Christmas Moka and Chocolate Pudding with Fruits

Ingredients:

2 cups low-fat milk
2/3 cup sugar
1/4 cup cocoa powder
3 tbsp cornstarch
1 tbsp butter
1 1/2 tsp instant coffee
1/2 tsp vanilla
1 egg

Preparing:

Mix sugar, cocoa, coffee and cornstarch in a medium saucepan.
Add cream and milk.
Heat to medium-heat, stirring constantly until boiling.
Let boil for 1 minute, while shuffling.

Beat the egg and incorporate roughly 1/2 cup of the hot milk mixture to egg.
Return the egg mixture to the pot.
Cook for 2 minutes, stirring constantly.
Remove the pudding off the fire, and add vanilla and butter.

Pour into individual molds.
Serve with fruit either warm or cover and refrigerate.

Christmas Mascarpone Creams

Ingredients:

115 g amaretti cookies, crushed
1 cup mascarpone cheese
1/4 cup superfine sugar
4 eggs, separated
4 tbsp amaretto

Preparing:

Place the amaretti crumbs in a bowl.
Add amaretto and set aside to soak.

Beat egg yolks with sugar until pale and thick.
Fold the mascarpone and soaked cookie crumbs.

Whisk the egg whites in a separate bowl until ftiff.
Fold gently into the cheese mixture and divided between 4 serving dishes.
Chill for 2 hours and sprinkle with slivered almonds.

Christmas Coffee Granita

Ingredients:

3/4 cup caster sugar
1 1/2 tbsp cocoa powder
1.25 litres strong espresso coffee

Preparing:

Put the sugar and cocoa powder un a large pan.
Add 1/2 cup water gradually and stir over low heat until the sugar has dissolves.
Brong to the boil, then reduce the heat and simmer for 3 minutes.

Remove from the heat and add the fresh coffee.
Pour into a shallow metal container and coll completely.

Freeze until partially set, then stir with a fork to distribute the ice crystals evenly.
Freeze again until firm.

Work the granita into fine crystals by using a fork and return to the freezer for 1 hour.

Christmas Peach Melba

Ingredients:

300 g fresh raspberries, thawed
2 tbsp icing sugar
1 1/2 cup sugar
4 firm ripe peaches
1 vanilla bean, split lenghtways

Preparing:

Purée the raspberries and icing sugar together in a food processor.
Pass throug a strainer and discard the seeds.

Stir the sugar, vanilla bean and 2 1/2 cups water in a pan over low heat until the sugar has dissolved.
Bring the sugar syrup to the boil and add the peaches.
Simmer for 5 minutes, remove with a slotted spoon and carefully remove the skin.

Serve with ice cream and the purée.

Christmas Ice Cream Chocolate Sandwich

Ingredients:

3 cups flour
1 cup softened butter
1 cup icing sugar
60 g semibitter chocolate
1 tsp vanilla
4 egg yolks
Ice preference

Preparing:

Melt chocolate in a water bath, remove from heat and allow to cool.
Beat butter and sugar glass.
Add yolks, vanilla and melted chocolate and beat until a thick mass.

Divide the dough into 4 parts, and train each bar with 4 cm in diameter.
Wrap each bar in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C (360°F).
Cut into bars of 1 cm slices and place on a greased cookie tray, separated 5 cm each.

Bake for 10 minutes, remove from oven and allow to cool.
Spread ice cream on one of the halves and cover with another, forming a sandwich.

Thanksgiving Lemon Tulips

Ingredients:

1 package won ton
400 g of condensed milk
1/3 cup lemon juice
1 tsp grated lemon zest

Preparing:

Liquefy condensed milk with lemon juice and lemon zest.
Refrigerate for 2 hours.

Put the won ton leaves in individual muffins molds.
Bake at 150°C (300°F) until they are toasted and take the form of little baskets.

Remove from the oven, and gently pull out of the molds and filled them with the cold lemon mixture.

Thanksgiving Pumpkin Brulée

Ingredients:

1 1/2 cup evaporated milk
1 cup pumpkin, cooked
1/4 cup brown sugar
1/4 cup honey
3 eggs
1 tsp gruond cinnamon
1 tsp powdered ginger
1 tsp vanilla

Preparing:

Liquefy pumpkin with eggs, honey, cinnamon and ginger.
Add the evaporated milk and vanilla.

Pour into 6 individual molds.
Bake in water bath at 160°C (320°F) for 45 minutes.

Remove from the oven, cool and refrigerate for 2 hours.

Thanksgiving Margarita Dessert

Ingredients:

1/2 cup cream
140 g white chocolate, chopped
2 tbsp triple sec
1 tbsp tequila
1 1/4 cups cream

Preparing:

Bring to the boil the 1/2 cup cream and add chocolate.
Let stand for 2 minutes and mix until you get an homogeneus mixture.
Add liqueurs and allow to cool for 30 minutes.

Whip the remaining cream until you get whipped cream.
Incorporate the mixture of chocolate in souranding form.

Pour into individual cups and refrigerate for 2 hours.

Thanksgiving Whiskey Pecan Pie

Ingredients:

2 1/2 cups flour
220 g margarine
3 ounces granulated sugar
1 egg
1 tsp vanilla

Filling:
6 ounces brown sugar
4 ounces clear corn syrup
3 ounces molasses
2 ounces melted butter
220 g pecans
4 eggs
1 tsp vanilla
1/8 cup whiskey

Preparaing:

Beat butter with the sugar.
Add the egg and vanilla.
Incorporate the flour gradually, and finished knead by hand.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Put the dough into a greased mold, remove and refrigerate while preparing the filling.

