Table Time
I've gathered a few festive recipes together, that everyone won't simply get enough of!
Today's Blogmas post is defiantly for the holiday books. And nothing says the holidays and brings people closer together like food. And that's exactly what we're going to dish about. (Dinner, lunch, deserts, drinks. The works.)
So grab your pens and parchment, because you'll defiantly want to take some notes!
And when I say "Everyone," I mean everyone. The recipes include traditional meals, as well as vegetarian, vegan, and gluten free ones too. That way you can take home at least one tasty thing on this list for the holidays!
Baked Brie And Bread Wreath
Prep time: 3 hours & 20 minutes. Cook time: 20 minutes. Servings: 45
Ingredients
1/2 cup granulated sugar
1 1/2 cups milk
1/2 cup of 1 stick unsalted butter
3 large eggs
1/2 cup warm water
1 1/2 teaspoons salt
2 1/4 teaspoons 1 package of active dry yeast
6 cups all purpose flour
1/3 cup of olive oil
1 large egg whisked with a little water
1 8-ounce wheel of brie
2 tablespoons of fresh rosemary chopped
1 tablespoon coarse salt
pinch of salt and pepper
1/4 cup fresh rosemary sprigs
3 tablespoons pomegranate seeds
1 cup fresh parsley leaves chopped fine
1 sprig of thyme chopped fine
2 tablespoons of red wine vinegar
2 sprigs fresh oregano
1/4 teaspoon red pepper flakes crushed
Instructions
Take a small saucepan, and heat up milk over a medium low heat, until just scalded for 3-5 minutes. Then remove from stove and add the butter and all but 1 teaspoon of the sugar. Stir until butter is melted and sugar is dissolved.
Combine the warm water, reserved teaspoon of sugar and yeast. Wait till mixture has foamed, for about 10 minutes. (if it doesn't foam, pitch it and start over.)
In a bowl of a stand mixer, combine yeast mixture, milk mixture, 3 eggs, salt and half of the flour. Combine on a low until smooth, about 5 minutes. Add remaining flour, 1/2 cup at a time, mixing until mixture comes together and forms somewhat of a smooth ball that comes off the sides of the bowl. Now knead on high for about 7minutes until smooth and elastic. Place in a well oiled bowl and let the dough rest in a warm spot until it's doubled in size. For about 1 1/2 to 2 hours.
Now punch the dough down, releasing the air and transfer to countertop. Cut into 45 pieces, a small ball that fits in your hand like a golfball. Keep covered with a damp kitchen towel. Place the wheel of brie in center of a large round flat baking pan.
Take a small bowl and combine the thyme, parsley, oregano, vinegar, salt, olive oil, and red pepper flakes. Begin to line the dough balls around the brie in a single layer, 2 rows.
Cover loosely with plastic wrap and a damp kitchen towel and allow it to rest in a warm spot for about 45 minutes - 1 hour.
Carefully brush the bread with egg wash and sprinkle with chopped rosemary and coarse salt. Spoon half parsley oil mix on top of the brie. For the leftover dough balls left over, can be put away and baked separately on another pan. Preheat at 375 degree F oven, Bake until golden brown and puffed, for about 20-25 min. Remove from oven, and let cool. Use pomegranate seeds and rosemary sprigs to garnish. Pour the rest of the herb oil mix over brie. Lightly warm and serve!
Christmas Tea
Total time: 10 minutes. Servings: 5
Ingredients
1 cup orange juice
3 cups sugar
1 cup pineapple juice
2 tablespoon whole cloves
2 cinnamon sticks
1 qt. boiling water
1 qt. strong tea
juice of 3 lemons
3 quarts boiling water. You can also use apple cider if wanted!
Instructions
Take 1 qt. of water, or cider, to a boil and add cloves, sugar, and cinnamon sticks. Boil for about 5 min and strain out spices. Now add tea and the rest of the ingredients. Enjoy!
Mini Trifles
Prep time: 45 minutes. Servings: For 6. Setting time 4 hours.
Ingredients
1 teaspoon custard powder
Mint leaves for decoration
200 mls of heavy cream
400 grams of Strawberries, blackberries, and raspberries.
1 1/2 cups of custard
85 grams of jelly crystals
12 pieces of tiramisu sponge fingers
125 mls of heavy cream
1/2 cup port of sherry or muscat. Or juice for non-alcoholic
Instructions
Make the jelly, should come to 2 cups. Then use 1 1/4 cups of the liquid jelly mix to fill the bottoms of 6 small in size dessert dishes or cup. Place these and the remaining mixture into the fridge. When the left over mixture is close to setting, but able to be poured, about 1-2 hours, combine the mixture with the heavy cream and beat for about 4 min. The jelly in the cups or desert dishes, should be ready and set by now. With a steady hand, carefully pour the jelly and cream mix , to add another layer to each cup. Allow them to set.
