CHRISTMAS CAKE

Classic Black Forest :
Bahan Cake :
120 gram tepung terigu protein sedang.
30 gram coklat bubuk.
20 gram tepung maizena.
100 gram margarine, lelehkan.
175 gram gula kastor.
8 butir telur ukuran sedang.
1 sendok teh baking powder.
1 sendok makan pasta black forest.
1 sendok makan instan kopi, larutkan dengan sedikit air.
Cara Membuat :
1. Panaskan oven 180 derajat C, siapkan 2 loyang ukuran 20 cm, olesi margarine/ minyak
    goreng. alasi bawahnya dengan kertas roti, olesi lagi dengan margarine.
2.Kocok telur, gula pasir dan cake emulsifier hingga mengembang dan kental berjejak.
3. Campur tepung terigu, maizena,coklat bubuk , ayak sisihkan.
4.Masukkan campuran tepung terigu dan vanili, secara bertahap. Aduk balik dengan spatula/
   mixer dengan kecepatan rendah sampai tercampur rata.
5.Masukkan margarine cair dan coklat pasta black foret, aduk balik dengan spatula hingga
   benar-benar tercampur rata dan homogen.
6. Tuang ke 2 loyang yang sudah disiapkan sama banyak.
7. Panggang sampai matang 25 menit, hingga permukaan tidak lengket dan membal saat disentuh.
8.Keluarkan dari oven, segera kelaurka dari loyang dan dinginkan.
Simply Syrup;
100 gr gula pasir.
300 ml air.
Cara membuat; Campur gula pasir, air panaskan dengan api kecil tampa diaduk hingga semua
gula larut. Matikan api, aduk-aduk dan dinginkan pakai sesuai keperluan jumlahnya.
Filling : 1/2 kaleng dark cherry,pisahkan airnya.
   450 ml heavy cream.
   10 sendok makan gula halus.
Cara membuat : Kocok heavy cream hingga kaku,tambahkan gula halus sedikit2.
Penyelesaian :
1.Trap cake bila dirasa perlu, perciki permukaanya dengan simply syrup hingga lembah, taruh
   cream kental kira-kira 1/4 bagian dari cream , letakkan cherry diatasnya. Tutup dengan cake
  satunya perciki lagi dengan simply syrup.
2.Tutup semua permukaan cake dengan sisa cream, lalu hias sesuia selera.



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GREEN TEA PANNA COTTA.

Bahan Green Tea :

500 ml heavy cream.
50 gram gula pasir.
2 1/4/ sendok teh gelatin bubuk.
50 ml air dingin.
1 1/2 sendok makan green tea bubuk.

Mango Sauce :

300 gram mangga matang.
1 sendok makan gula pasir.
50 ml air.

Cara Membuat ;

1. Panaskan heavy cream denga api kecil. Tambahkan gula pasir, aduk rata.
2. Larutkan gelatin dengan air dingin, tim hingga leleh. Masukkan ke dalam heavy cream
    yang belum mendidih, Angkat. Tambahkan green tea bubuk, aduk rata.
3. Tuang ke dalam gelas-gelas kecil. Biarkan dingin.

Cara membuat Mango Sauce :

Blender mangga dan gula hingga lembut, tambahkan air, masak dengan api kecil hingga
mendidih. Tuang diatas panna cotta. Simpan dalam lemari pendingin sebelum disajikan.

MANGO PANNACOTTA.

BAHAN :
200 ml Cream Kental/Whip Cream.
200 ml Susu Cair.
80 gram gula pasir.
1 Sendok teh Vanili.
2 Sendok teh Gelatin bubuk.
Bahan Mango Compote :

100 gr bubur mangga ( dari mangga yang utuh lalu diblender.)
1 Sendok makan air.
1/2 Sendo makan gula pasir.
1/2 Sendok teh gelatin bubuk (tim dengan 1 sendok air  larutkan.)

