Chestnut Cranberry Xmas Ring Recipes

CHESTNUT & CRANBERRY XMAS RING

Steps:

• Preheat the oven to 200C / Gas 6 / fan oven 180C
• a) Cut a 23cm / 9in circle from a piece of non-stick baking parchment. Cut a 13cm / 5in circle from the middle, to make a ring shape (use a desert plate and saucer as guides if necessary). Make 1cm deep cuts, spaced 3cm / 5 in apart, all the way around the inside and outside edges of the ring.
• b) Brush a 12 Litre / 2 pint non-stick ring mould with oil and use the paper ring to line the base. Brush with a little more oil.
• a) Heat half the butter (25g) and 1 tablespoon of the oil in a large frying pan until the butter is foaming.
• b) Gently fry the Onion, Leek, and Garlic for 3-5 minutes, stirring occasionally, until softened
• c) Place the chestnuts in a food processor and process until most are finely chopped but some slightly larger pieces remain.
• a) Transfer the onion mixture to a large mixing bowl
• b) Return the pan to the heat and melt the remaining butter (25g) and oil (1tbsp)
• c) Add the chestnuts and cook for 5 minutes, stirring continuously, until lightly browned
• a) Tip the chestnuts into the bowl with the onion mixture and stir in almost all the cranberries, reserving some for decoration, the breadcrumbs, parsley, thyme, rosemary, eggs, grated apples and plenty of seasoning. Mix well
• b) Spoon half the mixture into the prepared tin, pressing it down with the back of a spoon.
• c) Dot with pieces of cheese then cover with the remaining chestnut mixture.
• a) Bake for 40-45 minutes until the ring is lightly browned and starting to come away from the sides of the tin.
• b) Allow to cool in the tin for 5 minutes. Oil a baking sheet
• c) Loosen the edges with a round bladed knife and turn out onto an oiled baking sheet
• d) Discard the Lining paper and leave the chestnut ring to cool for 1 hour until cold.
• a) Unroll one pack of pastry onto a lightly flowered surface. Using a sharp knife cut out 2x20cm strips reserving the leftover pastry.
• b) Arrange the pastry strips over the chestnut ring, tucking in the edges with a round bladed knife as you go.
• a) Re-roll the reserved pastry (Cook tip 2) to about 2mm thick. Cut leaf shapes from the pastry and mark on veins with a knife.
• b) Brush the pastry strips with egg yolk (Cook tip 1). Then attach the pastry leaves, curling and overlapping them to form a number of flower shapes spaced evenly around the ring.
• c) Shape several small balls of pastry and attach three to the centre of each flower with a dab of the egg yolk. (Cover and chill the remaining egg glaze)
• d) Cover with cling film and chill for at least 45minutes.
• a) Preheat the oven to 200C / Gas 6 / fan oven 180C
• b) Brush the pastry decorations carefully with the reserved egg yolk.
• c) Bake for 40-45minutes until the pastry is risen and golden brown. If necessary cover the top of the ring with foil if it begins to over-brown before the sides are cooked.
• a) Remove from the oven and slide gently onto a warmed serving plate.
• b) Garnish the ring with the remaining cranberries, the extra rosemary sprigs and the bay leaves.
• c) Serve with a rich sherry gravy and vegetables of your choice.

CHRISTMAS CRESCENT RING

Steps:

• Preheat oven to 375 degrees F.
• Line a heavy large baking sheet with parchment paper and set aside.
• Unroll crescent dough; separate along dough perforations into 16 triangles.
• Overlap 8 dough triangles on prepared baking sheet, forming a 10-inch-diameter dough disk that looks like the sun with a hole in the middle.
• Press edges together to seal the dough "disk".
• Using a rolling pin, roll out almond paste between 2 sheets of waxed paper into a 9-inch diameter disk.
• Place almond disk atop dough disk.
• Spread jam over almond paste.
• Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam.
• Pinch edges of dough disks to seal; tuck edges under.
• Bake for 15-20 minutes, or until golden brown.
• Remove from oven and cool for 10 minutes.
• While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth.
• Drizzle half of glaze over warm crescent.
• Let glaze set for 10 minutes and then drizzle remaining glaze over.
• Decorate with sugar-dipped cherries and small pears, if desired.

CRANBERRY CAKE RING

Steps:

• In a large bowl, beat the cake mix, milk and cream cheese for 2 minutes. Add eggs; beat 2 minutes longer. Combine the remaining ingredients; fold into batter. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 1 hour or until a toothpick comes out clean. Cool for 10-15 minutes before removing from pan to a wire rack to cool completely.

CRANBERRY AND BRIE CRESCENT RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the crescent roll triangles on the prepared baking sheet with the points sticking out, overlapping the bases to form an 8-inch (20 cm) circle.
• Spoon the cranberry sauce onto the bases of the crescent dough triangles and top with the brie wedges. Fold the pointed ends of the dough over the cranberry sauce and brie and tuck underneath to seal.
• Brush the ring with the beaten egg and sprinkle with the flaky salt and thyme.
• Bake for 30 minutes, turning halfway through, or until dark golden brown. Transfer to a platter and serve.
• Enjoy!

CHESTNUT AND CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
• In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
• In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
• If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
• In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
• Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

CHESTNUT & CRANBERRY ROLL

Steps:

• Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
• Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
• To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
• Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.