Christmas is the right time for cooking up some of the mouth-watering dishes that reflect that warm, delicious Christmas spirit. Here are some traditional recipies which will make Christmas celebrations all the more merrier.

Garlic-Roasted Chicken

Ingredients :

1 whole chicken,
1/8 teaspoon each salt and pepper,
8 cloves garlic, sliced in half
2 large sprigs fresh rosemary
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 turnips , cut into 1-inch pieces

Preparation time: 20 minutes
Cooking time: 1 hour 50 minutes.

*Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

*Cover the chicken with finely cut lemon slices for added flavour. In a large roasting pan, combine oil with sweet potatoes, turnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

* Roast the chicken and vegetables 1 1/2 to 2 hours or till done. Turn the vegetables occasionally so that they cook evenly. Remove pan from the oven.

* With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the chicken to a carving platter, cover with foil, and let stand for 5 minutes.

* Slice the roast chicken and serve with the vegetables.

Traditional Christmas Cake

Ingredients :
2 sticks plus 2 tablespoons butter
1 1/2 cups dark brown sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 1/4 cups dates, pitted and chopped
1 3/4 cups chopped dried apricots
3/4 cup blanched almonds, chopped
2/3 cup plus 4 tablespoons brandy
2 teaspoons instant espresso, mixed with 1 tablespoon water

Total time: 4 hours 45 minutes

*Preheat the oven to 300°F. Grease the cake pan.

*In a large bowl, with the electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. *Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well. Spoon the mixture into the prepared pan, leveling the surface.

* Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.

* Remove the pan from the oven, and cover with a towel to allow it to cool slowly.

Christmas Pudding

Ingredients

1 1/2 cups raisins, chopped
2/3 cup dates, pitted and chopped
1 cup soft dried figs, chopped
1 cup currants
3/4 cup golden raisins
1/2 cup brandy
2 ounces of unsalted butter
1 cup dark brown sugar
1 lemon grated
1 orange
4 eggs, beaten
1 cup blanched almonds, chopped
3/4 cup flour, sifted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground all spice
1 teaspoon ground ginger;
1 1/2 cups fresh white bread crumbs

Preparation time: 5 hours (and 3 days for it to mature)

* Grease a ceramic mold or casserole. In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate for 12 to 24 hours.

* In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.

*Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.

*Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.

* Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.

*Steam again for 2 hours or microwave to reheat before serving.

By: Sharmistha Chatterjee