Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, be plenteous in mercy is to have the real spirit of Christmas. Calvin Coolidge.

Monday, 26 November 2012


Let's share the Christmas recipes in the commentaries below!!!
1) you can publish only ONE recipe;
2) if you provide a different recipe for the dish which has already been described in the commentary, do it via the Reply button. 

A recipe will bring you TWO POINTS!!!

In the USA, the mainstays of the table ares: 
  • apple cider
  • boiled custard
  • candy canes
  • Champagne, or sparkling apple cider
  • chicken and dumplings, primarily in the southern states
  • chocolate fudge
  • Christmas cookies
  • cranberry sauce
  • Dungeness crab, primarily in California
  • eggnog
  • fruitcake
  • gingerbread, often in the form of a gingerbread house or gingerbread man
  • Christmas ham
  • hot buttered rum
  • hot chocolate
  • lutefisk (among those with Scandinavian ancestry)
  • mashed potato
  • mixed nuts
  • oyster stew, composed of oysters simmered in cream or milk and butter.
  • persimmon pudding
  • pie
    • apple pie
    • mince pie
    • pecan pie
    • pumpkin pie
    • sweet potato pie
  • Prime Rib
  • plum pudding
  • Russian tea cakes
  • Tamales
  • roast turkey, less often roast duck, goose, or pheasant
  • Smithfield ham, often served on a biscuit or a roll
  • stuffing, also known as dressing, particularly in the Southern U.S.
  • lefse rolled with butter and sugar, particularly in Northern Wisconsin and Minnesota


  1. Cranberry Sauce Recipe


    1 cup (200 g) sugar
    1 cup (250 mL) water
    4 cups (1 12-oz package) fresh or frozen cranberries
    Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.


    1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

    2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

    3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

    Cranberry sauce base makes 2 1/4 cups.

  2. Plum Pudding Recipe
    1 cup flour
    1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
    1 cup soft bread crumbs
    1 cup chopped suet
    1 cup prune pulp
    1/2 cup brown sugar
    1 cup uncooked chopped prunes
    1/4 cup candied lemon peel, finely chopped
    1/4 cup molasses
    3 eggs, separated
    Hard Sauce, recipe follows

    In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
    Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
    If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

  3. Traditional eggnog recipe at its best!
    Traditional Eggnog Ingredients

    12 eggs, separated
    6 cups milk
    2 cups heavy/ thickened cream
    2 cups bourbon
    1+ 1/2 cups sugar
    3/4 cup brandy
    2 teaspoons ground nutmeg
    Traditional Eggnog Directions

    In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
    Very slowly, add in the bourbon and brandy - just a little at a time.
    When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
    30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
    Stir in 1+ 1/2 teaspoons ground nutmeg.
    In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
    In yet another bowl, beat the egg whites until stiff peaks form.
    Gently fold the egg white mixture into the egg yolk mixture.
    Gently fold the cream into the egg mixture.
    After ladling into cups, garnish with the remainder of the ground nutmeg

  4. Christmas cookies

    Prep Time: 15 minutes

    Cook Time: 14 minutes

    refrigeration time: 2 hours

    Total Time: 2 hours, 29 minutes

    Yield: 18-36 cookies


    1 cup butter, softened to room temperature
    3/4 cup granulated sugar
    1/2 cup confectioner's (powdered) sugar
    2 egg yolks
    1 tsp. vanilla
    1 tsp. lemon zest
    2-1/4 cups flour
    1/4 tsp. kosher salt

    Cream butter and sugars together with an electric mixer until fluffy. Beat in egg yolks, vanilla and lemon zest.

    On low speed, add flour and salt until it forms a soft dough. Do not overmix or your dough will get tough. Wrap the dough in plastic wrap and refrigerate several hours or overnight.

    Remove the dough from the refrigerator. Preheat oven to 350 degrees F. Roll out cookies to a thickness of 1/4-inch. Cut out with Christmas cookie cutters. Place on parchment- or silpat mat-lined cookie sheets two inches apart. Bake 8-14 minutes until cookies start to turn a very light golden around the edges.
    Decorate as desired.

