Make some Fruitcake Easily

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It will feel like Christmas any day of the year when you bake this festive fruitcake and smell its wonderful aroma. 

Fruitcakes keep for several months, even years, when properly wrapped and stored in the refrigerator or freezer. To keep them moist, brush with brandy once in a while (cherry brandy works particularly well).

Ingredients for two 8" x 3 1/2" x 3" loaf pans:

• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 whole eggs
• 5 egg yolks
• 3 tablespoons molasses
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon each dry nutmeg, cinnamon, mace, allspice
• 1 teaspoon vanilla
• 1/3 cup rum
• 1/3 cup brandy
• 1 1/4 cups raisins
• 1 1/4 cups glazed fruits
• 1 1/4 cups assorted nuts (walnuts, cashews, and almonds), halved
• Candied cherries, red and green
• Whole walnuts, almonds, hazelnuts, cashews

Procedure:

1. Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, cream butter at medium speed.
2. Gradually add sugar while continuing to cream until light and fluffy.
3. Add whole eggs and yolks one at a time, beating well after each addition.
4. Pour in molasses.
5. In a separate container, combine the dry ingredients (flour, baking powder, nutmeg, cinnamon, mace and allspice). Alternately add flour mixture and the vanilla, rum, and brandy into the creamed butter.
6. Add raisins, glazed fruits, and assorted nuts.
7. Mix on low speed until all ingredients are combined, around 3 minutes.
• Dredge these first in a little flour to keep them from sinking in the batter during baking.
8. Grease two 8" x 3 1/2" x 3" loaf pans. Line bottoms and all sides of loaf pans with waxed paper or brown paper. Grease again and line with another layer of paper.
9. Spoon mixture into the loaf pans. Decorate top with candied cherries and whole nuts.
10. Place loaf pans in a bigger pan. Pour water around the loaf pans to make a water bath (bain-marie). Bake in preheated oven for about 1 hour and 30 minutes.

• Cool fruitcakes completely in pans. Remove from the pans and peel off waxed paper. Brush fruitcakes with brandy for added moisture and flavor. Wrap each loaf in aluminum foil. Store in refrigerator or freezer until ready to serve or for gift giving.

Almond Jelly Recipe

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Almond Jelly is a light, refreshing dessert favorite in Chinese restaurants. It was traditionally made with ground almond powder. This popular version uses sweetened milk and gelatin, with a dash of almond essence. The mango and the lychees add a fresh fruity flavor.

Ingredients:

• 2 cups milk
• 1/4 cup sugar
• 1/4 cup water
• 3 tablespoons unflavored gelatin
• 1 teaspoon almond essence
• 1 fresh mango, cubed
• 1 cup canned lychees

For Syrup:

• 1 cup sugar
• 1 1/2 cups water

Procedure:

1.  In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.
2. In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.
3. Stir in milk mixture into the gelatin. Add the almonds essence.
4. Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.
5. Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prepared syrup. Add crushed ice if desired.

Make the syrup:In a saucepan, mix sugar and water and set over low fire until sugar dissolves. Do not stir to prevent crystallization. Set aside to cool. Chill before adding to the almond jelly mix.

10 Steps to make Tempura

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While cooking, check the batter regularly to see that the cold temperature and watery consistency are maintained. Recipe tester Victoria Reyes-Ferrer suggests putting the bowl of batter on top of another bowl filled with ice cubes. You can also add a little water, baking powder and cornstarch to the batter if it becomes too thick.

Ingredients:

• 1 kilo prawns (about 30-32 pieces per kilo)
• 2-3 cups all-purpose flour
• Ice cold water
• Pinch of baking powder
• 1 teaspoon cornstarch
• 2 cups cooking oil

For Dip:

• 3/4 cup water
• 1 beef broth cube
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• 1 tablespoon grated radish

 Procedure:

1. Clean prawns in water. Remove the heads and shells but leave intact a small part of the shell near the tail. Remove the shell cover of the frontal part of the tails.
2. Place each prawn on a cutting board and make a shallow cut down the back with a paring knife. Pick out its "vein" (or digestive tract), which resembles a thin black string.
3. Make diagonal cuts along the inner side of each prawn to stretch it.
4. Flatten the tail of each prawn on a cutting board and scrape off the dirt on the lower half of the tail with a knife. The dirt will pop out.
5. Position each prawn flat on the table. Squeeze its sides gently to straighten and lengthen its figure.
6. Put about 1 cup of the flour in a bowl. Hold each prawn by the tail and roll in a bowl of flour. Set aside.
7. Prepare the batter: Mix together just enough of the remaining flour with the ice cold water to produce a watery consistency. Add baking powder and cornstarch. (The cold water makes the batter swell and become puffy when it is fried in hot oil). Heat cooking oil in a large wok or deep fryer. Oil must be very hot. To test if the oil is hot enough, put in a small amount of batter on the oil. If the batter floats, then the oil is ready.
8. Holding it by its tail, dip each floured prawn in the batter.
9. While still holding each prawn by the tail, position it gently in heated oil. Deep fry until golden yellow and crisp.
10. Remove prawns from oil and drain on paper towels or wire rack. Serve the prawns with the dip.

If you wish you may use the same procedure for cooking vegetable tempura. Just slice carrots, bell peppers, sweet potatoes and eggplants into serving pieces. Dredge vegetables in flour, dip in batter and deep fry as above.

To prepare Dip: In a small saucepan, heat water. Dissolve beef cube. Add soy sauce, sugar, ginger and radish. Mix well. Serve with tempura.

Crispy Croutons

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Croutons are bread cubes flavored with butter, seasonings and herbs and fried or baked to a crisp, golden brown. They're great on fresh green salads and soups. You can make these croutons ahead and store, in a tightly covered container, up to four days.

