PTG_Christmas Recipes_2017

Prof. Thome Gruppe
Christmas Recipes
2017

In this small booklet you can find our favorite Christmas recipes of the Prof. Thome
Group, from hearty to sweet with some classics.
We wish you a peaceful Christmas time.

Creamy pumpkin soup
by Janine Ganzhorn, Consultant, IBIS Business Consulting AG
Ingredients for 3 adults:
1 mid-sized Hokkaido
pumpkin
600 ml vegetable broth
40g butter
1 onion
30g flour
250g cream
2 EL Crème fraîche
salt
pepper
optionally:
pumpkin seed oil
pumpkin seeds
Preparation:
Cut pumpkin and onion in small
pieces.
Melt butter and sweat onion. Add
pumpkin and steam it. Afterwards,
flour it, stir and infuse it with vegetable
broth and cream. Let it cook until
pumpkin is soft and ready to sieve.
Purée the mixture and add herbs and
Crème fraîche.
You can add pumpkin seed oil and
pumpkin seeds optional.
3

Creamy chestnut soup
by Lisa Weidner-Zimmer, HR Marketing Assistant, IBIS Prof. Thome AG
Ingredients for 4 adults:
500g celery root
4 (220 g) parsley root
2 onions
2 cloves garlic
2 strains of rosemary
3 tbsp olive oil
200 ml dry white wine
2 tbsp vegetable broth
600g chestnuts (cooked
or fresh)
200g cream
salt, pepper
Fresh chestnuts must be peeled:
cut a cross into the shell and
leave in oven (approx. 100°C)
for about 20 min. The shell pops
out and you can peel it easily.
Preparation:
Peel, wash and cut celery and parsley
root into chunks. Peel and finely cut
onions and garlic. Wash rosemary,
pick needles and chip them.
Heat oil, sweat onions and garlic. Add
celery and parsley root and sweat for
about 6-8 minutes. Add rosemary for
the last 2 minutes.
Quench with wine and 1 1⁄2 l water,
stir broth and bring to a boil. Add chestnuts
and let it cook gently and covered
for about 15 minutes. When using
fresh chestnuts, they must be cooked
a bit longer.
As soon as the chestnuts are soft, add
cream. Puree and serve the soup. Add
salt and pepper as needed.
4

Duck leg with
red cabbage
by Christian Mehringer, Consultant, SYSTHEMIS AG
Ingredients for 4 adults:
1kg red cabbage
salt
2 tbsp sugar
4 onions
1tbsp butter
3 bay leaves
3-4 tbsp red wine (or
poultry broth)
4 duck legs
(á 300g)
1 tbsp honey
1 clove, 6 coriander seeds, 1 star
anise, black pepper, 1 pinch of
cinnamon or 1 tsp. Five Spice, 1
tsp. paprika powder
2 tbsp olive oil
1 apple, slightly sour
2-3 tbsp black currant jelly
Preparation:
Remove outer leaves of the red cabbage and cut out the
stalk. Julienne or slice. Put in a large bowl and season with
salt and sugar and knead it. Julienne onions
Heat up butter in a roaster and sweat onions. Add cabbage
and bay leaves and steam for 5 minutes while stirring.
Add 2 tbsp. of vinegar and red wine, bring to a boil and let
it cook gently.
Cut out upper leg of duck legs. Mix honey, Five Spices, paprika
powder, salt and 2 tbsp. of water. Add olive oil. Mix
duck legs with the oil mixture.
Put the roaster with red cabbage without cover on the
oven floor and the oven grid in the middle of the oven. Put
duck leg on the grid so that the duck fat can drip into the
red cabbage. Bake for 1:15 hours. Reduce heat to 180°C
after 30 minutes.
Peel and grade apple. Take out red cabbage and duck legs
from the oven. Mix apple with red cabbage and season
with black currant jelly, vinegar and salt. If it‘s too sour,
add some honey.
Oven: 200°C (top and bottom
heat)
Bread dumplings go very well
with it
4

