Christmas 2023: Interesting Recipes To Celebrate The Occasion

As the holiday season approaches, we bring you a collection of culinary delights that will add a touch of magic to your Christmas celebrations. From traditional classics to innovative twists, these Christmas recipes will elevate your dining experience and create lasting memories. Whether you are hosting a lavish party or a small family dinner, we have got you covered! 

Here are some delicacies shared by chefs that will make the day memorable for you.

1. GARLIC BAKED FISH (By Chef Roopa Nabar, TTK Prestige)

Ingredients:

• 2 tablespoons minced garlic
• 4 Rawas fillets
• 2 tablespoons tomato ketchup
• 1 tablespoon mustard paste
• 1 tablespoon Worcestershire sauce
• 1 tsp Black pepper powder 
• 2 tablespoons butter + for greasing
• 1 medium onion, roughly sliced
• ½ yellow bell pepper, de-seeded and cut into juliennes
• ½ red bell pepper, de-seeded and cut into juliennes
• 5-6 fresh oregano sprigs
• 2 tablespoons olive oil
• Salt to taste

Method

• Preheat oven at 180ºC.
• Take fish fillets on a plate. Add tomato ketchup, mustard paste, Worcestershire sauce, salt and pepper powder and rub well. Set aside to marinate for 10 minutes.
• Grease a baking dish with some butter. Place marinated fish in it and top with onions, yellow bell pepper, red bell pepper, butter and oregano.
• Heat olive oil in a kadai. Add garlic and sauté till it is slightly burnt. Pour this over the fish.
• Put the dish in the preheated oven and bake for 15 minutes.
• Serve hot. 

 

2. BLUEBERRY SWEET RICE (By Chef Roopa Nabar, TTK Prestige)

Ingredients:

• ½ cup Chinese black rice
• 1 cup milk
• 1 cup coconut milk
• ¼ Cup honey
• 1 tsp vanilla essence
• 1 cup blur berries
• Pinch of salt

Method:

• In a kadai take rice, one cup water, pinch of salt and boil, cover and simmer for 25 minutes till all water is absorbed.
• Add milk, coconut milk, honey and bring it to boil, simmer for 5 minutes till creamy.
• Add vanilla essence, blue berries, continue stirring on simmer for 5 more minutes.
• Pour into individual dishes, chill for an hour before serving.

 

3. PISTACHIO CHOCOLATE TART WITH CARAMEL MASCARPONE & GANACHE (By Chef Lauren Mitterer, American Pistachios)

Ingredients

• Tart Shell
• 8 ounces butter
• ½ cup sugar
• A pinch of salt
• 2 cups Flour
• ½ cup Cocoa Powder
• ½ cup Ground Pistachio

For Caramel Mascarpone Ganache:

• 8 ounces Mascarpone
• 2 ounces Caramel Sauce (see recipe below)
• ¾ cup Chocolate, chopped
• ¾ cup Cream

For caramel sauce:

• ½ cup Water
• 10 ounces Sugar
• 1 ounce Corn Syrup
• 1 ounce butter
• 1 cup Heavy Cream

Method:

For the tart shell:

• Combine in the bowl of an electric mixer until dough forms.
• Gently press into desired tart pan or individual tartlet pans.
• Place in freezer until firm.
• Place a small square of parchment paper on top of the dough and place either baking weights or dried beans on top.
• Bake in 350 degree oven until sides are slightly firm, approximately 10 minutes.
• Remove from the oven and let cool.
• Remove weights and bake again to crisp, approx. 5 minutes.
• If the dough is not baked enough it will be challenging to remove from pans.

For The Caramel Mascarpone Ganache:

• Combine mascarpone and caramel sauce in the bowl of an electric mixer with a whisk attachment. Whip until stiff.
• Spread in the bottom of the tart shell(s) and refrigerate.
• Bring cream to a boil in a saucepan, pour over chopped chocolate in separate bowl. Starting from the middle stir until cream is incorporated.

