Yuletide Fab Food Friday Fotos: Beautiful Christmas Food, Drink, & Recipes Collection… Cookin’ & Rockin’ Around the Christmas Tree
Posted By Vicki McClure Davidson on December 2, 2011
Christmas is coming, the geese are getting fat,
Please put a penny in the old man’s hat.
If you haven’t got a penny, a ha’penny will do,
If you haven’t got a ha’penny, then God bless you.
~ English traditional Christmas rhyme
FOOD. GLORIOUS CHRISTMAS FOOD.
It’s beginning to look a lot like Christmas — time to wind down from the craziness and enjoy a Yuletide roundup of tantalizing Christmas food and drink photos and delectable recipes. I’ve been drooling non-stop while compiling and researching this special Christmas food/recipe edition, and am grateful one can’t gain weight by merely gazing upon fabulous food photos.
Time to start rockin’ around the Christmas tree… and planning for some bodacious holiday cookin’ as well, during this most joyous, beloved, and holy Christian holiday season. If you missed last year’s Christmas and holiday party food and recipe posts, here are the links:
When they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one, if not more, thrift-minded recipe will always be included.
A festive delight for the eyes… the recipe for this colorful, fresh Christmas fruit and veggie salad — made with spinach, sliced pears, pomegranate seeds, thin red onion slices, pecans, and gorgonzola cheese — is posted at Inspired RD.
Photographer/cook chatiny girl wrote this about her Christmas dinner veggies:
Brussels sprouts with butter and orange zest, supposed-to-be-glazed carrots and parsnips (didn’t quite work), both recipes from last year’s vegetarian Christmas Good Food. Sage and onion stuffing (using homegrown sage) from Falling Cloudberries by Tessa Kiros (I think). Roast Shetland black potatoes as per Hugh Fearnley-Whittingstall in the Guardian a few weeks ago. Just visible, Cranks spinach and cheese parcels for us veggies.
Peppermint, oh yuuuum… Cookie recipe was provided by cook/photographer microwavedboy:
Peppermint Cream Cookies
* 3 c flour
* 1-1/4 tsp baking soda
* 1 tsp salt
Melt in a pot, then cool:
* 12 oz chocolate bits
* 3/4 c butter
* 1-1/2 c brown sugar
* 2 tbsp water
Add to chocolate mix after cooling a bit:
* 2 eggs
* The flour mix
Scoop by the spoonful onto nonstick baking sheet or parchment, bake at 350 degrees F for 8-10 minutes.
Frosting (always makes more than you need):
* 3 c. confectioner’s sugar
* 1/3 c. butter
* 1/8 tsp peppermint extract
* 1/4 c. milk
Melt butter with 1 cup of confectioner’s sugar and mint. Alternate adding milk and sugar until all combined… keep on warm or it’ll seize up.
The recipe for this mouth-watering herbed olive oil and goat cheese appetizer, adapted from a 1994 issue of Gourmet Magazine, is posted with more photos at Patent and the Pantry food blog, along with this commentary:
We have few Christmas traditions in my family. With all us kids grown up and no new generation to take our place, there are only a few activities we cling to during the holiday season. Gone are the days when we wrote letters to Santa and put out a plate of cookies. And we were never the type that gathered around the fire to listen to a parent read The Night Before Christmas.
But over the years we have created a few rituals that we still hold dear when the season finally arrives. The first is listening to Amahl and the Night Visitors – an opera about a poor widow and her lame son who are visited by the Three Kings en route to Bethlehem – while doing some Christmas baking.
A second, more recent, is watching the YouTube video of a house whose Christmas lights are coordinated to the operatically rock-and-roll Trans Siberian Orchestra’s Wizards in Winter – a song my mum and I both acquired permanently last year. This video, with its perfectly timed display of lighted Christmas trees and wreaths, never fails to bring on the giggles.
And third, and perhaps most important, we sit down on Christmas Eve and eat goat cheese doused in herb-and-garlic infused olive oil. With a lot of bread. And a glass or two of wine.
This custom is so tied to our Christmas, in fact, that when I made it once for friends at some point outside of the holiday season, my little sister got mad at me. The word ‘sacrilegious’ may have even been used.
Eggs Sardou is a popular Louisiana Creole cuisine dish typically made with poached eggs, artichoke bottoms, creamed spinach, Hollandaise sauce, and spices.
