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 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
Mix the lemon, yogurt, chives, a pinch of mustard, and the finely chopped red onion.
Prick the chicken breasts with garlic, salt them and cover them with paprika. Thoroughly cook the chicken until it can shred
Mix the chicken with the yoghurt sauce, the chestnuts and the hazelnuts.
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 :
A small piece of foie gras (optional)
Remove the stems from the mushrooms and mix them with smoked ham and foie gras
Fill the mushroom caps
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
Raisin and/or dried apricot, diced
2 tablespoons brandy
Dip the raisins in cognac
Mix egg and milk
Soak the bread in the mixture
Melt butter in the pan and cook the bread in it
Sprinkle with cinnamon and some raisins
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
Mix the cream, spices, mustard and honey, wrap in film and chill for 1 hour
Turn on the oven at 60°c
Start cooking the tournedos in a cold pan after salting and peppering them on each side for 6 to 7 minutes.
Remove them to an oven dish and cover them with baking paper. Leave them in the oven for 15 minutes.
Meanwhile, in a saucepan, heat the spice-infused cream
Let simmer to thicken the sauce.
Serve the tournedos with the sauce.
Mashed potato and hazelnut :
1kg boiled potato
25 cl Fresh cream
1 tsp hazelnut or walnut oil
A finely chopped onion
Mash the hot potatoes with a fork
Add the fresh cream, crushed hazelnuts, hazelnut oil and onion and mix well.
Lamb’s lettuce salad, caramelized walnuts and grapes :
1 tsp of sugar
Raisin or fresh
1 tbsp of mayonnaise
Melt the sugar in a pan without stirring it, add the walnuts and coat them well.
Mix yogurt and mayonnaise
Wash the salad and mix it with the sauce, raisins and nuts.
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!
0.5 packet of baking powder
2 tbsp. rum
1 tbsp. tangerine juice
The zest of 2 tangerines
Icing sugar for decoration
Preheat the oven to 180°C
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.
Pour the batter into mini silicone kouglof moulds.
Bake 20 min.
Turn out onto a baking rack, let cool and serve dusted with icing sugar.
I’m going to sound cliché, especially in this period when you’re overrun with crappy Christmas TV movies (I say that but love it) but it’s been my favorite time of year since I was little. No it’s not because of the freebies but I like the fact that everyone is more or less racking their brains trying to please their loved ones. This spirit touches me enormously and I try to keep it all year round.
Last year I was locked up at home all alone, this year I intend to make up for it.
To please your loved ones, I am sharing my menu for this year with you, hoping that it will give you some ideas. This will save you the hassle of searching for a full menu if you prefer to focus on other details of this wonderful holiday.
(Not having made my menu yet, the photos in this article will be taken from Google image)
I don’t drink a lot other than beer when I’m with my friends but this one is my little darling for the holidays!
Per glass all you need:
60 ml of vodka
15 ml lime
120 ml of ginger beer
For the decoration:
A slice of lime
1 sprig of fresh mint
for an alcohol-free version, replace vodka and ginger beer with ginger ale.
The entrees :
Mini onion puff pastry, goat cheese and figs
Ingredients (for 6 persons):
Store-bought puff pastry
1 log of goat cheese
1 egg yolk.
Cut a thin round of goat cheese
Using a glass or a cookie cutter about 8 cm in diameter, cut circles of puff pastry
In the center place a teaspoon of onion confis, a slice of cheese and a slice of fig.
Brush the outline of the puff pastry with egg yolk
Bake for 25 minutes at 180 ° c
Sprinkle with thyme.
Crunchy salmon verrine:
A small, lighter starter in the middle of all that fat.
Ingredients (for 6 persons):
1 bunch of dill
6 salted crackers
250 g smoked salmon
500 ml of very cold liquid cream
Place the bowl that will be used for the whipped cream in the freezer
Crumble crackers at the bottom of each jack
Arrange diced cucumber
Reserve two slices of salmon, cut the rest into small pieces and mix with the chopped dill.
Beat the whipped cream and stir in the salmon
Using a pastry bag, garnish your verrines with whipped cream
A few lump eggs on top
Finally, prick a slice of salmon on a wooden pick so as to form a serpentine and place across each verrine.
The sides for the main course
I’m very fond of mashed potatoes, but this year I wanted to change things up a bit, so I’m offering you a festive salad and mini-gratins dauphinois (a French dish that consists of a potato gratin).
Considering the number of preparations, I wanted something lighter while remaining in the festive side so I suggest this small salad, very simple and yet grandiose.
Ingredients(for 6 persons):
• 30 g of butter • 75 g of chopped walnuts • 1 C. brown sugar • 2 green Granny Smith apples, with the skin, cut into 1 cm cubes • 2 stalks of celery cut into 1 cm dice • 75 g of minced shallots • A few leaves of romaine lettuce • Raisins dry or fresh (My little addition to this recipe)
• 2 tsp. mayonnaise • 2 tsp. plain yogurt • 1/2 teaspoon Dijon mustard • Salt and pepper from the mill
Over medium heat, brown the nuts in the butter. When they are well coated, add the sugar and lightly caramelize. To book.
