This Holiday season is really important for everyone of us ... Here are some delightful recipes that you can cooked and serve this coming Christmas celebration ... from GOURMETRECIPE COLLECTION.

1. Christmas
Recipes

2. Christmas recipes, especially in most parts of the world, are usually
decoratively done, joyful and sometimes fancy. This is because it’s the
time of the year when families get together to share a Christmas Eve
dinner or Christmas morning lunch. The cooks of yesteryears had more
time to cook these sumptuous dishes, but with a little bit support from
modern tools in the kitchen.
These sumptuous dishes are naturally valuable dishes delivered on
through generations. So what your grandmother had as a child would
still be served on your Christmas table today if she still remembers how
to make it or has taught your mother (or you) how it was done. Festive
dishes could simply be the mark cuisine or recipe of the cook, family
favorites, or old-style dishes served in one’s home country.
The range of Christmas recipes one could learn is as wide-ranging as
one’s ancestors. But there will always be foods that make an annual
appearance on the Christmas table. Foremost of these is the Christmas
roast—it can be turkey, chicken, beef, pork, lamb, goose or duck,
perfectly golden brown, crisp skin and full-flavored. Try the apple and
sausage roast goose in the collection. Gravy and side dishes are a must
in most homes.

3. Aside from roast meat, a Christmas chief course could simple be a
leg of ham, obtained from your favorite butcher, Spanish
style, smoked or cured the way you want it. The side dishes for
these Christmas main courses can be a bevy of vegetables—
grilled, broiled, made into gratin, cooked separately as
stuffing, marinated or sautéed. Winter vegetables are favoured, and
one can procure most vegetables anytime of the year.
In Asian countries, a noodle dish is in need for the holidays. They
indicate long life and are customarily shared in all family dinners.
With the roast, ham and noodles, one can add a warm bowl of
pumpkin soup and a pot of Christmas stew, with all the accessories
and depth of flavor a stew is known for.
Christmas breads and cookies (gingerbread, chocolate
crinkles, shaped butter cookies) are also old-fashioned Christmas
recipes. Perhaps the most familiar are the Christmas plum
pudding, fruitcake, and the Christmas chocolate log or buche de
noel. Sip a cup of hot chocolate, apple cider and eggnog and feel
even more the spirit of the season.
Here are some suggested Christmas Recipes for you to serve this
holiday season. Have a Merry Merry Christmas to Everyone!

4. All-American Chocolate Cake
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Difficulty Level: Average
Preparation Instructions:
In a saucepan, melt the chocolate by stirring it
over low heat until smooth and melted. Add the
vanilla extract. In a separate bowl, mix the flour,
sugar, baking powder, baking soda and salt,
stirring well. Pour the chocolate mixture into the
dry mixture and stir. Stir in the butter, milk and
eggs, beating until smooth. Transfer the batter Ingredients:
to a cake pan and bake it in a 350 degree F. 100gms unsweetened chocolate, 2 tablespoon
preheated oven for about 30-40 minutes, or butter, melted, 2 teaspoons vanilla (extract),
until a toothpick inserted in the center of the 175 grams all-purpose flour, 200 grams white
cake comes out clean. sugar, 1 1/2 teaspoon baking powder, 1
teaspoon baking soda, 1 teaspoon salt, 100ml
skimmed milk, 3 large eggs, well beaten

5. Apple gratin with pine nuts
Servings: 6
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Calvados
Preparation Instructions:
Peel and core the apples, then cut into
quarters. Place the apple quarters in a concave,
ovenproof plate. Squeeze the lemons and pour
the juice over the apples. Preheat the oven.
Sprinkle the apples with cinnamon and ginger
powder. Add the pine nuts. Cut the butter in
small pieces and lay them on the apples. Bake
for 20 minutes. Remove from the oven and
Ingredients: allow cool until the plate is lukewarm. Place the
2 lbs. apples, 5 ½ tablespoons butter, 2 cold cream in an iced bowl. Add 2 tablespoons
lemons, 1.76 oz. (about 3 ½ tablespoons) sugar and 1 teaspoon cinnamon powder. Beat
pine nuts, 1 tablespoon cinnamon, 1/2 the cream until. Serve the lukewarm apples
teaspoon ginger powder, 5 ½ tablespoons with the cinnamon and cream in a cup.
sugar, 3/4 cup creme fraiche (heavy cream)

