Christmas Baking: Fun and Delicious Holiday Treats
Format: PDF / Kindle (mobi) / ePub
The Christmas season is a magical time—sleigh bells ringing, puffy snow flurrying, a cozy fire crackling, and wonderful aromas coming from the kitchen as families make yummy Christmas treats. Christmas Baking will make the holiday season even more magical with fun and simple recipes that are sure to become Christmas traditions in every home.
Prominent Swedish pastry chef Mia Öhrn offers thirty-eight of her amazingly creative and delicious recipes for cakes, cookies, candies, truffles, cupcakes, tarts, and breads that are tasty, colorful, fun, and decorative. Learn how to build and decorate the perfect gingerbread house, create marzipan elves, make toffee sticks, ginger-flavored chocolates, a gingerbread bowl, fig pie, and decadent chocolate cake with blood oranges. Aside from the sweets, Öhrn includes recipes for a fruit and nut bread, saffron bread, and poppy crisp bread.
Along with the recipes, the author provides helpful hints for choosing the best ingredients, gives you valuable baking tips and decorating ideas, and shows you how to properly preserve your finished creations. The beautiful photographs of the delightful treats and winter scenes by Ulrika Pousette make Christmas Baking a very special book filled with treats that everyone will love.
contains raw egg whites, so be sure to use salmonella-controlled eggs. about 1⅓ cups (200 g) sweet amonds 2—3 bitter almonds, or a few drops of bitter almond extract ⅗ cup (135 g) granulated sugar less than 1 egg white 1.Scald and peel the sweet and the bitter almonds and chop them finely with the sugar. 2.Add a little bit of egg white in stages, until it all comes together in a thick mass. Add the bitter almond extract if you are using it instead of the bitter almonds. 3.Shape into a
occasionally, until the batter has cooled and has a creamy texture. 2.Add the grated lemon zest. 3.Mix flour and baking soda and add to the butter batter. Work into a dough and knead until smooth on a floured surface or in a food processor. Wrap in plastic wrap and refrigerate overnight. 4.Roll the dough, a little bit at a time, on a floured surface and cut the cookies into desired shapes. Place them sparsely on trays covered with parchment paper, and bake in the middle of the oven at 400°F
gelatin leaves on the inside of the windows with some royal icing or melted chocolate. 6.Place the bottom plate on a tray. Put the walls together with a generous amount of royal icing or chocolate as an adhesive, and stick them onto the base. Hold the pieces together until the icing or chocolate has solidified. 7.Attach the roof on top of the house, and then add the chimney and the door. 8.Prepare the icing in the same way as shown on page 30, directions 5—7. Decorate the house with lots of
make a thick batter. Add a few drops of peppermint extract if you want an extra minty flavor. 3.Crush the candy canes and work two-thirds of the canes into the batter. 4.Shape the batter into fairly large balls, flatten them, and spread them sparsely on trays covered with parchment paper. The cookies will expand quite a bit during the baking process. 5.Bake in the center of the oven at 350°F (175°C) for 10—12 minutes. Sprinkle the crushed candy canes on the cookies immediately after baking.
pie. It may not look like much, but it’s surprisingly good. I got the idea from the Italian pie, torta di riso, but 1 think it’s just as good on a traditional Christmas table. Pie Dough: 1⅓ cups (180 g) flour 1½ tbsp granulated sugar about 9 tbsp (125 g) cold butter Filling: ⅓ cup (75 g) butter 2 eggs ⅓ cup (75 g) granulated sugar about 1½ cups (500 g) rice pudding, homemade or bought finely grated zest of 1 orange finely grated zest of 1 lemon 1.Combine flour and sugar for the