LIVEIT! NUTCRACKER SWEET
Desserts to tempt any Sugar Plum Fairy
One of the most decadent films of the holiday season is Disney’s The Nutcracker and
the Four Realms — each frame in the movie captures a dazzling scene of richness and stunning visual effects, allowing the viewer into a world of wonder and fantasy.
And food — the movie, loosely based on the famous
The Nutcracker ballet, with its iconic score by famed Russian composer Tchaikovsky — touches on favourite sights and smells of the holiday kitchen, from marzipan to chocolate to candy canes to gingerbread and more.
And sugar plums, of course, in honour of the Sugar Plum Fairy.
The Nutcracker is all about fantasy, dreams and magic. There’s a Christmas party, an epic battle, and physical journeys as well as emotional ones, as seen through the eyes of a young girl.
In the movie, the four realms (or lands) — Flowers, Snowflakes, Amusements and Sweets — are depicted in a wealth of colour and pageantry. One of the best scenes has young Clara, the protagonist of the story, travelling through The Land of Sweets, a place so crowded with desserts that one can practically reach out and taste the delicious goodness.
Regardless of whether you enjoy the classic, timeless play or this bold, surreal take on the tale, the story is whimsical and encompassed within the precious innocence of a child’s dream.
No wonder, with its dancing snowflakes and nutcrackers and fairies, it’s a beloved standard of this holiday time of year.
SIGNATURE SUGAR PLUMS
A recipe the Super Plum Fairy would certainly enjoy. Recipe courtesy celebrity chef and cookbook author Anna Olson (Foodnetwork.ca.)
1 ½ cups (375mL) walnuts, lightly toasted*
1 cup (250mL) pitted prunes
1 cup (250mL) dried cherries
½ cup (125mL) raisins
½ cup (125mL) pitted dates
3 pieces candied ginger, chopped
Zest of 1 orange
1 tsp. (5mL) EACH ground cinnamon and ground ginger
½ tsp. (2mL) ground anise seed
¼ tsp. EACH ground clove and ground allspice
Granulated or decorator’s sugar, for rolling
Pulse walnuts, prunes and cherries first, until walnut pieces become texture of crumbs. Add raisins, dates, candied ginger, orange zest, cinnamon, ginger, anise seed, clove and allspice and pulse until evenly textured (mixture will not come together like a dough).
Transfer mixture to a bowl and scoop spoonfuls of mixture and shape into balls by rolling in your palms.
Roll sugar plums in sugar to coat completely and place each in a paper cup. Store sugar plums in an airtight container. The sugar plums will keep up to a month in an airtight container. Makes about 2½ dozen. *To toast walnuts, preheat oven to 350F (180C). Spread walnuts in a single layer on a baking tray or pie plate and toast for about 15 minutes, until they brown a little. Cool before using or storing in an airtight container.
GINGERBREAD BUNDT CAKE WITH LEMON GLAZE
Courtesy Uncomplicated: Taking the Stress Out of Home Cooking by Claire Tansey
3⅓ cups (500g) flour
1 Tbsp. (15mL) ground ginger
2 tsp.(10mL) baking soda
2 tsp. (10mL) cinnamon
1½ tsp. (7mL) salt
2 eggs
1 cup (250mL) canola oil
¾ cup (175mL) granulated sugar
1 cup (250mL) molasses
1 cup (250mL) hot tap water
Lemon Glaze:
1½ cups (375mL) icing sugar
¼ cup (60mL) on juice
CAKE: Preheat oven to 325F (160C). Spray a 10-cup bundt pan generously with baking spray. Whisk flour with ginger, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk eggs well. Whisk in oil, then sugar and molasses. Pour egg mixture into flour mixture and stir well. Add hot water and stir well.
Scrape into prepared pan. Bake for 55 minutes or until a cake tester inserted into the centre comes out clean. Cool in the pan on a rack 10 min.
LEMON GLAZE: Whisk icing sugar with lemon juice until smooth. Flip cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes then poke deep holes all over cake using a long skewer.
Drizzle glaze all over cake, trying to get some into each hole, and brushing glaze so it covers entire surface of the cake. Serve warm or let cool completely.
Serves 8-10.
HONEY DIJON GLAZED CASHEWS
Nuts for the Nutcracker! In this case, cashews — made super delicious with the addition of mustard. Serve on ready-made dark chocolate tart or mini tarts. Recipe courtesy Maille Canada (Maille.ca; @maillecanada)
1 ready-made dark chocolate tart or six mini-tarts
6 Tbsp. (90mL) honey
2 Tbsp. (30mL) Honey Dijon mustard
¼ cup (60mL) water
8 oz. (227g) plain cashew nuts
Line a baking sheet with parchment paper and set aside. Mix honey, mustard and water in a medium pot over medium-low heat until bubbling around edges, about 2 minutes. Add cashews and stir to coat. Cook, stirring often, for about 3-4 minutes or until nuts begin to brown lightly. Remove from heat and spread on baking sheet into individual pieces. Allow to cool completely.
Snap off and sprinkle on tart.
NOTE: You can try this recipe with walnuts or hazelnuts or a combination.