Cara membuat Puding :
1. Panaskan susu cair, cream kental, gula pasir dan vanili aduk sampai gula larut.
    Matikan api.
2. Campur gelatin dengan 4 sendok makan air lalu tim hingga meleleh, aduk rata.
    Masukkan kedalam larutan cream  tadi, aduk rata.
3. Tuang adonan panna cotta ke dalam gelas saji atau cetakan puding, dinginkan di
    kulkas.

Cara membuat Mango Compote :

1. Panaskan bubur mangga, air dan gula pasir hingga larut. Angkat, masukkan gelatin
yang telah dilarutkan aduk rata. Tuang diatas panna cotta.Dinginkan.
   

CREAMY MASHED POTATO.

INGREDIENTS :

6 pounds Yukon Gold Potatoes.
2 Cups Heavy Cream, warmed.
8 ounces ( 2 stiks) unsalted butter.
Coarse Salt and Freshly Ground Pepper.

DIRECTIONS :

Step 1 :
Place potatoes in amedium pot. Cover with water, and season with salt. Bring to a boil
reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly.
Peel potatoes and pass through a ricer. Return potatoes to pot.

Step 2 :
Add Cream and Butter, and cook over medium heat until warmed through. Season with
salt and pepper, and stir to combine .
Serve warm. (Potatoes can be regrigerated for up to 3 days.)

Reheat over low heat with a splash of cream.

HAM and POTATO CASERROLE

INGREDIENTS :

3/4 cup Chopped Onion.
1/4 cup Chopped Green Bell Pepper.
2 tablespoons margarine.
1 tablespoon flour.
1 dash pepper.
1 cup Milk.
1 Cup Shredded Cheddar Cheese.
1/4 Cup Mayonnaise.
1 tablespoon mustard.
3 Cups Potato, cooked and diced.
2 Cup Ham, cooked and diced.

DIRECTIONS :

1. Heat oven to 350 degrees F. Cook onion and green bell pepper in margarine until tender.
 2. Stir in flour and pepper, add milk and bring to a boil, stiring constantly.
3. Reduce heat and add cheese, mayo, mustard, stir until cheese melts.
4. Add potato and ham, put into casserole dish.
5. Bake for 30 minutes.
   

SMOKEY MOUNTAIN BREAKFAST CASSEROLE.

Ingredients :

10 Egglands's Best eggs.
2 1/2 cups of Trumoo milk.
  1/2 cup of chopped onion.
  1/4-1/2 cup Chopped bell pepper(green or red, both nice.)
  1/2 to 1 cup fresh mushrooms.
  1/2 cup Velvetta Cheese.
 1/2 cup Kraft Shredded Sharp Cheese.
3 slices bread buttered and cubed.
1 cup Jimmy Dean Sausage.

INTRUCTIONS :

1. Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage
     mixture on paper towel.
2. Blend eggs and milk. Butter 9" x 13" baking pan. Put bread cubes in bottom of the baking pan.
3. Spread Cheese over bread. Then sprinkle sausage mixture over all.
4. Refrigerate over night covered.
5. Preheat oven 350 degrees F. Bake for 45 min- 1 hour or until set.
6. Other ingredients can be used or meat can e omitted or other meats substituted.

BRUSSELS SPROUTS GRATIN.

INGREDIENTS :

2 tablespoons unsalted butter, cut into pieces, plus more for the dish.
8 ounces bacon.
1 pound Brussels Sprouts, outer leaves and stems removed.
Pinch of red pepper flakes.
Freshly ground pepper and kosher salt to taste.
1/2 cup heavy cream.
1/2 cup grated white cheddar cheese.
1/2 cup breadcrumbs.

DIRECTIONS :

1. Preheat oven to 400 degrees F. Grease, butter, or spray a 2 quart baking dish.

2. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until tender.
    8 to 10 minutes. Drain the brussels sprouts and coarsely chop. Fry bacon (if raw) until
    crips and coarsely chop.

3. Transfer sprouts and half of the bacon to the prepared baking dish and toss with the red
     pepper flakes, ground pepper and salt to taste, then spread out evenly. Pour the cream on top, sprinkle
     with the white cheese, remaining bacon and breadcrumbs and dot with the butter pieces.

4. Bake the gratin until bubbly and golden brown, about 20 minutes.