Christmas recipes, especially in most parts of the world, are usuallydecoratively done, joyful and sometimes fancy. This is because it’s thetime of the year when families get together to share a Christmas Evedinner or Christmas morning lunch. The cooks of yesteryears had moretime to cook these sumptuous dishes, but with a little bit support frommodern tools in the kitchen.These sumptuous dishes are naturally valuable dishes delivered onthrough generations. So what your grandmother had as a child wouldstill be served on your Christmas table today if she still remembers howto make it or has taught your mother (or you) how it was done. Festivedishes could simply be the mark cuisine or recipe of the cook, familyfavorites, or old-style dishes served in one’s home country.The range of Christmas recipes one could learn is as wide-ranging asone’s ancestors. But there will always be foods that make an annualappearance on the Christmas table. Foremost of these is the Christmasroast—it can be turkey, chicken, beef, pork, lamb, goose or duck,perfectly golden brown, crisp skin and full-flavored. Try the apple andsausage roast goose in the collection. Gravy and side dishes are a mustin most homes.
Aside from roast meat, a Christmas chief course could simple be aleg of ham, obtained from your favorite butcher, Spanishstyle, smoked or cured the way you want it. The side dishes forthese Christmas main courses can be a bevy of vegetables—grilled, broiled, made into gratin, cooked separately asstuffing, marinated or sautéed. Winter vegetables are favoured, andone can procure most vegetables anytime of the year.In Asian countries, a noodle dish is in need for the holidays. Theyindicate long life and are customarily shared in all family dinners.With the roast, ham and noodles, one can add a warm bowl ofpumpkin soup and a pot of Christmas stew, with all the accessoriesand depth of flavor a stew is known for.Christmas breads and cookies (gingerbread, chocolatecrinkles, shaped butter cookies) are also old-fashioned Christmasrecipes. Perhaps the most familiar are the Christmas plumpudding, fruitcake, and the Christmas chocolate log or buche denoel. Sip a cup of hot chocolate, apple cider and eggnog and feeleven more the spirit of the season.Here are some suggested Christmas Recipes for you to serve thisholiday season. Have a Merry Merry Christmas to Everyone!
All-American Chocolate CakeServings: 4Preparation Time: 10 minutesCooking Time: 45 minutesDifficulty Level: AveragePreparation Instructions:In a saucepan, melt the chocolate by stirring itover low heat until smooth and melted. Add thevanilla extract. In a separate bowl, mix the flour,sugar, baking powder, baking soda and salt,stirring well. Pour the chocolate mixture into thedry mixture and stir. Stir in the butter, milk andeggs, beating until smooth. Transfer the batter Ingredients:to a cake pan and bake it in a 350 degree F. 100gms unsweetened chocolate, 2 tablespoonpreheated oven for about 30-40 minutes, or butter, melted, 2 teaspoons vanilla (extract),until a toothpick inserted in the center of the 175 grams all-purpose flour, 200 grams whitecake comes out clean. sugar, 1 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 100ml skimmed milk, 3 large eggs, well beaten
Apple gratin with pine nuts Servings: 6 Preparation Time: 15 minutes Cooking Time: 15 minutes Recommended Wine: Calvados Preparation Instructions: Peel and core the apples, then cut into quarters. Place the apple quarters in a concave, ovenproof plate. Squeeze the lemons and pour the juice over the apples. Preheat the oven. Sprinkle the apples with cinnamon and ginger powder. Add the pine nuts. Cut the butter in small pieces and lay them on the apples. Bake for 20 minutes. Remove from the oven andIngredients: allow cool until the plate is lukewarm. Place the2 lbs. apples, 5 ½ tablespoons butter, 2 cold cream in an iced bowl. Add 2 tablespoonslemons, 1.76 oz. (about 3 ½ tablespoons) sugar and 1 teaspoon cinnamon powder. Beatpine nuts, 1 tablespoon cinnamon, 1/2 the cream until. Serve the lukewarm applesteaspoon ginger powder, 5 ½ tablespoons with the cinnamon and cream in a cup.sugar, 3/4 cup creme fraiche (heavy cream)
Balsamic Filet MignonServings: 4 Ingredients:Cooking Time: 10 min. 4 (4 oz.) beef tenderloin steaks, 1/4 teaspoonDifficulty Level: Average salt, 1/4 teaspoon freshly ground pepper, 2 teaspoons minced garlic, 1/8 teaspoonPreparation Instructions: crushed red pepper, 3 tablespoons drySeason steaks with salt and pepper. Spray a large sherry, 2 tablespoons soy sauce, 1skillet with olive oil and place over medium high tablespoon balsamic vinegar, 2 teaspoonsheat. Once the skillet it warm, add the steaks, pure honey, Olive oil spraycooking in batches, if necessary to avoidovercrowding. Cook for 3 minutes on each side,or until desired doneness is achieved. Removesteaks from the skillet with tongs and tent withfoil to keep warm. Add the garlic and red pepperto the skillet and sauté for half a minute. Add thesherry and bring to a boil. Add the soy sauce,vinegar, and honey and return to a boil, stirringoccasionally. Reduce the heat and cook for about1 minute. Serve sauce spooned over the steaks,or on the side.
