Fun Teen Recipes for Yule Celebration

 

Morning Julegroed

 

4 cups milk
A couple of almonds, finely chopped
1 rounded teaspoon of butter/margarine
1/4 cup sugar
1 cup washed white rice
A pinch of cinnamon powder
1/2 cup thick cream

In a large saucepan, heat the milk until boiling. Add butter/margarine, then add the rice and turn down the heat. Cover with lid, and let rice simmer slowly for about one hour or until the milk is absorbed. Transfer to a non-metal bowl and fold in the cream and almonds. Serve in small bowls with sugar and cinnamon sprinkled on top.

 

Sun Up Egg Squares

 

1 pound pork sausage, cooked & drained
1 1/4 cups bisquick
4 ounces mushrooms, sliced
12 eggs
1/2 cup sliced green onions
1 cup milk
2 medium tomatoes, chopped
1 1/2 teaspoon salt
2 cups Mozzarella cheese, shredded
1/2 teaspoon each; pepper, oregano

Layer the sausage, mushrooms, onions, tomatoes, and cheese in a well greased 13″x9″x2″ baking dish. Beat together the remaining ingredients in a non-metal bowl and pour over sausage mixture. Bake, covered, in a 350 degree oven until golden brown and set (about 30 minutes). Cut into 12 3-inch squares. Serves 12, can be halved.

 

Shortest Day Ham Loaf

 

1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk

Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water

Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.

 

Yuletide Slaw

 

4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.

 

Festive Ham Balls

 

3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese

Lightly grease a 15 1/2″ x 10 1/2″ baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1″ balls. Place the balls about 2″ apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

 

Brighter Day Cheese Ball

 

3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley

Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4″ ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.

 

Hot Spiced Wassail (non-alcoholic)

 

4 cups cranberry juice
6 cinnamon sticks
5 cups apple cider
1 orange, studded with whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar

Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon sticks, clove studded orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.

 

Solstice Surprise Salad

 

1 large unpeeled cucumber
1 15 1/2 ounce can whole chestnuts
4 ounces cheddar cheese
3 tablespoons French dressing

Wash and dry cucumber. Cut into quarters, lengthwise, then thinly slice into a non-metal bowl. Grate cheddar cheese and add to cucumber. Break up the chestnuts into fairly large pieces and add. Toss well to mix, adding the French dressing. Chill for one hour before serving. Makes 6 servings.

 

Roasted Lamb Feast For A (Sun) King

 

1-3 pound shank leg of lamb
2 teaspoons olive or canola oil
1/8 teaspoon each, salt and pepper
4 large sweet potatoes, peeled, cubed
8 cloves garlic
6 parsnips, cut into 1″ pieces
2 large sprigs fresh rosemary
1 lemon, sliced

With a sharp knife, trim all fat and cartilage from the lamb. Season with the salt and pepper. Make 1″ deep slits all over the leg of lamb. Use most of the garlic and all of the rosemary by pushing 1/2 garlic cloves and a few rosemary leaves into each slit. In a large roasting pan, combine oil with the sweet potatoes, the parsnips (turnips may be substituted), and the rest of the garlic. Move the vegetables to the side of the pan, and place the leg of lamb in the center. Move the vegetables around the lamb, surrounding it. Roast the lamb and vegetables for 1 1/2 to 2 hours. Turn the vegetables occasionally so that they cook evenly. Remove from the oven, and with a slotted spoon, transfer the vegetables to a serving dish. Keep warm. Place the lamb on a carving platter and cover with foil. Allow to stand for 5-10 minutes. Slice the roasted lamb and serve with warm vegetables. Makes 6 servings.

 

The Best For Last Bars

 

1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla

In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9″ x13″ pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.

Scalloped Apples

6 Granny Smith Apples, peeled and sliced
1/4 cup Butter
1/4 cup granulated Sugar
1/4 cup light Brown Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. ground Cloves
1/8 tsp. ground Ginger
1 tsp. vanilla

Place apples in a nonstick saucepan with butter. Cook for several minutes. Add sugars, spices and vanilla and continue cooking until apples are tender, about 15 – 20 minutes over low-medium heat.

Italian Butter

serve with warm french bread
INGREDIENTS
1 tablespoon crushed red pepper flakes
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt
1/4 cup extra virgin olive oil

DIRECTIONS
1. Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
2. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.

ACORN SQUASH AND SWEET POTATO SOUP
1 large Onion, chopped (1 cup)
1 Tablespoon Vegetable oil
1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)
1 small Acorn Squash, seeded and cubed
13 3/4 ounces Chicken Broth
4 Tablespoons Milk
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 cup Sour Cream
2 Tablespoons Sliced Almonds; toasted
Ground Nutmeg
Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly. Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan. Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.

