Category

Christmas

Chocolate Berry Wine Fallen Gateau, Big Banyan Wines“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C

Chocolate Berry Wine Fallen Gateau … because when a smooth, indulgent dessert wine arrives, you have to do something special with it. These were thoughts that ran through my head when the well packaged bottles of Bellissima and Rosa Rossa arrived from Big Banyan.With Christmas around the corner, my flavours and colours were pretty much sorted out. I knew what I wanted to bake. Chocolate Berry Wine Fallen Gateau, Big Banyan WinesIt was going to be a flourless fallen gateau, it was definitely going to have dessert wine, and the top would have strawberries. Well it all kind of fell into place. I had bought a ton of strawberries a few days ago and planned to make a preserve. Then along came dessert wine. Why not a strawberry wine jam? With winter here, spices are part and parcel of almost everything I do, so I settled for a spicy Strawberry Wine Jam. Chocolate Berry Wine Fallen GateauIt came out deliciously wicked. It’s great on toast and in lindzer cookies, fabulous to make dark chooclate truffles with, and makes for a much appreciated holiday gift as well. Strawberry jam is the easiest to make. You basically just cook it down to a nice chunky consistency, discard the whole spices, and bottle the jam. Dollop it over waffles, ice cream, onto parfaits, over breakfast oats … you will love it!

Spiced Strawberry Wine Jam Jam done. That was so easy. Strawberry Wine Jam Big Banyan WinesWhen the jar of wine jam says time for cake, it’s time to bake!! This is one of the simplest gateaus you can bake. Don’t get misled by the long list of ingredients. It comes together really fast and is a fuss free, chocolaty, fudgy gluten free cake. The ingredients should all be good quality because that’s what makes the cake special. Dessert wine and spiced strawberry wine jam added oodles of oomph to it. Subtle undertones of sweet strawberry and a hint of wine make this special. It’s called a fallen gateau because it rises quite normally while baking, then collapses most dramatically.

Chocolate Berry Wine Fallen Gateau, Big Banyan WinesI love the crater the so called collapse causes because that becomes ‘ground‘ for filling. An ugly duckling, rustic cake, moorish to boot, gets a snazzy dressing up. Christmas is here so it’s red, white and green. Chocolate pairs really beautifully with wine and fruit, so this was going to be a winning combination. The almond cream added further indulgence. Then came the ruby red, bursting with flavour, spicy strawberry wine jam topping that was literally the icing on the cake.

Chocolate Berry Wine Fallen Gateau, Big Banyan WinesDid I forget to mention the chewy meringue top studded with pistachios? Yes, you can taste that as well as you savour every rich bite of this chocolaty wine goodness. It might seem tempting to skip the step, but I urge you not to. It’s small things like this that add to the final delight. We loved every little detail of this cake so much, I am going to bake it again soon. This is my new favourite cake that was created all thanks to some fabulous wine from Big Banyan.Chocolate Berry Wine Fallen GateauI have to give the wine full marks. I’d heard the buzz about the wine here and there, and it more than lived up to my our expectations. I might not be a connoisseur, but yes, can tell a good wine. The dessert wine glowed a beautiful gold, while the Rosé  blushed a beautiful cherry pink. I am quite partial to sweet dessert wines. The Bellissima was my first love with sensual smooth hints of apricot, pears, walnuts and raisins; so exotic in my opinion. Like liquid gold.Chocolate Berry Wine Fallen Gateau, Big Banyan WinesThe Rosé got the better halves vote. With the acidity just right, whiffs of freshness and smooth flavour, this wine was good! I couldn’t stop clicking the wine. It added great festive cheer to my food and frame. As I have learnt, if the ingredients are good, you love the process, and then turn out amazing goodness. This is just what happened.Chocolate Berry Wine Fallen Gateau, Big Banyan Wines

Do serve some wine with the Chocolate Berry Wine Fallen Gateau. It completes the experience!

