Christmas Stollen Recipes

Ingredients:

• 16.9 ounces all-purpose flour (about 3 3/4 cups), divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup fresh orange juice
• 2 tablespoons brandy
• 1/2 cup dried cherries
• 1/3 cup golden raisins
• 1/3 cup chopped dried apricots
• 1/2 cup warm 2% reduced-fat milk (100° to 110°)
• 1/4 cup granulated sugar
• 1 package dry yeast
• 6 tablespoons butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup diced candied citron
• 1/2 cup sliced almonds, toasted
• 1 1/2 teaspoons grated lemon rind
• Cooking spray
• 2 tablespoons 2% reduced-fat milk, divided
• 1 large egg
• 1/2 cup powdered sugar

Christmas Stollen • Yield: 24 servings
Ingredients:

• 16.9 ounces all-purpose flour (about 3 3/4 cups), divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup fresh orange juice
• 2 tablespoons brandy
• 1/2 cup dried cherries
• 1/3 cup golden raisins
• 1/3 cup chopped dried apricots
• 1/2 cup warm 2% reduced-fat milk (100° to 110°)
• 1/4 cup granulated sugar
• 1 package dry yeast
• 6 tablespoons butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup diced candied citron
• 1/2 cup sliced almonds, toasted
• 1 1/2 teaspoons grated lemon rind
• Cooking spray
• 2 tablespoons 2% reduced-fat milk, divided
• 1 large egg
• 1/2 cup powdered sugar

Christmas Stollen Nutrition Facts:
• Diet:
• Calories: 208.83
• Fat: 132.35
• Carbs: 213.96
• Protein: 102.00
• Cholesterol: 251.13
• Calcium: 58.68
• Sodium: 63.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Pheasant rillette Recipes

Pheasant rillette is a rich, tasty appetiser or lunch. Real make-ahead party food for christmas – serve it on toasted sourdough bread or ryebread!

Ingredients:

• 1 pheasant (get your butcher to rinse it for you and remove head and feets)
• 500g duck or goose fat
• 1 red onion, peeled and sliced
• 3 cloves of garlic, sliced
• 10 dried juniper berries
• 2 tbsp dried thyme
• 1 tbsp. yellow mustard seeds
• 2 bay leaves (optional)
• Freshly ground black pepper
• 200ml apple juice or christmas beer
• 3 tbsp. apple balsamic vinegar
• 1 tbsp. salt

Instructions:

1. Pad the pheasant with paper towel to remove excess liquid.
2. Heat 2 tablespoons of the duck fat in a caserolle (just big enough to fit the pheasant).
3. Brown the pheasant over high heat for 4 minutes on each side untill golden all over. Add the onions, garlic and spices, fry for further 5 minutes.
4. Pour over the apple juice and vinegar. Turn the heat down to low and let it simmer for 2½-3 hours (flip it over, every now and then if the fat doesn’t cover the whole pheasant).
5. Pick the meat of the bones (get rid of all bones and tendons) and stir it with a little of the cooking fat and what is left of the onions and spices in the bottom of the casserolle.
6. Add salt, pepper and vinegar to taste and fill it into a sealed jar. Pour over a little extra cooking fat to cover the surface.
7. Let it solidify in the fridge for a few hours before serving.

Pheasant rillette • Yield: 10 servings
Ingredients:

• 1 pheasant (get your butcher to rinse it for you and remove head and feets)
• 500g duck or goose fat
• 1 red onion, peeled and sliced
• 3 cloves of garlic, sliced
• 10 dried juniper berries
• 2 tbsp dried thyme
• 1 tbsp. yellow mustard seeds
• 2 bay leaves (optional)
• Freshly ground black pepper
• 200ml apple juice or christmas beer
• 3 tbsp. apple balsamic vinegar
• 1 tbsp. salt

Pheasant rillette Nutrition Facts:
• Diet: Low-Carb
• Calories: 274.49
• Fat: 539.48
• Carbs: 16.33
• Protein: 91.62
• Cholesterol: 254.47
• Calcium: 41.74
• Sodium: 127.97

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Eve Soup Recipes

Ingredients:

• 2 cups potatoes, peeled and diced
• 1/2 cup carrot, peeled and diced
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cups water
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cooked ham, cubed
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 8-oz. pkg. shredded Cheddar cheese

Christmas Eve Soup • Yield: 8 servings
Ingredients:

• 2 cups potatoes, peeled and diced
• 1/2 cup carrot, peeled and diced
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 cups water
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cooked ham, cubed
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 8-oz. pkg. shredded Cheddar cheese

Christmas Eve Soup Nutrition Facts:
• Diet:
• Calories: 121.19
• Fat: 161.99
• Carbs: 41.39
• Protein: 118.12
• Cholesterol: 137.98
• Calcium: 220.75
• Sodium: 189.44

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Kir Recipes

Ingredients:

• 1 lemon (about 2 in. wide), rinsed
• 1 orange (about 2 1/2 in. wide), rinsed
• 1/3 cup sugar
• 1 can (11.5 oz.) cranberry-raspberry fruit juice concentrate
• 1/2 cup dried cranberries
• 6 quarts sparkling apple juice, chilled

Christmas Kir • Yield: 32 servings
Ingredients:

• 1 lemon (about 2 in. wide), rinsed
• 1 orange (about 2 1/2 in. wide), rinsed
• 1/3 cup sugar
• 1 can (11.5 oz.) cranberry-raspberry fruit juice concentrate
• 1/2 cup dried cranberries
• 6 quarts sparkling apple juice, chilled

Christmas Kir Nutrition Facts:
• Diet: Low-Fat
• Calories: 169.90
• Fat: 9.45
• Carbs: 282.37
• Protein: 8.09
• Cholesterol: 0.00
• Calcium: 57.32
• Sodium: 10.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Ribbon Salad Recipes

Ingredients:

• 2 (16-ounce) cans pitted dark sweet cherries
• 2 (3-ounce) packages cherry-flavored gelatin
• 1 envelope unflavored gelatin
• 2 cups boiling water
• 1/3 cup sugar
• 1/2 cup port or sweet red wine
• 1/4 cup lemon juice
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup pecans, chopped and toasted
• Garnishes: whipped cream, fresh cranberries

Christmas Ribbon Salad • Yield: 12 servings
Ingredients:

• 2 (16-ounce) cans pitted dark sweet cherries
• 2 (3-ounce) packages cherry-flavored gelatin
• 1 envelope unflavored gelatin
• 2 cups boiling water
• 1/3 cup sugar
• 1/2 cup port or sweet red wine
• 1/4 cup lemon juice
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup pecans, chopped and toasted
• Garnishes: whipped cream, fresh cranberries

Christmas Ribbon Salad Nutrition Facts:
• Diet:
• Calories: 134.51
• Fat: 114.96
• Carbs: 82.29
• Protein: 175.41
• Cholesterol: 83.16
• Calcium: 46.39
• Sodium: 51.13

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Poussin Recipes

Prepare ahead and pop in the oven when your guests arrive. Perfect if you don’t want to be tied to the kitchen

Ingredients:

• 4 x rashers smoked streaky bacon , halved
• 50 g butter , softened
• 1 tbsp tbsp plain flour
• 4 x poussin
• 1 x tbsp Worcestershire sauce
• stock from vegetables (see

Instructions:

1. Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
2. About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.

Christmas Poussin • Yield: 4 servings
Ingredients:

• 4 x rashers smoked streaky bacon , halved
• 50 g butter , softened
• 1 tbsp tbsp plain flour
• 4 x poussin
• 1 x tbsp Worcestershire sauce
• stock from vegetables (see

Christmas Poussin Nutrition Facts:
• Diet: Low-Carb
• Calories: 184.12
• Fat: 278.78
• Carbs: 7.21
• Protein: 254.10
• Cholesterol: 516.90
• Calcium: 19.42
• Sodium: 91.62

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas muffin mix Recipes

A festive treat to give or receive

Ingredients:

• 300g self-raising flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp ground mixed spice
• 100g pecan or walnuts
• 140g tropical dried fruit medley
• 100g light muscovado sugar

Instructions:

1. Layer all the ingredients in a 1 litre glass or plastic preserving jar in the order the ingredients are listed.
2. Write the following method on a gift label: ‘Tip the contents of the jar into a large mixing bowl. Make a well in the centre and add 2 beaten eggs, 300ml/½pt milk and 100g/4oz melted butter. Mix quickly and lightly to a soft batter. Divide between 12 muffin cases. Bake at 190C/fan 170C/gas 5 for 18-20 mins. Use within 4 weeks.’ Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon.

