Top 10 Christmas Recipes
Christmas is just around the corner and to many that means whipping up culinary miracles for everyone while they gather around the
1. Apple Cider : Finding its roots in ancient Britain, this particular Christmas concoction is the best way to welcome guests who have just stepped in from the biting cold outside than to serve a piping hot mug of apple cider! Serve up the traditional cider to keep it simple or spice it up to give your guests that extra kick. Ciders infused with spices are making the rounds these days. Here is a simple festive mix, with a twist, which is sure to be a massive hit at the Christmas get together:
Apple Cider (Serves 8):
Zest and juice of a large orange
- 1 cup cranberry juice
- 2 quarts apple cider
- 4 cinnamon sticks
- 1/2 teaspoon allspice
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole cloves
Pour all the ingredients in a saucepan and cook over medium-high heat till it comes to a boil. Turn down the heat and let it simmer for 20 minutes afterwards. Strain and serve in mugs.
2. Egg Nog: Egg nog is believed to have originated in Middle England and also was popular in Canada in medieval times. Christmas or any winter holiday is incomplete without the traditional drink of egg-nog. There are those who like their nog made right from scratch the way their mother used to make it, some like to go to the store and buy a carton and there are some others who like to experiment. Here is a take on the traditional holiday drink for all kinds of nog-ers.
Egg Nog with Brandy ( Serves 8):
- 6 large eggs, and two yolks
- 4 cups whole milk
- ½ cup brandy
- ½ cup granulated sugar
- ½ cup whipped heavy cream
- 1 tablespoon pure vanilla extract
- ½ teaspoon grated nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
In a bowl, beat together eggs, egg yolks, sugar and salt. Add milk, whisking until all ingredients are combined. Pour the mixture into a bowl over low heat. Continue to whisk until the mixture has thickened. Strain the mixture into a bowl. Stir in brandy, vanilla, nutmeg and cinnamon. To serve cold, cover bowl with cling wrap, refrigerate and when ready to serve, add whipped cream and sprinkle nutmeg. To serve warm, sprinkle nutmeg, and add whipped cream.
3. Leg of Lamb: A perfect opening act to the mouth watering main course that is to follow, this would woo your guests and get the taste buds rolling. Meat from sheep has been an important part of meals in the Mediterranean region, for example Greece, Turkey, and North AFrica, and feature in festivities in these parts.
Leg of Lamb (Serves 8):
- 1 (4-pound) boneless leg of lamb, with excess fat removed
- 3/4 cup shredded Parmesan cheese
- 4 ounces fresh mint
- 1/3 cup toasted pine nuts
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- Pre heat over to 450 degrees F. Use sharp knife to cut lamb into a two-inch rectangle. Cut away extra fat and season with salt and pepper.
- For the mint pesto, add mint, garlic, pine nuts and Parmesan cheese in a food processer. Roughly chop and drizzle with olive oil. Add salt and pepper to taste.
- Spread mint pesto all over lamb, leaving a ½ inch border. Roll lamb crosswise, and tie kitchen twine and 1-2 inch gaps crosswise and once in length.
- Place lamb in roasting pan and roast for 30 minutes. Reduce temperature and bake for 1 ½ hours
- Remove and wrap in foil. Serve hot.
4. Roasted Turkey: Thanks to thanksgiving, no pun intended, turkey roast has become a staple menu item for the holiday season. Interestingly enough, roasted turkey was first popular in England and came to the US and Canada only much much later. Sumptuous and delicious, it is the ideal centerpiece on a large dining table full of hungry expectant guests!
A large turkey
Salt, pepper, unsalted butter, spices and herbs as per your choice
Place the turkey in a roasting pan on its back and rub its skin with unsalted butter, salt, pepper and a mixture of spices of your choice.
Preheat the oven to 350 degrees F. Cover the turkey with aluminum foil. Place the turkey in the oven and cook until the meat reaches 155 degrees F.
Remove the aluminum foil and continue cooking the turkey until its skin is golden brown. Remove the turkey from the oven. Let it stand for 20 minutes and stew in its own juices. When you're ready to serve, slice and garnish with fresh greens and cranberry sauce, and of course, Turkey Stuffing.
5. Turkey Stuffing: The perfect complementary side dish to the magnificent roast turkey in England, US and Canada, the stuffing has been evolving into new variants with each passing year. A fitting example follows :
Turkey Stuffing (Serves 8):
- 8 cups of corn bread, toasted and cubed
- 3 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 stalks celery, chopped
- 1/4 mushrooms, stemmed and quartered
- 8 ounces water chestnuts, chopped
- 6 green onions, chopped
- 1/4 cup italian parsley
- 2 tablespoons fresh sage
- 8 ounces chicken stock
- 1/2 teaspoon sea salt
- 8 turns of pepper
Slightly toast the corn bread and crumble into a bowl, while browning onions in butter and oil in a separate pan. Chop all the other vegetables and Italian parsley. Add spices and stock. Stir. Stuff into cleaned and salted bird cavity before roasting.
