Random Recipes ~ Grand Marnier Chocolate Colettes

Dom decided this month was back to basics for the Random Recipe blog event, so I sent Hubby into the 'library' to randomly select the book for this month.  I'm not so sure his selection was all that random!

I tried to stick to the rules, honest I did, but my first random page was Striped Cylinder Cookies which looked vile!  No point in making something we wouldn't eat ourselves ... or be seen dead offering to friends! So I decided to randomly select another page.  Hello Jewelled Elephants!  Things weren't looking good but my Granny always told me "If at first you don't succeed, try, try, try again", so on Granny's orders I got Cointreau Chocolate Colettes.  Thanks Granny ;0)

This was still not something I would eat but they did make a lovely little hostess gift for last Saturday's party, eat your heart out Nigella!  I had to make a couple of changes to suit the booze cupboard and so mine are Grand Marnier instead of Cointreau but I guess any kind of liqueur could really be used.  I'm thinking of making Frangelico ones at Christmas.

Grand Marnier Chocolate Colettes
50g dark chocolate
65g milk chocolate
Icing sugar, for dusting
For the Filling
25g dark chocolate
40g milk chocolate
25g unsalted butter
30ml Grand Marnier
60ml double cream, whipped

Put the chocolate in a heatproof bowl.  Stand the bowl over a pan of hot water and heat gently until the chocolate has melted.

The first (of many) layers are applied

Using a small, clean paintbrush, brush the insides of 14 petit four cases with a thin coating of melted chocolate and leave to set completely.  Repeat three or four times (I applied easily double this number of coats!).  When finally set, carefully peel off the paper cases.

Make the filling.  Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Remove from the heat.  When cool (but still liquid), stir in the Grand Marnier and fold in the whipped cream.

Chill this mixture until firm, then pipe into the chocolate cases.  Dust with icing sugar.

Makes 14
The Cookie and Biscuit Bible

I'm not going to lie, these are a bit of a faff to make and require some series dedication to the cause.  Given how labour intensive they are I am sure you can imagine how horrified I was to overhear one guest at the party telling others not to eat them because they were 'revolting'!  Did I say horrified?  I meant mortified!!!  I sheepishly headed over to the table with the aim of removing them only to be told by the host that it was actually a devious ploy by the guest to stop others from eating them so as she could have them all for herself.  Immediately relived as I was, it did take a little while for the red flush to leave my face!!!

Rhubarb and Vanilla Mincemeat

I know I'm leaving it a bit late to finally be posting this recipe but trust me when I say its worth waiting for. This is another Nigella recipe that I came across last year and it completely opened the door to the world of Mince Pie's for me. Before then mince meat was booze sodden mixed peel with some suet mixed in for good measure. Bless that Nigella!

Rhubarb and Vanilla Mincemeat
1kg rhubarb, trimmed and cut into 5mm slices
300g soft dark brown sugar
2 vanilla pods
2 tsp ground mixed spice
225g raisins
225g sultanas
225g currants
2 tbsp brandy (I replace this with either orange juice or grand marnier)

Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod in halves length ways and scrape out the seeds, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 mins.

Add the dried fruits and simmer the pan for about 30 mins. Stir in the brandy and take off the heat. When it's cool enough to handle, bottle in jars.

Makes 1.25 litres
From Nigella's Christmas Cook Book

This year I made the mincemeat when the Rhubarb was in plentiful supply and kept it in a dark cupboard until now. Last weekend I used some of it to make Crumble Topped Mince Pies which didn't last long at all.

Crumble Topped Mince Pies
1 quantity shortcrust pastry
200g mincemeat
25g ground almonds
25g flaked almonds (I didn't have any so I just left them out)
Pinch of ground cinnamon
25g soft light brown sugar

Turn the oven to 180C/fan 160C. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm flutted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8 hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth.

Combine the ground and flaked almonds, cinnamon, brown sugar and the melted butter in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for 20 mins, until the pastry is cooked and golden brown. Cool in the tins for 5 mins.

Serve with brandy butter or creme friache.

* To make ahead, freeze , uncooked, in trays for up to 1 month. Defrost overnight and bake as above.

