Marzipan

'Marzipan' really is a strange word. Go on then, say 'marzipan' three times, and tell me it doesn't sound really odd.

For some reason, when I hear 'marzipan', I think of Enid Blyton books. Especially stuff like the Magic Faraway Tree and the boarding schools - St. Clare's and Malory Towers.
I really can't remember the books well enough to say why. I think there must have been a magic land, with lots of marzipan houses? Or the girls used to eat marzipan during their midnight feasts?

Anyway. Marzipan. It's nommilicious, and sugee cake just isn't the same without it. Problem is, marzipan is really expensive in the stores, and not all supermarkets carry it. And yet, it's so easy to make!

Next time you need marzipan, don't bother running out to the shops. Just make your own!

INGREDIENTS:
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

METHOD:

1. Sprinkle powdered sugar over workspace .Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water, stirring the sugar mixture constantly until it becomes thick and creamy.
6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.
7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
9. Marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

Alternatively, you can just go to Phoon Huat and get the 2kg block. I saw it, thought of getting it, and didn't, thinking that 2kg is far too much.

How much marzipan did I use in the end? About 2kg.  Well done, me.

But hey, baking's all done! Now to put the icing on the final cake. After I cover the cake with marzipan.

Christmas Cake

By now, you should be just about done with your Christmas baking. But if you're not, don't panic! I come to your rescue with a fantastic and foolproof recipe.


INGREDIENTS:

1 cup water
1 teaspoon baking powder
1 cup sugar
1 teaspoon salt
1 cup brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups dried fruit
1 cup butter
1 Bottle Vodka

DIRECTIONS:

• Sample the vodka to check quality.
• Take a large bowl.
• Check vodka again. To be sure it is of the highest quality, pour 1 level cup and drink. Repeat.
• Turn on the electric mixer. Beat 1 cup of butter in a large fluffy bowl. Add 1 teaspoon sugar. Beat again.
• At this point it is best to make sure the vodka is still okay. Try another cup, just in case. Turn off the mixerer.
• Break two leggs and add to the bowl and chuck in a cup of dried fruit.
• Pick fruit off the floor. Mix on the turner.
• If fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
• Sample the vodka to check for tonsisticity.
• Next sift 2 cups of salt. Or something. Who cares what!
• Check the vodka. Now sift the lemon juice and strain the nuts. Add 1 table.
• Add a spoon of sugar, or somefink. Whatever you can find.
• Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
• Don't forget to beat off the turner.
• Finally, throw the bowl through the window and finish the vodka.

Merry Crissmash!

Drink Up Me 'Earties, Yo Ho!

I'm convinced that I was a pirate in a past life. (I'm a bit of a pirate in this life too, but that's another story altogether.) I love the smell of the sea, I love being on the ocean, I love the salt spray in my face. I sailed the seven seas as a child, and I've never quite lost my sea legs. And most of all?

I heart rum.

Now, Shoes made a comment asking what it is about me and mint this Christmas. She has a valid point; three out of four of the recipes I posted in recent days featured mint. Simply because there's something about mint that reminds me of Christmas. It's probably all those candy canes I used to consume as a kid. Besides, mint is such a refreshing flavour that's perfect for Singapore.

But...not all of the world celebrates Christmas in tropical climes. And sometimes, even in Singapore, the rainy nights do get a tad chilly. So it warms me and the cockles of my pirate's heart, to savour a mug of a drink that does not contain a drop of mint.

Hot Buttered Rum.

Ingredients

For the batter:
225g butter
225g sugar
200g brown sugar
2 cups vanilla ice cream



For the drink itself:
dark rum
boiling water
ground nutmeg and/or cinnamon
whipped cream
cinnamon stick


Directions
1. Combine sugars and butter in a saucepan. Cook over low heat until butter is melted.

2. Put ice cream in a bowl. Add the butter and sugar mixture, and beat until smooth. Store in the refrigerator or freezer until ready to use.

3. Fill a mug 1/4 full with the mixture.

4. Add rum and boiling water. Stir well. Put whipped cream on top. Sprinkle with nutmeg and/or cinnamon.
Serve with cinnamon stick stirrer.

