Christmas Recipes
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Bread Stuffing
Makes 6 Servings
2 tablespoons olive oil
1 pound sliced fresh mushrooms
3 stalks celery, diced
2 onions, chopped
1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
1 (16 ounce) package herb-seasoned stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 tsp rubbed sage
2 tsp dried thyme
2 tbsp garlic powder
Salt and pepper to taste
1. Heat oil in a large skillet over medium heat. Saute the mushrooms,
celery, and onions until softened.
2. Dampen the fresh bread cubes (not the stuffing mix,) then squeeze out
any excess water.
3. In a large bowl, combine the mushroom mixture, bread cubes, stuffing
mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic
powder,
salt, and pepper, and mix well. The stuffing should have a rather
paste-like
consistency. Mix in additional chicken broth as necessary.
4. Loosely pack stuffing inside turkey cavity before roasting.
Recipe Variations:
-This is a very basic stuffing recipe. Feel free to add in anything you'd
like, such as sausage, cranberries or chopped nuts.
Walnut-Cranberry Stuffed Brie
Serves 12
1/2 cup chopped walnuts, toasted
1/2 cup raspberry preserves
2/3 cup dried cranberries
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
1 (8-ounce) 4 1/4-inch diameter round Brie cheese
1 tablespoon milk
1 tablespoon water
1 egg
1. Heat oven to 400°F. Combine walnuts, preserves and cranberries
in small bowl; set aside.
2. Place 1 pastry sheet on lightly floured surface; top with second sheet.
Roll out to 13-inch square.
Cut to 13-inch circle. Place pastry circle onto greased 15 x 10 x 1-inch
jelly-roll pan.
3. Remove center of Brie cheese, using small sharp knife, in as large a
piece as possible, leaving
1/4-inch shell around outside edge and bottom. Set center of cheese aside.
4. Evenly press walnut-cranberry mixture into shell. Gently place Brie
cheese center on top of
walnut-cranberry mixture. (Do not push down or edges may crack.) Place
filled Brie cheese in center
of pastry circle. Gather pastry up around Brie, holding firmly at top;
pinch edges of pastry to seal.
Check for holes in pastry, patching with extra pastry, if needed. Decorate
top with star-shaped pastry
cut-outs, if desired.
5. Beat together milk, water and egg in small bowl with fork;
brush over pastry. Bake for 38 to 42 minutes or until medium
golden brown. (Brie may leak when baking.) Let stand 15
minutes to allow Brie to set. Serve with apple slices or
crackers.
Glazed Baked Ham
1 12 lb. ham
1 cup firmly packed brown sugar
1 tbsp mustard
1/4 cup pineapple juice
6 slices fresh or canned pineapple
6 maraschino cherries
1. Place ham, fat side up on rack in open roasting pan. Bake in
350 degree oven for 3 to 3 1/2 hours.
2. Combine sugar, mustard and pineapple juice. Remove ham
from oven 45 minutes prior to completed baking time. Pour
off excess fat. Spread 1/3 of the glaze on fat side. Arrange
pineapple slices and cherries on the glaze, pressing firmly.
3. Return to oven and baste with remaining glaze at 15 minute
intervals.
Creme Brulee with Spice Rum
Serves 6
2 cups coffee creamer (the recipe called for this, but I think
you should be able to substitute real cream)
1 tbsp cornstarch
2 tsp flour
1/2 cup sugar
3 eggs yolks
1 egg
2 tbsp spiced rum
2 tsp vanilla extract
1/8 tsp salt
1 tbsp brown sugar
3 tbsp sugar
1 can (14 oz.) sweetened condensed milk
1. Preheat oven to 325 degrees. You will need six 5-ounce ramekins. Place
them in a shallow baking
dish or roasting pan, leaving space between them.
2. In a small saucepan combine creamer, cornstarch and flour; whisk
together until dissolved. Cook
over medium-high heat, stirring constantly with a wooden spoon to prevent
scorching, until mixture
thickens and coats the back of the spoon. It should be the consistency of
heavy cream. Remove from
heat and cool for 10 minutes.
3. In a medium-size bowl combine sugar, egg yolks, whole egg, rum, vanilla
and salt. Whisk together
until smooth, then whisk in the condensed milk and cooled creamer mixture.
Be careful not to
over-whisk as this will create too much foam on the surface of the
custards. Strain mixture through a
fine-mesh sieve. Divide mixture evenly among the 6 ramekins and pour
enough hot water around them
to come 3/4th of the way up their sides.