Makes approx 16
Easy Cook Mag - Christmas 2009

Nuts For Christmas!

It's time to start playing catch up all my Christmas themed exploits from the kitchen. As promised, I'm taking a break from posting truffle recipes so I thought it would be a good idea to get some 'nibbles' posted at long last. I don't know about you but our Christmas is not complete without some mixed nuts ~ as in the shelled variety and not the odd bod type, although come to think of it there are a few of them circulating at the moment too ... I count myself in this category by the way, who else would spend the best part of the Sunday before Christmas, battling through sleet, snow and black ice (lots and lots of black ice!) on what we have now dubbed 'The Great Duck Hunt'. I finally managed to track down the essential, if not elusive, Christmas Day Lunch ingredient in shop number 5, four duck breasts with skin on. Of course I paid over the odds for them but by that point I didn't care how much they cost just so long as I had them!

But I'm getting off the beaten track, the duck is for Christmas Day not today! Back to the nuts ...

Spiced Christmas Nuts

1 tbsp cumin seeds

2 tsp coriander seeds

1/4 tsp dried crushed chillies

1/2 tsp celery salt

1/4 tsp ground black pepper

1/4 tsp sugar

2 tsp olive oil

250g natural mixed nuts

1 tsp sea salt

Crush the cumin, coriander seeds and chillies using a pestle and mortar. Stir in the celery salt, pepper and sugar. Heat the oil in a small frying pan, add the seed mix and heat for 1 min. Add the nuts and stir over a gentle heat for a couple of mins until they are coated in the spices and are starting to turn golden. Sprinkle with sea salt and leave to cool. If giving as gifts, pack into cellophane bags or small jars.

Makes 250g

Can't recall where this one came from.

The Spiced Nuts get made every year and is my personal fave. Hubby's Mum doesn't really care for spices all that much though so I make her these one's instead.

Caramelised Nuts

200g mixed nuts

140g icing sugar

3 tbsp grand marnier

Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.

Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.

Makes 200g

I can tell you this is a Tana Ramsay recipe but where I got it from ... (Hmm, I'm starting to notice a theme developing!)

Of course I said that I make this for Mum-In-Law, in reality everyone else helps themselves to them as well so I'll have to make another batch once I manage to get some more icing sugar.

This year I thought I might try another recipe which caught my eye, it had all the kinds of spices and flavours in it to really appeal to Hubby.

Spiced Party Nuts

40g butter

1 tbsp olive oil

1 tbsp Worcestershire sauce

1/4 tsp garlic powder

1 tsp paprika

1/2 tsp cayenne

350g mixed unsalted nuts

Preheat oven to 130C/fan 100C. Heat the butter and oil gently in a pan, until the butter melts. Then add the Worcestershire sauce, spices and 1 tsp salt.

Cook the mixture for 1 min, then add the mixed nuts and stir well using a wooden spoon to coat evenly. Tip the nuts onto a non stick lipped baking tray and cook in the oven for 1 1/2 hours. Put to one side to cool completely and store in an airtight container or jar for up to 1 month.

Makes 350g

Good Housekeeping - Dec 09 (woo hoo!)

These didn't quite have the kick I thought they would and Hubby prefers the first recipe when it comes to savoury and spicy. That said, we did demolish the whole lot while watching Twilight last night, I didn't even get the chance to take a photo of them once they came out of the oven. All in all they are defo worth a try but they aren't making it to this year's Christmas table for us.

Chocolate Mince Pies

I'm on a never ending search for non traditional mince pies. There is nothing wrong with the traditional variety, except for the mixed peel! This version comes from Willlie Harcourt-Cooze's book and uses some of his cacao which has been sitting in my cupboard for far longer than I care to admit.

Unwrapping the cacao from its gold wrapping I was surprised by how wonderful the chocolate smelt (and tasted ... ahem), the typical chocolate smell reached me first and was then quickly followed by a fruity waft. Mmmmmmmm, lovely. This product maybe expensive but I am very impressed by the quality and will be purchasing more.

