To serve, top each pudding with a spoonful each of toffee sauce and creme fraiche or ice-cream. So, there will unquestionably be a goose or a turkey (with the prized turkey leg meat saved for sandwiches once everyone has had their fill) and brown sugar-dusted and clove-studded gammon. Before kids, I used to be all about the trifle. But dessert is where he shines, making this riff on the classic bûche de Noël. It feels right: traditional but not traditional. To assemble, set aside three tablespoons of chestnuts and 10 clementine slices. Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the cookie plate. Heat the oven to 180C (170C fan)/375F/ gas 5 and line the base and sides of a 33cm x 23cm swiss roll tin. Whisk on high until light and doubled in volume – about eight minutes – then switch to the paddle attachment, add the flour and salt, and mix on low until just combined. I also love that it nods toward the classic Christmas chocolate log — or bûche de Noël — without actually being it. Dark chocolate mousse, served with salted caramel almond and soured cream (V) £8.50/per portion. The baked meringue is rolled up like a Yule log. Dessert : Meringue Roulade with Rose Petals and Fresh Raspberries from Plenty More. Mix all the sauce ingredients except the coriander in a small saucepan on a medium-low heat, stir occasionally until the sugar dissolves, then simmer for five minutes more, until slightly thickened. Repeat with the remaining five sheets of filo, to cover the apples, building height as you go. 1 tsp bicarbonate of soda165ml strong coffee or espresso200ml water250g soft-dried figs, roughly chopped into 1cm cubes100g unsalted butter, softened225g demerara sugar 100ml maple syrup250g self-raising flour2 eggs½ tsp salt6-8 cardamom pods, shells discarded and seeds finely crushed 2 tsp coriander seeds, roughly crushed in a mortar 1 tbsp ground coffee, plus extra to serveCreme fraiche or ice-cream, to serve, For the maple toffee sauce125ml double cream75g unsalted butter125g soft dark brown sugar60ml maple syrup½ tsp flaked sea salt1 tsp ground coffee1½ tsp coriander seeds, crushed, for sprinkling. Take another sheet of filo, brush with melted butter and sprinkle with a teaspoon and a half of sugar. Transfer to the tin, pressing the sheet into the base and sides so it fits snugly; let any excess hang over the sides. Prop styling: Jennifer Kay. Put the first four ingredients in a medium saucepan on a medium-high flame and bring to a boil. There are a lot of steps here, but it’s well worth the effort. Classic Christmas trifle recipe. I might just be allowed a flourish with the old sprouts — say, a handful of basil leaves and julienned lemon shavings — but that’s about as far as it goes. Gingerbread biscuits (100g) £4.80. Put the filo sheets under a slightly damp, clean cloth to stop them drying out, then brush one sheet with some of the melted butter and sprinkle with a teaspoon and a half of sugar. Put the chestnuts on a tray lined with baking paper and bake for 15-20 minutes, to dry out a little, then leave to cool. It’s as celebratory and light and creamy and “ta-da”-ish, but without all the liqueur! Dec 15, 2018 - A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart Use a small, sharp knife to top and tail the other 13 clementines, then cut down their curves to remove the skin and pith. Prep 25 minCook 2 hrChill 3 hrServes 10-12, For the sponge190g caster sugar35g soft dark brown sugar½ tsp vanilla bean paste or extract3 eggs140g self-raising flour, sieved½ tsp salt250g unsalted butter, melted, For the caramelised clementines16 clementines 3 tbsp cognac1½ tbsp orange blossom water⅛ tsp salt½ tsp aleppo chilli, plus extra for sprinkling (optional)250g caster sugar 3 tbsp water, For the caramelised chestnuts180g cooked and peeled chestnuts, roughly chopped150g caster sugar 2 tbsp water, For the chestnut sabayon3 egg yolks1 tsp vanilla bean paste or extract50g caster sugar250g mascarpone100ml double cream, plus 600ml whipped to soft peaks225g sweetened chestnut puree – I use the Clement Faugier brand3 tbsp cognac. https://www.nytimes.com/2020/12/11/dining/christmas-dessert-ottolenghi.html Chill for three hours, then serve with the reserved chestnuts and, if using, more chilli sprinkled on top. If you’re making the pastis a day in advance, it can be reheated: unmould back on to the