Holiday Extras - Christmas 2021 Edition

Holiday s a r t x E DEC 2021

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Tips for Safe Holiday Shopping during Covid-19

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/ Garlic Herb Roasted Turkey / Xmas Chocolate Bombs / Trini Ponche-de-Creme

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Cheesy Potato Gratin Stacks In gred ients.

Oil spray 2.4 lb starchy potatoes 30g /2 tbsp butter, unsalted Preparing Times

2 garlic cloves, f inely

15 minutes

minced 1/2 cup heavy cream 1 tsp f resh thyme leaves (or 3/4 tsp dried)

Cook Time

1/2 tsp salt

45 minutes

Black pepper 2.5 oz cheese sliced into 12 squares to f it into muff in Vegan

tin 3/4 cup cheese shredded

Prepa rati o n s .

Preheat oven to 350°F/180°C (all oven types). Brush

Top with potato, cream then thyme: Top each stack

muff in tin with butter: Melt butter in a saucepan over

with remaining potato slices so the height is about

medium heat then use what you need to lightly brush

1cm / 1/3” above the rim of the muff in tin (they sink

the muff in tin holes with butter. (Remaining butter is

once baked). Drizzle with remaining cream mixture

for the cream sauce)`

and sprinkle with most of the thyme (reserve some for

Cream sauce: Into the remaining butter, add garlic

topping).

and cook for 20 seconds. Add cream and salt then

Baked 40 minutes: Cover loosely with foil and bake for

bring to a simmer. Simmer for 30 seconds, then

40 minutes or until potato is cooked through. A small

remove f rom stove and keep warm.

sharp knife should go through without any resistance.

Slice potato: Peel potatoes. Trim base so it stands

Top with cheese, bake 10 minutes: Remove f rom oven,

upright. Then cut into cylinder shapes that f it tge

sprinkle with shredded cheese and bake without foil

muff i tin. Cut into 2mm/ 1/10” slices using a mandolin

for 10 minutes or until golden.

or sharp knife.

Garnish with thyme: Sprinkle with remaining thyme.

Assemble stacks: Place potato slices into the muff in

Stand 5 minutes then remove to serve. Use a

tin so they go halfway up the muff in tin holes. Try to

tablespoon or butter knife to help scope them out.

match by size to make them into neat stacks.

(Note 3)

Cream: Drizzle each potato stack with 1 tsp of cream

To Serve: Dinner – serve as a side. Finger food – serve

mixture – use 1/2 of the mixture.

warm as is. Breakfast – serve with eggs and bacon.

Cheese slice: Top with cheese slice.

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Ingredients 60g (24) natural ice-cream wafers 375m (1 1/2 cups) thickened cream 395g can sweetened condensed milk 270ml can coconut cream 70g (2 cups) rice bubbles 160g (1 1/2 cups) frozen raspberries, plus extra, to serve 290g packet white chocolate melts, melted 20g (1/4 cup) shredded coconut, toasted 40g (1/4 cup) chopped pistachio kernels

Directions Line a 20 x 30cm slice pan with 2 layers of plastic wrap, extending 10cm over the sides. Arrange 2 rows of 6 wafers, side by side in the pan, leaving a 2cm gap down the middle of the pan.

Use an electric mixer to whisk the cream and condensed milk in a bowl until soft peaks form.

With the beaters going, gradually add the coconut cream and whisk until just combine and the cream still holds its shape (be careful not to over-beat or beat to high as the mixture will curdle). Fold in the rice bubbles and frozen raspberries until just combined. Carefully spoon over the wafers and smooth the surface. Cover with rows of remaining wafers to line up with the base wafers, leaving a 2cm gap in the centre. Fold over the plastic wrap. Place in the freezer for 4 hours or until firm.

Use the plastic wrap to lift the ice-cream slab out of the pan and onto a chopping board. Trim off the excess ice-cream around the wafers and down the 2cm centre gap. Working from the centre, carefully slice the slab into 12 wafer-sized sandwiches. Place the sandwiches on a tray lined with baking paper and return to the freezer for at least 1 hour or until you are ready to decorate.

Taking one ice-cream sandwich from the freezer at a time, dip one end into the melted chocolate to come 2cm up the sides. Sprinkle half the sandwiches with coconut and half with pistachio.

Return each sandwich to the tray in the freezer.

Repeat for remaining sandwiches. Place in the freezer for 1 hour or until firm.

