Christmas
1676 recipes found
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Basic Sugar Glaze
Winter Fruit Salad
Triple Chocolate Drops
Moira Hodgson's Gingerbread Cookies
Individual Gingerbread-Apple Upside-Down Cakes
Pumpkin and Ginger Scones
Just in case you didn’t get enough pumpkin pie flavor at the Thanksgiving table, here’s a nice breakfast pastry for the day after.
Mazarin Cake
Indian Pumpkin Pudding
Indian pudding is an old-fashioned American dessert made with cornmeal, milk and molasses. I added pumpkin to the mix and came up with a deeply satisfying pudding, like pumpkin pie without the crust. I enjoy it warm or cold (I’ve been eating the remains of my recipe test with yogurt for breakfast).
Food-Processor Apple Tart
I use the food processor for just about every pastry dough there is — and have for 20 years. And I cut far more even slices, far faster than I ever could by hand, of almost anything sliceable.
Ricotta Kisses
These baci di ricotta -- perfect kisses, hot, soft and melting -- are a surprisingly easy dessert. It's just a question of mixing the ingredients in a bowl (by hand) and then frying rounded teaspoonfuls of the batter in just under an inch of oil until you have some light, small, vaguely ball-shaped fritters that need no more than a powdery dusting with confectioners' sugar. Put a dish mounded with them on the table with coffee and watch them go.
Deconstructed Pumpkin Pie
PBJ Sandwich Cookies
Cookies made with peanut butter seem to keep getting better, especially as we learn to appreciate salty desserts. The peanut-butter-and-jelly sandwich cookie recipe here was inspired by a nearly savory PBJ dessert at Momofuku Ssam Bar a couple of years ago.
A Country Syllabub
Caramelized Sunchokes with Beet Confit
Christmas Pudding Chewton Glen
According to that English guide to all things gastronomic by Mrs. Isabella Beeton, ''Beeton's Book of Household Management,'' a ''Very Good Christmas Plum-Pudding'' sufficient to feed eight people should consist of raisins, currants, mixed peels, bread crumbs, suet, eggs and brandy. This version, from the Chewton Glen restaurant, near Southampton at the edge of New Forest in southern England, makes two puddings. Each will serve eight to 10.
Hot Rum And Cider Punch
Joyce Molyneux's Christmas Pudding From The Carved Angel
Tropical Fruit Trifle
Smothered Shrimp in Crab-Meat Gravy
Alexander Smalls, the chef and an owner of two Harlem restaurants, the Cecil and Minton's, serves this dish over grits as an appetizer at Christmas, but it’s hearty enough for a meal at almost any time of year. It is a recipe rooted in the culinary traditions of the South Carolina coast and benefits mightily from the use of fresh shrimp and crab.
Christmas Pudding Dorchester
Pumpkin Gelato
This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée, it must be roasted until very soft in order for the purée to be extremely fine.
12-Fruit Compote
