Make your taste buds tingle this festive season with these five simple Christmas recipes!
This is the season to be jolly, falalalala lala la la indeed! It’s that time of the year again. Cold December nights, Christmas carols, pretty coloured lights and bells and what not! Keep up the good Christmassy spirits at your place with these five easy and quick Christmas recipes.
Since it’s the perfect time to spoil your sweet tooth, let’s begin with two simple, Christmas themed desserts.
1 Cornflake Christmas Wreaths
These beautiful green rings of leaves/flowers/fruits are an indispensable part of Christmas decor. Decorate your doors with these household ornaments and your dinner table with these scrumptious short eats.
(For 16 wreaths)
- 1/3 cup butter
- 1 pack regular marshmallows/ 4 cups miniature marshmallows
- 1 tsp. green food colouring
- 6 cups cornflakes
- Red cinnamon/regular candies
In a large pan, melt the butter over low heat. Now, add the marshmallows and stir them properly till they are completely melted. Remove from heat and stir after adding the food colouring. Add the crunchy cornflakes into the mixture and stir well until well coated. Evenly portion the warm cereal mixture and using greased fingers (with butter), shape into individual wreaths and dot with red candies.
2 Candy Popcorn Stars
Stars are another Christmassy ornament that no Christmas tree is complete without. You’ll love these popcorn stars that make cute little edible ornaments, if they ever make it to the tree before they make it to your stomachs, that is!
- 1 cup sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 2 tbsp. butter
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 8 cup popped corn
- 1/3 cup red/green nonpareils (small bead shaped colored candies)
- 1/4 cup cinnamon candies
Combine the sugar, corn syrup, water and the butter in a heavy saucepan and cook over medium-low heat, stirring it often till the butter melts and the sugar dissolves. Increase the heat and bring it to a boil and cook without stirring for a while.
Remove from heat after it reaches a nice syrupy consistency and stir in the salt and vanilla. Quickly pour mixture over popcorn and toss gently, such that all the morsels are coated.
Add nonpareils, again tossing gently to combine. Grease or moisten hands and quickly press the mixture into 5-inch star-shaped cookie cutters. If candied corn becomes too hard to work with, place in a warm oven (200 degrees F) for a few minutes to soften.
The perfect ‘spiked’ beverage to complement any of the Christmas recipes on the table is the traditional Eggnog or egg milk punch. Check out the recipe below.
- 4 egg yolks
- 1/2 cup sugar
- 2 cups of milk
- 2 whole cloves
- A pinch of cinnamon
- 1 cup of cream
- 1 tsp. of freshly grated nutmeg
- 1 tsp. vanilla extract
- 2 tbsp. each of bourbon and rum or brandy; to taste. (can be neglected if served for kids)
In a large bowl, beat the egg yolks till they become a lighter yellow. Add sugar, whilst constantly whisking until fluffy.
Heat a mixture of milk, cloves and cinnamon on medium heat till steamy but not boiling. Add half of the hot milk mix into the eggs to temper them, whilst whisking again.
Pour the mixture back into the saucepan. Cook on medium heat, stirring constantly till the mixture begins to thicken. Do not allow the mix to boil, else it will curdle. If it does curdle, blend it in a mixer to save it.
Remove from heat and stir in the cream. Strain the mixture to remove the cloves and let it cool for an hour.
Mix in the vanilla extract, nutmeg and bourbon/rum and brandy. Serve chilled.
Red and Green wonder recipes
Next are the two Christmas recipes to add to the savory quotient of your Christmas dinner. Red and green are the two predominant Christmas colors and also happen to be the two prime colors that evoke hunger and increase your appetite. So I’ve picked out one green dish and one red dish for you to try out this festive season.
4 Mini Spinach and Cheese Pizzas
- 4 mini whole-wheat pitas split into 3 inches each (whole wheat is fiber rich and a healthier option)
- 1/2 cup part-skim ricotta cheese
- 1/2 tsp. of dried oregano
- 1 garlic clove, squished
- 300 gm chopped spinach
- 20 balls of Bocconcini cheese (egg shaped balls of normal Mozzarella cheese)
Heat grill or electric oven with the rack set around four inches from heat. Now, line a large baking sheet with aluminum foil and arrange the pita halves on the sheet, cut side up.
In a bowl, combine the ricotta, oregano, and garlic and season with salt and pepper. Evenly spread the ricotta mixture onto the pitas and top with spinach and bocconcini generously. Season it with salt and pepper.
Grill until the cheese melts and turns golden for 4-6 minutes by rotating the sheet from front to back halfway through baking. Serve immediately, while hot.
5 Fried Ravioli
- 1/4 cup freshly grated Parmesan cheese
- 1 jar Marinara sauce, heated for dipping
- 1 box Cheese ravioli – around 24 in number (available in stores)
- 2 cups toasted bread crumbs
- 1 cup buttermilk
- Oil for frying (preferably olive oil)
Heat the olive oil enough till it reaches a deep-fry temperature. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
Working in batches, dip the ravioli in buttermilk to coat them completely. Let the excess drip back into the bowl.
Coat the ravioli in the bread crumbs and place on a baking sheet.
Fry the ravioli in batches, again until golden brown for about 3 minutes. Transfer to paper towels for the oil to drain. Garnish with Parmesan and serve with Marinara sauce for dipping.
Merry Christmas and Bon Appetite!