A Christmas Special: Christmas treats from Hilton Cebu

Sweets really take center stage during the Christmas season. Diets are often forgotten because who couldn’t resist the tempting cookies, chocolates, pudding, etc.

Here are some Christmas treats recipes from Hilton Cebu Resort and Spa executive chef Stefano Verrillo. Enjoy!

 Zimtsterne

Cinnamon Stars Cookie

Ingredients for 1.5 kilograms cookies

•6 pieces fresh eggs

•550g   icing sugar

•1 piece grated and peeled lemon

•20g     ground cinnamon

•500g   ground almonds

•100g   flour

For rolling out the dough

•100g   custard sugar

•100g   ground almonds

•10g     butter

Methods:

1.Beat the egg whites with a mixer until stiff.

2.Blend in the icing sugar and the grated lemon peel to make a thick creamy mixture.

3.Put one cup of the mixture aside for the glaze.

4.Combine the remaining mixture with cinnamon, ground almonds and flour into a soft dough.

5.Wrap the dough into plastic and let rest for one hour in the refrigerator.

For rolling:

1.Mix the sugar and the ground almonds and distribute evenly on a work surface.

2.Roll the almond cream finger-thick onto the sugar almond blend.

3.Cut little stars with a star-shaped cutter, place onto a baking tray lined with not-stick paper.

4.Allow to dry over night in the refrigerator.

5.Next morning stir the glaze that has been put aside and brush on to each star cookies.

6.Allow the glaze to dry for 30 minutes before baking.

7.Pre-heat the oven to 150-160'C and bake the stars at the center of the oven for around 7-10 minutes so that the surface of the stars is still white.

Crostolli 

Short Dough Fritters

Ingredients for 1kg

•7 pieces egg yolks

•80g sugar

•50 ml liquid cream

•20 ml cognac

•5g ground cardamom

•1pc lemon

•400g flour

•2liters vegetable oil for frying

•100g icing sugar for dusting

Methods:

1.In a large bowl, beat egg yolks and sugar for about 10 minutes or until thick.

2.Stir in the cream, cognac, cardamom and lemon zest.

3.Gradually Mix in the flour and work it to a dough. 

4.Cover with plastic foil and chill for at least 3 hours.

5.Divide the dough in half and roll each piece on a well floured surface about 3mm thick sheets.

6.With a serrated dough roller cutter, cut 100mm by 50mm diamond shape pieces.

7.Make a slit in the center of each piece; bring up one end and tuck into the slit to curling back.

8.Lay all folded pieces on floured tray and keep them covered with cloth.

9.In good size pot pre-heat vegetable oil to 180'C

10.Fry the pieces for about 15 seconds or so on each side.

11.Remove from the oil drain on a cloth and let them cool. Store in an airtight container.

12.Sprinkle with icing sugar before serving.

Christmas Plum Pudding   with Brandy Sauce

Ingredients serve 8

250g raisin

125g glazed fruits

1 pc orange peel and juice

50g ground almond

1 tsp. cinnamon powder

1 tsp. ground nutmeg

1 tsp. all spice seasoning

70g brown sugar

100g bread crumbs

50g lard

70g flours

1 pieces fresh eggs

100 ml local Rum

Methods:

1.In a large mix all ingredients together adding the eggs

2.Add the local Rum and more orange juice if is to try.

3.Butter the baking moulds and dust with the flour.

4.Divide the mix into small portion and let rest in the fridge.

5.Steam bake in a Bain Marie for two hours. Remove from the mould and set aside.

6.Steam to order and serve hot with brandy infused vanilla sauce.

Brandy Infused

Vanilla Sauce 

Ingredients serve 8

1 liter    fresh milk

2pcs eggs

120g    sugar

1 piece vanilla bean

20 ml    Brandy

Methods:

Boil the milk in a pot together with the split vanilla bean

Whisk egg yolks and sugar together in a bowl.

Pour in the hot milk and gently stir with a wooden spoon on low heat.

When the mixture thickens and coats the back of the spoon remove from the heat.

Do not allow to boil. Pass through a fine strainer and let cool.

Add the Brandy before serving.

If you cook the Vanilla sauce in a Bain Marie you can control the temperature better and the chances of overheating are less.

If you allow the mixture to become too hot (over 88'C) it will curdle and separate.