The best part of Christmas is friends and family gathering to celebrate.
The worst part is that someone has to feed them.
With a little planning and some cooking ahead, the cook can enjoy the holidays with everyone else. Here are recipes useful for when hosting a houseful of guests for the Christmas weekend.
Some of the dishes can be made ahead and frozen; others can be made a couple of days ahead and refrigerated. Plan to bake and freeze the family’s favorite cookies and quick breads so they’re ready for nibbling. Keep a supply of fresh fruit on hand for snacking and easy desserts.
All recipes make six to eight servings. If you need more, double the recipe, or make two.
SPICY CHICKEN CASSEROLE
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 6 to 8 servings
Make up to a week ahead and freeze for Christmas Eve supper.
2 onions, sliced
1/4 cup plus 2 tablespoons oil (divided use)
3 tablespoons grated fresh ginger
4 cloves garlic, crushed
2 teaspoons each: ground cumin, ground coriander
1/2 teaspoon cayenne pepper
6 skinless, boneless chicken breast halves, cut into strips
1 can (16 ounces) tomato sauce
1 cup buttermilk
2 cups chicken stock
1 cup rice
2 teaspoons salt
1/2 teaspoon turmeric powder
1 teaspoon ground cardamom
Chutney, sliced bananas, coconut, for serving
1. Cook onions in 1/4 cup oil with ginger, garlic, cumin, coriander and cayenne until soft. Add chicken strips; cook and stir until chicken turns white. Add the tomato sauce and buttermilk; cover and cook 20 minutes.
2. Meanwhile, heat stock, rice, 2 tablespoons oil, salt, turmeric and cardamom to a boil. Cover, reduce heat and simmer until stock is absorbed, about 15 minutes.
3. To assemble the casserole, spread half the rice in a 9- by 12-inch casserole with a tight-fitting lid. Add half the chicken, remaining rice and remaining chicken. Cool and freeze.
4. To serve: Defrost overnight in the refrigerator. Heat in a 300-degree oven until hot. Pass chutney, sliced bananas and coconut flakes at serving time.
Nutrition information per serving: 386 calories, 15 grams fat, 63 mg cholesterol, 1,317 mg sodium.
GINGER PUMPKIN CHEESECAKE
Preparation time: 25 minutes
Cooking time: 1 hour
Yield: 10 to 12 servings
Make a week or so ahead and freeze for Christmas Eve supper.
1 1/2 cups graham cracker crumbs
1/4 cup dark brown sugar
6 tablespoons melted butter
3 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
3/4 cup light brown sugar
5 large eggs
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch each: ground cloves, nutmeg
1 can (16 ounces) solid-pack pumpkin
1/2 cup chopped glace ginger in syrup (see note)
2 tablespoon ginger syrup
1/4 cup sour cream
1. Heat oven to 325 degrees. Combine graham cracker crumbs, dark brown sugar and butter; Press into the bottom and one-third up the sides of a 9-inch springform pan.
2. Place cream cheese and sugars in large bowl of electric mixer; beat until smooth. Gradually add eggs 1 at a time, mixing in between, then add the rest of the ingredients. Spoon filling into crust in springform pan. Bake until center is set, about 1 hour. Remove from oven and allow to cool. Wrap and freeze.
3. To serve: Unwrap and defrost at room temperature.
Note: If you cannot find candied ginger in syrup, pour light corn syrup into a small jar with crystallized ginger; allow to sit overnight.
Nutrition information per serving: 521 calories, 32 grams fat, 191 mg cholesterol, 382 mg sodium.
COFFEECAKE
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 6 to 8 servings
Make ahead and freeze for Christmas breakfast.
3/4 cup granulated sugar
1/4 cup ( 1/2 stick) butter, softened
1 egg
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
Pinch salt
1/2 cup brown sugar
1/2 cup chopped glace fruits (cherries or pineapple)
1 cup confectioners’ sugar
2-3 tablespoons lemon juice
1. Heat oven to 375 degrees. Beat together the sugar and butter. Beat in the egg and milk, then stir in flour, baking powder and salt. Spread in a greased 9-inch square baking pan. Sprinkle with brown sugar and fruits. Bake until puffed and browned, about 30 minutes. Cool and freeze.
2. To serve: Defrost, unwrapped, at room temperature. combine confectioners’ sugar and lemon juice. Drizzle over cake; heat gently in warm oven.
Nutrition information per serving: 418 calories, 9 grams fat, 52 mg cholesterol, 226 mg sodium.
AVOCADO-PAPAYA SALAD
Preparation time: 15 minutes
Yield: 6 to 8 servings
3 avocados
3 papayas
3 tablespoons lemon juice
1 head lettuce
1/2 cup honey mustard dressing, recipe follows
1/2 cup toasted sliced almonds
1. Peel and slice the papayas and avocados. Dip or sprinkle with lemon juice. Arrange on lettuce-lined salad plates. Drizzle dressing over and sprinkle with nuts.
Honey mustard dressing: Blend 2/3 cup vegetable oil, 1/3 cup cider vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup honey and 2 tablespoons Dijon-style mustard. Keep in a closed jar.
