Recipe: Christmas Party Punch

Hookery Cookery Home > Christmas Recipes > Christmas Party Punch Makes about 20 wine glasses

Description/Notes:

This old fashioned recipe certainly packs a punch and is a good talking point for your newly arrived guests. Don’t forget to serve in heat-proof glasses

Ingredients:

  • Three and a half pints (2 litre) red wine
  • One and a half pints (825ml) water, boiling
  • 1 wine glass of brandy
  • 1 wine glass of Cointreau
  • 2 cloves
  • 12 cubes sugar
  • 2 oranges
  • 1 x 2 inch (5cm) stick of cinnamon
  • Cooking Instructions:

    1. Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange
    2. Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil
    3. Add the brandy, Cointreau and water then stir well
    4. Strain the liquid into a punch bowl
    5. Ladle the punch into warmed glasses and serve


    Recipe: Bloody Mary

    Hookery Cookery Home > Christmas Recipes > Bloody Mary Serves 1

    Description/Notes:

    Classic hangover cure or ‘hair of the dog’ after that wild party: also serves as an excellent pre-dinner cocktail

    Ingredients:

  • 3 fl. oz. (75ml) tomato juice
  • 1 fl. oz. (25ml) vodka
  • salt and ground black pepper
  • Worcestershire sauce
  • Tabasco sauce
  • juice of half a lemon
  • 3-4 ice cubes
  • Cooking Instructions:

    1. Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes
    2. Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt
    3. Close the shaker and mix well
    4. Pour into a tumbler, add a little ground black pepper, and serve


    Recipe: Christmas Bread

    Hookery Cookery Home > Christmas Recipes > Christmas Bread

    Description/Notes:

    A rich and fruity bread that’s ideal for the festive season. Served with butter it’s a delicious afternoon treat

    Ingredients:

  • 1 lb. (450g) flour
  • 2 eggs, beaten
  • 8 oz. (225g) butter, creamed
  • salt
  • 1 cup warm water
  • half an ounce (13g) yeast
  • 8 oz. (225g) sugar
  • 12 oz. (350g) currants
  • 4 oz. (125g) candied peel
  • Cooking Instructions:

    1. Add a pinch of salt to the flour and sift into a bowl
    2. Dissolve the yeast in a cupful of warm water and stir into the flour
    3. Set aside in a warm place for one hour
    4. Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten eggs
    5. Mix well and pour into prepared baking tins
    6. Bake in a pre-heated oven, 350F, Gas Mark 4, 180C for about two hours
    7. Allow to cool on a wire rack


    Recipe: Yuletide Stollen

    Hookery Cookery Home > Christmas Recipes > Yuletide Stollen

    Description/Notes:

    Delicious rich fruit and nut dough cake coated with vanilla icing, ideal for the Christmas break

    Ingredients:

  • 4 oz. (125g) sultanas
  • 1 lb. (450g) flour
  • 6oz. (175g) castor sugar
  • 7fl. oz. (200ml) milk, lukewarm
  • 1 oz. (25g) yeast
  • 1 tsp. ground cinnamon
  • 2 eggs, beaten
  • 1 tsp. ground allspice
  • 4 oz. (125g) chopped mixed peel
  • 3 oz. walnuts, chopped

    For the icing

  • 8 oz. (450g) icing sugar
  • half a teaspoon of vanilla essence
  • 1 tbsp. lemon juice
  • 1 oz. butter, melted
  • Cooking Instructions:

    1. Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste
    2. Leave in a warm place until the mixture is frothy, about 15 minutes
    3. Sift the flour, cinnamon and allspice into another bowl
    4. Add the remaining castor sugar, yeast mixture, the rest of the milk, beaten eggs and mix to a smooth dough
    5. Knead until the dough is smooth and elastic then set aside in a warm place until the dough doubles in size, about one hour
    6. Knead the dough for 5 minutes then add the sultanas, mixed peel and walnuts and keep kneading until they are evenly spread through the dough
    7. Turn the dough to a lightly floured board and shape into an oval
    8. Transfer to a well greased baking tin and leave in a warm place for 30 minutes
    9. Bake in a pre-heated oven, 400F, Gas Mark 6, 200C for 10 minutes
    10. Reduce the heat to 350F, Gas Mark 4, 180C and bake for 30-35 minutes
    11. Allow to cool on a wire rack
    12. Put the melted butter, vanilla and lemon juice into a bowl and beat together
    13. Add the icing sugar and beat until the mixture thickens to a spreading consistency
    14. Coat the bread evenly with icing sugar and decorate with a Christmas garland


    Recipe: Sangria

    Hookery Cookery Home > Christmas Recipes > Sangria Serves 10-12

    Description/Notes:

    Not really a Christmas drink, more of a gentle reminder of where you could have been if you hadn’t spent so much on those festive fripperies

    Ingredients:

  • two and a half pints (one and a half litres) red wine
  • juice of one lemon
  • 10 fl. oz..) water
  • 4 tbsps sugar
  • 1 sliced lemon, for garnish
  • 1 sliced orange, for garnish
  • 8-10 ice cubes
  • Cooking Instructions:

    1. Put the sugar and lemon juice in a punch bowl or jug and stir until the sugar dissolves
    2. Pour in the wine and stir again
    3. Pour in the water, stir, and add the ice cubes
    4. Add the orange and lemon slices, if in a bowl float the slices o top of the wine, chill and serve


    Recipe: Turkish Delight

    Hookery Cookery Home > Christmas Recipes > Turkish Delight

    Description/Notes:

    Why not make your own Turkish delight this Christmas, maybe as an extra present from you to you!

