Ingredients

• 3 chicken breasts, skin removed
• 12 cups water
• 3 ears fresh corn, cut into 2 pieces
• Salt and pepper to taste
• 2 chicken bouillon cubes
• 3 scallions
• 2 garlic cloves, minced
• 3 tablespoons chopped cilantro
• 2 cups papa criolla (Andean potato)
• 3 medium white potatoes, peeled and sliced
• 3 medium red potatoes, peeled and sliced
• 1/3 cup guascas
• 1 cup heavy cream (for serving)
• 1 cup capers (for serving)

Method

1. In a large pot, combine the chicken, corn, bouillon cubes, cilantro, scallions, garlic, salt, and pepper. Add the water and bring everything to a boil. Reduce the heat to medium and cook for 30–35 minutes until the chicken is tender. Remove the chicken and set it aside.

2. Let the corn continue cooking for another 15 minutes. Discard the scallions, then add the white and red potatoes along with the guascas. Simmer for 15 minutes.

3. Add the papa criolla and cook for 15 more minutes, seasoning with salt and pepper to taste.

4. Shred the chicken and return it to the pot. Serve the soup hot with heavy cream and capers on the side so everyone can add them to their liking.

Ingredients

For the Fruit Mixture:

• 300g mixed dried fruits (raisins, sultanas, currants)
• 150g chopped dried figs
• 150g chopped apricots
• 100g chopped dates
• 100g mixed nuts (cashews, almonds, walnuts), chopped
• 200ml dark rum or brandy

For the Cake:

• 250g unsalted butter, softened
• 250g brown sugar
• 5 large eggs
• 250g all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice (optional)
• 1/2 teaspoon salt
• Zest of 1 lemon
• Zest of 1 orange
• 1 teaspoon vanilla extract

For the Decoration (optional):

• Marzipan
• Royal icing
• Candied fruits

Method

1. Prepare the Fruit Mixture:

In a large bowl, combine the mixed dried fruits, chopped figs, apricots, dates, nuts, and dark rum or brandy. Mix well and let it soak for at least 24 hours, stirring occasionally.

2. Preheat the Oven:

Preheat your oven to 150°C (300°F). Grease and line a 23cm (9-inch) round cake tin with parchment paper.

3. Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In another bowl, whisk together the flour, baking powder, spices, salt, and citrus zests. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the soaked fruit mixture and any remaining rum or brandy.

4. Bake the Cake:

Pour the batter into the prepared cake tin and smooth the top. Bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

5. Cool and Decorate:

Let the cake cool in the tin for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can cover it with marzipan and royal icing if desired, or simply dust with powdered sugar.

Enjoy!
This rich and fruity Calcutta Christmas cake is a festive treat perfect for the holiday season. It can be made ahead of time and stored for weeks to develop even more flavor.

Ingredients

• 1.5 QT poblano, diced small
• 2 QT onion, diced small
• 1/2 pt garlic, robot couped
• 1/2 pt chicken fat
• 1/4 C salt
• 1/4 C cumin seed, toasted and ground
• 1/8 C coriander seed, toasted and ground
• 1 T Liquid Smoke
• 1.5 T lime juice
• 1.5 T cider vinegar
• 1 QT chili base
• 1/2 pt masa harina
• 3/4 C heavy cream
• 1/4 C Worcestershire sauce
• 1/4 C white soy
• 1.5 C chicken stock (pureed with 1 QT white beans)
• 7# chicken thighs, smoked and shredded
• 1 QT hominy
• 1.5 QT white beans
• 1/2 C bourbon

Method

1. In a stock pot sweat poblanos, onions and garlic over med-low heat until vegetables are softened.

2. Add cumin and coriander and cook an additional 5 minutes. Add all liquids, chili base, chicken and salt.

3. Cook for approximately 1.5 hours. Slow and low. Stir frequently to ensure the pot does not burn.

4. Add white beans and hominy. Cook an additional 30 minutes. Add Masa Harina until desired consistency is reached.

5. Taste and adjust seasonings w/ chili base, salt and lime juice if needed.

Ingredients

• 4 each butternut squash
• 1 cup heavy cream
• 3 springs thyme
• ¼ pound butter
• 1 medium yam, peeled
• 5 Tbsp thinly sliced chives
• 1 cup shelled pecans
• 5 Tbsp grade A maple syrup
• 1 each 4oz log chevre goat cheese
• 2 tsp ground cinnamon
• salt to taste

Method

1. Cut butternut squash in half lengthwise and remove the seeds. Place face down on a sheet tray, season with salt and olive oil, then bake at 350 F until tender and slightly caramelized. About 40 minutes.
2. Add the sweet potato on the same tray, washed and kept whole and baked with peel on. Once they are finished cooking, remove the skin and scoop the flesh in a robot coupe or food processor.
3. In a separate pot, heat the heavy cream with the thyme sprigs and steep for 10 minutes. Remove the sprigs and add the cream to the squash mixture.
4. Add ½ stick butter, cinnamon, maple syrup, half the goat cheese, and half the chives, and pulse until smooth. Season with salt.
5. In a separate pan add the pecans tossed in olive oil and salt and bake until toasted and set aside.
6. Add the squash mixture to a baking pan and add the remaining goat cheese on top then bake in oven until the top browns.
7. Finish with the chopped toasted pecans and chives.

Ingredients

• 3 1/3 cups cake flour
• 1.6 Tbsp baking powder
• 2 tsp salt
• 1 1/2 cups butter, softened
• 3 cups sugar
• 6 eggs
• 3 cups ricotta cheese, whole milk
• 2 tsp vanilla extract

Method

1. Cream butter and sugar.
2. Mix together eggs, ricotta cheese, and vanilla, then incorporate into the butter sugar mixture. (May blend ricotta until smooth if needed based on preference).
3. Mix dry ingredients flour, baking powder, and salt, then incorporate into the mix. Avoiding overmixing.
4. Pour the mixture into a bread pan and bake at 300 F until done 45-60 minutes.

Ingredients

• 2 small butternut squashes (peeled, seeded & cubed)
• 1 pint sugar bomb tomatoes
• 6-8 campari tomatoes
• 3 shallots (chopped)
• 1 large garlic head (or 2 small ones, tops cut off)
• 1 large onion (chopped)
• 6 basil leaves
• 1/4 tsp nutmeg
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1 tsp oregano
• 6 oz triple crème brie (rind removed), plus more for topping
• 1/2 cup heavy cream
• 1 cup vegetable or chicken stock
• 2 tbsp unsalted butter
• Parmigiano to taste
• Brioche slices
• Chives to taste
• Salt & pepper to taste
• Olive oil
• Crushed red pepper to taste

Method

1. 1. Preheat the oven to 400°F. In a braising pan, add the tomatoes, shallots, garlic, onion, and squash. Drizzle generously with olive oil, and season with salt and pepper. Bake for 45-50 minutes, flipping the garlic halfway through.
2. 2. Blend the roasted veggies with basil, oregano, spices, and brie until smooth.
3. 3. Return the soup to the pan. Add cream, broth, and nutmeg, and simmer for 3-4 minutes. Adjust thickness with more cream or broth if needed. Turn off the heat and stir in the butter.
4. 4. For cheesy brioche: Preheat a skillet over high for 2 minutes. Add a generous amount of Parmigiano, then place the brioche on top, pressing so the cheese sticks. Lower heat to medium, cook until browned (about 3-4 minutes), flip, and toast the other side.
5. 5. Serve with brie, olive oil, crushed red pepper, chives, and black pepper on top.