Joyeux Noel

Although at Gourtmet Bee everyday is Christmas, December is Christmas so this season is particularly more festive. This month, Gourmet Bee will feature great holiday recipes and menu guides that you can use for the Christmas season. Follow these menu ideas or personalize some dishes to make them your own. Make a list of the people you are thankful for and those who really bring on the Christmas spirit and invite them to sit at your Holday table. Trust me there's no better Christmas than spending it in the company of good friends and family!From our beehive to yours, Gourmet Bee wishes you and your family a funfilled, foodfilled Holiday!

To start, here is a Noche Buena classic as it is eaten and served in the country where Christmas is the happiest, busiest, and loveliest time of the year.

My Family's Leche Flan

This is actually not my own family's leche flan recipe but Mr. Bee's. It's the most delicious I've tried, and secretly the easiest to make.

Custard

8 whole egg yolks

1 can condensed milk

1 tsp vanilla

1/2 tsp zest of a lime

Syrup

1 c white sugar

1/2 c water

To make the syrup, mix sugar and water together and melt over medium heat on a stove top until it forms a golden brown caramel. Pour into disposable loaf pans or a traditional llanera, before it hardens.

To make the custard, whisk the egg yolks and condensed milk until smooth. Add the vanilla. Pour into syrup lined loaf pans. Make sure the syrup has hardened before you pour in the mixture.

Create a bain marie. Cover the custard in foil. (very important) Bake the custard in a 350 degree oven for about 45 minutes, or until firm.

Mang Melchor's Chicken Inasal

This by far is the best barbecue chicken recipe ever. Chicken Inasal is a kind of grilling that originates from the Visayan region of the Philippines. I consider it a good alternative to a Noche Buena feast. It's simplicity is a refreshing break from the sensory overload one gets during Christmas. I like to serve something light and simple when guests expect soemthing fancy. That way, everyone is immediately put at ease and sharing the meal becomes more fun!

Ingredients:

ginger
garlic
brown sugar
cane vinegar or coconut vinegar
calamansi
rock salt
Marinate all ingredients for an one hour before grilling.
Before grilling, make the achuete oil.
Make a slit on each side of the marinated chicken.
Baste the chicken with achuete oil while grilling.
Serve with sinamak, soy sauce, calamansi and fresh siling labuyo (red chili)

To make the achuete oil: Warm enough achuete seeds in lots of cooking oil over moderate heat for one to two minutes. Do not let the oil burn. Set aside and stir until the oil turns orange in color.