With Christmas around the corner, Anurupa Dongare brings you four recipes from renowned chefs across Pune to help you organise the perfect Christmas party
With Christmas around the corner, Anurupa Dongare brings you four recipes from renowned chefs across Pune to help you organise the perfect Christmas party
Honey & Ginger Turkeyu00a0with Red Cabbage Confit at The Westin
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Pic/ Pooja Wagh
Ingredients
Whole Turkey -1 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Honey - 100 ml u00a0 u00a0u00a0
Ginger - 60 gm u00a0 u00a0 u00a0 u00a0u00a0
Salt - 40 gm u00a0 u00a0 u00a0u00a0
Pepper - 30 gm u00a0 u00a0 u00a0
Thyme - 15 gm u00a0 u00a0 u00a0 u00a0
Dijon mustard - 60 gm u00a0 u00a0
For Stuffing
Onion - 500 gm u00a0u00a0
Carrot - 500 gmu00a0
Leeks - 500 gm
Celery - 500 gm u00a0 u00a0u00a0
For Red Confit
Red cabbage - 5 kg u00a0 u00a0 u00a0u00a0
Red wine - 1litre u00a0 u00a0 u00a0u00a0
Cloves - 40 gm u00a0 u00a0 u00a0
Bay leaf u00a0- 15 gm u00a0 u00a0 u00a0 u00a0u00a0
Peppercorns - 15 gm u00a0 u00a0 u00a0
Oil - 100 ml u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Sugar - 100 gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0
Thyme - 10 gm
Method
Marinate the turkey with honey, ginger, salt, pepper, thyme and Dijon mustard. Stuff the turkey with onions, carrots, leeks and celery. Roast the turkey at 280 degree celsius for 1 hour and 45 minutes.
For Red cabbage confit:
Shred the red cabbage and keep aside. Take one deep pan; put oil, saut ufffd cabbage with peppercorns, bay leaf and cloves until light golden brown colour for about 30 minutes. Then add little honey, red wine and thyme. Cook for about 40 minutes on a slow flame until it gets a nice maroon colour. Serve hotu00a0
with roasted turkey.
Stollen Breadu00a0from Hyatt Regency Pune
Roshan Mendonsa, Pastry Chef, Hyatt Regency Pune, says that u00a0Christmas is the season for giving and food is its best representation. "Each Christmas recipe is a labour of love with slow cooking and has an abundance of ingredients. At Hyatt Regency Pune, we don't take short cuts; we put in an effort so that our Christmas spread expresses our warmth and hospitality and our diners feel at home,"u00a0he says.u00a0
Ingredientsu00a0
Milk - 1000ml u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0
Bread flour - 2500gm u00a0
Butter - 1750gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Sugar - 500gm u00a0 u00a0 u00a0 u00a0 u00a0
Bread flour - 2500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Milk - 500ml
Raisins - 3500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0
Salt - 30gm u00a0u00a0
Orange peel - 500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Stollen spices - 40gm u00a0
Almonds cuts into slices - 500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Dry Yeast - 100gm u00a0 u00a0
Dark Rum - 150gm u00a0
Method
Mix 1,000 ml milk, 100 gram yeast, 2,500 gram bread flour and allow it to rise completely. Let the mixture ferment and keep it aside for 10 minutes. Add fruits and nuts and let it rest for 10 minutes. Scale the 700 gm dough and give it the Stollen shape. Proove (to rise) it for 35-40 minutes. Bake it at 200 degree Celsius and keep in freezer. Brush liberally with butter, dip in sugar. Dust with icing sugar and then wrap in cling film.
Tiamaria Mascorpone Yule Log from Vivanta By Taj
Chef Elango, Taj by Vivanta, says that they have an array of specialties at their deli for the festive occasion. It includes favourites such as the traditional plum cake, and a special menu which features Yule Logs, specialty breads and chocolate delicacies.
Ingredients
Sponge finger - 2 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0
Egg white - 5
Sugar - 130 gm
Egg yolk - 4
Castor sugar - 60 gm
Flour - 175 gm
Vanilla essence - 5 ml
For Tiamaria Mascorpone creamu00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0
Mascorpone cheese - 200 gm
Whipped cream - 120 gm
Tiamaria - 30 ml
Castor sugar - 40 gm
Egg white - 3
Coffee powder - 3 gm
Vanilla essence - 5 ml
Chocolate truffle - 200 ml
Method
Whip the egg whites and sugar with an electric beater on high speed for 6 minutes. In a separate bowl, beat egg yolk and castor sugar. Then mix the egg white and egg yolk mixture together. Finally add in the sieved flour and vanilla essence. Pour the batter in the baking tray and bake at 160 degree C for 10 minutes. After baking take the sponge out in the tray. Beat the egg white and castor sugar till fluffy. Then add in the mascorpone cheese and whipped cream. Fold gently. Lastly, mix in theu00a0tiamaria, coffee powder and vanilla essence. Fold the mixture and store in the fridge for 20 minutes to set. Take cold sponge finger on tray, sprinkle tiamaria and sugar syrup over the sponge. Then, spread the tiamaria mascorpone cream over the sponge evenly. Roll the sponge from one end in a cylindrical shape tightly. After rolling keep in the fridge for 20 minutes to set and hold the cream. Cut the roll horizontally from one side into three pieces. Set on the tray in the shape of Y. Apply the tiamaria mascorpone cream over it and using the scrapper, scrap over the Y-shaped yule log. Garnish with cocoa powder and Santa Claus, bells and leaves.u00a0
Rose Scented Iced Teau00a0from Sun N Sand
N Somani, Executive Assistant Manager, F&B at Sun N Sand shared their recipe for Rose Iced Tea. "It is a very refreshing late morning and afternoon drink. It goes well with any cuisine," he says.u00a0
Ingredients
Rose Syrup - 15 ml
Orange Juice - 60 ml
Lemon Tea - 200 ml
Glass Hurricane
Method
Pour rose syrup in the glass and fill it up with ice. Pour orange juice over it and then top it up with lemon tea. Serve it with a straw and a stirrer.u00a0
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