Posts Tagged ‘cinnamon’
Fruity mincemeat with almonds
Tuesday, November 23rd, 2010
Ingredients
* 4 Bramley apples , peeled, cored and grated
* 350g light muscovado sugar
* zest and juice 1 orange
* zest and juice 1 lemon
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ¼ tsp ground cloves
* ¼ tsp allspice
* 100g dried cranberries
* 100g sultanas
* 100g raisins
* 100g currants
* 100ml brandy
* 85g flaked almonds
* 100g shredded suet or light shredded vegetable suet
Method
1. Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
2. Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Tags: all spice, almonds, bramley apple, cinnamon, cloves, Cranberry, currants, lemon, nutmeg, orange, raisins, sultanas
Posted in Christmas | No Comments »
Cranberry & red wine sauce
Tuesday, November 23rd, 2010
Ingredients
* 400ml red wine
* 100g caster sugar
* 2 cloves
* 1 star anise
* 1 cinnamon stick
* 500g fresh or frozen cranberries
Method
1. Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Bring to a simmer and cook until the liquid has reduced by half. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Set aside to cool. Can be frozen or spoon into a jar and keep in the fridge for up to a week.
Tags: cinnamon, cloves, Cranberry
Posted in Christmas, Gravy and Sauce | No Comments »
Cinnamon shortbread
Tuesday, November 23rd, 2010
Ingredients
* 50g butter , softened
* 85g caster sugar
* ¼ tsp vanilla extract
* 50g plain flour
* 25g ground rice
* 1 tsp ground cinnamon
Method
1. Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture – you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
2. Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Cover until ready to serve.
Tags: cinnamon
Posted in Christmas, Pudding and desserts | No Comments »
Sticky rum-poached pineapple with coconut ice cream
Monday, November 22nd, 2010
Sticky rum-poached pineapple with coconut ice cream
Ingredients
* 1 small pineapple , peeled, cored, quartered and cut into large chunks
* 100g caster sugar
* 1 vanilla pod
* 125ml dark rum
FOR THE ICE CREAM
* 250g/9oz toasted desiccated coconut , plus extra for decorating
* 250ml milk
* 6 eggs yolks
* 140g caster sugar
* 250ml double cream
* 250ml coconut milk
FOR THE CARAMEL SAUCE
* 100g caster sugar
* 1 cinnamon stick
* 100g unsalted butter
* 3 tbsp double cream
* a big slug of dark rum
Method
1. For the ice cream, put the coconut into a pan with the milk and bring to the boil. Remove from the heat, leave for 30 mins, then strain. Whisk the yolks and sugar, reheat the milk and pour onto the yolks. Return to the pan and gently heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Stir in the cream and remove from the heat. Strain, then stir in the coconut milk. Churn in an ice cream maker until semi-frozen, spoon into a plastic container, cover and freeze.
2. Heat oven to 160C/140C fan/gas 3. Put the pineapple into an ovenproof dish. Heat the sugar, vanilla and 150ml water in a pan, stir in the rum and tip over the pineapple. Cover and bake for 40-50 mins until soft. Cool in the syrup, then slice.
3. For the caramel sauce, swirl the sugar with the cinnamon in a heavy-based pan over medium heat until golden brown. Add the butter, cream and rum, bring to the boil and remove from the heat.
4. Serve the pineapple topped with ice cream, caramel and toasted coconut.
Tags: cinnamon, cream, desiccated coconut, eggs, milk, pineapple
Posted in All Recipes, Pudding and desserts | No Comments »