Having A Holiday Party? These Recipes Have You Sorted
So you have decided to prepare the Christmas dinner this year, and you have the herculean task of making everything from holiday cocktails to Christmas cookies. Okay, don’t sweat! We know this may sound challenging but if you organize your Christmas menu well you can serve your guests Christmas appetizers, Christmas cocktails, and of course, Christmas desserts. We know it can be quite overwhelming to make a complete festive meal when you have so many things to cook, but with these tasty and easy-to-follow Christmas recipes, you will be able to put together a delicious Christmas feast.
1. Mini Cheese Balls
When it comes to appetizers, mini cheese balls are easy to make and a hit with all age groups. They are customizable and can be made in a short period. No matter how big or small your party is, you can’t go wrong with mini cheese balls.
- 16 oz room temperature cream cheese
- Shredded cheddar cheese- 1/2 cup
- Almonds that are chopped or crushed – 1/2 cup
- Mix the cream cheese, ranch dressing mix, and shredded cheese in a stand mixer or using an electric hand mixer.
- After this, place it in the refrigerator for 15-20 minutes so that it can be chilled.
Put chopped almonds in a small bowl.
- Take two tablespoons of cheese ball mixture and add them into the bowl of almonds. Next, cover the cheese ball mixture with the chopped almonds and roll them into a ball.
- Keep aside and repeat the same with the rest of the cheese ball mixture.
- Store in the refrigerator and serve with crackers.
2. Roast Chicken
Roast Chicken: The first two words that come to mind when you think about the Christmas feast. Stuffed or veggies on the side, grilled or with gravy, roast chicken is a hearty festive main course dish that can easily be customized according to your personal preference.
- Unsalted butter- 2 1/2 tablespoons
- Finely diced carrots -1/3 cup
- Finely chopped onion- 1/3 cup
- Finely chopped celery – 1/3 cup
- 1 teaspoon thyme, savory or mixed herbs, or two fresh thyme or savory sprigs
- One 3 1/2- to 4-pound chicken
- Salt to taste
- Freshly ground pepper
- Parsley stems
- Celery leaves
- Six 1/8-inch-thick lemon slices
- 1/2 cup sliced onion
- 1/2 cup sliced carrots
- One tablespoon fresh lemon juice
- 3/4 cup chicken stock or broth
- Preheat the oven to 425 degrees. Next, take one tablespoon of butter and melt it in a skillet.
- Now, add diced carrots, onion, and celery and cook over moderate heat until softened. Stir in the herbs.
- Wash the chicken rapidly with hot water and pat dry it thoroughly. To make the carving easier, make sure you cut and remove the wishbone. Pull the neck skin up over the breast. Make sure you secure it to the back with a toothpick. Add some salt and pepper in the cavity before spooning in the cooked vegetables, a handful of parsley stems, and celery leaves along with some lemon slices. Massage the chicken with one tablespoon of the butter – next truss it. Alternatively, tie the ends of the drumsticks together and tuck the wings under the body.
- Choose a flameproof roasting pan that is at least 1 inch bigger than the chicken. Next, salt the chicken and set it to breast up on a rack in the pan. Always remember to thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.
- Now, roast the chicken for about 1 hour and 15 minutes in the oven. After it has been in the range for 15 minutes, brush the chicken with the remaining 1/2 tablespoon of butter. Also, scatter some sliced onion and carrot into the oven and reduce the oven temperature to 350 degrees.
After 45 minutes:
- Open the oven and brush some lemon juice over the chicken.
- If needed, add at least 1/2 cup of water to the vegetables so that it doesn’t burn.
- After 60 minutes, baste the chicken with the pan juices.
How to check if the chicken is done – The drumsticks should move in their sockets and their flesh should feel somewhat soft. If this does not happen, keep roasting basting, and testing after every 7 to 8 minutes, until an instant-read thermometer registers 165 degrees.
- Now, spear the chicken through the shoulders. After this, lift to drain; if the last of the juices are yellow, the chicken is done. Let it rest on a flat surface or carving board for 15 minutes before serving.
- Take one tablespoon of fat from the juices in the pan. Add the stock and boil until it becomes slightly syrupy. After 5 minutes, strain and use to bathe each serving with a fragrant spoonful, before serving.
3. Christmas Pudding
What is Christmas without Christmas pudding? Rich and intense, this festive dessert is full of spices, dried fruits, and brandy. Whether you prefer classic Christmas pudding or like to create your version of it, no Christmas party is complete without a Christmas pudding.
