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 Christmas Recipes
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Claus Cranberry Punch

Ingredients:
2 cups cranberries, 2 cups water, 1 cup sugar

Cook to pulp, then strain. When cooled, add the following:
Juice of 3 lemons
Juice of 1 lime
1 quart gingerale
Red and green cherries

This Serves 6 - 8.





Coconut Macaroons

Ingredients:
250g desiccated coconut, 250g sugar, 1 teaspoon cornflour, 5 egg whites
Grated rind of one lemon

Wash the lemon, then grate the rind. Whisk egg whites till very stiff.
Add sugar and whisk again till stiff. Then fold in coconut, cornflour
and rind. Place in spoonfuls on a flour-dusted baking tray and cook
in a slow oven for 20 minutes.

 

Colonial Goose from Australia

In the Australian bush in the 19th century people had to improvise. The Billy Can is a tin, with handles, usually used to carry water.

1 leg of lamb, 75 g fresh breadcrumbs, 75 g chopped bacon
8 tablespoons finely chopped onion, 1 teaspoon finely chopped parsley, 1 teaspoon mixed herbs, Punch nutmeg
1/2 teaspoon lemon rind, Salt and pepper, 1 beaten egg, Milk

Make an incision in fleshy part of leg. Mix all ingredients well. Stuff the lamb and tie up with string. Roast 15-20 minutes per half kg.
 

Double Layered Pumpkin Pie

  • 4 ounces cream cheese, softened

  • 1 tablespoon milk or half and half

  • 1 tablespoon sugar

  • 1 1/2 cups thawed cool whip

  • 1 store bought graham cracker pie crust

  • 1 cup cold milk or half and half

  • 1 can (16 ounces) pumpkin

  • 2 packages instant vanilla flavored pudding or pie filling

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

    Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

    Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick) Spread over cream cheese layer.

    Refrigerate 4 hours or until set. Garnish with addtional whipped topping, if desired. Store left over pie in refrigerator. (Makes 8 servings)
     

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    Drover's Plum Pudding from Australia

    In the Australian bush in the 19th century people had to improvise. The Billy Can is a tin, with handles, usually used to carry water.

    250 g rice
    Sweetened water
    Sugar
    125 g raisins or sultanas
    A handful of nuts

    Put rice in saucepan of boiling, sweetened water and simmer until no water is left. Add remaining ingredients. Sweeten to taste.
     

    Epiphany Cake
    America's rich Christmas cake could once have been eaten on the Twelfth Night.

    2 eggs, l cup of sugar, cup of sour cream, teaspoon of vanilla essence, 1/2 teaspoon of lemon essence
    round cake tin, 20 cm (8 inches) across and 8 cm (3 inch) deep, small china token, or dried bean
    cake rack

    For Icing
    2 cups of sifted icing sugar mixture, tablespoon of butter
    enough lime or lemon juice to moisten into a paste
    crushed nuts or sprinkles to decorate

    Beat the eggs and sugar until light and fluffy.
    Add the cream and beat, then essences.
    Lightly fold in the sifted flour.
    Spoon the batter into the well-buttered tin. You can also line it with buttered-paper.
    Make sure you add the token.
    Bake the cake at 170 celcius/ 325 farenheit for 35 minutes.
    Don't open the door. Be patient.
    Cool the cake in the tin and then turn it out on to a rack to cool properly.

    Ice the top and sides of the cake after mixing all the ingredients for the icing to a spreading paste.
    Decorate with a ring of crushed nuts and an inner circle of chocolate sprinkles. Maybe add a sugar mouse in the center, or garden flowers on the plate, and a ribbon.
     






     


    Father Chritmas Salad

    In traditional Christmas colors of green, white and red, this is full of seasonal good cheer.

    1 can (15 oz/ 425 g) lychees in heavy syrup
    1 can (15 oz/ 425 g) stoneless red cherries in syrup
    4 tablespoons of Cointreau or Kirsch
    1/2 oz/ 15 g unsalted pistachio nuts
    Boiling water

    1. Tip both fruits, with syrup, into a large dish; glass for preference so that the colors can show through.
    2. Add liquer and toss gently yo mix.
    3. Blanch pistachios by covering with boiling water and leaving for 1 minute. Drain and rinse under cold water.
    4. Slide off skins then finely chop. Sprinkle over top of salad. Cover and refrigerate at least 3 hours before serving.