HomeMy WebLinkAboutThe Goderich Signal-Star, 1984-12-05, Page 574
Page 22—Christmas Qift Guide
Guests will enjoy traditional eggnog drinks
1 cup whipping cream (250 mL)
Freshly grated nutmeg
Beat egg whites and salt until frothy.
Gradually beat in 1/3 cup (75 mL) of the
sugar and continue beating until stiff peaks
form. Beat egg yolks until light. Gradually
add remaining sugar, beating until thick
and lemon coloured. Very slowly beat in
table cream, milk and rum. Whip cream un-
til softly stiff. Gently fold whipped cream
and egg whites into egg and cream mixture.
Chill thoroughly. Serve sprinkled with
nutmeg. Makes about 12 cups/3 L.
Eggnog Alexander
2/3 cup chocolate liqueur (150 mL),
1/3 cup brandy (75 mL)
1 L dairy eggnog (1L)
Freshly grated nutmeg
Stir chocolate liqueur and brandy into eg-
gnog. Serve well chilled sprinkled with
nutmeg. Makes about 6 cups/1.5 L.
One of the oldest and nicest ways to ex-
tend your hospitality at Christmas is to
serve that time honoured classic - eggnog.
When time allows make Traditional Holiday
Eggnog the "House Special" and start from
scratch with eggs, sugar and dairy fresh
milk and cream. It's easy and you'll be
pleased with the results. For short notice or
impromptu entertaining, be sure to keep
dairy eggnog on hand. Combine it with
chocolate liqueur and brandy for Eggnog
Alexander, a smooth mellow drink that will
delight your guests.
Eggnog
6 eggs, separated
'/4 tsp. salt (1 mL)
2/3 cup sugar (150 mL)
21/2 cups table cream (625 mL)
1 cup whole milk (250 mL)
1 cup light rum (250 mL)
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Bake holiday desserts
before the busy season
Fruitcakes are a favorite holiday dessert -
with good reason – they are cakes you can
bake now, before the busy season gets into
full swing.
The fruitcake has a long history of being a
holiday custom, as does its most common in-
gredient – the raisin.
The raisin was not born yesterday.
Raisins were once considered medicine by
middle eastern doctors, and were even used
as currency in ancient Rome. The fruit
stood as a symbol of riches in distant, sunny
countries.
Raisins still signify richness, and they still
come from sunny climates. Nearly half the
world's supply is produced in California,
where the fruit is naturally grown and sun-
dried,, resulting in the most delicious,
nutritious raisins possible. Unlike sultanas,
the dark variety of California raisins are
dried naturally without the use of
chemicals, which may account for their
tremendous popularity in Canada.
The good taste and versatility of the
California raisin has made it a Canadian
favorite for years. We import nearly 20
million pounds of California raisins per
year, using them as a natural, convenient
snack, in salads and sauces, stuffings and
puddings, and in all types of baking.
Raisins have long layed the part of a
Canadian kitchen stab, and are especially
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important during a holiday season. They
spice up a ham sauce, add chewy sweetness
to puddings and give all festive baking a
special, rich goodness.
This flavorful Dutch Ginger Raisin Fruit-
cake is laden with moist, delicious Califor-
nia raisins and crystallized ginger, instead
of the usual glace fruits. The raisins are first
plumped with rum, adding a little extra
body to the already naturally sweet, moist
fruit.
California raisins are a natural for this
fruitcake because they add moisture, and
prolong, shelf life. It is important to reduce
drying as the cake should be baked now and
allowed to age until the festive season is tru-
ly underway. Then it can be brought out and
each delicious slice easily served as a rich
and attractive treat for everyone to enjoy.
Dutch Ginger Raisin
Fruitcake
2 cups California raisins
'h cup golden rain
'/2 cup butter or margarine, softened
3/4 cup sugar
3 eggs
11/2 cups flour
1 tbsp. baking powder
1 tsp. allspice
1 tsp. nutmeg
'/a tsp. salt
'/z cup finely chopped crystallized ginger
1 cup chopped nuts
Rum for aging
Combine raisins and rum; set aside
several hours or overnight to mellow. In
mixing bowl cream butter acid sugar. Beat
in eggs, one at a time. CoWine flour, bak-
ing powder, spices and salt; stir into cream-
ed mixture with raisin -rum mixture, ginger
and nuts. Spoon batter into 81 x 41 - inch
loaf pan that has been lined with greased
brown paper. Bake in 250 degree oven 13/4 to
2 hours, until wooden pick inserted in center
comes out clean. Cool; gently peel off paper.
Wrap cake in rum -soaked cheesecloth, then
plastic wrap and store in a cool place to age
several weeks or longer. Check cake occa-
sionally and sprinkle with additional rum as
needed to keep cake moist.
Decorate
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Setting a Christmas scene in your home
can add a great deal to your enjoyment of
the season. Plan a family or friends night to
decorate the tree, hang wreaths and
garlands, and otherwise get into the holiday
spirit. And, along with decorations, don't
forget to stock up on varying sizes of can-
dles -they will add a warm inviting glow to
your home.
Make the most of yo ntertaining time
too. By using quick and a foods
and decorative, disposable partywar for
all but the most elaborate of get-togeth s,
you'll be saving time in preparation and
- cleaning up that can be spent with family.