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Spiced Brandy Semifreddo with Cranberries

Spiced Brandy Semifreddo with Cranberries

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  • 1/3 cup plus 1/4 cup sugar
  • 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
  • 1 cup chilled heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 cup fresh or frozen cranberries, thawed
  • 2 tablespoons chopped crystallized ginger

Recipe Preparation

  • Whisk 1/3 cup sugar, egg yolks, and 2 tablespoons water in small metal bowl. Set bowl over saucepan filled with simmering water; whisk until thickened and candy thermometer registers 165°F, about 2 minutes. Remove from over water. Add white chocolate; whisk until melted and smooth. Cool to barely lukewarm.

  • Using electric mixer, beat cream and next 4 ingredients in large bowl to very soft peaks; fold into yolk mixture. Divide among 6 short glasses. Freeze until semi-firm, at least 6 hours or overnight.

  • Cook cranberries, 1/4 cup sugar, and 2 tablespoons water in heavy small saucepan over medium-high heat until cranberries begin to pop, stirring often, about 4 minutes. Mix in ginger. Chill until cold, about 1 hour. Spoon over mousse.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 302.7 %Calories from Fat 63.0 Fat (g) 21.2 Saturated Fat (g) 12.3 Cholesterol (mg) 196.7 Carbohydrates (g) 25.1 Dietary Fiber (g) 0.7 Total Sugars (g) 20.7 Net Carbs (g) 24.5 Protein (g) 3.3Reviews Section

Cranberry Lime Curd Recipe

This cranberry lime curd recipe was the winner in our blogger recipe contest! Recipe courtesy Emily of West of the Loop.


  • 3 c cranberries
  • 3/4 c water
  • zest and juice of 1 lime
  • 6 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 c sugar
  • 3 oz butter, softened


  1. Combine cranberries, water, and lime juice and zest in medium saucepan over medium heat. Cook until cranberries have broken down, about ten minutes.
  2. Pour cranberries into fine-mesh sieve set over large bowl and stir with spatula until skins and seeds are left in sieve and cranberry purée in the bowl.
  3. In medium saucepan, combine egg yolks and sugar whisk until lightened in color.
  4. Add cranberry puree and heat over medium or medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about ten minutes. (Do not allow the mixture to boil.)
  5. Remove from heat and pour curd into fine-mesh strainer set over a bowl. Use spatula to gently push curd through the sieve leaving behind any pieces of cooked egg.
  6. Stir in the softened butter and continue to stir until butter has melted.
  7. Pour into clean jar. Refrigerate until needed.

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Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.

Christmas Pudding Semifreddo

150g Christmas Pudding, crumbled coarsely
2 tbsp (40ml) brandy or liqueur of your choice (optional)
130g (1/2 cup) pitted and halved cherries, fresh or frozen
60g (1/3 cup) pistachios, coarsely chopped
60g (1/4 cup) candied mixed citrus peel

  1. If using brandy or liqueur, place crumbled Christmas pudding onto a shallow plate and drizzle over liqueur to soak for a few minutes.
  2. In one mixing bowl, whisk together egg yolks, vanilla and sugar until fluffy & pale and tripled in volume.
  3. Add the whipping cream to the egg yolk & sugar mixture and continue to whip until thickened (but not firm). The texture should look more like a pouring custard. Set aside while preparing egg whites.
  4. In another large mixing bowl, whisk egg whites with pinch of salt (with very clean beaters) until stiff peaks form.
  5. Pour whipped cream & egg mixture into bowl with egg whites. Add soaked Christmas pudding, cherries, pistachios and mixed peel to bowl and, with a large metal spoon, gently fold in, until all the egg white is just mixed through, keeping as much air as possible in mixture.
  6. Line preferred 1.5L capacity shaped mould (I use a triangular mould, but a small loaf tin will work) with plastic wrap and pour mixture in. Cover with another piece of plastic wrap and place in freezer. Freeze overnight or for at least 8 hours.
  7. To serve, cut into slices and serve with Cherry Cranberry Sauce.