Christmas muffin mix • Yield: 12 servings
Ingredients:

• 300g self-raising flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp ground mixed spice
• 100g pecan or walnuts
• 140g tropical dried fruit medley
• 100g light muscovado sugar

Christmas muffin mix Nutrition Facts:
• Diet:
• Calories: 126.49
• Fat: 76.25
• Carbs: 145.61
• Protein: 45.69
• Cholesterol: 0.00
• Calcium: 93.77
• Sodium: 31.04

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Pie Recipes

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Ingredients:

• 2.0 tsp chopped fresh or 1tsp dried thyme
• grated zest of 1 lemon
• 500.0g sausagemeat or skinned sausages
• 500.0g boneless, skinless chicken breasts
• 100.0g fresh white breadcrumbs
• 100.0g cranberries , fresh or frozen
• 500 g pack ready-made shortcrust pastry
• 2.0 tbsp olive oil
• beaten egg , to glaze
• 50.0g chestnuts , canned or vacuum-packed, chopped
• knob butter
• 85.0g ready-to-eat dried apricots , chopped
• 1 onion , finely chopped

Instructions:

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Christmas Pie • Yield: 20 servings
Ingredients:

• 2.0 tsp chopped fresh or 1tsp dried thyme
• grated zest of 1 lemon
• 500.0g sausagemeat or skinned sausages
• 500.0g boneless, skinless chicken breasts
• 100.0g fresh white breadcrumbs
• 100.0g cranberries , fresh or frozen
• 500 g pack ready-made shortcrust pastry
• 2.0 tbsp olive oil
• beaten egg , to glaze
• 50.0g chestnuts , canned or vacuum-packed, chopped
• knob butter
• 85.0g ready-to-eat dried apricots , chopped
• 1 onion , finely chopped

Christmas Pie Nutrition Facts:
• Diet:
• Calories: 302.42
• Fat: 384.47
• Carbs: 136.01
• Protein: 245.72
• Cholesterol: 258.69
• Calcium: 45.10
• Sodium: 246.85

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Ketchup Recipes

Ingredients:

• 1 (16-ounce) can jellied cranberry sauce*
• 3/4 cup sugar
• 1/4 cup white vinegar
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons water

Christmas Ketchup • Yield: 4.5 servings
Ingredients:

• 1 (16-ounce) can jellied cranberry sauce*
• 3/4 cup sugar
• 1/4 cup white vinegar
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons water

Christmas Ketchup Nutrition Facts:
• Diet: Low-Fat
• Calories: 65.63
• Fat: 0.84
• Carbs: 111.47
• Protein: 1.90
• Cholesterol: 0.00
• Calcium: 3.59
• Sodium: 5.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Fruitcake Recipes

Ingredients:

• 2 cups mixed diced glacéed fruits
• 2 cups golden raisins
• 1 cup dark raisins
• 1 1/2 cups dried currants
• 1/2 cup halved glacéed red cherries plus additional for garnish
• N/A glacéed red cherries
• 1/2 cup chopped glacéed angelica (available at specialty foods shops) plus additional for garnish
• N/A glacéed angelica
• 3/4 cup plus 1 tablespoon dark rum
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon double-acting baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup firmly packed brown sugar
• 5 large eggs
• 1 cup blanched almonds, toasted lightly, cooled, and ground fine in an electric spiced grinder
• 1/2 cup chopped walnuts or pecans
• 1/2 cup apricot jam

Instructions:

1. In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
2. Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
3. Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
4. Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.

