Christmas
1676 recipes found
Buñuelos
Buñuelos have always been a staple at our family gatherings- perfectly crispy and dusted with cinnamon sugar. Try this Harina Preparada recipe. Enjoy!
Jammy Boursin French Toast
This Boursin French Toast recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Enjoy!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Apples Baked in Cider
Apples baked in cider somehow taste more of themselves. It goes without saying that this is comfort food, easy to put together and pop in the oven just as soon as dinner is underway. If possible, use cider from a farm stand or farmer’s market—it has a deeper, more concentrated flavor than the grocery store brands, which wash out in comparison. The comfort extends to those times when you are not eating dessert for self-improvement purposes, but want something just a little sweet. These won’t do much damage. You can even omit the sugar if you want to feel pure. - Sally
Winter Squash Pie
Could you make Claire Fountain’s traditional pumpkin pie with a can of processed orange mystery pulp? Of course, Ms. Fountain says — if you think you can live with yourself after. But you’ll need to turn in your C.S.A. badge and your copy of “The Omnivore’s Dilemma.”
Root Gratin
This side has appeared on our Thanksgiving table for almost 35 years, and is a favorite of adults and kids alike. Linda Olney's recipe, included in the Time Life Good Cook series, is the inspiration for this dish that I have tweaked to be more appealing to the crowd that professes a dislike of turnips. Salting the vegetables prior to assembling the recipe leeches the bitterness out of the roots, and the substitution of Ritz cracker crumbs to top the gratin adds a delicate sweetness. - Bevi
Raw Butternut Squash Salad With Raisins and Ginger
This is a very simple yet very delicious salad, and it appeals to ominvores and vegans. The natural sweetness of raisins and squash are cut through by sherry vinegar and black pepper, and ginger lends complexity.
Cindy's Mom's Sweet Potatoes (or Yams)
My friend Cindy gave me this recipe for her mom's yams/sweet potatoes. They're the bomb! I love sweet potatoes on their own but dolled up like this? Irresistible. Giving the yams/sweet potatoes a long, slow simmer in the salted butter-brown sugar-maple syrup concoction changes everything -- they're tender, buttery-smooth and surprisingly, not too sweet. Try to find tubers that are relatively straight to make the initial quartering easier.
Butterball Slider Cocktail
This butterball cocktail has butterscotch schnapps in it and is delightful. This recipe is a must try!
Door County Cherry Bounce
Typically made with Door County cherries, this simple recipe mellows for about three months or until the cherries "bounce." The liqueur adds a delicious spike.
Bell-less, Whistle-less, Damn Good French Toast
There are things in life that just ought to be simple, and to my taste buds, French toast is one of them. My recipe has only three ingredients.
Pureed Roasted Parsnips and Butternut Squash w/ Creme Fraiche
The winter squash and parsnips at our local markets have been so flavorful and juicy in the past few months. I've been using them a lot. I needed a strong tasting vegetable dish for testing a stock recipe a few weeks ago, so I naturally decided to use some parsnips I had on hand. I happened to have a butternut squash, too, so I put them together. The combination of spicy and sweet is heavenly, especially when the squash is richly caramelized. To take the edge off, while giving this brightly hued combination a luxurious feel, I stirred in some creme fraiche right before eating. A few grains of the nicest finishing salt I have was all it needed. Perfection in a bowl. Mmmmmmm. Enjoy!!
Devils on Hatchback
I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles ('round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. - Helenthenanny
White Chocolate Snowflakes
This recipe for white chocolate snowflakes is Rice Krispies treats for adults. If you don't like white chocolate or Rice Krispies, experiment with chocolate.
Port Wine Glazed Ham
My cousin gave me this recipe. Though extremely simple, it is the best way that I've found to cook a ham. The Port improves and opens the flavor of the ham.
Peanut Butter Blossoms
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. Though peanut blossoms were popularized by Freda Smith in a 1957 Pillsbury Bake-Off competition, this version of the now-classic cookie came from the bride's family.
Cardamom Ginger Infused Vodka
Homemade infused vodka recipes, like this cardamom ginger one, are traditional in Scandinavia and one of the simplest drink experiments you can try at home.
One Cup Punch
I give this warning every time I make this punch, but no one ever listens. Be careful. Drink slowly. Beware the punch. It is kinda sweet, very boozy, and guarantees a party.
Cardinal
My French friend is visiting this month and has introduced me to a wonderful French cocktail that is very holiday-like... It's two ingredients over ice, and as easy to make for 1 or 10.
Bitter Apple Cocktail
There are only so many things you can do with apple butter, and I needed to think of all of them. That's because I made the slow-cooker apple butter recipe in the Ad Hoc cookbook, which makes six (delicious!) cups. I theorized that its sweet apple flavor and heavy spice—from cinnamon, allspice, and clove---would go well in a bitter, "serious" winter cocktail. The two spirits that the apple butter brought to mind were dark rum, for its syrupy sweetness, and rye whiskey, for its spice. I rounded out the cocktail with Laird's applejack, and (of course!) bitters. (Angostura would work well, but if you have another variety that is heavier on the sweet spices, go for that.) The apple butter adds body to the drink, and the flavor combination works well—a sort of cold, boozy mulled cider.
Cranberry-Orange Relish
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt or in a post-Thanksgiving sandwich.
Sweet Potatoes a la Vermont
This recipe has become a staple in our house. It's very important to let the baked potatoes cool a bit before attempting to peel the skin off! This mush is very tasty when served alongside something quite savory, such as roast chicken. It makes a great Thanksgiving side dish, too, naturally.
Sweet Potatoes Anna with Prunes
This can be finished with a dusting of sugar and a couple of minutes of broiling, for a brulee top. It can also be done using apples and prunes, or just apples.
Sweet Potato Gratin with Smoked Paprika and Cayenne
I love sweet potato recipes that complement the natural sweetness of the vegetable, instead of piling it on. Season this gratin with smoked paprika and cayenne.