For the caramel sauce:

• In a saucepan combine, in this order, water, sugar, and corn syrup.
• Bring to a boil and cook until syrup reaches desired golden colour.
• While the sugar is boiling have a cup of water and brush near.
• Occasionally brush the sides of the pot with water to prevent the sugar from crystallizing.
• Once sugar syrup is golden carefully add the butter and heavy cream while stirring.
• Add liquid slowly to prevent splashing, the mixture will also bubble so make sure your arms are protected.
• Once all cream and butter is added remove from saucepan and place in desired storage container.
• Leave at room temperature stirring occasionally, once cool place in refrigerator to cool completely.

For assemble of tart:

• Gently scoop chocolate cream mixture (ganache) onto the caramel mascarpone mixture already in tart shells.
• Make sure ganache is warm enough so that it forms a smooth top.
• Refrigerate the finished tart until ready to serve. Top with toasted, salted pistachios.

 

4. PISTACHIO CAKES WITH CHERRY RUM SAUCE & PISTACHIO BRITTLE (By Chef Lauren Mitterer, American Pistachios)

Ingredients:

For Pistachio cake:

• 2 ounces Dates, chopped
• 1½ ounces Dried Figs, chopped
• 1 cup Water
• 1 teaspoon Vanilla
• 1 teaspoon Baking soda
• 4 ounces Butter
• 1¼ cup Sugar
• 1 Egg
• 1½ cup plus 2 Tablespoons Flour
• ½ teaspoon Baking powder
• ½ teaspoon Salt
• 1 cup Pistachios, Ground

For Cherry Rum Sauce:

• 1 cup Dried Cherries
• 2 cups Orange Juice
• 1 Cinnamon Stick
• 1 ounce Dark Rum

For Pistachio Brittle:

• 1 cup Water
• 1 cup Sugar
• 1 cup Pistachios, shelled

Method:

For the cake:

• Combine dates, figs and water in a saucepan and bring to just a boil.
• Let cool completely then add baking soda and vanilla.
• In a separate mixing bowl cream butter and sugar, slowly add egg and then alternately add flour mixture and date mixture.
• Add pistachios last. Once added make sure to scrape the sides of the bowl to incorporate all ingredients.
• Prepare individual 3” ramekins or muffin tins with cooking spray. Coat ramekins or tins with sugar.
• Bake at 350 degree oven until form to touch and toothpick comes out clean, approximately 25-30 minutes.

For the cherry rum sauce:

• In a sauce pan, place cherries, orange juice, rum, and cinnamon stick, bring to a boil then reduce to a simmer until cherries are tender and the juice has reduced by half, remove cinnamon stick. Remove from heat and cool until needed.

For the pistachio brittle:

• In a saucepan add ½ cup water and 1 cup sugar.
• Cook until caramel becomes amber color, then add 1 cup shelled pistachios.
• Carefully pour onto parchment lined baking sheet.
• Let cool completely. Break into large pieces by hand.

To asemble:

• Turn out cakes from ramekins. Place individual cake on dessert plate.
• Pour Cherry Rum Sauce over each cake and garnish with Pistachio Brittle.

 

5. PISTACHIO CUPCAKES WITH RASPBERRY & CHANTILLY CREAM (By Chef Sara Massarotto, American Pistachios)

 Ingredients:

• 1 stick Butter
• ½ cup Sugar
• 2 Eggs, large
• 1 teaspoon Vanilla
• 1¼ Cake flour
• 1 teaspoon Baking powder
• ½ cup Pistachios, chopped

For Chantilly Cream:

• 1¼ cup Heavy cream
• 1/3 cup Powdered sugar
• 12 Raspberries
• Pistachio kernels to garnish

Method:

For the cupcakes:

• Preheat oven to 350° F and place paper baking cups into a regular-size muffin/cupcake tin.
• In a large bowl, whisk butter with sugar.
• Add the eggs one by one and then add the vanilla.
• In a medium bowl, whisk the flour with the baking powder and add to the butter, sugar, eggs and vanilla.
• Gently fold the finely chopped pistachios into the batter.
• Fill about 12 paper cups and bake in a preheated oven for 15-20 minutes. Leave them to cool.

