Village Voice December 2013/January 2014

IN THE CHRISTMAS KITCHEN You can never have too many Christmas recipes. Here are two we’ve discovered. Roasted apples and chestnuts Sticky, caramelised apples complement the richness of roast meats, and you can use ready cooked chestnuts. Serves 6-8. Ingredients 4 dessert apples, halved top to bottom 2 onions, cut into wedges 150g/5oz cooked, peeled chestnuts 50g/2oz butter 8 sage leaves 1 tbsp juniper berries, bashed 1 tbsp soft, light brown sugar 1 tbsp olive oil 100ml/3½ fl oz cider. Preparation method Pre-heat oven to 200C/400F/Gas 6. Put the apples, onion wedges and chestnuts on a baking tray. Dot over with the butter, then scatter the sugar, sage leaves, juniper berries and lastly oil on top of the apples. Cook for 15 minutes. Ingredients 4 pears, stalks attached and peeled 60ml/2 fl oz lemon juice 185g/6oz sugar 600ml/1 pint champagne or dry sparkling wine. Zabaglione 4 egg yolks 3 tbsp caster sugar 375ml/12 fl oz champagne or dry sparkling wine. Preparation method Brush pears with lemon juice and place in a saucepan with the sugar and champagne. Bring to the boil, cover and simmer for 20-30 minutes or until the pears are soft, basting several times during cooking. Remove from heat and set aside to cool. To make zabaglione, whisk egg yolks and sugar in the top of a double saucepan until thick and pale. Place top of double saucepan over simmering water and gradually whisk in champagne. Continue whisking over a gentle heat until zabaglione thickens. Remove pears from poaching liquid and set aside. Cook poaching liquid over a high heat until thick and syrupy. To serve, divide zabaglione between serving dishes, top with pears and drizzle syrup over. Add the cider and plenty of seasoning and cook for a further 20 minutes or until the apples are golden and a sticky sauce has formed in the bottom of the pan. Serve immediately. Poached pears with champagne zabaglione This version of zabaglione is a little thinner than the traditional version, due to the amount of champagne added(!) Serves 4. 23

Village Voice December 2013/January 2014 | Page 25