Saturday, December 4, 2021

Sri Lankan Christmas Cake

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Sri Lankan Christmas Cake is is not your typical fruit cake.  Yes, it has some fruit and nuts, but it's got so much more rich and delicious ingredients that it's bursting with flavor.  A small piece is all that is required for any sweet tooth.  
 
My mother and I took this Christmas cake journey together.  I have helped her make this cake once before, but never quite paid attention like I did this time.  This time we did not simply follow a recipe that told us what we needed.  This time we created many of our own ingredients and then created our own version of this cake.  
 
The traditional cake has a few ingredients that are hard to come by in the US.  Even in Sri Lanka these ingredients are mostly store bought and never made from scratch.  So we created these ingredients with the raw fruits/vegetables found in the Asian grocery store.  The process took us a couple of weeks to get everything ready before we could actually put a cake in the oven. 

This is not a cake you can simply whip up together at the last minute.  This is a cake that takes some thought, patience and planning.   That's why this cake is served at a time that is so joyful and full of celebration.   Christmas is a time that things should slow down and you serve your family the best you can offer.  This Christmas Cake is a perfect way to celebrate the holiday season.



 Ingredients:

Chop and Marinate these ingredients:

1lb Pumpkin Preserve (recipe here)
1lb Ginger Preserve (or crystallized ginger)
1lb chow chow (recipe here)
1/2lb candied peel (orange, lemon peel no citron)
1lb unsalted cashews
1lb raisins
1/2lb golden raisins (sultanas)
1/2 tsp cardamom powder
1 tsp cinnamon powder
1/4 tsp grated fresh nutmeg
1/4 tsp clove powder
1/2 cup Brandy
3Tbs rose water
2 Tbs honey
1 16oz jar plum jam
1 cup golden syrup (see recipe here

Cake Batter Ingredients:
1/2lb semolina (lightly roasted)
2oz all purpose flour
1lb unsalted butter (softened to room temperature)
1lbwhite granulated sugar
15 egg yolks
10 egg whites (whipped)



Directions:
Day 1: Use a food processor and chop the pumpkin preserve, chow chow, raisins, golden raisins and candied peel until they are small pieces (but not into a paste).   Then chop the cashews into small pieces.  Add all the ingredients together then flavor with the cinnamon powder, nutmeg, clove powder, cardamom powder, honey, golden syrup, plum jam, brandy and rose water.  Mix all ingredients together really well and allow to marinate covered in a cool dark place overnight (or a few days)

The day you are going to bake the cake:
1. On medium low heat, roast the semolina until golden color and fragrant.  Then sift with the all purpose flour and set aside. 

 



2. Separate 15 eggs and whip 10 egg whites until they reach soft peaks.  Set egg whites aside.   Note: Save those extra egg whites.  You can make freeze the egg whites, make an egg white omelet or even meringue kisses.


   
3. Use a mixer to combine the butter and sugar until light and fluffy.  Then add egg yolks one at a time until fully mixed together.

  Now you have all your ingredients ready to mix together for the cake batter:  

1. Marinated mixed fruit and nuts
2. Roasted semolina and flour (sifted)
3. Egg Whites whipped to a soft peak
4.  Creamed butter/sugar and egg yolks

 Mixing the Cake Batter: 

In a large bowl (this will make about 10lbs of batter) with a strong wooden spoon place the creamed butter/sugar and egg yolks. 

Slowly add a heaping cup of the marinated fruit/nut mixture and stir until combined.  Then  add a few tablespoons of the semolina/flour mixture and stir again until combined.  

Then follow up with a scoop of the egg whites and fold in.   Repeat by adding these three components to the cake one at a time and stirring well between each addition until all the ingredients have been used.

Preparing the pan for Baking:  


 

Heat oven to 300 degree Fahrenheit and prepare baking pan with 2-3 layers of parchment paper and apply some cooking spray or butter.


Pour batter into pan and place pan on a large baking sheet for stability as well as keeping the bottom from getting too dark.   Bake for 3-4 hours until cake is set and a toothpick comes out clean from the center. 
 

Note:  If top is becoming too dark, cover pan with foil on top to shield the cake.  Allow cake to set in a cool place overnight before serving.


 Serving and presenting the cake:
 
Cut into small squares (about 1-2 inch squares) and serve on a platter.   


They can also be individually wrapped in wax or oil paper.  Then wrapped again in Christmas wrapping and served.

 





Copyright: All recipes, co
ntent, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, November 8, 2021

Pumpkin Flan with Maple Syrup

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We are on a countdown to Thanksgiving.   You will see a lot of great ideas in the next couple of weeks to make your Thanksgiving extra special.   Today it's all about a fast dessert. 

After our Thanksgiving feast, my family always craves something pumpkin, spiced and sweet.  I love to make this light and easy flan dessert to give everyone a sweet treat that isn't overwhelming after a heavy meal.  

This dessert is so easy to make since it only takes 5 minutes to assemble then the rest of the work is done in the oven.  The flan needs to be chilled before serving so it's perfect to make this the day before the big meal. 

That way you can check it off your to do list and it makes the big day even easier and more enjoyable. 


Small flans baked in the Good Cook Muffin Pan are perfect for individual portions.



