HomeMy WebLinkAboutThe Citizen, 2007-12-20, Page 44PAGE B12. THE CITIZEN, THURSDAY, DECEMBER 20, 2007.CHOCOLATE YULE LOGWITH CHOCOLATE CREAMCHEESE FILLINGThe ‘buche de Noël’is a chocolatecake that is rolled up with a mochafilling and frosted with Ganache —to resemble a real holiday yule log.
1 pkg angel food cake mix
1 1/2 cup cocoa, sifted (125 mL)
icing sugar
Filling:
3/4 cup chocolate chips (175 mL)
3 tbsp hot coffee (45 mL)
8oz cream cheese (250g)2 tsp vanilla (10 mL)2 cups icing sugar (500 mL)Ganache:3/4 cup whipping cream (175 mL)1 cup chocolate chips (250 mL)Preheat oven to 350ºF (180ºC).
Grease a 17" x 14" (43cm x 35cm)
jelly roll pan. Line with parchment
paper and grease again.
Combine cake mix and cocoa in
large bowl of electric mixer. Prepare
according to package directions.
Spread batter into prepared jelly rollpan. Bake in preheated oven 18-20minutes, or until cake springs backwhen lightly touched.Cool in pan 10 minutes, theninvert on to clean tea towel, which
has been sprinkled with icing sugar.
Remove pan and waxed paper and
roll cake in tea towel. Cool rolled
cake thoroughly.
Meanwhile, combine chocolate
chips and coffee in microwave safe
bowl. Microwave on medium power,2-3 minutes, stirring every 30seconds, until melted. Cool to roomtemperature.Beat cream cheese, vanilla andicing sugar in food processor bowl,until just mixed. Do not over
process. Add cooled chocolate
mixture and pulse to combine.
Unroll cooled cake and spread
with chocolate cream cheese
filling. Re-roll cake and place on
serving dish. Chill while pre-
paring ganache.Ganache:In a medium-sized saucepan,bring whipping cream to a boil,stirring constantly. Remove fromheat and add chocolate chips. Mix toincorporate. Cover pan and let sit 10
minutes. Remove cover and let cool
until spreadable consistency is
achieved. Spread over chilled cake
and decorate with tines of a fork for
“bark”.
– News Canada
All the dishes are done, and you've
just finished a fantastic holiday
dinner – delicious, tender ham and
all the fixings. But now…what to do
with all the leftovers?
Luckily, ham makes a perfect
flavourful and versatile ingredient
for hors d'oevres and party nibbles.
With minimal effort and some
simple ingredients you can
transform your leftovers into
appetizing morsels.
Try these holiday favourites, and
make the most of your holiday
ham.
Ham and Cheese Canapés
1/4 lb shredded Swiss cheese(125 g)
1/4 lb finely diced ham (125 g)
1/2 cup mayonnaise (125 mL)
1/4 cup diced green onions (125 mL)
2 tbsp Dijon mustard (25 mL)
1/2 tsp ground black pepper (2 mL)
1 French loaf
Pre-heat oven to 375°F (190°C)
Combine cheese, ham,
mayonnaise, green onions, mustard
and pepper in a medium bowl.
Slice French loaf on the diagonal
into 25 1/4-inch (5 mm) slices.
Spread a tablespoon of dip on
each slice and place on a baking
sheet.
Bake for about 20 minutes, or
until canapés begin to brown
Serve immediately.
– News Canada
Many of us look forward to a
traditional turkey dinner with all the
trimmings — mashed potatoes,
gravy, stuffing….and fruit
cake?
This year, trade in the traditional
yule log for a torte with a twist —
made with new Häagen-Dazs
Vanilla Caramel Latte ice cream.
This dessert will bring a smile to
everyone’s face — even before the
presents are opened.
CARAMEL PUMPKIN
LATTE TORTE
1 1/2 cups chocolate cookie
crumbs (375 mL)
1/4 cup butter, melted (60 mL)
3 Häagen-Dazs Vanilla Caramel
Latte ice cream, softened (500 mL
tubs)
1 1/2 cups pumpkin pie filling (375
ml)
1/2 cup caramel sauce (125 mL)
Combine cookie crumbs and
butter; press firmly into spring form
pan to form a crust.
Spread first tub of ice cream
evenly over crust. Combine
pumpkin pie filling and second tub
of ice cream and spread over first
layer. Spread last tub of ice cream
evenly over pumpkin layer. Place
torte in freezer for 12-24 hours.
Cut into serving pieces and drizzle
with caramel sauce. Serves 8-12.
– News Canada
Making the most of holiday ham
The best dressing is made with
bread one or two days old. Stuff
turkey (or chicken) just before you
roast it. This recipe makes enough
to stuff a 6-lb (3 kg) chicken;
double the recipe for a 12-lb (6 kg)
turkey.
Dressing:
6 slices bread (180 g), crusts
included *
2 tbsp soft margarine or butter (25 mL)
1 cup chopped mushrooms (250 mL)
1/2 cup each chopped celery and
onion (125 mL)
1/4 cup chopped fresh parsley (50 mL)
1 tsp dried tarragon (5 mL)
1/2 tsp paprika (2 mL)
Pinch ground nutmeg and freshly
ground pepper
Prepare bread crumbs in food
processor or by hand. In non-stick
skillet, melt margarine over
medium-high heat; cook mush-
rooms, celery, onion and parsley for
5 minutes or until vegetables are
softened. Cool.
Stir in tarragon, paprika, nutmeg,
and pepper. Stir into bread
crumbs.
– News Canada
A holiday classic that’s easier to make than it looks
This torte breaks tradition
Howson &
Howson Ltd.
Blyth
Elevators 519-523-9624 Flour Mill 519-523-4241
May your faith be renewed and your spirits lifted as we
celebrate the birth of our Saviour. With best wishes to you
and yours for a truly memorable holiday season.
"For unto you is born this day in the city of David a Saviour,
which is Christ the Lord."
Luke 2:11
In this time of joy our remembrance
of His birth, we join you in prayer
and celebration, offering our
hopes for a world filled with
peace and love. Best wishes
for a healthy, happy holiday.
Dan, Heather and family thank
you for your patronage in
the past year. We wish to
extend a heartfelt Merry
Christmas and a Happy
New Year to all.
Dan's
Auto Repair
Westfield
519-523-4356
Savoury dressing for turkey
HONEY AND SPICE
GLAZED TURKEY
Whole roast turkey brushed with a
sweet and spicy glaze.
2 tsp (10 mL) chili powder
1/2 tsp (3 mL) garlic powder
1/4 tsp (1 mL) allspice (ground)
1/4 tsp (1 mL) cumin (ground)
1/4 tsp (1 mL) salt
1/8 tsp (1 mL) red pepper
(ground)
2 tbsp (30 mL) honey
1 tsp (5 mL) water
1 Turkey
Directions:
1. Prepare turkey as per package
directions.
2. Mix chili powder, garlic
powder, allspice, cumin, salt, red
pepper, honey and water in small
bowl until well blended; set
aside.
3. About 45 minutes before the
turkey is done brush with honey
spice mixture.
Place foil loosely over turkey and
cook until meat thermometer
reaches 180°F (83°C) in the deepest
part of the thigh.
4. Let turkey stand for 15 minutes
before carving.
Recipe from the Butterball*
Kitchen www.butterball.ca.
– News Canada
Glazed turkey with honey, spice
SEASON'S GREETINGS
NESBITT CONSTRUCTION INC.
Garry, Rod & Dan Merner & Staff
R.R. #3 Clinton
519-482-3232