Country Inn & Suites by Carlson promises a traditional-style Christmas
Country Inn & Suites, Sahibabad is preparing probably the biggest mixture in town (Ghaziabad) of at least 500 KG to gear-up for the Christmas Festival season. Santa is on his way to the hotel to see that the cake and other dishes are being prepared in traditional style.
The mixture contains dry fruits, raisins, black current, sweet candies, (Tutty Fruties) marinated with liquors and flavoured with spices such as cloves, cinnamon, green cardamom, mace, nutmeg, Javitri etc. Plum Puddings, Rich Plum Cake, Mince Pie and different rum ball pastries are being prepared out of this mixture.
As per the tradition a few silver coins are being put in the mixture by our Chefs at Country Inn & Suites. So keep looking for the coin in your mouth carefully. It is believed that the coin brings wealth and prosperity in the coming year to the person/s who finds the coin in his /her mouth. The coin becomes the possession of the person who finds it in his helping or mouth.
So, while buying anything from the Shagun / The Cake Shop, The place to buy good pastries and cakes form Country Inn and Suites, Sahibabad look for the coin that brings you good luck for the coming year.
A portion of the 500 kilogram mixture is being used by 64/6 restaurant at CISS to prepare various sweet dishes for their lunch and dinner buffets. Customers can also enjoy plum pudding with vanilla sauce , flamed with Cognac, a brandy produced in Cognac region of France, at the newly launched 3 b’s (buzz- bubble- booze) a poolside lounge bar. Country Inn & Suites by Carlson will also share a recipe of master baker Irfan Mohammad with the customers.
So Country Inn & Suites by Carlson undoubtedly keeps Santa in shape and promises to bring a Christmas in traditional style for the customers and their firmly.
RECIPE FOR PLUM PUDDING
INGREDIENTS:-
Candid orange peel---50 gms
Candid lemon peel---50 gm
Candid grapefruit peel---50 gm
Flour---15gm
Nibbed almonds---25gm
Nibbed cashew nuts---25gm
Raisins---50gm
Black currents---25gm
Red currents---25gm
Honey---50gm
Maple syrup---50gm
Orange juice---40ml
Cream---50ml
Melted butter---70gm
Dark rum---30ml
Clove powder---3gm
Green cardamom powder---3gm
Mace powder-1gm
Bay leaf powder---3gm
Cinnamon powder---3gm
Nutmeg---1gm
METHOD:-
1. Mix all dry ingredients and keep aside
2. Mix honey, maple syrup, cream and orange juice in a deep bowl and add dry ingredients to it. Add rum
3. Mix well and leave aside for 30 min.
4. Grease the mould with butter and dust with bread crumbs and cover the mould with silver foil
5. Bake at 160 degree Celsius for 1hr 30 min, on double boiler
6. Demould, flame with cognac and serve vanilla sauce on the side.
RECIPE FOR VANILLA SAUCE
INGREDIENTS:-
Full cream milk---500ml
Sugar---100gm
Custard powder---30gm
Vanilla essence---a few drops
METHOD:-
1. Dissolve custard powder in little quantity of full cream milk and keep aside
2. Boil milk, add sugar and gradually custard mixture and keep mixing on slow flame
3. Add vanilla essence and 50ml cognac and remove from fire, when the sauce becomes of
pouring consistency.
4. Keep warm and serve with plum pudding
1. Dissolve custard powder in little quantity of full cream milk and keep aside
2. Boil milk, add sugar and gradually custard mixture and keep mixing on slow flame
3. Add vanilla essence and 50ml cognac and remove from fire, when the sauce becomes of
pouring consistency.
4. Keep warm and serve with plum pudding