Beef fillet with red wine Preparation Instructions:Servings: 6 To prepare the sauce, start by cutting the beefPreparation time & cooking: 120 minutes bones in pieces. Roast them in a 392 degree F.Recommended Wine: Brunello oven for about 1 hour. Put the bones, freed from grease, in a steel pot withIngredients: carrots, celery, onion, tomatoes, laurel and 8 cupsFor the red wine sauce: 2 lbs. beef bones, 0.33 wine. Bring to a boil. Continue boiling on low heatlbs. carrots, celery, and onion, 2 tomatoes 4 and reduce by ¾, occasionally scooping off anylaurel leaves, 10 1/2 cups red wine (Brunello di grease from the surface. Meanwhile, boil theMontalcino); 2.1 oz.shallots, 3 ½ tablespoons shallot with 3 ½ tablespoons butter and sugar.butter, 10 ½ tablespoons sugar, salt. For the When the sauce begins to caramelize, add theMedallions: 6 beef fillet medallions (0.4 lbs. or remaining wine and boil lightly until the wine is6.4 oz. each); 17 ½ tablespoons butter, 1 pound completely evaporated. Add the previousboiled spinach, 4 tablespoons butter reduction and boil for about 5 minutes, adding a pinch of salt. Remove the sauce from the heat. Add 17 ½ tablespoons cold butter, cut into small pieces, and mix with a beater. Strain. Salt and sauté the medallions in a pan, beginning with high heat, then cooking on low heat for about 8 to 10 minutes. At the same time, sauté the spinach in a pan with butter. Cut the medallions vertically in slices of about 1/5th of an inch in thickness. Place the spinach in the middle of the serving dish. Lay the medallion slices around it, and add the wine sauce on the border.
Beef strate with red wine Preparation Instructions: Cut the foie gras in escallops. Season and cook in a pan. Drain on absorbing paper and set aside. Preparing the strate: Cut the beef fillet in 3 slices, following the length of the meat. Flatten each slice slightly. Salt and pepper. Lay one slice of beef on a plate. Place a slice of foie gras over this, followed by another slice of beef. Continue by alternating beef and foie gras, finishing with a slice of beef on top. Secure the layers with kitchen string. Wrap in foil. Refrigerate. Cooking: Remove the foil from the layers of beef and foie gras. Boil theServings: 4 beef/foie gras strate in a saucepan with 3 ½Preparation Time: 45 minutes tablespoons butter. Cook in the oven for about 5Cooking Time: 45 minutes minutes. Remove the roast and store it warm.Recommended Wine: Julienas Sauce: Degrease the saucepan, add the aromaticIngredients: garnishing, add the red wine, and let it cook for 151.32 lbs. beef fillet, 0.88 lbs. foie gras (duck to 20 minutes. Remove the beef and place in aliver), 0.33 lbs. aromatic garnishing (carrots, mixer. Strain and season. While waiting for theonions, celeries, shallots, garlic, thyme, bay sauce to reduce, cook the vegetables by blanchingleaf), 1 bouquet mixed greens, 1 1/4 cups red them separately. After blanching thewine, 10 ½ tablespoons butter, 12 baby potatoes, brown them in a pan. Ending: Remove thecarrots, 12 mini leeks, 0.66 lbs. (10.56 oz.) kitchen string and cut the strate in half. Place it on apeas, potatoes serving dish with the vegetables. Add some butter in the now finished sauce to bind and soften it.