It's time to crush the sponge fingers in a tray, and pour over with the sherry or juice, (depending on if you want non-alcoholic or other.) And add sponge fingers to the next layer and pour a layer of the custard in each cup. Now place the chopped berries as another layer. Whip the heavy cream and custard power, until the cream starts to stiffen. Pipe the cream onto the top of layers. You can lace a berry with mint leaf for an extra touch of decoration, if you wish!
Festive Deviled Eggs
Prep time: 20 minutes. Cook time: 20 minutes Servings: 12
Ingredients
24 pink peppercorns, or even red hots candy if you fancy this instead. (DO NOT USE REAL HOLLY BERRIES AS A SUBSTITUTE, FOR THEY ARE POISONOUS)
6 large eggs
12 parsley leaves (for garnish.)
1 tbsp mayonnaise
1 1/2 tsp of spicy brown mustard
salt and freshly ground pepper, to taste
1 tsp sour cream
Instructions
Take the 6 large eggs to a pot of cool water, place on the stove and boil over medium heat for about 20 min. After boiling, take them out and place into a bowl of cold water for about 5-10 min. Remove shells, slice the eggs in half after all shells are removed. Remove the yolks, and place into a bowl. In another mixing bowl, mix the, egg yolks, 1 tbsp. mayonnaise, 1 1/2 tsp. spicy brown mustard, 1 tsp. sour cream, and sprinkle the salt and pepper. With a piping bag, fill the eggs, and garnish with the parsley leaf and peppercorn, (or re hots candy.) Happy eating!
Gingerbread Latte
Prep time: 5 minutes. Cooking time: 5 hours. Servings: 6
Ingredients
2 cinnamon sticks
a pinch of cloves
8 cups of whole milk
2 tablespoons packed brown sugar
1/4 cup of pure maple syrup
1 teaspoon pure vanilla extract
3 teaspoons of ground ginger
1/2 teaspoon fresh ground nutmeg
3 1/2 cups of strongly brewed coffee r espresso
Whipped cream, caramel, gingerbread cookies, and graham crackers for extra garnish
Instructions
Grab a slow cooker, and place all the ingredients into it. Cook on low for about 3 hours, make sure it doesn't boil. Then turn the cooker to warm setting and cook for another 2 hours, make sure to stir occasionally. Stir it once more before serving.
You can also take the cups and carefully dip them into the caramel sauce, and graham crackers, then add the whipped cream on top, with a cute little gingerbread man cookie!
Ensalada Navidena (Mexican Christmas Fruit Salad)
Prep time: 15 minutes. Servings: 12
Ingredients
1 8 oz. cream cheese block
4 large red apples, cut into chucks
1 30 oz. can of fruit cocktail in syrup, drain and keep about 1/2 cup of the syrup
12-15 fresh strawberries
1 14 oz. can of condensed milk
8 oz. of grapes
1 7.6 oz. can media crema or vanilla yogurt instead
1 12 oz. can of evaporated milk
1 cup of raisins
1 cup of shredded coconut
mini marshmallows
1 cup pecan, cut into tiny pieces
Instructions
Take the condensed milk, evaporated milk, media crema( or yogurt),cream cheese, and 1/2 cup of the fruit cocktail syrup, and blend into a blender. You can sit this aside for later. With a skillet, toast the pecans on medium heat for about 2 min, stir occasionally.
Now mix in a large sized bowl, and add the remining ingredients. Stir until everything is covered with the cream. (you can always use the left over syrup from earlier to add extra if need be.) Refrigerate and cover for about 2 hours. Serve cold and enjoy!
Cordon Bleu Stuffed Pork Loin
Prep time: 20 minutes. Cook time: 1 hour & 40 minutes. Servings: 8
Ingredients
1/2 tsp. pepper pepper
1 3-4 lb. of boneless pork loin
5 oz. frozen chopped spinach, thawed out with water
6 oz. of deli ham slices
8 oz. swiss shredded cheese
4 tbsp. olive oil
1 tsp. of salt
3 tsp. herbs de provence
Sauce
1 teaspoon of lemon juice
1/8 teaspoon paprika
1/4 cup mayonnaise
1/2 teaspoon of mustard
1 teaspoon of lemon juice
1/4 sour cream
Instructions
Start by preheating the oven to 350 degrees F. Take out (6) 12" pieces of twine. Slice a 1" diagonal slice into the pork. Continue slicing lengthwise. Rolling the roast out flat as you go, until you reach the end of it. It should be of a rectangle shape flat roast. Brush olive oil and salt and pepper the pork. Sprinkle spinach over the top, along with cheese, and herbs de provence. It's time to cut the twine into 6 12" pieces. With a gentle hand, start rolling the roast, keeping the ingredients inside as you go. End with the seam side part down. Take the twine and tie 6 pieces, tying each piece into a firm knot.