Thermomix Method (Semifreddo)
3 egg yolks
300ml whipping cream
1 tsp pure vanilla essence
60 g (3 tbsp) sugar
6 egg whites*
1 tsp cream of tartar
50g caster sugar

150g Christmas Pudding, crumbled coarsely
2 tbsp (40ml) brandy or liqueur of your choice (optional)
130g (1/2 cup) pitted and halved cherries, fresh or frozen
60g (1/3 cup) pistachios, coarsely chopped
60g (1/4 cup) candied mixed citrus peel

– Double the amount of egg whites, plus the addition of cream of tartar & caster sugar, are required in the TM method to achieve a similar volume of firm egg whites that 3 egg whites would achieve in the Conventional Method. Please ensure that your TM bowl, butterfly & lid are super clean & dry before whisking egg whites.

– Two TM bowls for making desserts is worth having. For this recipe, one will be used to whip the egg yolks and cream mixture, while the other one can be super clean and ready to whisk the egg whites. If you don’t have two TM bowls, whisk the egg yolks/cream mixture first, then set aside in a chilled mixing bowl. Clean and dry TM bowl & Butterfly well and proceed with whisking egg whites.

  1. Place egg yolks & sugar in TM bowl and whisk with butterfly for 2 min | SP4 until thick & pale.
  2. Add whipping cream and continue to whisk for approximately1:30 min | SP4 until thickened and the consistency of a pouring custard. (The fresher the cream, the quicker it will thicken but you might need to continue to whisk the mixture for longer than the 1:30min, being very careful to not over-whip it or it will split). Pour into a mixing bowl.
  3. Place egg whites and cream of tartar into a clean and dry TM bowl with butterfly and whisk until egg whites are just set – about1:30min to 2min | SP4.
  4. With the motor running at SP4, slowly sprinkle in sugar and continue to whisk until the egg whites are stiff & firm. (The egg whites are ready if a dessertspoon of the mixture will stay on the inverted spoon.)
  5. Add set egg whites into bowl with cream/egg yolk mixture. Add soaked Christmas pudding, cherries, pistachios and mixed peel to bowl and, with a large metal spoon, gently fold together until all the egg white is just mixed through, keeping as much air as possible in mixture.
  6. Line preferred 1.5L capacity shaped mould (I use a triangular mould, but a small loaf tin will work) with plastic wrap and pour mixture in. Cover with another piece of plastic wrap and place in freezer. Freeze overnight or for at least 8 hours.
  7. To serve, cut into slices and serve with Cherry Cranberry Sauce.

Cherry Cranberry Sauce

100g (1/2 cup) frozen cranberries
80g (4 tbsp) caster sugar
juice from one orange
100g (1/2 cup) pitted & halved fresh or frozen cherries

  1. Place cranberries, caster sugar and juice into a saucepan. Cook over a medium heat until sugar is dissolved then simmer for 10 minutes or until sauce thickens.
  2. Add cherries and continue to simmer for 2 minutes.
  3. Remove from heat and cool.

Nico Moretti - Chef

Nico worked within the oil industry in Australia for 10 years, before leaving it all behind, to pursue his passion for food and entertaining by establishing his own cooking school - Cooking Passions - in 2002. His classes cater to all experience levels, from beginners to entertainers, with tips & recipes you are guaranteed to use for family and friends.

Christmas Pudding Ice Cream Bombe

Imagine a holiday dessert that packs all the punch of a traditional Christmas Pudding with spiced mincemeat and a frozen ice cream treat. I know it only sounds like a dream but dreams do come true, in the form of my Christmas Pudding Ice Cream Bombe. This is a holiday dessert for the books and one of my favorite celebratory recipes for so many reasons.

My Christmas Pudding Ice Cream Bombe stands tall, looks super impressive, has loads of texture, crunch, chew and creaminess! If you’ve made my 2-Ingredient No Machine Ice Cream recipe before, you know what an amazing blank canvas that is for creating any ice cream flavor you like. For this recipe, it’s as simple as making my ice cream base then spiking it with traditional mincemeat, which is a mixture of dried fruits, spices and liquor.

One of the best things about this Ice Cream Bombe is that it is really just a matter of quick assembly, no cooking or fussing at all. The last step to this dessert is to simply let it set up in the freezer. After chilling overnight you invert the bombe revealing the most impressive shape.

To serve I simply cut a big slice of this lovely dessert and place it on a plate. It really is as simple as that. This is a must try for the holidays since this Ice Cream Bombe is… bomb!

For another take on Mincemeat check out this recipe! And if you’re looking for something more traditional you’ll love my Mince Pies.

