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.
sparsely on trays covered with parchment paper, cover with a towel, and allow the dough to rise for 40 minutes. 7.Bake the breads in the center of the oven at 400°F (200°C) for about 15 minutes. 8.You can fill the cooled breads with ham, cheese, spinach leaves, and a dollop of mustard, or any of your favorite toppings. Thin and luxuriously crisp bread is delicious with a piece of herring, spiced cheese, or ham. Don’t fret about making the pieces even; this rustic crisp bread looks gorgeous
like walnuts and hazelnuts 1 grated apple butter and breadcrumbs for the baking pan 1.Butter and bread a cake pan that holds at least 1½ quarts (1½ l). 2.Chop the dried fruit coarsely, and mix with rum or brandy and zest and juice from the orange. Allow to sit for a while. 3.Stir softened butter with sugar. Add in one egg at a time and stir. 4.Mix flour with baking powder and stir into the butter mixture. Mix until it thickens. 5.Chop the nuts coarsely and stir into the mixture along with
seconds and then try to shape the dough into a ball. This allows you to check the consistency of the toffee once it has cooled. If the ball is too soft, you will need to boil the toffee a little bit longer. Sweet, tangy, and perfectly chewy. You can vary this toffee by replacing the lingonberries with cranberries, strawberries, blueberries, currants, or any other berries you like. about 30 toffees ⅘ cup (100 g) frozen and thawed lingonberries, or other berries (or fresh when in
and orange juice and whisk. Bring the cream to a boil and simmer gently for a minute or longer, until it thickens. Whisk continuously and remove the pan from heat. Allow to cool a little, before placing it in the refrigerator. 2.Chop the chocolate for the mousse coarsely. Boil half (⅗ cup /150 ml) of the whipping cream together with the honey in a small saucepan. When the cream starts to bubble, remove the pan from the heat and quickly add the chocolate. Stir until the chocolate has dissolved
with apple and almond paste Filling: ⅓ cup (75 g) butter ⅖ cup (90 g) granulated sugar 1 tsp vanilla powder finely grated zest from 2 oranges 1 egg for brushing crushed loaf sugar and chopped hazelnuts to sprinkle over the twists 1.Prepare the dough the same way as for the saffron buns, and allow it to rise, covered, for at least 40 minutes. 2.Meanwhile, mix the butter and sugar for the filling. Add the vanilla powder and grated orange peel. 3.Roll out dough into a long and narrow