Mia Öhrn - Christmas Baking: Fun and Delicious Holiday Treats

Text and Recipes: MIA HRN
Photos: ULRIKA POUSETTE

Translated by MONIKA ROMARE

Skyhorse Publishing

Copyright 2012 Mia hrn

Originally published by ICA bokforlag, Forma Books AB Translated by Monika Romare

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10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication
Data is available on file.

ISBN: 978-1-61608-822-4

eISBN: 978-1-62087-742-5

Printed in China

There is probably nothing nicer than having your kitchen filled with the aroma of freshly-baked treats during Advent. When its dark and chilly outside, there is nothing better than cozying up inside by the fireplace and smelling the spicy scents of gingerbread, mulled wine, and saffron. This time of year, many people that usually dont bake at home take the opportunity to do so. Therefore, I think its especially important to have simple recipes that are easy to follow on hand. If you get stressed about all the other things that need to be prepared before Christmas Eve, just like I always do, I recommend the gingerbread chocolate. Its super tasty and can be made in the blink of an eye. If you would rather take on a bit of a challenge, the chocolate pastries with the blood orange cream or the gingerbread house are good choices. Whatever recipe you choose, its one of my favorites, carefully selected to give you an extra merry Christmas.

Create some variety by pouring half of the batter into toffee molds and the other half into small paper cones. Stick cocktail sticks into them, and youll have beautiful toffee lollipops. You can see the toffee on page 36.

cup (50 g) flaked or chopped almonds

cup (200 ml) whipping cream

cup (280 g) light corn syrup

cup (180 g) granulated sugar

1.Lightly crumble the almonds.

2.Bring the whipping cream, syrup, and sugar to a boil in a wide saucepan with a thick bottom. Lower to medium heat once the mixture has boiled, and simmer on medium heat until the toffee has reached 252F (122C) and passes the cold water caramel test (see below). Stir the mixture occasionally. Meanwhile, place toffee molds on a tray.

3.Remove the pan from heat and stir the almonds into the batter.

4.Spoon the toffee into the molds and allow to cool. If you want to make lollipops: fold small pieces of greaseproof paper into cones, staple them, place them in small glasses, and fill with the toffee batter. Press little cocktail sticks into the cones. Store in the refrigerator.

COLD WATER CARAMEL TEST

Do a cold water caramel test by dropping a little bit of the batter into a glass of ice-cold water. Wait a few 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

cup (100 g) frozen and thawed lingonberries, or other berries
(or fresh when in season)
cup (150 ml) whipping cream
1 cup (225 g) granulated sugar
1 tbsp light corn syrup

neutral cooking oil for the baking dish 13

1.Place parchment paper on a 6 x 6 inch (15 x 15 cm) pan, and grease it with some cooking oil so that the toffee does not stick.

2.Blend the berries in a blender or a food processor. Mix the berries with whipping cream, granulated sugar, and syrup in a wide saucepan with a thick bottom.

3.Bring to a boil, then simmer over medium heat until the thermometer shows 252F (122C). Check the consistency with the cold water caramel test. Stir regularly. Pour the batter into the pan and allow to solidify.

4.Cut the toffee into square pieces and store at room temperature.

Homemade nougat is easier to make than you may think. Use this nougat as filling for the Mozart almond chocolates, or cut into pieces and enjoy as is.

7 oz (200 g) hazelnuts

cup (90 g) powdered sugar

7 oz (200 g) dark chocolate

1.Spread the nuts in a baking dish and roast them lightly in the center of the oven at 400F (200C) for 510 minutes. Stir occasionally and remove the nuts from the oven when they start to give off a lovely aroma and have acquired a beautiful color. Rub them to remove the loose skins.

2.Mix the warm nuts with about a quarter of the powdered sugar in a food processor until the mixture is warm and almost liquid. This takes approximately 510 minutes.