Christmas
1676 recipes found
Toasted Coconut Shortbread
These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.
The Giving Tree
This holiday-season cocktail is intended as “a cold version of a type of mulled wine, from Nordic or Germanic tradition,” said its inventor, Mike Ryan, head bartender at Sable Kitchen & Bar in Chicago. The red wine lends a nice roundness; the rye gives strength; and the Drambuie provides sweetness and spice, while pulling the drink into Rusty Nail territory. It’s a natural before-dinner sipper.
Salmon Wrapped in Phyllo With Spinach and Cheese
Campari Cranberries With Rosewater
Christmas Turkey
Helen Kent's Apple Pie With Quince
Pistachio- Pear Strudel
Neige Aux Marrons Glaces
Gateau aux Marrons
Poularde de Noel (Capon stuffed with chestnuts and truffles)
Two-Potato Gratin
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Poached Oranges
Poached oranges make a satisfying, colorful dessert. The oranges have a concentrated taste, especially with the addition of Grand Marnier.
Chestnut Stuffing
Stewed Chestnuts With Ricotta
Bûche de Noël (Christmas yule log)
Chocolate Chestnut And Cherry Cake
Sweet Potato, Pumpkin and Apple Puree
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Chocolate and Fresh Cream Truffles
Act of Faith
This dark winter cocktail from Dan Greenbaum, who has mixed drinks at The Beagle in the East Village and Attaboy on the Lower East Side, pairs sweet Pedro Ximénez sherry with two kinds of rum and a sizable dose of Angostura bitters, which adds spice elements. The mixture comes on like a rich, rum old-fashioned, the forthright flavors of the rum, sherry and bitters intertwined in a fruitcake-like medley of clove, allspice, nuts, molasses and dried fruits. It’s a nightcap, to be sure, made to accompany dessert at your holiday feast.
American 25
This drink, intended as a holiday-season quaff, is a simple riff on the French 75, a Prohibition-era Champagne cocktail that includes lemon juice, simple syrup and —depending on which scholar or bartender you consult — gin or Cognac. (Both versions taste good.) Substituting for the traditional spirit is flavorful, fruity apple brandy (make certain you get the bonded version) and peaty Scotch (either single malt or blended will do, as long as there’s plenty of smoke on it). The two are natural liquid partners. The aromatic, effervescent result is as pleasing to the nose as it is to the tongue. The name is a nod to the provenance of the primary spirit (apple brandy is as old as the republic) and the day of year it’s meant for, Christmas.
Frozen Maple Mousse Pie With Chocolate-Maple Sauce
This refreshingly cold maple mousse benefits from a comfortable staple, ground dark chocolate cookie crumbs, for its crust. The bitter chocolate in the crust and in the sauce gives a stunning edge to the mellow frozen maple cream.
Turkey Legs
This holiday drink is “Bob Hope’s Christmas in Hawaii” in a glass: a tiki-like creation with some spice, owing to the rum and allspice dram, and tropical notes from the mint and lime. Its creator, Jon Santer — the proprietor of The Prizefighter, a bar in Emeryville, Calif. — says it’s easy to make: “It requires no special tools, not even a shaker tin or a strainer or anything. Most importantly, it requires no technique. It’s easily batched and has no time-sensitive ingredients like sparkling wine or soda, so one could make the whole thing ahead of time, measure 3.25 ounces into glasses and be ready to swizzle when guests arrive.”
Tangerine Juice With Mint
Tony Garnier’s Gumbo
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting meats, most of which can be substituted if you can't find them at the store, though the duck is tough to live without. Mr. Garnier picked up the recipe in the 1970s at Jay's Lounge and Cockpit in Cankton, Louisiana, a dive deep in Cajun country where the proprietor would keep a pot of gumbo simmering for when the music and the cockfighting were done for the night. ''I became interested in how to cook it, so I'd sneak back to the kitchen and ask questions,'' Mr. Garnier said. He refined the recipe for years. It is now at its apex.