Christmas food recipes – blogmas day 5

I can’t believe Christmas is so close, it feels just like yesterday that it was the first day of school! Christmas is my favorite holiday and time of year so when it was time to start posting winter posts I was over the moon happy 🙂 Another favorite of mine is cooking, I love to cook for holiday dinners/ Sunday dinners. That is why for today’s post I wanted to share with you my favorite Holiday recipes that I am sure you and your family will love! These recipes will range from easy to advanced so nobody will be left out and everybody can join in the FUN!

ENJOY 🙂

Baked Stuffed Brie with Cranberries & Walnuts

Baked Stuffed Brie with Cranberries & Walnuts

Ingredients

1 h 40 min        8 servings 304 calories 

Ingredients
  • 1 small wheel of brie (about 6 to 8 inches), chilled
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 sheet frozen puff pastry, thawed, plus extra for (optional) design
  • 1 egg, beaten with
  • 1 teaspoon water

Directions 

  1. Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the “equator” through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
  2. Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
  3. Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
  4. If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step)
  5. Pre-heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  6. Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
  7. Recipe Credit All recipes

Cranberry Brie Bites

Cranberry Brie Bites

Tangy, creamy, buttery and crunchy in every bite!

Prep Cook Ready In 

Ingredients

  • 1 (8 ounce) round Brie cheese, rind removed
  • cooking spray
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup cranberry sauce
  • 1/3 cup finely chopped walnuts
  • sea salt to taste

Directions

  1. Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
  2. Roll 1 puff pastry sheet out into a 10×14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
  3. Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
  4. Pre-heat oven to 400 degrees F.
  5. Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
  6. Recipe Credit : All Recipes

Baked Brie with Maple Caramelized Apples and Spiced Praline Bacon

Baked Brie with Maple Caramelized Apples and Spiced Praline Bacon

Prep 25 min      Cook 8 min    Ready In  33 min

Ingredients

  • 3 slices bacon
  • 2 tablespoons finely chopped pecans
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • sea salt to taste
  • 2 tablespoons unsalted butter
  • 2 Golden Delicious apples – peeled, cored, and cut into 1/2-inch thick slices
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 (8 ounce) round Brie cheese
  • 1 teaspoon chopped fresh rosemary (optional)

Directions

  1. Pre-heat oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
  3. Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
  4. Melt butter in a non-stick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
  5. Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
  6. Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.
  7. Recipe Credit: All Recipes

Chef John’s Honey-Glazed Ham

Prep Cook Ready In  

Ingredients

  • 3/4 cup water, or as needed
  • 2 whole star anise
  • 12 whole cloves, or more to taste
  • 1 (7 pound) country-style ham
  • 1 cup firmly packed light brown sugar
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper

Directions

  1. Preheat oven to 325 degrees F.
  2. Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
  3. Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
  4. Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F.
  5. Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.
  6. Recipe Credit : All Recipes

Prep Cook Ready In 

 

Ingredients

  • 2 cups apple cider
  • 1/3 cup real maple syrup
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh marjoram
  • 2 1/2 teaspoons grated lemon zest
  • 3/4 cup butter
  • salt and ground black pepper to taste
  • 14 pounds whole turkey, neck and giblets reserved
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup coarsely chopped carrots
  • 2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 2 tablespoons apple brandy (optional)

Directions

  1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  2. Preheat oven to 375 degrees F. Place oven rack in the lowest third of oven.
  3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F, and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F and stuffing reaches 165 degrees F. Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
  7. Credit for recipe : All Recipes
     

 Lamb Braised in Pomegranate

Prep Cook Ready In 

 

Ingredients

  • 3 pounds lamb shoulder-blade chops
  • salt and freshly ground pepper to taste
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 pinch salt
  • 4 cloves garlic, sliced
  • 2 cups pomegranate juice
  • 1/3 cup aged balsamic vinegar
  • 1/4 teaspoon dried rosemary
  • 8 fresh mint leaves
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon honey, or more to taste
  • salt and ground black pepper to taste
  • 2 tablespoons pomegranate seeds
  • 1 tablespoon sliced fresh mint leaves
  • 1 tablespoon pumpkin seeds

Directions

  1. Preheat oven to 300 degrees F. Generously season lamb chops with salt and black pepper.
  2. Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  3. Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  4. Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  5. Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  6. Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stove top over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  7. Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.
  8. Recipe Credit : All Recipes

Artichoke Mashed Potatoes

Artichoke Mashed Potatoes

Prep Cook Ready In 

 

Ingredients

  • 4 large baking potatoes, peeled and quartered
  • 1 (15 ounce) can artichoke hearts in water, drained
  • 1 teaspoon minced garlic, or to taste
  • 1/2 cup hot milk
  • 1/4 cup softened butter
  • salt and pepper to taste

Directions

  1. Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
  2. Meanwhile, puree the artichokes and garlic with the milk until smooth.
  3. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.
  4. Credit for this recipe : All Recipes

Citrus Shortbread Cookies

Citrus Shortbread Cookies

Prep Cook Ready In 

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon grated orange zest, or more to taste
  • 2 cups sweetened dried cranberries, chopped

Directions

  1. Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners’ sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
  2. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
  3. Pre-heat an oven to 350 degrees F 
  4. Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
  5. Bake in the preheated oven until firm but not browned, about 10 minutes.
  6. Recipe Credit : All Recipes 

Eileen's Spicy Gingerbread Men

Eileen’s Spicy Gingerbread Men

Prep Cook Ready In 

 

Ingredients

  • 1/2 cup margarine
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg yolk
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon ground nutmeg

Directions

  1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
  2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
  4. Recipe Credit : All Recipes

Thank you so much for reading my blog post. If you have any questions leave a comment below and if you are new to my blog follow it so you won’t miss any of my upcoming Christmas blogmas posts. Happy Holidays!

I am doing blogmas with my friend Seasons DIYS. I will leave his site linked here → Seasons DIYS

My Blogmas uploading schedule – I will be uploading everyday for the 12 days leading up to Christmas at 8am. For more info on my uploading scedule click here.

My other Holiday posts

 

3 thoughts on “Christmas food recipes – blogmas day 5

  1. Blogmas Day 5🎄

    You continue to amaze me with your ideas….

    Artichoke Mashed Potatos…..

    Oh my gosh….who would have thought!

    Artichokes+mashed potatoes = bliss😋

    I just added a few items to my grocery list for tomorrow morning…. can’t wait to try out this recipe😋

    Happy
    Holidays
    To you🎄❄️🎉✨

    Like

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