What is Christmas without all the scrumptious food involved; no matter how many pounds we know we’ll gained after the holidays we NEVER say no to the food! Christmas meals are somehow just another festivity in themselves – this blog will be showing you the top 10 Christmas breakfasts, appetizers, side dishes, main courses and desserts. Enjoy!
In a large bowl beat 5 eggs and slowly add sugar till thick in consistency. Add 1 cup heavy cream, 1 cup milk, 1 teaspoon vanilla extract, 2 cups of flour, 4 teaspoons of cream of tartar, 2 teaspoons of baking soda, 1 teaspoon salt and 1 teaspoon of ground nutmeg and beat it until a thick dough-like consistency forms. Knead the dough and place it in a greased bowl for 2-3 hours. Roll the dough and use a doughnut cutter; deep fry at 375o.
Stuffed Apricot French Toast
In a bowl beat 1 packet of cream cheese and 1 teaspoon of vanilla extract until the texture is fluffy; add in ½ cup finely chopped walnuts and set aside. Cut bread loaf into 1 ½ inch sliced; cut a pocket in each slice and fill it in with the cream cheese mixture. In another bowl beat 4 eggs, 1 cup whipped cream, ½ teaspoon ground nutmeg and ½ teaspoon vanilla. Dip bread sliced into this mixture and fry them until golden brown. Meanwhile, heat 1 jar of apricot preserves with ½ cup of orange juice and drizzle it over the French toasts.
Almond ‘Feta’ with Herb Oil
Rinse 1 cup of blanched almonds under cold water, place in a large bowl and fill with 3 inches of water; cover the bowl and let it stay for a night. Drain the almonds and put them in a blender, add ½ cup water, ¼ cup lemon juice, 2 tablespoons of olive oil, 1 clove of garlic and 1 – ¼ teaspoon salt and blend for 5 minutes. Place a large strainer with 4 sheets of cheesecloth and place the almond mixture on top; tie the cheesecloth and form a bag. Refrigerate overnight. Squeeze out any liquid and take the almond mixture ball; place on a baking sheet and flatten into a 6 inch circle. Bake at 200o for 40 minutes and when cooled, refrigerate it until chilled. In a skillet heat ½ teaspoon dried thyme, 1/8 teaspoon dried and crushed rosemary, 3 tablespoons of olive oil; cool it down a bit and drizzle it over the almond mixture. Serve with crackers.
In a large bowl, mix 1 cup mayonnaise, ½ cup sour cream, 3 ounce of cream cheese, 6 chopped green onions, 1/3 cup crumbled cooked bacon and 1 envelope of ranch salad dressing mix. Add in 2 packaged of frozen chopped spinach; spread over 6 floured tortillas and roll up tightly. Refrigerate for 5 hours; cut into ½ inch slices and serve.
Roasted Vegetable Medley
Cut 3 Yukon Gold potatoes into wedges 2 medium sweet red peppers into 1 inch pieces, peel and cube 1 small butternut squash and 1 medium sweet onion as well and mix in a large bowl. In another bowl, whisk 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 2 tablespoons minced fresh rosemary, 1 tablespoon minced fresh thyme, 1 teaspoon salt and ½ teaspoon pepper. Pour this liquid over the vegetables and toss them. Transfer the vegetables into 2 greased pans and bake for 425o for 40 minutes and serve.
Acorn Squash with Cranberry Stuffing
Cut 2 medium squash in half and cut a thin slice from the bottom to make them sit flat. Place the hollow side down in a baking dish, add ½ cup water; cover and bake for 45 minutes at 375o. In a skillet, sauté ¼ cup chopped celery and 2 tablespoons chopped onion in 2 tablespoons of butter until tender. Add 1 medium tart apple, ½ teaspoon salt, ½ teaspoon lemon juice, and 1/8 teaspoon pepper. Cook it on a low heat and till apple is tender; add in 1 cup fresh cranberries ½ cup sugar and 2 tablespoons of water. Cook until liquid has thickened to a syrup-like consistency. Turn the squash halves over and stuff with cranberry syrup. Bake further for 15 minutes.
Herbed Rubbed Turkey
Combine 2 tablespoons of rubbed sage, 1 tablespoon salt, 2 teaspoons garlic powder, 2 teaspoons celery seed, 2 teaspoons dried parsley flakes, 2 teaspoons curry powder, 3 teaspoons pepper, 1 teaspoon paprika, ½ teaspoon ground mustard and ¼ teaspoon ground allspice in a bowl. Rub half the mixture in the cavity of the turkey and add 3 bay leaves; rub the rest on turkey skin. Tie drumsticks together and place the turkey in a roasting pan, roast it with your choice of method till thermometer reads 180o; cover the turkey and leave for 15 minutes before slicing it.
Crab Imperial Casserole
Boil 3 cups of spiral pasta; meanwhile, sauté 1 – ¾ cups sliced fresh mushrooms in 5 tablespoons butter. Add in 2 tablespoons all-purpose flour, ¾ teaspoon pepper and ½ teaspoon salt and 1 – ½ cup milk; stir until well blended. Bring to a boil and let the mixture thicken. Add in 4 cans of lump crabmeat and 1 can of condensed cream of mushroom soup. Drain pasta and add crab mixture; transfer in a greased baking dish and sprinkle with ¼ cup crushed butter crackers. Bake for 30 minutes at 350o.
Caramel Pumpkin Tiramisu
Cut 6 ladyfinger cookies in half widthwise; in a shallow bowl, combine ¼ cup maple syrup and 2 tablespoons bourbon and dip six whole ladyfingers and six half ladyfingers into the mixture. Arrange in a single layer in an 8 inch square dish. In another bowl, beat ½ cup heavy cream and ¼ cup sugar until soft peaks form. In a large bowl, combine ¾ cup solid-pack pumpkin, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon salt fold in whipped cream. In another bowl, mix 4 ounces of cream cheese, 2 tablespoon confectioner’s sugar and ½ cup heavy cream until thickened. Spread half of the pumpkin mixture over ladyfingers in the dish, dip 6 ladyfingers in the maple mixture and arrange it on top. Top it off with the rest of the pumpkin mixture followed by the cream cheese mixture. Cover and refrigerate for 8 hours. Heat caramel sauce with bourbon in a microwave and serve with warm tiramisu.
In a Dutch oven, whisk 12 eggs 1 – ½ cup granulated sugar and ½ teaspoon salt. Gradually add 1 quarter milk and cook over low heat till thermometer reads 160o for 25 minutes. Pour into a large bowl and add 2 teaspoons vanilla extract, 1 teaspoon ground nutmeg and another quarter of milk. Place the bowl in an ice-water bath and stir frequently till mixture has cooled down; cover and refrigerate for 3 hours. Before serving, beat cream until soft peaks form and add it to chilled eggnog.