Holiday Specials for Christmas Dinner


Remove from oven. Let stand about 15 minutes before carving. (The temperature of the meat will rise by 5 degrees while standing.) Carve the ham into thin slices. Transfer the slices to a serving platter. If desired, garnish the platter with fresh or frozen raspberries and sprigs of fresh herbs.

Raspberry Sauce

MAKES 1 3/4 CUPS

1 1/2 cups raspberry preserves

4 tablespoons cider vinegar

1/4 cup sliced, peeled ginger

1 1/2 teaspoons grated lemon zest

In a medium saucepan stir together preserves, vinegar, ginger, and lemon zest. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

Stuffed Potatoes in Pumpkin Shells

MAKES 8 SIDE-DISH SERVINGS

For a new twist on mashed potatoes, this unforgettable, light, holiday side dish is baked in diminutive Jack-Be-Little pumpkins. When purchasing the canned pumpkin puree in the grocery market, make sure you select the plain variety, not the presweetened, pie-filling variety.

8 Jack-Be-Little pumpkins (about 6 to 8 ounces each)

1 egg white for egg wash

1/2 cup granulated sugar for garnish

2 lb. medium baking potatoes, such as russet, round white, or yellow varieties

1/2 cup milk, plus more as needed

1 cup canned pumpkin puree

1 cup (about 4 ounces) shredded Cheddar cheese

1/2 teaspoon cinnamon

3/4 teaspoon coarse salt, plus more to taste

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

4 tablespoons unsalted butter

Freshly ground black pepper, to taste

1. Using the point of a sharp paring knife, carve around the perimeter of the top of the pumpkin. Remove the top. Using a melon baller, hollow out the center of the pumpkins, removing the fiber and seeds. Brush the outer rim of the top of the pumpkins with the egg white. Pour the granulated sugar in a bowl; dip the brushed rims of the pumpkins in sugar. Place on an ungreased baking sheet.

2. Peel and quarter the potatoes. Add to a pan of boiling lightly salted water, and cook for 20 to 25 minutes or until tender; drain.

3. In the bowl of an electric mixer fitted with the paddle attachment, add the cooked potatoes. Beat until smooth. Add milk, and mix on low. Add the pumpkin puree and cheese in batches, scraping down the sides of the bowl.

4. In a small bowl, mix together the cinnamon, salt, ginger, cloves, nutmeg and allspice. Add to the pumpkin mixture, and mix to combine. Add the butter, piece by piece (and more milk, if necessary, to attain a fluffy consistency). Season to taste with salt and pepper.

5. Spoon the potato

The copyright of the article Holiday Specials for Christmas Dinner in Seasonal Cooking is owned by Michael Vyskocil. Permission to republish Holiday Specials for Christmas Dinner in print or online must be granted by the author in writing.

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