Nutrition information per serving: 366 calories, 30 gram fat, 6 mg cholesterol, 100 mg sodium.
STANDING RIB ROAST WITH CUMBERLAND SAUCE
Preparation time: 20 minutes
Cooking time: 1 3/4 hours
Yield: 12 to 14 servings
A perfect entree for Christmas dinner.
1 standing rib roast, about 7 pounds
2 tablespoons oil
1 tablespoon freshly ground black pepper
Cumberland sauce, recipe follows
1. Heat oven to 450 degrees. Rub roast with oil, then rub on the pepper.
2. Roast at 450 degrees 30 minutes, then reduce oven heat to 325 degrees and continue roasting until meat thermometer inserted in thickest part of meat, not touching bone, reads about 130 degrees for medium rare. This will take about another 1 1/4 hours. Allow to stand 15 minutes before carving.
Cumberland sauce: Heat 1 jar (7 ounces) red currant jelly in a small saucepan. Add juice of 1 orange, juice of 1 lemon, 1/4 cup port, 2 teaspoons dry mustard and 2 teaspoons ground ginger; mix well to blend. If the jelly does not melt completely, sieve the sauce. Keep in clean jar.
Nutrition information per serving: 605 calories, 38 grams fat, 147 mg cholesterol, 138 mg sodium.
EGGNOG TRIFLE
Preparation time: 30 minutes
Cooking time: 10 minutes
Yield: 6 to 8 servings
Make a day or two ahead for Christmas dinner.
2 packages (4.4 ounces each) ladyfingers, see note
8 almond macaroons, such as Amaretti
1/4 cup dark rum
1 can (16 ounces) peaches, drained, chopped
4 eggs
2 egg yolks
3 rounded tablespoons cornstarch
1/2 cup plus 2 tablespoons sugar
2 cups half-and-half
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
2 cups whipping cream
Red and green candied cherries
1. If using straight-sided trifle bowl: Break up 1 package of cookies and place in the bottom. Arrange the second package of cookies around the sides. If using large glass bowl: Crumble both packages into the bottom of the bowl.
2. Break up macaroons and sprinkle over ladyfingers. Drizzle rum over all. Spoon drained, chopped peaches on top. Mix together eggs, yolks, cornstarch, 1/2 cup sugar and 1/4 cup half-and-half, stirring until smooth. Heat rest of half-and-half in a heavy saucepan just to boil. Remove from heat and stir into yolk paste.
3. Return custard to low heat and cook, stirring, until custard thickens. Remove from heat, stir in vanilla and nutmeg, cool 10 minutes and pour through strainer over top of peaches. Set plastic wrap on top of custard to prevent skin forming. Cool, then refrigerate until ready to finish.
4. To serve: Whip cream with 2 tablespoons sugar to stiff peaks. Spoon or pipe on top of custard (plastic wrap removed). Decorate with cherries.
Note: Ladyfingers may be labeled French Champagne biscuits.
Nutrition information per serving: 621 calories, 38 grams fat, 268 mg cholesterol, 204 mg sodium.
WINTER VEGETABLE PUREE
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 6 to 8 servings
A fine go-with for a Christmas dinner roast.
2 pounds carrots, cleaned, sliced
4 large sweet potatoes, peeled, cut into small pieces
1/4 cup ( 1/2 stick) butter
1 teaspoon salt or to taste
1 teaspoon cinnamon
Pinch nutmeg
1. Cook carrots and sweet potatoes in water in a large saucepan, until soft, about 20 minutes. Drain the water and add the rest of the ingredients. Mash until smooth and fluffy.
Nutrition information per serving: 200 calories, 7 grams fat, 19 mg cholesterol, 767 mg sodium.
OVEN-ROASTED POTATOES AND ONIONS
Preparation time: 15 minutes
Cooking time: 2 hours
Yield: 6 to 8 servings
6 potatoes, cut into 2-inch cubes
3 onions, coarsely chopped
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 325 degrees. Place all ingredients in a 13- by 9-inch baking dish, stirring to coat potatoes evenly with oil. Bake until potatoes are soft, about 2 hours.
Note: This dish can be placed in the oven with the roast as soon as the oven is turned down to 325 degrees.
Nutrition information per serving: 347 calories, 16 grams fat, no cholesterol, 166 mg sodium.
CHEESE CORN CHOWDER
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 6 to 8 servings
Make up to a week ahead and freeze for Christmas supper.
3 onions, chopped
2 tablespoons oil
2 tablespoons butter
3 cans (14 ounces each) chicken broth
3 cups small potato chunks
3 packages (10 ounces each) frozen corn
1 cup whipping cream
10 ounces jalapeno Monterey jack cheese, grated
1. Cook onions in oil and butter until soft. Add broth, corn and potato chunks. Simmer gently until the potato is soft. Cool and freeze at this point.
2. To serve: Defrost and reheat but do not boil. Add the cream and heat through. Serve with the cheese on top.
Nutrition information per serving: 530 calories, 34 grams fat, 96 mg cholesterol, 816 mg sodium.