Recipe: Chocolate Berry Wine Fallen Gateau
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A deeply indulgent, satisfying flourless {read glutenfree} dark chocolate cake that celebrates the best of the holiday season. Sweetened with dessert wine and strawberry wine jam, festival baking doesn’t get better than this Chocolate Berry Wine Fallen Gateau with a strawberry wine jam topping. A cake for Christmas! Serves 8-10

Prep Time: 45 minutes
Total Time: 1 hour 45 minutes {plus cooling time}
Ingredients:

  • Strawberry Wine Jam
  • 400g strawberries, diced
  • 100ml Big Banyan Dessert Wine
  • 75-100g brown sugar
    Juice of 1 lime
  • 2 star anise
  • 1 stick cinnamon
  • 4-5 cloves
  • Chocolate Berry Wine Fallen Gateau
  • 250g dark couverture chocolate
  • 100ml Dessert wine
  • 35g strawberry wine jam
  • 3egg yolks
  • 3 egg whites
  • Pinch cream of tartar
  • 175g brown sugar {100+75g divided}
  • 1 tsp vanilla extract
  • 50g almond meal
  • 25g pistachios, blanched, peeled
  • Strawberry Wine Jam Topping
  • 100g cream, chilled
  • 25g icing sugar
  • 3-4 drops almond extract
  • 100gm strawberries, quartered
  • 25g brown sugar
  • 2 tsp strawberry wine jam

Method:

  1. Strawberry Wine Jam
  2. Place all ingredients in a heavy bottom sauce pan, and simmer gently for about 30 minutes until the strawberries are soft and the consistency is a little thick and jam like. {It will thicken a little more as it cools}
  3. Cool, discard the whole spices and transfer to a jar.
  4. Chocolate Berry Wine Fallen Gateau
  5. Preheat oven to 180C. Line the base and sides of a tall 7″ round spring form baking tin with parchment paper.
  6. Place chocolate in a heatproof bowl and microwave for 1 minute on high, until the chocolate has almost melted {else melt over a double boiler} Stir until smooth, and then stir in the dessert wine and strawberry jam.
  7. Beat egg whites with 75g brown sugar and cream of tartar to stiff peaks.
  8. Place egg yolks with remaining 100g brown sugar and vanilla extract and whisk to mix. Whisk n the melted chocolate-berry mix. Fold in the almond meal.
  9. Reserve 1/2 cup of the beaten egg whites for topping if desired.
  10. Add 2-3 tbsp of the beaten egg whites to the chocolate mixture and fold in gently. Add the remaining beaten egg whites in two lots, gently folding into the batter so that the air is not released.
  11. With an offset spatula, spread the reserved beaten egg white mixture over the top of the cake. Sprinkle over the pistachios.
  12. Bake at 180C for approximately an hour, until done. The cake will fall as it cools.
  13. Cool in tin until cooled completely, then gently peel off parchment and transfer to serving platter. {I cooled it in the fridge overnight as I find the flavours mature really well. Take out of fridge half an hour before serving}
  14. Top with whipped almond cream, and strawberry wine jam topping {Recipe follows}
  15. Almond whipped cream
  16. Whip the cream with icing sugar and almond extract until medium peaks form. Fill the fallen gateau cavity with it.
  17. Strawberry Wine Jam Topping
  18. Place quartered strawberries in a heavy bottom pan with brown sugar. Simmer for 2-3 minutes until the strawberries just begin to soften. Add the wine jam and stir well until the topping is nice and glossy, a minute. Cool and chill. {Can be made a day ahead}
  19. Note: Is a great on parfaits, ice cream, fresh waffles etc too

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“The nutcracker sits under the holiday tree, a guardian of childhood stories. Feed him walnuts and he will crack open a tale…”
Vera Nazarian

Wholegrain Bourbon Garam Masala Christmas Cake Wholewheat Bourbon Garam Masala Christmas Cake …my way of saying thanks to a year gone by. Was a turbulent year in many ways, one that I am glad to bid adieu too. The world seems less safe, less peaceful. Yet in many ways I am grateful. I have been given opportunities that I never imagined would come my way. Gifts as well…Wholewheat Bourbon Garam Masala Christmas Cake…from the stunning range of Mauivel1830 handmade copper ware from France to the Fujihoro retro porcelain enamelware from Japan, I found myself at the receiving end, and happily so! It has been a blessed feeling indeed, and this is just the tip of the ‘iceberg’!!Wholegrain Bourbon Garam Masala Christmas Cake

Fujihoro Porcelain Enameled Kitchenware To inaugurate the copper ware, I did a fun and delicious Saffron Pistachio Indian Bread Pudding using almost the whole range that was gifted to me. It took a bit of thinking. In the en, I had an absolute blast! Saffron Pistachio Indian Bread Pudding with Mauviel 1830

