Christmas
1676 recipes found
Swedish Brown Beans
Provencale Vinegar
Pickled Beets
Blueberry Shrub
Creamy Macaroni And Cheese
Spiced Potted Shrimp
In the history of British cuisine, potting perishable foods — that is, sealing ingredients in a crock under a thin layer of clarified butter — was a way to preserve them. Thanks to modern refrigeration, preservation is no longer the point, but luscious, buttery potted dishes are still popular throughout Britain. Here, diced shrimp are aggressively seasoned with anchovy, celery seed, lemon zest and garlic before being sealed into ramekins. Potted shrimp is a very rich dish, best served in small quantities with hot toast on the side to melt the solidified butter back into a creamy sauce. Or, scoop out the shrimp and butter and mix it with hot pasta to create an instant scampi-like dish.
Four-Cheese Macaroni and Cheese
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.
Lemon Fennel Olives
White House Fruitcake
Pastry chef Roland Mesnier has updated the version of the fruitcake made at the White House for many years.
Pumpkin Cake
Cake in a Shoe Box
Vanilla Flan
Mock Oyster Pudding
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Crescents With Pecorino Romano Cheese
Prunes Poached In Red Wine
Zabaglione
Grape Salad
This grape salad, which falls into the same category of old-fashioned party dishes as molded Jell-O salad, comes from a Minnesota-born heiress, who tells me it was always part of the holiday buffet in her family. It couldn’t be simpler to prepare and has only three ingredients: grapes, sour cream and brown sugar. Rather like a creamy fruit salad with a crisp sugar topping, it really is delicious, though the concept sounded strange to me before I first tasted it. Other versions, I hear, call for softened cream cheese and nondairy “whipped topping”; I can’t say I’ll be trying that. Some cooks caramelize the brown sugar under the broiler and some don’t, but I definitely recommend this step, which gives the dish a crème brûlée aura.
Scotched Broth
Apricot Jellies
Red Wine-Braised Short Ribs With Carrots
Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours’ slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic in traditional French cooking, and produces truly delicious results. Like all other braises, this one improves if made a day (or two) in advance of serving, though you can certainly make it all in one go if you wish. Cooking it ahead accomplishes a number of things, not least of which is that it needs only reheating to serve. Another is that refrigerating the braise in its juices always seems to intensify the flavors. Yet one more reason: It is easier to remove the fat on the surface of the liquid when it is cold, rather than trying to skim it from the surface hot.
Cranberry-Rice Pudding
Pear Cranberry Galette
I used Bartlett pears for this juicy galette, but pretty much any variety will work, as long as they’re not overly ripe.