Carre dagneau Terre depices Servings: 4 Preparation Time: 40 minutesIngredients: Cooking Time: 40 minutes0.9 lbs. carre d’agneau (rack of lamb, 4), 0.53 Recommended Wine: Pauillac cru classeoz. TAGINE, 2 oz. shallots, 0.55 lbs. fava beans, Chateau Lynch-Bages2.54 oz. potatoes, 1 rosemary branch, 1 turnip,4.4 oz celery, 4 garlic cloves, 0.7 oz. Corinth Preparation Instructions:grapes, 3.18 oz. string beans, 1 2/3 cups peanut The day before, peel the celery and put it in theoil, 1 carrot, 1 tablespoon butter, 2 leeks, 2 food processor. It should end up looking a bit liketablespoons salt, pepper Aromatics for the hard wheat semolina. Allow it to dry on a platecarre d’agneau: 1 ½ tablespoons cumin, ¼ overnight. To prepare the dish, wash and prep theteaspoon dried allspice, 4 garlic cloves vegetables. Boil the shallots in oil. Clean the(minced), 1 cup minced onions, 1 bunch potatoes and add them, previously blanched. Addparsley, 1 tip saffron powder, 1 bunch the turnip, garlic, string beans, carrot, leek, andcoriander, salt, 1 ¼ teaspoons cinnamon TAGINE. Add 1 ¼ cups water. After 5 to 6 minutespowder, oil, lemon juice of cooking, add the fava beans and rosemary. Continue cooking for another 5 minutes. Place the celery in a saucepan with some water, butter, cooking gravy from the vegetables, and the Corinth grapes. Cook for about 4 minutes. Put all aromatics into the food processor, creating a minced dough. Set aside. In a saucepan, boil the carre d’agneau on high heat in a tablespoon of peanut oil. Salt and pepper. Bake the carre d’agneau for 5 minutes in a preheated oven. Remove from the oven and cover with the aromatic preparation. Put it back in the oven for about 10 minutes.
Cherry fricassee with gingerbread, pistachiosand ice-cream Preparation Instructions: Prepare the cherries. Dice the gingerbread. Melt butter in a large pan. Add sugar. Heat until obtaining a caramel. Place the cherries in the pan. Cook for 5 - 6 minutes, stirring constantly. Once the cooking juice is slightly reduced, add the gingerbread. Continue to cook another 5 - 6 minutes in order to obtain a cherry compote. The gingerbread will bind the whole.Servings: 6 Place a little of the cherry compote onPreparation time & cooking: 15 minutes each serving dish. Put a scoop iceRecommended Wine: Loupiac cream on top of this and decorate with some mint leaves. Serve accompaniedIngredients: with some sugared biscuits, almond1 lb. rather large, mature cherries; 1/3 cookies, or something similar.lb. gingerbread; 1.8 oz. butter; 1/4 c.sugar; 1 pint ice cream (vanilla, gingerbread, caramel, or yogurt); mint leaves
Chicken traditionally prepared in theBackoffen Servings: 4 Preparation Time: 1 h 15 min. 6-8 hours forIngredients: the lemonsFor the base and foundation: 1 chicken (approximately Cooking Time: 75 minutes2.2 pounds, prepared), 3/5 cup Alsatian white wine, 1 Recommended Wine: Arbois blanc, vin de2/5 cups chicken stock, salt, pepper For the garnish: 1 Mosellelb. potatoes, 0.9 lbs. (14.4 oz.) small artichokes, 0.3 Preparation Instructions:lbs. (4.8 oz.) small onions, 1 oz. (2 tablespoons) butter, When making this dish, it’s very importantsalt, pepper, fresh rosemary, fresh thyme, preserved to hermetically close the terrine. Prepare alemon, tomatoes, garlic For the dough: 2 cups flour, dough ahead of time using flour, warm3/5 cup hot water, 1 teaspoon salt, 1 egg yolk water (to make the dough elastic), and an egg. Also, preserve the lemon ahead of time. Peel and seed the tomatoes. Cut them into quarters. Peel the garlic. Place the small artichokes in a frying pan with a little oil. Do the same with the grated potatoes, coloring them lightly. Season the chicken with some salt and pepper. Distribute the potatoes and artichokes around the chicken. Add the small onions, the cloves of garlic, tomato, lemon, and two rosemary branches. Add the equivalent of a good glass of Alsatian white wine, the same quantity of fowl stock, and the fowl gravy.