  5. Christmas Ham recipe

    Prep 15 mins

    Cook 3 hrs 30 mins

    plus soaking FREEZE leftovers, sliced

    Place the raw ham in a large, clean bucket. Add enough water to cover and soak overnight, or up to 24 hrs ahead, changing the water twice.
    Heat oven to 180C/160C fan/gas 4. Drain and place the ham in a large roasting tin, cover tightly with foil and bake for 3 hrs.
    Remove the ham from the oven and turn the heat up to 200C/180C fan/gas 6.Using a sharp knife, carefully slice the rind off the ham, leaving about 1-2 cm of fat; cut a diamond-shaped pattern into this. In a small bowl, mix together the sugar and mustard, then rub all over the ham. Roast for 30 mins until the ham is tender and the outside nice and sticky.
    Bring to the table on a large platter lined with bay leaves. To serve, cut 1cm-thick slices off the ham to go alongside the rye bread, pickles and mustard sauce (Make your own sauce with our recipe below).

    HOT & SWEET MUSTARD SAUCE Combine a 100g jar Colman's English Mustard with 4 tbsp soft brown sugar and 1 tbsp cider vinegar, mix well, then pour into a serving bowl.

  6. Persimmon Pudding

    Original recipe makes 8 servings

    1/2 teaspoon baking soda

    2 cups persimmon pulp

    2 1/2 cups white sugar

    2 eggs, beaten

    2 cups all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon ground cinnamon

    1/4 teaspoon vanilla extract

    1 pinch salt

    2 1/2 cups milk

    4 tablespoons melted butter


    Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.

    In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.

    Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.

    Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.

    Bon Appétit

  7. Hot Apple Cider

    (Original recipe makes 6 serving)

    6 cups apple cider
    1/4 cup real maple syrup
    2 cinnamon sticks
    6 whole cloves
    6 whole allspice berries
    1 orange peel, cut into strips
    1 lemon peel, cut into strips


    1)Pour the apple cider and maple syrup into a large stainless steel saucepan.
    2)Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
    3)Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
    4)Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

  8. TAMALES =)

    Tamale Filling:

    1 1/4 pounds pork loin

    1 large onion, halved

    1 clove garlic

    4 dried California chile pods

    2 cups water

    1 1/2 teaspoons salt

    Tamale Dough:

    2 cups masa harina

    1 (10.5 ounce) can beef broth

    1 teaspoon baking powder

    1/2 teaspoon salt

    2/3 cup lard

    1 (8 ounce) package dried corn husks

    1 cup sour cream


    - Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

    - Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

    - Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

    - Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

    - Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

    Good Luck! =)

  9. Prime Rib
    Prep Time: 2 hours, 10 minutes
    Cook Time: 1 hour, 25 minutes
    Total Time: 3 hours, 35 minutes

    1 three-rib prime-rib roast, first cut,trimmed and tied
    1 Tablespoon freshly ground pepper
    2 Tablespoons coarse salt
    3 short ribs, tied
    1-1/2 cups dry red wine

    To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven.

    Place oven rack on lower level. Heat oven to 450 degrees F. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees F. and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees F., about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals.

    Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees.

    Pour fat and all drippings out of pan into a fat separator, and set aside.

    Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding.

    Yield: 6 to 8 servings


    18 oz. Dungeness crabmeat
    1 Meyer lemon, peeled and sectioned; reserve juice
    1 bunch chives, chopped
    1 Tbsp. extra virgin olive oil
    2 each California Avocados, peeled and coarsely chopped
    1 Roma tomato, concassé
    ½ each red onion, minced
    ½ cup cilantro, chopped
    1 lime, juice of
    1 tsp. Napa hot sauce
    1 Ruby red grapefruit, peeled and sectioned; reserve juice
    1 Tangerine, peeled and sectioned; reserve juice
    1 Tbsp. extra virgin olive oil
    ½ cup Micro cilantro
    2 Tbsp. grapeseed oil
    6 each tuna fish can, top and bottom removed and washed
    kosher salt to taste
    white pepper to taste

    1. Mix crab, Meyer lemon sections, chopped chives and olive oil; season with salt and white pepper. In a separate bowl mix California avocados, tomato, red onion, cilantro, lime juice and hot sauce; season with salt and white pepper.
    2. Toss citrus sections in extra virgin olive oil season with salt and white pepper. Combine lemon, grapefruit and tangerine juices and reduce; cool and whisk in grapeseed oil to emulsify.
    3. To plate place a layer of avocado mixture 1/3 of the way up tuna can. With a spoon smooth out the top and remove any excess from the sides higher up. Next place crab mix in mold on top of avocado base. Unmold salad onto service plate. Place a pile of mixed citrus sections on opposite side of plate. Dress micro arugula in juice left from citrus sections; do not over dress. Drizzle citrus reduction around the plate and serve.