6. Balsamic Filet Mignon
Servings: 4 Ingredients:
Cooking Time: 10 min. 4 (4 oz.) beef tenderloin steaks, 1/4 teaspoon
Difficulty Level: Average salt, 1/4 teaspoon freshly ground pepper, 2
teaspoons minced garlic, 1/8 teaspoon
Preparation Instructions: crushed red pepper, 3 tablespoons dry
Season steaks with salt and pepper. Spray a large sherry, 2 tablespoons soy sauce, 1
skillet with olive oil and place over medium high tablespoon balsamic vinegar, 2 teaspoons
heat. Once the skillet it warm, add the steaks, pure honey, Olive oil spray
cooking in batches, if necessary to avoid
overcrowding. Cook for 3 minutes on each side,
or until desired doneness is achieved. Remove
steaks from the skillet with tongs and tent with
foil to keep warm. Add the garlic and red pepper
to the skillet and sauté for half a minute. Add the
sherry and bring to a boil. Add the soy sauce,
vinegar, and honey and return to a boil, stirring
occasionally. Reduce the heat and cook for about
1 minute. Serve sauce spooned over the steaks,
or on the side.

7. Beef fillet with red wine
Preparation Instructions:
Servings: 6
To prepare the sauce, start by cutting the beef
Preparation time & cooking: 120 minutes
bones in pieces. Roast them in a 392 degree F.
Recommended Wine: Brunello
oven for about 1 hour. Put the bones, freed from
grease, in a steel pot with
Ingredients:
carrots, celery, onion, tomatoes, laurel and 8 cups
For the red wine sauce: 2 lbs. beef bones, 0.33
wine. Bring to a boil. Continue boiling on low heat
lbs. carrots, celery, and onion, 2 tomatoes 4
and reduce by ¾, occasionally scooping off any
laurel leaves, 10 1/2 cups red wine (Brunello di
grease from the surface. Meanwhile, boil the
Montalcino); 2.1 oz.shallots, 3 ½ tablespoons
shallot with 3 ½ tablespoons butter and sugar.
butter, 10 ½ tablespoons sugar, salt. For the
When the sauce begins to caramelize, add the
Medallions: 6 beef fillet medallions (0.4 lbs. or
remaining wine and boil lightly until the wine is
6.4 oz. each); 17 ½ tablespoons butter, 1 pound
completely evaporated. Add the previous
boiled spinach, 4 tablespoons butter reduction and boil for about 5 minutes, adding a
pinch of salt. Remove the sauce from the heat. Add
17 ½ tablespoons cold butter, cut into small
pieces, and mix with a beater. Strain. Salt and sauté
the medallions in a pan, beginning with high
heat, then cooking on low heat for about 8 to 10
minutes. At the same time, sauté the spinach in a
pan with butter. Cut the medallions vertically in
slices of about 1/5th of an inch in thickness. Place
the spinach in the middle of the serving dish. Lay
the medallion slices around it, and add the wine
sauce on the border.