4. Bake for approximately 45 minutes to 1 hour, or until custards are set.
Remove from oven, cool
custards to room temperature in the pan, then remove them from their water
bath and refrigerate for
at least 4 hours or overnight before making burnt sugar topping. The sugar
isn't actually burnt but
rather caramelized to a golden amber on top of the custard. As it cools,
the caramel hardens, making
the signature crisp sugar crust.
5. Preheat broiler. Combine brown sugar and 3 tablespoons
sugars, breaking up any lumps. Sprinkle the top of each
custard with 2 teaspoons of sugar mixture, spreading it as
evenly as possible. Place custards under the broiler until sugar
caramelizes to a golden amber. It is best to do only a couple at
a time, making it easier to watch them so that the sugar
doesn't burn. Refrigerate custards for 1 hour before serving,
to harden the sugar crust and cool the custard. Serve with
fresh berries, if desired.
Christmas Pinwheels
2 8 oz pkgs. cream cheese, Softened
1 4 oz pkg. Ranch salad dressing mix
1/2 cup Minced sweet red pepper
1/2 cup Minced celery
1/4 cup Sliced green onions
2 cloves garlic, minced
1/4 cup Olives
4 10" flour tortillas
1. Mix the cream cheese and Ranch dressing mix until smooth.Add red
pepper, celery, onions, garlic, and olives, mix well.spread about 3/4 cup
on each tortilla.
2. Roll up tightly, wrap in plastic wrap. Refrigerate for at least 2
hours before slicing. Slice into 1/2" pieces.
Roast Pork with Maple and Mustard Glaze
Serves 8
2 1/2 pounds boneless pork loin roast
1 cup real maple syrup
4 tbs prepared Dijon-style mustard
2 1/2 tbs. cider vinegar
2 1/2 tbs. soy sauce
salt and pepper to taste
1. Stir together the maple syrup, mustard vinegar, soy sauce, salt,
and pepper in a small bowl. Set glaze aside.
2. Place pork roast in a shallow roasting pan. Spread glaze evenly
over pork roast.
3. Roast pork in a 350 degrees for about 45 minutes to 1 1/2 hours.
Remove from oven, and let rest about 10 minutes before slicing to serve.
Rum Balls
makes 16
4 oz semi-sweet chocolate
1 tbs whipping cream
2 tbs rum
1 1/3 cups icing sugar, sifted
2-3 oz chocolate vermicelli
1. Over slow heat, melt the chocolate and stir in cream and rum.
2. Beat in the icing sugar until mixture is fairly stiff.
3. Roll into small balls and coat with the chocolate vermicelli.
4. Place on a cookie sheet, and refrigerate for several hours.
Sugar Cookies
1 cup oil
1 cup powdered sugar
1 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla
4 cup plus 4 T. flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
Preheat oven to 350 degrees.
1. Cream oil, powdered sugar, butter and white sugar. Add eggs and
vanilla, cream this mixture very well.
2. Sift flour, baking soda cream of tartar and salt. Add to the
creamed mixture and cream well again until thoroughly mixed.
CHILL COVERED OVERNIGHT.
3. Roll into balls the size of walnuts. Roll balls in sugar, put on
cookie sheet and flatten with a glass dipped in sugar.
Bake at 350 degrees for about 11 minutes. Do NOT overbake.
This will make about six dozen. MMMMMMmmmmm. More likely five dozen
since these cookies mysteriously disappear when kids are around.
Rich Eggnog
Serves 8
6 Large eggs
3/4 cup Sugar
1 1/2 cups Brandy
1/2 cup Rum
4 cups Milk
4 cups Cream
1/2 cup Icing sugar
Nutmeg to sprinkle
1. Separate the yolks from the whites of the eggs. Beat the yolks
slowly while simultaneously adding the sugar, do this until the mixture is
pale and golden.
2. Slowly add in the brandy and rum, then beat in the milk and half
the cream. Set aside until just before serving.
3. Whisk the egg whites until stiff and fold them into the eggnog
mixture. Whip the remaining cream and icing sugar until thick.
Top each glass of eggnog with whipped cream and a shake of nutmeg.
