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TOP 10 Traditional Christmas Recipes |
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Views: 2344
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TOP 10 Traditional Christmas Recipes |
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Views: 2344
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Rating:
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12-14-2017, 05:45 PM
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TOP 10 Traditional Christmas Recipes
Traditional Christmas Recipe: How to Make Christmas Pudding and Panettone Bread
Christmas marks the birth of Jesus Christ and is one of the biggest celebrations. The festival is celebrated by Christians across the world on December 25. It is the time of joy and giving. People meet their friends and family and have a meal together. Food is an important part of the celebration and there are several traditional foods that are prepared during the festival. These traditional Christmas foods have their own stories and legends. We bring you the recipe for Christmas pudding and panettone bread. The tradition of eating Christmas pudding began when a decree was passed by Roman Catholic Church to prepare a 13 ingredient-pudding symbolizing the Christ and the apostles. Victorian pudding included citrus zest, raisins, almonds, currants and spices. Panettone bread, which originated in Milan, has an interesting story. According to legends, the Sforza royal court’s falconer fell in love with the daughter of a poor baker. The falconer disguised himself and started working at the bakery and made bread using candied orange peel, ****er, egg, flour and raisins to win over the baker’s daughter. Today, this bread is popular among Italians and is enjoyed every Christmas season. Here are the recipes for Christmas pudding and panettone bread shared with us by the Chef Santhanam Subramanian, Chef Pastry of Radisson Blu Atria Bengaluru. (ALSO READ How to Make Roasted Vegetable Crumble, Pretzels and Ginger Bread House). Christmas pudding  Brown sugar: 450 gm Soft ****er: 500 gm Egg: 9 nos Caramel colour: 25 ml Orange rind: 2 nos Lemon rind: 2 nos Nutmeg powder: 5 gm Mix spice powder: 5 gm Salt: 5 gm Flour: 375 gm Raisins: 100 gm Sultana: 100 gm Plum: 100 gm Mix nuts: 100 gm Dark Rum: 100 ml Bread crumbs: 125 gm Method: Soak all dry fruits and peels in rum. Cream ****er with sugar and add eggs one by one. Mix all dry ingredients together, mix it with creamed ****er. Pre heat oven at 180\c. Pour the batter in to the moulds, bake it in the oven for 40 to 45min, using double boiling system. Check it with tooth pick to know whether it’s cooked or not. Serve with vanilla or rum sauce when it’s still warm. Panettone Bread  Warm Milk: 60 ml Castor Sugar: 15 gm Soft ****er: 250 gm Egg: 5 nos Vanilla essence: 10 ml Lemon Zest: 1 nos Orange Zest: 1 nos Bread Flour: 500 gm Raisins: 80 gm Sultanas: 80 gm Dark Rum: 45 ml Lemon and orange peel chopped: 100 gm Method: Grease deep cake tin with ****er or use a panettone case. Place the warm milk in a bowl and add the yeast and 1 tsp of sugar and leave for a few minutes. Put the remaining sugar in a large bowl and beat together with the ****er and vanilla extract until really light, creamy and pale Stir in the lemon and orange zest. Add the eggs a little at a time until all are well incorporated. Add in a tablespoon of the flour if the mixture starts to curdle and beat this in with the eggs. Place the flour in a large bowl and mix with a good pinch of salt and make a well in the center. Add the yeast mixture then the ****er and egg mixture, folding in with a large spoon to make a soft dough. Knead for 5 minutes in the bowl until it all starts to come together. It will be pretty sticky dough at this stage. Turn out the dough onto a floured surface and knead for a further 10 mins, until everything has come together and you have a very soft and stretchy dough. Add a light sprinkling of flour to the surface. Place in a lightly greased bowl and cover with cling film. Leave in a warm place for 2 hrs until doubled in size. Place the raisins and sultanas in a small saucepan with the rum and heat gently for 5 – 7 mins. When the dough is raised, tip it out onto a lightly floured surface and knead for another 5 mins. Gradually knead in the soaked raisins, sultanas and chopped candied peel. Shape the dough into a ball and pop into the prepared tin. If using a 20cm cake tin, wrap a layer of baking parchment around the outside of the tin, to come up about 5cm above the rim, and secure the paper with string. This will help contain the dough as it rises. Cover lightly with cling film and leave to rise for another hour until it has risen to the top of the tin or paper. Preheat the oven to 180C/fan 160C/gas 4. Adjust the oven shelf to the right height. Mix together the almonds, caster sugar and egg white for the topping and gently brush over the top of the panettone. Place in the oven and bake for 40 – 50 mins until golden and risen and a skewer comes out clean when inserted into the middle of the cake. Leave to cool in the tin for 10 mins before turning out onto a wire rack. Leave to cool completely before dusting lightly with icing sugar and cutting into wedges to serve. 
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