Ambrosia

8-10 servings

2 hrs 30 mins (30 mins prep, 2 hrs wait)

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1/2 cup heavy cream

1 tablespoon sugar

4 ounces sour cream

1 cup supremed* or canned clementine orange segments, approximately 6 clementines ("supremed" means the fruit segment is cut out from between the membranes in the citrus, so only the central fruit piece remains without the skin/membrane on it)

1 cup chopped fresh pineapple

1 banana, sliced (optional, soaking banana in some of the juice from oranges/pineapple after slicing will help keep it from browning)

1 cup frozen grapes (optional, frozen grapes make a great snack if you've never tried them, by the way)

1 cup freshly grated coconut OR unsweetened dessicated/dry coconut flakes

1 cup total of toasted, chopped pecans and/or walnuts

1/2 cup drained maraschino cherries

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1. Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.

2. Add the sour cream and whisk to combine.

3. Add the orange, pineapple, banana and grapes (if using), coconut, pecans/walnuts, and cherries and stir to combine.

4. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

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Apple Stuffing (for Pork/Ham)

10 servings

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5 cups 1/2-inch cubes crustless firm white bread (about 7 ounces)​

4 tablespoons butter

4 cups onion, chopped

2 cups celery, chopped

1-2 peeled Granny Smith apples, cut into small cubes

2-3 cloves garlic, minced

1 tablespoon dried parsley

2 teaspoons dried thyme

2 teaspoons dried sage

1/2 teaspoon minced rosemary

1/4 teaspoon ground nutmeg

1 cup low-salt chicken broth​

1/4 cup unsweetened apple juice

2 large eggs

1/3 - 1/2 cup walnuts, chopped 

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1. Preheat oven to 350°F. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool.

2. Melt 4 tablespoons butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples and garlic; sauté until tender and beginning to brown, about 10 minutes. Mix in herbs and nutmeg and cook just until herbs are fragrant.

3. Add mixture to bread. Add broth and apple juice to same skillet and bring to boil, scraping up any browned bits. Pour broth into stuffing and mix until well-incorporated. (Stuffing and broth can be prepared 1 day ahead. Cover and chill.)

4. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Beat eggs; mix into stuffing. Stir in walnuts. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes.

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Chocolate Fudge

32 servings

45 mins (15 mins prep, 30 mins cook) + 2 hrs wait 

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2 ounces unsweetened chocolate squares OR 1/3 cup cocoa

3/4 cup milk, scalded

2 cups sugar

1 tsp corn syrup or golden syrup (required to help prevent seed crystals from sugar causing rapid crystallization)

2 tbsp butter (use 3 tbsp butter instead if using cocoa instead of chocolate squares)

Pinch of salt

1 tsp vanilla 

1/2 cup chopped nuts (optional)

*Required equipment: candy thermometer 

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1. Line 8-inch-square baking pan with foil.

2. Melt chocolate in milk.  Add sugar and corn syrup.  Cook slowly, stirring until sugar completely dissolves (this is important or else your fudge will be grainy with sugar crystals).

3. Cook gently to soft ball stage, 234 F, stirring frequently.

4. Remove from heat and stir in butter and salt, then cool to lukewarm (110 F) at room temperature (do not put in fridge or freezer to cool), without stirring.

5. Add vanilla, beat vigorously until fudge becomes thick and loses its gloss. Quickly spread into your prepared pan.

6. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

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Chocolate Yule Log

10 slices, 484 calories/slice

40 mins (30 mins prep, 10 mins cook)

 

3 eggs

1/2 cup sugar

1/2 cup all-purpose flour (less 2 tbsp)

2 tbsp cocoa powder

1/2 tsp baking powder

3 1/2 tbsp (50g) butter

1/2 cups (120 g) dark chocolate, broken into squares

1 tbsp corn syrup, golden syrup, or honey

1 1/2 cups (300ml) heavy cream

3/4 cup (180g) powdered/confectioners/icing sugar (all are names for the same thing), sifted

2-3 candy mints, crushed (optional)

powdered sugar and holly sprigs to decorate - ensure you remove the berries before serving

 

1. Heat oven to 400F (200C/fan 180C). Grease and line a Swiss roll tin or long baking sheet with baking/parchment paper. Beat the eggs and sugar together with an electric whisk for about 8 mins until thick and creamy.

2. Mix the flour, cocoa and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin/baking sheet. Now tip the tin/baking sheet from side to side to spread the mixture smoothly and evenly out to the corners to make a thin layer. Bake for 10 mins.

