingredients 

• Dark rum - 40 ml
• Coffee Liqueur - 20 ml
• Rice Milk - 60 ml
• Cardamom - 3 
• Cinnamon Powder - A pinch 
• Vanilla Ice Cream - 1 scoop

Method 

• Set aside in a bowl with the rice and warm water for 1/2 hour. 
• Strain the rice in a blender and add cinnamon. Blend well until it's in a paste form. 
• Return the mixture to the water and let it rest for some time. 
• Stir occasionally until the water turns milky white.
• Add Rum, coffee liqueur, rice milk, Cardamom, and vanilla ice cream in a blender, blend well, and pour it over ice.
• Serve with a cinnamon stick as a garnish.