New Years Blackberry Cheesecake

Ingredients:

330 g cream cheese
220 g sour cream
2 cups cream
1 1/2 cups sugar
3 envelopes unflavored gelatin
2 packets vanilla cookies
1 stick margarine
1 tsp vanilla
Juice of 1 lemon

BlackberryCoulis:
500 g blackberries
1 package strawberry gelatin
1/2 cup sugar

Preparing:

Process cookies, add the melted margarine and press against the bottom of a pyrex to form the shell.
Bake at 150ºC (300ºF) for 5 minutes.
Remove from oven and allow to cool.

Soak unflavored gelatin in 1/2 cup water for 30 seconds in the microwave and allow to cool.

Make whipped cream with cream.
Add sugar, lemon juice, cream cheese, sour cream, vanilla and soaked gelatin.
Pour over the shell and refrigerate for 1 hour.

Blackberry Coulis:
Let boil blackberries with sugar.
Liquefy, sift and put on the cheesecake.
Refrigerate and once its firm shed strawberry gelatin on top.
Refrigerate for 1 more hour.

New Years Wined Pears

Ingredients:

6 pears
1 liter of red wine
1 1/2 cup sugar
1 cup water
3 cinnamon sticks
2 bay leaves
2 tbsp margarine
1 tbsp peppercorns
1 tbsp vanilla

Filling:
1 1/2 cup cream cheese
1/2 cup powdered sugar
1/4 cup cream
1 tsp ground cinnamon

Preparing:

Bring to the boil water with red wine, cinnamon, vanilla, bay leaves, pepper and sugar.
Add whole peeled pears and cook over medium heat for 25 minutes.
Remove from heat and allow to cool.
Cut in half, remove the center and fill them.

Cook again the mixture of red wine and add margarine.
Allow to thicken and cook for 1 1/2 hours.
Bath pears with the syrup.

Filling: Mix all ingredients.

New Years Nuts Dessert

Ingredients:

1/2 kilo pecans or nuts, halved
1/2 cup sugar
1/3 cup corn syrup
2 tbsp butter
1 tbsp salt
1 tsp pepper
Extra Sugar

Preparing:

Preheat oven to 170ºC (325ºF).

Mix pecans with sugar, corn syrup, salt and pepper.
Pour the mixture on a greased pyrex and bake for 25 minutes.

Remove from oven, turn to an aluminium piece.
Spray with sugar and refrigerate for 30 minutes.

New Years Strawberry Swiss Roll

Ingredients:

250 g strawberries, quartered
1/2 cup caster sugar
1/2 cup strawberry jam
3/4 cup self-raising flour, sifted
3/4 cream
1 tbsp caster sugar
3 eggs, separated

Preparing:

Preheat the oven to 200ºC (400ºF).

Beat the egg whites until soft peaks form.
Add sugar and beat in the egg yolks until thick.
Fold in the flour and 2 tbsp hot water.

Spread into a greased swiss roll tin.
Bake for 10 minutes and turn out into a sugared paper and peel the paper from the base.
Roll up and leave for 20 minutes.

Beat the cream and 1 tbsp sugar until soft peaks form.
Spread the roll with jam and top with cream and strawberries.
Re-roll and chill.

New Years Apples with Chocolate Liqueur

Ingredients:

4 red apples
4 cups water
130 ml chocolate liqueur
8 leaves fresh mint
1 tsp sea salt

Preparing:

Cut a lid on top of apples.
Remove the hearts and the seeds of each apple with a spoon, without breaking the shell.

Dip the apples and tops in the water with salt.
Let stand for 1 minute, output it and remove excess water.
Freeze them for 2 hours and filled with chocolate liquor.

Ginger Christmas Cookies

Ingredients:

3 cups flour
1/2 cup sugar
1/2 cup sweet cap (brown sugar)
1 stick butter
1 egg
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp jamaica
1 tsp cinnamon
1 tsp cloves

Preparing:

Preheat oven to 170°C (325°F).