Ingredients:

• 4 slices of 1/2-inch thick bread (white loaf bread, French bread whole wheat, pumpernickel, or any bread of your choice)
• 1/4 cup butter or margarine
• 1/8 teaspoon garlic salt or 1/8 teaspoon salt with 1 clove minced fresh garlic
• 1 teaspoon freshly minced parsley or dried parsley flakes or desired herbs

Procedure:

1. Preheat oven to 300 degrees Fahrenheit. Remove the crusty edges with a serrated bread knife.
2. In a small bowl, mix the butter, garlic salt or salt with minced garlic, and parsley. Spread on one/both side/s of the bread, depending on your preference.
3. Sprinkle with parsley flakes or desired herbs. Slice bread into cubes. Spread the cubes in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry. To test for crispness, take 1 crouton and let cool for a few seconds; take a bite; if it's still chewy, bake for 1 to 2 minutes more. Remove from oven and cool pan on a wire rack.

For Cheese Croutons

Ingredients:

• 4 slices of 1/2 inch thick bread
• 1/4 cup butter or margarine
• 3 tablespoons Parmesan cheese

 Procedure:

1. Preheat oven to 300 degrees Fahrenheit. Remove crusts from bread. Slice bread into fingers or thin strips. In a pan, melt butter or margarine over low heat. Remove from heat. Add the bread fingers to the pan. Toss lightly using two wooden spoons until the bread fingers are evenly coated with the melted butter.
2. Sprinkle with Parmesan cheese. Toss again to coat the bread evenly.
3. Spread bread fingers in a single layer on a shallow baking pan. Bake for 10 minutes or until crisp and dry. Remove from oven and cool pan on a wire rack.

Chappati for Dessert

 

Chappati is a flat, round bread made of wheat flour and water. Of Indian origin, it is soft and bland, which makes it the perfect accompaniment to the rich flavors of Indian cuisine.

Rosh Butani, an Indian who has lived in the Philippines all her life, advises using your hands, rather than a wooden spoon, when mixing the flour. Just make sure you don't wear any rings or jewelry, she says. Here, she demonstrates the step-by-step procedure for making this famous bread.

Equipment:

• Measuring spoons
• Measuring cups
• Rolling board
• Non-stick griddle
• Rolling pin
• Mixing bowl

Ingredients:

• 6 heaping tablespoons wheat flour, plus additional to offset excess wetness and for rolling dough
• 3/4 to 1 cup water
• 2 tablespoons cooking oil, divided

 Procedure:

1. Put wheat flour in a mixing bowl. One tablespoon makes one chappati.
2. Make a well at the center of the flour and pour in water, about 3/4 cup initially. Mix the flour and water with your hands.
3. You need to make the flour and water combine but take care not to put too much water as it will make your dough too sticky. Just add flour to offset excess wetness.
4. Add about one tablespoon of the oil to the dough. This will make your dough smooth and soft, no longer sticky. Just add a little water if your dough turns out hard. Let the dough rest for 10 minutes.
5. Take a small amounts of the dough and roll each into balls. (The balls should be the size of a golf ball). Roll each dough ball on a plate of flour.
6. Put the dough ball on the rolling board, flatten it a bit with your fingers, then roll the rolling pin over it once.
7. Dip your forefinger into the remaining oil and spread oil on the surface of the flattened dough.
8. Pinch the central portion of the dough from both sides to form a ribbon.
9. Fold one portion of the "ribbon" over the other. Heat griddle pan to medium.
10. Dab the folded dough with flour on both sides.
11. Place the dough on the rolling board again and roll it with light strokes into a flat circle with a diameter of about five inches.
12. The rolled dough should not be too thin that it will break when lifted, nor too thick that it will not cook well.
13. Transfer the rolled dough onto the heated griddle. (The griddle should not be steaming hot though). Let one side heat through for about 15 seconds, then turn over dough.
14. You will notice the dough puffing out air. (That is a good sign that the chappati is cooking well). Cook each side until yellowish with occasional brownish spots. Lift from griddle and let cool slightly before serving.

Make Some Cheese Puffs

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You can serve these puffs plain or with butter and marmalade. Filled with a sweet custard, whipped cream or ice cream, they make a delightful dessert. Or they can take on the role of appetizers or canapes- with a savory filling such as chicken, tuna, ham or turkey a la king.

Ingredients:

• 1/4 cup butter (1/2 stick)
• 3/4 cup water
• Pinch of salt
• 3/4 cup all-purpose flour
• 3 medium size eggs
• 3/4 cup grated Cheddar cheese

For egg wash, combine:

• 2 tablespoons melted butter
• 1 egg yolk, lightly beaten

Procedure:

1. In a large saucepan, combine butter, water and salt. Cook over high heat until water comes to a rolling boil. Lower the heat and add flour all at once.
2. Stir mixture with a wooden spoon until a smooth, thick paste is formed, with no visible lumps.
3. Remove from heat. Add eggs one at a time, stirring vigorously after each addition. Mix well until dough is no longer slippery.
4. Stir in cheese, mixing well to evenly distribute it in the dough. Refrigerate for 20 minutes or until dough can hold its shape when scooped. Meanwhile, preheat oven 400 degrees Fahrenheit.
5. With a small scoop, drop mounds of the dough about 2 inches apart on a buttered baking sheet.
6. Brush tops with the egg wash. Bake in preheated oven for 30 to 35 minutes or until puffs are golden brown. Remove from oven. Loosen puffs from sheet while still warm. Place on wire rack to cool. Serve warm as is or with desired filling. Makes about 24 small puffs.