3. Lay a sheet of baking/parchment paper on the work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.

4. To make the icing, melt the butter and chocolate together in a bowl over a pan of hot water. Remove from the heat and stir in the syrup/honey and 5 tbsp cream. Beat in the powdered sugar until smooth. Whisk the remaining cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed mint candies, if using, then carefully roll up again into a log.

5. Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch.

6. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted powdered sugar to resemble snow, and decorate with holly.

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Crab Apple Mini Pies

 

 

For Filling:

About a 1 1/2 lb – 2 lbs of crab apples (depending on size)

2 tbsp fresh lemon juice

1 tsp lemon zest 

1 tsp salt

1/2 cup packed brown sugar

1 tsp freshly ground nutmeg

1 tsp freshly grated cinnamon

1 tsp cardamom

3 tsp of minced fresh rosemary (or 1 1/2 tsp dried)

1 stick butter

1 egg, lightly beaten, for brushing

Coarse sugar to sprinkle

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Pie Dough:

2 1/2 cups unbleached all-purpose flour

1 tablespoon granulated sugar

1/2 pound (2 sticks) cold unsalted butter, cubed into 1-inch pieces

1 cup cold water

1 cup ice

1/4 cup cider vinegar

1 teaspoon salt

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1. Place dry ingredients in a large bowl and mix well. Cut in butter with pastry blender. Be careful not to overwork, and make sure you have small pieces or clumps of butter still visible in your dough. Drizzle in your vinegar and ice water slowly, cutting into flour, a little bit at a time. Keep adding until your dough has formed and is easily pliable. Wrap in plastic and refrigerate while you prepare your filling.  

2. Core and cut apples in halves and quarters, making sure they are approximately the same size. Don’t forget to squeeze lemon juice over the apples as you go  (to prevent browning.)  Add zest,  salt, sugars, nutmeg, cinnamon, and rosemary, and stir to combine.  

3. Place your butter in a saucepan and melt over medium heat. Add your crab apple mixture. Let cook until apples are soft and you have a thick syrupy sauce of caramelized butter and sugar in your pan. Put aside to cool.

4. Divide your chilled dough into four. Flour your working area and take one portion and roll out about 1/8-inch thick. Using a large circular mason jar lid or the mouth of a wide glass cut out your circles. Transfer dough on parchment to baking sheets and chill in the refrigerator for at least 30 minutes.  

5. Remove and fill half your dough circles with apple filling – make sure you leave room around the perimeter for pinching. Cut out your stars from half of the circles and put the dough stars aside. Using a pastry brushed dipped in water (or your finger) wet the perimeters of your circles and then place the tops over the fruit. Seal in the fruit by pinching the edges together with a fork (or again your fingers!) Place dough stars on top of some of your pastry circles. (leave a few with no cut outs).  

6. Brush a beaten egg over the surface of the tops of your dough circles and scatter coarse sugar to coat. Bake on a parchment lined baking sheet for 10 minutes in a preheated oven 400 F, until crusts begin to brown. Lower heat to 350 degrees and continue baking until crust is golden all over and juices bubble, about 30 minutes more. Cool completely on a wire rack or serve warm with ice-cream.  

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Crispy Rice Treats

12 pieces

30 mins

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3 tablespoons butter

1 package (10 oz., about 40) regular marshmallows OR 4 cups mini marshmallows OR 1 jar (7 oz.) marshmallow crème

6 cups crispy puffed rice cereal

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Optional Mix-Ins: 

Sprinkles

Mini or regular-sized chocolate chips, peppermint chips, or peanut butter chips

Freeze-dried strawberries or blueberries, blended into a powder

Matcha green tea powder

Nutella

Chopped nuts

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Optional Toppings: 

Sprinkles

Chocolate syrup drizzle

Salted caramel drizzle

Peanut butter sauce drizzle

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1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add crispy puffed rice cereal and any mix-ins, if using. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Add any optional toppings, if using.

4. Cool. Cut into desired shapes, or 2-inch squares. Store in an airtight container and use within 2 days. You can also wrap them in clear cellophane or plastic wrap and hang on the tree when decorating to eat later!

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Dip Mix Ornaments

Each mix makes about 1 cup finished creamy dip for veggies or chips

Note: All 4 of these cute, creative "mix" ornament ideas came from Sprinkle Some Fun food blog. Check it out for more fun ideas! 

