Christmas Recipes, Hints & Videos
So this year, why not take some of the hassle out of planning a holiday meal and serve something fun and new for the holidays. If you traditionally have turkey, why not mix it up and serve goose instead. If your family likes honey ham, why not serve a spiced pork roast instead. And with these new entrees you can serve an interesting array of sides and desserts. So why not start a new tradition this year with our great selection of Christmas recipes.
Christmas Appetizer Recipes
Not exactly chestnuts roasting on an open fire... but it's a lot more tasty!
2 lb. thick cut bacon
2 8 oz. cans water chestnuts
Slice bacon in half; wrap one-piece bacon around one chestnut. Skewer with toothpick to hold in place. Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.
Yield: 24 servings.
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Christmas Main Course Recipes
This homemade marinade is sweet and spice with brown sugar and cloves for a festive seasonal meal.
1 4-5 lb. rolled boneless pork loin roast
1 garlic clove cut into length wise strips
2 Tbs. all-purpose flour
1 tsp. salt
1/2 tsp. sugar
1 tsp. prepared mustard
1/8 tsp. pepper
1 C. applesauce
1/3 C. packed brown sugar
2 tsp. vinegar
1/8-1/4 tsp. ground cloves
Remove and discard all excess fat from roast. Cut slits in tops of roast; insert garlic strips. Mix the flour with salt, sugar, mustard and pepper. Rub over the roast. Place the meat, fat side up, on a rack in a roasting pan. Bake at 325 degrees for 30-40 minutes per lb. or until the internal temperature reaches 160-170 degrees. Combine applesauce, brown sugar, vinegar and cloves; generously brush over roast during last half hour of baking
Yield: 12-15 servings
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Christmas Side Dish Recipes
This is my grandmother's stuffing. She was from New England and this captures the quintessential flavors of New England. It is a very savory stuffing and one that family and friends always ask for.
1 lb. Jimmy Dean pork mild sausage
3 C. onions, chopped
2 c. celery, chopped, including leaves
1 C. butter (2 sticks)
1 14-oz. bag + 1 sm. bag Pepperidge Farm herb seasoned stuffing
3 red apples, washed, cored, and chopped
1 C. golden raisins
1/2 C. chopped pecans (or almonds or walnuts)
2 packets G Washington's Seasonings
1 tsp. cinnamon
3 C. homemade turkey stock (recipe follows), divided use salt and pepper to taste
Cook sausage in skillet until browned. Drain and set aside. Sauté onions and celery in butter until onions begin to golden.
In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon. Begin blending, with your hands, add 1 C. broth at a time until you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.
Put the stuffing in a casserole dish with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.
TO MAKE THE TURKEY STOCK:
I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 an onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing.
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Christmas Dessert Recipes
A classic recipe that never goes out of style.
8 oz. Currants
4 oz. Sultanas
4 oz. Raisins
4 oz. Chopped candied peel
1 oz. Skinned and chopped almonds
4 oz. Whole-wheat flour
1/2 tsp. Salt
1/2 tsp. Grated nutmeg
1/2 tsp. Ground ginger
1 1/2 tsp. Mixed spice
8 oz. Brown sugar
4 oz. Whole-wheat breadcrumbs
8 oz. Vegetable suet
1 Lemon, juice and rind
1 Tbs. Molasses
5 Tbs. Water and rum mixed
Grease a 2 pt. pudding basin and use a large saucepan to hold the basin. Wash currants, sultanas and raisins in warm water and pat dry. Put fruit in large bowl with candied peel and almonds. Sift flour, salt and spices into bowl, and add sugar, breadcrumbs and suet. Mix well. Stir in lemon juice, rind and molasses with enough of the water and rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper and aluminum foil and put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin.
Bring to a boil, cover saucepan and let pudding steam gently for 4 hours, watching the water level and topping up with boiling water if necessary. When cooked, cool the pudding and store in a cool dry place for up to 2 months. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter and flame with brandy if you desire.
Yield: 8 servings.
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Christmas Recipe Hints & Videos
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