5. Tastes like Christmas!



Now, I do realise that both beverage recipes I posted are alcoholic. That doesn't mean the kidlets can't enjoy Christmas beverages too! For kids not of Eurasian descent, simply substitute the rum, using molasses thinned with pineapple juice and flavored with almond extract.


Or just send them to bed early so you can carouse all night.

Love at First Sip

I was complaining to Shoes today about how much I was jonesing for bread and naan and prata and chocolate of all kind, and she commented that my posting about food for the past few days doesn't help at all.

She's right, of course. Which is why I'm not going to talk about food at all today.

Instead, I'm going to talk about one of my favourite beverages, that is just perfect for Christmas.

Anyone who knows me knows that I simply adore Baileys. Baileys on the rocks has to be one of the simplest and loveliest nightcaps ever. I love Baileys over ice cream, Baileys flavoured ice cream, Baileys in cupcakes, Baileys frosting. Oh, the ways I love Baileys could fill a book!

There are dozens of lovely Baileys recipes over at their website, so do take a look.

But here's a drink that is simply to DIE for.

Behold, the beauty that is the Mint Baileys Chocolate Martini.*

aka Orgasm in a Glass

Stumbled across it one day, decided to try it, fell head over heels. I did make a couple substitutions though. I didn't use Smirnoff, I only had Absolut. I didn't have Godiva Milk Chocolate Liquer (but oh my GAWD, how decadent does that sound?!), so I used Vermeer Dutch.  It's a fair amount of work, but the end result? Pure paradise.

Totally worth the effort, I give it an A+ will make again.


*by way of Garnish Bar

More Christmas Recipes

I've talked about homemade chocolate cookies and peppermint bark, and now it's time for another yummilicious homemade Christmas goodie.

What's the perfect accompaniment to Christmas pudding and mince pies?

Why, brandy butter, of course! It's easily found at any good supermarket, and definitely at Marks & Sparks. But why would you want to buy a tiny, exorbitantly priced jar, when you can make it yourself? So easy to make, so sinfully delicious. Last year, I ended up putting it on almost everything, not just pudding and pie. And truth be told, I wasn't averse to popping an entire teaspoonful into my mouth.

Ingredients
100g unsalted butter (softened)
225g icing sugar
5 tbsp brandy

Method
1. Beat softened butter until light and fluffy.
2. Add icing sugar; beat until fully incorporated.
3. Add brandy and stir well.
4. Spoon into serving dish.
5. Serve, and watch everyone die of noms.

Mmmmmmint!

Stayed up late last night, for the niece and nephews popped over at about half ten, and didn't leave until much later. Had a blast with them, of course, but it just meant that I was well knackered this morning.

Work on a Saturday? Groan.

Work on a rainy Saturday? Groan groan.

What made it all better? Listening to Christmas songs all morning. It really put me in a great mood and made the morning just zoom by.

Picked up baking ingredients after that, so I can start on some of my baking. There are still a few things that I can't find, so I can't do everything just yet.

Christmas is in the air!

And I know I've already shared one of my favourite recipes with you, but I'm in a really generous mood, and it IS Christmas, so have yourself a merry little Christmas...and enjoy some homemade peppermint bark.

So easy, so delicious.

Ingredients
340g white or dark chocolate chips
5 regular sized candy canes
1/2 teaspoon of peppermint extract




Directions

1. Break up candy canes into little pieces.
2. Melt the chocolate.
3. Add the peppermint extract and stir.
4. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread.
5. Sprinkle the candy cane pieces on to the chocolate; gently press them in.
6. Place in the freezer for 5 minutes or until hardened. 
7. Break into pieces and serve.

Chocolate Mint Crinkles

I'm planning to bake these. I've baked these before, and they're so simple, yet so delicious. It's one of my basic fallback recipes, and now I'm sharing it with you.

Ingredients
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
1/2 cup confectioners' sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla and mint. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 2 hours.
2. Preheat oven to 180 degrees C. Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes.
4. OM NOM OW HOT NOM.

Happy baking!