English Cuisine : Christmas pudding with citrus & spice

http://www.bbcgoodfood.com/recipes/8370/christmas-pudding-with-citrus-and-spice

A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal

Ingredients

• 175g each raisins (des raisins secs) , currants (des raisins de Corinthe) and sultanas (des raisins de Smyrne)
• 140g whole glacé cherries (des cerises confites)
• 50g mixed peel (des écorces d’agrumes confites)
• 50g whole blanched almonds (des amandes émondées) 
• zest 1 orange and 1 lemon
• 1 medium carrot , peeled and finely grated
• 150ml brandy (comme un cognac ou un armagnac)
• 50ml/2fl oz orange liqueur, such as Grand Marnier
• 175g light muscovado sugar (vergeoise)
• 175g fresh white breadcrumbs (chapelure)
• 125g self-raising flour (farine avec levure incorporée)
• 1 tsp mixed spice (mélange pour pain d’épices)
• ¼ tsp grated nutmeg (noix de muscade)
• 175g butter , frozen
• 2 eggs , beaten
• butter , for greasing
• holly sprig, to decorate (une petite branche de houx) 

  

  1. Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak (tremper) overnight.
  2. Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate (râper) in the butter, then add the eggs and stir. Don't forget to make a wish!
  3. Grease a 1.5-litre pudding basin (une moule à pudding) with butter and line (tapisser) the base with greaseproof paper (papier cuisson). Spoon in the mixture, press down well and make a hollow (un creux) with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil (papier d’aluminium) and tie at the rim (au bord) with string. Lower the pudding into a pan with an upturned (posé à l’envers) saucer (une soucoupe) in the base, then fill with water until it comes halfway up the sides of the bowl. Steam (faire cuire à la vapeur) for 6 hrs, topping up with water as necessary.
  4. Alternatively, steam in the oven. Stand the pudding basin in a roasting tin (un plan à rôtir) filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
  5. To store (conserver), allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
  6. On the day, steam for 1 hr before turning out (sortir de la moule), decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).

  

  Orange custard cream

  Whip (fouetter) 285ml double cream with the grated zest ½ orange until it holds its shape. Fold in a 500ml tub fresh vanilla custard and serve.

American Cuisine : Pumpkin Pie (Repost from 05 November 2009)

One of the great things I love about the fall season (North American term for autumn) is the food! One of my favorite desserts this time of year is the classic all-American pumpkin pie. This dessert can be traditionally served for Thanksgiving and Christmas.

http://www.bbcgoodfood.com/recipes/7733/classic-pumpkin-pie-with-pecan-and-maple-cream

Classic Pumpkin Pie with Pecan & Maple Cream

550g piece pumpkin , peeled and cut into chunks

500g pack shortcrust pastry (la pâte brisée)

175g light muscovado sugar (la vergeoise)

2 eggs

142ml pot double cream (la crème fraîche épaisse)

1 tsp cinnamon

1 tsp allspice (le piment de Jamaïque)

1 tsp ground ginger

small grating of nutmeg

 

For the Pecan & Maple Cream

142ml tub double cream

5 tbsp maple syrup

25g pecans , finely chopped

Method

Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.

On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.

Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.

Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

Christmas Dinner with Monday Evening's Class

I would like to thank all my students in my Monday evening class for the nice Christmas dinner last night! I really enjoyed the evening and it meant a lot to me! You are a wonderful group. I wish all of you a joyful and blessed Christmas!