Chocolate Mince Pies

For the Pastry

280g plain flour

25g ground almonds

175g unsalted butter

85g golden caster sugar

Zest of 1 lemon

1 egg yolk

3 tbsp whole milk

For the Mincemeat

50g cacao, finely grated

3 apples, such as russet or cox, grated

100g semi dried apricots, roughly chopped

100g sultanas

100g raisins

100g currants

1 tbsp each light brown and dark brown muscovado sugar

1 tsp each ground cinnamon, grated nutmeg and mixed spice

Zest of juice of 2 lemons or oranges

5 tbsp rum or calvados or Grand Marnier

5 tbsp cognac

2 tbsp olive oil

Icing sugar, to finish

Prepare the pastry by putting the flour and almonds into a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and add the lemon zest, egg yolk and milk and pulse until the mixture starts to clump together. Tip the pastry mixture on to a board and gently squeeze until it comes together into a ball - add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.

Preheat the oven to 190C (fan). Roll out the pastry on a lightly floured surface to the thickness of a few millimeters. Using a 7cm cutter, cut out 24 discs and use to line two 12 hole bun tins. Gather up and roll out the pastry again and use a 6cm cutter for the lids.

To make the mincemeat, first mix the cacao and apple in a large bowl. Blitz the dried fruit together in a food processor and add to the bowl. Add all the other ingredients except the icing sugar and stir well. Spoon 1-2 teaspoonfuls into each pastry case, dampen the edge of the pastry bottom with water and sit a smaller pastry disc on top. Pierce each lid to allow steam to escape and bake for 12-15 mins until golden brown. Cool on a wire rack. Finish with a dusting of icing sugar.

Note: This makes more mincemeat than you need but the leftovers keep well in the fridge for up to a couple of weeks.

Makes 24 and lots of leftover mincemeat

From 'Willie's Chocolate Factory Cookbook' by Willie Harcourt-Cooze

If you like a boozy mince pie then this is the recipe for you. Apart from the colour of the mincemeat though the chocolate flavour is lost with all the Grand Marnier and Cognac. The pastry is wonderful though, especially with the lemon zest in it so I'll be making that again. The mincemeat? Maybe ...

Stir-up Sunday

Stir-up Sunday is a Christmas tradition which dates back quite a few centuries (I really must do some more research on this tradition to find exactly how far back it dates) and always takes place on the last Sunday before Advent begins. This year that is today ;0)

In the true spirit of the day I have started my Christmas prep with vigour, making some mincemeat, gingerbread dough and a special treat for Hubby. The house is smelling very festive, can't wait for the big event now.

Apple, Cherry and Toasted Hazelnut Mincemeat

250g cooking apples

Zest and juice of 1 lemon

Zest and juice of 1 orange

250g dried apricots

125g dried dates (I prefer dried figs myself so will replace the dates with figs next time)

50g natural glace cherries

25g glace stem ginger

25g chopped candied lemon and orange peel

50g chopped toasted hazelnuts

110g vegetable suet

250g sultanas

110g raisins

175g soft dark brown sugar (or muscovado sugar)

1 tsp ground mixed spice

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

100ml Grand Marnier

Peel, then finely grate the apples into a large bowl. Mix in the lemon and orange zest and juice.

With scissors, snip the dried apricots, dates and cherries into small pieces, then add to the apple. Add the ginger, chopped peel and the remaining ingredients and with two big spoons, mix everything together. Cover with a cloth and leave to stand overnight.

The following day, sterilise your jars and lids. Wash them with hot, soapy water, drain and place them on a baking tray in the oven for 30 mins at 140C/fan 120C.

Give the mincemeat a stir, then spoon into the jars. Cover with wax discs, then seal with the lids. Label and store for as long as possible before using (it should keep until next Christmas).

Makes approx 1.5kg (about 4 jars depending on size)

Adapted from Delicious Magazine, Dec 09

I slightly tweaked a recipe from the latest Delicious Magazine for this one and is the closest to 'real' mincemeat as I've ever made. Personally speaking I'm not a huge fan of ginger or candied peel but Hubby likes all these things so I thought I would give it a go. These jars are now safely stored alongside the jars of Vanilla and Rhubarb Mincemeat that Nigella's Christmas book got me hooked on last year! This year I made it while the rhubarb was in season and have kept it hidden in a dark cupboard until its time to start making the mince pies. I'll post about those babies later ....

