A Christmas Feast
by Houston Family Magazine
Christmas is almost here! If you’re still dithering over which dishes to make for the big dinner, take a gander at these recipes. From appetizers to dessert, we’ve compiled a series of tempting treats that will add the perfect finishing touches to your family’s Christmas feast. Happy holidays!
Roasted Chestnuts
You’ve heard of “chestnuts roasting on an open fire”? Try this delicious snack and you’ll understand why it’s been a staple of traditional Christmas menus for centuries. You don’t need an “open fire,” either—an oven will do nicely.
Ingredients
- 1 – 1 ½ lbs. whole chestnuts in shells
- optional: oranges for accompaniment
Directions
1. Preheat oven to 425°F with rack in the middle.
2. Cut an X in the rounded side of each chestnut with a small, sharp knife. Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from the insides of the nuts, 20 to 30 minutes.
3. Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately, with orange slices on the side if desired.
Salmon Canapés
A delicious, heart-healthy, easy-to-prepare appetizer.
Ingredients
- 4 ounces goat cheese, at room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Sriracha sauce (or more to taste)
- 1 loaf of French bread, sliced into 16 pieces
- 8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
- 1 tablespoon chopped fresh chives
Directions
1. Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each bread slice; top with salmon and garnish with chives.
Stuffed Pork Loin Roast with Broccolini
A succulent main course with a wonderful layering of flavors and textures.
Ingredients
- 1 4-pound boneless pork loin roast, trimmed
- 12 thin prosciutto slices (about 6 ounces)
- 1 large lemon, thinly sliced
- 1/2 cup fine breadcrumbs
- 1/4 cup chopped fresh chives
- 1 1/2 teaspoons coarse sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 1/2 pounds broccolini, trimmed
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1 cup dry white cooking wine
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon fresh lemon juice
Directions
1. Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with breadcrumbs, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.
2. Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool.
3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450 F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325 F; roast pork until instant-read thermometer registers 145 F when inserted into center of pork (45 – 60 minutes longer, depending on thickness of roast). Transfer to cutting board. Increase oven temperature to 375F.
4. Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.
5. Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.
6. Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.
Chocolate Tiramisu
This elegant, delectable dessert is an ideal finish to a Christmas feast.
Ingredients
For espresso syrup:
- 1 1/2 cups espresso or strong coffee
- 1/4 cup sugar
For tiramisu:
- 1 3/4 cups mascarpone cheese, divided
- 2 tablespoons plus 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon unflavored gelatin
- 4 large egg yolks
- 1 cup chilled heavy whipping cream, divided
- 6 ounces bittersweet chocolate, chopped, plus more for shaving
- About 48 soft ladyfingers
Directions
1. Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
2. Combine 1 cup mascarpone, 2 tablespoons sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
3. Place 1 tablespoon water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3–4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15–20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
4. Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 3 parts to make a chocolate mousse.
5. Spread 1/4 cup chocolate mousse in bottom of each of eight small teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 – 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 tablespoons mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.
Maple-Apple Bread Pudding
The warm, homey richness of this dessert makes it a perfect “home for Christmas” treat to make for your loved ones.
Ingredients
For custard:
- 6 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup (packed) dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 1-pound loaf of artisan bread, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)
For apples:
- 3 tablespoons unsalted butter
- 2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
- 1/4 cup pure maple syrup plus additional for brushing
- 1/4 cup (packed) dark brown sugar
Directions
1. Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
2. Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
3. Mix half of apple slices into bread/custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
4. Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.
