WITH Christmas around the corner, most families are wondering what they can prepare for their own or relatives’ or friends’ Christmas party. Here are three timeless and easy recipes that are sure to impress your family and friends.

Also read: Tropical summer treats – 3 easy recipes

On today’s menu we have a South African classic, a trifle, some fun Christmas cookies and a quenching Christmas punch for all (or for adults only) to enjoy.

The trifle recipe

Serves 10 people.

Ingredients:

• Madeira or sponge cake (or Swiss roll)
• Strawberry jelly
• Custard (bought from store or home-made)
• Thick whipping cream
• Fresh strawberries, halved
• Fresh raspberries

Optional:

• Liquor (sherry, brandy or own choice)
• Seasonal fruit, chocolate shavings, toasted nuts

Method:

• Prepare strawberry jelly according to packet instructions and refrigerate until fully set. (Usually around two hours).
• Slice strawberries in half and fold gently into the jelly mixture. Pour half into a clear trifle bowl.
• Slice cake into finger shapes. Use some slices to lay flat over the jelly to form the base and use the rest to line the inner sides of the bowl with the remaining slices to create a ‘wall’.
• Cut or break additional cake pieces into cubes and fill the centre.
• OPTIONAL: Drizzle with liquor, if desired, but not too much that it becomes too wet.
• Add fresh raspberries around the edges.
• Pour custard over the top, so it settles evenly.
• Spread a layer of whipped cream, topping with another light layer of custard if desired.
• OPTIONAL: Finish with fruits or chocolate shavings.
• Cover with plastic wrap and refrigerate for at least two hours or overnight for best flavour.

Variations:

While you may not have all ingredients, you can substitute for the following:

• Jelly: Substitute the raspberry-flavoured jelly for a similar fruity and colourful option.
• Cake: Sponge cake, trifle sponge or a Swiss roll.
• Fruit: Swap the fresh berries for canned fruit cocktail.
• Garnish: Seasonal fruits like kiwi, mango or pineapple instead of berries.

To take the desert to another level you can also add some egg yolks to the custard for a richer flavour. You could also swap out the Madeira or sponge cake for a chocolate brownie base.

Classic Christmas cookies

Serves 40 cookies.

Ingredients:

• 225g unsalted butter, softened
• 1 cup caster sugar (or granulated sugar)
• 1 ½ tsp vanilla extract
• 1 large egg
• 3 cups all-purpose flour
• ¾ tsp baking powder
• ¾ tsp salt

Optional: Icing sugar suitable for decorating

• 500g Pure icing sugar / powdered sugar, sifted.
• 1/4 cup egg whites (around 3 eggs)
• 2 tbsp corn syrup or 1.5 tbsp glucose syrup.
• 1 – 1 1/2 tbsp water, plus more as needed
• Food Dye, liquid or gel, go by eye for quantity.

Decorative touches:

• Royal icing
• Melted chocolate
• Silver balls

Method:

• Preheat the oven to 180°C. Line two baking trays with parchment paper.
• Beat butter and sugar together until creamy.
• Add vanilla and egg, beat until combined.
• Add flour, baking powder and salt. Mix until a soft, clumpy dough forms.
• Dust work surface with flour. Divide dough into two disks and roll out to 0.3cm for crisp cookies or 0.6cm for a soft cookie.
• Cut with cookie cutters into shapes and place on trays.
• Bake for 10 minutes, switching trays halfway, until edges lightly turn golden.
• Allow cookies to cool completely on trays.
• You can serve plain or choose to ice and decorate to your heart’s content.

Optional: Icing method

• Place icing ingredients in a large bowl, starting with 1 tablespoon water, and beat for 1 minute starting slow and then slowly speeding up until smooth and glossy
• Divide icing into different bowls for colouring. Add food dye and mix, keep adding colouring until you achieve the colour you are after. If icing gets too thin, add more icing sugar.
• Icing consistency test: Should be able to draw a figure 8 on the surface and you can see it for two seconds before sinking in and disappearing. Should be thick enough to pipe details but thin enough to spread smoothly on surface of cookie.
• To adjust the icing, add water to thin it (1/2 tsp at a time) or icing sugar to thicken

Christmas punch

Serves 10 people.

Ingredients:

• Cranberry juice
• Orange juice
• Pomegranate juice
• Lemon-lime soda (such as 7UP)
• Optional: Pineapple juice (for added sweetness)
• Fresh orange slices
• Fresh cranberries
• Pomegranate seeds
• Rosemary sprigs
• Ice
• OPTIONAL: on the side vodka, rum, bourbon or prosecco

Method:

• Mix cranberry, orange and pomegranate juice together. Keep chilled.
• Add the soda and ice just before serving to keep it bubbly.
• Garnish with orange slices, cranberries, pomegranate seeds and rosemary.
• OPTIONAL: Mix in alcohol of your choice.
• For decorative ice, freeze fruit in a bundt pan or festive ice moulds.

Get baking:

Whether you have a go at one or all three of these recipes, you will be sure to wow your family and friends at this year’s Christmas party.

Source:

• Trifle: https://myanosmickitchen.com/easy-south-african-summer-trifle-recipe/
• Christmas cookies: https://www.recipetineats.com/christmas-cookies-vanilla-biscuits/
• Christmas punch: https://www.sugarandsoul.co/christmas-punch-recipe/

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