Christmas Recipes

  • 20-24 raw shell-on king prawns
  • 2 tbsp olive oil
  • 500g monkfish, cut into chunks
  • 1 large onion, finely chopped
  • 500g paella rice
  • 4 garlic cloves, sliced
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional)
  • pinch of saffron
  • ½ x 400g can chopped tomatoes (save the rest for the stock, below)
  • 500g mussels, cleaned
  • 100g frozen peas
  • 100g frozen baby broad beans
  • handful parsley leaves, roughly chopped
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • ½ x 400g can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 1 chicken stock cube
  • 1 star anise

Seafood Paella

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , main-dish , Lunch , Main course , World Cuisine Recipes , European , Dairy Free , Shrimp , Summer , Easter , Mussel , Healthy , Rice , Christmas , New Year's Day , Squid , Saffron , Christmas Eve , Spanish , project

Author: Katy Greenwood

This Impressive Spanish One Pot, With Monkfish, King Prawns And Mussels, Is Perfect For Feeding A Crowd At A Dinner Party

Time: 1h50m

Number Of Ingredients: 20

  • Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
  • To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
  • Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
  • Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
  • Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.
Nutrition Facts:

Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

  • Pastry:
  • 1 1/4 cups all-purpose flour, plus extra for rolling and dusting
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 5 tablespoons butter, cut into 1/2-inch cubes and frozen
  • 1/4 cup plus 2 tablespoon cultured buttermilk
  • 1/4 teaspoon pure almond extract
  • Cream:
  • 1 large egg white
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons finely ground almonds
  • 2 teaspoons melted butter
  • 1/4 teaspoon pure almond extract
  • Filling:
  • 3 firm, ripe pears, such as Anjou or Bartlett
  • 2 tablespoon fresh lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 3 sheets parchment paper
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons butter, cut into small bits
  • Confectioners' sugar for dusting

Almond-pear Galette

Dessert , Bake , Thanksgiving , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Dairy , Egg , Food Processor , Fruit , Winter , Self , Healthy , Christmas , Citrus , Nut , Broil , Chill

Yield: Makes 8 servings

Number Of Ingredients: 24

  • Pastry:
  • Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
  • Cream:
  • Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
  • Filling:
  • Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
  • Galette:
  • Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts:

  • 2-1/2 pounds cleaned fresh or frozen calamari (squid), thawed
  • 1/2 cup olive oil
  • 3 anchovy fillets, minced, optional
  • 2 teaspoons minced fresh Italian parsley
  • 1 garlic clove, minced
  • 1/2 cup dry white wine or dry vermouth
  • 1 can (8 ounces) mushroom stems and pieces, drained, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped celery
  • 1/2 cup pitted Italian olives, sliced
  • 3 tablespoons lemon juice

Calamari Salad

Food & Cooking , Gourmet , main-dish , Lunch , Tomato , Seafood , Onion , Spring , Salad , Quick & Easy , Appetizers , Seafood Salad Recipes , Healthy , Christmas , Squid , Christmas Eve , Olive

Author: Taste Of Home

This Is One Of The Seven Fish Dishes We Serve At Christmas Time. It Is Easy To Make And Quite Delicious! I Enjoy It Served Both Warm And Cold. Either Way, It Has Become One Of Our Traditional Dishes Each Year. The Recipe Has Been Passed Down To Me Through My Grandparents, Who Were Excellent Cooks. -paul Rinaldi, Easton, Pennsylvania

Time: 25m

Yield: 6 servings.

Number Of Ingredients: 12

  • Chop calamari tentacles; cut body into 1/2-in. rings., In a large saucepan, heat oil over medium heat. Add anchovies if desired; stir in parsley and garlic. Cook 1 minute. Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil. Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes. Remove pan from heat; cool slightly., In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Nutrition Facts:

CHERRY VODKA Ingredient:
  • 400g cherry
  • 200g caster sugar
  • 70cl bottle vodka

Cherry Vodka

Summer , Easter , Christmas , Drink , Vodka , Alcoholic , Aperitif , Cherry , Party , Advance Prep Required

Author: Mary Cadogan

We Say Make It A Double! This Is Perfect Chilled, With A Few Cherries In, Or Make It Long And Add Some Soda Or Lemonade

