Christams Cooking

The Christmas Thermomix Recipe Competition has been underway at Thermomix in Australia's blog. If you haven't voted then please look at the recipes and think about making them and voting.

I have recipes that had been sent in and didn't make it, but we can share them here with you. I will try them out and publish with pictures, hopefully. Christmas is only 1 week away though - Aaaaahhhhhhhhhh !!!!!














The first one is pretty simple and the intro goes like this:

In the Northern Hemisphere, egg nog is a very traditional drink at Christmas. This is a cool variation that is suitable for our climate.


Chilled Rum (or Sherry) Sabayon

Ingredients:

3 egg yolks
50 g caster sugar (made in Thermomix)
3 tablespoons orange juice
2 tablespoons rum or Pedro Ximenez sherry

Method:

Insert Butterfly over blades in Thermomix and add egg yolks and sugar. Cream yolks and sugar for 4 minutes on speed 4.

With the Butterfly still in place, set Thermomix for 7 minutes at 70°C on speed 4. Gradually add the orange juice and rum (or sherry) through the lid.

The mixture should be thick when cooked; you may need to increase the temperature to 80°C and cook slightly longer.

Place mixture into a bowl, cool, cover and chill in the fridge thoroughly before serving.

The sauce is best made on the day it is to be served as it tends to separate.

The second recipe is an extension of the sabayon or zabaglione above and the intro is:



Champagne and berries say it all at Christmas. This is a dessert that can be prepared in advance. The egg whites in the dish help stabilise the sabayon.









Christmas Berries in Champagne Sabayon

Ingredients:

400 g mixed berries, hulled and cleaned
2 tablespoons kirsch or Grand Marnier
2 teaspoons sugar
3 eggs, separated
Pinch of cream of tartar
100 g caster sugar (made in Thermomix)
250 ml champagne

Method:

Drizzle the berries with liqueur and sprinkle with sugar. Leave to marinate, overnight if you like.

Insert Butterfly over blades and place egg whites and cream of tartar in TM bowl. Beat for 3 minutes at 37°C on speed 4 with MC out of lid.

Set TM for 1 minute and 30 seconds at 37°C on speed 4 and slowly introduce 50g of the caster sugar. Remove resulting meringue to a bowl and place in fridge.

Clean bowl fairly well and insert Butterfly over blades. Place egg yolks and remaining 50 g of caster sugar in TM bowl and cream yolks and sugar for 4 minutes on speed 4.

While yolks and sugar are creaming, drain berries and strain juice through a fine sieve. Keep berries aside and measure the liquor. You will need about 1/2 a cup, if needed add some champagne to make up to 1/2 cup.

With the Butterfly still in place, set Thermomix for 8 minutes at 70°C on speed 3. Gradually add the liqueur/champagne mix through the lid.

The mixture should be thick when cooked; you may need to increase the temperature to 80°C and cook slightly longer.

Place mixture into a bowl and allow to cool. Once cool, gently fold into the meringue mixture.


To serve: Reserve a few berries for garnish, then place remaining berries into dessert glasses, cover with cold champagne and top with the sabayon. Decorate with reserved berries. Merry Christmas.