Pumpkin Flan with Maple Syrup
 
Prep Time: 5
Cook Time: 60
Ingredients 
For the custard:
  • 4 large eggs
  • 2 cups of coconut milk
  • 1 tsp of vanilla
  • 1/3 cup of sugar or splenda
  • a pinch of salt
  • 1/4 cup pumpkin puree (fresh or canned)
  • 1 tsp cinnamon
  • pinch of freshly grated nutmeg
For the syrup:
  • As needed- Store bought maple syrup (your favorite brand- not sugar free)
Instructions
1. Put all ingredients into blender. Blend until smooth and well mixed.
2. Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.
3.Pour custard to the top of each well. Bake in a 325 degree oven in a water bath. I pour hot water carefully to a much larger pan- be careful not to get any water into custard.
4. Take out of oven and allow to cool. Take a knife and slowly trace round the custard to loosen it from the pan or dish.
5. Chill for several hours. To serve, invert over a plate or a platter. The maple syrup should form a glaze/sauce for the flan.
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Step by Step Directions:
Put all ingredients into blender.  Blend until smooth and well mixed.   Place 2-3 tsp of maple syrup at the bottom of each well of muffin pan or oven safe baking dish.

Pour custard to the top of each well.  Bake in a 325 degree oven in a water bath.  I pour hot water carefully to a much larger pan- be careful not to get any water into custard. 



Take out of oven and allow to cool.  Take a knife and slowly trace round the custard to loosen it from the pan or dish.  Chill for several hours.  To serve, invert over a plate or a platter.  The maple syrup should form a glaze/sauce for the flan.  




 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, October 11, 2021

Halloween Week: Halloween Round-up 2021

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 HAPPY HALLOWEEN!! 
 Hope everyone has a safe and happy day full of treats and no tricks! :)

Here is my Halloween Treat round up....

Halloween Witch's Hat Cookies

 

Decorated Pumpkin Cake






Ghoulish Cake Pops



Frankenstein Rice Krispies Treats 

 

Shrunken Head Halloween Punch

 

Ghostly Pears




Chocolate Covered Apples with Nuts, Candy and Coconut



Pumpkin Rice Krispies Treats

 


Monster Party Halloween Cupcakes



 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, September 15, 2021

Apple Slice "Nachos"

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My Apple Slice "Nachos" have fresh slices of tart Granny Smith apples drizzled with peanut butter and chocolate and then sprinkled with chopped peanuts, sweetened coconut and dried cranberries.   It's a perfect snack food to enjoy any time or even as a dessert.


 
My kids crave a fun and delicious snack to enjoy when they come home from school.  I am always trying to get them to eat more fruit so these Apple Slice "Nachos" are one snack that this Mom and kids can happily agree on as a daily snack.  

We make these nachos together as a family, so my little "Chefs in the Kitchen" love that they get to help make them.  I usually cut and soak the apples in some salted water so they don't brown before picking the kids up at school.  Now, I used Granny Smith apples because I love them for their tartness, but you can use your favorite apple variety instead.   When the kids come home, they wash their hands and dry off the apples on some paper towels first.  Then they get the chocolate and peanut butter heated in the microwave. The kids love doing this part and since there are two things that need to be heated up, I give them each a bowl to work on.  I then chop the roasted peanuts and get the other toppings ready so we are all set to make these fun apple slice nachos.

The kids love drizzling the peanut butter and melted chocolate over all the sliced apples.  Then they simply top the "nachos" with their favorite toppings.  The hardest part is to let the nachos sit for about 5 minutes to let the peanut butter and chocolate set.  I usually get them to empty their lunch boxes at this time so that keeps them occupied.  When the nachos have set,  we happily dive in and enjoy each bite.  I may not be a kid, but I am a big kid at heart and I love these apple nachos so much.  My husband also enjoys them so we are always sure to save a few slices of "nachos" for him to enjoy when he comes home.      


Ingredients:
2 large Granny Smith apples cored and sliced into medium size wedges
2 tsp regular table salt
5-6 cups water (make one cup warm)
1/3 cup creamy peanut butter 
1/4 cup chocolate chips (milk or semi-sweet)
handful of chopped roasted and salted peanuts
handful of sweetened flake coconut (found in baking aisle) 
handful of dried craisins (dried cranberries) or raisins


Note: These are our usual toppings of choice, but you can use mini marshmallows, white chocolate, other types of nuts or nut butters, colorful sprinkles etc.... These "nachos" can be customized to your taste.

Directions:
Step 1:  Set up the salted water bowl by placing salt in a bowl and adding 1 cup of warm water to dissolve the salt. Then follow up with the cold water.  Next slice apples into wedges, removing the core and placing into the salted water.  If kids are helping, a parent or adult needs to do this part since a knife is used.   Allow apples to sit in water for 5 minutes.  Then place the apples on a paper towels and blot to remove any water from the surface of the apples before proceeding.

Step 2: Arrange apple wedges in a single layer on a plate or cutting board.  Tip: I like to line my cutting board with a piece of wax paper for easy clean up.  Then in a microwave safe bowl heat peanut butter for 20-30 seconds and stir well.  Use a spoon to drizzle over apple slices.
 

Step 3: Next microwave the chocolate chips in 30 seconds increments in a microwave safe bowl, always stirring well to get heated chips moved around.  Careful not to burn chocolate.  Once chocolate starts to melt, switch to 10-15 second increments. Once chocolate is fully melted, use a fork to drizzle chocolate over apple slices.  Then sprinkle toppings as desired.  Allow nachos to sit for at least 5 minutes to set up.  Then dig in and enjoy. 


 

 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.