Christmas
1676 recipes found
Flaky Pastry
Toasted Pecans
The pecans are roasted with butter until they are gorgeous and golden with just the right crunch.
Maida Heatter's Apple Cranberry Pudding
Caramelized Apple-Pecan Cake
A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.
Mache or Mesclun With Blue Cheese Dressing
White Fruitcake
Poached Pears With Asian Spices
Pecan Coffee Cake With Warm Caramel Sauce
This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to “special occasion dessert” status.
Christmas Pudding
Aunt Victoria's Biscotti
Salmon Cakes With Thai Basil Yogurt
Ginger and Thai basil yogurt is a wonderful accompaniment for these fish cakes, but they are also great with just a squeeze of lime if you want to save time. The cakes are best cooked as soon as they are shaped and served as a starter or a snack. However, if you wish to make them ahead of time, or if it's just a matter of preference, swap out the sunchokes (also known as Jerusalem artichokes) for more potato and chill them once they are formed. They should keep for a couple of days in the refrigerator, ready to be fried. If you cook them from cold, pop them into a hot oven after frying to make sure they are properly heated through.
Almond Flour Crab Cakes with Lemon Aioli
Cornish Hens With Walnuts
Morel Gravy
Shrimp Toast With Fresh Ginger
Raspberry-Rose Truffles
Poached Pears In White Wine And Ginger Sauce
Guy Pascal's English Trifle
Roquefort-and-Pear Eggnog
This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said “sweeps the field.” She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. “Freeman is a man who isn’t shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like ‘the Waylon,’ which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park.” What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.
Alfred Portale's Christmas Turkey Sandwich
Diners flock to the Gotham Bar and Grill to eat the chef Alfred Portale’s elegant towers of beautiful food. But on the day after a turkey holiday, he’s just like the rest of us, making sandwiches with leftover meat. Here he combines turkey and stuffing along with lettuce, tomato, thin-sliced red onion and an elegant homemade mayonnaise on crusty Italian bread to update the old white-bread and dark meat special we’ve all had so many times. Adding a smear of cranberry sauce would not be an error.
John Loring's Corn Pudding
Chicken Breasts In Sweet Red Pepper Sauce
Red Pepper Puree