Time: 10m

Yield: Makes 750ml

Number Of Ingredients: 3

  • Slit the cherries, but don't cut them in half.
  • Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
  • Remove from the heat, then spoon into a large bottle or jar.
  • Add the vodka and mix well. Seal, then leave for 4 weeks before drinking to let the flavours steep. For ice cold vodka, keep the bottle in the freezer (it won't freeze solid) or simply decant into a carafe, if you like.
Nutrition Facts:

Calories 169 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Sodium 0.03 milligram of sodium

CRéME ANGLAISE Ingredient:
  • 2 1/4 cups milk
  • 1 1/2 vanilla beans
  • 135 grams sugar (2/3 cup), divided
  • 6 large egg yolks

Créme Anglaise

Food & Cooking , Dessert & Treats Recipes , Dessert , Thanksgiving , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Milk/Cream , Dairy , Egg , Wheat/Gluten-Free , Bon Appétit , Sauce , Quick & Easy , Condiment/Spread , Christmas , Chill , Valentine's Day , Vanilla

Author: Martha Rose Shulman

There Is A French Expression That I Love - Péché Mignon, Or A Harmless "little Sin," And This Sweet, Fragrant, Egg Yolk-rich, Vanilla Seed-flecked Custard Sauce Is Mine. I Serve It With Everything From Crumbles To Chocolate Cake To Trifle, The Ultimate Crème Anglaise Dessert. Make Sure To Have A Digital Thermometer Handy When You Make It, So You Can Heat The Mixture To Just The Right Temperature Without Worrying About The Eggs Curdling. You Will Also Know When They Custard Sauce Has Cooled Sufficiently.

Time: 1h

Yield: Makes about 2 2/3 cups

Number Of Ingredients: 4

  • Place 2 cups milk in a saucepan. Using the tip of a paring knife, split vanilla beans down the middle and scrape seeds into milk. Add pods to milk and bring to a simmer. As soon as it reaches a simmer (you will see bubbles breaking along the edges of the pan), turn off heat, cover pan tightly with plastic wrap and let it sit for 20 minutes. Remove pods and scrape them with the blunt edge of the knife so any residual seeds go into the milk. Set aside saucepan with milk.
  • Fill a large bowl with ice cubes and place a medium bowl on top of the ice. Set a strainer over the medium bowl, and set aside.
  • In another bowl, combine egg yolks and half the sugar and beat for about 30 seconds. Beat in remaining 1/4 cup milk.
  • Add remaining sugar to vanilla-infused milk in pan and, using a heatproof rubber spatula, stir for 10 to 20 seconds so sugar doesn't stick to bottom of pan. Bring mixture back to a simmer over medium heat while continuing to stir. When sugar has dissolved and milk comes to a simmer, turn off heat. Place bowl with beaten egg yolks next to saucepan, with a towel coiled around the bottom to keep it steady, and whisk in two-thirds of the hot milk. Whisk mixture back into saucepan.
  • Place saucepan back on low heat. Using a rubber spatula, stir constantly and everywhere until you feel the mixture starting to thicken. (Stirring in a figure eight helps assure that your spatula touches the entire bottom of the pan.) Place a thermometer in the pan and continue to stir constantly until temperature reaches 165 to 180 degrees. Lift spatula from saucepan with some sauce on it and run your finger down the middle. It should leave a canal.
  • Immediately strain mixture into the clean, dry mixing bowl set over ice. Tap strainer to get all of the custard sauce. Stir mixture for a few minutes, then once in a while, until it has cooled to 60 degrees (it should take 20 minutes or less). You can also cool it in the freezer, stirring every few minutes, if you don't have enough ice on hand. Once cool, transfer to a container, cover tightly and refrigerate until ready to use. It will keep in the refrigerator for 2 days.
Nutrition Facts:

@context http, Calories 200, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 48 milligrams, Sugar 27 grams

  • Cracked ice
  • 2 1/2 ounces London dry gin, such as Beefeater
  • 1/2 ounce dry vermouth, preferably Noilly Prat
  • Green olive for garnish

Classic Dry Martini

Cocktail Party , Christmas , Drink , Alcoholic , Gin , Cocktail , Martini

Author: The Editors Of Epicurious

A Classic Dry Martini Cocktail Made With Gin And Vermouth And Stirred With Ice.

