Syllabub
Syllabub
Ingredients| # one eighth of a pint (75ml) sherry # half a pint (300ml) double cream # 2 oz. (50g) caster sugar # juice and grated rind of half a lemon # a few ratafias # lemon slices, to decorate |
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Preparation
# Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
# Blend in the cream and whip lightly
# Crush the ratafias and place in the bottom of individual dishes
# Arrange the syllabub on top of the ratafias , decorate with lemon slices and serve chilled
Also see ...
Claret Cup
# Place all the ingredients, except sugar, into a punch bowl or large fruit bowl and mix together # Add sugar to the bowl and mix again # When serving add ice to individual glasses
# Place all the ingredients, except sugar, into a punch bowl or large fruit bowl and mix together # Add sugar to the bowl and mix again # When serving add ice to individual glasses
Mulled Wine
# Wash the apple then stud with cloves and bake for about 10 minutes # Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey # Add the part-baked apple then bring to the boil while stirring occasionally # Reduce the heat and simmer for 10 minute
# Wash the apple then stud with cloves and bake for about 10 minutes # Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey # Add the part-baked apple then bring to the boil while stirring occasionally # Reduce the heat and simmer for 10 minute
Egg Nog
# Beat the egg until stiff then slowly add the sugar # Add the milk and brandy and mix again # Pour into a tall glass and stir in the vanilla # Dust the top with grated nutmeg and serve
# Beat the egg until stiff then slowly add the sugar # Add the milk and brandy and mix again # Pour into a tall glass and stir in the vanilla # Dust the top with grated nutmeg and serve
Brandy Truffles
# Mix together the cake crumbs and ground almonds # Melt the jam and add to the mixture together with the brandy and mix again to form a stiff mixture # Divide the mixture into about 20 small balls then roll in the chocolate vermicelli
# Mix together the cake crumbs and ground almonds # Melt the jam and add to the mixture together with the brandy and mix again to form a stiff mixture # Divide the mixture into about 20 small balls then roll in the chocolate vermicelli
Date and Walnut Squares
# Put the margarine, lard and syrup into a bowl and cream together # Add the flour, egg, baking powder, walnuts, dates and enough milk to mix into a stiff mixture # Grease a swiss roll tin and spread the mixture evenly on it # bake in a pre-heated oven at 400F, Gas Mark 6, 200C fo
# Put the margarine, lard and syrup into a bowl and cream together # Add the flour, egg, baking powder, walnuts, dates and enough milk to mix into a stiff mixture # Grease a swiss roll tin and spread the mixture evenly on it # bake in a pre-heated oven at 400F, Gas Mark 6, 200C fo
Chocolate and Mint Creams
# Gradually fold in the egg white into 6 oz. of the icing sugar until stiff # Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste # Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third
# Gradually fold in the egg white into 6 oz. of the icing sugar until stiff # Add the rest of the icing sugar and the peppermint essence then knead to form a stiff paste # Divide the paste into three pieces, adding red colouring to one, green colouring to a second and leaving the third
Brandy Snaps
# Warm together the sugar and syrup until melted then remove from heat # Blend in the flour, nutmeg, ginger and lemon then add the brandy # Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets # Bake at 350F, Gas Mark 4, 180C for
# Warm together the sugar and syrup until melted then remove from heat # Blend in the flour, nutmeg, ginger and lemon then add the brandy # Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets # Bake at 350F, Gas Mark 4, 180C for
Turkish Delight
# Soak the gelatine in half the water # Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved # Add softened gelatine and stir into the syrup # Simmer gently for 20 minutes then add the lemon juice # Pour half the
# Soak the gelatine in half the water # Pour the remaining water into a saucepan, add the sugar and heat gently while stirring until the sugar is dissolved # Add softened gelatine and stir into the syrup # Simmer gently for 20 minutes then add the lemon juice # Pour half the
Sangria
# Put the sugar and lemon juice in a punch bowl or jug and stir until the sugar dissolves # Pour in the wine and stir again # Pour in the water, stir, and add the ice cubes # Add the orange and lemon slices, if in a bowl float the slices o top of the wine, chill and serve
# Put the sugar and lemon juice in a punch bowl or jug and stir until the sugar dissolves # Pour in the wine and stir again # Pour in the water, stir, and add the ice cubes # Add the orange and lemon slices, if in a bowl float the slices o top of the wine, chill and serve
Yuletide Stollen
# Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste # Leave in a warm place until the mixture is frothy, about 15 minutes # Sift the flour, cinnamon and allspice into another bowl # Add the remaining castor sugar, yeast mixture, the r
# Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste # Leave in a warm place until the mixture is frothy, about 15 minutes # Sift the flour, cinnamon and allspice into another bowl # Add the remaining castor sugar, yeast mixture, the r
Christmas Bread
# Add a pinch of salt to the flour and sift into a bowl # Dissolve the yeast in a cupful of warm water and stir into the flour # Set aside in a warm place for one hour # Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten e
# Add a pinch of salt to the flour and sift into a bowl # Dissolve the yeast in a cupful of warm water and stir into the flour # Set aside in a warm place for one hour # Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten e
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Bloody Mary
# Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes # Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt # Close the shaker and mix well # Pour into a tumbl
# Squeeze the juice of half a lemon into a cocktail shaker then add the tomato juice and ice cubes # Add a couple of drops of Worcestershire sauce and Tabasco while being careful not to overdo the Tabasco then add a pinch of salt # Close the shaker and mix well # Pour into a tumbl
Christmas Party Punch
# Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange # Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil # Add the brandy, Cointreau and water then sti
# Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange # Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil # Add the brandy, Cointreau and water then sti
Chicken Bites
# Blend all the ingredients , appart from the parsley and breadcrumb mixture, together # divide into 24 pieces and ,with floured hands, roll into small balls # Roll the balls in the parsley and breadcrumb mixture # Serve on cocktail sticks
# Blend all the ingredients , appart from the parsley and breadcrumb mixture, together # divide into 24 pieces and ,with floured hands, roll into small balls # Roll the balls in the parsley and breadcrumb mixture # Serve on cocktail sticks
Kiddies Hot Dogs
# Pre-heat oven to 400F, Gas Mark 6, 200C # Roll out pastry to 12 inch (30cm) square # Spread pastry with tomato ketchup # Cut into 16 X 3 inch (seven and a half cm.) squares # Place a chipolata diagonally on each square of pastry # Roll up, sealing with beaten egg and s
# Pre-heat oven to 400F, Gas Mark 6, 200C # Roll out pastry to 12 inch (30cm) square # Spread pastry with tomato ketchup # Cut into 16 X 3 inch (seven and a half cm.) squares # Place a chipolata diagonally on each square of pastry # Roll up, sealing with beaten egg and s
Mini Cheesy Fish Pie
# Simmer the fish in milk for 15 minutes # Drain, reserve the milk, and flake the fish # Make the milk up to half a pint (285 ml. ) with water then add the margarine and flour # Bring to the boil, whisking continuously till it thickens # Add the flaked fish and peas # Di
# Simmer the fish in milk for 15 minutes # Drain, reserve the milk, and flake the fish # Make the milk up to half a pint (285 ml. ) with water then add the margarine and flour # Bring to the boil, whisking continuously till it thickens # Add the flaked fish and peas # Di
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