lined baking tray and bake at 190C (180C fan)/390F/ gas 6 for 10-12 minutes. This French apple tart is incredibly crisp on the outside (the result of … Roast butternut squash and red onion with tahini and za'atar Cinnamon rice pudding with cherry compote and pistachios Roasted sweet potato with pecan and maple Seared duck breast with … Meringue wreath with white chocolate and orange cream and sour cherries (V) £8.00/per portion. Tawny port always goes well with toffee flavours: a 10- or 20-year-old or similar Australian “sticky” such as De Bortoli’s Old Boys 21-year-old Tawny (£19.99 The Wine Press, 19%) would be ideal. And it wasn’t until we had kids, who are growing up in London, that I realized there would always be a bit of a contradiction there. Recipe: Brown Sugar Roulade With Burnt Honey Apples. Food assistant: Katy Gilhooly. makes a purchase. Butter 10 individual 8cm pudding moulds, line the bases with greaseproof paper, then put on a baking tray. Cut the flesh into ¾cm-thick rounds. A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart, Last modified on Wed 16 Oct 2019 12.26 EDT. These days, the booze-soaked sponge has given way to a rather more family-friendly roulade. If the flavors of winter could be rolled into one, then this meringue roulade would be the result. He’s normally as relaxed as I am about “the way things should be,” but he still likes to maintain the link between the Christmas dinners he grew up eating and what our sons now tuck in to. Hold back on the armagnac and icing sugar until you’re ready to serve. It’s hard to imagine that before Delia … Quince, combined with apple, makes for a delicious twist, if you’re looking for one. See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. This is why, Yotam Ottonlenhi’s pastis gascon, or French apple and brandy tart, Yotam Ottolenghi’s chestnut and clementine trifle, Yotam Ottolenghi’s sticky fig and coffee puddings with toffee sauce. An orangey cream and burnt honey syrup are drizzled along the top. Article from theguardian.com. In SWEET, Ottolenghi showcases an incredible array of baked goods, desserts and confections … If serving straight away, pour over the armagnac, dust with icing sugar and serve hot or warm with the creme fraiche alongside. This article contains affiliate links, which means we may earn a small commission if a reader clicks through and This stunning meringue roulade is an equisite way to end your festive feast. Repeat this layering twice more, finishing with the reserved caramel and clementines arranged neatly on top. Meanwhile, finely grate the skin of three clementines to get two teaspoons of zest, then juice to get three tablespoons. Jul 31, 2020 - A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart Sweet: Amazon.co.uk: Yotam Ottolenghi, Helen Goh: 9781785031144: Books. Much has been written about the importance of good planning to ease the pressure involved in feeding a fairly complex, oven-heavy meal to a small tribe while making it all look (and hopefully feel) as if you, the hard-working host, are having a ball. Roughly scrunch it up like a tissue, then arrange on top of the exposed apples. Want a Christmas trifle recipe with a boozy twist? https://thehappyfoodie.co.uk/articles/the-ultimate-ottolenghi-recipes Fill the filo case evenly with the apple mix, then fold over the excess filo to cover the edges of the tart. From Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi (Ebury Press, £26) Nigella Lawson's edible Christmas tree decorations I couldn’t have Christmas … https://thehappyfoodie.co.uk/.../easy-make-ahead-christmas-dessert-recipes Stir in the chestnuts and cook until the caramel has darkened a little, but not burned. Repeat this process with five more sheets of filo, rotating them slightly when you press them into the tin, so the excess hangs out at a different angle. More information. … Yotam Ottolenghi’s chestnut and clementine trifle. Heat the oven to 180C (170C fan)/ 375F/gas 5. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. In a medium bowl, toss all the filling ingredients. Sep 7, 2018 - Explore charmaine purcell's board "ottolenghi Dessert" on Pinterest. Yotam Ottolenghi usually leaves the Christmas meals to his husband. Cut a 42cm x 6cm strip of baking paper and lay it in the base of the tin so it hangs over the edges on each side (you’ll use this to lift out the tart later). These have all the flavour and texture of a two-hour steamed sponge, but are baked for only half an hour. Dec 6, 2019 - A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart Brown Sugar Roulade With Burnt Honey Apples. See more ideas about ottolenghi, ottolenghi recipes, yotam ottolenghi recipes. Transfer to a tray lined with greaseproof paper, spread out, leave to cool, then roughly chop. Get ahead by making the sponge a day or two in advance, and assemble the trifle in the morning. In a bowl, combine the clementine juice, cognac, orange blossom, salt and chilli (if using). Given this is already quite boozy, you might feel it’s over-egging the pudding to serve a wine with it, but hey, it’s Christmas and Morrisons has a really great value half-bottle of Liberti Dolce Marsala (18%) for just £5 that would work really well. Stir the sugar and water in a small saucepan on a high heat, then cook for four to five minutes, swirling, until you have an even, light golden brown caramel. Cut the sponge into 5cm squares and lay six in the base of a large, 26cm trifle bowl. Yotam Ottolenghi’s recipes for showstopping Christmas desserts December 2018 A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart By clicking on an affiliate link, you accept that third-party cookies will be set. Put the tin on an oven tray and bake for an hour and 15 minutes, turning once halfway, until well browned and caramelised; if it colours too quickly, turn down the heat to 170C (160C fan)/350F/gas 4 halfway through baking. It wasn’t until my mid-20s, after leaving my home city of Jerusalem, that I heard carols or saw great, big roasted birds at the center of tables. The Co-op has the delicately fruity Domaine de Lasserre Jurançon 2015 for £7 (12%). For the sabayon, put the egg yolks, vanilla and sugar in the bowl of a stand mixer with the whisk attachment in place. Bake for 20-25 minutes, until golden brown and a skewer comes out clean, then remove from the oven. For 364 days of the year, I’m unequivocally unconfused about who I am, what to do and what the protocols are. This is why Christmas desserts tend to be designed to be made ahead of time, to be served straight from the fridge or ready to be popped into the post-turkey oven. The main meal is one that my husband, Karl, closely guards. Spoon on two tablespoons of the caramel and arrange a third of the clementines around the sides and on top of the sponge. The puddings and the toffee sauce can both be made a day ahead and reheated before serving. Use a little melted butter to grease the base and sides of a 26cm x 4cm tart tin with a removable base. https://thehappyfoodie.co.uk/articles/ottolenghi-christmas-recipes Pastis gascon. Now that I have kids who are growing up in a community where Santa does stop by, I am happy to duck down, forget all complexities and lose myself in a cloud of festive meringue. If tradition is largely about passing on what you have grown up with, how do you navigate such a traditional day as Christmas when you have no memory of it yourself? All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. Food styling: Emily Kydd. It wasn’t until I lived with a man who grew up with those traditions that I tried any of those things myself. Mix on a medium-low speed until just combined – about a minute – then add the cooled fig mixture, including the liquid, and mix for a minute more. Or use shop-bought sponge to save time. Using a tea towel for protection, carefully turn out the puddings on to individual serving plates. Slowly add the melted butter, mix to combine, then tip the batter into the lined tin and smooth out. Light, pretty, festive and special. And there will be potatoes roasted in drippings or goose fat, carrots mashed with nutmeg and peaks of butter (sticking to the proportions perfected by my Irish mother-in-law), and a big bowl of sauerkraut to offset all that fattiness (and to nod to my father-in-law’s German heritage). Divide between the moulds and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Meringue is baked to become the backbone of the roulade. Oct 20, 2019 - Four brilliant bakes to make the home cook the star of the show this Christmas, from festive biscuits to celebratory puddings .. The marzipan isn’t traditional, but tastes spectacular and makes total sense in a Christmas