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Fiesta Dip Mix: 

1 1/2 tsp dried parsley

1 1/2 tsp dried minced onion

3/4 tsp dried chives

1 1/2 tsp chili powder

3/4 tsp ground cumin

1/4 tsp salt

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Italian Dip Mix: 

3/4 tsp garlic powder

3/4 tsp onion powder

1/2 tsp paprika

1/2 tsp oregano or basil

1/4 tsp celery seed

1/4 tsp seasoned salt

 

Bacon Dip Mix: 

1 tbsp bacon bits (use imitation bacon bits unless storing in fridge)

1/2 tsp beef bouillon granules

1/2 tbsp dried minced onion

1/8 tsp dried minced garlic

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Dill Dip Mix: 

1 tsp dill weed

1/4 tsp seasoned salt

1 tsp onion flakes

1 tsp parsley flakes

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Ranch Dip Mix: 

2 tsp dried parsley flakes

1 1/2 tsp thyme

1 tsp dried onion flakes

1 tsp buttermilk powder (if you want buttermilk ranch flavor)

1/4 tsp garlic powder

1/8 tsp salt

1/8 tsp coarsely ground black pepper

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Base to Add Mix Into: 

1/2 cup sour cream or plain yogurt

1/2 cup mayonnaise

2 tsp lemon juice (optional)

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1. In a medium bowl combine the dip mix ingredients with sour cream/yogurt and mayo (and lemon juice, if using) and whisk together until well-blended. Refrigerate 2 - 4 hours before serving so flavors meld together.

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Divinity

40~48 pieces

1 hr 15 mins (20 mins prep, 55 mins cook & beat) + 12 hrs wait 

*Note: due to the long wait time for the candies to set, it is recommended these be made the day before you intend to eat them

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2 egg whites

2 cups sugar

1/2 cup corn syrup or golden syrup

1/2 cup water

Pinch of salt

1 tsp vanilla

Optional Additions: one or more of the following totaling 1/2 cup -- coarsely chopped toasted nuts, ground pieces of peppermint candy, and/or maraschino cherries 

*Required equipment: candy thermometer 

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1. Beat egg whites to stiff peaks.

2. In a saucepan over medium-low heat, stir sugar into corn syrup and add salt, stirring until sugar and salt are dissolved.

3. Boil the mixture to medium-ball stage (this is candy-makers' speak for how hard the candy will be when cooled), 240 F. 

4. Slowly pour 1/3 of the syrup mixture over the beaten egg whites, stirring constantly.

5. Cook remaining 2/3 of the syrup mixture to very-hard-ball stage, 265 F. Beat the syrup into the egg white mixture -- don't stop beating (if possible, use an electric stand mixer instead of a handheld one -- unless you REALLY want an arm workout).

6. Continue beating until the mixture holds its shape when dropped from a spoon (may take up to 10 minutes of beating; mixture may be too stiff for the mixer by the time it is ready). Add vanilla and any optional add-ins (if using), and gently stir in until evenly distributed throughout the mixture. 

7. Drop mixture from a teaspoon onto a greased baking sheet or wax paper. If the candy becomes too stiff, add a few drops of hot water; you have to work fast. Swirl the top of each piece to a peak and let stand at room temperature for at least 12 hours, or until candies feel firm. Store in an airtight container up to 2 weeks.

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Duck Fat Roast Potatoes

4 servings

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1 pound very small Yukon gold or other yellow-fleshed potatoes

Coarse kosher salt

2 tablespoons duck fat (or olive oil)

2 sprigs rosemary

3 cloves garlic, smashed

Cracked black pepper

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1. Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.

2. Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.

3. Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

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Egg Nog

6 cups

20 mins (10 mins prep, 10 mins cook)

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6 large eggs
1/3 to 1/2 cup sugar (depending on how sweet you want it)

1/2 teaspoon salt
2 to 3 cups whole milk (depending on how thick/thin you want it)
1 cup heavy cream
1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix (optional) 

1/2 teaspoon vanilla extract
Freshly grated nutmeg, to serve

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1. Separate the eggs, placing the yolks in one bowl and the whites in another. Cover the whites and refrigerate until needed.

2. ​Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges.

3. Combine the yolks, sugar, and the salt in a medium mixing bowl. Whisk by hand or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color. 

4. Whip the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks. Set aside.

5. Slowly whisk about a half cup of the warm milk into the egg yolks and sugar, then very slowly return the egg yolk mixture to the rest of the warm milk while whisking continuously.  Continue to cook over medium heat, stirring gently, until thickened to your liking. It will take about 5 minutes or until mixture is at least 160 degrees F. Turn off the heat.  