Gingerbread Dough (For a Gingerbread House)

1 cup vegetable shortening (I used trex)

1 cup caster sugar

2 tsp baking powder

2 tsp ground ginger

2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp nutmeg

1 cup dark treacle

2 large eggs

2 tbsp white vinegar

5 cups plain flour

In the bowl of a large stand mixer (I used my kitchen aide which stood up to the test well) fitted with the paddle attachment, combine the shortening and sugar with the mixer turned on medium-high speed until well combined.

Add the baking powder, ginger, baking soda, salt, cinnamon and nutmeg and beat until incorporated.

Add the treacle, eggs and vinegar and beat until smooth, scraping down the sides of the bowl once or twice as necessary.

Add the flour, 1 cup at a time and mix on low until smooth. Scrape the dough onto a sheet of plastic wrap and press into a rough square. Wrap tightly and refrigerate for at least 3 hours and up to 3 days. Can be frozen for up to 3 months.

Makes enough for 1 gingerbread house and some trimmings

The Gingerbread Architect

After Christmas last year I spotted 'The Gingerbread Architect' in my local book store. I loved the idea of the recipes as 'blueprints' and pined after the book all year. A few weeks ago I went back and bought it, determined to make my first ever Gingerbread House this year. The dough is now sitting int he freezer waiting for a spare weekend to dedicate to my creation.

And now to Hubby's treat. Last year for one of our Christmas Day desserts (its Christmas - there are always at least two choices for dessert on Christmas Day plus all the nibbles of the day as well - I blame my family for bringing me up on a very generously laden Christmas table!) I made a White Chocolate and Raspberry Trifle. Hubby loves Trifle, its one of his all time favourite puddings but I have to confess that the traditional Sherry Trifle does little to float my boat! When I came across this recipe I knew we had found a happy medium ... except that Hubby found it very hard to share the Trifle with everyone else and this year he seems to think that he will be getting one all for himself. I can 100% guarantee that this will not be happening but in an effort to meet every one's needs, wants and desires I'm playing around with the idea of individual Trifles served in sundae glasses ... so Hubby doesn't have to share his Trifle!

White Chocolate and Raspberry Trifle

115g caster sugar

115g softened butter

2 large free range eggs

115g SR flour

200g white chocolate, chopped

450g fresh or frozen raspberries, plus extra for decorating

3 tbsp icing sugar

250ml double cream

300g mascarpone

100ml framboise (Raspberry liqueur)

500ml thick, ready made custard

100g plain chocolate

Preheat the oven to 190C/fan 170C. Cream together the caster sugar and butter until light and creamy. Add the eggs, 1 at a time, mixing well after each addition. Sift over the flour and fold in gently. Stir two thirds of the white chocolate into the batter along with a quarter of the raspberries. Place 12 fairy cake cases in a bun tin and half fill each with the batter. Bake for 12-15 mins, until golden brown.

Lightly crush half the remaining raspberries with 1 tbsp icing sugar in a bowl and set aside. In a bowl, briefly whisk the cream, mascarpone and the remaining icing sugar together until just combined and smooth.

Discard the fairy cake cases, halve the cakes horizontally and use to cover the bottom of a large glass dish, pressing each cake against the side so that there are no gaps (freeze any leftover cakes for up to 3 months). Pour the framboise over the cakes and tap with crushed and whole remaining raspberries and the remaining white chocolate. Top with the custard, then spoon over the mascarpone cream.

Melt the chocolate in a bowl over a pan of simmering water and use a clean paint brush to brush 2 coats of chocolate onto clean, flat holly leaves. Leave to set, then gently peel away the leaf. Use to decorate the trifle along with the extra raspberries.

This dessert can be made up to a day ahead.

Serves 6-8

Adapted from Delicious Magazine Jan 09

This recipe is for the large dessert, for the individual version I reduced the amount of cream and mascarpone for the topping etc, seeing as there is only two of us it seems a bit extreme to be going the whole hog already. I kept to the rest of the recipe though, the leftover cupcakes will now keep until Christmas Day in the freezer. I added a lot more raspberries to the mix though, at least 250g in total, I like raspberries! The end result means that my batter went a lot further than the recipe suggests. In fact I got 24 cupcakes out of it in all.