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 The range offers kitchen collectibles that are pure art, fantastic quality, superior workmanship and an investment if you love kitchenware. I enjoy working with these beauties, whether is is baking, cooking or just serving in them. They are wonderful to use both for Indian food, and otherwise.Apple & Pear Crumble in Mauviel1830 copperwareAnother time I baked an Apple Pear Crumble the day it rained  forever. That day onwards the cold really set in. Winter  has really dug it’s heels in, and North India is treacherously cold. Chilly winds, foggy days and barely any sunlight on most dayst. Mauviel 1830It’s a good time to be in the kitchen though. The house smells divine with warm aromas wafting through it, and everyone’s hungry all the time. ALL THE TIME! Loads of nuts and chocolate are always happening, in bakes and otherwise too. Some stir fries and vindaloos as well!Chocolate Tapioca Pudding …and plenty of experiments! I was fortunate this year to get invited to join the Saffola Fit Foodie Panel. It’s been a busy past month developing healthy and fun recipes for them. It’s something I enjoy, and it makes me think out of the box constantly. Keeps me quite busy.

Saffola Oats Fit FoodieAs the thinking develops, whole grains found their way into my annual Christmas bakes too, beginning with the Wholegrain Lingoberry Thumbprint Cookies. My recent Wholegrain Christmas Stollen with dried peach + walnuts +orange peel came out a winner, and it was this inspiration that made me think a different Christmas cake.Wholegrain Bourbon Garam Masala Christmas CakeFor a first, it’s a Fig and Nut cake as the boy just does not enjoy fruit in his cake anymore. The cake is also partially whole grain. To experiment further, I used some homemade quark in it as a part substitute for butter. You can see how much I enjoyed it. More so, because IMHO, this turned out to be the best Christmas cake I have made.Wholegrain Bourbon Garam Masala Christmas Cake Flavoured with a favorite Indian spice, garam masala, the figs and nuts got a soaking in some Jim Beam Bourbon that was personalized and sent to me a few days ago. Not one to drink, I was quite happy to share it with the figs and nuts. The fig and nuts got a week of dunking in it, while I procrastinated. When the time finally came, I was in a hurry, so the method was fast tracked. Wholegrain Bourbon Garam Masala Christmas Cake I think it worked really well. Quick Quick Quick was the way I worked, and had the cake{s} in the oven in under 30 minutes. I baked 2 small cakes too in the Mauivel1830 as I love the heavy metal it’s made of. I thought they would bake well in the copper ware…and I wasn’t wrong at all!Wholegrain Bourbon Garam Masala Christmas Cake9

Recipe: Wholegrain Bourbon Garam Masala Christmas Cake
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Summary: A healthy take on my normal Christmas cake. The Wholegrain Bourbon Garam Masala Christmas Cake is part wholewheat and also uses some home made quark to replace the butter. The flavours of garam masala really bring it alive, as do the bourbon undertones. Feel free to increase the spirit, or use coffee or orange juice as a substitute. It’s a quick batter to throw together, just right for the holiday season.

Prep Time: 30 minutes
Total Time: 2 hours, plus time to soak fruit
Ingredients:

  • Fig & Nut mix
  • 250g walnuts, chopped
  • 250g cashew nuts, chopped
  • 50g crystallised orange peel
  • 50g crystallised ginger
  • 125g dried figs, chopped
  • 125ml Jim Bean bourbon
  • 15g /1 tbsp garam masala powder
  • Fruit cake
  • 100g whole wheat flour
  • 100g all purpose flour
  • 100g unsalted butter, room temperature
  • 150g homemade quark
  • 200g brown sugar
  • 4 eggs
  • 1tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Topping
  • 25-30ml bourbon for drizzling

Method:

  1. Place all the ingredients for the fig and nut mix in a large bowl. Toss well together to make sure the spices and bourbon are mixed right through. Cover and leave overnight, or as long as you like. I left it out on the counter for a week since it’s freezing cold. If it is warm, maybe you can place it in the fridge.
  2. Preheat the oven to 150C.
  3. Line a 8″ round loose bottomed baking tin with 2 sheets of parchment {the cake bakes slowly and it’s important to protect the bottom}
  4. Sift together both the flours, and toss the fruit in the flour mix.
  5. In a large bowl, beat the sugar, butter and quark until light and mousse like. Beat in the eggs, followed by the vanilla extract, baking powder and salt.
  6. Add the dry mix and stir well to make a uniform thick batter.
  7. Turn into prepared tin, and bake for approximately 1 1/2 hours. My oven uses just the bottom element for baking. I turned the upper element for 7-10 minutes to brown the top.
  8. Leave to cool in tin.
  9. Turn out and drizzle over with the extra bourbon. Slice and serve immediately…
  10. … or wrap tightly in cling wrap and let mature at room temperature/in a cool place for 3-4 days. 