Let boil sugar in a pot with brown sugar, ginger, cinnamon, cloves and jamaica, stirring constantly.
Remove from heat and add the baking soda.
Incorporate the butter until it melts, then the egg and flour until it forms a mass.

Place the dough in an floured surface and stretch the dough.
Cut with a cookie cutter and place each cookie into a greased baking tray.
Bake for 12 minutes, remove from fire and decorate.

Christmas Chocolate Chestnut Roulade

Ingredients:

1 chocolate roll, see Chocolate Christmas Log
Candied chestnut to decorate
2 cups cream
1 1/2 cups canned sweetened chestnut purée
4 ounces bittersweet chocolate, grated
2 tbsp rum

Preparing:

Make the chocolate roll like in the Chocolate Christmas Log.

Whip the cream and rum until soft peaks form.
Beat the cream and grated chocolate into the chestnut purée.
Set aside a quarter of this mixture.

Unroll the cake and spread chestnut cream to within 1 inch of the edge.
Roll it again, by using the towel.
Place it on a serving plate and decorate with the rest of the chestnut mixture and candied chestnuts.

Santa Chocolate Footprints Christmas Cookies

Ingredients:

1 packageof sugar cookies mass prepared
1/4 cup cocoa powder
Sparks of peanut cream, regular sized and miniature

Preparing:

Preheat oven to 180ºC (360ºF).

Beat the prepared dough with cocoa.
Form a ball of 2.5 cm and 4 balls 0.5 cm.

Put the ball in a large greased tray and accommodate the rest of the balls to one side, to form the footprint.
Bake for 15 minutes.
Remove from the oven and immediately place the sparks on each finger.

Red Wine Christmas Jelly

Ingredients:

2 1/2 cups red wine
1/2 cup caster sugar
200 g frosted blackcurrants and redcurrants
2 cinnamon sticks
1 egg white
5 tsp gelatine
Rind of 1 lemon
Rind and juice of 1 orange

Preparing:

Combine the red wine, rinds, cinnamon and sugar in small pan.
Heat gently until the sugar has dissolved.

Put the orange juice in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leav it to go spongy.
Put a large pan filled with about 4 cm water on to boil.
Remove from heat when it boils, carefully lower the gelatine bowl into the water and stir until dissolved.

Stir the gelatine into the wine mixture and pour on a mold.
Refrigerate for 3 hours.

Chocolate-dipped Christmas Hazelnuts Crescents

Ingredients:

2 cups flour
1 cup usalted butter, softened
1/2 cup hazelnuts, toasted and finely chopped
12 ounces unsweetened chocolate, melted
3 ounces unsweetened chocolate, chopped into small pieces
6 tbsp sugar
1 tbsp hazelnut-flavored liqueur or water
1 tsp vanilla
Pinch of salt

Preparing:

Preheat oven to 170ºC (325ºF).

Beat butter until creamy and add the sugar, tha hazelnut liqueur, the vanilla, the chocolate and hazelnuts.
Add the flour and salt.

With floured hands, sahpe the dough into 2 x 1/2-inch crescent shapes.
Place on greased baking sheets, 2 inches apart.
Bake for 25 minutes.

Remove from the oven and let cool.
Dust the cookies with confectioner's sugar and dip half of each cookie into the melted chocolate.

Chocolate Christmas Log

Ingredients:

6 ounces bittersweet chocolate, chopped into small pieces
1/2 cup hot strong coffee or espresso
6 tbsp sugar
2 tbsp coca powder
1 tsp vanilla extract
6 eggs, separated
Pinch of cream of tartar
1 recipe of Chocolate Ganache or Buttercream

Filling:
7 ounces fine quality white chocolate, chopped into small pieces
2 cups heavy cream
2 tbsp brandy

Preparing:

Preheat oven to 175ºC (350ºF).

