Christmas time is a special time for those who are cooking. Not just for me. Whether we believe in the almighty power of the yeast or the afterlife, in the solstice or in God, no matter what background we come from, Christmas is for all of us. Christmas, from any perspective, is a celebration of peace, love and joy. And the food goes with it. Although, despite my love of cooking, I really don't think food should be the main point of Christmas.
But food revive memories, traditions, connect families, friends or create new ones. For me, Christmas is a combination of old and new. I always repeat the classics, but I also need to refresh it with something new.
In recent years, one of the traditional courses always took a new twist. I replaced the mayonnaise or potato-onion salad with an aromatic novelty made from baked celery.
And it became a very addictive delicacy. Try it too. You can find a video procedure with a recipe here:
Of course, I never miss the traditional sauerkraut soup “kapustnica” during Christmas. Vegetarian version. Because once you taste a really good vegetarian “kapustnica”, you will just smile at the “there's no meat" comments. I tested it on real carnivores, believe me. A pinch of smoked paprika really does the whole magic. As I always say, the recipe for “kapustnica” is never finished, it matures every year. But I have its current version here:
And it wouldn't be Christmas if there were no desserts, sweets and some baked treats. In my kitchen, however, it is quite modest and classic when it comes to Christmas sweets. No shocking quantities, no boxes full of pastry variations or anything like that.
Traditional ginger-honey cookies and some fluffy Linz cookies, they both remind me of childhood and family traditions. And these are the two kinds of sweets I enjoy during Christmas. I use the best butter, vanilla, homemade jam, gorgeous honey and freshly ground star anise or cloves.
If you look for new inspirations, you better try this winner, my chocolate bon-bon cookies! click here:
The new twist for my annual sweets baking is left just for one more extra baking, which takes place on Christmas Day or New Year's Eve. And this year I didn't decide for brioche, rolls or Christmas bread. Instead I gave a merry and festive makeover to a dessert that fits even other seasons, but we don't usually associate it with Christmas. And this year it's time to change that. Bake a Christmas chocolate blundt cake with me!
I wish you a happy, merry, tasty and fragrant Christmas!
merry chocolate blundt cake
eggs 6 pcs
flour 300 g
milk 220 ml
butter 140 g
salt
sugar 220 g
cocoa 25 g
chocolate 140 g
baking powder 6 g
cinnamon 1 tbsp
raisins 80 g
almonds 50 g
cloves 10 pcs
star anise 1 pc
water, powder sugar
Dissolve butter (120 g) and chocolate in heated milk, don't cook. Allow to cool to room temperature. Crush cloves with star anise in a mortar and sieve it afterwards. Add cinnamon, cocoa and mix all into the sifted flour with baking powder.
Grease the baking tin with the rest of the butter (20 g) and dust it with a spoon of the flour mixture.
Beat egg whites with half the sugar (110 g) and a pinch of salt. Beat the yolks with half the sugar (110 g) into a foam. Slowly stir in the prepared liquid mixture and then add the dry mixture. Manually mix in the foamy egg whites. Finally, add chopped almonds, raisins and 40 ml of lukewarm water.
Bake for one hour at 150°C (302°F) or until the dough is evenly baked.
Allow to chill for a quarter of an hour, remove from the mold and dust the surface with some sugar, cover it with lemon glaze, chocolate or chopped almonds.
portions: 12 / preparation time: 20 mins + 1 h baking