Chocolate Cake ( Moelleux au chocolat)Servings: 10Cooking Time: 20 minutes totalRecommended Wine: Banyuls grand cruDifficulty Level: AveragePreparation Instructions:Melt butter. Add chocolate pieces andmelt, stirring constantly. Mix egg whiteswith sugar. Mix in flour. Pour mixture intoprepared molds. Bake 3 to 4 minutes in a Ingredients:350 degrees F oven. 19 ½ oz. butter, 21 oz. chocolate, 18 egg whites, 4 cup sugar, 2 1/2 cup flour
Chocolate Fudge Frosting Recipe Ingredients: 1½ tablespoons butter, 1/3 cup unsweetened powdered cocoa, Few grains salt, ¼ cup milk, ½ teaspoon vanilla Preparation Instructions: In a saucepan, melt the butter. Add the cocoa, sugar, salt, and milk. BoilServings: 2 for about 8-10 minutes. Remove fromPreparation Time: 8 minutes the stove and beat until creamy. AddCooking Time: 10 minutes vanilla and pour over cake.Difficulty Level: Easy
Servings: 4Cranberry Steaks Preparation Time: 15 minutes Cooking Time: 50 minutes Difficulty Level: AveragePreparation Instructions:Preheat the oven to 400 degrees F. Season Ingredients:the steaks with salt and pepper. Place a skillet 4 sirloin steaks (about 6 oz. each and anover medium high heat and melt the butter inch thick), 2 tablespoons butter, 1 ½in it. Add the steaks and brown on each side. teaspoon grated lemon zest, 4 ½Using tongs, move the steaks to a casserole teaspoon freshly squeezed lemon juice,dish. Add the lemon zest, lemon juice, 12 fresh cranberries (crushed), ¾ cupcranberries, stock, vinegar, and cranberry vegetable or beef stock, 1 tablespoon redsauce to the skillet. Bring to a boil, scraping wine vinegar, 2 tablespoons cranberrythe bottom of the pan. Boil for 3 minutes. sauce, 3 tablespoons heavy cream, 1 ½Season with salt and pepper. teaspoons cornstarch, Sea salt, FreshlyPour this sauce over the steaks, cover, and ground peppercook for 40 minutes. Remove the sauce fromthe steaks and pour into a saucepan. Coverthe steaks with foil to keep them warm. In asmall bowl, combine the cream and thecornstarch. Pour into the saucepan, alongwith the cranberry mixture. Stir. Boil for 1minute. Season with salt and pepper, ifdesired. Serve steaks with sauce on the side.
Cream cheese gratin with strawberries andvanilla ice-creamServings: 4Preparation time & cooking: 30 miniutesRecommended Wine: Riesling chateau deSchloss-NeuveiherPreparation Instructions:Mix the cream cheese, sugar, flour, eggyolk, rum, vanilla sugar, and lemon peel.Prepare the egg whites with sugar, Add to thecream cheese mixture. Butter 4 concave Ingredients:dishes and fill them with the mixture. 1 lb. cream cheese (40%), 3 ½ tablespoonsDistribute the strawberries among the dishes. flour, 5 ½ tablespoons sugar, 4 egg yolk, 2Bake in a 392 degrees F. oven for 12 minutes. tablespoons brown rum, 1 tablespoonFor the ice cream, cook the vanilla sugar, 1/2 lemon peel (grated), 4 eggmilk, cream, sugar, and vanilla. Add, little by whites, 7 tablespoons sugar, 20little, the egg yolk, until well blended. strawberries For the ice cream: 1 cup milk,Incorporate the white chocolate chips. Place 1 cup cream, 12 ½ teaspoons sugar, 7 eggthe mixture in the ice cream machine. When yolks, 6.4 oz. white chocolate, whiteserving, add a scoop vanilla ice cream and chocolate chips, sugar, pistachios, 2 vanillasprinkle with sugar. Decorate with pistachios. pods