8. Beef strate with red wine
Preparation Instructions:
Cut the foie gras in escallops. Season and cook in a
pan. Drain on absorbing paper and set aside.
Preparing the strate: Cut the beef fillet in 3
slices, following the length of the meat. Flatten each
slice slightly. Salt and pepper. Lay one slice of beef
on a plate. Place a slice of foie gras over
this, followed by another slice of beef. Continue by
alternating beef and foie gras, finishing with a slice
of beef on top. Secure the layers with kitchen string.
Wrap in foil. Refrigerate. Cooking: Remove the foil
from the layers of beef and foie gras. Boil the
Servings: 4 beef/foie gras strate in a saucepan with 3 ½
Preparation Time: 45 minutes tablespoons butter. Cook in the oven for about 5
Cooking Time: 45 minutes minutes. Remove the roast and store it warm.
Recommended Wine: Julienas Sauce: Degrease the saucepan, add the aromatic
Ingredients: garnishing, add the red wine, and let it cook for 15
1.32 lbs. beef fillet, 0.88 lbs. foie gras (duck to 20 minutes. Remove the beef and place in a
liver), 0.33 lbs. aromatic garnishing (carrots, mixer. Strain and season. While waiting for the
onions, celeries, shallots, garlic, thyme, bay sauce to reduce, cook the vegetables by blanching
leaf), 1 bouquet mixed greens, 1 1/4 cups red them separately. After blanching the
wine, 10 ½ tablespoons butter, 12 baby potatoes, brown them in a pan. Ending: Remove the
carrots, 12 mini leeks, 0.66 lbs. (10.56 oz.) kitchen string and cut the strate in half. Place it on a
peas, potatoes serving dish with the vegetables. Add some butter
in the now finished sauce to bind and soften it.

9. Carre dagneau Terre depices Servings: 4
Preparation Time: 40 minutes
Ingredients: Cooking Time: 40 minutes
0.9 lbs. carre d’agneau (rack of lamb, 4), 0.53 Recommended Wine: Pauillac cru classe
oz. TAGINE, 2 oz. shallots, 0.55 lbs. fava beans, Chateau Lynch-Bages
2.54 oz. potatoes, 1 rosemary branch, 1 turnip,
4.4 oz celery, 4 garlic cloves, 0.7 oz. Corinth Preparation Instructions:
grapes, 3.18 oz. string beans, 1 2/3 cups peanut The day before, peel the celery and put it in the
oil, 1 carrot, 1 tablespoon butter, 2 leeks, 2 food processor. It should end up looking a bit like
tablespoons salt, pepper Aromatics for the hard wheat semolina. Allow it to dry on a plate
carre d’agneau: 1 ½ tablespoons cumin, ¼ overnight. To prepare the dish, wash and prep the
teaspoon dried allspice, 4 garlic cloves vegetables. Boil the shallots in oil. Clean the
(minced), 1 cup minced onions, 1 bunch potatoes and add them, previously blanched. Add
parsley, 1 tip saffron powder, 1 bunch the turnip, garlic, string beans, carrot, leek, and
coriander, salt, 1 ¼ teaspoons cinnamon TAGINE. Add 1 ¼ cups water. After 5 to 6 minutes
powder, oil, lemon juice of cooking, add the fava beans and rosemary.
Continue cooking for another 5 minutes. Place the
celery in a saucepan with some water, butter,
cooking gravy from the vegetables, and the Corinth
grapes. Cook for about 4 minutes. Put all aromatics
into the food processor, creating a minced dough.
Set aside. In a saucepan, boil the carre d’agneau on
high heat in a tablespoon of peanut oil. Salt and
pepper. Bake the carre d’agneau for 5 minutes in a
preheated oven. Remove from the oven and cover
with the aromatic preparation. Put it back in the
oven for about 10 minutes.

10. Cherry fricassee with gingerbread, pistachios
and ice-cream
Preparation Instructions:
Prepare the cherries. Dice the
gingerbread. Melt butter in a large pan.
Add sugar. Heat until obtaining a
caramel. Place the cherries in the pan.
Cook for 5 - 6 minutes, stirring
constantly. Once the cooking juice is
slightly reduced, add the gingerbread.
Continue to cook another 5 - 6 minutes
in order to obtain a cherry compote.
The gingerbread will bind the whole.
Servings: 6 Place a little of the cherry compote on
Preparation time & cooking: 15 minutes each serving dish. Put a scoop ice
Recommended Wine: Loupiac cream on top of this and decorate with
some mint leaves. Serve accompanied
Ingredients: with some sugared biscuits, almond
1 lb. rather large, mature cherries; 1/3 cookies, or something similar.
lb. gingerbread; 1.8 oz. butter; 1/4 c.
sugar; 1 pint ice cream (vanilla, ginger
bread, caramel, or yogurt); mint leaves

