Christmas
1676 recipes found
How to Make Buckeye's
My Mom’s Buckeye recipe. She always made them every Christmas and my son Jimmy loves them.
Mediterranean Lentil Purée
The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
10-Minute Parmesan & Mustard Pinwheels
This is a great, simple hors d'oeuvre to throw together for last-minute entertaining.
Chocolate Pomegranate Truffles
I love this recipe -- these Truffles present beautifully and I love the use of Pomegranate molasses with the chocolate. I would certainly make these again!
Zuppa di Clams With Savory Crouton
For this zuppa di clams recipe, copious amounts of fresh and canned clams sit on a generous "crouton" of savory Bread flavored with Garlic and Pecorino Romano.
Maple Cinnamon Toast
The idea to melt the butter and then stir in the maple syrup and cinnamon was given to me by Kristen Miglore -- I may never make cinnamon toast any other way.
Split Roast Turkey
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
Tkemali is a condiment eaten with meat in Georgia & Azerbaijan. My grandmother made hers with cherry plums. I substitute cranberries for the plums in my recipe.
Pappa di Pomodoro
For me this soup will always conjure warm memories of four college girls crowded around a table in a chilly apartment in rome. When I studied there with a few of my best friends we saved our pennies for travel, wine, and the occasional pizza from the shop downstairs. On rainy days I would make big kettles of this soup for just a few euros and we would stuff ourselves with it while we imbibed in jugged red wine. Because the main ingredients are used in equal parts, it's really easy to scale this recipe based on the number of people you're serving, or how hungry you are. This one's for my girls, Mary, Andrea and Brooke! xx
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
Spa Drink
I'm not a fan of cocktails that involve syrup or simple sugar cause they give terrible hangovers, but this Spa Alcoholic Drinks recipe perfectly walks the line.
Wine-Poached Pears Baked in Custard Cream
I wanted a simple homey dish of pears baked in cream. I flipped through Martha Stewart's Pies and Tarts: a pear tart provided the basis for the poaching liquid. I had an open bottle of wine to use up. There wasn't nearly enough in there--is there ever?-- so I opened a second bottle of same. This in itself was cause for celebration, so I raised a glass and sampled some. Immediately things fell into place--oops! I forged tipsily ahead. For the cream sauce I referred to a new book on my shelf, Gâteaux from the Fait Maison series for a sort of crème Anglais, sans eggs. Here is the happy result. Let me know how you like it!
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Delicata Squash Chips
The sugars in the delicata squash caramelize and yield that crispness, rather than the starch frying up in a high temperature oven. This chip recipe is a must!
Four Ingredient Strawberry Martini
I had to attempt to make this strawberry martini recipe from Lure Fishbar in NYC. I accidentally may have ordered two because it was perfectly sweet and delish.
PIZZZZZAAAA
Its the classic
Steven Raichlen's Salt-Crusted Beef Tenderloin Grilled in Cloth (Lomo al Trapo)
This lomo al trapo recipe, traditional to Colombia, combines two genius beef tenderloin techniques to great effect: grilling in the coals and salt-crusting.
Barbara Kafka's Simplest Roast Chicken
Barbara Kafka's basic formula for roasting chickens in the high-heat method is about ten minutes to the pound for a chicken at room temperature, untrussed. Feel free to adapt this recipe up or down for larger or smaller birds using this rule (up to 7 pounds). Kafka urges us to have fun: "This is not astrophysics." Try stuffing instead with herbs, shallots, a quartered small onion, celery leaves, or juice or blood orange wedges. Recipe adapted from Adapted from Roasting: A Simple Art (William Morrow, 1995)
Daniel Patterson's Poached Scrambled Eggs
These are the quickest and fluffiest of poached scrambled eggs, made with a forgiving technique. Though this recipe serves 2, you can scale up or down freely.
Arancello - Sicilian Blood Orange Liqueur
A new spin on the classic limoncello is Arancello, use Sicilian blood oranges in this recipe instead of lemons for a lovely liquor with a bold bright flavor.
Chewy Chocolate Meringues
Deliciously simple, this recipe's chewy chocolate meringue cookies stay soft in the center under a crisp shell. They're gluten free with three ingredients!
Roasted Bananas with Maple-Bourbon Sauce
This is a Dessert recipe that is warm, filling, energy-boosting & delicious. Bourbon & Maple were made for each other but you can also use rum for the Sauce.
Alice Medrich's New Classic Coconut Macaroons
This Classic Coconut Macaroon recipe calls for those wide, sloping unsweetened coconut shavings, also called coconut chips, sold at health food stores nowadays.