White Christmas ice-cream Sandwiches

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Prep Time 20 minutes

Cook Time Approx. 1.5 hours

Ingredients • 2.5 - 3 kg / 5-6 lb single turkey breast, skin on, bone in (Note 1), NOT BRINED • 1/2 tsp salt • Black pepper • Small bunch of fresh herbs 4 rosemary sprigs, 8 sprigs sage, 10 thyme sprigs • 12 garlic cloves-smashed • • BUTTER: • 150 g /5 oz (10 tbsp) unsalted butter, softened • 1 1/4 tsp table salt • 1/2 tsp black pepper • 4 large garlic cloves, minced • 1 tbsp finely chopped sage • 1 tbsp finely chopped rosemary • 1 tbsp fresh thyme leaves • 1 tbsp finely chopped parsley leaves

Garlic Herb Butter

Roasted Turkey Breast Directions Remove fridge chill: Take turkey out of the fridge 45 minutes before cooking (or 30 minutes if it’s super hot where you are).

Preheat oven to 200C / 390F (all oven types). Put rack in the lower middle position.

Place garlic and bunch of herbs in the middle of a baking dish.

Butter: Mix Butter ingredients together.

Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin). Video helpful here.

Smear butter under skin: Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.

Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.

Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you don’t want much on the skin because the herb bits burn.

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With herb butter smeared under the skin so it drips down and bastes the turkey while it roasts, the skin is loaded with flavour while the flesh is beautifully juicy.

STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.

ROASTING:

Sprinkle top and sides of breast with salt and pepper all over.

Place turkey in oven, turn DOWN to 180C/350F. Roast for 1 hr 30 minutes, basting all over every 30 minutes.

(Note 5)

COOK TIME / INTERNAL TEMPERATURE: The

turkey is cooked when the meat thermometer inserted at the thickest part is 74C/165F. I check in several places. Allow 15 minutes per 500g/1 lb of turkey. My 2.8 kg / 5.5lb bone in turkey took 1 hr 40 minutes.

COVER turkey with foil when it becomes golden to your taste, at any point during the cook time (1 hr 15 minutes for me).

Rest - Remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.

BUTTER SAUCE :

The pan will have melted butter and roasting juices. Remove herbs and garlic, squeezing out juices. Pour sauce into jug, serve with turkey.

Gravy option - see Note 11. I personally love using the butter, but I understand if you feel the need for gravy!

Sponsored By:

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4 Tips for Safe Holiday Shopping During COVID-19

You can’t eliminate your risk entirely, but you can significantly lower it. If you follow a few simple safety measures, you’re more likely to stay safe as you pick up holiday gifts for your loved ones.

1. Shop online as much as If you need to do any in-store gift shopping, it’s best to get it done possible Online shopping was already a great way to get your holiday gifts before the COVID-19 pandemic, and it’s an even better option now.

You can buy what you want from home, without needing to come into contact with a store full of people.

2. Get your in-store shopping done early

The one thing that probably won’t change this holiday season is there will be more shoppers the closer that it gets to Christmas.

With store limits on the number of shoppers inside, you may not see the packed aisles of previous years. But there could be plenty of people and a long wait before you can even get in the doors.

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as soon as possible. The earlier you go, the less likely you are to encounter crowds.

3. Use contactless credit cards

Another way to protect yourself when shopping for gifts in stores is to pay with a contactless credit card. You can hold this type of card above the payment terminal or tap it on the payment terminal, assuming it accepts contactless payments.

This allows you to avoid physical contact with cashiers or payment terminals that go through hundreds of transactions per day.

4. Follow the CDC’s recommendations

The CDC has published detailed advice on running essential

errands during the pandemic.

Although holiday shopping may not be essential, much of the same advice applies. Here are the most important recommendations to follow for your holiday shopping: • • • •

Wear a mask.

Maintain social distancing of at least six feet from others when possible.

Carry hand sanitizer and use it after leaving the store.

Wash your hands with soap and water for at least 20 seconds after you get home.

You can find a full list of recommendations for a variety of situations on the CDC’s site. Since this is advice from the experts, it’s the most effective way to stay safe.

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Cornflake Wreath

Mu ltiP u rp ose

Co rn fl a ke C h ri s t ma s Wrea ths a re ma d e f rom only 3 i n gred i e n t s p l us g re e n food colorin g. Always a favorite o n t h e C h ristma s cookie p la te.

I n g redie n t s .

1/2 cup (1 stick) butter 1 (10-ounce) package marshmallows 1 1/4 teaspoons green food coloring 4 1/2 cups Cornflake cereal Mini red M&Ms

Prepa ra tions.

- Melt butter in a large pot. Add marshmallows and stir until melted.

- Stir in food coloring.

- Stir in cereal.

- Working quickly, use a greased 1/4 cup measuring cup to dump the cornflake mixture in mounds on a cookie sheet lined with parchment paper. Use your f ingers (grease them well) to form the mounds into wreath shapes.

- Decorate with red M&Ms before they set.

