” Twelve Night Cake”


#AceFoodNews says bake a historical recipe of a “Twelve Night Cake” from the days of yore, to complete your #ChristmasFayre and ending your festivities on the 12th Evening in preparation for the 6th January and commencing the “Day of Epiphany” 

Twelfth Night Cake Recipes

Bake A Historical Epiphany Cake

Twelfth Night Cake For Celebrating Epiphany Festivities

Properly celebrate Epiphany by using these authentic Twelfth Night cake recipes to make exquisitely decorated Twelfth cakes. The festival of Epiphany to celebrate the manifestation of the Christ to the Magi, or wise men, occurs on January 6th, the twelfth day after Christmas.

From the Medieval Era to about the mid 1800s, Epiphany or Twelfth Night was celebrated more than Christmas Day in England. It was a traditional time for extinguishing the yule log and the partaking of Wassail.

As a climax to the various festivities, an ornate Twelfth Night cake was prepared and ceremoniously served at the evening feast of Twelfth Night. Whoever found the lucky, baked-in bean was declared king for the day.

Other traditionally symbolic items to be found in the rich, dense fruitcake might be a pea (for the queen), a clove (for the villain), a rag (for the tart), and a twig (for the fool).

Now, thanks to these old-fashioned Christmas dessert recipes, you can introduce this enjoyable, age-old tradition to your holiday gathering.

Rich-Tasting Twelfth Night Cake Recipes

This authentic Twelfth cake recipe was once used commercially by the renowned English confectionery cook, Robert Wells of Scarborough. It is curated from “The Bread and Biscuit Baker’s and Sugar-Boiler’s Assistant” by Robert Wells, published by Crosby Lockwood and Son, London, in 1890.

Twelfth Night Cake:

1-1/4 lb of flour, 1 lb 2 oz of butter, 1 lb of moist sugar, 4 lb of currants, 1-1/2 lb of mixed peel, 2 nutmegs grated, 1/2 oz ground cinnamon, 10 eggs, 1/2 lb blanched sweet almonds cut in halves, and a wineglassful of brandy.

London Way of mixing Cakes:

Weigh down the flour and sugar on a clean smooth table, make a hole in it, and bank it well up; in this hole put your eggs; cream the butter in an earthenware pan; then add to the flour and sugar the eggs and butter; mix all together and beat up well with both hands. You may work it up this way as light as a feather; then add the currants, spices, etc.

In olden times, a bean and a pea were introduced into the cake to determine who should be the king and queen of the evening festivities.

Icing Recipe For Twelfth Cakes, Bride Cakes, Etc.

To make this take 2 lb of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly as possible, until quite stiff; then add the sugar by degrees, whisking all the time. As soon as it appears light cease whisking, and beat it well with the spatter until you have put in all the sugar. A little tartaric acid or lemon juice may be added towards the end of the mixing.

To know when it is sufficiently beaten, take up a little on the spatter and let it drop into the basin again. If it keeps its shape it is ready; if it runs it is either beaten too little or requires more sugar.

Parkinson’s Twelfth Night Cake Recipe

This old-fashioned recipe for what was sometimes called an Epiphany cake is curated from “The Complete Confectioner, Pastry-Cook, and Baker” by Eleanor Parkinson, published by J. B. Lippincott & Co., Philadelphia, in 1864.

Rich Twelfth, Pound Cakes, Or Bridle Cakes:

Butter two pounds twelve ounces, sugar one pound twelve ounces, currants five pounds, citron one pound and a-half, almonds six ounces; nutmegs, mace, and cinnamon, of equal parts, in powder, two ounces; eggs twenty, brandy half a pint — these proportions allow for the cake being iced.

If more sugar is preferred, the quantity must be the same as the butter; but less is used in this instance, that the cake may be light, and also to allow for the fruit, which would make it too sweet. Double the quantity of almonds may be used if required, as some persons prefer more.

Warm a smooth pan, large enough for the mixture; put in the butter, and reduce it to a fine cream, by working it about the pan with your hand. In summer the pan need not be warmed, as it can be reduced to a cream without; but in the winter keep the mixture as warm as possible, without oiling the butter. Add the sugar and mix it well with the butter, until it becomes white and feels light in the hand.

Break in two or three eggs at a time, and work the mixture well, before any more is added. Continue doing this until they are all used and it becomes light; then add the spirit, currants, peel, spice, and almonds, some or most of these being previously cut in thin slices, the peel having also been cut into small thin strips and bits. When these are incorporated, mix in the flour lightly; put it in a hoop with paper over the bottom and round the sides, and placed on a baking plate.

