DESSERTS/SWEETS: CHRISTMAS 2018

Incl: Special Occasion, 'Bars', Dieters' Delights, Easy, Vegetarian/Vegan, Ices 

MERRY CHRISTMAS, EVERONE

Some of the most spectacular 67goingon50 sweets from the year received rapturous receptions but even the common-all-garden goodies were welcomed  with delight.  The blog hopes you will enjoy them, too in the coming weeks.


Special Occasion/Crowd Pleasers

Blackberry Whiskey 
Ginger Cheesecake: 
sophisticated, with kid's version




Luxury Chocolate-Ginger Banana Bread: with low-fat ginger cream; unexpectedly mind-blowing

Plum & Cinnamon Swirl Cake: as pretty as it is scrumptious; popular twist on an old favourite 

Lemon Cheesecake, reduced fat: Magnificent American-Style baked cheesecake that's light, refreshing and satisfying. Happy tasters included the Secretary of State for Scotland(!). Others said: '...the consistency of a good French patisserie.' '...base is not soggy.' 'I love cheesecake; this one is really good.' 

Chocolate Nut Globs: Total indulgence; NOT healthy but rich, crunchy, decadent - chocolate, nuts and peanut butter buried in cookie dough.

Bars - surprise hit of the year

Cherry Almond Bakewell: Slightly skinnier (no pastry) & utterly sensational; snowy powdered sugar adds seasonal touches  




Pineapple Blueberry Coconut Bars:  the lovechild of a cookie & a cake, or an English crumble & an American biscuit. 'loved the texture, taste & flavour' Taster

Nectarine Streusel Crumble Bars: VEGAN crowd-pleaser from low-priced ripen-at-home nectarines; serve hot or packed in a firm-sided box for winter walks

Crumbles

Ginger Pear & Blueberry Crumble: sophisticated sensational fruit crumble with a twist; lower sugar & fat, option for no common wheat

Dieters' Delights

Rich Chocolate Mint Biscuits: Proves delicious cookies need not be bad for you; lower-sugar, NO added fat, 10 mins prep. 'Biscuit version of mint matchsticks' Taster

White Chocolate & Berry Tart, no-bake: lower fat but lovely & creamy with full-fat flavour; thrillingly easy

Easy-Peasy

1 Recipe=2 Delicious Treats: Cinnamon Breakfast Twists & Blueberry Scones 
2-into-1 does go; double mouthwatering treats in one baking session 

Chocomint Custard 'Poke' Sponge: out-of-this world, so special it'll disappear in minutes; with the help of supermarket custard.  

Exquisite Emergency Almond Biscuits: delicious & delicate; gluten & dairy-free; unbelievably fast & easy, perfect for unexpected guests 

Spiced & Iced Chocolate Orange Cake: tender, fine crumbed, lightly spiced and scented with orange; butter-free, wallet-friendly; easy enough for kids to make it

Ice Cream

Strawberry Ripple Ice: 0-fat Yoghurt Ice Cream stridently - but beguilingly - rippled with low-sugar strawberry compote: sweet, refreshing but low-cal; dieters' delight


Pies/Cheesecakes

Cherry Garcia Cream Pie: sophisticated; no-bake; choc-a-block with chunks of cherry & dark chocolate; elevated with cherry brandy.  Popular.  Of course! 

Vegetarian/Vegan

Cherry Garcia Ice Cream: Vegan, easy-peasy; the nicest, tastiest, healthiest ice cream; no cream - just bananas...

'Irish Coffee' Chocolate Cake':
Vegan-glorious 

Orange Mini Cakes: kids love these fluffy cakes with a surprise filling





Vegetarian Coffee Walnut Cake, frugal but fabulous; make a day ahead

No-bake Granola Flapjacks: high energy & protein for winter walks

Blasts from the Past
Luscious Lemon Pudding exceedingly pretty and delicious lemony pudding; lower fat. Can be made in stages.  Versatile.  
Mint Choco-Mousse, low-sugar, no egg yolk; cream only if wanted
Tiramisu Pudding, No Bake nothing else to say but 'Wow!'
Triple Chocolate Truffle Brownies: Pure indulgence; not healthy at all; 3 types of chocolate. Serve in small portions. 
Mango Mint & Ginger Instant Sorbet, Vegan.  Emergency crowd pleasing dessert; no sugar, fat or preservatives

More on NavBar: Recipes II/Desserts  

& How to...Christmases past

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These recipes  have been developed or adapted by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

AMAZING ASIAN RICE STUFFING, Indulgence Double duty: options for Carnivores & Vegans

Memorable out-of-the-ordinary Sticky Rice Stuffing for the anti-bread brigade...

updated 10/24/first posted 2019

Sticky rice stuffing:celery, bamboo shoot, water chestnuts & Chinese 'shrooms 
'I deeply dislike bread stuffings and this was yummy!' Taster 

A version of this recipe has been in the Blogger's file for many years but despite repeated requests, kept secret (one reserves some recipes for family!).

