Wreaths are a traditional part of Christmas decoration. This year, take them to the table in an innovative way! Try the delicious wreath-shaped bread with cranberries and pistachios or makes this easy cheese ring that can serve as a delicious cheese course for the Festive Season, especially when served with a delightful sweet wine such as La Motte’s Viognier-based straw wine with its lovely perfumy bouquet.
Recipe for Boerenkaas Choux dough-ring with black pepper honey-cake, pickles and maketaan
Makes one Choux ring, enough for 8 – 10 servings
Choux ring
200 g milk
200 g water
8 g salt
8 g castor sugar
120 g unsalted butter
240 g cake flour
6 eggs
Preheat oven to 200 ⁰C.
Have baking plate with baking paper ready.
Prepare a large disposable forcing-bag with large star nozzle.
Place the milk, water, salt, sugar and butter in a medium-size casserole and bring to a boil.
Add the flour and whisk thoroughly with a wooden spoon. As soon as the dough combines, retracts from the sides of the casserole and has a golden look, place it in a mixer and whisk at a moderate speed.
Whisk the mixture for about 20 seconds, then add the eggs one by one. Make sure each egg is mixed in well before the next one is added.
Spoon the mixture into the forcing-bag.
Draw a circle of about 20 cm in diameter on the baking paper and squirt the dough around until a circle is formed.
Bake at 200 ⁰C for 5 – 10 minutes, reduce the temperature to 160 ⁰C and bake for a further 20 minutes.
When the Choux ring has a nice golden brown colour, remove from the oven and allow to cool.
Gondesa Boerenkaas cream
200 g unsalted butter
200 g cake flour
1 litre milk
1 laurel leaf
2 black peppercorns
400 g grated Gondesa Boerenkaas
200 g soft, unsalted butter
Bring the milk and herbs to a boil and put on one side.
Place the butter in a small heavy-base pot and melt over moderate heat.
Add the cake flour and stir over heat until done (it will form a soft paste).
Pour the hot milk through a sieve, to remove the herbs, then gradually add the milk to the flour mixture.
With a wooden spoon, stir well until a smooth, thick white sauce forms.
Stir in the Boerenkaas until melted completely.
Add salt and white pepper to taste.
Remove from heat and allow to cool to room temperature before the soft butter is whisked in.
Black pepper honey-cake
165 g castor sugar
25 g honey
60 g glucose
30 g water
7 g bicarbonate of soda
2 g salt
2 g course ground pepper
Before starting to prepare the honey-cake it is important to have everything ready for rolling it out. It tends to burn quickly and hardens as soon as it cools down.
2 large pieces of baking paper
cake roller
Place the sugar, honey, glucose and water in a heavy-base casserole. Bring to a boil over medium heat until it has a light golden brown caramel colour.
Work very fast and add the bicarbonate of soda, salt and pepper. The mixture will foam.
Pour the mixture out onto the baking paper and place the second sheet of paper on top immediately. Roll the mixture with the cake roller to reach the desired thickness.
Allow to cool completely and break into pieces.
Keep in an air-tight container.
Pickles
Pickles are very versatile and easy to make.
For this recipe the base of the pickle liquid is provided and any vegetables or fruit can be pickled with it. Simply pour the hot liquid over the vegetables or fruit and allow to cool.
The following vegetables are used:
- marrow, cut into ribbons with a vegetable peeler
- ½ cucumber, cut into cubes
- thinly sliced red cabbage
For the pickle:
250 ml white vinegar
250 ml water
250 ml white sugar
5 ml fennel seeds
2 laurel leaves
5 black peppercorns
As soon as the sugar has dissolved, cool slightly and pour over the vegetables.
Honey and mixed seeds biscuit
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons honey, warmed
Mix together all the ingredients and spread onto a baking plate covered with baking paper.
Bake for 10 – 15 minutes at 160 ⁰C.
Allow to cool completely and break into pieces.
To assemble the Boerenkaas Choux ring:
Carefully cut the cooled Choux ring into two rings.
Squirt the cheese mixture into a circle onto the bottom section of the Choux ring.
Carefully place the top section back on top.
Squirt some of the remaining cheese mixture on top and arrange the pickles and seed biscuits right on top.
Sliced maketaan and green fig preserve can be arranged as a final topping.