6. Add vanilla and liquor, if using.  

7. Fold in the whipped egg whites gently. This gives the eggnog a frothy, creamy texture, and the residual heat of the hot eggnog should cook the whipped egg whites to a safe temperature. Some of the egg whites will also float to the top, like cappuccino foam. Serve immediately in individual glasses with a grating of nutmeg over the top, or chill for up to 3 days before serving.  

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Figgy Pudding

12 to 24 servings

1 hr 30 mins (30 mins prep, 45 mins cook, 15 mins wait)

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Figgy Pudding:

1/2 cup chopped dried pitted dates

1 1/2 cups chopped dried figs

2 cups water

1 teaspoon baking soda

3 1/2 ounces (7 tablespoons or 100 grams) butter, softened

1 cup superfine sugar

2 eggs

2 1/2 cups self-rising flour

2 1/2-ounces (75 grams) dark chocolate, grated

Butter, for coating ramekins

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Sauce:

2 cups brown sugar

2 cups heavy cream

3 1/2 ounces (7 tablespoons or 100 grams) butter

Fresh figs, quartered, for garnish

Vanilla ice cream, optional

Whipped heavy cream, optional

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1. Preheat the oven to 350 degrees F.

2. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

3. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.

4. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.

5. Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

6. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.

7. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

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Flavored Milk Mix Ornaments

1 Tbsp mix per 8 oz glass of milk

Note: All 4 of these cute, creative "mix" ornament ideas came from Sprinkle Some Fun food blog. Check it out for more fun ideas! 
(I reduced the amount of sugar originally called for because... damn!)

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Cookies and Cream Flavor:

3 Tbsp powdered sugar

5 Oreo-type cookies without cream filling

Powdered vanilla

For Topping: 

3 or 4 crushed Oreo-type cookies without cream

Marshmallow bits (dry tiny marshmallows as are used in hot cocoa mixes)

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Banana Flavor:

3 Tbsp powdered sugar

1/3 cup freeze dried bananas 

2 Tbsp freeze dried banana yogurt drops found on baby isle

For Topping: 

Colorful sprinkles

Marshmallow bits (dry tiny marshmallows as are used in hot cocoa mixes)

 

Strawberry Flavor:

3 Tbsp powdered sugar

1/2 cup freeze dried strawberries

For Topping: 

Colorful sprinkles

Marshmallow bits (dry tiny marshmallows as are used in hot cocoa mixes)

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Dreamcicle Flavor:

3 Tbsp powdered sugar

1/2 cup freeze dried orange yogurt drop found on baby isle

For Topping: 

Colorful sprinkles

Marshmallow bits (dry tiny marshmallows as are used in hot cocoa mixes)

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Chocolate Flavor:

3 Tbsp powdered sugar

2 Tbsp Cocoa Powder

For Topping: 

Chocolate sprinkles

Marshmallow bits (dry tiny marshmallows as are used in hot cocoa mixes)

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1. Combine the ingredients for your chosen flavor in a food processor and process until all ingredients form a powder.

2. Fill ornaments with the powder first by using a funnel. Top with the toppings in the order they are written also using the funnel (marshmallow bits may need to be filled by hand if too big to fit through funnel mouth).

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Fried Calamari

6 servings

40 mins

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For Calamari:

Vegetable oil, for deep-frying

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings

2 cups all-purpose flour

2 tablespoons dried parsley

1/4 teaspoon cayenne pepper

Salt and freshly ground black pepper

2 lemons, cut into wedges

1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

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For Cocktail Dipping Sauce:

1 cup ketchup

1 tablespoon freshly grated horseradish

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon lemon zest

1 teaspoon Worcestershire sauce

Juice of 1 lemon

Freshly cracked black pepper

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For Creamy Dipping Sauce:

1 cup mayonnaise 

1 clove garlic, minced

Juice of 1/2 lemon

Salt and black pepper to taste

2 tablespoons chopped fresh basil leaves OR 2 chipotles in adobo sauce

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1. For Calamari: Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F.

2. Mix the flour, parsley, cayenne, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat.

3. Carefully add the squid to the oil and fry until crisp and very pale golden, about 3 minutes per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

4. Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with dipping sauce(s).

