Ever heard of the phrase “cant cook, won’t cook?” Yes, well it very much applies to us, the idea of a takeaway as the far easier option always comes to mind at around the 7pm timeslot, and the thought of hosting a group for dinner fills us with fear…until now.
With a little help from the latest Baileys Christmas Cream collection, this week we were taken on a culinary cuisine cruise around Les Atelier Des Chefs in London, to get ready for the Christmas season in style, and iron out any doubts we may have had about our cooking (or at least baking) abilities.
Luckily for us, in just a couple of hours, what we found, is that actually cooking is not only hugely fun and rewarding, but it also can be incredibly simple and yet produce results that even Mary Berry would be proud of. Oh and the fact that all the food we made had Bailey’s in it REALLY helps!
So where did this culinary cruise start?
Well as any good Christmas party host knows, it started with a nice glass of Prosecco… just to ease us into it of course! Now we would also recommend a quick pit stop before you get started, alongside a bowl of Baileys Original Sauce (£2.35 300ml) which you dip some yummy strawberry’s and marshmallows into as a pre dessert nibble!
Then with our advice, you skip the main meal and head straight for dessert!!!
Dessert you say…already?
Well isn’t this splendid, who said Christmas isn’t about indulging yourself entirely. With the help of a fantastic Food Innovator called Janey Greene, (who taught us everything we needed to know on the day) Baileys has mustered up some fabulous dessert treats that have convinced us that we could pose as master chefs in no time at all!
All you literally need is a little bit of Baileys very own Christmas Cream selection and you will have a unique recipe or two to impress your friends with in no time
Here’s what we made on the day – oh and a little look at us in action….
Baileys Creamy Custard Fruit Brulee – by Janey Green
Apples and Dates infused with Tangerine and Basil, topped with Baileys Cream Vanilla Custard and finished with a Brulee topping
Baileys Cream with Chilli Chocolate and Sour Cherry
Warm dipping sauce served with Filo Pastry ‘cinnamon sticks’
For these recipes, make sure you visit Janey’s wonderful blog A Slice of Slim.
It really is that simple!
We cant express enough how easy these recipes were to make, and just how unique they all taste with a yummy Bailey’s twist. Even if its not your immediate top tipple, the addition of this to any dessert at Christmas is really worth it.
It’s guaranteed to make you fall in love with puddings all over again! Here’s some ideas for you…
Try classic Baileys Original Irish Cream with gooey chocolate cakes and tortes, while Baileys with a hint of Crème Caramel is the perfect accompaniment to warm sticky toffee puddings or fresh fruit crumbles and tarts. You can even use it to add a little extra luxury to recipes that traditionally use chilled cream, such as trifles or tiramisu.
The list is endless, and the taste is priceless! So what are you waiting for, its time to get in the kitchen, pretend you’re Nigella (in better times) and become the hostest with the mostest this Christmas!
Hi! Janey Green here!
Thanks for the wonderful review, glad you enjoyed it! Unfortunately, the recipes won’t be on my blog as they were created exclusively for the Baileys Cream masterclass, but if you over indulge over the Festive season you may want to check out slice-of-slim.com anyway! If you would like the recipes featured in this post, please see below;
BAILEYS CREAMY CUSTARD FRUIT BRULEE
Apples and Dates infused with Tangerine and Basil topped with Baileys Cream Vanilla Custard finished with a brûlée topping
RECIPE (Serves 4)
For the Fruit Base
(Eating apples such as Jazz or Pink Lady work best) 2 tangerines
200g dried dates
1 generous sprig fresh basil
1 teaspoon ground cinnamon
4 tablespoons water
For the Custard
200ml pot Baileys Original Cream 1 teaspoon vanilla paste
3 tablespoons cornflour
For the Brulée Topping
4 tablespoons caster sugar
Cut the apples into small cubes (leave the peel on).
Place in a small saucepan.
Separate the dates and add to the pan.
Add the zest and juice of the tangerines, reserving a little zest for garnishing. Chop the basil finely, reserving 4 small leaves for garnishing.
Add to the mixture with the water and cinnamon.
Cook gently for 10-15 minutes until the apples have softened but still have a ‘bite’. The dates dissolve into the water and juice, forming a toffee-like paste. Distribute equally between 4 ramekin dishes (200ml capacity).
Make the custard by placing the cream, milk, vanilla and cornflour into a small saucepan. Heat gently, bringing the mixture almost to the boil whisking until the custard thickens and forms. Do not allow to boil.
Distribute the custard equally between the ramekins, to cover the fruit base. Allow to cool completely, then chill.
When ready to serve, sprinkle the surface of each ramekin with a tablespoon of sugar.
Using a blow torch, heat the sugar to form a golden, crunchy topping. (You can place under a hot grill instead).
Finally, garnish each brulée with a small fresh basil leaf and a pinch of tangerine zest.
BAILEYS CREAM WITH CHILLI CHOCOLATE & SOUR CHERRY
Warm Dipping Sauce
Served with Filo Pastry ‘Cinnamon Sticks’
For the Filo ‘Cinnamon Sticks’
20g pecan nuts
50g dried cranberries
30g dried apricots
2.5 oblong sheets filo pastry
olive oil in a spray container
2 teaspoons cinnamon
1 teaspoon icing sugar
For the Warm Chocolate Dip
50g dried sour cherries
60g plain chocolate
1/4 teaspoon chilli powder
200ml Pourable Baileys Cream
Place the pecan nuts, walnuts, dried cranberries and apricots into a food processor. Chop finely to form a ‘paste’.
Take the filo pastry and lay flat on a work surface. Working quickly, cut into 20 rough squares using scissors. Spray lightly with olive oil then sprinkle generously with cinnamon, before turning each piece over.
Take a small ball of the fruit and nut paste (the size of a marble), and roll into a thin sausage shape. Place at one end of a filo square and roll up tightly to form a ‘cinnamon stick’.
Repeat until you have 20 sticks.
(Don’t worry if you run out of paste as they are delicious with no filling)!
Place on baking parchment and bake for 15 minutes at 180 C /350 F/ Gas 4
until golden and crisp.
* * *
To make the dip, chop the sour cherries finely then place in a bowl over hot water with the chocolate and chilli powder. Heat until the chocolate melts, then add the Baileys pourable cream stirring well until combined and warm.
* * *
When ready to serve, divide the warm dip into 4 small, individual dishes. Arrange on plates with tied bundles of the ‘cinnamon sticks’ (5 per portion). Dust the sticks lightly with icing sugar for a seasonal finish.
NB The dip and sticks can be gently reheated if required.
Recipe innovation by Janey Green 2013