Christmas Recipes/Xmas Food Part 2

Welcome back, and as promised, here is Part 2 of the most fabulousest recipes for that killer Christmas feast you are prepping for.

Just to recap (in case you missed it) in my previous post I gave you Granny M’s ancient but gorgeous recipes. Your starter (Shrimp Baked in Soured Cream) and your main (Crown Roast of Lamb).

Grab the key to your liquor cabinet and let’s get started.

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DESSERT : APPLE RUM MERINGUE

Meringue is a favourite topping for many sweets. In this recipe, it covers tart cooking apples over rum-soaked ratafia biscuits. Macaroons or sponge fingers may be used instead of ratafias.

PREPARATION TIME : 30 minutes

COOKING TIME : 15 minutes

INGREDIENTS : (serves 6)

4 oz. (about 120 grams) ratafia biscuits

4 tablespoons white rum

1 ½ lb. (about 700 grams) cooking apples

1 oz. (about 30 grams) unsalted butter

½ level teaspoon cinnamon

4 oz. (about 120 grams) soft brown sugar

3 egg whites

¼ level teaspoon salt

3 oz. (about 90 grams) granulated sugar

3 oz. (about 90 grams) caster sugar

Cover the base of a china flan dish with the ratafias, and pour the rum over them. Peel, core and thinly slice the apples into a saucepan ; add the butter, cinnamon, brown sugar and 2-3 tablespoons water. Simmer for 10-15 minutes or until the apples are just cooked. Leave to cool, then spoon the apples over the ratafias.

Beat the egg whites with the salt until stiff, but not dry. Stir in the granulated sugar and beat for about 2 minutes or until the meringue mixture is smooth and glossy.

Fold in the caster sugar, and immediately spoon the meringue over the apples in the flan dish. Swirl the meringue into soft peaks with a spatula.

Bake the flan for 10 – 15 minutes, in the centre of your pre-heated oven (350°F or 175°C) until the meringue is pale beige. Serve hot or cold with a bowl of cream.

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TO DRINK : WASSAIL CUP

PREPARATION TIME : 5 minutes

COOKING TIME : 20 minutes

INGREDIENTS

6 pints (about 3 ½ litres) brown ale

1 lb. (about 450 grams) soft brown sugar

1 large stick cinnamon

1 level teaspoon grated nutmeg

½ level teaspoon ground ginger

2 lemons, thinly sliced

1 bottle medium dry sherry

Pour 2 pints (about 1.2 liters) of the ale into a large pan. Add the sugar and cinnamon stick, and simmer the mixture slowly over a low heat until the sugar has dissolved. Add the spices and lemon slices, the sherry and remaining ale.

Before serving the cup, remove the lemon slices.

Ching! Ching!

Stay Fabulous!

Lee-Anne