Large cakes require three or four pieces of stiff paper round the sides; and if the cake is very large, a pipe or funnel, made either of stiff paper or tin, and well buttered, should be put in the center, and the mixture placed round it; this is to allow the middle of the cake to be well-baked, otherwise, the edge would be burnt two or three inches deep before it could be properly done.

Place the tin plates containing the cake on another, the surface of which is covered an inch or two thick with sawdust or fine ashes to protect the bottom. Bake it in an oven at a moderate heat. The time required to bake it will depend on the state of the oven and the size of the cake.

When the cake is cold, proceed to ice it. (See icings for cakes below.) Wedding Cakes have generally, first, a coating on the top of almond icing; when this is dry, the sides and top are covered with royal or white icing. Fix on any gum paste or other ornaments whilst it is wet; and when dry, ornament it with piping, orange blossoms, ribbon, etc.; the surface and sides are often covered with small knobs of white sugar candy whilst the icing is wet.

Twelfth Cakes are iced with white or colored icing, and decorated with gum paste, plaster ornaments, piping paste, rings, knots, and fancy papers, etc., and piped.

Icing Recipe For Twelfth Night Cakes

Pound, and sift some treble-refined sugar through a fine sieve, and put it into an earthen pan, which must be free from grease; to each pound of sifted sugar add the whites of three eggs, or sufficient to make it into a paste of a moderate consistence, then with a wooden spoon or spatula beat it well, using a little lemon juice occasionally, and more white of egg if you find that it will bear it without making it too thin, until you have a nice light icing, which will hang to the sides of the pan and spoon; or, if it is dropped from the spoon, it should remain on the top without speedily losing the form it assumed.

A pan of icing, when well beat and finished, should contain as much again in bulk as it was at the commencement: use sufficient lemon juice to give the icing a slight acid, or it will scale off the cake in large pieces when it is cut.

Easy Twelfth Night Cake Recipe:

This historic recipe is curated from the book “Mrs. Goodfellow’s Cookery As It Should Be” by Mrs. Elizabeth Goodfellow, published by T. B. Peterson & Brothers, Philadelphia, in 1865.

Cream two pounds of butter and two pounds of sifted loaf sugar; take one large nutmeg grated, half an ounce of ground allspice, one teaspoonful of ground cinnamon, the same of ginger, the same of coriander seeds, and one wineglass of brandy; mix these well, then beat very light eighteen eggs; cut into thin slices half a pound of citron, and the grated rind of two lemons; beat this for at least half an hour until perfectly light; line the pan with buttered white paper, and bake in rather slow heat for four hours: when nearly cold, ice it as directed.

The Epiphany of the Magi

Illustration of Madonna and Child

Now when Jesus was born in Bethlehem of Judaea in the days of Herod, the king, behold, there came wise men from the east to Jerusalem, saying, “Where is he that is born King of the Jews? For we have seen his star in the east, and are come to worship him.”

And when they were come into the house, they saw the young child with Mary, his mother, and fell down, and worshipped him; and when they had opened their treasures, they presented unto him gifts: gold, frankincense, and myrrh. —Book of Matthew 2: 1-2, 11

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#AceRecipeNews says Observe the traditional twelve days of Christmas at your house this year by celebrating Epiphany on January 6th, with a special cake made using these authentic Twelfth Night cake recipes.

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“Detoxify Your Body with Detoxifying Mint Tea”


#AceFoodNews says need to detoxify after all that #ChristmasFayre then maybe this simple blending of “Herbal Tea” maybe just the ticket #chef-tips

Courtesy of: Heidi Swanson at: 101 Cookbooks

heidi101_101ymlplogo.jpg Blending your own herbal tea is a revelation. Once you start, it’s hard to go back to tea bags. This way, you’re able to shape your blends to be as simple or complex as you like. You control the flavour profile and ingredients entirely, it’s great. I liken it to making your own soup versus buying canned soup, and tend to bounce around from one blend to another. For a stretch it was this turmeric tea, lately it has been this detox-y ginger mint blend. The tea is green-tasting from mint and coriander, and fennel-sweet. The layered peppery-ness comes from black peppercorns and freshly muddled ginger, and with all sorts of beneficial goodness in it – lemon, cumin, the fresh ginger – it just feels good going down. You can pre-blend the dry ingredients and keep the in a small jar on the counter, making it easy to brew a cup. This pot made the drive to Big Sur with me. I poured it in a thermos, slipped it in my weekend bag, and sipped my way down the coast where we did some Christmas hiking (and surprise whale watching!). …

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#AceHealthNews

“Christmas Eve Pasta – Shrimp Lemon Pepper Linguini”


Christmas Eve Pasta – Shrimp Lemon Pepper Linguini

#AceGuestNews and Views courtesy of Author: Lyndsay Wells Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
One of my favourite movies over the Christmas season is The Holiday starring Cameron Diaz and  Kate Winslett. Not only is the English cottage setting for one of the story lines enchanting, the second story line, which takes place in Los Angeles, is equally magical because both stories blossom into love – and what could  be more wonderful over the holidays than that?