Crepes parmentieres with salmon and caviar Preparation Instructions: The crepe is a very thin pancake. It comes from the Normandy and Brittany regions of France. Mix the potato puree and flour. Add the eggs, one-by-one. Add the cream and mix well. Set aside and allow to rest. In the meantime, place one spoon of caviar between two slices of salmon. Repeat until all the salmon squares are used. Cook theServings: 4 small crepes, on which the salmon andPreparation time & cooking: 30 minutes caviar slices are placed, in a pan withRecommended Wine: Chassagne butter. Cook each side. Sauce preparation:Montrachet, Meursault the lemon peel in butter and season it according to your preference. Strain theIngredients: sauce. Ending: Place two or three crepes on1 lbs. potato puree, 3 tablespoonsflour, 4 eggs, 1 pint cream, salmon (48 a serving dish and pour the sauce overthin squares measuring 2x2 inches), 2.1 them. Add tomato slices for the decoration.oz. caviar, peel from 1 lemon, 3 ½tablespoons clarified butter, 1 tomato(sliced)
Crock Pot Mulled Wine Ingredients: Servings: 8 1 ½ cups water, ½ cup granulated sugar, Cooking Time: 1 - 2 hours ½ a lemon (cut in thin slices), 2 Difficulty Level: Easy cinnamon sticks, 2 whole cloves, 1 bottle burgundy Preparation Instructions: Pour the water into a large saucepan and bring to a boil. Remove from the stove and add the sugar. Stir until the sugar is dissolved. Add the lemon, cinnamon, cloves, and wine. Stir. Pour the mixture into the crock pot. Cook on low for 1 to 2 hours. Don’t allow the mixture to boil.
Crock Pot Wassail Ingredients: Servings: 10 64 oz. cranberry juice, 2 cups water, 6 Cooking Time: 2 - 8 hours oz. frozen orange juice concentrate, 3 Difficulty Level: Easy cinnamon sticks, 2 whole cloves Preparation Instructions: Pour all the ingredients into the crock pot and stir together. Cover and cook on low for 2 to 8 hours.
Marinated peppers salads with tepid frieddorade Servings: 4 Preparation Time: 30 minutes Cooking Time: 30 minutes Recommended Wine: Chablis Preparation Instructions: Reduce the Banyuls until it becomes a thick syrup. Reserve. To crystallize onions, first dice them. Melt butter in a pan and add brown over low heat. AddIngredients: the balsamic vinegar.17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 Reduce, season, and reserve. Tomedium potatoes, 4 cups Banyuls wine, salt, prepare the crystallized pears, first pealpepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ and coarsely chop the fruit. Sweat themoz. walnut oil vinaigrette, 4 pears, 3/4 oz. in butter. Add vanilla, sweetenbutter, 1 vanilla stick, 3 onions, 1 ¾ oz. butter, slightly, and reserve. Slice the foie gras.1 ¼ cups sugar. For balsamic vinaigrette with Peel and grate the potatoes. Roll thesewalnuts: 2 cups colza oil, 1 ½ cups walnut oil, 5 potato pieces around the pieces of foiecups Sherry vinegar, 5 cups wine vinegar, 1 oz. gras. Fry in very hot oil. Season themustard, 1 oz. salt, pepper, ¾ cup boiling leaves of corn salad.water
Potato gratin with bears garlic Servings: 4 Preparation Time: 55 minutes Cooking Time: 55 minutes Recommended Wine: St. Joseph blanc Preparation Instructions: Peel the potatoes and cut into small slices; do not wash them. Mince the bear’s garlic leaves. Melt the butter in frying pan. Add the minced bear’s garlic and potatoes. Sweat for a moment. Add milk, salt, and thyme. Cover with aluminum Ingredients: foil and gently cook for 20 to 25 minutes. Drain 2.21 lbs. potatoes (Roseval), 3.5 oz. (7 the potatoes and place them on a gratin plate. tablespoons) butter, 1 bouquet of Remove the thyme leaves. Cover the potatoes bear’s garlic (also called wild with cream. Add the grated cheese and bake for garlic, Ramsons, or Allium Ursinum) 25 to 30 minutes in a 355 degree F. oven. A few leaves, 1 bouquet thyme, 1 ¼ cups minutes before the cooking ends, place 6 bear’s milk, 3.5 oz. grated cheese garlic leaves on top of the gratin. Cover with (Beaufort), 5/6 cups creme fraiche aluminum foil again. The gratin should not be (thick cream), coarse salt, fine salt dry, but reduced and buttery. Serve hot, as a side-dish.