We’re doing a special recap of some of our favorite recipes that you can try for your Christmas feast! This will also be our last post of the year! So Merry Christmas and Happy New Year! See you in a couple weeks!
Christmas Goose from The Aristocats
|1||Red Bell pepper|
|1||Yellow Bell Pepper|
|1 tbs||olive oil|
|2||Garlic Cloves (minced)|
|1 cup||White Wine|
|1 small can||tomato paste|
|1 can||petite diced tomatoes|
|1 cup||chicken stock|
|3/4 cup||black olives (pitted)|
|1 cup||chestnuts (or hazelnuts as a sub.)|
|1 stick||butter (divided in half)|
|2||Slices of bread|
|salt and pepper to taste|
|2 tsp||crushed bay leaves|
- Preheat the oven to 450F
- Boil some water and dump it over defrosted goose to tighten up the skin
- Rub 4 tbs butter over the entire goose
- Stick in a baking dish
- Place bell peppers on a baking sheet and roast them in oven for ~15 mins
- Place onion in a pan and cook, stirring occasionally over a medium-high, for 5 minutes or until golden.
- Add the garlic and cook for 2 minutes or until aromatic.
- Add the wine and cook for 2 minutes or until reduced by half.
- Add the bell peppers, tomato paste, diced tomatoes, bay leaves, stock and thyme.
- Season with salt and pepper.
- In a separate pot, melt 4 tbs butter.
- Add in chestnuts and 1/4 c. wine.
- Bring to boil and let simmer for 15 minutes, until the chestnuts start getting a little soft.
- Stir in the shredded bread and olives.
- Salt and pepper to taste.
- Place the chestnut mix inside the goose
- Pour sauce over goose
- Place the goose in the oven
- Cook for 1 hr 45min (or until goose is brown and meat thermometer reads 175F), flipping the goose over every 35 mins. You may baste the goose with white wine every 30 minutes as well.
- Keep covered for first 30 minutes and then only partially covered for the rest
Holiday Ham from Pocahontas
- 1 fully cooked bone-in ham (6 to 7 lb)
- 1 cup water
- 1 cup packed brown sugar
- 1/2 cup Dijon mustard
- 1/3 cup Key lime juice
- 1/3 cup(s) preserves, apricot
- 1 tablespoon sugar, brown
- 2 tablespoon wine, dry red
- 4 tablespoon lemon juice
- 1 cup(s) blueberries
- 1 tablespoon cornstarch
- 1/3 cup(s) water
- Heat oven to 325°F. If shallow roasting pan does not have rack, line with heavy-duty foil. Place ham, fat side up, on rack in pan or in foil-lined pan. Score ham diagonally at 1-inch intervals, cutting 1/4 inch deep; score in opposite direction to form diamond shapes. Pour water into pan. Bake 1 hour.
- Meanwhile, in medium bowl, mix glaze ingredients. Pour half of mixture into 1-quart saucepan; set aside for sauce.
- Remove ham from oven. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone. Brush ham with some of glaze in bowl.
- Bake 2 hours or until thermometer reads 140°F, brushing frequently with pan drippings and remaining glaze in bowl. Let ham stand in pan 15 minutes, spooning pan drippings frequently over top.
- In a small saucepan, combine the cornstarch or arrowroot powder and water.
- Stir in the apricot jam, brown sugar, wine, and lemon juice.
- Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
- Stir in the blueberries and cook 2 to 3 minutes.
- Spoon the sauce over the ham and serve.
Gingersnaps from The Rescuers
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1½ teaspoons baking powder
- 1/8 teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 1 Extra Large Egg
- 1/3 cup dark molasses
- 1 1/2 teaspoon vanilla extract
- SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
- PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
- SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
- SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
- TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
- DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
- WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.
- PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
- REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
- PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
- LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.
- Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp
Pineapple Upside-down Cake from Nightmare Before Christmas
There are many other Christmas recipes you can find there too.
- 1 (18 ounce) box yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1 cup dark brown sugar
- 1⁄4-1⁄2 cup butter
- 1 (20 ounce) can pineapple slices
- 1 (8 ounce) jar maraschino cherries (optional)
- Follow instructions on cake box for making an oblong single layer cake.
- Prepare cake batter and set aside.
- Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.
- Sprinkle brown sugar generously over the butter.
- Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.
- Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.
- Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).
- Pour cake batter on top of the pineapple/cherry/nut mixture.
- Place in oven and bake as directed on cake box.
- As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.
- If you wait too long the sugar will harden and be difficult to remove.
Plum Christmas Pudding from Make Mine Music
|1/2 teaspoon||baking soda|
|1 teaspoon||baking powder|
|1 cup||ground, raw potato (shredded works, too)|
|1 cup||ground, raw carrot (again, shredded works)|
|1/2 cup||raisins *gold or brown|
|1 cup||mixed dried fruit *preferrably with plums|
|1/2 teaspoon||lemon extract|
|3 tablespoons||melted butter|
|1 teaspoon||vanilla extract or rum flavoring|
|butter or heavy cream|
|1 teaspoon||vanilla extract or rum flavoring|
|butter or heavy cream|
- Sift spices with flour and other dry ingredients.
- Add potatoes, carrots, raisins and mixed fruit, lemon extract, and butter.
- Mix well until batter is moistend through (this will take a few minutes).
- Put in buttered mold, fill about 2/3 full.
- Three 3″ fluted pans will hold the mixture.
- Steam for 3 hours.
- You can use a crockpot with steaming capabilities or put the molds in a larger baking dish, fill larger dish with boiling or very hot water, cover with foil and steam in the oven at about 300 degrees for 3 hours.
- Let sit 10 minutes before removing puddings from molds.
- Combine sugar, flour, salt, and vanilla/rum flavoring.
- Add enough cold water to make a thin paste.
- Cook over low heat until paste thickens up.
- Add butter or cream until desired thickness is reached.
I hope all you Disney Mealer’s out there have a great Christmas!