Chinese Egg Rolls

INGREDIENTS
* 4 teaspoons vegetable oil
* 3 eggs, beaten
* 1 medium head cabbage, finely shredded
* 1/2 carrot, julienned
* 1 (8 ounce) can shredded bamboo shoots
* 1 cup dried, shredded wood ear mushroom, rehydrated
* 1 pound Chinese barbequed or roasted pork, cut into matchsticks
* 2 green onions, thinly sliced
* 2 1/2 teaspoons soy sauce
* 1 teaspoon salt
* 1 teaspoon sugar
* 1/2 teaspoon monosodium glutamate (MSG)
* 1 (14 ounce) package egg roll wrappers
* 1 egg white, beaten
* 4 cups oil for frying, or as needed
DIRECTIONS
1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Surprise Cocktail Meatballs

Ingredients
12 ounces lean ground beef
1/2 cup fresh bread crumbs (1 slice)
1/4 cup finely chopped yellow onion
1/4 cup shredded carrot
2 tablespoons minced parsley
2 tablespoons low-fat (1% milkfat) milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon ground sage
1/8 teaspoon black pepper
1 large egg white (lightly beaten)
18 water chestnut halves, pecan halves, pineapple tidbits, and/or small sweet green pepper squares
For the Sauce
1/2 cup apple juice
1/3 cup firmly packed dark brown sugar
1/4 cup red wine vinegar or cider vinegar
4 teaspoons cornstarch
1 tablespoon lower-sodium soy sauce
1/4 teaspoon garlic powder

Makes 18 meatballs.
Preparation time: 20 minutes.
Cooking time: 23 minutes.
Step 1: Preheat the oven to 350°. To prepare the meatballs, in a large bowl, mix the beef, bread crumbs, onion, carrot, parsley, milk, marjoram, salt, sage, pepper, and egg white. Divide into 18 pieces (tip, below). Wrap each piece around a water chestnut half. Place the meatballs in a 13- x 9- x 2-inch baking pan. Bake for 15 to 20 minutes or until the meatballs are no longer pink. Transfer to paper towels and drain well.
Step 2: Meanwhile, to prepare the sauce, in a medium-size saucepan, whisk together the apple juice, brown sugar, vinegar, cornstarch, soy sauce, and garlic powder. Bring to a boil and cook for 2 minutes or until thickened, stirring often. Stir the meatballs into the apple juice mixture and simmer for 3 minutes or until the meatballs are heated through. Place in a small chafing dish or shallow serving dish. Use cocktail forks or toothpicks to serve.
Stuffing Meatballs:
Pat the meat mixture into a 6- x 3-inch rectangle. Then, with a knife, cut the meat into 18 1-inch squares. Separate the squares and flatten each square slightly.Wrap each square around a water chestnut half or one of the other fillings. Be sure the meat is completely sealed around the filling so it doesn’t poke out during baking.

CREAM CHEESE BALL

2 (8 oz.) cream cheese
9 oz. crushed pineapple, drained
Seasoned salt
2 tbsp. onion, chopped
2 tbsp. green pepper
1 c. nuts, crushed
Mix and refrigerate overnight. Form into ball. Roll in crushed nuts.

Bite-Size Crustless Quiches
Ingredients
1 tablespoon butter or margarine
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (white and green parts)
3 large eggs
2 tablespoons milk
2 ounces Cheddar cheese, coarsely grated (1/2 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Makes 18 bite-size quiches.
Preparation time: 10 minutes.
Cooking time: 20 minutes.
Step 1: Preheat the oven to 425°F. Grease one tray of 24 mini muffin-pan cups (1 3/4- x 1-inch).

In a small saucepan, melt butter over moderate heat. Add bell pepper and onion; saute until soft, about 5 minutes. Remove the pan from the heat and let the mixture cool slightly.
Step 2: In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper. Stir in the bell pepper and onions. Spoon about 1 tablespoon of the mixture into each muffin cup. (The mixture will fill 18 to 22 cups.)

Step 3: Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1 minute. Using a knife, loosen the quiches around the edges and remove from the cups. Arrange them on a platter and serve.

Yule Food Recipes

Yuletide Slaw

4 cups Red Cabbage, shredded
1/4 cup Lemon Juice
1/2 teaspoon Black Pepper, coarse ground
1 teaspoon Salt
1/2 cup Green Onions, chopped
2 teaspoons Sugar
1/4 cup Salad Oil
2 tablespoons Parsley
1 Green Bell Pepper, chopped

Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.

Cucumber Raspberry Salad
Dressing:
1/2 C. light, fruity olive oil
3 T. raspberry vinegar
3 T. creme fraiche
salt and pepper
Whisk the oil into vinegar. Add salt and pepper to taste. Whisk in the creme fraiche. Taste for balance of flavors.
4 cucumbers peeled and thinly sliced
3 T. fresh chopped chives
1/2 pint fresh raspberries
Arrange the cucumber slices on individual plates in a slightly overlapping pattern. Drizzle with the dressing and sprinkle with the chives. Top with a few of the berries.

