Christmas is around the corner! It’s that magical time when we gather with loved ones, and nothing brings people together quite like the warmth and joy of sharing a festive meal.

In our Christmas Recipes blog, we embark on a culinary journey filled with delectable delights and heart-warming traditions. From time-honoured classics to innovative twists on holiday favourites, we’ve curated a collection of recipes from our Recipe Book that will add a touch of magic to your festive table.

So, tie up your apron, preheat the oven, and get ready to create moments of joy and flavour that will be cherished for years to come. Let the countdown to a season of delicious festivities begin!

 

Festive Choux Wreath from Hawthorne Lodge

With Crème Patissiere, Chocolate Ganache, Caramel, Icing Sugar, Hazelnuts
and Flaked Almonds.

To make the Choux Festive Wreath, please follow the basic choux recipe and use
the ingredients as listed below.

Crème Patissiere Ingredients

600ml full-fat milk
6 free-range egg yolks
75g of caster sugar
50g of corn flour
½ a teaspoon of ground cinnamon
¼ a teaspoon of ground nutmeg
150mls of double cream

Chocolate Ganache Ingredients

100g of Aine’s milk chocolate, 46% minimum cocoa solids
100mls of double cream

Caramel Sauce Ingredients

200g of caster sugar
5 tablespoons of water

Festive Choux Wreath Ingredients

1 tablespoon of icing sugar
1 tablespoon of roasted hazelnuts
1 tablespoon of flaked almonds

 

Method

1. Pour the milk into a saucepan and bring to the boil. Remove from the heat and
allow the milk to cool for 30 seconds.
2. Using another mixing bowl, whisk the egg yolks and caster sugar together uni
they are a pale colour. Whisk in the cornflour, cinnamon and nutmeg.
3. Pour the milk over the egg mixture and whisk continuously. Put the mixture
back into the saucepan, bring to boiling temperature over a medium heat and
cook for one minute whilst still whisking the mixture continuously. Remove the
mixture from the heat and pour it into a heat-proof glass bowl. Cover the
mixture with cling film and leave to cool. Tip: putting cling film on top of the
bowl of crème patissiere will stop the mix from developing a skin.
4. Break the chocolate into small cubes and place in a heat-proof glass bowl.
5. Measure out the double cream and place into a medium sized saucepan and
heat until it is simmering. Pour the cream onto the chocolate and stir
continuously until the mixture is smooth.
6. Leave the mixture to cool until the mixture is cool enough to drizzle over the
choux buns. Tip: to make a dipping sauce to go with the Chris Choux Wreath,
make double the quantities of chocolate Ganache.
7. Boil the caster sugar and the 5 tablespoons of water together and mix until t
turns a golden colour.
8. Remove from the heat when it is boiling and leave the caramel to thicken.
Tip: be careful, as hot caramel sauce can burn so if you don’t fancy making the
caramel sauce, use a caramel sauce topping!
9. Place the crème patissiere into a piping bag. Make a small hole into the side of
the individual choux buns and fill with the crème patisserie.
10. When you have assembled the choux buns, place them on a decorative plate in
the shape of a ring and dress with the chocolate ganache and the caramel
11. Add a sprinkling of icing sugar, dress with the flaked almonds and roasted
hazelnuts. Tip: to make it look extra special, add a small bow of hot chocolale
gonache in the centre of the Festive Chouk Wreath and dress With decorations
to give it that Festive feel Also, add a touch of gold or silver edible gliter,
depending on your table colour scheme and place onto a serving plate The
Festive Choux Wreath can be adapted to suit many occasions.

 

Coulis

To make a coulis sauce, just liquidise using a nutribullet or electric hand blender
and whisk 200mls of fresh strawberries or mixed berries or mango, depending on
the type of occasional wreath that you are making and serve in a jug on the side.
If the coulis is too thick, just add 5mls of water at a time to gain the right
consistency. The coulis should be a smooth texture and the same consistency as a
yoghurt.

