Christmas
1676 recipes found
Dried Nut and Fruit Cake
Maida Heatter’s 86-Proof Chocolate Cake
Chocolate lovers will enjoy this festive, spirited cake from Maida Heatter, the cookbook author and pastry chef. Rich with chocolate, coffee and bourbon (a full half cup!), it makes for a decadent dessert that's perfect for any grown-up celebration or holiday party. (This batter is very liquid, so Ms. Heatter calls for dusting the pan with fine bread crumbs. This guards against sticking better than flour, and we promise you won't notice them in the finished cake. If you don't have bread crumbs, you can use flour; just be generous and meticulous.)
Whiskey-Apple Crumble Pie
This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples be tart should be taken seriously, so the filling will stand up to the sweet crumble topping.
Master Shortbread Recipe
If you use half a pound of butter in a batch of cookies, it becomes “short” — because “short” means, historically, pastry with a high percentage of fat. Thus shortbread cookies are — when correctly made — rich, crumbly and impossible to resist. In their simplest form, they taste mostly of sweet and sweetened butter, so the best butter you can lay your hands on will make a difference here. I like that side-of-the-tongue tingling presence of saltiness, and so I tend to use a little more salt than is strictly necessary, hence the range in the recipe.
Spiced Figs in Port
Sylvia's Fruitcake
This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.
Christmas Fruitcake
Though some people love it and other people hate it, fruitcake is the ultimate homemade Christmas food gift. Since it is nothing more than fruits and nuts in an egg-flour-butter batter, you can vary the proportions to suit your taste.
Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Moroccan Semolina and Almond Cookies
Semolina flour gives these rather plain-looking but delicious cookies, adapted from "Dorie's Cookies" by Dorie Greenspan, a delightfully sandy texture. Almond flour makes them moist and rich, adding a gentle flavor and scent. If you don’t have almond flour, make your own by pulsing blanched almond slices in a food processor until they're finely ground. Just don’t over-process, or you’ll wind up with almond butter. And if you’re not a fan of orange blossom water, you can leave it out, or substitute rose water.
Easy Cakeless Fruitcake
For those who prefer fruits and nuts to batter, and very little work, this simple cake is appropriately named.
Mott and Mulberry
Leo Robitschek, bar manager at The NoMad in Manhattan, named this cocktail for two Little Italy streets, in homage to its Italian and American ingredients. He aimed to create a drink that was festive, like a hot spiced cider, while avoiding the rich excesses of some traditional holiday tipples. The cocktail is basically a whiskey sour armed with two secret weapons: the distinctly sweet-tart flavor of Honeycrisp apple juice and Amaro Abano, which the bartender called a “spice bomb, adding cinnamon and clove notes while adding a pleasant bitterness.” It is suited for the cocktail hour, or just before dinner.
Classic Cranberry Sauce
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Freda Mary Lord's Date And Walnut Loaf
Curried Mousse
Smoked Trout Mousse
All-in-One Holiday Bundt Cake
This holiday recipe comes from the baking expert Dorie Greenspan. She calls it "all-in-one" because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It's really the perfect dessert for either feast, or any occasion in between. If you like, half a cup of bittersweet chocolate chips make an unexpected but delicious addition.
Babette Friedman’s Apple Cake
This simple, rustic cake is perfect for a holiday celebration or any other occasion.
Anne Severson’s Gingersnaps
Gingersnaps have long been the workhorse of our family Christmas cookie plate. Oh, sure, there were dalliances with other cookies, trends that came and went. We endured the rum-ball phase, and experiments with questionable fudge recipes. But these gingersnaps, not the sexiest cookie and perhaps not the most delicious, had long been the most reliable cookie, the most universally loved.
Smoked Salmon, Fromage Blanc and Caper Spread
One selling point of smoked salmon is that you don't need to do much to it to get it on the table — but take it a step further and break out of the canape cliché. Here, you’ll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It’s a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)
Cranberry Cordial
Scarlet-hued, with just enough sugar to offset the tartness of the berries, this vodka-based spirit submitted by Corey Balazowich was a resounding success. It’s also a good place to use up cranberries left over from Thanksgiving.
Lobster Stew With a Pastry Lid
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter. But sometimes that is too simple a preparation. So how about lobster stew? Not difficult, and easier to eat. For a homey-sophisticated touch, though, we suggest this lobster stew with a pastry lid, finished with a shower of freshly snipped herbs. Here’s how to make it.
Louisiana Gingerbread (Stage Planks or Mule Bellies)
Roast Pork With Applesauce