Chocolate chestnut log

Serves 6-8

  • 100g dark chocolate about 70 per cent cocoa solids
  • 50g unsalted butter
  • 1 x 435g tin unsweetened chestnut purée
  • 75g golden caster sugar
  • 100g extra thick double cream
  • 1 tsp vanilla extract

TO DECORATE

  • chocolate leaves optional see note below
  • icing sugar or gold cake decorating powder for dusting
  1. Break up the chocolate and dice the butter. Melt these together in a bowl set over a pan containing a little simmering water, stirring occasionally until smooth and combined, then remove from the heat and allow to cool to room temperature.
  2. In a food processor, whiz the chestnut purée, sugar, cream and vanilla until smooth and creamy, then add the melted chocolate mixture and whiz until you have a silky purée. This should be the consistency of whipped butter icing, firm enough to form into a log. If necessary, chill the mixture until firm enough to shape.
  3. Next you need a base to sit the log on (such as a serving plate or cake board), measuring at least 20cm x 8cm. Pile the chocolate chestnut mixture into a log shape on the base. Decorate using the tines of a fork to create a wood effect (including some knots and spirals at the ends). Finish with chocolate leaves, if using, and place in the fridge for several hours or overnight until set.
  4. Serve about 30 minutes out of the fridge. Dust with icing sugar or edible gold powder just before serving. A spoonful of crème fraîche sweetened with a drop of liqueur is brilliant alongside.
  5. CHOCOLATE LEAVES You may find these at specialist cake shops.
  6. For home-made leaves, as in the picture, brush melted dark chocolate on to the back of bay leaves. Allow to set for a few hours then peel the bay leaves off.

Chocolate Yule Log

Total:
20 min
Prep:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Cake:
Filling and frosting:
Forest Mushrooms:

Directions

Special equipment: 10 toothpicks

Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.

For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form “mushroom.” Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners’ sugar. Slice and serve.

Chocolate and Coffee Yule Log

Total:
3 hr 40 min
Prep:
1 hr
Inactive:
2 hr
Cook:
40 min
Yield:
1 (15-inch) yule log
Level:
Intermediate

Ingredients

Coffee-based liqueur simple syrup:
Biscuit Roulade:
Coffee buttercream:
Chocolate ganache:

Directions

For Kahlua simple syrup:

Add the granulated sugar and water to a small saucepan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from the heat and add the liqueur.

Stir to combine and allow syrup to cool completely.

For Biscuit Roulade:

Preheat oven to 375 degrees F. Butter and flour a 15 by 10 by 1-inch jelly roll pan. Line the bottom with parchment paper and butter and flour the paper.

Combine the flour, baking powder, and cocoa in a small mixing bowl, set aside.

Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually add 1/2 cup of the sugar, beating on high speed until the sugar is dissolved. Thoroughly wash and dry the beaters. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Slowly add the remaining 1/2 cup of sugar, beating on medium speed until stiff peaks form.

Carefully fold the egg yolk mixture into the egg whites, using a rubber spatula. Once all of the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently, just to combine.

Spread the batter evenly into the prepared jelly roll pan. Bake until the cake springs back when lightly touched near the center, about 12 to 15 minutes.

Lay out a clean, thin cotton kitchen towel on a work surface; dust the top with confectioners’ sugar and set aside.

Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.

Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.

Fold towel over the longest side of the cake and roll up the cake with the towel inside.

Cool on a rack with the seam side down.

For Coffee Buttercream:

Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add the coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set the coffee concentrate aside.

Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed.

Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat.

Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.

Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee concentrate and mix for 1 minute until combined. Set aside.

For Chocolate Ganache:

Put the chocolate, butter, and honey in a large mixing bowl and set aside.

Heat the whipping cream in a small saucepan over medium heat until it begins to boil, about 2 to 3 minutes. Remove from heat and pour the cream into the chocolate mixture. Whisk until smooth.

Set aside and allow the ganache to come to room temperature.

To Assemble:

Unroll the cake and remove the towel. Using a pastry brush, “baste” the cake with the coffee-based liqueur simple syrup.

Evenly spread the coffee buttercream over cake to within 1-inch of the edges. Reroll the cake to form the “log.” Arrange, seam side down, on a serving platter.

Spread the chocolate ganache over the top and sides of the cake. Score the ganache with the tines of a fork to resemble the bark on a log. Decorate as desired and refrigerate for 1 hour to let the ganache set.

Cook’s Note

Make sure you butter and flour the parchment paper after putting it on the jelly roll pan. This will make it easier to remove the paper from the cake when baked. Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed. You can decorate the yule log with meringue mushrooms, flowers, and leaves.