A slice of Stollen (German Christmas cake) is a must, especially if you are there for the Stollen Festival, which is held each year.  Echoing past times, when the local princes gave slices of the cake to the poor, a four tonne Stollen is paraded through the town to the market, taking in some of Dresden’s best sight along the way: the Baroque Zwinger Palace, the Semper Oper House and the newly restored Frauenkirche (the Church of Our Lady).

In Copenhagen the annual Christmas market is held at the Tivoli amusement park.  Packed with Christmas trees and shimmering with over half a million lights, the setting couldn’t be more enchanting and there is plenty to keep you busy.  Work up an appetite with a morning’s browsing around the many colourfully painted stalls, snapping up wooden dolls, Royal Copenhagen porcelain, carved Danish pixies and locally produced arts and crafts.  By then you will be ready for your share of cinnamon biscuits, candied apples, hot apple dumplings and a good draft of glogg, a potent mix of mulled wine, spices and liquor. (more…)

Chocolate Ganache
142ml carton double cream
150g dark chocolate, roughly chopped

• Heat the oven to 180C/fan 160C/Gas 4.  Butter and line the base and sides of a 20cm springform tin with baking paper.
• Put a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.  Put the chocolate into the bowl and gently melt, then stir in the butter and take off the heat.  Using an electric whisk, beat the yolks with the sugar until pale and creamy.  Beat in the chocolate, then the ground chestnuts.
• Whisk the egg whites until the form soft peaks and then fold these into the chocolate mixture until there are no traces of white.  Pour into the tin and bake for 30 minutes.  Leave to cool completely (it will sink), then remove from tin and paper.
• To make the ganache, heat the cream until it bubbles at the edges of the pan.  Remove from the heat, add the chocolate and stir until fully melted.  Leave to cool until thickened, then spread all over the cake.  Do not refrigerate. (more…)
  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=17 http://www.blog.christmasgems.co.uk/?p=16 http://www.blog.christmasgems.co.uk/?p=16#comments Sun, 11 Nov 2007 14:28:09 +0000 admin http://www.blog.christmasgems.co.uk/?p=16 340g (12oz) white chocolate
  190ml (0.33pt) double cream
  140g (5oz) white chocolate
  Clear glitter flakes

  Place the chocolate in a large bowl.  In a saucepan slowly bring the cream just to the boil, then pour it over the chocolate.  Stir until completely melted and allow to cool.
  When it’s firm enough, scoop it into a piping bag fitted with a large plain nozzle.  On a flat baking sheet covered with silicone paper, pipe out long ‘sausages’ of truffle mixture.  Place in the fridge until completely firm.

  Using a sharp knife cut the ‘sausages’ diagonally into 30 pieces.  Melt the remaining white chocolate in a bowl set over a pan of hot water.  Using cocktail sticks, dip the truffles into the melted chocolate, allowing any excess to run off.  Sprinkle with clear glitter flakes before the chocolate has set.

  Store in the fridge and eat the truffles within two days.

  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=16 http://www.blog.christmasgems.co.uk/?p=15 http://www.blog.christmasgems.co.uk/?p=15#comments Sun, 11 Nov 2007 13:37:10 +0000 admin http://www.blog.christmasgems.co.uk/?p=15 When most of us think of Christmas shopping we picture crowded malls and shopping areas, difficulty parking and sales racks in complete disarray. For some people this hectic chaos is what Christmas shopping is all about and they would never consider avoiding the hustle and bustle of the Christmas season for anything. For these individuals this is all part of the fun of the Christmas season. However, for shoppers who find this scene too frustrating and stressful there is an excellent alternative. Christmas shopping online is a relatively new concept but each year more and more people are turning to online shopping to do all, or even just part of, their Christmas shopping.

  One of the most useful tips for Christmas shopping online is to do your Christmas shopping early but not too early. It is important to complete your online Christmas early enough to have the item shipped to the recipient in time to arrive before Christmas, without incurring charges for rushed shipping.  Standard shipping rates are typically quite reasonable but express shipping rates can be rather expensive. While it is important to complete your online Christmas shopping early enough to get the gift to your friend or family member before Christmas, you do not want the gift to arrive too early.

  One problem which can occur when you do your Christmas shopping online is that the item you purchase may look better online than it does in reality.   Books, CDs and DVDs make for ideal online shopping as you will know exactly what you are getting.  Buying clothes and accessories can be tricky – it is very difficult to show true colour and texture of an item of clothing or a leather handbag.  If you are buying from an online shop that also has regular store on the high street or in a shopping mall you will have the opportunity to check out the item before ordering. (more…)

  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=15 http://www.blog.christmasgems.co.uk/?p=14 http://www.blog.christmasgems.co.uk/?p=14#comments Sun, 11 Nov 2007 13:02:16 +0000 admin http://www.blog.christmasgems.co.uk/?p=14 If you are one of those people who gets their Christmas shopping done early every year, you are probably the envy of all your friends and relations.  The vast majority of people do not get their Christmas shopping done early and are often envious of those who manage to finish their shopping early. The fact that most Christmas shoppers wait until the last minute is evident by the crowds who flock to malls and shopping centers in the final days before Christmas.

