        <div><b><span style="font-size: 12pt; color: red; ">With Christmas around the corner, Anurupa Dongare brings you four recipes from renowned chefs across Pune to help you organise the perfect Christmas party</span></b></div><div><br /></div><div><div><b><span style="font-size: 12pt; color: red; ">Honey &amp; Ginger Turkeyu00a0</span></b><b><span style="font-size: 12pt; color: red; ">with Red Cabbage Confit at The Westin</span></b></div></div><div><div>Chef Kapil Dubey, sous chef, The Westin, says, "Atu00a0The Westin, we have included this recipe in our brunch menu as well."</div></div><div><br /></div><div><img src="/imagedata/2011/dec/Chiken.jpg" border="5" align="" alt="" /><br /></div><div><i><span style="color: red; font-size: 8pt; ">Pic/ Pooja Wagh</span></i></div><div><br /></div><div><div><b><span style="color: red; ">Ingredients</span></b></div><div>Whole Turkey -1 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</div><div>Honey - 100 ml u00a0 u00a0u00a0</div><div>Ginger - 60 gm u00a0 u00a0 u00a0 u00a0u00a0</div><div>Salt - 40 gm u00a0 u00a0 u00a0u00a0</div><div>Pepper - 30 gm u00a0 u00a0 u00a0</div><div>Thyme - 15 gm u00a0 u00a0 u00a0 u00a0</div><div>Dijon mustard - 60 gm u00a0 u00a0</div><div>For Stuffing</div><div>Onion - 500 gm u00a0u00a0</div><div>Carrot - 500 gmu00a0</div><div>Leeks - 500 gm</div><div>Celery - 500 gm u00a0 u00a0u00a0</div><div>For Red Confit</div><div>Red cabbage - 5 kg u00a0 u00a0 u00a0u00a0</div><div>Red wine - 1litre u00a0 u00a0 u00a0u00a0</div><div>Cloves - 40 gm u00a0 u00a0 u00a0</div><div>Bay leaf u00a0- 15 gm u00a0 u00a0 u00a0 u00a0u00a0</div><div>Peppercorns - 15 gm u00a0 u00a0 u00a0</div><div>Oil - 100 ml u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</div><div>Sugar - 100 gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0</div><div>Thyme - 10 gm</div></div><div><br /></div><div><div><b><span style="color: red; ">Method</span></b></div><div>Marinate the turkey with honey, ginger, salt, pepper, thyme and Dijon mustard. Stuff the turkey with onions, carrots, leeks and celery. Roast the turkey at 280 degree celsius for 1 hour and 45 minutes.</div><div><br /></div><div><b><span style="color: red; ">For Red cabbage confit:</span></b></div><div>Shred the red cabbage and keep aside. Take one deep pan; put oil, saut  ufffd cabbage with peppercorns, bay leaf and cloves until light golden brown colour for about 30 minutes. Then add little honey, red wine and thyme. Cook for about 40 minutes on a slow flame until it gets a nice maroon colour. Serve hotu00a0</div><div>with roasted turkey.</div></div><div><br /></div><div><div><b><span style="font-size: 12pt; color: red; ">Stollen Breadu00a0</span></b><b><span style="font-size: 12pt; color: red; ">from Hyatt Regency Pune</span></b></div></div><div><div><div><span style="color: black; ">Roshan Mendonsa, Pastry Chef, Hyatt Regency Pune, says that u00a0Christmas is the season for giving and food is its best representation. "Each Christmas recipe is a labour of love with slow cooking and has an abundance of ingredients. At Hyatt Regency Pune, we don't take short cuts; we put in an effort so that our Christmas spread expresses our warmth and hospitality and our diners feel at home,"u00a0</span><span style="color: black; ">he says.u00a0</span></div></div></div><div><br /></div><div><img src="/imagedata/2011/dec/recipe.jpg" border="5" align="" alt="" /><br /></div><div><br /></div><div><div><b><span style="color: red; ">Ingredients</span></b><span style="color: red; ">u00a0</span></div><div><span style="color: black; ">Milk - 1000ml u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0</span></div><div><span style="color: black; ">Bread flour - 2500gm u00a0</span></div><div><span style="color: black; ">Butter - 1750gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</span></div><div><span style="color: black; ">Sugar - 500gm u00a0 u00a0 u00a0 u00a0 u00a0</span></div><div><span style="color: black; ">Bread flour - 2500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</span></div><div><span style="color: black; ">Milk - 500ml</span></div><div><span style="color: black; ">Raisins - 3500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0</span></div><div><span style="color: black; ">Salt - 30gm u00a0u00a0</span></div><div><span style="color: black; ">Orange peel - 500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</span></div><div><span style="color: black; ">Stollen spices - 40gm u00a0</span></div><div><span style="color: black; ">Almonds cuts into slices - 500gm u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</span></div><div><span style="color: black; ">Dry Yeast - 100gm u00a0 u00a0</span></div><div><span style="color: black; ">Dark Rum - 150gm u00a0</span></div></div><div><br /></div><div><div><b><span style="color: red; ">Method</span></b></div><div><span style="color: black; ">Mix 1,000 ml milk, 100 gram yeast, 2,500 gram bread flour and allow it to rise completely. Let the mixture ferment and keep it aside for 10 minutes. Add fruits and nuts and let it rest for 10 minutes. Scale the 700 gm dough and give it the Stollen shape. Proove (to rise) it for 35-40 minutes. Bake it at 200 degree Celsius and keep in freezer. Brush liberally with butter, dip in sugar. Dust with icing sugar and then wrap in cling film.