Breakfast Club - Homemade French Toast with Boozy Strawberry Puree

This mornings breakfast is a one of Hubby's favourites - French Toast. This is the first time I used a homemade loaf for it though and just between you and me, it was a difficult job. You see, as a general rule we both dive into the loaf when it is fresh from the oven and smear some of our favourite curd over it while its still warm, but I made this this loaf yesterday afternoon and it had to make it all the way through the night unscathed until it could be used this morning - it required quite a bit of will power for all involved.

Classic White Loaf

500g strong white flour, plus extra for dusting

7g sachet fast action yeast

1 tsp salt

Up to 350ml lukewarm water

A little oil for greasing

Make the dough by tipping the flour, yeast and salt into a large bowl and making a well int he middle. Pour in most of the water and use your fingers (being the grub that I am this is my preferred method!) or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. (The recipe says that this can also be done in a table top mixer with a dough hook but I find my bread never turns out as well when I make it this way, it also feels a little like cheating so I prefer t0 knead for 10 mins and get a workout at the same time!) Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

Heat oven to 220C/fan 200C/gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely.

The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Cuts into 16 slices

Good Food Mag, October 2008

To turn this into French Toast I whisked together 3 eggs, some milk, vanilla bean paste and a dash of orange blossom water and then soaked the sliced bread in it. Next time though I think I'll soak it for a bit longer to make sure that the eggy mixture gets all the way into the middle of the thick slices. Then I heated a non stick pan (which I sprayed with a bit of oil just to be on the safe side) and cooked until nice and speckled brown before flipping over to cook on the other side.

I was a bit stuck with what to serve with them, the maple syrup jar is practically at zero and would never stretch to both of us. So a quick flick around the internet and a couple of combined recipes later and we had some puree for drizzling over the top.

Boozy Strawberry Puree

Approx 1 punnet of strawberries

1 - 2 tsp golden caster sugar

1 tsp Grand Marnier

Hull the strawberries and combine with the caster sugar and Grand Marnier then blitz them into a fine puree. Drizzle over the french toast and sprinkle some icing sugar over the top.

And then we followed breakfast with a walk to try and burn off a few of the calories! ;0)

Strawberry, Grand Marnier and Blueberry Jam

Jam making seems to have developed into a bit of an obsession with me at the moment. I've scoured my book collection, blog sites and the web in general to source as many recipes and variations as I can, we're even running low on glass jars to store the finished product in, something Hubby never thought would happen!

While flicking through my bookshelf yesterday this recipe from the Barefoot Contessa's new book just begged to be made, and as I had all the ingredients already, I set about making it tonight after work. I wasn't quite so sure about the booze, would it over power the over flavours, would the jam set? It seems to have worked quite well, shame on me for ever doubting the Contessa herself!

Strawberry, Grand Marnier and Blueberry Jam

2 punnets fresh strawberries

3 cups caster sugar (you'll be pleased to know I didn't reach for the vanilla sugar on this occasion!)

1 granny smith apple, peeled, cored, and cut into a small dice

1/2 cup fresh blueberries

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy bottom pot (I used my Le Creuset) and toss them in the sugar and Grand Marnier.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220F, this should take 25-35 mins (I used my chocolate thermometer for this stage and sure to her words, it took me exactly 25 minutes to reach temp). Skim and discard any foam that rises to the top. Allow the mixture to cool to room temp and then store covered in the fridge. It will keep in the fridge for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

Makes 3 cups (I managed to fill a large jar and a small jar)

Adapted from Barefoot Contessa's 'Back to Basics'

The only changes I made came from necessity really. I'm not 100% sure what 3 pints of strawberries looks like and measuring them in my measuring jug wasn't very successful, so I just used what I had which was 2 punnets. The Granny Smith's are kind of on the small side at the moment so I added a whole one and I'm pretty sure I added more than 1/2 cup of blueberries too, not quite the whole punnet though. The recipe seems to be quite flexible though and is setting up nicely and it tastes pretty good too ;0)