Festive Treats

Festive treats from our Kitchen and Bar…

Try chef’s eggnog trifle and our special mulled wine recipes this Christmas.

    Eggnog Trifle

    Jelly

  • 1/4 pint of orange juice
  • 1 leaf of gelatine
  • Soak the gelatine , warm the orange juice, cool down and set the jelly in a glass.

  • 1 orange segmented
  • 1 choux bun
  • 250 ml water
  • 80g butter
  • pinch of salt
  • 40g sugar
  • 4 eggs
  • 100g flour
  • 1 vanilla pod
  • double cream
  • Boil water, butter, sugar, salt and add flour. Cook for 5 minutes, then slowly add eggs. Pipe onto a tray. Cook at 180° until puffed up and golden brown, leave to cool. Fill with whipped cream and brandy.

    Custard

  • 250 ml milk
  • 75g sugar
  • 60g egg yolk
  • 20g cornflour
  • zest of 1 orange
  • Boil milk. Mix all other ingredients together, then add milk. Return to the pan and cook out until it becomes thick. Blitz with a blender if you wish a smoother consistently.

    Vanilla bavarois

  • 200ml milk
  • 200ml cream
  • 100g sugar
  • 6 large egg yolks
  • 4 sheets of leaf gelatine
  • Boil milk. Mix other ingredients together, add milk and return to the pan. Cook on a low heat until thick. Add gelatine and cool. Once cold, fold in the cream.

    Assembly

    Once your jelly is set in the glass, place the orange segments then fill the choux buns. Pipe in the custard and pour in the bavarois mix. Set and serve.

    Mulled Wine

  • 200ml cherry brandy
  • 250g caster sugar
  • 3 bay leaves
  • 3 star anise
  • 2 cinnnamon sticks
  • 10 cloves
  • 1 vanilla pod
  • 3 bottles red wine
  • 1/2 bottle dessert wine
  • 3 oranges
  • 50ml triple sec
  • 50ml sherry
  • Mix the sugar and spices in a large saucepan on a low heat until the sugar has dissolved. Add the wine and simmer gently for 40 minutes. Taste and serve in glasses with an orange wheel.

    Enjoy!