    Ingredients:

  • 1 lb. (450g) granulated sugar
  • quarter pint (150ml) water
  • juice of one lemon
  • half an ounce (13g) powdered gelatine
  • 1 level tbsp. cornflour
  • 2 tbsps. icing sugar, sifted
  • pink food colouring
  • few drops of rose water
  • Cooking Instructions:

    1. Soak the gelatine in half the water
    2. Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved
    3. Add softened gelatine and stir into the syrup
    4. Simmer gently for 20 minutes then add the lemon juice
    5. Pour half the mixture into one of 2 wetted, small square tins, tins should be small enough for Turkish delight to be one inch thick
    6. Add 2 drops of pink colouring and a few drops of rose water to the remaining mixture, stir well and pour into the remaining tin
    7. Leave for 24 hours in the fridge to set
    8. Mix the icing sugar and cornflour together in a polythene bag
    9. Dust hands with this mixture and pull Turkish delight from the tins
    10. Cut into 1 inch (2.5cm) strips and then into cubes
    11. Toss the cubes in icing sugar mixture


    Recipe: Brandy Snaps

    Hookery Cookery Home > Christmas Recipes > Brandy Snaps Makes 20-24

    Description/Notes:

    Crispy toffee coloured snaps with a brandy cream filling

    Ingredients:

  • 4 tbsps. golden syrup
  • 1 tsp. ground ginger
  • 1 tbsp brandy
  • 4 tbsps. flour
  • 4 tbsps. brown sugar
  • grated rind of half a lemon
  • 4 oz. (125g) butter
  • nutmeg
  • Cooking Instructions:

    1. Warm together the sugar and syrup until melted then remove from heat
    2. Blend in the flour, nutmeg, ginger and lemon then add the brandy
    3. Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets
    4. Bake at 350F, Gas Mark 4, 180C for about 8-10 minutes or until golden brown
    5. Lift each snap off the baking sheet with a palette knife and roll them up over the handle of a greased wooden spoon
    6. Slip off and allow to cool
    7. Fill with whipped cream flavoured with a small ammount of brandy


    Recipe: Chocolate and Mint Creams

    Hookery Cookery Home > Christmas Recipes > Chocolate and Mint Creams Makes about 20

    Description/Notes:

    Cute and colourfull mint creams to adorn your Christmas table

    Ingredients:

  • 8 oz. (225g) cooking chocolate, plain or milk
  • 1 tsp. peppermint essence
  • 1 egg white
  • 8 oz. (225g) icing sugar
  • red and green food colouring
  • Cooking Instructions:

    1. Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
    2. Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste
    3. Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third piece plain
    4. Lightly dust a work surface with icing sugar then roll out each piece of paste to a thickness of about a quarter of an inch (5mm)
    5. Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit cutter
    6. transfer to a sheet of greaseproof paper and leave overnight
    7. Gently melt the cooking chocolate in a bowl over hot water
    8. Carefully dip half of each mint cream in the chocolate then lay on a wire rack to set


    Recipe: Date and Walnut Squares

    Hookery Cookery Home > Christmas Recipes > Date and Walnut Squares

    Description/Notes:

    Delectable little chewy squares full of traditional dates and walnuts

    Ingredients:

  • 2 oz. (50g) walnuts
  • 2 oz. (50g) dates
  • 2 tbsps. syrup
  • 1 egg
  • half a teaspoon of baking powder
  • 3 oz. (75g) flour
  • 1 oz. (25g) lard
  • 1 oz. margarine
  • milk
  • Cooking Instructions:

    1. Put the margarine, lard and syrup into a bowl and cream together
    2. Add the flour, egg, baking powder, walnuts, dates and enough milk to mix into a stiff mixture
    3. Grease a swiss roll tin and spread the mixture evenly on it
    4. bake in a pre-heated oven at 400F, Gas Mark 6, 200C for 15 minutes
    5. Allow to cool before cutting into squares


    Recipe: Brandy Truffles

    Hookery Cookery Home > Christmas Recipes > Brandy Truffles Makes about 20

    Description/Notes:

    Delight your guests with this delicious after-dinner sweets

    Ingredients:

  • 2-3 tbsps. brandy
  • 2 oz. (50g) vermicelli
  • 8 oz. (225g) cake crumbs
  • 1 oz. (25g) ground almonds
  • 2 tbsps. apricot jam
  • Cooking Instructions:

    1. Mix together the cake crumbs and ground almonds
    2. Melt the jam and add to the mixture together with the brandy and mix again to form a stiff mixture
    3. Divide the mixture into about 20 small balls then roll in the chocolate vermicelli