Christmas „Knöpfle“
by Claus Büchold, Commercial Director, Administration Intelligence AG
Ingredients:
300g Type 1050 spelt flour
4 eggs
2 tbsp butter
3 TL salt
3 pears
2 plums
Hot water
Sugar and cinnamon
Nuts
Preparation:
Bring water to a boil in a large pot.
Mix and stir flour, eggs and salt until
bubbles are formed. Put a grater on
the pot, fill with some dough and push
into the pot.
As soon as the „Knöpfle“ pop to the
surface, take them out and cool them
in cold water.
Repeat this until dough is empty.
Heat oil and butter in a pan and sauté
„Knöpfle“. When done, put cut pears
and plums as well as sugar and cinnamon
on it.
5

Vegan cheese cake
by Johannes Kölbach, System Administrator, SYSTHEMIS AG
Ingredients:
For the bottom
200g flour
100g vegan margarine
50 g sugar
1 pinch of salt
3 tbsp water, ice cold
For the filling
100g vegan margarine
120g sugar
500g soy yoghurt or soy
quark (natural, lemon or
vanilla)
1 pck vanilla pudding powder,
vegan
½ lemon (optional or additional:
½ tsp. cinnamon)
1 pinch of salt
120ml chick peas water
1 tbsp tartar powder
Oven: 180°C fan heat
Preparation:
Knead all ingredients for the bottom to a short
pastry. Form to a bowl and cool for about 30
minutes.
Roll out the dough about 3 - 4 cm larger than
the spring-form pan and put into spring-form
pan with an edge. Prick the bottom with a fork.
Put the pan in the cooler for about 5 minutes.
Put baking paper on the dough and pre-bake
for 15 minutes.
For the filling, beat sugar and margarine until
fluffy. Add soy yoghurt/soy quark and slowly
add vanilla pudding powder. Add lemon crust,
1 tbsp. lemon juice and 1 pinch of salt.
Beat chick peas water until stiff. Add tartar
powder and stir for another 2 minutes. Fold in
the chick peas snow to the yoghurt mix.
Fill yoghurt mix into the pan and bake about 60
minutes.
The cake will only be firm after
cooling!
6

Winterly Cantuccini
by Falco Winschel, Consultant, SYSTHEMIS AG
Ingredients:
40g candied ginger
220g whole almonds
1 vanilla pod
250g spelt flour Type 630
150g coconut sugar
2 tsp cinnamon
1 tsp baking powder
2 eggs
25g margarine
1 pinch of salt
Oven: 200°C / fan heat: 175°C /
gas: level 3
Preparation:
Chop ginger. Cut vanilla pod and scrape the core
out.
Knead vanilla pulp with all other ingredients (except
ginger) and cool for 15 minutes.
Knead dough to a short pastry. Add ginger and almonds.
Cut dough into equal portions and form to about
20 cm long and 2-3 cm thick rolls. Put into plastic
wrap and into fridge overnight.
Put baking paper on baking tray, put dough rolls
without wrap on the tray and bake for 10-15 minutes
(middle).
Take out, let it cool a few minutes and slice at an
angle. Put on tray with one cut surface and bake
for another 8-10 minutes.
7

„Heinerle“
by Steffen Hock, CEO, SYSTHEMIS AG
Ingredients:
250g palm butter
250g sugar
250g cooking chocolate
4 eggs
1 pck vanilla sugar
1 pck wafers
Preparation:
Melt palm butter. Add sugar, eggs and
chocolate while stirring. Bring the mixture
over steam to a boil.
Let it cool down, spread the mixture
onto the wafers and build 4-6 layers.
Weight the wafers with a board overnight
and let them chill. Cut them into
edges on the next day.
8

Christmas Pudding
by Alexander Müller, CTO, Administration Intelligence AG
Ingredients:
200g dried apricots
150g candied orange peel
75g candied pineapple
100g candied Fidschi ginger
150ml white Rum
100g zwieback/rusk
75g flour
100g dried coconut
150g sugar
1/2 tsp cinnamon
1 pinch of allspice
100g butter
4 eggs
2 TL Macadamia nut syrup
2 TL vanilla syrup
100ml milk
1.5 tsp baking powder
10 buttered forms (à 150ml), best
to use preserving jars
Closed pudding is best within 1
week.
Preparation:
Cut apricots, orange peel, pineapple and ginger
into small pieces. Mix with rum in a bowl and let
it brew for 40 minutes.
Grind rusk and mix with flour, coconut, sugar,
cinnamon and allspice. Add the brewed fruits
and mix it well. Let it brew covered for at least 8
hours, best overnight.
On the next day, melt butter in a pot and let it
cool down, but don‘t let it get hard. Mix with
eggs, macadamia nut and vanilla syrup, milk
and baking powder. Knead well with the fruitrusk-mixture.
Fill 3/4 of the form with this dough and close the
jar.
Put jars into a large pot. Fill pot with water until
3/4 of the jar is surrounded by water. Take out
the jars again and bring water to a boil. Then put
in the jars again.
Let them cook with middle heat (not boiling water)
for 50 minutes. Take them out, let them cool
down and put into fridge.
9