setting. https://thehappyfoodie.co.uk/articles/alternatives-to-christmas-pudding Baked ricotta with figs and lavender honey Fig, yoghurt and almond cake with (or without) extra figs Cinnamon rice pudding with cherry compote and pistachios Sweet pastry cigars with almond and cinnamon filling Jun 16, 2020 - A sumptuous trio: fig and coffee puddings, a punchy trifle and a glorious French apple tart For the sponge, put the sugars, vanilla and eggs in the bowl of a stand mixer with the whisk attachment in place. Like Adele, Drake or Cher, for foodies or cookbook enthusiasts, Ottolenghi is a man who only needs a one-name introduction. Put the sugar and water in a small saucepan on a high heat, stir to mix, then cook for six minutes, gently swirling from time to time, until it turns dark amber. Heat the oven to 180C (170C fan)/375F/ gas 5 and put a rack in the lower third of the oven. Turn the heat to low and simmer for five to seven minutes, stirring regularly, until the figs have softened and the liquid has thickened a little, then leave to cool completely. https://www.jamieoliver.com/christmas/collection/christmas-desserts As always, I turn to food — where tradition can both be adhered to and, at the same time, allowed to evolve. uch has been written about the importance of good planning to ease the pressure involved in feeding a fairly complex, oven-heavy meal to a small tribe while making it all look (and hopefully feel) as if you, the hard-working host, are having a ball. Full name: Yotam Ottolenghi… Amazon Waterstones Hive ottolenghi.co.uk. For the filling2 small pink lady apples, peeled, halved, cored and cut into 1cm slices (200g net weight)2 small granny smith apples, peeled, halved, cored and cut into 1cm slices (200g net weight)50g soft pitted prunes, cut into 1cm pieces70g marzipan, cut into 1cm pieces1 tbsp lemon juice3 tbsp caster sugar60ml armagnac, To finish12 sheets filo pastry (250g packet)80g caster sugar125g unsalted butter, melted2 tbsp armagnac10g icing sugar, for dusting180g creme fraiche, to serve. Sprinkle with the coriander seeds and extra ground coffee, and serve hot. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Photographs: Louise Hagger. Whisk on high until very pale and doubled in volume – five to seven minutes – add the mascarpone, 100ml cream, chestnut puree, citrus zest and cognac, and whisk until smooth and thick. Nothing felt more like a celebration than an epic, layered concoction of boozy fruit, sponge cake and cream. Put the butter, sugar, maple syrup, flour, eggs, salt, spices and ground coffee in the bowl of a stand mixer with the paddle attached. As a result, I’m a firm believer that you should pull out all the stops and make a real showstopper of a pudding that’s ready to be “magically” produced. Immediately release and remove the sides of the tin and, using the baking paper “sling”, carefully lift and slide the pastis on to a platter. South-west France has two dessert wines you could pair with this delicious tart - Jurançon or Pacherenc du Vic Bilh. LONDON — I grew up largely unaware of Christmas. Where I am given complete free rein, though, is dessert. Scatter over a third of the chestnuts, then spoon over a third of the sabayon, followed by a third of the whipped cream. Off the heat, pour in the juice and cognac mix (it will sputter), whisk until incorporated, then tip over the clementine slices and refrigerate. This French apple tart is incredibly crisp on the outside (the result of the dusting of sugar between the filo layers), yet wonderfully soft and boozy on the inside. Delia’s spiced cranberry and orange brûlée. You can make it a day ahead and reheat before serving. Or, if you can track one down, try a Pineau de Charentes (£13.75 Yapp Brothers, 17%), which is easier to find than the more authentic Floc de Gascogne. Find more wonderful … Christmas Yule log with chestnut cream (serves 10) £65.00. A Traditional, but Unexpected, Christmas Showstopper. Aug 14, 2020 - Explore Sandra Ellis's board "OTTOLENGHI", followed by 678 people on Pinterest. Turn down the heat to 150C (140C fan)/320F/gas 2½. An hour of baked goods, desserts and confections … Amazon Waterstones Hive ottolenghi.co.uk add. Both be made a day or two in advance, and serve hot or with. Down the heat to 150C ( 140C fan ) /375F/ gas 5 and put rack! 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