However, so many people complain about bread stuffing - it's surprising how many really, really don't like it -  67goingon50 developed another version of the rice stuffing, this one suitable for carnivores or vegans.  

It does require a few steps and it's better to do much of the prep the day before but it is worth it.

Sticky rice - available in Chinatowns and Asian shops - isn't a given but produces a much better product.  It's as easy to cook as conventional rice though soaking and cooking time take longer.

If you can't be bothered visiting Chinatown or only have regular rice, add a smidgeon more water to the cooking pot. This is one occasion when individual grains of cooked rice are not called for.

The ingredients include Dried Chinese mushrooms, which are not cheap but they  impart a unique texture and wonderful smokiness to the rice.  You only need a few and the remainder will last a long time stored in an air tight container.  For the frugal, chestnut mushrooms can be substituted but stir 1/4 tsp 5-spice powder into the rice before baking.

The stuffing has been made successfully with sausages.  For a vegan option, replace meat with small cubes of smoked or marinated tofu.

Cost:  depends on what's already in your cupboard but max £6.00'ish (2024)
Makes: 6-8 people as a side

Ingred:

   1/2 cup glutinous or sushi rice, washed and drained (for the frugal, standard white or brown rice)

   6 dried Chinese mushrooms OR 3 dried mushrooms and 50-75gm quartered button or exotic mushrooms OR 100% chestnut or exotic

   1.5 tbsp peanut or light veg oil
   1 small onion OR  equiv well-cleaned fennel OR white of spring onions finely diced (or the fodmap friendly green of spring onions, thinly sliced)
   
   1/3 cup back or turkey bacon, fat removed, in lardons, OR pork fillet OR pork mince OR chicken thigh or breast in bite-sized cubes or as mince. (Vegan: smoked or marinated firm tofu in bite-size cubes)
   liver, neck and gizzard of the bird ((opt))
   
   1/4 cup well washed, peeled celery in 1/2 inch cubes
   1/4 cup tinned water chestnuts, drained, cut in 1/2inch cubes (opt but substitute something crunchy or colourful like bell peppers) 
   1/4 cup tinned drained bamboo shoots, cut in thin matchsticks          

   1.5 -2 tsp reduced salt soy sauce

   
   2 tbsp sugar (opt - 67 doesn't bother)
   3 tbsp dry sherry OR white wine OR grape juice

   generous 1/4 tsp grated garlic (opt)
   scant 1/2 tsp 5 spice powder

   stock (pref) or water for rice
   mushroom juices (from re-constituting dried shiitake mushrooms)

   garnish: drizzle of oyster or hoisin sauce


Method:

1. Place rice in a sieve over a bowl; wash thoroughly until the water runs clear;   soak a few hours or pref overnight
2. In a small heat proof bowl, cover dried mushrooms with boiling water; leave 30 mins
3. Drain tinned water chestnuts & bamboo shoots*; cut chestnuts in 1/4in/1/2cm cubes and bamboo shoots in thin matchsticks (see tips below).
4. When mushrooms are soft, take them out of the soaking water, squeezing them over the bowl to catch the liquid; strain mushroom juice though a j-cloth, discarding sediment; set juices aside
5. Remove stems of mushrooms; dice finely; chop flesh into cubes the same size as water chestnuts;
6. Heat wok or a deepish skillet or pot over med-high heat; when hot, add oil, then toss in onions & protein; stir-fry 1 min
7. Add soy sauce; after 15 secs add giblets (if using), celery, mushrooms, water chestnuts and bamboo shoots; raise heat to high
8. Stir in sherry/wine/grape juice, garlic, 5-spice powder and sugar, if using; stir 2 mins; add rice 
9. At this stage, the mixture can be cooled and refrigerated overnight
10. When ready to bake, preheat oven to 180c; 160fan; 350F
11. Mix mushroom juices with water/stock (and a dash of brandy or whiskey if liked) to make up the recommended amount of liquid (usually 1.5 - 2x  the amount of rice).  Add to the rice; bring to the boil; remove any froth; take off heat
12. Pour into a well-oiled ceramic dish, stir & level with a spatula; it will be soupy but will be fine after cooking- the rice absorbs the liquid, protein & veg 
13. Cover rice with a sheet of greaseproof paper; bake 30 min; remove paper; do not stir; bake a further 15 mins or until all liquid is absorbed and the top is lightly browned & crispy
14. If using the bird's liver and neck, remove neck from rice, cool slightly, take out meat from the bones  and save for soup or sandwiches