- Let cool completely and store in an airtight container.

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Hot Xmas Chocolate

BOMBS

Hot Chocolate Bombs are chocolate spheres f illed with homemade chocolate milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.

Preparing Times

Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.

CHOCOLATE MOLDS Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold.

Make sure the entire inside of each mold is evenly coated with chocolate.

(Save extra chocolate to use later.)

20 minutes

Freeze the chocolate for 10 minutes, or until completely set.

Once set, carefully remove the chocolate cups f rom the mold, placing them on a baking sheet lined with parchment paper.

In gredi en t s .

Pre pa ra tions.

CHOCOLATE MILK

CHOCOLATE MILK POWDER To get started, get out a jar with a lid or a food processor.

POWDER ⅔ cup (133g) granulated sugar ⅓ cup (39g) cocoa powder 1 pinch kosher salt CHOCOLATE BOMBS 1 cup semi-sweet chocolate chips 6 tablespoons chocolate milk powder, divided 3 tablespoons mini marshmallows, divided 1 silicone chocolate bomb mold

Combine the sugar, cocoa powder, and salt. Use a food processor or shake up the ingredients in a sealed container until all the ingredients are mixed together. Store in a sealed container in a cool, dry place.

MELTING CHOCOLATE--DOUBLE BOILER METHOD Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat.

Place a heat-safe bowl (glass or stainless steel) that can just f it on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.

Add the chocolate chips to the bowl.

ASSEMBLING HOT CHOCOLATE BOMBS Flip over three of the molds to be f illed. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows.

Place the other three halves, seamside down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.

With gloves on (so you don’t leave f ingerprints) cover each f illed chocolate half with an empty half, sealing it.

Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.

To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!

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Trini

In gredi en ts .

Ponche-de-Creme

6 eggs, beaten 2 teaspoons grated lime zest 3 (14 ounce) cans sweetened condensed milk ¾ cup canned evaporated milk 1 ½ cups rum 1 tablespoon aromatic bitters 1 pinch f reshly grated

Prepa rati ons .

Step 1 In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.

Step 2 Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.

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Hidden Gems

Of Online Shopping

We recommend online shopping as much as possible during this busy season to help prevent the spread of the virus and to protect your loved ones at home.

Here are a few online services that can make your holidays a little easier this year.

GROCERIES

RESTAURANT

Online shopping has become more popular and the ease and accessibility has signif icantly improved.

Check out these options:

Online food apps have become increasingly popular due to the restrictions previously in place.

This year support some of our local restaurants to help them and their staff overcome

• • • • • •

Bel-Air Stores Pricesmart D’ Market Movers Planting Seeds Blue Sky Grocery Whoosh! Home Delivery Service

• • • • • •

658-3545/658-0191 https://belairstore.com/

225-4KFC (4532) https://www.kfc.tt/

FRESH PRODUCE

GIFTS & HOUSEHOLD This is a norm with international brands like Amazon, Walmart etc. but this year try our local online options below:

• • • •

The Big Little Home Spot Ltd Kai & Pixie Amazon Arts & Craft Toucan Play

•

Caboodle Gifts

(868) 467-4158 thebiglittlehomespottt@gmail.com

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Kentucky Fried Chicken Popeyes foodDROP Hello Food SKIP D LINE WiEat

Who would have thought we would be able to “make market” online. Well I don’t know about you but I think it’s awesome! Here are a few exceptional providers

• • • • •

Natures Harvest Ltd Harvest 2 Home The Vegie Mom Bel-Air Stores Akhdir Hydro Farms

+1 868-763-8993 +1 868-333-1377 naturesharvesttt@gmail.com

10 0 % Versa tile

CHOW CHOW

In gred ients.

Carrots – 3 cups diced Bodi – 2 cups diced Sweet Peppers – 3 cups diced Pimento – 6 (seeded & FC) Garlic – 14 cloves FC Onion – 1/2 cup FC Granulated Sugar – 1/2 cup Turmeric – 2 tbsp White Vinegar – 3 cups Mustard – 2 1/2 tbsp Cinnamon – 1 1/2 tsp Fresh Ginger – 1 1/2 tbsp (grated) Cornstarch – 2 1/2 tbsp

Prepara t i o n s .

Soak carrots, bodi, sweet

Strain into another pot, add

pepper, pimento, garlic and

veggies and let cook over

onion in brine (2 tbsp of salt &

medium to low heat until it

enough water to cover) for 24

thickens (15-20 minutes).

hours.

Immediately pour into bottles.

Strain and set aside.

Add sugar, turmeric,

Cover & let cool.

vinegar, mustard, cinnamon, cornstarch and ginger to a medium size pot over medium heat and allow to boil for 10-15 minutes.

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