#FestiveEdition: Christmas Recipes from The Leela

Christmas is just round the corner and to celebrate this day, The Leela Ambience Convention Hotel, Delhi has curated a special menu with yuletide delights and exquisite cocktails to make the season merrier for all. We reached out to the chefs and they were more than happy to share some of the best recipes from their treasure trove. 

Candy Cane-Tini

Ingredients
Peppermint tea – 30 ml

Castor sugar – 2 teaspoon

Crushed candy cane – 1 piece

Vodka – 60 ml

Grapefruit syrup – 10 ml

Shaken – double strainMethod – Shaken
In the cocktail shaker, add pepper mint tea, castor sugar, crushed candy cane. Add vodka along with grapefruit syrup. Give a gentle shake and double strain in a martini glass. Garnish with dried orange and candy cane.

Mulled Wine Xmas Sangria

Ingredients
Slow cooked red wine - 150 ml

Whole spices - 150ml

Triple Sec – 30 ml

Cognac / Spiced Rum – 30 ml

Orange peel
Method - Slow cooking
Slow boil wine along with triple sec, spiced rum or cognac, and all the whole spice ,except bay leaf.

Garnish
Dehydrated orange chip / cinnamon stick and star anise. Serve warm

Dirty Chai Eggnog

Ingredients
Bourbon - 30ml

Baileys - 30ml

Whole spices – cinnamon, clove, cardamom and few black peppers

Earl Grey Tea - 60ml

Sweet cream foam to top up

 

 

 

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Method – Shaken
In a cocktail shaker, put whiskey, Baileys and all spices, muddled. Add room temperature Earl Grey tea. Give a hard shake and double strain in a martini coupe glass, and add maple syrup or honey for sweetness. Top up with sweet cream and garnish.

Optional: Add egg white, give a dry shake and pour into the glass

Garnish
Cinnamon powder and star anise.

Double strain (maple syrup or honey to be used). Double strain in a martini coupe glass.

Dry shake – egg white (optional)

Stollen Bread

Ingredients  
Flour, 500 gm
Milk, 125 gm
Fresh yeast, 25 gm
Butter, 250 gm
Sugar, 50 gm
Mix spices, 05 gm
Salt, 8 gm 
Mix fruit, 600 gm
Lemon zest, 3 gm 
Gluten, 20 gm
Clarified butter, 250 gm
Marzipan, 100 gm

Method

In a bowl, soak all fruit in the rum overnight. Dissolve the yeast and milk with a pinch of sugar. Mix flour, yeast mixture sugar, gluten, mix spices, lemon zest and salt for several minutes. The dough should just come together and not be very smooth yet. Add butter and mix until flour and butter completely incorporated and become smooth dough. Remove from the bowl and let the dough rest, covered for 30 minutes.

Knead the fruit into the dough. Turn the dough out onto a greased surface, divide it into three pieces, and shape each piece into oval shape. Place one piece of marzipan down the longer center of each oval and fold dough over it lengthwise. Leave the top edge of the dough just shy of the bottom edge. Press the top edge to seal it to the dough below. Place the bread on a baking sheet covers them and let them rise until puffy. Bake the stolen for 30 to 35 minutes, until golden brown in preheated oven at 200 degree Celsius. Removes the stollen from the oven and brush them with melted butter and dust with icing sugar. Transfer on a rack to cool completely. Wrap airtight and store in chiller.