No recipe was included with photographer/cook cool.as.a.cucumber’s photograph, so here are links to a few I found out on the Internet: one recipe is posted at Nola Cuisine, another one from chef Emeril Lagasse posted on Food Network, and yet another posted (without the artichoke bottoms) at Gumbo Pages.
Brief description of this Polish Christmas soup from photographer/cook Joey Berzowska:
It’s ear-dumplings (like little dumplings 😉 filled with meat or meat/mushrooms or cabbage/mushrooms. It’s similar to Tortellini, but it is not the same.
I adore vintage ads… this charming Christmas advert for Gold Medal Flour, with the Gibson Girl-esque model, is from a century ago.
Photographer/cook Kitchen Wench described the cooking process:
We roasted these using Barbara Kaftka’s high heat method (500 degrees, no brining, no rubbing the skin with butter or anything) and they were finished cooking in about an hour. The skin was nicely crisped and the chicken was super moist inside.
These look amazing…
The recipe for cook/photographer Amy Templeton’s Yuletide cinnamon/maple pecan snack is posted at Craftzine.
I’m fascinated by this mushroom dish with diced duck — photographer/cook cayobo provided this easy recipe:
Duck Stuffed Mushrooms
* 6 Portabella Mushrooms – Reserve stems
* 1 cup cooked, medium diced Duck
* 2 large cloves finely minced Garlic
* 1 Tbs Vegetable Oil
* 2 Scallions – chopped whites
* 2 Tbs chopped roasted Almonds
* 1 oz. Cream Cheese
* 4 oz Goat Cheese
* Pinch Peprika
* Salt and Pepper to taste
Remove stems from Mushrooms, cut off and remove end pieces and chop fine.
Hollow mushrooms and reserve.
Saute minced mushroom stems and garlic in oil, then add duck to heat, but not recook. Set aside to cool.
Preheat oven to 350. Coat baking pan with oil or cooking spray.
In mixing bowl, add Cream Cheese, Goat Cheese, Scallions, Roasted Almonds, Paprika and cooled sautéed mixture.
Mix together completely.
Salt and Pepper to taste. Remix.
Fill mushrooms with mixture, place in baking dish and bake for 20 minutes or until filling becomes bubbly or starts to brown. Let cool for 5 minutes before serving.
Recipe for this visually tempting, gluten-free Christmas Chocolate Bark is posted at Elana’s Pantry — here’s Elana’s description of this fabulous treat:
I am digging this yummy Christmas Chocolate Bark. Studded with rich pistachios, tart dried cranberries, and speckled with coarse chunks of salt, it’s a winner.
Recipe and description of this roasted rib eye from photographer/cook cafemama:
Rib Eye, Roasted (and my recipe)
Instructions: salt and pepper liberally. Set in roasting pan. heat oven to 450 degrees F; cook for 20-30 minutes; reduce heat to 300 degrees F. Cook until thermometer inserted reaches 110 degrees, for rare/medium rare. Remove and let rest for 15-30 minutes, then slice into steaks.
The butcher at Pastaworks gave me the general idea, and then I see the VERY SAME recipe for prime rib roast (this is the same thing, minus the bones) in the Oregonian’s food day the following Tuesday. They didn’t even mention the availability of prime rib at Pastaworks! I wanted to call and read them the riot act, but I didn’t. Maybe I’ll email.
I served with a balsamic jus, essentially just a reduction of pan juices, beef stock, balsamic vinegar, and butter. would probably have worked better without pan juices.
Description from photographer/cook Sebastian Mary:
I thought it is the Christmas month, so I’ll do something related.
Lets see what we got here. Sponge, mascarpone, strawberries slices , strawberry jam, more cheese and sponge.
Happy December, mates.
Quick Christmas treat — info provided by photographer/cook stepol:
Open up a tube of those cinnamon or orange rolls and separate them. Unwrap a roll and form it into a tree as shown in the photo. Polly decorated them with jelly beans but would use fruit in the future (cherries, etc.)
Photographer/cook Island Vittles provided the recipe link for this Danish Christmas dessert:
Klejner – Danish Doughnuts that are very big in my house at Christmas! Click here for the recipe.