Comments:
'The stuffing is really good; the sticky rice works well and the mushrooms make it meaty.  I usually deeply dislike stuffing.'  Political Agent

'Delicious!  A real fresh look at something I have quite regularly.  And I liked all the ingredients and how they came together.' Campaign Manager

Tips:

• Replace glutinous rice with generous 1/2 cup regular rice, brown or white
• The rice stuffing can be inserted into the rear cavity of a turkey - not the front - where it will absorb cooking juices.  But honestly, it's safer and easier baked in a casserole dish
• The stuffing makes a satisfying stand-alone dish for a light supper; add any or all of: frozen peas, mange tout, green beans, baby corn and baby tomatoes in the last 5 mins of baking
• leftover water chestnuts & bamboo shoots keep 2 days in the fridge; rinse and drain thoroughly for stir fried veg, fried rice, Triple Duty Glass Noodle Salad,  Asian Crystal Wraps, jaotze or dumplings

More rice dishes on NavBar/Recipes II:  Rice

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.

CHRISTMAS 2018: SIDE DISHES

Courtesy of Shutterstock and licensed for reuse 
under this Creative Commons Licence

CHRISTMAS 2018: SIDE DISHES
(incl. Breakfast.  Plus Vegetables, Spreads, Salads, Breads/Buns)

Side dishes for Christmas dinner can be awkward for the Chief Chef & Organiser. 
   
Stuffing, sprouts, cranberry sauce & roasties are a given but everyone likes a little variety now and again (apart from roasties!)   And coming up with a 'twist' - something a little different but not too different - isn't always easy.   

67 is here to help.  These 4 new side dishes with either unusual flavours, textures or treatment will delight diners: 

Rice Stuffing, Asian Style: carnivore with vegan opt; utterly sensational

VEGAN: 
Oven-roasted Sprouts, Parsnips & Baby Corn: perfect consistency

Trio of Single Vegetable Salads:radish or cucumber or lettuce; fast, feisty, frugal 

Cranberry Sauce with Cinnamon & Orange: lower sugar,  kid-friendly 


2018's popular Side Dishes

VEGETABLES

Green Beans with Dill & Mustard: the absolute best from Ina Garden

Wheat free Tabbouleh: 
Gluten-free crowd-pleaser, low-carb, utterly refreshing

Dill Pickles Faff-free: easy-peasy, ready in 3 days, Vegan, fat & carb free, low-preservative & cholesterol, low sugar & salt, make ahead; Portable.  And, by the way, they taste great!!

Pickled Vegetable Crudites: perfect for last minute-panics; only an hour's prep: crisp, crunchy & boldly flavoured; suitable all ages





SPREADS 



Spicy Corn & Beetroot Salsa: striking but delicious
pairing, low-cal, high fibre, healthy

Bacon Jam, one of the most popular
recipes this summer; an outrageous indulgence,
chock-a-block with bacon bits.   But not for those with blood pressure issues

TRIO OF SINGLE-VEGETABLE SALADS: fast, frugal, vegetarian with vegan option

•  Crisp tart single vegetable salads add pizazz to any meal...
  first posted 2018; updated 12.24

  

  Radish Salad: one of three fast, feisty single-vegetable salads
  

  photos 12.11.18

  It's always good to have something raw on the table, whatever season we are in.  Arguably in winter, it's even a better idea for a healthy gut and immune system.  
  
  We might not always have the time to prepare a multi-ingredient salad but these single-vegetable salads are just as good.  All are simplicity itself and can be part-prepared ahead of time.  All are easy on the wallet and offer alternative ingredients in case the cupboard is getting bare.  And all are delightfully delicious.
  