  If you are an early Christmas shopper you may already have a way of organizing yourself so that you can get all your gifts and presents in good time and preferably before the shops and shopping malls become too crowded.  There are people who are so organized that they do their Christmas shopping in the January sales for the following Christmas.  This is indeed efficient and cost-effective, but certainly lacks atmosphere.  Hustle and bustle is all part of the fun, and with a little bit of organization you can enjoy the festive spirit, as well as getting your presents and gifts in good time.

  Another way to get your Christmas shopping done early is to plan on doing all of your Christmas shopping online this year. This is an excellent idea because most retailers will wrap the item for you and ship it directly to the recipient. You will pay a little more for these services but the convenience of not having to do the wrapping yourself or stand in long lines at the post office is certainly worth the extra fee. There are many advantages to shopping online:  However cold and blustery it may be outside, you can sit in a nice warm room, in front of your computer and buy your gifts without being pushed and shoved in the Christmas crowds.

  Another way to get your Christmas shopping done early is plan on purchasing two gifts for each person on your list at the time of their birthday. You can give them the first gift for their birthday and store the other item away until Christmas. This is a great idea because it helps you to get your shopping done early so you can avoid the hassle of going to overcrowded malls and shopping centers and searching for last minute Christmas gifts.  It also has the advantage that it spreads the cost of Christmas and you are not faced with huge credit card bills in January. If you follow this simple strategy when the Christmas season arrives, you will already have most, if not all, of your Christmas gifts purchased already and you can spend your time relaxing and enjoying the holiday season instead of running around trying to find the perfect gift for each person on your list.
  Another good tip is to look for suitable gifts during the year when visiting craft fairs or antique markets.  Very often you get a much wider choice at very competitive prices.  By the time the Christmas season starts you will have gifts for everyone and all you need to do is wrap them.

  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=14 http://www.blog.christmasgems.co.uk/?p=13 http://www.blog.christmasgems.co.uk/?p=13#comments Sat, 10 Nov 2007 17:19:02 +0000 admin http://www.blog.christmasgems.co.uk/?p=13 35g (1.25oz) unsalted butter
  2 onions, finely chopped
  50g (1.75oz) sultanas
  2 cloves garlic
  1 red cabbage, shredded
  2 pinches freshly grated nutmeg
  large pinch ground cinnamon
  large pinch ground cloves
  3tbsp dark muscovado sugar
  3tbsp cider vinegar
  2 Bramley apples, cored and cut into large chunks
  grated zest and juice of 1 orange
  salt and black pepper
  • On Christmas Eve, preheat the oven to 150C, 300F, Gas 2.  Melt the butter in a large heavy-based casserole dish over a low heat and cook the onions and sultanas for 5 minutes, stirring occasionally, until the onions have started to colour.  Add the remaining ingredients, except the apples and orange zest, and cover with a tight fitting lid.
  • Transfer to the oven and cook for 90 minutes, stirring at half-hour intervals.  Remove from the oven and stir in the apples and orange zest, then return to the oven for a further 30 minutes.  Allow to cool to room temperature, cover and refrigerate overnight.
  • Just before serving, reheat over a medium heat for about 15 minutes (or heat in the microwave).  Season to taste.
  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=13 http://www.blog.christmasgems.co.uk/?p=12 http://www.blog.christmasgems.co.uk/?p=12#comments Sat, 10 Nov 2007 17:06:07 +0000 admin http://www.blog.christmasgems.co.uk/?p=12 5.5kg (12.5lb) goose
  pork, cranberry and chestnut stuffing (see separate recipe)
  salt and black pepper
  1 whole garlic bulb
  6 red cooking apples
  40g (1.5oz) unsalted butter
  3tbsp caster sugar
  handful of fresh bay leaves
  15g (0.5oz) plain flour
  600ml (1pt) chicken stock
  • On Christmas Day remove the goose and stuffing from the fridge as soon as you get up.
  • Preheat the oven to 200C, 400F, Gas 6.  Remove the giblets (saving the liver) and any excess fat from the goose, then dry the bird inside and out with kitchen paper.  Season well and fill the cavity with the garlic bulb and three whole apples.  Chop up the liver and stir into the stuffing.  Stuff the neck flap and secure with a cocktail stick.  Set the remaining stuffing aside to make stuffing balls (see separate recipe).
  • Put the goose onto a wire rack in a large roasting tin.  Cover the wings with foil to prevent them from burning and place in the oven.  After 30 minutes, lower temperature to 180C, 350F, Gas 4 and cook for a further 3 hours.  Let the goose rest for 20 minutes before serving.
  • Meanwhile core the remaining apples and cut into thick wedges.  Melt the butter in a frying pan over a low heat.  Add the sugar and stir until dissolved.  Add the apples and bay leaves and cook for 10 minutes until golden.  Place the goose on a serving dish and surround with the apple wedges.
  • For the gravy, pour all but 2tbsp of fat out of the roasting tin.  Add the flour to the tin and stir over a low heat for 1 minute.  Take the garlic and apple from inside the goose.  Cut the garlic bulb in half and squeeze the roasted paste from the cloves into the tin.  Halve the apple and scop out the fluffy puree.  Stir into the tin, then slowly add the chicken stock, whisking as you go.  Simmer for 2 minutes until thickened, then season.  Strain before serving.
  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=12 http://www.blog.christmasgems.co.uk/?p=11 http://www.blog.christmasgems.co.uk/?p=11#comments Sat, 10 Nov 2007 16:45:50 +0000 admin http://www.blog.christmasgems.co.uk/?p=11 250g golden caster sugar
  300ml red wine, such as Shiraz
  1 cinnamon stick, halved lengthwise
  6-8 small dessert pears, peeled, halved and cored
  350g good quality bitter chocolate
  1 mandorlata cake or panettone (1kg)
  250g ricotta cheese
  500g good quality vanilla custard
  250ml white rum
  500g strained natural Greek yoghurt
  2tsp vanilla essence
  2 sheets edible gold leaf
  • Combine 175g caster sugar, the wine, cinnamon and 650ml boiling water in a saucepan and boil for 5 minutes.  Add the pears and poach for 25-30 minutes, then remove.  Boil the liquid for 20 minutes until reduced to 400ml, and remove the cinnamon. 
  • Poor 200ml fo this syrup into another pan.  Add 200g chocolate, stir and gently simmer to make a sauce, then cool.
  • Cut the cake or panettone into chunks and use some to line the base of a serving dish.  Sit the pears on top and drizzle with the wine syrup.  Pour over the chocolate sauce. 
  • Whisk half the ricotta, half the custard and 4tbsp rum and spoon over.  Add a final layer of cake and remaining rum.
  • Whisk together half the yoghurt, remaining ricotta and sugar and vanilla essence and poor over. 
  • Chop and scatter the rest of the chocolate.  Whisk the remaining custard and yoghurt and pour on top.  Decorate with gold leaf.

