Srv - 10 Lovely Christmas Deserts

10 Lovely Christmas Deserts by Antoan Serafimov
Table of Contents

1. Introduction First of all I would like to thank You for buying this book. Christmas is up on us! We have to prepare for family and friends and what better way than with a few lovely deserts. The family will be happy as they see before them these delicious recipes. The joy of Christmas is embedded in the recipes and it will show on the Christmas table. These deserts are also quick and easy to prepare as for this time of year there are a lot of other activities to take care of.

This book includes 10 of the best desert recipes for the Christmas Holiday! Here are some of the loveliest recipes for the home chef.
2. Cranberry Panna Cotta Ingredients - 1 cup fresh or frozen cranberries - 1/4 cup plus 2 tablespoons sugar - 2 tablespoons water - 3 1/2 cups low-fat buttermilk - 1 tablespoon plus 1/2 teaspoon unflavored powdered gelatin - Plain low-fat yogurt and candied rose petals, for serving Directions 1. In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. 2. 3. 3.

Mash the cranberries with the back of a spoon to make a thick sauce. 4. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. 5. Stir 3 cups of the buttermilk into the cooled cranberry sauce. 6.

In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. 7. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture. 8. Pour the panna cotta into 8 glasses.

Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.
3. Cranberry Pistachio Biscotti Ingredients - 1/4 cup light olive oil - 3/4 cup white sugar - 2 teaspoons vanilla extract - 1/2 teaspoon almond extract - 2 eggs - 1 3/4 cups all-purpose flour - 1/4 teaspoon salt - 1 teaspoon baking powder - 1/2 cup dried cranberries - 1 1/2 cups pistachio nuts Directions 1. Preheat the oven to 150C. 2.

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. 2. Divide dough in half.

Form two logs on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. 3. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes.
4.
4.

Coconut Pistachio Meringues Ingredients - 2 cups sweetened shredded coconut - 1 cup sugar - 2 teaspoons cornstarch - 4 large egg whites - Pinch of salt - 1/2 cup salted roasted pistachios, coarsely chopped and sifted to remove dust Directions 1. Preheat the oven to 150C. Line 2 large baking sheets with parchment paper. 2. In a food processor, pulse the coconut, 1/3 cup of the sugar and the cornstarch until finely ground. 3.

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites and salt at medium-high speed until firm peaks form. Add the remaining 2/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff. Fold in the coconut mixture. 4. Transfer the meringue to a pastry bag fitted with a 1.5 centimeters star tip. 5. 5.

Sprinkle with the pistachios and bake for 25 minutes, until the meringues are very slightly browned and set but not dry; shift the sheets from top to bottom and front to back halfway through for even baking.
5. Chocolate Hazelnut Clouds with Cocoa Ingredients - 1 tablespoon unsweetened cocoa powder - 2 teaspoons cornstarch - 1 1/2 teaspoons cocoa nibs - 2 ounces bittersweet chocolate, finely chopped - 1/8 to 1/4 teaspoon ground cardamom - 3 large egg whites - 1/8 teaspoon cream of tartar - 3/4 cup sugar - 1/2 teaspoon pure vanilla extract Directions 1. Preheat the oven to 150C and line 2 baking sheets with parchment paper. 2. 3. 3.

Transfer the nuts to a kitchen towel and rub together to remove the skins. 4. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate and cardamom. 5. In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form.

Add the sugar in a thin stream and beat until the whites are stiff and glossy. Beat in the vanilla. Fold in the dry ingredients, leaving some streaks. 6. Scoop 8 level tablespoon-size mounds of the meringue onto each baking sheet. 7. 7.

Bake the cookies in the upper and lower thirds of the oven for about 30 minutes, until firm when tapped; shift the sheets halfway through baking.
6. Chocolate Walnut Fudge Ingredients - 1/2 cup butter - 1 cup semisweet chocolate chips - 1 teaspoon vanilla extract - 2 cups white sugar - 1 150 grams can evaporated milk - 10 large marshmallows - 1 cup chopped walnuts Directions 1. Butter a 20 by 20 centimeters dish. 2. Set aside. 3. 3.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. 4. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat. 5.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. 6. Quickly fold in nuts and pour into prepared pan. 7.
7.
7.

Toffee Ingredients - 2 cups butter - 2 cups white sugar - 1/4 teaspoon salt - 2 cups semisweet chocolate chips - 1 cup finely chopped almonds Directions 1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. 2. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color. 3. 3.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. 4. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. 5. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. 6.

Spread the chocolate into a thin even layer once it is melted. 7. Sprinkle the nuts over the chocolate, and press in slightly. 8. Place the toffee in the refrigerator to chill until set.
8.

Caramel Popcorn Balls Ingredients - 5 tablespoons vegetable oil - 2 1/2 cups unpopped popcorn - 1/4 cup butter - 1 cup packed light brown sugar - 1/2 cup light corn syrup - 2/3 cup sweetened condensed milk - 1/2 teaspoon vanilla extract Directions 1. Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. 2. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. 3.

When corn stops popping, remove from heat. Place popped corn in oven to keep warm. 4. In a medium saucepan, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. 5.

Stir in condensed milk; simmer, stirring constantly. 6. Stir in vanilla. 7. Pour caramel over popped corn and stir to coat. 8.

Butter hands lightly; shape popcorn into balls.
9. Turtle Candies Ingredients - 4 ounces pecan halves - 24 individually wrapped caramels, unwrapped - 1 teaspoon shortening - 1 cup semisweet chocolate chips Directions 1. Preheat oven to 150C. 2. 3. 3.

Lightly grease foil with vegetable oil. 4. Place 3 pecan halves in a Y shape on the foil. 5. Place 1 caramel candy in the center of each Y. 6.

Bake just until caramel is melted. 7. Heat shortening and chocolate chips over low heat just until chocolate is melted. 8. Spread over candies and refrigerate for 30 minutes.
10.

Cashew Snowballs Ingredients - 2 sticks plus 2 tablespoons unsalted butter - 1 cup sugar - 1 1/2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 2 1/4 cups unsalted roasted cashews, finely ground in a food processor Directions 1. Preheat the oven to 170. 2. Line 2 large baking sheets and 2 wire racks with parchment paper. 3. 3. 3.