- 150 grams currants
- 150 grams sultanas
- 150 grams roughly chopped prunes
- 175 milliliters Pedro Ximenez sherry
- 100 grams plain flour
- 125 grams fresh breadcrumbs
- 150 grams suet
- 150 grams dark brown muscovado sugar
- One teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- One teaspoon baking powder
- grated zest of 1 lemon
- Three large eggs
- One medium cooking apple (peeled and grated)
- Two tablespoons honey
- 125 milliliters vodka (to flame the pudding)
- 1.7 litre/3 pint/1½ quart heatproof plastic pudding basin with a lid. Keep a sprig of holly handy so that you can decorate it.
- Place the currants, sultanas, and scissored prunes into a bowl with Pedro Ximénez. Next swill the bowl a bit and then cover with cling film and leave to steep overnight or for up to 1 week.
- After the fruits have had their steeping time, take a large pan of water and put it on to boil. Next, heat some water in a conventional steamer. Also, butter your heatproof plastic pudding basin (or basins), don’t forget to grease the lid, too.
Now, in a large mixing bowl, combine all the remaining pudding ingredients except the vodka. You can combine them in any way – keep stirring them as well – either way, and it will not affect the process.
- Next, add the steeped fruits – make sure you scrape every last drop of liquor with a rubber spatula. Mi to combine thoroughly – next fold in cola-cleaned coins or heirloom charms. Suppose you are scared about choking these items, it’s okay to leave the things out.
- Now, scrape and press the mixture into the prepared pudding basin. Make sure you squish it down and put on the lid -now wrap it with a layer of foil so that the basin remains watertight. Place the basin in a pan of boiling water (the pan should come halfway up the basin) and steam for 5 hours. Keep checking to make sure that the water hasn’t bubbled away.
- After 5 hours, remove gingerly (be careful not to burn yourself) and, when manageable, remove the foil. Put the pudding in its basin outside the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
- On Christmas day, rewrap the pudding (still in its basin) in foil and steam again for 3 hours.
- To serve, remove from the pan or steamer and take off the lid. Now put a plate on top, turn it upside down. Give the plastic basin a little squeeze so that it unmoulds the pudding. Next, remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed.
- To decorate, put the sprig of holly on top of the dark, mutely gleaming pudding. You can also heat some vodka in a small utensil and before it boils, switch off the heat. Now strike a match, stand back, and light the pan of vodka. Pour the flaming vodka over the pudding and serve it quickly to your guests.
If this seems like a dangerous stunt, you can pour hot vodka over the pudding and then light it for the final show.
4. Mulled Wine
Like cards, trees and gift-giving mulled wine is a Christmas tradition too. This spiced wine is a popular Christmas drink that is served hot and a common attraction at Christmas markets across Europe.
- A 750 ml bottle of red wine
- One orange, sliced into rounds – you will need more for garnish.
- Whole cloves – 6
- Cinnamon sticks, plus more for garnish – 6
- Star anise – 3
- Honey – 1/4 cup
- Brandy – 1/2 cup
- In a medium saucepan, take and combine all the ingredients. Heat it over medium heat. Make sure you bring it only to a simmer and not boil. Now, reduce the heat and gently simmer it on low heat for at least 10 minutes.
- Serve the wine warm. You can also garnish it with more citrus slices and cinnamon sticks.
5. White Christmas Margarita
Give a refreshing tropical vibe to your holiday celebration with a White Christmas Margarita. The unique Christmas twist adds a little seasonal flair to a classic drink and transforms a tropical drink into a festive one.
- 1 (14-oz.) can of unsweetened coconut milk
- 12 oz. silver tequila
- 8 oz. triple sec
- 1/4 c. lime juice
- 4 c. ice
- Lime wedge, for rimming glass
- Sanding sugar, for rimming glass
- Lime slices, for garnish
- Cranberries, for garnish
Place coconut milk, lime juice, tequila, triple sec, and ice in a blender. Blend everything till it becomes smooth.
Now rim a few glasses with a lime wedge and dip in sanding sugar. Pour the drink into the glass – you can also garnish it with lime and cranberries.
In a mood to drink your dessert? Mudslide is a dessert cocktail that is a potent combination of chocolate, vodka, coffee liqueur, and Irish cream—a perfect party drink for those who like a hint of chocolate in their glass.
- Chocolate syrup, for glass
- 4 oz. vodka
- 2 oz. Kahlua
- 2 oz. Baileys
- 1/4 c. heavy cream
- Chocolate shavings, for garnish
- Take two cocktail glasses and add chocolate syrup to the inside of them.
- Now in a cocktail shaker, add vodka, Kahlua, Baileys, and heavy cream. Add ice and shake until it becomes chilled.
- Strain the liquid into glasses and garnish with chocolate shavings.
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