No recipe was provided for these Zimsterne cookies, so here is the link to one posted at GermanFood.About.com, with this summary:
These “Zimtsterne” cookies are a very traditional part of the Christmas and Advent offerings to guests in Germany. Cinnamon and almonds taste great together. Many people buy them packaged, but they are easy to make and taste better than the store-bought. Handmade cookies are also appreciated as little gifts, or “Mitbringseln”, when visiting friends, too.
Photographer/cook Rain Rabbit wrote this about the vegan Christmas dinner:
Vegan Xmas dins: Tofurky with sour cherry, port & brandy marinade, roast potatoes, sweet potatoes, garlic and onions, sausages wrapped in not bacon, cranberry & chestnut stuffing, broccoli, cauliflower, brussel sprouts, peas and mushroom & red wine gravy = phew! www.tofurky.com/products/tofurkyfeasts.htm .
Photographer/cook jazzijava provided the recipe link from Yummy Smells food blog, and wrote this about her holiday brunch bread:
My mom’s awesome Filled Holiday Brioche on this morning’s brunch table… always a hit!
Photographer Ross Mayfield describes his Christmas gloogi:
The traditional Estonian Christmas drink with vodka, almonds, and raisins. You can get the mix at IKEA nowadays.
Photographer Lord Lucan Lives provided this beer info:
Santa’s Choice Winter Warmer
Naylors Brewery, Keighley, West Yorkshire
Tasting Notes: Naylors Winter Warmer is a beer made for the cool winter months. It is deep amber in colour and shows some lovely Christmas spice flavours. It is a touch sweet to start, with some dry earthy malt and hop notes towards the finish.
Chocolate lovers alert! Photographer/cook Navaboo shared this recipe for Christmas truffles:
1 package (8 oz) semisweet Baker’s chocolate, cut into small pieces
3/4 cup heavy cream (or whipping cream)
2 tbsp unsalted butter
Coatings: You can use your imagination, but these are the types I made:
Cocoa Powder | Toasted Coconut | Sliced Almonds
Crumbled chocolate (the stuff I used looked like this, except with white and dark chocolate.)
Place the chopped chocolate in a medium bowl. Heat cream and butter in a small saucepan over medium heat, until it begins to boil, stirring constantly. Pour immediately over the chocolate, stir until all the chocolate has melted and it is smooth. Cover and place in the fridge for several hours or overnight.
Place coatings in separate shallow dishes, with a spoon for each. With your hands (I recommend gloves, this gets messy), form the chocolate into small balls. Roll each one in a topping of your choice, spooning the topping over it until it is covered enough to pick up without melting on your hands.
Place finished truffles on a cookie sheet lined with parchment or wax paper, and keep in refrigerator until firm. Because of the fresh cream in this recipe, the truffles will stay only for about a week… so eat and enjoy! 🙂 (oh, and be sure to keep them in the fridge for that week.)
A popular Puerto Rican coconut eggnog beverage made with white rum, cloves, and other spices — this coquito recipe is also posted at Allrecipes:
* 2 egg yolks, beaten
* 1 (12 fluid oz) can evaporated milk
* 1 (14-oz) can cream of coconut
* 1 (14-oz) can sweetened condensed milk
* 1/2 cup white rum
* 1/2 cup water
* 1/4 tsp ground cloves
* 1/2 tsp ground cinnamon
* 1 tsp vanilla extract
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.
Elegant photo — a description and links were provided by photographer ulterior epicure:
Christmas Eve Main Course: Pistachio Lamb
Read about this Christmas eve dinner on my blog.
Pistachio and scallion-crusted lamb chops with twice baked garlic Parmesan mashed potatoes and dirty green beans. The plate is sauced with Cabernet sauce (which the mashers unfortunately soaked up by the time I took this picture).
This main course was paired with a Bodega Norton Reserva Malbec 2004.
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past three months of Fab Food Friday Fotos posts:
Endive Au Gratin, Pot Roasted Beef Brisket, Banana Spice Minicakes, Eggplant Fries, Cheesy Tot Pizza, Winter Pesto Pasta, Bacon-Stuffed Portobellos, Lemon Date & Cheese Danish Braid, Salads, & Frugal Recipes
Thai Curry Noodles, Pesto Biscuits, Guinness Chocolate Pie, Mattar Paneer, Tuna Potato Chip Casserole, Shrimp Gumbo, Fab Cakes, Balsamic Chicken & Garlic-Roasted Potatoes, Asado Negro, Easy Recipes, & More