11. Chicken traditionally prepared in the
Backoffen Servings: 4
Preparation Time: 1 h 15 min. 6-8 hours for
Ingredients: the lemons
For the base and foundation: 1 chicken (approximately Cooking Time: 75 minutes
2.2 pounds, prepared), 3/5 cup Alsatian white wine, 1 Recommended Wine: Arbois blanc, vin de
2/5 cups chicken stock, salt, pepper For the garnish: 1 Moselle
lb. potatoes, 0.9 lbs. (14.4 oz.) small artichokes, 0.3 Preparation Instructions:
lbs. (4.8 oz.) small onions, 1 oz. (2 tablespoons) butter, When making this dish, it’s very important
salt, pepper, fresh rosemary, fresh thyme, preserved to hermetically close the terrine. Prepare a
lemon, tomatoes, garlic For the dough: 2 cups flour, dough ahead of time using flour, warm
3/5 cup hot water, 1 teaspoon salt, 1 egg yolk water (to make the dough elastic), and an
egg. Also, preserve the lemon ahead of
time. Peel and seed the tomatoes. Cut
them into quarters. Peel the garlic. Place
the small artichokes in a frying pan with a
little oil. Do the same with the grated
potatoes, coloring them lightly. Season the
chicken with some salt and pepper.
Distribute the potatoes and artichokes
around the chicken. Add the small
onions, the cloves of
garlic, tomato, lemon, and two rosemary
branches. Add the equivalent of a good
glass of Alsatian white wine, the same
quantity of fowl stock, and the fowl gravy.

12. Chocolate Cake ( Moelleux au chocolat)
Servings: 10
Cooking Time: 20 minutes total
Recommended Wine: Banyuls grand cru
Difficulty Level: Average
Preparation Instructions:
Melt butter. Add chocolate pieces and
melt, stirring constantly. Mix egg whites
with sugar. Mix in flour. Pour mixture into
prepared molds. Bake 3 to 4 minutes in a Ingredients:
350 degrees F oven. 19 ½ oz. butter, 21 oz.
chocolate, 18 egg whites, 4 cup
sugar, 2 1/2 cup flour

13. Chocolate Fudge Frosting Recipe
Ingredients:
1½ tablespoons butter, 1/3 cup
unsweetened powdered cocoa, Few
grains salt, ¼ cup milk, ½ teaspoon
vanilla
Preparation Instructions:
In a saucepan, melt the butter. Add
the cocoa, sugar, salt, and milk. Boil
Servings: 2
for about 8-10 minutes. Remove from
Preparation Time: 8 minutes
the stove and beat until creamy. Add
Cooking Time: 10 minutes
vanilla and pour over cake.
Difficulty Level: Easy

14. Servings: 4
Cranberry Steaks Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty Level: Average
Preparation Instructions:
Preheat the oven to 400 degrees F. Season Ingredients:
the steaks with salt and pepper. Place a skillet 4 sirloin steaks (about 6 oz. each and an
over medium high heat and melt the butter inch thick), 2 tablespoons butter, 1 ½
in it. Add the steaks and brown on each side. teaspoon grated lemon zest, 4 ½
Using tongs, move the steaks to a casserole teaspoon freshly squeezed lemon juice,
dish. Add the lemon zest, lemon juice, 12 fresh cranberries (crushed), ¾ cup
cranberries, stock, vinegar, and cranberry vegetable or beef stock, 1 tablespoon red
sauce to the skillet. Bring to a boil, scraping wine vinegar, 2 tablespoons cranberry
the bottom of the pan. Boil for 3 minutes. sauce, 3 tablespoons heavy cream, 1 ½
Season with salt and pepper. teaspoons cornstarch, Sea salt, Freshly
Pour this sauce over the steaks, cover, and ground pepper
cook for 40 minutes. Remove the sauce from
the steaks and pour into a saucepan. Cover
the steaks with foil to keep them warm. In a
small bowl, combine the cream and the
cornstarch. Pour into the saucepan, along
with the cranberry mixture. Stir. Boil for 1
minute. Season with salt and pepper, if
desired. Serve steaks with sauce on the side.