 

Cottage Pie by Crafts of Ireland

Ingredients

Dash of oil
454g beef mince
1 carrot
1 onion
1 stick celery
1 tablespoon plain flour
Splash of red wine
2 tablespoon Worcestershire sauce
2lb potatoes
Butter and milk
Salt/Pepper
500ml stock

 

Method

1. Heat a pan and add a dash of oil, chop onion, slice celery and dice carrot.
2. Put the veg on the pan, lightly fry, cover, reduce the heat and cook till soft.
3. Add the meat and brown making sure to break up any lumps.
4. Sprinkle with the flour and stir through meat and veg.
5. Add the wine and Worcestershire sauce and fry for a few minutes.
6. Pour over the stock, bring to a simmer, cover and cook for 40 minutes.
7. Peel the potatoes and cut into chunks and steam or boil.
8. Drain, then mash with butter and milk and season. Preheat the oven to 180°C.
9. Put the mince into an ovenproof dish and top with the mash, ruffle with a fork.
10. Bake for 20-25 minutes until the top is golden and the gravy is bubbling
through at the edges.
11. Leave to stand for 5 minutes before serving.

To make Shepherds Pie use lamb mince instead of beef and for a vegetarian
version use quorn mince or beans

 

Lamb Hotpot by HERD Butchery

Ingredients

Olive oil
1 medium onion (diced)
2 carrots (diced)
500g lamb mince
1 tablespoon chopped thyme
2 tablespoons tomato paste
500ml of lamb or beef stock
1 tablespoon flour
1 tablespoon Worcestershire sauce
1kg potatoes (peeled and thinly sliced)
Knob of melted butter
Handful of chopped parsley

 

Method

1. Cook onions and carrots in a shallow casserole dish for 10 minutes on a
medium heat. Add lamb and cook until browned.
2. Add half the thyme and tomato paste and stir to cook for a couple of minutes.
3. Add beef stock and bring to a simmer, add flour stir till sauce has thickened.
Add Worcestershire sauce. Season with salt and pepper.
4. Arrange sliced potatoes on top and drizzle with melted butter, sprinkle
remaining thyme on top. Cover and place in a preheated oven at 160°C for 30
mins until potatoes are almost cooked.
5. Remove cover. Sprinkle parsley over the potatoes. Return to the oven until the
potatoes are crispy. Cool slightly before serving.

 

Apple Dessert Cake by The Keepers Arms

This is delicious served warm with cream, custard of crème fraiche.

Ingredients

450g self-rising flour
2 tablespoons baking powder
450g caster sugar
4 eggs
1 tablespoon almond extract
300g melted butter
700g cooking apples
50g flaked almonds

Method

1. Pre heat oven to 160°C.
2. Mix flour, baking powder, sugar, eggs, almond extract and melted butter. Beat
well.
3. Spoon half of mixture into a greased floured cake tin.
4. Cover with sliced apples.
5. Cover with other half of mixture mostly towards the centre.
6. Sprinkle with almonds.
7. Cook for 90 minutes.

 

Baileys Cheesecake by The Keepers Arms

Ingredients for Base

120g chocolate digestive biscuits crushed
60g butter melted

Ingredients for Filling

250g soft cheese
130g caster sugar
125ml natural yogurt
500ml cream
5 gelatine leaves or 1 jelly packet
30ml Baileys

Method for Base

1. Use food processor to break up biscuits or in plastic bag hit with rolling pin.
2. Melt butter, add to crumbed biscuits.
3. Transfer to tin to form base or individual glasses or rings.
4. Place in fridge to set.

Method for Filling

1. Soak gelatine in cold water, warm a little cream (20ml) in saucepan, add the
softened gelatine, stir to dissolve.
2. Whip remaining cream in separate bowl until stiff.
3. Mix together cheese, yogurt, sugar, baileys. Fold in whipped cream. Add in
cream and gelatine mixture. Mix gently to combine all ingredients. Divide
mixture into individual rings or in larger tin. Place in fridge to set up to 4 hours
Tip: when cutting for service – dip knife in hot water and clean on every slice.

Cheesecake other flavours

Use as above replacing Bailey’s cream with:
Lemon – add grated lemon rind
Raspberry – use raspberry yogurt and fresh raspberries
Tolberone – grate into mix
Mint – use crème de menthe

 

From the succulent lamb to the sweet indulgences, these Christmas recipes carry the essence of tradition and innovation—a reflection of the vibrant spirit of Cavan. As you embark on your festive cooking adventures, may the aroma of delicious creations fill your homes with the true magic of the season.
Wishing you a Christmas filled with love, laughter, and, of course, extraordinary flavours! Cheers to a season of delicious memories.

 

For more information on the recipe book or the Created in Cavan brand just visit their website on www.createdincavan.ie . To enquire about membership contact food@cavancoco.ie .