Christmas is a holiday full of tradition, much of which involves recipes that have become part of your family’s history and culture. We’ve put together a suggested menu for Christmas day, including many traditional dishes and a couple with a new twist. We hope that you enjoy these recipe suggestions, and that you’ll add a few new dishes to your family’s traditions.
What you should do now: As you peruse the menu below, click on the recipes you want to cook then add them to your gatheredtable recipe library. Then, next week when you edit your menu for Christmas, just add the recipes to your menu – your grocery list will be automatically created based on the recipes on your menu. And if you’d like to save a trip to the grocery store, you can go ahead & place an order for delivery from Peapod.
For Breakfast & Snacking
1. Cranberry Streusel Coffee Cake – adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
This cake is perfect for a special holiday breakfast! And we promise, mixing in the flour and yogurt in batches is well worth it… This cake is very versatile – If you really like cranberries you could put an extra cup or so into the batter in step 6. If you really, really like streusel you can double that portion of the recipe. You can also substitute sour cream for greek yogurt if you prefer. You can use almost any fruit you want, we recommend using lemon zest if you use other fruit. We love it as is though!
2. Cinnamon Rolls – from The Pioneer Woman
If you can, we highly recommend making these the night before and letting them rise overnight. Then just pop them in the oven and you’ll have warm delicious cinnamon rolls first thing! We love to use these as a way to use up all the cream, half and half, sour cream, and yogurt that accumulate in the fridge with holiday baking. You can sub in any (or all!) of these for the 1 quart of milk – just make sure to heat it very slowly if you’re using items other than milk or they may separate. Also, the brown sugar and cinnamon measurements are really flexible, use as much or as little as you like!
Serve with The Best Cinnamon Roll Frosting Ever (also from The Pioneer Woman).
3. Sausage Frittata
This tasty delight combines all of your major breakfast food groups into one dish! You can even prep it the night before, cover tightly with foil overnight, then bake it in the morning. And if you have a favorite cast iron skillet, you can use it for cooking the sausage and for baking the frittata (be sure to drain the sausage grease in between, though!)
Dinner – Main Course
4. Thyme and Honey Glazed Ham – from Gourmet
Store-bought hams are generally pre-cooked, hence the 325 temperature which is more about warming them up. If you’re making a larger ham put the glaze on earlier – as a rule of thumb it should go on when the ham has about 25% of its time left. We recommend hams with no antibiotics, preservatives, nitrates or nitrites.
Appetizers & Side Dishes
5. Pear and Arugula Salad with Candied Walnuts – adapted from strawberryplum.com
The croutons on this are totally optional, but so good. You can also add pomegranate seeds and blue cheese to this if you want a heartier salad.
5. Dilled Celery, Pear, and Hazelnut Salad – from Herb Garden: Four Seasons of Salad
This is a wonderful winter salad! You can also add apples or sub an apple for the pear if you prefer.
6. Wild Rice and Cranberry Stuffing with Walnuts – from Whole Foods Market
Substitute golden raisins for the cranberries or pecans for the walnuts, if you like.
7. Roasted Delicata Squash – inspired by Bainbridge Island Farmers’ Market
Never tried delicata squash before? We HIGHLY suggest you do! No need to peel the hard exterior, just chop and roast – the skin toasts up to be delicious and easy to eat.
8. No-Knead Artisan Bread – adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois
The gatheredtable team made this bread at a cooking class led by Kathleen Flinn and we were all amazed by how easy and delicious homemade bread is! Remaining dough may be stored in refrigerator in a lidded container and used over the next 14 days. Cut off and shape more loaves as you need them. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day. If you like whole grains, try using 4 1/2 cups all=purpose flour and 2 cups of whole grain flour!
9. Roasted Pears with Ricotta and Honey – adapted from Michael Pollan
Fruit for dessert never tasted so good! We also love it with a sprinkle of cinnamon.
10. Gingerbread Men – from Emily’s mom
You can decorate these however you like, we think they are great with “The Best Cinnamon Roll Frosting Ever” in the gatheredtable library. If you can hold out they are even better the day after you bake them!
11. Favorite Butter Cookies – inspired by Henry and Mudge and a Very Merry Christmas by Cynthia Rylant
“The actual rolling out of dough, cutting out of cookies, and successfully getting them onto the cookie sheet requires both patience and experimentation. Be very generous in your use of flour – slather it onto your hands, the counter, the dough, the rolling pin, and the spatula you used to lift the unbaked cut-out cookie onto the tray. Also, keep your dough cold to prevent sticking. In general you want to roll the dough out to about 1/4″ thick. Trial and error is part of the process – during our recent first attempt our Christmas tree shaped cookies turned out looking more like gingerbread men due to stretching en route to the cookie sheet…”