  11. Spicy Mixed Nuts Recipe !

    3 tablespoons butter
    1 envelope dry golden onion recipe soup mix
    1/4 cup sugar
    1 teaspoon ground cumin
    8 ounces unsalted dry roasted mixed nuts

    Blend dry soup mix with sugar and cumin. In a large skillet, melt the butter and stir in the dry soup mixture. Add nuts and cook over medium heat about 5 minutes or until nuts are coated with the mixture and have browned lightly. Spread out on a baking sheet to cool slightly before serving. May be stored in an airtight container for 1 to 2 weeks.
    Makes 2 1/2 cups.

  12. Chocolate Fudge

    Total Time:40 min
    Prep:10 min
    Cook:30 min
    Yield:64 (1-inch) pieces

    2 3/4 cups sugar
    4 ounces unsweetened chocolate
    3 tablespoons butter, plus more for greasing pan
    1 cup half-and-half
    1 tablespoon corn syrup
    1 tablespoon vanilla extract
    1 cup chopped, roasted nuts, optional
    Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

  13. Sweet Potato Pie
    1 (1 pound) sweet potato
    1/2 cup butter, softened
    1 cup white sugar
    1/2 cup milk
    2 eggs
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    1 (9 inch) unbaked pie crust

    1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
    2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
    3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

  14. Lutefisk

    Scandinavian specialty made with unsalted dried cod. The age-old preparation method is to soak the dried cod in regularly changed cold water for a period of eight days. The cod is then soaked for two days in a mixture of water and potash lye, after which it's soaked for two more days in fresh water. The final step is simmering the fish for 10 to 15 minutes, just until it becomes translucent.
    • The following recipes is for 4 people.


    3 kg (6 pounds) of lutefisk (salt cod)
    2 - 3 tablespoons of salt
    600 g (1⅓ pounds) of good potatoes
    200 g (7 ounces) of bacon, sliced.
    coarse ground pepper

    Green pea stew:
    3 dl (1¼ cups) of whole, dry green peas
    1 dl (⅓ cup) of milk
    1 tablespoon of wheat
    1 teaspoon of salt

    1.Cook the lutefisk without water in an oven.
    2.Warm the oven to 200 °F degrees.
    3.Lay the fish on a plate with the skin side down. Sprinkle over with salt. Cover with aluminum foil. Put it into the oven for about 40 minutes. Less fish needs less time.
    4.Dice the bacon and fry on low heat so the fat melts and the dices get crispy.

    Green pea stew:
    1.Make a thickener out of the milk and wheat flour. Mix into the stew and let it boil for 5–6 minutes. Add salt to taste. You can also buy a pea stewing, read the instructions on the package.

    Putting it all together
    1.Serve the lutefisk warm on warm dishes with green pea stew, cooked potatoes, bacon fat and crispy bacon dices. Place coarse salt, freshly ground pepper and mustard on the table.

  15. Traditional Eggnog Ingredients

    12 eggs, separated
    6 cups milk
    2 cups heavy/ thickened cream
    2 cups bourbon
    1+ 1/2 cups sugar
    3/4 cup brandy
    2 teaspoons ground nutmeg
    Traditional Eggnog Directions

    In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
    Very slowly, add in the bourbon and brandy - just a little at a time.
    When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
    30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
    Stir in 1+ 1/2 teaspoons ground nutmeg.
    In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
    In yet another bowl, beat the egg whites until stiff peaks form.
    Gently fold the egg white mixture into the egg yolk mixture.
    Gently fold the cream into the egg mixture.
    After ladling into cups, garnish with the remainder of the ground nutmeg.

  16. Easy Eggnog Recipe Ingredients

    6 eggs
    3 cups milk
    8 tablespoons sugar
    3 teaspoon vanilla essence
    1/2 teaspoon nutmeg, ground
    Easy Eggnog Recipe Directions

    In a large bowl, beat the eggs using an electric beater (if available).
    By turn, add milk & sugar.
    Continue beating until mixture thickens slightly.
    Add in the vanilla essence & ground nutmeg.
    Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

  17. Alcoholic Eggnog Ingredients

    6 eggs
    2 extra egg yolks
    4 cups whole milk
    3/4 cup heavy cream
    1/2 cup plus 2 Tablespoons of sugar
    1/4 teaspoon salt
    1 Tablespoon vanilla extract
    1/2 teaspoon grated nutmeg
    1 cup bourbon
    Alcoholic Eggnog Directions

    Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

    Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

    Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

  18. Hot Buttered Rum Mix:

    Ingredients (original recipe makes 15 servings):
    1 cup unsalted butter softened
    1(16 ounce) package confectioners' sugar, sifted
    1 pound light brown sugar, packed
    1 quart vanilla ice cream, softened


    In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.
    To Serve: Place a heaping 2 tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!