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