Melt the chocolate.
Dissolve the cocoa in the hot coffe to make a paste.

Beat the gg yolks with half the sugar until thick and foamy.
Slowly beat in the melted chocolate and cocoa-coffee paste until just blended.

Beat the egg whites and cream of tartar in a separate bowl, until stiff peaks form.
Sprinkle the remaining sugar and the vainilla extract.

Stir a spoonful of the whites into the chocolate mixture, then fold the rest.
Spill into a greased jelly roll pan and bake for 25 minutes.
Dust a dish towel with extra cocoa, turn the cake out onto the towe, roll the cake and let cool.

Filling: Heat the chocolate with 1/2 cup of the cream until melted.
Strain into a bowl and cool to room temperature.

Beat the remaining cream with the brandy in a separate bowl, until sift peaks form.
Fold into the chocolate mixture.

Unroll the chocolate roll, spread with the filling and roll again.
Cover the roll with the Chocolate Ganache or Buttercream and mark it with a fork.

Chocolate and Mint Christmas Presents

Ingredients:

1/2 cup chocolate luster
2 tbsp mint candies, chopped
44 chocolate cookies

Preparing:

Mix the chocolate luster with the mint candies.
Put about 1 teaspoon luster in 22 cookies .
Place of remaining cookies on top.

Apple and Fruits Christmas Gelatine

Ingredients:

600 g white sugar
600 g fruit to decorate to taste
80 g unflavored gelatin
2 liters water
20 ml apple essence
1 tsp citric acid

Preparing:

Moist unflavored gelatin in 2 cups of water.

Heat the rest of the water with sugar.
Add the citric acid when it boil and reserve.
Add hydrated gelatin, stir until dissolved and let cool.
Add the apple essence.

Pour a little gelatin on a mold and refrigerate until it cut a bit.
Distribute the fruit in a decorative way and pour the remaining gelatin.
Refrigerate for 3 hours.

Christmas Chocolate Kisses

Ingredients:

3 ounces dark chocolate, chopped
3 ounces white chocolate, chopped
2 cups flour
1/2 cup butter, softened
1/2 cup sugar
2 eggs
Confectioner's sugar, to decorate

Preparing:

Melt the dark and white chocolates in separate bowls and set both aside to cool.

Beat the butter and sugar together until fluffy.
Add the eggs, one at a time.
The sift the flour and mix well.

Halve the mixture and divide it between the tow bowls of chocolate.
Mix each chocolate in until form a dough, wrap them separately in plastic wrpa and chill for 1 hour.

Preheat oven to 190ºC (375ºF).

Shape slightly rounded teaspoonfuls of both doughs into balls.
Arrange the balls on a greased baking sheet and bake for 12 minutes.

Christmas Chocolate Chunk Ice Cream

Ingredients:

1 1/4 cups heavy cream, chilled
10 tbsp roughly grated chocolate
6 tbsp plain yogurt
6 tbsp sugar
Few drops of vanilla extract

Preparing:

Whip the cream and fold in the yogurt, sugar, vanilla and chocolate.
Stir gently to mix thoroughly.
Transfer to the ice-cream maker or freezer container.

Smooth the surface of the ice cream, then cover and freeze.
Gently stir with a fork every 30 minutes for up to 4 hours.

Chocolate Christmas Cups

Ingredients:

10 ounces unsweetened chocolate, chopped
6 ounces cold cooked Christmas pudding
5 tbsp brandy or whiskey
Candied cranberries

Preparing:

Melt the chocolate and use to coat the bottom and sides of about 35 candy wrappers.
Let set, then repeat, and let cool and set.
Reserve the remaining chocolate.

Crumble the Christmas pudding into small bowl, sprinkle with brandy and let stand for 40 minutes.

Spoon the pudding mixture into each cup, smoothing the top.
Spoon over it the remaining chocolate, let set, peel off the wrappers and place in foil cases.
Decorate with cranberries.