5. For Cocktail Sauce: Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper.

6. For Creamy Sauce: Combine all ingredients in a blender or food processor and process until smooth.

 

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Gold Purse

8-10 servings

1 hour (10 mins prep, 20 mins wait, 30 mins cook)

 

1 sheet frozen puff pastry (half of a 17.3 oz. package)

1 (8 oz.) wheel of Brie

1/4 cup apricot jam

1/4 cup sliced almonds, toasted

1 egg, beaten with 1 Tbsp. water

Kumquats and clusters of grapes, for garnish

 

1. Defrost sheet of puff pastry at room temperature for about 20 minutes. Preheat oven to 375°F. Unfold pastry.

2. Center Brie on pastry sheet. Spread jam over cheese. Sprinkle evenly with almonds. Bring corners of sheet together above Brie and twist gently to form a bundle. Tie gathered pastry at neck with kitchen twine. Chill in refrigerator for 15 minutes.

3. Place Witch's Purse on a parchment-lined baking sheet and brush lightly with beaten egg. Bake until pastry is golden all over, 25 to 30 minutes. Place on a platter garnished with fresh kumquats and grapes, if desired. Let sit 10 to 15 minutes before serving; let guests cut wedges.

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Ham & Cheese Braids

2 braids (12 servings)

1 hr

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3/4 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons honey

1/8 teaspoon hot pepper sauce

2 cups chopped fully cooked ham (about 10 ounces)

1 cup shredded Swiss cheese or crumbled goat cheese

1 cup chopped fresh broccoli florets

1 cup chopped fresh spinach

2 tubes (8 ounces each) refrigerated crescent rolls

1 large egg white, lightly beaten

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1. Preheat oven to 375°. For filling, mix first four ingredients; stir in ham, cheese and vegetables.

2. Unroll one tube of crescent dough onto an ungreased baking sheet; seal perforations to form one long rectangle. Spoon half of the filling lengthwise down center third of rectangle. On each long side, cut 1-in. wide strips at an angle to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg white. Repeat with remaining dough and filling.

3. Bake 20-25 minutes or until dark golden brown, rotating pans halfway through baking. Cool 5 minutes before slicing.

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Hoppin' John

10 servings

1 hr 5 mins (15 mins prep, 50 mins cook)

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1 tablespoon olive oil

1 large ham hock

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup green chile pepper, chopped

1 tablespoon chopped garlic

1 pound black-eyed peas, soaked overnight and rinsed

1 quart chicken stock

Bay leaf

1 teaspoon dry thyme leaves

Salt, black pepper, and cayenne

3 tablespoons finely chopped green onion

3 cups steamed white rice

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1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.

2. Add the onion, celery, chile pepper, and garlic, cook for 4 minutes.

3. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.

4. Adjust seasonings, and garnish with green onions. Serve over rice.

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Hot Cocoa Mix Ornaments

Makes 4 single-serve ornaments

Note: All 4 of these cute, creative "mix" ornament ideas came from Sprinkle Some Fun food blog. Check it out for more fun ideas! 
(I'm using my own hot cocoa mix recipe here; the original from the blog called for using store-brought pre-made mix, but the idea is from the blog.)

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For Hot Chocolate: 

1/4 cup cocoa powder

1/2 cup sugar

1/2 teaspoon vanilla powder

1/8 tsp salt

Your favorite spices, optional (e.g. 1/2 tsp Chinese 5 Spice, or 1/4 tsp cinnamon, or 1 finely ground star anise, or a pinch ground allspice or ground chipotle, etc) 
 

For Topping: 

Sprinkles

Mini chocolate chips, white chocolate chips, and/or peppermint chips

Marshmallow bits (dry tiny marshmallows as are used in hot cocoa mixes) 

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1. Start with a clean ornament (wash it out and ensure it is totally dry inside and out).

2. Mix the first four ingredients (or the first five ingredients, if using spices) together until well blended.

3. Fill even amounts of mix into the ornament using a funnel. (3-inch disk-shaped clear ornaments, as opposed to fully circular ball-shaped ornaments, are best size. Ball-shaped ornaments have more room inside than disk-shaped ones, so you'll need smaller than 3-inch size if you must use ball-shaped ornaments.) Start with the hot cocoa mix, then sprinkles, chocolate chips, and lastly the mallow bits. Wrap the top with plastic wrap to keep contents inside and clamp the metal ornament lid back onto the top. 

4. If you are going to hang these from the tree (which is fun!), you may need to reinforce affixing the metal ornament lid to the ornament opening by crimping it down well along the sides and using tape (don't glue the lid to the ornament or you wont be able to open it!). You may also want ensure the wire that loops into the top of the metal ornament lid is glued to the inside of the ornament lid so that it doesn't slip out of the metal lid.  This should help ensure the ornaments won't be too heavy and drop/fall off the tree. 

