Christmas Recipes

Recipes for Christmas – Holiday Recipes

Holiday Rompope Drink June 30, 2009

Rompope

Christmas
A lovely creamy drink similar to egg-nog. Rum flavors this wonderful holiday drink.

INGREDIENTS:
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum

PREPARATION:
Simmer milk and sugar until mixture is hot, but not burning. Process the almonds in a food processer until a paste forms. Whisk the paste into the milk mixture and let it cool.

Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly.

Mix in the rum and serve chilled.

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Holiday Cinnamon Sugar Knots May 31, 2009

Holiday Cinnamon Sugar Knots

Ingredients
2 tbsp. sugar
1/2 tsp. ground cinnamon
11 oz. refigerated breadstick dough
1 serving cooking spray, butter flavored

Directions
Preheat oven to 375° F. Coat a large baking sheet with cooking
spray. In a small bowl, combine sugar and cinnamon. Mix well and set
aside. Unroll breadsticks and cut each in half lengthwise, to make 24
pieces. Arrange pieces on prepared baking sheet and coat with cooking
spray. Sprinkle 1/4 tsp. cinnamon-sugar mixture over each piece.
Tie each piece into a knot (pulling dough gently, if necessary).

Sprinkle remaining cinnamon-sugar mixture over knots. Bake until puffed up and golden brown, about 15 minutes. Serve warm.
Makes 6 servings. (2 knots per serving)

 

Holiday Sauteed Green Beans May 15, 2009

Holiday Sauteed Green Beans

1 lb green beans, trimmed
3 slices bacon
1 pkg(10 oz) white mushrooms, stemmed and sliced
1 shallot, peeled and chopped
1 tsp dried thyme

In saucepot over high heat, cook green beans in 2 quarts boiling water
3min, or until crisp tender; drain and plunge into ice water. In
nonstick skillet over medium heat, cook bacon 5min, or until crisp,
turning once.

Drain on paper towels; coarsely chop. Remove all but 1
tbs drippings from skillet. Add mushroom, shallots and dried thyme to
skillet. Over medium high heat, cook mixture 2min. Stir in green
beans and cook 2min more until vegetables are heated through.

 

Holiday Bread Pudding with Warm Berry Sauce April 30, 2009

Holiday Bread Pudding with Warm Berry Sauce

BREAD PUDDING:
2 eggs
3/4 c. sugar
3 c. low-fat milk
1 c. heavy cream
1/2 c. unsalted butter, melted
1 tbsp. vanilla
3/4 c. dried currants
1 tsp. nutmeg
8 oz. stale French bread, sliced 1/2 inch thick

WARM BERRY SAUCE:
2 c. frozen raspberries
2 c. frozen strawberries
1/3 c. sugar
1/3 c. fresh squeezed orange juice
3 tbsp. fresh squeezed lemon juice
Powdered sugar for dusting*
Raspberries & strawberries for garnish*

PUDDING: Combine eggs, sugar, milk, cream, melted butter, vanilla,
currants and nutmeg in a bowl; whisk to blend well. Pour the mixture over bread slices and let stand, turning bread as necessary, until bread is soft and saturated, about 20 minutes. Preheat oven to 350 degrees.

Arrange the bread slices in a lightly greased 4-quart baking dish and pour any unabsorbed custard mixture over the bread. Bake uncovered until the custard is set and top is lightly browned, about 45 minutes.

SAUCE: Combine berries, sugar and orange and lemon juices in a saucepan over medium heat. Cook, stirring constantly until the fruit begins to break up, about 5 minutes. Puree in a food processor or blender, return to same pan and heat until warm. To serve, dust the top with powdered sugar. Pass the warm sauce and fresh berries at the table. Serves 8.

 

Christmas Cherry Ham Sauce April 20, 2009

Christmas Cherry Ham Sauce

1 c. crushed pineapple, undrained
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. red food coloring
1/8 tsp. salt
1 c. canned, drained, pitted red sour
cherries (save juice)
2 tbsp. corn starch
1/2 c. cherry juice

Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce.

 

Christmas Cranberry Sweet Potato Bake April 6, 2009

Cranberry Sweet Potato Bake

2 pounds sweet potatoes
1 cup fresh or frozen cranberries, washed
3/4 cup raisins
1/4 cup melted butter
1/2 cup sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup apple juice or apple cider
1/2 cup pecan or walnut halves or other nut

Peel the sweet potatoes and cut into 1/2-inch cubes. Combine sweet
potatoes, cranberries, apples, and raisins in a large bowl.

In a separate bowl, combine melted butter, sugar, and spices. Add to sweet potatoes and toss to coat.

Place sweet potatoes in a shallow 2-quart casserole dish. Pour apple juice over top.

Cover, bake at 350 degrees, stirring occasionally, for 50 minutes, or until sweet potatoes are almost soft. Add nuts and bake, uncovered for 10 minutes or until sweet potatoes are tender. Let sit for 10 minutes before serving.

 

Holiday 5 Minute Eggnog Pie March 26, 2009

5 Minute Eggnog Pie

2 boxes instant vanilla pudding (small boxes)
1 quart (4 cups) eggnog
2 tablespoon pumpkin pie spice
8 oz tub Cool Whip, divided
1 deep dish (or 2 regular) graham cracker pie crust

In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice,
and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz
(half tub) of Cool Whip, mix well. Pour into pie shell/s. Put in
refrigerator and let set for 2-4 hours. Serve with remaining Cool
Whip