6. Candied Sweet Potatoes: What is a must for a big meal? Sweet Potatoes. What is sweeter than sweet potatoes? Candied Sweet Potatoes, of course! Sweet potatoes were first cultivated in Peru, and then traveled the world. Sure to become an instant hit, this dish is sure to become the talk of all future holidays.
Candied Sweet Potatoes (Serves 4):
- 4 medium sweet potatoes
- 2 tablespoons butter
- 1/3 cup water
- 3/4 cup light brown sugar
- 1/2 teaspoon sea salt
Preparation: Cook the sweet potatoes in a pan until they are tender. Peel the sweet potatoes, cut them in halves, and sprinkle with salt. In a saucepan mix the butter, sugar and water, and cook till it boils. Put the sweet potatoes potatoes in the sugar syrup and cook over low heat, for about 15 minutes, while stirring till the sweet potatoes are well candied.
7. Cranberry Sauce: it doesn’t get easier than cranberry sauce these days. Whip up a batch at home or just pick up a can. Easy and delicious, it has become the holiday favorite of the moment. It has a rather interesting history - in 1669 in the US, Captain Richard Cobb threw a banquet dinner in celebration of his marriage and served roasted Turkey with sauce made from wild cranberries and the rest, as they say, is history. Here's a recipe for Cranberry Sauce with a Rosemary twist:
Cranberry Sauce (Makes 2 cups):
- 1 (12-ounce) bag of fresh or frozen cranberries
- 1 tablespoon fresh rosemary, minced
- 3 fuyu persimmons, peeled and diced
- Juice from 4 tangerines
- 2/3 to 3/4 cups sugar
- 1/2 teaspoon salt
Mix the cranberries, rosemary, persimmons, tangerine juice, sugar, and salt in a cooking dish and bring it to a boil over medium-high heat. Reduce the heat and cook about 15 minutes or until the cranberries burst. Keep stirring to maintain and even mix. Take the pot off the stove and cool before serving, along with the roast turkey.
8. Pecan Pie: Pecan pie is a popular recipe served in the Southern US. Including delicious Pecan nuts, this all-time favorite is just the thing to end a hearty Christmas meal. Did you know Pecan is from a native-American (Algonquin) word which means “a nut that needs a stone to crack it.”
Pecan Pie (Serves 8)
- 1 3/4 cups pecans, coarsely chopped
- 1/4 cup brown sugar
- 1 cup light corn syrup
- 2 eggs
- 2 tablespoons flour
- 2 tablespoons melted butter
- 1 tablespoon molasses
- 1 9-inch pie shell
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup whipped cream.
1 Spread the pecan nuts on the bottom of the pie shell. Mix the remaining ingredients in a bowl by hand or in a mixer and pour the mixture over the nuts. The nuts will rise to the top of the pie. Preheat the oven to 375°F. Place the pie shell in the oven and bake at 375°F for 40-45 minutes until the filling has set. While cooking, check on the pie to make sure the edges do not burn. Take the pie out of the oven and set aside to cool. Serve with whipped cream.
9. Christmas Cookies: The perfect “thank you for coming” gift, nothing says love and affection better than cookies baked with TLC. Go classic with chocolate chip and your cookie making skills will surely be appreciated. Cookies were created in early Europe, where they are called biscuits and their popularity has grown in such a way that they are consumed around the world. Leaving cookies and a glass of milk for Santa Claus near the fireplace is a tradition in many countries. It is said to have emerged in the US in the 1930s in the time of the Great Depression, when parents wanted to teach their children to share what they had with others.
Chocolate Chip Cookies (Makes 4 dozen):
- 2 cups flour
- 2-1/2 cups finely ground oats
- 4 ounces grated milk chocolate
- 4 cups semi-sweet or dark chocolate chips
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/2 teaspoons pure vanilla extract
- 2 cups chopped, toasted walnuts
- 1/2 teaspoon salt
Preheat the oven to a temperature of 375 degrees F. and grease a baking tray with butter. Use a mixer to blend butter, sugar and cream until smooth and fluffy. Add the eggs one at a time, and keep blending until well-combined. Add the vanilla for flavor.
Sieve and whisk the flour, oats, baking soda, baking powder, and salt in a bowl. Add the butter mixture to the flour mixture and blend until well-combined. Add the grated chocolate, walnuts, and chocolate chips. Roll the dough into small balls (4 dozen) and place them on the baking tray slightly away from each other. Bake for 10 minutes or until the edges are firm and the cookie is has risen and changed color. Place on a tray to cool and store in airtight boxes before serving.
10. Christmas Candy: Microwave candy is all the rage now and this is an easy and fast way to satiate your sweet tooth, as well as a quick and simple Christmas recipe.
- ½ cup butter
- 3-1/2 cups powdered sugar
- ¼ cup milk
- ½ cup cocoa
- ½ cup chopped nuts
- 1 tsp vanilla
Put the ingredients in a bowl and microwave for two minutes on high. Take it out, pour into a mixer until the consistency becomes smooth. Add the nuts and pour the mixture into a buttered baking dish. Refrigerate till set. Cut the fudge into squares or shapes of your choice and serve.
Last Updated : October 3, 2016