Tasty treats; We can't all be seasonal super-chefs but with a few handy recipes, you can make the preparation process smoother. Even festive foodies could benefit from revving up their roast or adding sparkle to their Christmas party repertoire with innovative new ideas for the dinner table. From drinks to desserts, we've got mouth-watering recipes to see you through the season and impress friends and family.FESTIVE SPICED HAM
This crunchy, spicy ham makes a mouth-watering centrepiece and looks enticing dressed with oranges, bay leaves and juniper berries. (Takes 20 minutes, plus about three-and-ahalf hours cooking, serves 8-12)
2.7-3.6kg/6-8lb smoked or unsmoked boned gammon
1 onion and 1 orange, halved and studded with 12 cloves
1 cinnamon stick, broken in half
4 bay leaves, plus extra to garnish
6 juniper berries, coarsely bruised
1x500ml can sweet cider
2 oranges, quartered
Cumberland sauce A fruit based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th Century, the sauce was named after the Duke of Cumberland and George IV, who both had ties in Hanover, Germany, where the sauce was invented. , to serve
For the glaze:
6tsp clear honey
Zest of 1 orange and 2tbsp juice
For the topping
50g/2oz fresh white breadcrumbs
Large knob of butter, softened
Handful of parsley leaves, chopped
Put gammon in large pan with onion and orange halves, cinnamon, bay, juniper and cider. Top up with water and bring to boil, then cover and simmer (allow 20 minutes per 450g/1lb, plus 20 minutes). Keep topped up with water.
Pre-heat oven to 220C/Gas 7/fan oven 200C. Remove gammon and cool slightly. Cut away skin, leaving layer of fat, and transfer to roasting tin with four tablespoons of the cooking liquid and orange quarters. Mix honey, orange juice and zest and brush some over ham and oranges. Bake for 15 minutes, then brush with more glaze and bake for a further 15 minutes, basting two or three times until golden and starting to char.
To make topping, spread crumbs on baking sheet baking sheet
A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. and put in the oven for 8-10 minutes, stirring often, until golden. Brush ham with glaze, mix warm crumbs with butter and parsley and press on ham. Serve with accompaniments.
SPICED WINE PUNCH
For a non-alcoholic version, replace the water with tea and simmer for two to three minutes, and replace the wine with red grape juice.
(Takes 25 minutes, makes 8-10 glasses)
100g/4oz light muscovado Mus`co`va´do
a. 1. Pertaining to, or of the nature of, unrefined or raw sugar, obtained from the juice of the sugar cane by evaporating and draining off the molasses. Muscovado sugar contains impurities which render it dark colored and moist. sugar
2 oranges, zest pared, juice squeezed from one, the other cut into chunks
2 cinnamon sticks, broken in half
A little freshly grated nutmeg
1x75cl bottle light red wine
1 apple, quartered, cored and thickly sliced
Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/half pint water and bring to the boil.
Simmer for 10 minutes to infuse in·fuse
1. To steep or soak without boiling in order to extract soluble elements or active principles.
2. To introduce a solution into the body through a vein for therapeutic purposes. the spices, then add the wine and apple slices and bring to a simmer.
Serve in heatproof heat·proof
Unaffected by heat. Used especially of plastic, glass, or ceramic utensils that may be used directly over a flame or in an oven. glasses.
MINI ICED CHRISTMAS PUDDINGS
PACKED with plump fruits with a whiff of rum, these are lighter than the traditional Christmas pudding. For children, replace rum with orange juice. (Takes 30-35 minutes, plus cooling and freezing, serves 4)
Finely grated zest of one clementine Clementine
forty-niner’s drowned daughter; “lost and gone forever.” [Am. Music: Leach, 236]
See : Grief and 3tbsp juice
5tbsp golden rum
140g/5oz golden caster sugar
85g/3oz mix dried cranberries and raisins
25g/1oz cut mixed peel
2x150g cartons light Greek yoghurt
1x142ml carton double cream
50g/2oz white chocolate, melted and piped in star shapes
Line four 200ml/7fl oz moulds with clingfilm and leave an overhang. Heat the clementine juice with the rum and sugar until it dissolves. Tip in the dried fruit, simmer for two minutes. Stir in the mixed peel and zest and leave until cold.
Beat the yoghurt with a spoon until smooth. Softly whip the cream and fold into the yoghurt. Measure off four tablespoons of the fruit and its syrup, set aside (or freeze). Stir the rest into the yoghurt mixture. Spoon into the pudding moulds. Cover with the cling film, then foil. Freeze (for up to a month).
Thaw the puddings in the fridge for one hour. Tip them out, remove the lining, serve with the thawed fruit and syrup and a chocolate star.
Recipes from Good Food Magazine's 101 Christmas Dishes by Angela Nilson, is published by BBC BBC
in full British Broadcasting Corp.
Publicly financed broadcasting system in Britain. A private company at its founding in 1922, it was replaced by a public corporation under royal charter in 1927. Books, priced pounds 4.99.
DODDINGTON Dairy Ice Cream has launched three new festive flavours - Yuletide Pudding, Mulled Wine and Cranberry & Orange.
During the Christmas and New Year period, some look for alternative desserts to Christmas pudding. The three new flavours are all synonymous with the festive period and reflect the warmth and aroma of Christmas.
Using its own milk and the finest of natural ingredients, the ice-creams are available from a number of delicatessens throughout the North East and The Scottish Borders.
Available in 500ml cartons, a full list of shops and delicatessens selling them is available online at www.doddingtondairy.co.uk
Mouthwatering mouth·wa·ter·ing or mouth-wa·ter·ing
Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. : Crunchy spicy baked ham.; Winter warmer: A fruity festive punch.; Lighter puddings: Mini iced Christmas puddings, with or without rum.