Julia Stix - Festive: Recipes for Advent

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The anticipation of Christmas and the excitement of Advent bring out the cook in everyone, whether youre making nibbles to serve with drinks for friends, planning your holiday season menu or baking heartfelt gifts for loved ones. From panettone and jam cookies, to nourishing salmon and potatoes, pumpkin wellington and a warming ginger punch, here are 24 seasonal recipes to add festive deliciousness to your celebrations and personal touch to your gift-giving.

WEEK OF ADVENT

The market lanes stand still and ghostly, Each house in all the silence glows, Along the lanes my thoughts come with me As the festive spirit grows.

Winter Salad with bacon-wrapped prunes SERVES 4 3 cups (150 g) lambs lettuce or baby spinach 1 head of red chicory (witlof) 1 small radicchio 1 pomegranate 1 orange 4 tbsp honey 2 tbsp dijon mustard 2 tbsp apple juice Juice of lime cup (125 ml) olive oil Ground cinnamon Chilli powder Salt Pepper 2 slices bacon 8 prunes Trim and wash the lambs lettuce and spin dry. Trim, wash and thinly slice the chicory and radicchio. Slice off the top of the pomegranate, score the skin with a sharp knife from top to bottom five times and carefully pull the fruit apart.

Pick the seeds off the membranes, discarding the white parts. Peel and segment the orange. Arrange the prepared ingredients on a platter. For the dressing, whisk the honey, mustard, apple juice, lime juice and olive oil, along with the cinnamon, chilli, salt and pepper to taste, very thoroughly or blend with a stick blender. Drizzle the dressing over the salad. Cut the bacon into 8 strips.

Wrap each prune with a strip of bacon. Cook in a frying pan until browned all over, turning occasionally, for about 5 minutes. Serve the bacon-wrapped prunes with the salad.

Gingersnap Cookies MAKES ABOUT 50 280 g (10 oz) plain (all-purpose) flour 2 tsp bicarbonate of soda (baking soda) tsp salt 3 tsp ground ginger 1 tsp ground cinnamon tsp ground allspice tsp ground white pepper 225 g (8 oz) butter, at room temperature 100 g (3 oz) raw sugar 100 g (3 oz) brown sugar 1 egg 1/3 cup (80 ml) molasses or dark, thick honey Combine the flour, bicarbonate of soda, salt and spices in a bowl and set aside. Whisk the butter and sugars in another large bowl until creamy, about 3 minutes. Add the egg and molasses and mix well.

Add the flour mixture and gently combine to make a smooth, very soft dough. Tightly wrap the dough in plastic wrap and refrigerate it for at least 2 hours or until firm. Preheat the oven to 180C (350F). Line two baking trays with baking paper. Roll the dough into balls, about 2.5 cm (1 inch) diameter. Place the balls on the trays, leaving at least 5 cm (2 inches) between them.

Bake for 1015 minutes or until the cookies are golden brown. Remove from the oven, leaving the cookies on the trays to firm up a little, about 35 minutes. Transfer the cookies to a wire rack to cool completely, then store in an airtight container.

White Chocolate Cream with raspberry pure SERVES 4 200 g (7 oz) white chocolate vanilla bean 1 cup (250 g) mascarpone cheese 1/3 cup (100 g) plain yoghurt Fresh raspberries, to garnish (optional) RASPBERRY PURE 2 cups (250 g) frozen raspberries lemon 2 tbsp icing (confectioners) sugar Slowly melt the white chocolate in a heatproof bowl sitting over a saucepan of simmering water. Remove from the heat and set aside to cool a little. Split the vanilla bean lengthways and scrape the seeds into the melted chocolate.

Stir in the mascarpone and yoghurt. Transfer the white chocolate cream mixture to four serving glasses, cover and refrigerate. For the raspberry pure, set the raspberries aside to thaw a little. Wash the lemon under hot water, pat dry and finely grate the zest. Juice the lemon. Pure the raspberries, icing sugar, lemon zest and juice with a stick blender and pass the mixture through a fine sieve into a bowl.

Just before serving, top the white chocolate cream with the raspberry pure and garnish with fresh raspberries, if using.

Brussels Sprouts with maple syrup and bacon SERVES 4 500 g (1 lb 2 oz) brussels sprouts 2/3 cup (80 g) walnuts 3 tbsp olive oil Sea salt 100 g (3 oz) bacon, diced 2 tbsp maple syrup Preheat the oven to 200C (400F). Wash and trim the brussels sprouts, then remove the outer leaves and halve lengthways. Coarsely chop the walnuts. Toss the brussels sprouts and walnuts with the olive oil in
a large bowl and season with salt. Spread the mixture over a baking tray and roast for 3040 minutes until the brussels sprouts are cooked and crisp and the walnuts are crunchy.

Meanwhile, fry the diced bacon in a large frying pan over medium heat until crisp. Add the cooked brussels sprouts and walnuts together with the maple syrup and cook for 35 minutes or until the syrup has thickened slightly.

Pumpkin Gnocchi with beetroot in sage butter SERVES 4 1 kg (2 lb 4 oz) pumpkin (winter squash) 500 g (1 lb 2 oz) waxy potatoes Salt Pepper Fresh grated nutmeg Lemon juice 1 egg yolk 4 tbsp semolina Plain (all-purpose) flour, for dusting 500 g (1 lb 2 oz) cooked beetroot SAGE BUTTER 2 garlic cloves About 20 sage leaves 2 tbsp oil 2 tsp butter 10 basil leaves 120 g (4 oz) shaved parmesan cheese Preheat the oven to 200C (400F). Line a baking tray with baking paper. Cut the pumpkin into 6 wedges. Place them on the tray and bake for about 35 minutes.

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