Christmas is just a few days away and to celebrate the occasion, we bring you a collection of culinary delights that will add a touch of magic to your Christmas celebrations. From traditional classics to innovative twists, these Christmas recipes will elevate your dining experience and create lasting memories. So, you are hosting a lavish party or a small family dinner, here are some delicacies shared by chefs that will make the day memorable for you.


1. Stollen Bread (By Pastry Chef – Rahul Gurav, Novotel Mumbai International Airport )


Ingredients:



  • 500g Flour

  • 250g Butter

  • 50g Castor sugar

  • 15g Spice mix

  • 5g Orange & lemon zest

  • 25g Yeast

  • 10g Egg

  • 90g Milk

  • 6g Salt

  • 550g Fruits (e.g., raisins, candied citrus peel)

  • 50g Rum

  • 240g Marzipan

  • 500g Clarified butter

  • 300g Icing sugar


Method:



  • Combine flour, butter, castor sugar, spice mix, orange & lemon zest, yeast, egg, milk, and salt. Knead into a dough.

  • Incorporate fruits and rum into the dough, ensuring even distribution.

  • Roll out the dough into an oval shape. Place a log of marzipan in the center, folding the dough over it. Seal the edges.

  • Bake in a preheated oven at a moderate temperature until golden brown.

  • Once baked, brush the warm Stollen with clarified butter and dust with icing sugar.

  • Allow the Stollen to cool, then brush with more clarified butter and coat with additional icing sugar.


 



Stollen Bread (Image Source: Special Arrangement)


2. Morning Star (By Chandrashekhar Mandal, Sr Sous Chef, Cream Centre)


Method: Shaken



  • Add star anise and cinnamon in the shaker and muddle it well

  • Then add lime jouce, peach and apricot crush and homemade cinnamon syrup in it.

  • Shake it well

  • Add Ice cube to the goblet glass, pour drink in the glass

  • Add 90ml saod and 60ml of 7up.

  • Garush with Cinnamon Stick and smoke Dome for Smokeyness. 


3. Onion Rings (By Chandrashekhar Mandal, Sr Sous Chef, Cream Centre)
 
Ingredietns:



  • Refined Flour- 1kg

  • Corn flour- 400gm

  • Baking Powder- 40gm

  • Cream- 200ml

  • Water- 500 ml


Method:



  • Mix Refined flour, Corn flour Baking Powder in a bowl

  • Add Water gradually until you achive a smooth and thick consistency.

  • Dip Onion Ring in the batter and fry until golden brown, adjust the seasoning according to your taste


4. Savory Sandwich Cake (By Reetika Mitra)


Ingredients



  • 7 Bread Slices

  • 250 gms Cream Cheese

  • 1/3rd cup thick Cream

  • 1 Tbsp Butter 

  • 1 Tbsp Sandwich Spread

  • Microgreens and herbs for decorating


Suggested Ingredients for Filling



  • Sliced Cucumber

  • Chicken Ham

  • Fried or boiled Eggs

  • Hummus 

  • Lettuce

  • Corn

  • Cheese Slice

  • Shredded Chicken

  • Mushroom


Method:



  • Cut the bread slices into rounds using a large round cutter.

  • Take one round slice of bread and apply some sandwich spread. Place sliced cucumber and sprinkle some salt and pepper for seasoning. Now place another round slice of bread over it. Lightly press to keep the layer in place. 

  • Next spread some butter over the bread slice. Put 2 round chicken hams over it. Cover with the third round slice of bread. Lightly press to keep the layers together.  

  • Now place a fried egg as the filling for your as your third layer and cover with yet another bread slice. You may butter or apply some sandwich spread over the bread slice before placing the fried egg on it.  

  • Start creating your layers as you would do for any other sandwich. Feel free to use any kind of filling of your like. 

  • Once you have got  6 layers of your choice you should have used all your 7 slices of bread. Keep the sandwich aside to prepare for the ‘icing’. 

  • Mix the cream cheese and cream together. Blend them to a smooth mix using a hand blender. 

  • Slather the cream cheese mix generously on top of the sandwich and the sides. Cover thoroughly as you would cover a cake with icing. Using a spatula or a butter knife smoothen the top and all the sides of the round sandwich to give it a cake like finish.

  • Decorate as per your preference. I have used asparagus, micro greens, herbs in my one.  


