My Christmas Menu

It’s been a while since I posted. I’ve been very busy with my work and I’m sorry but this week I’m going to try to make up for it by sharing my Christmas menu with you, hoping it can give you some ideas.

This years, I tried to make simple and relatively inexpensive recipes because I had the idea of organizing a meal for the children of the club who could not have had Christmas with the family but this year everyone was able to leave and that makes me very happy.

Starters / appetizers :

Chicken cucumber bites (45 bites) :

Preferably prepare the day before so that the chicken marinates well and assemble the bites the same day.

  • 2 Cucumbers
  • 2 or 3 chicken or turkey breasts (can be tuna)
  • 125g of yogurt
  • 1 to 2 drop of tabasco (optional)
  • A pinch of mustard
  • ½ lemon juice
  • ½ red onion
  • A bunch of chives
  • 4 to 5 chestnuts, crushed (remove it if you use tuna)
  • 40g of crushed hazelnuts
  • Paprika
  • Garlic
  • Salt pepper
  1. Mix the lemon, yogurt, chives, a pinch of mustard, and the finely chopped red onion.
  2. Prick the chicken breasts with garlic, salt them and cover them with paprika. Thoroughly cook the chicken until it can shred
  3. Mix the chicken with the yoghurt sauce, the chestnuts and the hazelnuts.
  4. The same day, cut the cucumber into slices, add the chicken mixture and finish if you want with a few sprigs of chives.

Mushroom stuffed smoked ham and parmesan :

  • Paris mushroom
  • Smoked ham
  • Parmesan cheese
  • A small piece of foie gras (optional)
  1. Remove the stems from the mushrooms and mix them with smoked ham and foie gras
  2. Fill the mushroom caps
  3. Sprinkle them with parmesan and bake them for about twenty minutes until the mushrooms brown.

Serve hot or cold.

Foie gras on French toast :

  • Slice of bread or brioche
  • Milk
  • Egg
  • Cinnamon
  • Butter
  • Raisin and/or dried apricot, diced
  • 2 tablespoons brandy
  1. Dip the raisins in cognac
  2. Mix egg and milk
  3. Soak the bread in the mixture
  4. Melt butter in the pan and cook the bread in it
  5. Sprinkle with cinnamon and some raisins
  6. Place a thin slice of foie gras on it.

Main course :

Tournedos honey and spices :

  • 4 tournedos (duck, beef or turkey)
  • 2 tbsp of mustard
  • 6 tbsp fresh cream
  • ½ tsp of 4 spice powder
  • 2 tbsp of honey
  • Salt and pepper
  1. Mix the cream, spices, mustard and honey, wrap in film and chill for 1 hour
  2. Turn on the oven at 60°c
  3. Start cooking the tournedos in a cold pan after salting and peppering them on each side for 6 to 7 minutes.
  4. Remove them to an oven dish and cover them with baking paper. Leave them in the oven for 15 minutes.
  5. Meanwhile, in a saucepan, heat the spice-infused cream
  6. Let simmer to thicken the sauce.
  7. Serve the tournedos with the sauce.

Mashed potato and hazelnut :

  • 1kg boiled potato
  • 100g Hazelnuts
  • 25 cl Fresh cream
  • 1 tsp hazelnut or walnut oil
  • A finely chopped onion
  1. Mash the hot potatoes with a fork
  2. Add the fresh cream, crushed hazelnuts, hazelnut oil and onion and mix well.

Lamb’s lettuce salad, caramelized walnuts and grapes :

  • Nut
  • Chewed up
  • 1 tsp of sugar
  • Walnut vinegar
  • Raisin or fresh
  • Bread nuts
  • Avocado Dice
  • 1 Yogurt
  • 1 tbsp of mayonnaise
  1. Melt the sugar in a pan without stirring it, add the walnuts and coat them well.
  2. Mix yogurt and mayonnaise
  3. Wash the salad and mix it with the sauce, raisins and nuts.

Dessert :

My mom’s tangerine Christmas cake :

Finally, I offer you a recipe that is close to my heart because it was my mom who made me these little cakes during the holidays. I hope you like it as much as I do!

  • 300g Flour
  • 150g Butter
  • 150g Sugar
  • 3 eggs
  • 0.5 packet of baking powder
  • 2 tbsp. rum
  • 1 tbsp. tangerine juice
  • The zest of 2 tangerines
  • Icing sugar for decoration
  1. Preheat the oven to 180°C
  2. Cream the butter, add the sugar then the whole eggs one by one and continue beating. Then add the sifted flour with the baking powder, the tangerine zest and juice and the rum. Mix well to obtain a homogeneous paste.
  3. Pour the batter into mini silicone kouglof moulds.
  4. Bake 20 min.
  5. Turn out onto a baking rack, let cool and serve dusted with icing sugar.

Serve with a scoop of vanilla ice cream.

Take care of yourself and your loved one!

I wish you a Merry Christmas!

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