Nougat bars
by Helga Weidinger, CEO Assistant, IBIS Business Consulting AG
Ingredients:
For the dough
225g butter
100g powdered sugar
1 pck vanilla sugar
3 eggs yolks
2 pinches of cinnamon
200g flour
1 tsp baking powder
40g cocoa
125g grounded hazelnuts
Preparation:
Make a dough with all ingredients
(remember the order).
Put 4 cm long bars on the baking tray
with a piping bag. Bake for 8-10 minutes.
Smear the bottom of the baked bars
with nougat and put a second bar on
it.
Dip one end of the bars into chocolate
and let it chill.
For the filling
100g nougat
100g dark chocolate
Oven: 175°C fan heat
10

„Vanillekipferl“
by Stephan Streller, Director & Co-Founder, IBIS Prof. Thome AG
Ingredients:
250g flour
210g butter
100g ground almonds
80g sugar
2 pck vanilla sugar
For turning:
1 pck powdered sugar
2 pck vanilla sugar
Oven: 175°C fan heat
Hint: The rest of the powder
sugar mixture can be kept in a
tupperware box for next year.
Bake each tray each one at a
time. Otherwise they will cool
too fast and you won‘t be able to
turn them in the powder sugar
mixture.
Preparation:
Knead the ingredients to the dough and cool
for 30 minutes.
In the meantime mix powdered sugar and two
packs of vanilla sugar in a large bowl.
Form the dough into rolls of 4 cm diameter and
cut out 1-2 cm thick slices. Then form little croissants
(„Kipferl“) and put the on the tray (don‘t
forget the baking paper on the tray). Bake for
about 20 minutes until they are gently brown.
Let the „Kipferl“ cool a bit and turn them in the
powdered sugar mixture. If they are too warm
they will break - if they are too cold the powder
sugar won‘t stick to them.
The „Kipferl“ are supposed to be best for about
6 weeks. However, I wasn‘t able to try this because
they were all gone before that time.
11

Christmas Cake
by Michael Fink, Consultant, IBIS Business Consulting AG
Ingredients:
1kg apples
250gr sugar
250gr raisins
250gr whole hazelnuts
1/2 tsp ground cloves
2 tsp cinnamon
500gr flour
2 pck baking powder
3 tbsp Rum
Oven: 150°C fan heat
Preparation:
Grate apples, sprinkle sugar on them
and leave it overnight.
Soak raisins in Rum overnight as well.
On the next day, add flour to apples
and raisins and stir well.
Then stir in baking powder, cloves,
cinnamon and hazelnuts. Fill into a
buttered form and bake for 90 minutes.
12

„Nürnberger
Elisenlebkuchen“
by Manuela Treutlein, HR Department, IBIS Prof. Thome AG
Ingredients:
2 eggs
200g sugar
1 pck vanilla sugar
1 tsp cinnamon
1 pinch of grounded
cloves
1 tsp Rum
75g candied orange peel
25g grounded almonds
1 pinch of baking powder
75-125g grounded hazelnuts
approx. 40 wafers (diameter 6
cm)
Preparation:
Beat eggs until it is foamy. Add sugar
and vanilla sugar slowly.
Stir for about 15 minutes, until the
mixture is thick and creamy.
Add spices, sliced candied orange peel,
almonds and baking powder.
Stir in grounded hazelnuts. Be careful
when adding hazelnuts, because the
dough must still be creamy.
Place one rounded tsp. of mixture on
wafer and spread it.
Bake for 25-35 minutes.
Oven: max. 150°C fan heat
13