Christmas Dinner
So, we had my whole family over for Christmas dinner today (December 26th) as this was our Christmas. Jesse and I both worked Christmas eve and were supposed to work Christmas night, but I got low-censused (not enough patients). So, we celebrated Christmas today. I made a traditional English Christmas dinner with a standing rib roast, roasted potatoes, Yorkshire pudding, and my sister made a mushroom lasagna (not traditional, but most Christmas food doesn't meet vegetarian standards). The desert was a new addition (I have done the same dinner for 4 years) and I made a English Trifle. It can be done many different ways, but here is how I did it.
English Trifle
Pound cake, broken into pieces
A Few Splashes of Brandy
Raspberry Jell-o (2 boxes)
Frozen raspberries
Vanilla pudding
Homemade whipped cream with sugar added
Grated Dark Chocolate
First I took the pound cake and crumbled a layer on the bottom of a glass bowl (see picture), then I poured some brandy over the cake. I then made the raspberry jell-o and poured it over the cake before it had set. I topped all this with layer of raspberries followed by vanilla pudding and then did the same thing all over again minus the pudding. Instead of the last part being pudding I topped it with whipped cream and some finely grated dark chocolate. I then put it in the fridge to let the jell-o set and that is all! It was delicious!
Biscotti By Request
Well, two by request. The last one is my personal favorite, re-named, because the cookbook name for it is dumb. I've found baking times to be. . .somewhat inaccurate for a really crisp outcome, so use your best judgment.
Pumpkin Pecan Biscotti1/2 cup sugar
1/4 cup butter, softened
2 medium eggs
1/2 cup canned pumpkin
1 1/2 cups toasted pecans
1 1/2 cups all-purpose flour
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
3/4 tsp. baking powder
Preheat oven to 350.
Cream sugar and butter. Stir in eggs, pumpkin, nuts; mix well. In another bowl, combine remaining ingredients. Add to nut mixture.
Divide dough in halves. On a well-floured surface, shape into logs; transfer to a parchment paper-lined or lightly sprayed baking sheet. Bake for 20-25 minutes, until firm and lightly browned. Cool on a rack for at least 5 minutes. Transfer to cutting board. Cut diagonally into 3/4-inch slices; return to baking sheet, standing upright, leaving space around each slice, and continue baking for 15-20 minutes, or until desired crispness. Cool completely on rack.
Lemon Poppyseed Biscotti1 cup sugar
1/2 cup butter, softened
3 medium eggs
2 Tbs poppy seeds
1/2 tsp. lemon extract
1 Tbs. grated lemon peel
3 cups flour
1 1/2 tsp. baking powder
pinch salt
Pre-heat oven to 375.
Cream sugar and butter. Add eggs, poppy seeds, lemon extract, and peel. In another bowl, combine remaining ingredients; add to lemon mixture.
Divide dough into halves or thirds. On a well-floured surface, shape into logs; transfer to a parchment paper-lined or lightly sprayed baking sheet. Bake for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Transfer to a cutting board. Cut diagonally into 3/4-inch slices. Return to baking sheet, leaving space around each slice, and continue baking for 10 minutes, or until desired firmness and brown-ness. Cool on rack.
Fruit and Nut Biscotti1/2 cup bran
1/2 cup rolled oats
1 cup flour
1/2 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1 tsp. cinnamon
2 large eggs
1/4 cup honey
1 tsp. vanilla
2/3 cup finely chopped mixed dried fruit (I like the tropical mix.)
1/2 cup toasted pecans
Pre-heat oven to 325.
Combine bran, oats, flours, brown sugar, baking powder, and cinnamon. In a small bowl, whisk eggs, honey, vanilla; add to dry ingredients. Work in fruit and nuts.
Divide dough into halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet, and bake for 20-25 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Reduce oven temperature to 300. Transfer logs to a cutting board; slice diagonally into 3/4-inch slices. Return to baking sheet, leaving space around each slice. Bake for 15 minutes or until desired crispness. Cool completely on rack.
Labels: desserts
