Global
People & Culture Holiday Season Recipes
Our 2020 gift was getting to getting to work together and getting to know each other a little better. Thank you for everything you’ve contributed. We all appreciate everyone’s hard work. In another global collaboration this is our gift to each other. It’s a collection of our favourite international holiday season recipes.
Enjoy!
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Nandini’s Mustardy Cauliflower Cheese Ingredients
1 large cauliflower, separated into 4cm / 1½” florets 2 tbsp butter 1 medium onion, peeled and finely diced 1½ tsp cumin seed 1 tsp curry powder (I used Madras Curry) 1 tsp mustard powder (I used Colman’s) 2 green chillis, deseeded and finely diced 1 tsp black mustard seeds 200ml / 6oz cream 120g / 4oz mature cheddar, roughly grated ½ tsp salt 15g / ½ oz panko breadcrumbs 3 tbsp parsley, finely chopped
Method 1. 2. 3. 4. 5. 6. 7. 8. 9.
Heat the oven to 180C / 355F. Steam the cauliflower over boiling water for 5 minutes, until just softening. Then remove and set aside. Melt the butter in a round, 24cm / 9″ (ovenproof) casserole pan on medium heat, and sauté the onion for about 8 minutes, until soft and golden. Add the cumin, curry, and mustard powders, and the chopped chili, and cook for another 5 minutes, stirring occasionally. Add the mustard seeds, cook for a minute more, then stir in the cream, 90g / 3 oz of mature cheddar, and the salt. Simmer for a minute or 2, so the sauce starts to slightly thicken, before adding the cauliflower (if using, now would be the moment to add about 60-90g / 2-3 oz. of pre-cooked lentils). Stir gently, simmer for a minute more, then take off the heat. If not using an ovenproof casserole pan, now you’d need to transfer everything into an oven dish. In a small bowl, mix the panko, remaining cheddar and parsley. Sprinkle it over the cauliflower mix, then bake for 8 minutes in the oven until bubbling and hot. Brown under a high grill for 4 minutes until the top is golden and crispy (watch that it doesn’t burn). Remove from the oven, leave to cool down slightly, and then serve. You can serve it with some rice, turkey, fish, roast chicken, sausages, or steak (as suggested by Ottolenghi), or just on it’s own. 3
Naomi’s Mussels in White Wine Ingredients
1000g Mussels 125g or ½ cup of white wine 2 tablespoons of butter 62.5 g or ¼ cup of shallots 1 tablespoon of minced Garlic 62.5g or ¼ cup of minced Parsley
Method 1.
2. 3. 4. 5. 6. 7.
Clean and prep mussels: Put the mussels in a bowl of salted water (1 Tbsp salt per quart of water) for 10-15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell. Put wine, mussels in bottom of large pot, steam until mussels open. Add the mussels to the pot. Cover and bring to a boil and then reduce the heat to low. Cook until shells have opened, and the mussels are just cooked, looking steamed and soft, 5 to 7 minutes. Once the mussels are cooked, carefully remove them from the pot to a bowl. Let the water in the pot settle for a minute. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the pot to discard of later. If the water you've measured out is still a little gritty, filter out the grit using a sieve. Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce. 6 Pour sauce over mussels to serve: Place mussels in serving bowls. Pour some sauce over each bowl of mussels. Serve immediately. Serve with crusty bread for dipping in the sauce
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Kim W’s Vegan Sausage Rolls Ingredients
100g walnuts 1 red onion 250g closed cup white mushrooms 5 sun-dried tomatoes in oil 75g breadcrumbs (normal or gluten-free) 1 tsp smoked paprika powder 1 tsp garlic granules 1 tsp sage 1 tsp celery salt Pepper to taste Puff pastry
Method 1. 2. 3. 4. 5.
Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl and clean the food processor. Then chop up 1 red onion and 250g closed cup white mushrooms. Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass. Add both to the food processor together with 5 sundried tomatoes in oil and 1 tbsp miso paste. Process until it becomes smooth. Add it to the bowl with the walnut flour. Add all other ingredients from step 3 into the bowl as well and mix together until you get a sticky dough-like mix. Form balls with your hands and then roll them out on a wooden board to create sausage shapes. Roll out a puff pastry sheet (most of them are vegan). Place the sausage in the left hand corner. Cut the puff pastry sheet into 4 quarters. Roll the sausage into the sheet and then fold in the ends so it's encased on all sides. Flatten a tiny bit with your hands. Then make small horizontal cuts. Place on a baking tray lined with a baking paper and bake in the preheated oven at 180C (360F) for 25 min or until the puff pastry has a nice golden glow. Take out of the oven an enjoy!
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Sean’s Great British Trifle Ingredients
750g frozen summer fruit (raspberries, blackberries, red and blackcurrants) 250g caster sugar 9 sheets leaf gelatine 75g custard powder 1.2l milk 1½-2 madeira cakes 4 tbsp sherry or cassis 300-450ml double cream 1 tsp vanilla extract 2 tbsp icing sugar 2 crushed amaretti biscuits, to serve
Method 1. 2. 3. 4. 5. 6. 7. 8. 9.
Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer. Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins. Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting. Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little. Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis. Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly. When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete. Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
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Amanda’s Kiwi Pavlova Ingredients
3 egg whites 3 tablespoons cold water 1 cup caster sugar 1 teaspoon vinegar 1 teaspoon vanilla essence 3 teaspoons cornflour
Method 1. 2. 3. 4. 5. 6. 7. 8.