In a bowl, combine all the other salad ingredients.
Prepare the vinaigrette by incorporating all the ingredients and mix. Serve on a bed of romaine lettuce
Mini gratin Dauphinois
One day I will share with you the real recipe for this divine dish, but for the moment I am offering you a simple version to enjoy with your guests.
Ingredients(for 6 persons):
1.2 kg of long and wide potato
2 cloves garlic
125 g heavy cream
1 tablespoon of thyme
75 g slice of Gruyère or counted cheese
75 g of gruyère or grated counted cheese
Preheat the oven to 180 ° c
Melt the butter and butter muffin cups with
In the rest of the melted butter, add the squeezed garlic and cook for 20 seconds then add the cream and the salt and after 30 seconds turn off the heat.
Cut the potato slices into thin slices to the diameter of a muffin tin using a mandolin (be careful with your fingers).
Place potato slices halfway up the mussels
Top with a slice of cheese and continue to top with slices of potatoes.
Sprinkle with thyme and pour in the cream.
Bake for 40 minutes
Add grated cheese on top and brown for 10 min
Leave them on for 5 minutes before serving.
The main course
It’s time to talk about the star of the night:
Here in Denmark we traditionally eat goose stuffed with prunes and pears, but I’m allergic to prunes so instead I’ll share with you the recipe my mom made for me and hope you like it. (it will work very well for a turkey, a capon, or why not chicken thighs by stuffing them under the skin of these if you prefer). Yes looking at it like that the recipe can be scary because of the number of ingredients, but it’s very simple, I assure you. Let’s go!
Christmas goose (or turkey)
A farm goose (or a turkey)
2 tablespoons of honey
3 tablespoons of melted butter
2 cloves garlic
120g semi-cooked foie gras
120g unsalted roasted hazelnuts
120g cooked chestnuts
300g of port sauté
400g ground beef
4 cloves of garlic
5cl of cognac or armagnac
1 bunch of parsley
2 tablespoons of fine breadcrumbs.
Wash the mushrooms by drying them well (do not run them under water so that they do not become full) and sweat them in the 10g butter for 5 min. Mix them with the meats, the ai and the shallots
Peel and rap the apple
Mix the hazelnuts for a long time until you obtain a paste Roughly chop the chestnuts
Mix all the ingredients
Now let’s deal with the poultry.
If you haven’t already, empty it Melt the honey and butter with a micron wave Add the pressed garlic Brush the goose with the preparation. Salt and pepper the outside and inside of the critter, then stuff and flange there.
Ideally, prepare the day before or the day before so that the filling diffuses its flavors in the meat before cooking.
Bake for 2 hours at 180 ° C, watering it and turning it every 30 minutes.
Before (or during) the dessert itself, I offer you a coffee, but a coffee that is a bit peculiar to me that I have been told to find in Korea, Dalgona coffee. To drink very cold.
Dalgona coffee (per glass):
1 and a half tablespoons of instant coffee
1 and a half tablespoons of sugar
1 and a half tablespoons of hot water
Unlimited ice cubes (or ice cream for something more delicious)
Beat sugar, coffee and hot water with an electric mixer until you get (after 30 seconds) a relatively thick foam. As if by magic, the mixture becomes creamy and smooth.
In a glass, pour ice cubes, milk and topez with the coffee foam!
Yule log in French toast style:
We can not finish a good meal without a fabulous dessert let’s stay in our ancestral traditions with the Yule log. It is often boring to do and we have already worked well so I offer you a very simple recipe that will always be better than an industrial log.
Ingredients (for 6 persons):
• 450 g of cream cheese (Philadelphia) • 120 g of powdered sugar • 1 teaspoon of vanilla extract • 10 slices of brioches • 3 or 4 eggs • 450g of strawberries or other red fruits (if you are allergic, it is very good with diced cooked apples), cut into pieces • 80 ml of milk • 2 teaspoons of sugar • 1 teaspoon of cinnamon • 40 g of icing sugar for the finish
Mix the cream cheese with the icing sugar and the vanilla extract
Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
Place the 1 hour in the freezer
Combine 3 eggs, milk, cinnamon and sugar in a bowl.
Brush the log and bake in a hot oven at 220 ° C for 12 min (until the brioche is golden)
Sprinkle with icing sugar just before presenting it on the table.
Yes in all there are a lot of preparations, but I do not intend to do everything in one day. To make this feast, I plan to make my log, my starters, my salad and my gratins in advance. The same day I will only keep cooking my turkey, my puffs and my coffees which will be minute. With a little organization there are ways to do it all, but if that scares you, you don’t have to do it all. 😉
I hope you have a good holiday and that you will blow your belly up. For me, as you can see, it’s off to a good start.