Christmas Fruitcake • Yield: 22 servings
Ingredients:

• 2 cups mixed diced glacéed fruits
• 2 cups golden raisins
• 1 cup dark raisins
• 1 1/2 cups dried currants
• 1/2 cup halved glacéed red cherries plus additional for garnish
• N/A glacéed red cherries
• 1/2 cup chopped glacéed angelica (available at specialty foods shops) plus additional for garnish
• N/A glacéed angelica
• 3/4 cup plus 1 tablespoon dark rum
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon double-acting baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup firmly packed brown sugar
• 5 large eggs
• 1 cup blanched almonds, toasted lightly, cooled, and ground fine in an electric spiced grinder
• 1/2 cup chopped walnuts or pecans
• 1/2 cup apricot jam

Christmas Fruitcake Nutrition Facts:
• Diet:
• Calories: 383.55
• Fat: 327.65
• Carbs: 352.15
• Protein: 119.73
• Cholesterol: 472.68
• Calcium: 146.46
• Sodium: 81.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Boozy Christmas Bombe Recipes

If you like rum and raisin ice cream, you’ll love this brandy-soaked Christmas bombe

Ingredients:

• 100 g sultanas
• CRANBERRY BRANDY BUTTER SAUCE
• 85 g light muscovado sugar
• 100 x raisins
• 100 g frozen cranberries (keep them frozen)
• 600 ml good-quality fresh vanilla custard
• 100 x frozen cranberries
• 2 tbsp tbsp dark muscovado sugar
• 85 x pack dried cranberries
• 1 tsp icing sugar
• 6 tbsp brandy
• 284 ml pot double cream
• 175 g butter
• 2 tbsp tbsp brandy

Instructions:

1. Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you’re short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
2. Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
3. Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
4. To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
5. Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

Boozy Christmas Bombe • Yield: 8 servings
Ingredients:

• 100 g sultanas
• CRANBERRY BRANDY BUTTER SAUCE
• 85 g light muscovado sugar
• 100 x raisins
• 100 g frozen cranberries (keep them frozen)
• 600 ml good-quality fresh vanilla custard
• 100 x frozen cranberries
• 2 tbsp tbsp dark muscovado sugar
• 85 x pack dried cranberries
• 1 tsp icing sugar
• 6 tbsp brandy
• 284 ml pot double cream
• 175 g butter
• 2 tbsp tbsp brandy

Boozy Christmas Bombe Nutrition Facts:
• Diet:
• Calories: 410.37
• Fat: 299.44
• Carbs: 472.31
• Protein: 50.70
• Cholesterol: 456.35
• Calcium: 123.40
• Sodium: 26.28

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Rocky Road Recipes

Rocky Road recipe adapted for the festive season

Ingredients:

• 175 g/6oz butter, softened, plus extra for greasing
• 150 g/5oz milk chocolate, chopped
• 1 tbsp icing sugar
• 250 g/9oz dark chocolate, chopped
• edible glitter, to decorate (optional)
• 150 g/5oz red glace cherries
• 4 tbsp golden syrup
• 200 g/7oz amaretti biscuits
• 150 g/5oz shelled Brazil nuts
• 125 g/4oz mini marshmallows

Instructions:

1. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.
2. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.
3. Place the Brazil nuts into another freezer bag and bash in the same way.
4. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.
5. Add the glace cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.
6. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy).
7. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.
8. Remove the block of rocky road from the tray and cut into 24 rectangles.

Christmas Rocky Road • Yield: 18 servings
Ingredients:

• 175 g/6oz butter, softened, plus extra for greasing
• 150 g/5oz milk chocolate, chopped
• 1 tbsp icing sugar
• 250 g/9oz dark chocolate, chopped
• edible glitter, to decorate (optional)
• 150 g/5oz red glace cherries
• 4 tbsp golden syrup
• 200 g/7oz amaretti biscuits
• 150 g/5oz shelled Brazil nuts
• 125 g/4oz mini marshmallows

Christmas Rocky Road Nutrition Facts:
• Diet:
• Calories: 301.25
• Fat: 426.81
• Carbs: 170.50
• Protein: 71.76
• Cholesterol: 141.42
• Calcium: 125.97
• Sodium: 62.88

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Wreaths Recipes

Editor’s note: This recipe appears as part of our editors’ Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. I first encountered this old-time recipe fifteen years ago, when I worked in the test kitchen of Ladies’ Home Journal. I was a bit of a food snob back then and questioned how anything with marshmallows and cornflakes, not to mention green food coloring and cinnamon red-hots, could be considered edible. To my surprise, the crunchy, wheaty, sticky sweetness of these wreaths was quite pleasing when freshly made, and the air-dried wreaths were shiny, adorable, and perfect for adorning the mantlepiece as well as hanging from window frames and on the Christmas tree.