  
  • Salad 1: Radish 
    Prepared in this way, radishes don't even taste like radish!
    
    
    Here's solution to the problem of leftover rubbery, sad-looking radishes languishing in the back of the fridge.  Use up the entire bag early on in a simple tangy bowl of crunchiness.  Sliced and bathed in a tangy creamy dressing, the radishes don't even taste of radish and the kids won't complain.  Prepare at least 2 hours ahead.
    
    Cost: £1.75'ish (12/24)
    Serves: 4-6 as side, easily multiplied 
    
    
    

    

    Soak 2 cups (1x 200gm/7oz) topped & tailed radish in a solution of 9 parts water, 1 part vinegar 20 mins; drain, slice thinly (multicoloured radish look very pretty but are more expensive than common all garden)
    coarsely ground black pepper
    1/4 cup creamy lemon or lime dressing (below)
    2 tbsp parsley, chives or mint
    1/4 c nuts or seeds; eg toasted walnuts,  sunflower or pumpkin seeds (opt but adds something special) 
    
    
    
    Creamy lemon or lime dressing
       2 tbsp strained 0-fat dairy or plant yoghurt
       1 tbsp mayonnaise
       1/2 tsp Dijon mustard
       1/2 tsp lemon or lime juice or vinegar (white, cider, balsamic)
       1/2 tsp finely grated lemon/lime zest 
       1/4-1/2 tsp sugar (opt)
       pepper & salt 
    
    An hour or two before serving, mix ingredients.  Refrigerate.
    

    
    

    
    

    Salad 2: Sweet & Sour Exotic Cucumber
    

    

    
    

    The humble (frugal!) cucumber takes on hidden depths in this delightedful recipe.  Start at least four hours before needed.

    
    

    Cost: £1.75'ish (12/24)

    Serves: 4-6
    
    Ingred:

        1 cucumber, thinly sliced

      
    Dressing      

        1 tbsp white wine vinegar (or any vinegar in the cupboard or white grape juice )

        1 tsp maple syrup, honey or sugar

        1tbsp toasted sesame oil  

        1 tsp soy sauce (reduced-salt for oldies)

        1 tbsp chopped parsley or cilantro or chives

        half small fresh chilli, finely diced OR generous pinch chilli flakes

        2 tsp light veg oil 

        2-3 grated cloves garlic (opt) (If on a fodmap diet, steep whole peeled garlic cloves in the oil for 2 hours then remove without piercing the cloves)

    
    Garnish (opt)

          toasted sesame seeds

    
    Method:

    
    

    1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
    2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
    3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
    4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
    5. Pour into a sealable plastic bag; refrigerate at least 4 hours, turning now and again
    6. Serve with strips of raw bell peppers and whole radishes or other salad ingredients (opt)
  • 
    
    Salad 3: Lettuce with Green Herb Dressing
    

    

    
    

    If you've managed to find English lettuce, the kids will love watching chef mum or pop twist the lettuce's knob and the leaves fall, petal-like onto the serving dish 
    
    
    Cost: £1.50'ish
    
    Ingredients: 
    
        1 round English lettuce or Romaine or other
    
       6 tbsp dairy or plant Greek or Icelandic strained 0-fat yoghurt
       2 tbsp mayonnaise or dairy-free mayo
       3-4 tsp fresh or dried herbs: parsley, chives, basil, spring onions
    
    Method:
    Make ahead at least 4 hours
    

    1. If using English lettuce: Remove scruffy, limp outer leaves but leave lettuce whole.  Run cold water over the leaves and shake thoroughly.  If preparing a day in advance, wrap the lettuce in paper towels or a clean tea towel. When ready to serve: Have a good sized plate ready.  Bang the lettuce's bottom sharply on a hard surface and hold the lettuce, leaves side up, over the plate.  Twist the knob and remove.  The leaves will fall - flower-like - onto the plate.
    2. All other lettuces, remove scruffy outer leaves,  soak 20mins in a 9-1 solution of water and vinegar; drain & rinse, wrap in paper towels or clean tea towel until almost dry.  When ready to serve, arrange around the bowl of dressing. 
    3. Blitz the yoghurt, mayo and chosen herbs until the mix turns pale green and is flecked with herbs. Season.  Pour into a small bowl and place in the middle of the lettuce leaves.
       
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  These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.