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Lebkuchen

12-18 cookies

2 hrs

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1 cup heavy cream

1 tablespoon white vinegar

4 cups all-purpose flour

1/2 cup almond flour

2 tablespoons minced candied orange peel

2 tablespoons minced candied lemon peel

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt

1 cup dark brown sugar

1/2 cup vegetable shortening, butter, or lard at room temperature

1/2 cup molasses

2 1/2 cups confectioners’ sugar, sifted

3-5 tablespoons whole milk (depending on how thick you want the icing)

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1. In a small bowl, stir the cream and vinegar together and let stand until thickened, about 30 minutes.   

2. Preheat the oven to 325°. In a medium bowl, whisk the all-purpose flour with the almond flour, candied orange and lemon peels, cinnamon, cloves, allspice, baking soda, nutmeg and salt. In the bowl of a stand mixer fitted with the paddle, beat the brown sugar with the shortening and molasses at medium speed until light and fluffy, about 3 minutes. Add the thickened cream and beat until smooth. Add the dry ingredients and beat at low speed just until combined. 

3. Line 2 large rimmed baking sheets with parchment paper. Working in 2 batches, on a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into shapes with a large (about 5-inch) cookie cutter. Arrange on baking sheets 3 inches apart. 

4. Bake the cookies for about 10-15 minutes (depending on how soft/hard you want them), until no longer shiny and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack and let cool completely.

5. In a small, wide bowl, whisk the confectioners’ sugar with the milk until smooth. For glazed cookies, make the icing thinner (with more milk) and dip the top of each cookie in the glaze, letting the excess drip back into the bowl. For making icing designs, make the icing thicker (using less milk) and squeeze designs out onto the cookies. Transfer the cookies to a rack and let stand until the glaze hardens, about 10 minutes.

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Lemon Butter Halibut

4 servings

1 hr

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Lemon Butter:

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Zest of 1 large lemon

1/2 stick unsalted butter, at room temperature

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Halibut and Crispy Shallots:

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 large cloves garlic, smashed

4 halibut fillets (each 4 to 5 ounces)

1/4 cup grapeseed oil

2 large shallots, cut into rounds, separated into rings

Lemon wedges, for garnish

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1. For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use. 

2. For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes. 

3. Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using. 

4. Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Do NOT cook longer than a total of 7 minutes if using 4 to 5 ounce fillets. (DO NOT cook the halibut until it is completely done; if you do, it will be tough and dry. It will finish cooking internally from the residual heat once you remove it from the pan and let it rest; then it will be perfectly tender and juicy. People overcook fish all the time because they're afraid it isn't "done enough" -- don't do it. Time the cooking, remove from heat, and walk away to let it rest.)

5. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

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Mashed Parsnip Potatoes 

12 servings

50 mins (20 mins prep, 30 cook)

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4 pounds Yukon gold potatoes
2 pounds parsnips
Kosher salt and freshly ground black pepper
1 cup half and half (or 1/2 cup milk and 1/2 cup heavy cream)
4 tablespoons butter

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1. Peel and cut the potatoes and parsnips into even-sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.

2. Meanwhile, in a small pot gently heat the half and half and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

3. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl, or beat until smooth with a hand mixer (using hand mixer will require adding half and half during beating instead of after). Add the warm half and half a little at a time and mix in until the potatoes are fluffy. Season with salt and pepper.  Serve alone or topped with gravy.

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Mistletoe Berries

48 "berries"

2 hrs 15 mins (30 mins prep, 15 mins cook/batch, 30 mins cooling)

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1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/2 teaspoon salt

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour or fine/pastry whole wheat flour

1/2 cup cocoa powder

1 cup chopped pecans or walnuts

1 cup (6 ounces) chocolate chips

1 pound white mint or peppermint bark, coarsely chopped OR you can use 2 cups (12 ounces) peppermint chips and 2 tablespoons shortening/butter melted together if you can't find bark

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1. Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour and cocoa powder. Stir in pecans and chocolate chips.

2. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15-20 minutes or until set and bottoms are lightly browned. Cool in the refrigerator for 30 minutes.

