Christmas
1676 recipes found
Cranberry Pie
Royal Scotch Shortbread
1958: Eggnog
This recipe appeared in The Times in an article by Craig Claiborne. As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
Rice Pilaf With Pistachios and Almonds
This dish is inspired by a number of Persian rice pilafs, but it’s simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Sweet Potatoes With Mustard Sauce
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes – sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs – rosemary, tarragon, sage – can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or 1/4 cup olive oil for the sour cream.)
Garden Vegetable Gratin
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here's a vegetable-rich version, from cookbook authors Bruce Weinstein and Mark Scarbrough, made with potatoes, carrots, zucchini and peas.
Butterscotch Scotch Eggnog
In this recipe, the smoky Scotch makes the eggnog more complex and gives it a savory taste, which goes nicely with the caramelized flavor of the brown sugar. If you’re wary of using raw eggs, here’s a version with a cooked custard base.
Rum-Raisin Cake
Melted Red Peppers and Garlic
Cranberry Nut Bread
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Basic Braised Turkey
Mâche and Radicchio Salad With Beets and Walnut Vinaigrette
Of all the greens I worked with this week, mâche has the sweetest, mildest flavor. It goes nicely with the bitter radicchio, sweet beets and the nutty vinaigrette. Mâche is so delicate that it takes very little dressing.
Fennel, Kale and Rice Gratin
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Thumbprint Cookies With Toasted Nuts and Whole Grains
You can use any type of toasted nut or whole-grain flour in this recipe, generating infinite possibilities. Cashews, pumpkin seeds, pistachios, hazelnuts; barley, brown rice or oat flour; any jam you like. We chose pecans and rye flour, aiming at a cookie with a little salt and tang.
Beet, Potato, Carrot, Pickle and Apple Salad
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.
Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Pot Roast With Cranberries
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet. Once browned, toss in a bag of cranberries, orange peel, orange juice, a good half cup of sherry vinegar and a pinch of cayenne. Cover and simmer until tender. It's a lively, perfectly-balanced, cold-weather meal. It also makes a mercifully easy Christmas main.
Chocolate Straws
Grapefruit and Navel Orange Gratin
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I’m giving you a weight rather than a number. You may not use the whole amount but I’m sure you’ll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy – though juicer -- as big navel oranges.