Hunukkah Recipes
Classic Potato Latkes
Makes approx. 10 latkes
4 medium potatoes (about 1-1/2 pounds)
3 tablespoons rendered chicken fat (schmaltz)
2 slightly beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream (optional)
Applesauce (optional)
1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with
chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke,
press mixture into patties about the size of the palm of your hand,
squeezing out excess liquid.
2. In a large skillet heat chicken fat over medium-high heat. Carefully
slide patties into hot fat.
3. Cook over medium-high heat about 2 minutes or until latkes are golden
brown, turning once.
4. Repeat with remaining batter. Add additional fat during
cooking, as needed. If necessary, reduce heat to medium to
prevent over browning. Drain on paper towels and keep warm.
Serve with sour cream or other toppings, if desired.
Beef Brisket
Makes 6 Servings
4 pounds beef brisket
1 onion, sliced
1/2 cup tomato ketchup
1/2 cup chili sauce
2 tablespoons packed brown sugar
5 cloves garlic, minced
1 (12-ounce) can beer
1. Preheat oven to 300 degrees
2. Season meat with salt and pepper and place in a 9 x 13-inch pan; cover
with onion. In a small bowl, combine ketchup, chili sauce, sugar, garlic
and beer; pour mixture over meat. Cover with foil and bake for 4 hours.
3. Remove foil and bake uncovered for an additional 35 to 40 minutes.
Remove meat from pan; let cool. Slice meat cross-grain.
4. Make gravy. With an immersion blender or a blender, blend
all liquid from the pan. Cook and stir until thick. Return sliced
meat to baking dish and reheat. Serve with gravy.
Sufganiyot (Jelly Doughnuts)
Makes 12
1 tbsp dry yeast (1 pkg)
4 tablespoon sugar
3/4 cup lukewarm milk (or water for pareve)
2 1/2 cups flour
pinch of salt (does it hurt the salt to get pinched :-))
1 tsp cinnamon
2 eggs, separated
2 tablespoon butter (or pareve margarine)
Apricot, strawberry or some type of preserves
Sugar
Vegetable oil
1. Mix yeast, 2 tablespoons sugar and milk. Let sit till it bubbles. Sift
flour, mix in remaining sugar, salt, cinnamon, egg yolks and yeast
mixture.
2. Knead dough until it forms a ball. Add butter or margarine, knead until
butter is well absorbed. Cover with a towel and let rise overnight in
fridge.
The next morning:
3. Roll out the dough to a thickness of 1/8 inch. Cut dough into 24 rounds
with a juice glass or other object about 2 inches in diameter. Place 1/2
teaspoon of preserves in center of 12 rounds. Top with the other 12. Press
down at edges, sealing with egg whites. Crimping wtih the thumb and second
finger is best. Let
rise for about 30 minutes.
4. Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the
hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper
towels.
5. Roll in sugar.
Kwanzaa Recipes
Coconut Biscuits
2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
2 tablespoons sugar
1 cup sweetened flaked coconut
1/4 cup butter or margarine (cold)
2 eggs
1/3 cup milk
1. Preheat oven to 450 degrees. In a bowl, combine flour, sugar, baking
powder, salt and coconut. Cut in the butter until the mixture looks like
coarse crumbs. Combine the eggs and milk, and then fold it into the dry
ingredients just until moistened. Turn the dough onto a floured surface
and pat gently into a 8 inch circle (about 3/4 of an inch thick).
2. Cut the dough into eight pie-shaped wedges. Separate the
wedges and place them onto a lightly greased baking sheet.
Before baking, let the uncooked biscuits rest 10 minutes. Bake
at 450 degrees for 13-17 minutes, or until golden brown.
Okra Gumbo
Serves 8
2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes
1. Peel and clean shrimp. Melt butter in soup pot. Add okra,
onion, green pepper and saute. Add garlic and chopped
parsley and cook for 2 minutes.
2. Add chicken stock and tomatoes. Add shrimp and cook over
medium heat for 30 minutes. Stir thoroughly. Serve with rice.
Sweet Potato Pie
9" pie shell, baked
2 cups sweet potatoes, (cooked or canned and drained)
4 tablespoons melted butter or margarine
3 eggs
1 cup granulated sugar
3/4 cups buttermilk or milk
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/4 cup chopped pecans
1. Preheat oven to 325°F
2. Mash sweet potatoes with butter until smooth
3. Mix in eggs, sugar, buttermilk, cinnamon, nutmeg, and vanilla. Pour
into pre-baked pie shell
4. Bake 45-60 minutes or until the center is set
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