3. Meanwhile, melt the bark in a microwave-safe bowl. Dip chilled balls into the melted bark and place on waxed paper to harden. ​

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Pear Pomegranate Pie

8 servings

1 hr 30 mins

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4 Bosc pears, peeled and cored

4 Anjou pears, peeled and cored

6 tablespoons pomegranate molasses

3 tablespoons unsalted butter, cut into small pieces

3 tablespoons tapioca

1/2 cup light brown sugar

3/4 teaspoon pumpkin pie spice (see recipe in Sauces & Misc section)

Seeds of 1/2 to 1 full pomegranate, per your preference

Flour, for dusting

Dough for 2 pie crusts

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1. Preheat oven to 425 degrees. Quarter 6 pears and cut quarters in half to make slices. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the sliced pears in a single layer in skillet. Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.

2. Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.

3. Thinly slice remaining pears and add to bowl. Stir in sugar, pumpkin pie spice, and salt. On a lightly floured surface, roll out both crusts to 12-inch circles. Place one crust in 9-inch pie plate. Scrape pear filling into crust and top with pomegranate seeds, if using.

4. Cut remaining dough into strips about 1 inch thick. Top pie with strips, weaving them into a lattice. Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.

5. Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.

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Solstice Orange and Fig-Glazed Ham

12-16 servings

2 hours

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1 8 to10-pound bone-in smoked ham 
1/2 cup packed light brown sugar
1/2 cup clover honey

1 cup fig jam
1/2 cup total of combined fresh-squeezed orange juice and pineapple juice (from canned pineapple, use leftover juice from canned pineapple when making Ambrosia)

Zest of one orange

2 tbsp dijon mustard

10 whole cloves

 

1. Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

2. While the ham cooks, combine the remaining ingredients in a saucepan over medium heat until jam melts and it starts to bubble.  Reduce heat to low, cooking at a simmer until the mixture reduces to to make a thick glaze.

3. Spoon the glaze over the ham and bake for the remaining 30 minutes, basting again at 20 and 10 minutes of bake time remaining. Remove the ham from the oven, spoon the glaze that will have fallen to the bottom of the roasting pan (and any leftover in the saucepan) over the ham and let it rest for about 30 minutes.  Transfer the ham to a cutting board and carve, and pour the remaining glaze into a serving dish to be served alongside the ham for people to top with as they desire.

 

 

Stuffed Baked Apples with Maple Yogurt

4 servings

1 hr 10 mins (20 mins prep, 50 bake)

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4 large apples, such as Rome, Cortland or Granny Smith

1/4 cup old-fashioned oats

1/4 cup chopped pitted prunes or dates

1/4 cup chopped dried apricots

3 tablespoons maple syrup

1/2 teaspoon cinnamon

Pinch of ground cloves (may also include allspice or a bit of ground cardamom seeds if preferred)

1 tablespoon unsalted butter, cut into pieces

1/2 cup plain whole-milk yogurt

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1. Preheat oven to 375º F. Using an apple corer or paring knife, core apples to create a 3/4-inch-wide tunnel; do not cut through bottom of apples. Stir together oats, prunes, apricots, 2 Tbsp. maple syrup, cinnamon and cloves. Spoon mixture into apples, packing in filling and mounding it slightly on top.

2. Place apples in an 8-inch square baking dish and pour 1/2 cup water into bottom of dish. Dot tops of apples with butter and loosely cover with foil. Bake for 20 minutes. Uncover and continue to bake until apples are tender but not falling apart, 20 to 30 minutes longer. Let cool slightly.

3. Stir together yogurt and remaining 1 Tbsp. maple syrup. Serve with warm apples.

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Sugarplums

about 80 balls (1/4 ounce each)

45 mins

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6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar

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1. Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

2. Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.

3. Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.

4. The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

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Sun Spiral Tart

8 servings

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For Orange Curd: 

1/3 cup sugar

2 1/2 tablespoons cornstarch

1 1/3 cups orange juice

1 large egg, lightly beaten

2 tablespoons butter

2 teaspoons orange zest

Pinch of salt

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For Tart:

1/3 cup unsweetened flaked coconut

2 cups all-purpose flour

1/3 cup powdered sugar

1/2 cup (1 stick) cold butter, cut into pieces

1/4 teaspoon coconut extract

9 oranges (can use oranges with different colored flesh for color variation) and/or assorted citrus fruits, peeled and sectioned

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1. For Orange Curd: Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.

2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours or overnight. Store leftovers in refrigerator up to 3 days

3. For Tart: Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).

4. Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.

5. Roll dough into a 10-inch circle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 9-inch round tart pan with removable bottom. Trim excess dough, and discard.

6. Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).