Ingredients:

• 1/2 cup (4 ounces) unsalted butter
• 30 (7.25 ounces) large marshmallows
• 1 1/2 teaspoons green liquid food coloring
• 1 teaspoon pure vanilla extract
• 4 cups (5 ounces) cornflakes
• 2 tablespoons (1 ounce) cinnamon red-hots (candied)
• Equipment: flat counter or cookie sheet, lined with wax paper, sprayed with nonstick vegetable cooking spray or lightly greased or buttered; 2 small spoons sprayed with nonstick vegetable cooking spray or lightly greased or buttered.

Instructions:

1. Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
2. Melt the butter over low heat.
3. Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
4. Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
5. When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.

Christmas Wreaths • Yield: 18 servings
Ingredients:

• 1/2 cup (4 ounces) unsalted butter
• 30 (7.25 ounces) large marshmallows
• 1 1/2 teaspoons green liquid food coloring
• 1 teaspoon pure vanilla extract
• 4 cups (5 ounces) cornflakes
• 2 tablespoons (1 ounce) cinnamon red-hots (candied)
• Equipment: flat counter or cookie sheet, lined with wax paper, sprayed with nonstick vegetable cooking spray or lightly greased or buttered; 2 small spoons sprayed with nonstick vegetable cooking spray or lightly greased or buttered.

Christmas Wreaths Nutrition Facts:
• Diet: Low-Fat
• Calories: 1,050.46
• Fat: 105.23
• Carbs: 1,718.54
• Protein: 123.72
• Cholesterol: 81.27
• Calcium: 50.40
• Sodium: 249.26

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Rice Pudding Recipes

Julgröt Chef Magnus Ek uses Arborio rice for a rich pudding with a consistency that’s creamier than most. It’s barely sweetened, but we’ve found that most people like to stir in warm milk and sprinkle some turbinado sugar and cinnamon on top.

Ingredients:

• 1 1/2 cups short-grain white rice such as Arborio
• 1 1/2 cups water
• 1 (2-inch) piece cinnamon stick
• 3/4 teaspoon salt
• 1 qt whole milk
• 2 tablespoons sugar
• 2 tablespoons heavy cream
• Accompaniments: warm milk; sugar (preferably turbinado); ground cinnamon

Instructions:

1. Bring rice, water, cinnamon stick, and salt to a simmer in a 4- to 5-quart heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
2. Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
3. Remove from heat and cover, then let stand 15 minutes. Serve warm.

Christmas Rice Pudding • Yield: 8 servings
Ingredients:

• 1 1/2 cups short-grain white rice such as Arborio
• 1 1/2 cups water
• 1 (2-inch) piece cinnamon stick
• 3/4 teaspoon salt
• 1 qt whole milk
• 2 tablespoons sugar
• 2 tablespoons heavy cream
• Accompaniments: warm milk; sugar (preferably turbinado); ground cinnamon

Christmas Rice Pudding Nutrition Facts:
• Diet:
• Calories: 92.75
• Fat: 44.55
• Carbs: 102.28
• Protein: 50.80
• Cholesterol: 46.23
• Calcium: 118.68
• Sodium: 91.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Gallete Recipes

The best flavors of fruitcake baked into a tart that’s a balance of sweet, tangy, and buttery.

Ingredients:

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
• 3 medium Granny Smith apples (1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes (about 4 cups)
• 2 firm but ripe medium Anjou or Bartlett pears (about 18 ounces), peeled, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
• 1 cup assorted moist plump dried fruit (such as raisins, cherries, and diced apricots)
• 7 tablespoons orange marmalade, divided
• 4 tablespoons sugar, divided
• 1 teaspoon finely grated peeled fresh ginger
• 3/4 teaspoon ground ginger
• Nonstick vegetable-oil spray
• Vanilla ice cream or sweetened whipped cream

Instructions:

1. Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.
2. Preheat oven to 425°F. Mix apples, pears, dried fruit, 3 tablespoons marmalade, 3 tablespoons sugar, fresh ginger, and ground ginger in large bowl to coat.
3. Roll crust out between 2 large sheets of waxed paper to 13-inch round. Place sheet of parchment on rimless baking sheet; spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.
4. Brush crust edges lightly with water. Sprinkle damp crust with remaining 1 tablespoon sugar.
5. Bake galette 50 minutes. Reduce heat to 400°F. Loosely cover filling with small sheet of foil.
6. Bake until crust is deep golden and filling is tender, about 20 minutes longer. Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.
7. Heat remaining 4 tablespoons marmalade and 1 tablespoon water in small saucepan over medium heat, stirring often, until marmalade melts. Spoon marmalade glaze over filling.
8. Serve galette warm or at room temperature with vanilla ice cream or sweetened whipped cream.

Christmas Gallete • Yield: 12 servings
Ingredients:

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water
• 3 medium Granny Smith apples (1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes (about 4 cups)
• 2 firm but ripe medium Anjou or Bartlett pears (about 18 ounces), peeled, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
• 1 cup assorted moist plump dried fruit (such as raisins, cherries, and diced apricots)
• 7 tablespoons orange marmalade, divided
• 4 tablespoons sugar, divided
• 1 teaspoon finely grated peeled fresh ginger
• 3/4 teaspoon ground ginger
• Nonstick vegetable-oil spray
• Vanilla ice cream or sweetened whipped cream

Christmas Gallete Nutrition Facts:
• Diet:
• Calories: 187.19
• Fat: 169.77
• Carbs: 182.51
• Protein: 30.92
• Cholesterol: 101.77
• Calcium: 23.14
• Sodium: 77.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Gingery Christmas cake Recipes

A good glug of ginger wine makes this cake a little different from the norm. It’s also lighter than its predecessors, so you can have two pieces!

Ingredients:

• 350g raisin
• 125g currant
• 125g sultana
• 200ml ginger wine, plus 4tbsp
• 200g butter, softened, plus extra for greasing
• 200g dark muscovado sugar
• 4 egg
• 200g plain flour
• 50g ground almond
• ½ tsp mixed spice
• 1 tsp ground ginger
• 1 tsp freshly grated root ginger
• 1 tbsp treacle

Instructions:

1. Tip the raisins, currants and sultanas into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.
2. Heat oven to 160C/fan 140C/gas 3. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment. Then cut 2 thick strips (about 2cm deeper than the tin) that will fit around the inside of the tin. Make small cuts along one of the edges, about 2cm apart. Grease the tin, then place one parchment circle at the bottom. Place one strip inside the tin, making sure the cut side is at the bottom, as this will help you to fit it inside. Do the same with the remaining strip, then place the second circle on top (see step-by-step).
3. Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light, about 5 mins. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger and treacle until everything is well combined.
4. Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper. To store, wrap first in baking parchment and then in tin foil. The cake will keep in a cupboard for up to 3 months or can be frozen for up to 6 months.

Gingery Christmas cake • Yield: 12 servings
Ingredients:

• 350g raisin
• 125g currant
• 125g sultana
• 200ml ginger wine, plus 4tbsp
• 200g butter, softened, plus extra for greasing
• 200g dark muscovado sugar
• 4 egg
• 200g plain flour
• 50g ground almond
• ½ tsp mixed spice
• 1 tsp ground ginger
• 1 tsp freshly grated root ginger
• 1 tbsp treacle

Gingery Christmas cake Nutrition Facts:
• Diet:
• Calories: 273.64
• Fat: 208.15
• Carbs: 280.95
• Protein: 75.05
• Cholesterol: 356.61
• Calcium: 69.21
• Sodium: 14.59

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Butter Fudge Recipes

Ingredients:

• 4 cups sugar
• 2 cups milk
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup candied cherries, finely chopped
• 1/4 cup pistachios, blanched

Christmas Butter Fudge • Yield: 14 servings
Ingredients:

• 4 cups sugar
• 2 cups milk
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup candied cherries, finely chopped
• 1/4 cup pistachios, blanched

Christmas Butter Fudge Nutrition Facts:
• Diet:
• Calories: 220.71
• Fat: 121.95
• Carbs: 279.28
• Protein: 22.94
• Cholesterol: 97.61
• Calcium: 62.43
• Sodium: 33.85