Yield: Makes 1 drink

Number Of Ingredients: 4

  • In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.
Nutrition Facts:

  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Roast New York Strip Loin With Garlic-herb Crust

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Food Processor , Bon Appétit , Anniversary , Beef , Winter , Lunch , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Herb , Roast , Paleo , Low Carb , Thyme , Christmas , Christmas Eve , Party , New Year's Eve , Sage

New York Strip Loin, Also Called Top Loin Of Beef, Is A Succulent, Elegant Roast. If You Want A Lot Of Leftovers (they Are Great For Sandwiches), Use A Seven-pound Roast And Multiply The Seasonings By 1 1/2. Either Way, Have Your Butcher Trim Some Of The Fat, Leaving About 1/4 Inch For The Best Flavor. With This As Your Entrée, Uncork A Cabernet Sauvignon.

Yield: Makes 10 servings

Number Of Ingredients: 7

  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Nutrition Facts:

  • 1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
  • 2 tablespoons olive oil, divided
  • 2 pounds sweet Italian sausage, casings removed, divided
  • 1 stick unsalted butter, cut into pieces
  • 3 medium onions, chopped
  • 4 large celery ribs, chopped
  • 5 garlic cloves, minced
  • 4 large eggs, lightly beaten
  • ¾ cup heavy cream, divided
  • ½ cup turkey giblet stock or reduced-sodium chicken broth
  • 1 cup grated Parmigiano-Reggiano (2 ounces)
  • ½ cup coarsely chopped flat-leaf parsley
  • Special Equipment
  • 4-qt shallow ceramic or glass baking dish

Italian Sausage And Bread Stuffing

Bake , Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Winter , Pork , Parmesan , Bread , Side , Stuffing/Dressing , Christmas , Sausage

Author: Gina Marie Miraglia Eriquez

Italian Sausage And A Heap Of Parmesan Cheese Lend Signature Flair To The Easy Thanksgiving Dressing Recipe.

Yield: 8 servings

Number Of Ingredients: 14

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
Nutrition Facts:

  • 1 cup milk or any combination of milk, half-and-half, or cream
  • Pinch of salt
  • 2 ounces bittersweet (60% cacao) or semisweet chocolate, broken into small pieces or chopped
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder (optional)

Simple Hot Chocolate For One

Dessert , Chocolate , Kid-Friendly , Gourmet , Milk/Cream , Winter , Small Plates , Quick & Easy , Christmas , Christmas Eve , Valentine's Day

Author: Kemp Minifie

Number Of Ingredients: 5

  • Bring the liquid almost to a simmer with the salt over medium heat, then remove it from the heat and add the chocolate. Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth. Stir in vanilla and taste it. If you want a stronger, deeper chocolate flavor, whisk in the cocoa. If necessary, reheat the liquid over medium-low heat, stirring.
  • If you like it frothy, or the cocoa powder didn't blend in smoothly, blend it in the blender.
  • This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Nutrition Facts:

  • 2 tablespoons unsweetened cocoa powder
  • 1 to 2 tablespoons sugar (depending on how sweet you like it)
  • Pinch of salt
  • 1 cup milk or any combination of milk, half-and-half, or cream
  • 1/4 teaspoon vanilla extract

Simple Hot Cocoa For One

Dessert , Chocolate , Kid-Friendly , Gourmet , Small Plates , Quick & Easy , Christmas , Christmas Eve

Author: Kemp Minifie

As With Hot Chocolate, Use Any Milky Liquid You Prefer, Whether It's From A Cow, Nuts (almond Milk), Beans (soy Milk), Or Grains (rice Milk). For Sweeteners, Feel Free To Substitute Maple Syrup, Honey, Or Agave Nectar For Sugar, But Start With Less, About 1 Tablespoon, And Taste The Combination Before Adding More.

Number Of Ingredients: 5

  • Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
  • If you like it frothy, blend it in the blender.
  • This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.
Nutrition Facts:

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