</span></div></div><div><br /></div><div><div><b><span style="font-size: 12pt; color: red; ">Tiamaria Mascorpone Yule Log </span><span style="font-size: 12pt; color: red; ">from Vivanta By Taj</span></b></div></div><div><div><span style="color: black; ">Chef Elango, Taj by Vivanta, says that they have an array of specialties at their deli for the festive occasion. It includes favourites such as the traditional plum cake, and a special menu which features Yule Logs, specialty breads and chocolate delicacies.</span></div><div><span style="color: black; "><br /></span></div><div><span style="color: black; "><img src="/imagedata/2011/dec/Vivanta.jpg" border="5" align="" alt="" /><br /></span></div><div><br /></div><div><b><span style="color: red; ">Ingredients</span></b></div><div><span style="color: black; ">Sponge finger - 2 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0u00a0</span></div><div><span style="color: black; ">Egg white - 5</span></div><div><span style="color: black; ">Sugar - 130 gm</span></div><div><span style="color: black; ">Egg yolk - 4</span></div><div><span style="color: black; ">Castor sugar - 60 gm</span></div><div><span style="color: black; ">Flour - 175 gm</span></div><div><span style="color: black; ">Vanilla essence - 5 ml</span></div><div><br /></div><div><b><span style="color: red; ">For Tiamaria Mascorpone cream</span></b><span style="color: black; ">u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0</span></div><div><span style="color: black; ">Mascorpone cheese - 200 gm</span></div><div><span style="color: black; ">Whipped cream - 120 gm</span></div><div><span style="color: black; ">Tiamaria - 30 ml</span></div><div><span style="color: black; ">Castor sugar - 40 gm</span></div><div><span style="color: black; ">Egg white - 3</span></div><div><span style="color: black; ">Coffee powder - 3 gm</span></div><div><span style="color: black; ">Vanilla essence - 5 ml</span></div><div><span style="color: black; ">Chocolate truffle - 200 ml</span></div></div><div><br /></div><div><div><span style="color: black; "><b><span style="color: red; ">Method</span></b></span></div><div><span style="color: black; ">Whip the egg whites and sugar with an electric beater on high speed for 6 minutes. In a separate bowl, beat egg yolk and castor sugar. Then mix the egg white and egg yolk mixture together. Finally add in the sieved flour and vanilla essence. Pour the batter in the baking tray and bake at 160 degree C for 10 minutes. After baking take the sponge out in the tray. Beat the egg white and castor sugar till fluffy. Then add in the mascorpone cheese and whipped cream. Fold gently. Lastly, mix in theu00a0</span><span style="color: black; ">tiamaria, coffee powder and vanilla essence. Fold the mixture and store in the fridge for 20 minutes to set. Take cold sponge finger on tray, sprinkle tiamaria and sugar syrup over the sponge. Then, spread the tiamaria mascorpone cream over the sponge evenly. Roll the sponge from one end in a cylindrical shape tightly. After rolling keep in the fridge for 20 minutes to set and hold the cream. Cut the roll horizontally from one side into three pieces. Set on the tray in the shape of Y. Apply the tiamaria mascorpone cream over it and using the scrapper, scrap over the Y-shaped yule log. Garnish with cocoa powder and Santa Claus, bells and leaves.u00a0</span></div></div><div><span style="color: black; "><br /></span></div><div><div style="color: black; "><b><span style="color: red; font-size: 12pt; ">Rose Scented Iced Teau00a0</span><span style="color: red; font-size: 12pt; ">from Sun N Sand</span></b></div><div><div>N Somani, Executive Assistant Manager, F&amp;B at Sun N Sand shared their recipe for Rose Iced Tea. "It is a very refreshing late morning and afternoon drink. It goes well with any cuisine," he says.u00a0</div><div><br /></div><div><img src="/imagedata/2011/dec/orange-juice.jpg" border="5" align="" alt="" /><br /></div><div><br /></div><div><b><span style="color: red; ">Ingredients</span></b></div><div>Rose Syrup - 15 ml</div><div>Orange Juice - 60 ml</div><div>Lemon Tea - 200 ml</div><div>Glass Hurricane</div><div><br /></div><div><b><span style="color: red; ">Method</span></b></div><div>Pour rose syrup in the glass and fill it up with ice. Pour orange juice over it and then top it up with lemon tea. Serve it with a straw and a stirrer.u00a0</div></div></div>        

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With Christmas around the corner, Anurupa Dongare brings you four recipes from renowned chefs across Pune to help you organise the perfect Christmas party

The perfect Christmas feast

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The perfect Christmas feast

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