Christmas Chefs Recipes

Dec. 24

Chestnut Pudding

This is a traditional Hungarian recipe that we have every year at Christmas. This recipe can be made with fresh chestnuts (much more labour intensive) but for ease and simplicity for the morning news team I recommend canned chestnut puree which can be found in any European Delicatessen. Enjoy!

Ingredients

1 – 900 gram can HARO BRAND (made in Switzerland) Chestnut Puree

1 pint whipping cream

4 – 5 tubes of RUM AROMA (again found in the deli) if you can’t find this rum extract will work

Icing Sugar

Vanilla Extract

Fine Sugar

Vanilla Sugar (optional)

Garnish

Maraschino Cherries

Chocolate Curls or Sprinkles

Equipment

2 medium – large mixing bowls

Potatoe press

Measuring spoon

Mixer

Vegetable Peeler (if making curls)

Method

In a medium to large sized bowl combine chestnut puree with rum flavoring. Adjust to taste. You can add more or less rum depending on likeness to flavour. Canned chestnut puree is already sweetened but if you still prefer more sweetness sift in powdered sugar to taste. Blend well. Consistency should not be too wet but nice and smooth.

In a separate bowl pour in whip cream. Add 1 tsp. vanilla extract and approximately 2 tsp. fine sugar. If using vanilla sugar omit extract. Whip until firm.

Assembly

Puddings can be assembled in individual martini glasses or one large glass bowl.

Put in nice dollop of whipping cream in the bottom of your dish. Using a potato press, place a small amount of chestnut puree into the holder and gently squeeze onto the whipping cream. Continue to layer alternately until your bowl or glass is full. Finish with a small dollop of whip cream. Garnish with a maraschino cherry or cherries (which I usually blot dry so that the juices doesn’t run into the cream) and chocolate curls or sprinkles.

To Make Chocolate Curls

Using a square of bakers chocolate or a block of baking chocolate (any flavor except bitter) and a vegetable peeler carefully peel layers of chocolate. Best is to hold the chocolate block in one hand and peel towards you. You will get larger curls if the chocolate is slightly soft. Again for the morning team they may want to use sprinkles.

Good luck and I hope you will try this recipe. — Cathy

Dec. 18

Spread the Christmas Cheer Spread (View Video)

Ingredients

1 cup of creamcheese at room temperature

1 cup of soft feta cheese at room temperature

1 small clove of garlic minced

1 containert of olivieri sundried tomato pesto

10 fresh basil leaves rolled up and cut into thin strips

Mix creamcheese feta cheese and garlic into a smooth mix

Spread the mix into a 8 or 9 inch glass pieplate

Top with the sundried tomato pesto

Sprinkle with the basil strips

Serve with your favorite cracker or toasted pita bread

Dec. 11

Never Fail Fudge (View Video)

In a heavy pot mix:

2 ¼ cups white sugar

¾ cup evaporated milk

16 large Marshmallows

¼. cup margarine

¼ tsp. salt

Cook over medium heat – stirring constantly

When the Mixture comes to a boil keep stirring and boil it for 5 minutes.

Take it off the heat and stir in 1 cup. Chocolate chips and 1 tsp. vanilla.

(you can also use butterscotch or peanut butter chips)

Quickly stir until all the chips are melted.

Add 1 cup chopped nuts if desired.

Pour into greased 8×8″ pan. Let cool.

My mother has been making this fudge for over 50 years and it is always a holiday favourite.

Dec. 4

Scotcharoons (View Video)

1 c white sugar

1 c corn syrup

1 c peanut butter

5 c rice krispies

Mix sugar and corn syrup to a boil,add peanut butter and rice krispies. Press into a 9 x 13 greased pan.

Icing

6 oz butterscotch chips

6 oz chocolate chips

Melt chips and pour over rice krispie mixture

Chill and enjoy!