 




Sandwich Cake (Image Source: Special Arrangement)



5. Panettone (Chef Prasad Metrani, Director of Culinary, Conrad Bengaluru)


Ingredients: 


First Dough



  • Flour T65 - 300 Gm

  • Yeast - 60 Gm

  • Water – 180Gm

  • Sugar – 10Gm


Note - Leave to rise until Triple size on 26*c /4 hours


Second Dough



  • Flour T65 - 550 gm

  • Yeast - 60 gm

  • Water – 250 gm

  • Sugar – 30 gm

  • Egg Yolk -100 gm


Note - Then knead again. Leave To rise until Triple size on 26*c /4 hours


Third Dough



  • Flour T65 - 1000 gm

  • Yeast - 60 gm

  • Water – 100 gm

  • Sugar – 50 gm

  • Egg Yolk -100C


Note - Then knead again. Leave To rise until Triple size on 26*c /4 hours



  • Vanilla Paste- 30 gm

  • Flour- 5000 gm

  • Sugar-1700 gm

  • Egg yolk- 500 gm

  • Egg- 2700 gm

  • Salt-70 gm

  • Sultanas- 2500 gm

  • Orange peel- 1500 gm

  • Lemon zest- 4 No

  • Dough First, second and third

  • Butter- 1500 gm


Method



  • Put flour, sugar, eggs, eggs yolk, salt, and lemon zest in mixing 

  • Add First, second and third dough together 

  • Add butter in dough and mix it well 

  • Add sultanas and orange peel in dough

  • Proof the dough for 2 hours on 26*C

  • Cut into 1000 gm balls & put in the mould

  • Then proof ot for 4 hours. And bake at 170* C for 40-55 minutes


6. Plum Pudding (Chef Prasad Metrani, Director of Culinary, Conrad Bengaluru)


Ingredients:



  • Flour- 1000 gm

  • Castor Sugar- 500 gm

  • Egg- 25 No

  • Brown Sugar- 500 gm

  • Socked fruit- 1000 gm

  • Baking powder- 15 gm

  • Caramel color – 50 gm

  • Butter- 1000 gm

  • Bread Crumbs -200 gm

  • Rum Syrup

  • Sugar - 400 gm

  • Water- 200 gm

  • Rum – 50 ml


Method:



  • Put brown sugar and castor sugar in the mixing bowl. Mix it till its light and fluffy

  • Add eggs one by one 

  • Mix all dry ingredients with soaked fruit. And add in to the batter

  • Add caramel colour. And mix it well 

  • Put the batter in molds. And steam bake at 170 degrees C for 1 hour.

  • After baking, take the molds out from oven and sprinkle with rum syrup.  


7. Chicken Roulade (By Executive Chef Diwas Wadhera, Eros Hotel)


Ingredients:



  • Chicken breast boneless - 2kg

  • Eggs - 4

  • Cream- 200 ml

  • parsley - 25 gms

  • Pistachio - 50gms

  • Onion – 100 gms

  • Celery – 20 gms

  • Thyme - 5 gms

  • Tomatoes – 1000 gms

  • Extra virgin olive oil – 150 ml

  • Sugar- 10 gms

  • Aragula lettuce - 150 gms

  • Black olives - 25 gms

  • Pinenuts - 20gms

  • Cherry tomatoes - 150 gms

  • Mustard vinaigrette – 50 gms

  • Salt – 10 gms

  • Black pepper - 7 gms

  • Basil - 5 gms

  • Flat leaf parsley - 10gms


Sweet potato Tart



  • Sweet Potato – 800 gms

  • Cream - 50ml

  • Butter – 25 gms


Cranberry Sauce



  • Canned Cranberry Jelly - 1 nos

  • Butter – 25 grm

  • Cream - 100ml


Saute Veggies



  • Carrot- 150 gms

  • Cauliflower – 200 gms

  • Brussels – 200 gms

  • Bell Peppers- 150 gms

  • Brocoli - 250 gms

  • Mushroom Button - 125 gms

  • Baby Corn - 150 gms


Method:



  • Mix Chicken Boneless with eggs and add cream parsley, pistachio, fine chopped onions, celery, thyme add a table spoon of oil and seasoning. Cook gently in steam wrapped in a clean film in the form of a cyclinder, Cook for 30 mintes. Allow to cool and rest, When time to serve slice into 15 cms thickness and warm in oven and sear sides.Serve with Cranberry sauce Saute Vegies and sweet potato tart

  • Cranberry Sauce:- Take cranberry can and open and saute in a pan and add 2 tsp of cream and serve

  • Sweet Potato tart:- Clean and peel sweet potatoes and roast in oven for 35 minutes at 180 deg

  • Make sure the sweet potato is done and mushy. Mash the potatoes and in a pan finish with butter and cream. With the help piping bag swirl into tart and serve.


 




Chicken Roulade (Image Source: Special Arrangement)