15. Cream cheese gratin with strawberries and
vanilla ice-cream
Servings: 4
Preparation time & cooking: 30 miniutes
Recommended Wine: Riesling chateau de
Schloss-Neuveiher
Preparation Instructions:
Mix the cream cheese, sugar, flour, egg
yolk, rum, vanilla sugar, and lemon peel.
Prepare the egg whites with sugar, Add to the
cream cheese mixture. Butter 4 concave Ingredients:
dishes and fill them with the mixture. 1 lb. cream cheese (40%), 3 ½ tablespoons
Distribute the strawberries among the dishes. flour, 5 ½ tablespoons sugar, 4 egg yolk, 2
Bake in a 392 degrees F. oven for 12 minutes. tablespoons brown rum, 1 tablespoon
For the ice cream, cook the vanilla sugar, 1/2 lemon peel (grated), 4 egg
milk, cream, sugar, and vanilla. Add, little by whites, 7 tablespoons sugar, 20
little, the egg yolk, until well blended. strawberries For the ice cream: 1 cup milk,
Incorporate the white chocolate chips. Place 1 cup cream, 12 ½ teaspoons sugar, 7 egg
the mixture in the ice cream machine. When yolks, 6.4 oz. white chocolate, white
serving, add a scoop vanilla ice cream and chocolate chips, sugar, pistachios, 2 vanilla
sprinkle with sugar. Decorate with pistachios. pods

16. Crepes parmentieres with salmon and caviar
Preparation Instructions:
The crepe is a very thin pancake. It comes
from the Normandy and Brittany regions of
France. Mix the potato puree and flour. Add
the eggs, one-by-one. Add the cream and
mix well. Set aside and allow to rest. In the
meantime, place one spoon of caviar
between two slices of salmon. Repeat until
all the salmon squares are used. Cook the
Servings: 4 small crepes, on which the salmon and
Preparation time & cooking: 30 minutes caviar slices are placed, in a pan with
Recommended Wine: Chassagne butter. Cook each side. Sauce preparation:
Montrachet, Meursault the lemon peel in butter and season it
according to your preference. Strain the
Ingredients:
sauce. Ending: Place two or three crepes on
1 lbs. potato puree, 3 tablespoons
flour, 4 eggs, 1 pint cream, salmon (48 a serving dish and pour the sauce over
thin squares measuring 2x2 inches), 2.1 them. Add tomato slices for the decoration.
oz. caviar, peel from 1 lemon, 3 ½
tablespoons clarified butter, 1 tomato
(sliced)

17. Crock Pot Mulled Wine
Ingredients:
Servings: 8 1 ½ cups water, ½ cup granulated sugar,
Cooking Time: 1 - 2 hours ½ a lemon (cut in thin slices), 2
Difficulty Level: Easy cinnamon sticks, 2 whole cloves, 1
bottle burgundy
Preparation Instructions:
Pour the water into a large
saucepan and bring to a boil.
Remove from the stove and add the
sugar. Stir until the sugar is
dissolved. Add the lemon,
cinnamon, cloves, and wine. Stir.
Pour the mixture into the crock pot.
Cook on low for 1 to 2 hours. Don’t
allow the mixture to boil.

18. Crock Pot Wassail
Ingredients: Servings: 10
64 oz. cranberry juice, 2 cups water, 6 Cooking Time: 2 - 8 hours
oz. frozen orange juice concentrate, 3 Difficulty Level: Easy
cinnamon sticks, 2 whole cloves
Preparation Instructions:
Pour all the ingredients into the
crock pot and stir together. Cover
and cook on low for 2 to 8 hours.