And get more holiday desserts and baking tips and tricks at my Holiday Baking Headquarters page.

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P&O @ Home

What sets us apart from other cruise lines is our commitment to innovative, fresh and fantastic food sourced locally through Australian suppliers. With 17 different dining experiences to choose from across the fleet, we're plating up everything from pizza to oriental high tea, classic Italian to modern Australian and seafood to delectable desserts. Choose from a variety of delicious options included in your cruise fare or treat yourself to celebrity chef dining or amazing seafood in one of our Specialty Dining restaurants. Food heaven.

Sake Salmon and Cucumber Finger Sandwich

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Kimchi is a wonderfully spicy combination of fermented cabbage & radish with Korean flavours of garlic, ginger, spring onions & chillies. Combined with the fried beef, that uses oregano and tomatoes, this dish is a feast for the taste buds.

Serve with homemade chilli mayonnaise. Delicious!

Artisan Bread Platter

A decadent bread platter with triple cream brie cheese, macadamia nut pesto, homemade strawberry jam, churn butter and coarse sea salt. ‘Platter of champions’ comes to mind!

  1. Preheat the oven to 180°C (or 160°C for fan forced oven).
  2. Make breadcrumbs by adding bread to a food processor and processing until they resemble breadcrumbs.
  3. Heat a large frying pan and add olive oil. Add Parma ham and fry for 2-3 minutes, until just crisp. Remove from pan and drain on a paper towel.
  4. Add onion, garlic and butter to the pan and cook for 2-3 minutes or until soft. Add the apple and cook for a further 1-2 minutes until apple is soft.
  5. In a bowl mix the milk, egg, melted butter, rosemary, parsley, cranberries, salt and Parma ham until combined well. Place the breadcrumbs in a large bowl and add the wet mixture to the breadcrumbs and combine.
  6. To make the stuffing balls - roll heaped tablespoons of mixture into tight balls, place on a baking tray lined with baking paper. Set aside in the fridge for 15 minutes to set firmly.
  7. Remove from fridge, drizzle with olive oil and season with freshly ground black pepper.
  8. Bake for 25 minutes or until stuffing balls are golden. Turn stuffing balls once during cooking.

To serve: enjoy on their own or with your favourite roast dinner. Serve with gravy or cranberry sauce.

Recipe Summary

  • ½ cup vegetable oil
  • 1 cup white sugar
  • 3 ¼ cups all-purpose flour
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon anise extract, or 3 drops anise oil

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.

In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

From decorating your Christmas tree to shopping for a one-of-a-kind gift for that special someone, there are plenty of things that you can do to prepare for the holiday season ahead of time. But what's a holiday celebration&mdashwhatever its size&mdashwithout fantastic food? We have 39 festive make-ahead holiday recipes that you can start now and save for later. After all, just because your gathering will look different this year doesn't mean you shouldn't pull out all the stops in terms of the holiday meal. Even a celebratory gathering with your immediate family deserves a delicious, festive dinner and dessert.

Looking for an indulgent make-ahead dessert recipe? Try your hand at the No-Bake Chocolate-Eggnog Creme Brulee that's pictured here. Bittersweet chocolate brings the rich, dark color and ground cinnamon and freshly grated nutmeg add the classic spiced flavors that everyone associates with the holiday season. The combination is a joyful one&mdasheven better, you can make this dessert up to two days before you plan to serve it.

We also have several casserole recipes for the holidays that you can partially&mdashand in some cases&mdashfully prepare in advance. Dishes such as beef stew, lasagna, and a spectacular twist on Beef Wellington can be prepared earlier in the day so that you can spend as much time as possible with loved ones. While you're chatting with loved ones, the dishes bake, braise, and roast up until dinnertime&mdashand you didn't have to miss out on any of the fun. The other perk of these make-ahead recipes for the holidays is that you can clean as you go, so there's no sink filled with dirty dishes or a countertop covered in flour marring the otherwise merry scene. When you cook in advance, you can clean in advance, too.

Whether it's making mashed potatoes for shepherd's pie, peeling and cutting vegetables, or making an entire dessert in advance, these make-ahead holiday recipes will help to make your season stress-free and so much sweeter.

Watch the video: Italian Semifreddo - Laura Vitale Summer Desserts Unplugged (August 2022).