7. Spread Orange Curd over crust. Top with citrus sections in a spiral pattern.

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Twice-Baked Sweet Potatoes

6 servings

1 hr 35 mins (10 mins prep, 10 mins cool, 1 hr 15 mins cook)

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6 sweet potatoes, even in size and scrubbed
1 to 2 tablespoons brown sugar, optional
2 tablespoons butter, room temperature
2 ounces cream cheese, room temperature
1/2 teaspoon pumpkin pie spice (see recipe in Sauces & Misc section)
Salt and ground chipotle powder

 

1. Preheat oven to 375 degrees F.

2. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

3. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar (if using), butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

4. Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

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Wassail

3 quarts (12 cups)

1 hr 10 mins (10 mins prep, 1 hr cook)

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4 small apples

3/4 cup unrefined cane sugar or brown sugar

1 medium orange

2 quarts (8 cups) hard apple cider

2 cups brandy

2 cups water

1 tbsp powdered ginger 

1 tsp grated nutmeg 

10 to 13 whole cloves

6 to 10 allspice berries

2 cinnamon sticks

6 large eggs, (separated)

buttered toast, optional, to serve 

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1. Preheat the oven to 350 degrees Fahrenheit.

2. Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about two tablespoons of sugar. Place the apples on the baking sheet. Place the orange on the baking sheet as well. Bake the apples and orange together for about one hour.

3. While the apples and orange bake, pour apple cider, brandy, an water into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.

4. Cut a small square of muslin or cheesecloth and place cloves, allspice, and cinnamon into the square. Tie with 100% cotton cooking twine and float this sachet of spices in the wassail as it warms.

5. Beat egg yolks until light in color and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring one-half cup wassail into the eggs.

6. Remove the spice sachet from the wassail and then pour in the tempered eggs. Transfer to a punch bowl. Float baked apples and orange in the wassail and serve by the mug, topping each mug with a small slice of toast, if desired.

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Winter Frost

2 servings

15 mins

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1 (14-oz.) can coconut milk

12 oz. silver tequila

8 oz. triple sec

1/2 cup lime juice

2 cups ice

1 lime, sliced into rounds for garnish

Lime wedge, for rimming glass

Sanding sugar, for rimming glass

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For sugared "holly":

1 cup sugar

1/4 cup fresh mint leaves

1 package (12 ounces) fresh cranberries or frozen cranberries, thawed

Orange zest or orange peel strips

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1. Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.

2. For sugared "holly" (cranberries and mint leaves):​ Line a baking sheet with parchment paper. Place the sugar in a shallow bowl.

3. Dip the mint leaves into a pan of room-temperature water just long enough to soften, about 5 seconds. Scoop them out with a strainer, then dip them in the sugar to coat on both sides. Put the leaves on the prepared baking sheet, and bake 1 hour in a low oven 100 to 200 F or let dry at room temp for several hours.

4. Combine 1/3 cup sugar and 1/3 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, toss cranberries in remaining sugar; let dry for at least 1 more hour.​

5. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime, mint, and cranberries. Serve.

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Yule Wreath

8 servings

55 mins (25 mins prep; 30 mins cook)

 

2 (8 ounce) packages refrigerated crescent dinner rolls

2 cups chopped cooked potato, turkey, chicken, or ham

1 cup shredded swiss cheese

1/2 cup sliced celery with leaves set aside (about 2 celery ribs)

1 green onion, sliced thin 

1/2 cup dried cranberries

3 tablespoons snipped fresh parsley

1/2 cup mayonnaise

2 tablespoons honey dijon mustard

1/2 teaspoon black pepper

1 (8 ounce) package cream cheese, softened

1 teaspoon dill weed

1 head broccoli (chopped into small florets)

Several chopped tomatoes

 

1. Preheat oven to 375˚F.

2. In bowl, combine turkey/ham/chicken/potatoes, 1 cup of the swiss cheese, celery, green onion, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.

3. Unroll the 2 packages of crescent rolls; separate into triangles arranged into a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan (depending on size), forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. 

4. Using a small rolling pin (or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Scoop filling evenly over the dough in a continuous circle.

5. Fold outer triangle points towards the center of the circle over the top of the filling and tuck under wide ends (filling will be visible).

6. Bake 25-30 minutes or until golden brown.  While baking, mix the dill in with the cream cheese.  You may also add crushed/minced or roasted garlic, or garlic powder if you prefer.

7. Remove wreath from oven and allow to completely cool.

8. Spread cream cheese over top of wreath. 

9. Arrange broccoli florets, leaves from the celery and tomato pieces around the wreath to decorate.

 

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