Preheat oven to 150 degrees Celsius. Using an electric mixer beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Line an oven tray with baking powder. Draw a 22cm circle on the baking paper. Spread the pavlova to within 2cm of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over Bake pavlova for 45 minutes then leave to cool in the oven. Carefully lift pavlova onto a serving plate. Decorate with whipped cream and strawberries and kiwifruit.
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Heather’s Peanut Butter Chocolate No Bake Cookies Ingredients
2 cups sugar ½ cup milk 1 stick (8 tablespoons) unsalted butter ¼ cup unsweetened cocoa powder 3 cups old fashioned rolled oats 1 cup smooth peanut butter 1 tablespoon pure vanilla extract Large pinch kosher salt
Method 1. 2. 3.
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an air tight container for up to 3 days.
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Kim H’s Sour Cream Coffee Cake Ingredients
¼ lb Margarine 1 cup sugar 2 eggs ½ pint sour cream 1 tsp vanilla 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt
Topping
½ cup sugar 1 teaspoon sugar 1 teaspoon cinnamon 1 cup chopped walnuts
Method 1. 2. 3. 4. 5. 6.
Cream butter, sugar, add eggs Sift dry ingredients together, add to creamed mixture. Add sour cream Pour half of mixture into Bundt pan Sprinkle topping mixture (1/2) Add rest of batter, then, sprinkle, top rest of topping Bake 375℉ for 45 minutes
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Scarlett’s Brown Butter Spiced Maple Cake Ingredients
2 sticks (1 cup) salted butter ¾ cup real maple syrup 2 teaspoons vanilla extract 2 large eggs, at room temperature ½ cup plain Greek yogurt 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cardamom ¾ teaspoon kosher salt
Maple Frosting Ingredients
1 stick (8 tablespoons) salted butter, at room temperature ⅓ cup real maple syrup 2–3 cups powdered sugar 1 teaspoon vanilla extract Vanilla sugar for dusting (optional)
Method 1. 2. 3.
4. 5.
Preheat oven to 350℉. In large 10–12 inch cast iron skillet heat the butter over medium heat. Allow the butter to brown lightly until it smells toasted, about 2–3 minutes. Remove from the heat and add the browned butter to a heatproof mixing bowl. Let cool for 5–10 minutes. Add the maple syrup and vanilla to the browned butter and beat until combined. Then add the eggs and yogurt, beating until fully incorporated. Add the flour, baking powder, cinnamon, ginger, cardamon, and salt. Mix until smooth and no lumps remain in the batter. Pour the batter into the skillet used to brown the butter. Bake until a cake tester comes out clean, about 30–40 minutes. Allow the cake to cool completely before frosting. To make the frosting, beat together the butter and maple syrup until smooth and creamy. Add the powdered sugar and vanilla and mix thoroughly. Taste, adding more powdered sugar as desired. Frost the cake and sprinkle with vanilla sugar, if desired. Slice into wedges and serve.
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Reena’s Mary Berry Mince Pies Ingredients
175g/6oz plain flour 75g/2½oz cold butter, cubed 25g/1oz icing sugar, plus extra for dusting 1 large orange, grated zest only 1 free-range egg, beaten
Filling
250g/9oz good-quality ready-made mincemeat 100g/3½oz ready-to-eat dried apricots, finely chopped (do this in a food processor if you're short on time) 125g/4oz uncoloured marzipan grated
Method 1. 2. 3. 4.
5. 6. 7.
Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky). Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork. For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm.
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Nicole’s Pineapple Punch Ingredients
1 large fresh pineapple or use a large carton of pineapple juice 1 cup of condensed milk (feel free to replace with vegan condensed milk if you’re dairy free) 1 can of nourishment ½ teaspoon of nutmeg ¼ teaspoon of vanilla powder or extract ½ cup of water Wray & Nephews rum or any white rum of your preference (optional)
Method (if you’re using fresh pineapple) 1. 2. 3. 4. 5. 6. 7.
Cut the top and bottom of the pineapple and slice away the skin on the outside Slice the pineapple horizontally and then chop into small chunks Pour the pineapple chunks and water into the blender and blitz until soft Use a large strainer to drain the juice out into a jug Add the rum, nutmeg, vanilla, milk and nourishment to the jug of pineapple and sweeten to your taste Give the punch a good stir or you can use a blender instead for a nice froth on top! Serve with some ice & enjoy!
Method (if you’re using pineapple juice) 1. 2. 3. 4. 5. 6.
Pour pineapple juice, milk and nourishment into a large jug Add the nutmeg and vanilla Add your preference of rum Add some ice Mix the punch generously Serve and enjoy!
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Emily’s Posh Irish Coffee Ingredients
2 teaspoons brown sugar 4 ounces coffee (strong, rich; brewed, hot) 1 1/2 ounces Irish whiskey 1 ounce heavy cream (lightly whipped)
My posh aunt insists that the best way to make it is putting the Brown Sugar in the bottom of the glass (which I agree) Additionally, I make homemade whip cream.
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The Wadsworth’s Finest Hot Toddy Ingredients Makes 2
4 cloves 2 cinnamon sticks 2 tbsp. Honey A lemon 300ml water
Method 1. 2. 3. 4. 5. 6. 7.
Cut several strips of lemon peel off the lemon and juice it. Put 300ml water in a pan with two cinnamon sticks, the juice of the lemon and four cloves. Let it come to the boil, reduce the heat to a simmer and leave it there. Put a large measure of whisky in you cup and a beefy tablespoon of honey. Strain the lemon/water/bits mix and pour half of it into each glass (with the whiskey and honey). Give it a really good stir, then put two cloves and a stick of cinnamon in each glass. Twist a couple of the lemon peels and put one in each glass.
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