The perfect Christmas feast

Honey & Ginger Turkey  with Red Cabbage Confit at The Westin

Chef Kapil Dubey, sous chef, The Westin, says, "At The Westin, we have included this recipe in our brunch menu as well."

Ingredients

Whole Turkey -1           

Honey - 100 ml     

Ginger - 60 gm         

Salt - 40 gm       

Pepper - 30 gm      

Thyme - 15 gm        

Dijon mustard - 60 gm    

For Stuffing

Onion - 500 gm   

Carrot - 500 gm 

Leeks - 500 gm

Celery - 500 gm     

For Red Confit

Red cabbage - 5 kg       

Red wine - 1litre       

Cloves - 40 gm      

Bay leaf  - 15 gm         

Peppercorns - 15 gm      

Oil - 100 ml                 

Sugar - 100 gm            

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 � 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 hot 

with roasted turkey.

Stollen Bread  from Hyatt Regency Pune

Ingredients  

Milk - 1000ml                                              

Bread flour - 2500gm  

Butter - 1750gm                                 

Sugar - 500gm          

Bread flour - 2500gm                               

Milk - 500ml

Raisins - 3500gm                                  

Salt - 30gm   

Orange peel - 500gm                                     

Stollen spices - 40gm  

Almonds cuts into slices - 500gm                     

Dry Yeast - 100gm    

Dark Rum - 150gm  

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                               

Egg white - 5

Sugar - 130 gm

Egg yolk - 4

Castor sugar - 60 gm

Flour - 175 gm

Vanilla essence - 5 ml

For Tiamaria Mascorpone cream                                

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 the  tiamaria, 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. 

Rose Scented Iced Tea from Sun N Sand