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“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fischer

Wholegrain Xmas Stollen Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread. I’ve been fascinated by the Stollen for long. Actually ever since I discovered homemade quark. Once I figured there was something as good as Austrian curd cheese, AND that I could easily make some at home, I naturally went around looking for ways to use it. Wasn’t long before I discovered the Dresden Stollen. Indulgent Italian holiday bread. I baked another recipe into a Stollen Bread Pudding.

Wholegrain Xmas Stollen I loved making it. Would love to make more batches but for the fact it 1s a 100% all purpose flour tea bread. The wholegrain bug I have been bitten by doesn’t allow me to go back that easily. The odd birthday cakes with APF are OK; they’re once in a while indulgent stuff. One look at Meeta’s Stollen the other day, and the craving set in. It was time for STOLLEN! More precisely, Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread.Wholegrain Xmas Stollen’twas an experiment. Came out quite well. It’s inspired by Meeta’s favorite version, a Date Fig Quark Stollen. Mine is partially whole wheat, partially almond meal and partially APF. It’s not as light as my earlier APF Dresden Stollen, but we are certainly not complaining. This turned out yum if I may so so myself. Once you make your own quark { prep 2 days in advance}, or if you just buy it, it’s an easy bread to throw together.

Wholegrain Xmas Stollen dried peaches + walnuts +orange peelPacked with dried peaches that I picked up in Srinagar this summer, crystallised orange peel {that I made some time ago} and chopped walnuts, it’s a special Christmas bread. Couldn’t add raisins and such as the boy can’t stand them. I have an Xmas fruit cake to make too, and I think it’s gonna be a nut cake as things go. The nuts are still soaking….. que sera sera. Hope I get there in time!Wholegrain Xmas Stollen Either go Meeta’s  baking powder way, or my yeast route, both ways would work well. It’s been raining here in North India the past few days, so the dough didn’t get a chance to rise well. You might get a better ‘rise’ if the weather permits. Let me know if you make this. It’s delicious. Do wrap it and keep it for 2-3 days before slicing. It’s more moist once it matures for a couple of days. Mince sliced beautifully and was moist too.

[print_this]Recipe: Wholegrain Christmas Stollen
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Summary: Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread.

Prep Time: 15 minutes
Total Time: 40 minutes plus rising time
Ingredients

  • For the stollen
  • 100g all-purpose flour
  • 100g almond meal
  • 50-100g whole wheat flour
  • 1tsp yeast
  • 50g brown sugar
  • 1 egg
  • 150g dried peaches, chopped
  • 35g crystallised orange peel, chopped
  • 75g walnuts, chopped
  • 35g tutti fruity
  • 1tbsp Grand Marnier {or rum, or honey}
  • 1 vanilla bean, scraped
  • 50g butter, melted
  • 150g quark, well drained {homemade recipe here}
  • For the top
  • 25g butter, melted
  • 25g powdered sugar

Method:

  1. Place the flours, almond meal, yeast and sugar in bowl of food processor and whiz to mix
  2.  Add the chopped fruit, nuts in a bowl wit Grand Marnier and heat in microwave for 30 seconds. Leave to soften slightly while you do the rest.
  3. Place the all purpose flour, 50g of whole wheat flour and almond meal, yeast and sugar in bowl of food processor and whiz to mix.
  4. Add the chopped fruit and nuts, scraped vanilla bean, melted butter, egg and quark and knead to a soft dough. Add more wholewheat flour if the dough is still sticky. Mine was slightly so as I didn’t allow the quark to drain long enough. {You can do this by hand too.}
  5. Shape into a ball and place in a oiled bowl, cover with cling wrap and leave in a warm place for about an hour to rise.
  6. Preheat oven to 200C. Line a baking tin with parchment.
  7. Divide the dough into 1 {or make just one broad loaf}. Shape into a long loaf each. 
  8. Place loaves on the prepared tray and bake for approximately 30 minutes, until light golden brown.
  9. Reduce temperature to 160C, and continue to bake for a further 15 minutes. Tent the top with aluminum foil if it tends to get too dark. {I placed mine on double trays}
  10. As soon as the Stollen is done brush melted butter onto the hot stollen and dust it with the powdered sugar.
  11. Cool then wrap in baking paper or clingwrap and store for a day or to to mature. You can have it warm too if you like, though it might be slightly crumbly.

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