Our 5 Favourite Christmas Recipes
The Perfect Christmas Turkey
Soaking the turkey in salt water is one of those tricks that is well worth the effort, making better-flavoured meat that is easier to carve. Received wisdom is that it should be rock salt, which has fewer or no additives. Cheap table salt is a fraction of the price. I’ve tried this recipe with both and there was no noticeable difference in flavour – so up to you. Pomegranate molasses (available from big supermarkets and delis) gives a mellow, gentle richness which I think is worth the extra cost, but leave it out if you can’t get hold of any.
See the full recipe here: http://www.telegraph.co.uk/food-and-drink/recipes/the-best-Christmas-turkey/
The Holiday Glazed Ham
Preheat oven to 325º. Place ham on a roasting rack set in a roasting pan and diagonally score. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. During the last 45 minutes of cooking, make glaze: In a small saucepan over low heat, whisk together brown sugar, dijon, apple cider vinegar, and apple cider. Simmer until reduced by half, then brush glaze on ham every 10 minutes or so. Remove ham from oven and let rest 15 minutes, then transfer to a serving platter with apples and thyme.
See the full recipe here: http://www.delish.com/cooking/recipe-ideas/recipes/a50499/holiday-glazed-ham-recipe/
The Old-Fashioned Gingerbread CookiesCream softened butter and brown sugar.
Add molasses and mix well.
Add egg and vanilla and mix until combined. Make sure the molasses is mixed in well to avoid streaking in your cookie dough.
Mix in flour and dry ingredients. Dough will be soft. Cover with plastic wrap. Chill for 1 hour up to one week.
When ready to roll out dough, use extra flour to avoid rolling pin sticking to dough. If dough continues to stick to rolling pin despite adding extra flour, chill a bit longer.
Roll dough ¼ inch thick and use cookie cutters of choice.
Bake on parchment or silpat lined sheet or use a light spray of non-stick spray.
Bake in 350 degree oven 10 to 12 minutes. Cool on sheet.
Decorate using royal icing.
See the full recipe here: http://www.food.com/recipe/the-most-wonderful-gingerbread-cookies-80156
The Classic Christmas Pudding
Put the eggs, rum, orange juice, Madeira and treacle in a bowl and whisk together. Put all the other ingredients in a very large bowl and stir well. Add the egg mixture and stir again. Cover with cling film and chill overnight. The next day, place the chilled mixture into a buttered 1.2 litre pudding basin. Cover and steam over a gentle heat for 6 hours. Set aside until cold, then re-wrap the pudding in fresh greaseproof paper and foil. Store in a cool place (not the fridge) for as long as possible (at least 2 weeks). To serve, steam for a further 2 hours.
See the full recipe here: http://www.foodnetwork.co.uk/recipes/rosemary-shrager%E2%80%99s-classic-christmas-pudding.html
The Most Wonderful Mulled Wine
Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot. Bring to a bare simmer over medium-low heat; cook gently for 20 minutes. DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm gently over medium-low heat before continuing. Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a Lady apple, if desired.
See the full recipe here: http://www.bonappetit.com/recipe/mulled-wine