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 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."
Pic/ Pooja Wagh
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
Roshan Mendonsa, Pastry Chef, Hyatt Regency Pune, says that Christmas 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,"
he says.
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
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.
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.