Filling:
Preheat oven to 180°C (370°F).

Beat the eggs.
Mix corn syrup with sugar, molasses, vanilla and whiskey, and add to the eggs.
Incorporate pecans and melted butter.

Pour the mixture on the crust.
Bake for 30 minutes.

Thanksgivng Coeur a la Creme

Ingredients:

1 1/4 cups cream, whipped
1/2 cup icing sugar
225 g cottage cheese, drained

Preparing:

Process the drained cottage cheese until smooth in a food processor.
Mix in the icing sugar, then fold in the cream.

Line six coeur à la crème moulds with muslin and fill with the prepared mixture.
Cover and leave to drain overnight.

Unmould and serve with fruit sauce or berries.

Thanksgiving Chocolate A,maretti Peaches

Ingredients:

4 ounces Amaretti cookies, crushed
2 ounces plain chocolate, chopped
4 firm ripe peaches
2/3 cup white wine
1 tbsp honey
1 tbsp sugar
1/4 tsp ground cinnamon
1 egg white
Grated zest of 1/2 orange

Preparing:

Preheat oven to 160ºC (175ºF).

Combine crushed cookies with chocolate, orange zzest, honey and cinnamon.
Add the beaten egg white and mix to bind the mixture.

Halve and pit the peaches and fill them with small mounds of the chocolate mixture.
Arrange them in a greased tray.

Mix the white wine and sugar and bathe peaches with the mixture.
Bake for 40 minutes.

Thanksgiving Orange, Nuts and Chocolate Cookies

Ingredients:

1 1/2 cups traditional oats, uncooked
1 cup brown sugar
1 cup chocolate chips
1/2 cup butter, softened
1/2 cup wheat flour
1/2 cup little chopped walnuts
1 tbsp orange zest
1/4 tsp baking soda
1/4 tsp salt
1 egg

Preparing:

Preheat oven to 190°C (380°F).

Beat the butter with brown sugar until get a spongy mixture.
Add flour, baking soda and salt.
Add oats, nuts, chocolate chips and orange zest.

Place teaspoons of the mixture into a greased tray, separated to 5 cm.
Bake for 12 minutes.

Thanksgiving Golden Syrup Dumplings

Ingredients:

1 cup self-raising flour
40 g unsalted butter, chopped
1 egg
1 tbsp milk

Syrup:
2 cups water
1 cup sugar
1/4 cup lemon juice
40 g unsalted butter
2 tbsp golden syrup

Preparing:

Sift flour and a pinch of salt.
Rub in the butter until fine and crumbly, and make a well.
Stir in the combined eggs and milk to form a soft dough using a flat-bladed knife.

Stir the syrup ingredients in a pan until the sugar has dissolved.
Bring to the boil, and gently drop dessertspoons of dough into the syrup.
Cover and reduce the heat to simmer for 20 minutes.

Spoon onto plates, drizzle with syrup and serve with cream.

Thanksgiving Pecan Bars

Ingredients:

2 cups flour
3/4 cup brown sugar
1/2 cup sugar
1/4 cup cream
1/4 cup honey
3 bars margarine at room temperature
12 ounces pecans
1 egg
2 tsps vanilla

Preparing:

Preheat oven to 160°C (350°F).

Beat 2 bars margarine with sugar until fluffy.
Add the egg and vanilla.
Lower speed and add flour gradually.

Pour the mixture into a greased mold.
Bake for 15 minutes and remove from oven.

Melt the remaining margarine with honey and brown sugar.
Allow to boil for 2 minutes and remove from heat.
Add the cream and pecans.

Cover pastry with the mixture.
Bake again for 10 minutes.
Allow to cool a little and cut in bars.

Thanksgiving Peaches and Cream Trifle

Ingredients:

825 g can sliced peaches
200 g mascarpone
25 g flaked almonds, toasted
1 cup cream
1/4 cup Marsala, peach chnapps liqueur or Grand Marnier
1 day-old sponge cake, cut into cubes

Preparing:

Put the cake cubes in a 2 liter dish and press down firmly.
Drain the peaches, reserving 1/2 cup of juice.

Mix the liqueur with the juice and drizzle over the cake.
Arrange the peach slices over the cake.

Beat the cream until soft picks form.
Add the mascarpone and beat briefly.
Spread over the peaches and refrigerate for 1 hour.

Sprinkle with almonds just before serving.

Thanksgiving Chocolate Pecan Pie

Ingredients:

1 1/4 cups flour
1/2 cup unsalted butter, softened
5 tbsp sugar
1 egg, beaten
Finely grated zest of 1 orange

Filling:
5 ounces plain chocolate, chopped
1 1/2 cups pecan
3/4 cup corn syrup
1/4 cup butter
3 tbsp light brown sugar
1 tsp vanilla extract
3 eggs beaten

Preparing:

Mix the flour and sugar.
Work in the butter evenly with your fingertips until combine.

Beat the egg and the orange zest.
Stir into the mixture to make a firm dough.
Add a little water if the mixture is too dry and knead briefly.

Roll out the pastry on a floured surface and use a to line a deep, 8-inch loose-based flan pan.
Chill for 30 minutes.

Preheat the oven to 160ºC (350ºF).

Filling:
Melt the syrup, sugar, chocolate and butter in a small saucepan.
Remove from heat and beat in the eggs and vanilla.

Sprinkle the pecans into de pastry shell and carefully pour in the chocolate mixture.
Place the pan on a baking sheet and bake the pie for 1 hour.
Cool in the pan for 10 minutes, then serve.