My Christmas menu around citrus essential oils…

Some ideas for a Christmas meal with dōTERRA citrus essential oils as a common theme…

For starters: cream of celery soup, almond, dōTERRA kumquat essential oil
For 4 persons:
*a nice celery
* 2 tbsp white almond paste
* salt, pepper
* 4 drops kumquat essential oil
* a little savory almond granola or some roasted almonds for topping

In a pan, boil celery with salt and pepper until tender.
Reserve some cooking juice, in order to adjust for desired texture when blending, not too dense or, in my case, too liquid.
Add the almond paste, the essential oils drops and salt and pepper to taste. Blend. Serve warm and top with a little granola or roasted almonds.


To continue: small star pies, pumpkin, dried tomatoes, Tuscan Lacinato kale, walnuts and Chinese cabbage, dōTERRA lemon essential oil vinaigrette.

For 4 individual pies:
*350 gr puff pastry
* ½ medium pumpkin
* 3 cloves of garlic
* a bit of olive oil, salt, pepper, dried thyme
* a dozen dried tomatoes
* some leaves of Tuscan cabbage (or kale cabbage)
* a handful of walnuts
* 1 egg for glazing

For the salad:
* 1 Chinese cabbage
* 2 tbsp strong mustard, 2 tbsp olive oil, 2 tbsp rapeseed oil, 2 tbsp cider vinegar, 4 drops of lemon essential oil, a pinch of pepper, 2 pressed cloves of garlic

Preheat the oven to 180 °C.
Prepare the stuffing. Add a tsp olive oil to a frying pan and sweat the minced garlic and the diced pumpkin for about ten minutes. Salt and pepper to taste. If necessary add a bit of oil or water.
When the pumpkin becomes tender, add the minced cabbage (without the stem) and the minced dried tomatoes. Leave for a few more minutes, then add the coarsely crushed walnuts.
Spread the dough on a well-floured work surface. I divided the dough mixture into 4, and then each into 2.
Spread the dough. Garnish and leave a little bit of space on both sides. Spread some beaten egg with your finger to gild the dough. Spread the top dough. Shape as a star or any other shape.
Carefully arrange the dough on the filling and then solder well with your finger. Gild with an egg yolk using a brush.
Do the same for the other three pies.
Bake for 20 to 25 minutes, keeping an eye on the cooking process.
You can also bake the little golden stars.
Serve hot or warm. If you prepare the pies a few hours before the meal, warm them up in the oven for a few minutes before serving.

For the cabbage salad: cut the cabbage into thin slices.
Prepare the vinaigrette: mix all the ingredients in a small closed jar to emulsify them well. Pour on the cabbage.



To finish with a classic dessert: chocolate log cake, dōTERRA tangerine essential oil

For a log cake

For the rolled cake:
* 3 eggs
* 75 gr blond cane sugar
* 50 gr almond powder
* 50 gr cornstarch
* 3 to 4 drops tangerine essential oil (I had 4, and no doubt, we felt the flavour!)

For the cream:
* 100 gr 70% cocoa dark chocolate
* 200 gr silky tofu
* 1 egg
* 30 gr coconut oil
* the zest of 1 or 2 clementines

Prepare the cake. Preheat the oven to 180 °C.
Separate the egg whites from egg yolks and whisk the whites up to firm peaks with a pinch of salt.
Whisk the egg yolks with sugar together with an electric mixer until light and fluffy. Add the cornstarch and the almond powder. Mix. Add the essential oil and then the egg whites, gently, with a flexible spatula.
Pour on a baking sheet covered with parchment, form a large rectangle about 1 cm thick, smooth with a spatula and bake for 8 to 10 minutes.
Get out of the oven. Place a slightly damp cloth over the biscuit and another baking sheet to flip it.
Remove the baking paper and roll the biscuit gently with the cloth.
Prepare the cream. Melt chocolate in a water-bath (double broiler), add tofu and mix. To the mixture still warm, add the coconut oil, then the clementine zest.
Keep one third of the mixture to decorate the log cake.
Add two thirds of whisked egg whites and a pinch of salt. Mix gently with the spatula.
Carefully unroll the cooled-down roll cake. Garnish with chocolate cream-mousse. Carefully roll the cake (this time without the cloth!) and put on a serving tray.
Spread the leftover chocolate (without the whisked egg whites) and decorate with clementines zests and why not with Christmas cookies (this recipe, in French).
Keep refrigerated until serving.



Joyful holiday season!

Check out other recipes on my blog (in French):

Lire cet article en français ici.

One Comment on “My Christmas menu around citrus essential oils…

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