For the chantilly cream:

• Partially whip the fresh cream.
• Add sifted powdered sugar into the mixture and continue whipping.
• Transfer the Chantilly cream into a pastry bag and decorate the cupcakes.
• Complete the decoration with  a few pistachios and raspberries on the top.

 

6. POMEGRANATE MAPLE GAZED LAMB CHOPS (By Sandipan Ghosh, Application Chef, CYK Hospitalities)

Ingredients:

• 8 lamb chops
• 1 cup pomegranate juice
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Pomegranate seeds and fresh parsley for garnish (optional)

Method:

• Marinate the Lamb Chops
• In a bowl, combine pomegranate juice, maple syrup, balsamic vinegar, minced garlic, dried rosemary, salt, and black pepper. Whisk the ingredients together to create the marinade.
• Place the lamb chops in a large resealable plastic bag or a shallow dish.
• Pour half of the marinade over the lamb chops, ensuring they are well-coated. Reserve the remaining marinade for later use.
• Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavours to infuse.
• Preheat the Oven
• Preheat your oven to 400°F (200°C).
• Sear the Lamb Chops
• Heat olive oil in a large oven-safe skillet over medium-high heat.
• Remove the lamb chops from the marinade, allowing any excess marinade to drip off.
• Sear the lamb chops for about 2-3 minutes on each side or until they develop a golden-brown crust.
• Transfer the skillet to the preheated oven and cook for an additional 10-15 minutes for medium-rare, or longer if you prefer your lamb chops more well-done.
• Glaze the Lamb Chops
• While the lamb chops are in the oven, take the reserved marinade and pour it into a small saucepan.
• Bring the marinade to a simmer over medium heat, then reduce the heat to low and let it cook until it thickens into a glaze. This should take about 10-15 minutes.
• Once the lamb chops are cooked to your liking, remove them from the oven and brush the glaze over each chop.
• Garnish and Serve
• Transfer the lamb chops to a serving platter.
• Garnish with pomegranate seeds and fresh parsley if desired.
• Serve the Pomegranate-Maple Glazed Lamb Chops with your favorite side dishes and enjoy!

7. ROASTED PUMPKIN WITH LEMON YOGHURT SAUCE (By Chef Aditi Singh, CYK Hospitalities)

For roasted pumpkin:

• 1.2kg / 2.4 lb pumpkin
• 2 tbsp extra virgin olive oil
• 1 garlic clove 
• 1/2 tsp each salt and pepper

For lemon yoghurt sauce:

• 3/4 cup Greek yogurt (or other plain, non sweet yogurt)
• 1/2 small garlic clove , finely minced 
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp each salt and pepper

Sprinkling and garnishes:

• 2 tbsp pine nuts (or other nuts of choice)
• 2 tbsp fresh coriander/cilantro leaves , roughly chopped (or parsley)
• 1/8 tsp sumac (or paprika)

Method:

For Roasted Pumpkin:

• Preheat oven to 220°C (200°C fan). Line a tray with baking/parchment paper.
• Peel, deseed and cut pumpkin into 3cm / 1.2″ cubes
• Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
• Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it’s shape, rather than being a mushy mess.

For Lemon Yoghurt Sauce:

• Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

For Pine nuts:

• Preheat skillet over medium high heat (no oil).
• Add pine nuts and cook, stirring regularly, until it smells amazing and it’s got a hint of browning on both sides.
• Remove from pan.

Serving:

• Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
• It is best served that the pumpkin is hot or warm, this is a perfect side dish to accompaniment the turkey or chicken on the christmas table.

8. KETO STRAWBERRY CHEESECAKE (By Executive Chef Subhash Shirke, The Pantry)

Ingredients:

• 80 gm Blanched almond flour
• 60 Gm Unsalted Butter
• 120 gm Erythritol
• 360 gm Cream cheese
• 30 gm strawberry
• 2 whole Eggs
• 50 gm Hung curd
• 3 gm Vanilla essence 

Method:

Phase 1

• Beat cream cheese along with butter
• Add almond flour
• Add erythritol 

Phase 2

• Beat butter
• Add eggs + vanilla essence 
• Add hung curd

Combine them

Baking temperature – 170 c/ 30 minutes.

Add fresh berries and serve