  Make this dessert in a large glass bowl to show its many layers at their best.  For true splendour, decorate with edible gold leaf, which is available from cake decorating suppliers.
  

  ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=11 http://www.blog.christmasgems.co.uk/?p=10 http://www.blog.christmasgems.co.uk/?p=10#comments Sat, 10 Nov 2007 16:26:44 +0000 admin http://www.blog.christmasgems.co.uk/?p=10 100g (3.5oz) dried apricots, roughly chopped
  150g raisins or sultanas
  200g (7oz)stoned dates, finely chopped
  50g (1.75oz)glace cherries, halved
  50g (1.75oz)candied ginger, roughly chopped
  50g (1.75oz)luxury mixed candied peel, roughly chopped
  50g (1.75oz)fresh white breadcrumbs
  grated zest of 1 orange
  100ml (3.5fl oz) rum
  75g (2.75oz) unsalted butter, softened, plus extra for greasing
  75g (2.75oz) dark muscovado sugar
  1 large egg, lightly beaten
  75g (2.75oz) self-raising flour, sifted
  1tsp mixed spice
  1tsp ground cinnamon
  100g (3.5oz) blanched almonds, roughly chopped
  fresh currants and icing sugar to garnish.
  • Soak the dried fruit and breadcrumbs overnight in a large bowl with the orange zest and juice, and the rum. (more…)
    ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=10 http://www.blog.christmasgems.co.uk/?p=9 http://www.blog.christmasgems.co.uk/?p=9#comments Sat, 10 Nov 2007 15:54:52 +0000 admin http://www.blog.christmasgems.co.uk/?p=9 500ml (18fl oz) full-fat milk
    2 onions, quartered
    6 whole cloves
    3 bay leaves
    5 black peppercorns
    100g (3.5 oz) breadcrumbs made from brown or seeded bread
    15g (0.5 oz) unsulted butter
    4tbsp double cream
    pinch of grated nutmeg
    salt and black pepper
    • On Christmas Eve, pour the milk into a pan with the onions, cloves, bay leaves and peppercorns.  Bring to the boil, then transfer to a jug.  Cover and chill.
    • On Christmas Day, strain the milk into a saucepan.  Add the breadcrumbs and place over a low heat.  Stir continuously until smooth, then stir in the remaining ingredients and season to taste.
    ]]> http://www.blog.christmasgems.co.uk/?feed=rss2&p=9