Christmas Gifts for Foodies

Video HERE

Red Wine Ganache

4tbsp Red Wine*
200g Milk Chocolate
100g Plain Chocolate
120ml Double Cream
Pinch of Salt
Red Sprinkles
*Choose something with a lot of flavour, it needs to stand against chocolate after all. You could even go for a white wine, prosecco or Champagne

1. Put the wine in a small pan and simmer gently until reduced by half.*
2. Melt the chocolate and cream together in a bain marie or microwave.
3. Stir the wine and salt into the chocolate until smooth.
4. Pour into a lined tin then leave to cool to room temperature.
5. Cover the top with a layer of sprinkles** then transfer to the fridge to chill for at least 4 hours - the wine will make these a rather soft-set ganache.***
6. Keep refrigerated until ready to serve.

*You could use a rich port or other fortified wine instead of reducing one.
**If these are going to be around for any length of time, or if they're going to be taken out and then returned to the refrigerator, you may want to leave the sprinkles off until serving because a difference in temperature can cause condensation to wash out the colour.
***Alternatively you can tip the ganache into a piping bag, cool to room temp then pipe into moulded shapes, which is probably a better option if they're going to be sitting out for any length of time.

Candied Peel

Citrus Peel*
Caster Sugar

1. Cut the peel into pieces - I had some in 1/2" squares and some in sticks for dipping in chocolate.
2. Put the peel in a saucepan and cover with water. Bring to the boil and simmer for about 25 minutes.**
3. Drain, then use a cup to measure over enough cold water to cover the peels. Dry the cup, then measure the same amount of sugar into the pan.
4. Heat, stirring, until the sugar melts.
5. Add a sugar thermometer and boil until the syrup reaches 115C/240F.
6. Drain the peels, then scatter onto a sugared plate and toss to coat.***
7. Spread the peels on a wire rack to dry for a couple of hours before transferring to a jar.

*You may find it easier to stockpile your peel in the freezer until you have a decent amount - about 2 cups is good.
**Some recipes have you bring the peel to a boil, then drain, cover and repeat a couple of times. I find that this way works better for orange, the other for lemon - depending on the time you have in the kitchen.
***When completely covering these in chocolate I don't bother sugaring, but spread the peels pith-side up on a plate and leave them in the fridge until dry to the touch before dipping. If you're just dipping one end then you'll need the sugar.

Shortbread

For someone with hot hands, like me, pastry recipes (IE. those that are mostly flour and butter and require handling to roll or cut into shape) are a trial. Whilst hot mitts make bread making easy they really make a mess of pastry. I love making shortbread, but regularly find it turns into a greasy mess - until I found this recipe which needs absolutely no hand-contact (if you have a food processor)... until you stuff them into your mouth, that is.

300g Plain Flour
60g Rice/Corn Flour*
250g Butter, fridge cold, cubed
115g Caster Sugar + 2-3tbsp
85g Flavouring**

Preheat Oven 170C/325F/GM3

1. Line 2x 20cm (8") tins (or a 30x20cm square pan (12x8")).
2. Mix the flours in a bowl (or in a processor for the hot-handed) then rub in the butter (process in pulses until the mixture resembles breadcrumbs).
3. Stir in the sugar and flavouring (Quickly pulse in the processor to mix but avoid chopping the pieces too small).
4. Divide between tins and press very firmly*** with a spoon, then prick with a fork.
5. Score into segments then bake for 35-40 minutes until golden.
6. Re-score whilst hot then dust with more sugar and leave to cool in the tins.

*Rice flour helps make these crisp, cornflour does as well, but not as well.
**Glace Fruits, Candied Peel, Raisins, Chocolate Chips, Chopped Nuts... whatever you like.
***More than you think it needs. I use 2 matching tins and use the bottom of one to compress the other, THEN press firmly with the back of a spoon. If a lot of crumbs pop up when you start pricking with a fork then it needs more pressing.

Biscotti

This biscotti recipe fits neatly into a 1ltr Kilner jar. It's a great gift to give to someone who doesn't bake often, and simple enough for a baking novice - also tasty with a mug of coffee.

The basic ratio for 1 Egg: (Makes about 20)
100g Plain Flour
75g Sugar
50-70g Dried Fruit/Choc Chips
50g Nuts
3g Baking Powder

Some flavour variations:

Christmas (Orange & Cranberry)
Use a combination of almonds and hazelnuts, peel and dried cranberries
Replace half the sugar with light brown sugar
Add 1tsp mixed spice

Black Forest
Use a combination of hazelnuts and Brazil's, dried cherries and dark chocolate chips
Replace half the sugar with light brown sugar and 25-30g flour with cocoa
Add 1-1/2tsp Cinnamon

Nut-otti
Use a combination of sultanas and milk choc chips
Use all hazelnuts - best if roasted first
Dip cooked biscotti in warm Nutella, then scatter with chopped nuts

Jar Instructions:*

1. Preheat your Oven to 140C/GM4.
2. Empty the contents of the jar into a sieve and shake the flour through.
3. Add 1 egg.
4. Stir until it starts to come together, then use your hands to incorporate all the flour. [DO NOT ADD ANY LIQUID]
5. Add the fruit and nuts and knead until evenly mixed.
6. Transfer to a floured tray and shape into a rough log 30cm (12") long.
7. Bake for 25-30 minutes until risen and brown.
8. Transfer to a wire rack to cool for 10 minutes.
9. Reduce oven to 110C/GM1.
10. Slice into 1.5cm (1/2") pieces and arrange on the baking sheet cut-side up.
11. Bake for 15 minutes, then turn over and bake for a further 15 minutes until crisp and dry.
12. Wash out the jar and these biscotti will keep well inside for a month or more.

*Normal baking - Put the flour, sugar, baking powder (and spice, if using) into a bowl then continue from stage 3.

Merry Christmas from the Dragon Shed.