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Special Christmas Ceviche Recipes

A fresh way to start celebrating The Holiday Season and travel to the warmth of Latin America for Christmas

Ingredients:

• 1kg filleted and skinned sea bass chopped into small chunks
• Juice of 10 limes
• 3 big fresh plum tomatoes finely chopped
• 1 cup (125gr) cashew nuts
• 1 scotch bonnet finely chopped (no seeds!)
• ½ cup fresh cilantro roughly chopped.
• Salt to taste
• 1 cup (125gr) onion finely chopped

Instructions:

1. Mix the sea bass with the limejuice, onion, chilli and salt and leave to rest covered and refrigerated overnight.
2. When ready to serve, drain most of the limejuice from the fish mix leaving no more than ¼ cup of it in the bowl.
3. Mix in all other ingredients and add salt if necessary.
4. Serve with fried green plantain or crackers.

Special Christmas Ceviche • Yield: 10 servings
Ingredients:

• 1kg filleted and skinned sea bass chopped into small chunks
• Juice of 10 limes
• 3 big fresh plum tomatoes finely chopped
• 1 cup (125gr) cashew nuts
• 1 scotch bonnet finely chopped (no seeds!)
• ½ cup fresh cilantro roughly chopped.
• Salt to taste
• 1 cup (125gr) onion finely chopped

Special Christmas Ceviche Nutrition Facts:
• Diet:
• Calories: 97.48
• Fat: 76.72
• Carbs: 42.66
• Protein: 215.05
• Cholesterol: 136.67
• Calcium: 42.33
• Sodium: 205.43

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Cream Liqueur Recipes

Our homemade Irish cream recipe is delicious over ice and the perfect way to end your Christmas dinner. It also makes a fabulous gift for friends and family

Ingredients:

• 300.0g dulce de leche (we used Merchant Gourmet)
• 1.0 tbsp instant coffee dissolved in 1 tbsp boiling water
• 284 ml and 142ml pot single cream
• 300.0ml brandy
• 1.0 tsp vanilla extract

Instructions:

1. Spoon the dulce de leche into a bowl, then beat in the coffee, vanilla and whiskey until smooth. Stir in both pots of cream until well mixed.
2. Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.

Christmas Cream Liqueur • Yield: 8 servings
Ingredients:

• 300.0g dulce de leche (we used Merchant Gourmet)
• 1.0 tbsp instant coffee dissolved in 1 tbsp boiling water
• 284 ml and 142ml pot single cream
• 300.0ml brandy
• 1.0 tsp vanilla extract

Christmas Cream Liqueur Nutrition Facts:
• Diet:
• Calories: 109.23
• Fat: 72.10
• Carbs: 62.52
• Protein: 33.77
• Cholesterol: 82.65
• Calcium: 121.45
• Sodium: 23.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Christmas Salad Recipes

Ingredients:

• 8 ounces thick bacon, coarsely chopped
• 1 cup sliced red onion
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 1 bunch Lacinato kale, stemmed and coarsely chopped (about 7 cups loosely packed)
• 1 bunch red Swiss chard, stemmed and coarsely chopped (about 8 cups loosely packed)
• 2 small beets, thinly sliced
• 1/2 cup toasted pumpkin seeds
• 1/2 cup dried cherries
• 1/2 cup crumbled feta cheese

Christmas Salad • Yield: 10 servings
Ingredients:

• 8 ounces thick bacon, coarsely chopped
• 1 cup sliced red onion
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 1 bunch Lacinato kale, stemmed and coarsely chopped (about 7 cups loosely packed)
• 1 bunch red Swiss chard, stemmed and coarsely chopped (about 8 cups loosely packed)
• 2 small beets, thinly sliced
• 1/2 cup toasted pumpkin seeds
• 1/2 cup dried cherries
• 1/2 cup crumbled feta cheese

Christmas Salad Nutrition Facts:
• Diet:
• Calories: 110.44
• Fat: 141.35
• Carbs: 56.77
• Protein: 80.13
• Cholesterol: 72.15
• Calcium: 103.72
• Sodium: 145.49

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source