Christmas Meal Ideas

Posts Tagged ‘Christmas Dessert Recipes’

What Better way to end your Christmas Festivities then with a wonderful dessert? Here are some great ideas to get you on your way to complete your perfect meal!

Ingredients

Crust:

1 1/2 cups all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon fine salt

3/4 cup (1 1/2 sticks), unsalted butter, softened

1/3 cup sugar

6 tablespoons red currant jelly

Filling:

2 large eggs

2 large egg yolks

1/2 cup sugar

1/2 cup sweetened condensed milk

1/3 cup all-purpose flour

A Pinch of fine salt

1 cup freshly squeezed clementine juice, about 6 clementines

1 lemon, juiced (4 to 5 tablespoons)

2 clementines, zest finely grated (about 2 teaspoons)

1 lemon, zest finely grated (about 2 teaspoons)

2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional

Directions

Grease a 9 by 12 1/2-inch baking pan with butter. Line pan with foil and leave about 2 inches extra on all sides. Grease the foil with butter.

Whisk the flour, cornstarch, and salt together in a bowl.

Mix in a mixer, the butter with the sugar on medium, until light and fluffy (about 4 minutes). Turn mixer to low speed, add the dry ingredients and mix until combined. Do not over work the dough.

Transfer the dough to prepared pan, spreading it out evenly across the pan, then press it to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour.

Preheat oven to 325 degrees F.

Remove the plastic from the top of the dough and prick the dough with a fork. Bake the crust until just golden (about 30 minutes).

Soften the jelly in the microwave until it is soft enough to spread (about 1 minute). Spread the jelly over the crust with a pastry brush or an offset spatula. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack for about 1 hour.

Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently until blended well.

Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center (about 25 to 30 minutes). Cool to room temperature (about 30 minutes). Chill in the refrigerator for at least 1 hour or overnight before cutting.

Remove pan from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use the foil to lift pastry out of the baking dish and transfer to a cutting board. Cut into about squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and enjoy!

Ingredients:

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 cups sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

For the frosting:

1 pound cream cheese, at room temperature

1/2 pound (2 sticks) unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners’ sugar, sifted

6 ounces sweetened shredded coconut

Directions:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Ingredients

For the Simple Syrup:

1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice
For the Cake:

1/2 pound mixed dried
fruits, such as blueberries,
cranberries,
cherries, raisins,
and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon

Directions

Preheat the oven to 350 degrees F.

Make a simple-syrup by combining the sugar and water in a medium-size saucepan over medium-high heat. Add the lemon zest and juice, Then bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from heat.
Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them and toss to coat. Let set for 5 minutes. Strain and set the remaining syrup aside.
Mix the butter, sugar and almond paste together in the bowl of an electric mixer at low speed. Occasionally scrape down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Mix in the eggs 1 at a time, on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will and should be thick.
Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
Lightly grease a Bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top bounces when touched, about 45 to 50 minutes.
Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.
Poke tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:

3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch
Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir constantly to dissolve sugar.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.The sauce may be stored, after it has cooled, in a container for 24 hours. When ready to serve, warm over low heat.

Ingredients:

1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 teaspoon vanilla extract

1/2 cup half-and-half cream

Directions:

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Ingredients:

1 cup Crushed candy canes

2 pounds white chocolate

Peppermint flavorings( Optional )

Directions:

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Ingredients:

3/4 cup whole milk ricotta cheese

1/4 cup mascarpone cheese

1 large egg yolk

2 tablespoons powdered sugar, plus more for dusting

8 ounces frozen strawberries, thawed

2 tablespoons sugar

2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature

3 tablespoons whipping cream, at room temperature

6 (2-ounce) pieces homemade or purchased pizza dough, cold

1 large egg, beaten to blend

Directions:

Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.

Position the oven rack in the center of the oven and preheat to 450 degrees F.

Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.

Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.