Bring some excitement to your holiday gatherings this season with these dishes originating from continents across the globe!
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PERUVIAN HOT CHOCOLATE
A beverage that originated in Central and South America, this Peruvian version includes spices like cinnamon and cloves.
HOT CHOCOLATE:
3 cups water
3 cups whole milk
1 – 12 to 14 oz can of evaporated milk
2 oz chopped semi-sweet chocolate (optional, to make it thicker and creamier)
1 – 2-3” cinnamon stick
8 whole cloves
1 tsp vanilla extract
¼ tsp salt
¼ cup cocoa powder
¼ cup sugar
OPTIONAL CINNAMON WHIPPED CREAM:
1 cup cold heavy whipping cream 4 tbsp powdered sugar 1 tsp cinnamon
Instructions
- In a large saucepan, mix together the sugar and cocoa powder. Turn heat onto medium-high, and slowly whisk in your milk and water until incorporated.
- Add the rest of the ingredients and stir constantly. Once mixture gets to a gentle simmer, reduce heat to low, and stir for 5-10 minutes.
- Remove from heat, and allow to steep for 5 minutes.
- Remove cloves and cinnamon stick.
- While cooling, make the whipped cream (optional). Whip cold cream in a bowl until peaks begin to form. Add sugar and cinnamon, then whip until it forms stiff peaks.
- Serve hot chocolate with whipped cream, marshmallows or cinnamon sticks, if desired.
TIP: Any leftover hot chocolate makes a great coffee creamer alternative!
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YULE LOG CAKE
Originally Norway served up this holiday treat, but now Yule the Yule Log is made throughout Europe and Canada.
CAKE:
7 room temperature eggs, separated
1 cup granulated sugar, divided in half
½ tbsp vanilla extract
3 tbsp neutral oil
1 cup cake flour
1/3 cup cocoa powder
½ tsp baking powder
½ tsp salt
1 tsp instant coffee
FILLING:
1 ½ cups cold whipping cream
½ cup powdered sugar
½ tsp vanilla extract or vanilla bean paste
GANACHE ICING:
1 ¼ cups semi-sweet chocolate chips
¾ cup heavy cream
OPTIONAL GARNISH:
Sugared or regular cranberries Rosemary
Instructions
- Preheat your oven to 350° F
- Whisk together the cake flour, cocoa powder, baking powder, salt and coffee. Separate eggs.
- In a mixing bowl, add egg whites and half a cup of granulated sugar, and whip until they form stiff peaks. Place to the side.
- In another mixing bowl, add egg yolks, half a cup of sugar, vanilla and oil. Beat until light in color, creamy and thickened. Add half the egg white to the yolks, and stir for 10-15 seconds.
- Repeat with the second half of the egg whites.
- Gently fold half the flour mixture into the eggs. Repeat with the other half of the flour mixture. Do not overmix, as the mixture will deflate.
- Spray a 12"x17" baking pan with nonstick spray and then line with parchment paper. Gently tap on counter to remove air bubbles.
- Spread cake batter evenly in pan.
- Place in oven and bake for 14-16 minutes or until cake springs back when lightly pressed.
- While cake is baking, place a thin kitchen towel or parchment paper on your counter and dust with a few tablespoons of cocoa powder.
- Once the cake comes out, immediately run a knife along the edges, and quickly flip it onto the towel. Peel parchment paper from the bottom. Slowly and carefully, roll up cake tightly.
- Cover and allow to cool to room temperature.
- While waiting, whip the cold whipping cream in a bowl until peaks begin to form. Add powder sugar and vanilla, and whip until peaks become stiff. Place in fridge until ready to use.
- Once cake is cool, carefully unroll it, and spread cream filling in an even layer. Carefully roll cake back up tightly, wrap in plastic wrap, and refrigerate for at least 2 hours.
- To make ganache icing, place chocolate chips in a heat-safe bowl. Bring cream to a simmer on medium heat, then pour over chocolate. Allow to set for a few minutes for chocolate to melt, then whisk until mixture is smooth and creamy. Place in fridge for 30–60 minutes until it thickens.
- To finish, unwrap cake. Cut a small diagonal piece off the front and place on the side to look like a log with a branch. Spread ganache over the cake, and use a fork to make the tree bark texture. Decorate with cranberries, rosemary and powdered sugar. Store in the fridge until ready to serve.
TIP: To step up your decorating game, make sugared cranberries and rosemary!
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BESAN BURFI
A dessert commonly served at celebrations and festivals, this treat originated in Northern India.
1 cup ghee
3 cups besan gram flour, fine ground (make sure it’s not packed down when measuring)
½-1 tsp ground cardamom, to taste
1 cup water
1 2/3 cup sugar
1 tsp vanilla
Pinch of salt
OPTIONAL GARNISH:
Chopped pistachios or almonds
Instructions
- In a large pot on medium-low heat, melt the ghee. Add in half of the besan gram flour.
- Once combined, add the other half. Continue to stir constantly so the flour doesn’t burn. The mixture will start out very clumpy, and as the flour and ghee combine, it will begin to have the texture of natural peanut butter.
- Keep stirring for about 25-30 minutes, until you have a nice golden brown color and the mixture starts to smell toasty and nutty.
- Remove from heat and add in the cardamom.
- Stir for about 2-3 minutes to ensure flour doesn’t burn in the hot pan. Allow to cool while making the sugar mixture.
- In a pot, combine sugar, water, salt and vanilla. Turn on high heat, stirring and ensuring all sugar dissolves.
- Once simmering, reduce heat to medium. When sugar mixture reaches 220-222 F, remove from heat and quickly mix with besan gram flour mixture, as it will begin to harden.
- Once combined, pour into a greased 8"x8" pan and spread evenly. Sprinkle with optional nuts and press down.
- Allow to rest and set for 4-8 hours before cutting and serving.
TIP: The main ingredient, besan gram flour, is made from a variety of chickpeas, making this a good holiday dessert for those with food allergies like wheat, gluten or eggs!
Alysha Yoder is the photographer, food stylist, blogger and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad and all the veggies and fruits her home gardens produce. She has been a photographer for 15-plus years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well.
ayokitchen.com, ayokitchen@gmail.com, @ayokitchen