Place the pork loin in a roast pan, baking for 20-25 min per the pound. until the center is about 160 degrees. After is' done cooking, remove from oven and cool for about 10 min.
Sauce: With the ingredients, place them in a bowl and mix together. Before serving the roast, place the mixture in a sauce pan and heat on low until warm. Happy eating!
Gluten-Free Chip And Guacamole Bites
Prep time: 20 minutes. Servings: 41
Ingredients
1 bunch fresh cilantro
1 bag of Tostitos scoop chips
1 batch of guacamole
1 pint cherry tomatoes or grape tomatoes (sliced)
Shredded cheese
Instructions
With a large platter, line it with the scoop chips evenly. Place about a teaspoon of guacamole in each one. Top with a small slice of tomato, and finally sprinkle with shredded cheese and cilantro. Have a guac of a good time!
Crispy Cheesy Potato Stacks
Prep time: 20 minutes. Cook time: 50 minutes. Servings: 6
Ingredients
1/2 cup of one stick of melted butter
2 tablespoons of chopped thyme
1-2 cloves grated garlic
1/4 cup of chopped oregano
4-6 medium in size potatoes, cut into 1/8 inch slices
1/2 cup grated parmesan cheese
1/2 cup of shredded sharp cheddar cheese
salt and black pepper
Instructions
Make sure to preheat the oven to 400 F. Grease a 12 cup muffin pan. Cute potatoes into 1/8 inch thin slices. Taking a large bowl, stir up the butter, thyme, both cheeses, oregano, garlic, and a pinch to taste of salt and pepper. Add potatoes and toss to coat with the mix. Being to layer the potatoes in the muffin pan, stacking inlayers, to the top. (potatoes will shrink down a bit.)
Cover up with foil and place onto a baking sheet. Place in the oven and roast for about 30 min. Remove the foil, and cook about 20-25 more min or tender and golden. Serve right away, with a small dash of sea salt!
Vegan Eggnog Cake Gluten Free & Dairy Free
Ingredients
1 tbsp. vanilla extract
2 tsp. baking powder
1 tsp nutmeg
1 tsp of cinnamon
1 cup of granulated sugar
1 tsp baking soda
1/2 cup vegan butter
1/4 cup of dairy free yogurt
1/2 cup of unsweetened applesauce
1 1/4 cup vegan egg-nog
2 tsp apple cider vinegar
3 1/2 cups of gluten free 1 to 1 baking flour with 1 tbsp. arrowroot starch. (Helps the less of grittiness in the flour or cake. You can use flour if you choose a non gluten free instead.
Vegan buttercream frosting
4 cups of powdered sugar
1 cup vegan softened butter
1 tsp. vanilla extract
1tsp. ground nutmeg
1 tsp ground cinnamon
Instructions
Preheat the oven to 350 and grease three 8" cake pans with olive oil. Line with parchment paper. Combine the dry ingredients of vegan egg-nog and apple cider vinegar, set aside to curdle. (This will be the "eggnog butter milk") Whisk together the flour, cinnamon, baking powder, nutmeg, and baking soda, set aside for later. Take out a large bowl and hand mixer and cream together the sugar and vegan butter until its light and fluffy, (about 3-4 min.) Add the applesauce, vanilla extract, and dairy free yogurt, and cream together until its smooth. Sift in about half of the dry mixture with the egg-nog buttermilk and mix again. Add the left over of both mixes and combine.
Now pour the batter into the three cake pans and bake four about 25-35 min. Remove from the oven, cool for a good 25 min before frosting. (Make sure the cake is fully cooled.) For the frosting, use the hand mixer to cream the butter, sift 1 cup of sugar at a time, mix, add the vanilla, and mix again.
To decorate, frost the cake, and add whatever goodies you may wish!
Eat, Drink, & Be Merry!
I truly hope you found something for your Christmas and/or other Holiday feast, this year! (I know I did!) That's right, I'm looking at you, Mini Trifles.)
There will be more "holly jolly" things to come, this season of Blogmas! Make sure to save this post, share, or even subscribe to this channel, as to not miss a thing!
Warmest wishes, Xx. -A
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