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The Kilkenny Observer Friday 03 December 2021
Food & Drink
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Make, and mature, this Christmas cake
Espresso
martini Learn how to make this classic coffee cocktail. Our easy recipe uses freshly brewed espresso, a dash of coffee liqueur and a simple sugar syrup. Ingredients For the sugar syrup • 100g golden caster sugar For the cocktail ice • 100ml vodka • 50ml freshly brewed espresso coffee • 50ml coffee liqueur (we used Kahlua) • 4 coffee beans (optional)
Preparation and cooking time
Method STEP 1 Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.
Prep: 25 mins Cook: 2 hrs and 10 mins Plus cooling Cuts into 12-15 slices
STEP 2 Turn off the heat and allow the mixture to cool. Put 2 martini glasses in the fridge to chill.
With three weeks to go, bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist • Ingredients • 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs) • zest and juice 1 orange • zest and juice 1 lemon • 150ml brandy, Sherry, whisky or rum, plus extra for feeding • 250g pack butter, softened • 200g light soft brown sugar • 175g plain flour • 100g ground almond • ½ tsp baking powder • 2 tsp mixed spice • 1 tsp ground cinnamon • ¼ tsp ground cloves • 100g flaked almonds • 4 large eggs • 1 tsp vanilla extract
Method STEP 1 Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat. STEP 2 Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins. STEP 3 Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
STEP 3 Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.
STEP 4 Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour. STEP 5 Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
STEP 6 Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin. STEP 7 To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. STEP 8 Don’t feed the cake for the final week to give the surface a chance to dry before icing.
Smoked salmon with beetroot & vodka crème fraîche Prep:15 mins Serves 6 A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect. Ingredients • • • • •
200ml tub crème fraîche 3 tsp vodka 2 tsp hot horseradish sauce 6 slices smoked salmon 250g pack small, cooked beetroot (not in vinegar), thinly sliced, then shredded • salmon caviar (optional) • few small, torn dill sprigs
Method STEP 1 Beat the crème fraîche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge. STEP 2 Lay the slices of salmon over plates, then top with the beetroot and a spoonful of the crème fraîche. Top with the salmon caviar, if using, then scatter with the dill. Grind over some black pepper and serve.
STEP 4 Strain into the chilled glasses. Garnish each one with coffee beans if you like.
Next level espresso martini Indulge with an espresso martini. This is our ultimate version of the classic cocktail, which involves making coffee-flavoured vodka first. Ingredients • 15ml Pedro Ximénez sherry • 1 tsp sugar syrup, or to taste • 30ml hot espresso • 5-6 ice cubes For the coffee vodka • 10g coffee beans, plus 3 extra beans to garnish • 40ml vodka Method STEP 1 First, make the coffee vodka. Put the coffee beans in a small glass or jug, then top up with the vodka. Cover and leave to steep at room temperature overnight. The next day, strain into a jug, discarding the coffee beans. STEP 2 Pour the coffee vodka into a large cocktail shaker, ideally a Boston-style one. Add the sherry, syrup and espresso. STEP 3 Add the ice, then immediately put the shaker together and shake very hard and fast until the outside of the shaker feels very cold. Open to check the drink – it should be really foamy. If not, continue shaking and check again (see tip, below). STEP 4 Double-strain the cocktail (do this by pouring it through a hawthorne strainer or the built-in strainer, and through a fine sieve) into a chilled coupe or martini glass. Garnish with the extra coffee beans to serve, if you like.