19. Marinated peppers salads with tepid fried
dorade
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Recommended Wine: Chablis
Preparation Instructions:
Reduce the Banyuls until it becomes a
thick syrup. Reserve. To crystallize
onions, first dice them. Melt butter in a
pan and add brown over low heat. Add
Ingredients: the balsamic vinegar.
17 ½ oz. duck foie gras, 1 ½ oz. flour, 4 Reduce, season, and reserve. To
medium potatoes, 4 cups Banyuls wine, salt, prepare the crystallized pears, first peal
pepper, 4 cups peanut oil, 7 oz. corn salad, 1 ¾ and coarsely chop the fruit. Sweat them
oz. walnut oil vinaigrette, 4 pears, 3/4 oz. in butter. Add vanilla, sweeten
butter, 1 vanilla stick, 3 onions, 1 ¾ oz. butter, slightly, and reserve. Slice the foie gras.
1 ¼ cups sugar. For balsamic vinaigrette with Peel and grate the potatoes. Roll these
walnuts: 2 cups colza oil, 1 ½ cups walnut oil, 5 potato pieces around the pieces of foie
cups Sherry vinegar, 5 cups wine vinegar, 1 oz. gras. Fry in very hot oil. Season the
mustard, 1 oz. salt, pepper, ¾ cup boiling leaves of corn salad.
water

20. Potato gratin with bears garlic
Servings: 4
Preparation Time: 55 minutes
Cooking Time: 55 minutes
Recommended Wine: St. Joseph blanc
Preparation Instructions:
Peel the potatoes and cut into small slices; do
not wash them. Mince the bear’s garlic leaves.
Melt the butter in frying pan. Add the minced
bear’s garlic and potatoes. Sweat for a moment.
Add milk, salt, and thyme. Cover with aluminum
Ingredients: foil and gently cook for 20 to 25 minutes. Drain
2.21 lbs. potatoes (Roseval), 3.5 oz. (7 the potatoes and place them on a gratin plate.
tablespoons) butter, 1 bouquet of Remove the thyme leaves. Cover the potatoes
bear’s garlic (also called wild with cream. Add the grated cheese and bake for
garlic, Ramsons, or Allium Ursinum) 25 to 30 minutes in a 355 degree F. oven. A few
leaves, 1 bouquet thyme, 1 ¼ cups minutes before the cooking ends, place 6 bear’s
milk, 3.5 oz. grated cheese garlic leaves on top of the gratin. Cover with
(Beaufort), 5/6 cups creme fraiche aluminum foil again. The gratin should not be
(thick cream), coarse salt, fine salt dry, but reduced and buttery. Serve hot, as a
side-dish.

21. LINK LISTS:
http://www.gourmetrecipe.com/recipes/all-american-chocolate-cake
http://www.gourmetrecipe.com/recipes/apple-gratin-with-pine-nuts
http://www.gourmetrecipe.com/recipes/balsamic-filet-mignon
http://www.gourmetrecipe.com/recipes/beef-fillet-with-red-wine
http://www.gourmetrecipe.com/recipes/beef-strate-with-red-wine
http://www.gourmetrecipe.com/recipes/carre-dagneau-terre-depices
http://www.gourmetrecipe.com/recipes/cherry-fricassee-with-gingerbread-
pistachios-and-ice-cream
http://www.gourmetrecipe.com/recipes/chicken-traditionally-prepared-in-the-
backoffen
http://www.gourmetrecipe.com/recipes/chocolate-cake-moelleux-au-chocolat
http://www.gourmetrecipe.com/recipes/chocolate-fudge-frosting-recipe
http://www.gourmetrecipe.com/recipes/cranberry-steaks
http://www.gourmetrecipe.com/recipes/cream-cheese-gratin-with-strawberries-and-
vanilla-ice-cream
http://www.gourmetrecipe.com/recipes/crepes-parmentieres-with-salmon-and-
caviar
http://www.gourmetrecipe.com/recipes/crock-pot-mulled-wine
http://www.gourmetrecipe.com/recipes/crock-pot-wassail
http://www.gourmetrecipe.com/recipes/marinated-peppers-salads-with-tepid-fried-
dorade
http://www.gourmetrecipe.com/recipes/potato-gratin-with-bears-garlic