Especially when my two favourite characters indulge in a Christmas Eve tradition that is simply lovely: Christmas Eve pasta.

As I said in my last post, this year my husband and I have rented a romantic winter cottage for the holidays and on Christmas Eve, in honour of The Holiday, I will be making this dish for two!

Succulent prawns are enveloped in a buttery herb and  lemon wine sauce and tossed with linguini or spaghetti pasta. Serve this with crusty bread and chilled Proseco and toast the season in style!

Visit the printable recipe here: Shrimp Lemon Pepper Linguini

Please enjoy the easy to follow step by step video.

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 – Recipe easily doubles

Ingredients 

  • 1 (8 ounce) package linguine or spaghetti pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • salt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 pound fresh shrimp, peeled and deveined
  • 1/4 cup butter
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dent’e; drain.
  2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.


 

“Unique Chicken Idea’s from John Torode”


English: 4 lb. chicken cooked at 325 deg F for...

English: 4 lb. chicken cooked at 325 deg F for 1.75 hrs by indirect cooking (beer can chicken) (Photo credit: Wikipedia)

#AceFoodNews says John Torode’s take on “Beer Can Chicken” just for a laugh this Christmas.

Ingredients:

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions: 

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Read more at:GFN

 

“First there was the Turducken then toTurkey now comes Cthuken”


#AceFoodNews says every year at Christmas Time everyone is looking for the latest way to shock or sell their wares. Well as a chef l would just like people to go back to a “Traditional Christmas” with food cooked well, tasting great and no food poisoning.

So first there was Turducken it look like this together with the creator’s words!

" Chicken Stuffed Inside A Duck Inside A Turkey"

” Chicken Stuffed Inside A Duck Inside A Turkey”

Recipe: What is turducken? It is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. It is fast becoming a popular recipe for Thanksgiving. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Plan on adequate preparation time. It’s not difficult to make, but it is a little time-consuming. The result is a worthy show-stopper.

You will need:
• 10 to 12-pound turkey, deboned (see photo instructions) except for wings and legs.
• 5 to 6-pound duck, completely deboned.
• 3 to 4-pound chicken, completely deboned.
• Prepared stuffing (see recipe).
• Metal skewers.
• Large roasting pan.
• Full Turducken Recipe

Then there was tofurkey it look like this

" Tofu Inside a Turkey"

” Tofu Inside a Turkey”

Recipe:

Tofurky (Tofurkey) – How To Cook Tofurky:

Recipe Type: VegetarianVegetables
Yields: 6 servings
Prep time: 20 min
Cook time: 2 hr

Tofurkey PackageIngredients:

1 purchased stuffed Tofurky Roast
3 to 4 potatoes, quartered and peeled
3 large carrots, cut into 2-inch pieces
1 large onion, cut into pieces or use small whole boiling onions
Vegan Gravy – Basting Liquids (see recipe ideas below)

NOTE: Add as many vegetable as you desire. Be creative and add different types of vegetables.

Preparation:

Thaw frozen Tofurky Roast in the refrigerator for at least 24 hours prior to cooking. NOTE: Unopened Tofurky Roast can be kept refrigerated for 30 days.

Preheat oven to 300 degrees F.

When Tofurky is thawed and you are ready to cook, carefully remove plastic casing using sharp scissor or sharp knife. Remove roast from plastic casing.

Place roast either in a tightly covered casserole dish, or wrap with aluminum foil with the desired prepared vegetables.

You can use organic vegetable or mushroom broth/stock for basting. Some other ideas/options for basting liquid below (be creative):

 

Basting Option 1: Basting Option 2: Basting Option 3: Basting Option 4:
1/2 cup olive oil (or other vegetable oil)
1/4 cup organic vegetable broth
1/4 cup soy sauce or tamari
2 tablespoons red wine
1 teaspoon mustard of choice
1/2 cup olive oil (or other vegetable oil)
1/2 cup organic vegetable broth
Garlic cloves, minced
1 teaspoon ground sage
1/2 cup fresh-squeezed orange juice
Garlic cloves, minced
1/4 cup soy sauce
Brown sugar or other sweetener to taste
1/4 cup apricot jam
1/4 cup red wine
1/4 cup olive oil (or other vegetable 1/4 cup water

Thoroughly cover the torfuky roast and vegetables with 1/2 of the basting liquid. Either cover your casserole dish with a lid or wrap tightly in aluminum foil.

