If you decide to make things at home to put in to gourmet food gift baskets and Christmas hampers you should make sure that the ingredients are fresh and prepared in the best possible way
If you are preparing that perfect Christmas cake try adding one dessert spoon of sherry or rum for every pound of fruit you are going to use and soak the fruit overnight, before heating the oven place a container in the bottom of the oven containing water, this helps to create a warm moist place which will lead to the perfect moist Christmas cake. When you remove the cake, do so in a room without a draught and leave to cool before first wrapping the cake in greaseproof paper then wrapping in tinfoil and store in a cool dry place
On Christmas day, my mother always adds a coin to the finished pudding in line with Christmas tradition. This adds an amusing twist to the eating experience and is especially enjoyed by children. It is best to add the coin or coins after the pudding has been cooked as it can be easily slipped in to the final product. Boil the coins in a pan of water for a few minutes to avoid any untoward bacteria that may be present.
The turkey in most homes is usually the centrepiece of the Christmas dinner. After many hours of cooking; you present it in all its glory, the perfect golden skin cooked to perfection. Now you have to carve it and you need to do this the right way in order to ensure its served as good as it smells, if you plan on carving soon after roasting then cover the turkey with foil and allow to stand for 15 minutes. Always make sure you cut the dark meat first before the light and the secret to removing the wings, legs and thighs is to finding where the bones meet and cutting between the joints.
Top tips for Christmas turkey perfection
Cool your stuffing before you use it and make sure to prepare it in advance
Only stuff the neck cavity of your turkey and not the rear end
Be sure to rest your turkey on a bed of chopped onions in the dish to add some extra flavor. It also helps to stop your bird from becoming watery and you can use the onions in your gravy
Placing sliced oranges or lemons within the cavity of your bird before adding the stuffing will add some different flavors.
You can season turkey skin with spices, salt and pepper mixed with butter of a light cooking oil to really absorb the flavors in to the meat.
Place strips of streaky smoked bacon over the turkey about half way through the cooking time.
Eggnog is always a winner at Christmas and is very popular with the traditionalists. Many people add brandy to their mix, although you can have it without alcohol and even without eggs for th dairly and egg intolerants among us. Eggnog is a quick way to warm any new visitors to the house and is best in small doses as can be very potent.
Separate the yolks from the whites of twelve eggs and beat the whites for this non alcoholic recipe. Add a half cup of sugar while continuing to beat the eggs. You will find that the whites will start to form peaks and become stiff. Beat the yolks in a separate bowl and add 1 cup of sugar as you mix. Whisk a quart of cream until stiff and mix together with a touch of vanilla flavoring. Cool for 24 hrs in the fridge and serve in a bowl, finally adding a touch of nutmeg.
If you are preparing that perfect Christmas cake try adding one dessert spoon of sherry or rum for every pound of fruit you are going to use and soak the fruit overnight, before heating the oven place a container in the bottom of the oven containing water, this helps to create a warm moist place which will lead to the perfect moist Christmas cake. When you remove the cake, do so in a room without a draught and leave to cool before first wrapping the cake in greaseproof paper then wrapping in tinfoil and store in a cool dry place
On Christmas day, my mother always adds a coin to the finished pudding in line with Christmas tradition. This adds an amusing twist to the eating experience and is especially enjoyed by children. It is best to add the coin or coins after the pudding has been cooked as it can be easily slipped in to the final product. Boil the coins in a pan of water for a few minutes to avoid any untoward bacteria that may be present.
The turkey in most homes is usually the centrepiece of the Christmas dinner. After many hours of cooking; you present it in all its glory, the perfect golden skin cooked to perfection. Now you have to carve it and you need to do this the right way in order to ensure its served as good as it smells, if you plan on carving soon after roasting then cover the turkey with foil and allow to stand for 15 minutes. Always make sure you cut the dark meat first before the light and the secret to removing the wings, legs and thighs is to finding where the bones meet and cutting between the joints.
Top tips for Christmas turkey perfection
Cool your stuffing before you use it and make sure to prepare it in advance
Only stuff the neck cavity of your turkey and not the rear end
Be sure to rest your turkey on a bed of chopped onions in the dish to add some extra flavor. It also helps to stop your bird from becoming watery and you can use the onions in your gravy
Placing sliced oranges or lemons within the cavity of your bird before adding the stuffing will add some different flavors.
You can season turkey skin with spices, salt and pepper mixed with butter of a light cooking oil to really absorb the flavors in to the meat.
Place strips of streaky smoked bacon over the turkey about half way through the cooking time.
Eggnog is always a winner at Christmas and is very popular with the traditionalists. Many people add brandy to their mix, although you can have it without alcohol and even without eggs for th dairly and egg intolerants among us. Eggnog is a quick way to warm any new visitors to the house and is best in small doses as can be very potent.
Separate the yolks from the whites of twelve eggs and beat the whites for this non alcoholic recipe. Add a half cup of sugar while continuing to beat the eggs. You will find that the whites will start to form peaks and become stiff. Beat the yolks in a separate bowl and add 1 cup of sugar as you mix. Whisk a quart of cream until stiff and mix together with a touch of vanilla flavoring. Cool for 24 hrs in the fridge and serve in a bowl, finally adding a touch of nutmeg.
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