Bake approximately 2 hours or until a meat thermometer registers an internal temperature of at least 120 degrees F. During the baking time, I recommend that you baste every 30 minutes to keep the roast moist. Remove from oven.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

To serve, slice the Tofuky roast into 1/4-inch slices using a serrated bread knife. Serve with prepared vegetables and Vegan Gravy.

Makes 6 (4-ounce) servings.

Now there comes from the bowels of the ocean or poultry farm – you decide – a Cthuken it looks like this more photos on a slideshow at GOTHAMIST cthuken

Earlier this morning Twitter user Damana Madden shared a photo of a culinary abomination she called the “Cthuken,” a reference to horror writer H. P. Lovecraft’s octopus-head creature the “Cthulhu.” The haunting photo went viral for obvious reasons, but the origin of the bizarre concoction remained a mystery… until now.

Rusty Eulberg, a database administrator from Lubbock, Texas, tells us he brought forth what he called the Cthurkey about two years ago. Reached by phone at work, Eulberg says, “Apparently my Cthurkey—I always called it a Cthurkey as opposed to a Cthuken (no duck)—blew up online. A buddy of mine just told me he found it on Tumblr.”

According to Eulberg, he and wife Jennifer Robledo “wanted to do something unique for Christmas dinner with friends of ours. Jenny is a big fan of Cthulhu so we went and bought some crab legs and some octopus and bacon and cooked them all separate and slapped them together on a plate, and that was it. The next year I made a Cthicken; the same thing using squid instead of octopus and a chicken.”

Eulberg says, “The universal reaction was, ‘Oh my God, I couldn’t eat that.’ But each individual piece was cooked separately; all I did was set them together on the plate. It was delicious. The crab leg was awesome and the bacon added a nice flavor to the turkey. And for added horror, the serving platter is an old Nazi plate with a Swastika on the bottom that a friend bought in an old abandoned Luftwaffe base in Germany.”

Asked how he’ll ever top the Cthurkey, Eulberg tells us he might “do a full-on Cthulhu-themed dinner next Halloween. I don’t know how we can make the turkey better, but maybe we can make tentacle cupcakes with gummy worms. And maybe deep fry the whole thing.”

Well the world gets sillier and people just try to come up with something different, not my cup of tea but maybe you have a comment – so just leave below and l will answer when l can, a little busy this time of year.

Just cooking good, healthy and nutritious food maybe these so-called food companies should try that one in Christmas 2014 #chefs-tips

 

“The Canadian Food Experience Project – Pudding Chomeur – A French Canadian Delight”


#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

#AceGuestViews at her YouTube Channel or at her daily on her blog, The Kitchen Witch.

Recipe and Extract:

I experienced Pudding Chomeur or “Poor Man’s Pudding” at the home of my friend Raymonde about 12 years ago. The occasion was a book club dinner that brings a group of dear friends together once a month to discuss a book, share a glass or two of wine, and enjoy what is always a memorable feast.
We’ve got together since October, 1998 and our very first book was “She’s Come Undone” by Wally Lamb. I served dinner at my place – roast beef with Yorkshire Puddings and my mom’s recipe for apple crisp.In the years since, we’ve read well over 150 books and have added new recipes to our cook’s arsenals – like today’s recipe for Pudding Chomeur for the Canadian Food Experience Project.When I tasted this family recipe passed down from Raymonde’s mother in Gerrardville Quebec, I knew this traditional dish was going to become my family’s Christmas dessert – and it also proves my theory that the very best recipes are the old time ones.

This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.

If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!

Please enjoy my easy to follow step by step video.
The printable recipe can be found here: Pudding Chomeur

Prep Time: 5 minutes
Bake Time: 35 minutes
Serves: 6

Sauce Ingredients 

  • 2 cups brown sugar
  • 1 1/4 cup water
  • 3 tbsp butter
  • Boil for two minutes

Cake Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tbsp shortening or butter
  • 1 beaten egg
  • 1/3 cup milk

Directions

  1. Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
  2. Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe  bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
  3. Serve warm with ice cream.

Cooks Note
The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.