5 Festive Recipes For A Magical Taste Of Christmas
It’s the most wonderful time of the year… and if you’re in need of a few festive recipes to share with family and friends at Christmas, we’ve got you covered. From cheeseboards to cocktails, desserts and so much more, these are the five chicest Christmas recipes. Plus, they’re all easy and fun to make.
Pomegranate Jewelled White Cheddar, Toasted Almond and Crispy Sage Cheeseball
2 tablespoons unsalted butter
10 fresh sage leaves
1 (30 grams) block cream cheese softened
120 grams mascarpone cheese, softened
130 grams freshly grated sharp white cheddar cheese
1/2 cup sliced, toasted almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pomegranate arils
Crackers for serving
Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside.
In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low-speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes.
Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty. After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese.
At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can roll the ball 1 to 2 days beforehand. We’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.
Recipe via: HowSweetEats
Festive Salad with Maple Candied Walnuts and Balsamic Fig Dressing
2 cups raw walnuts.
1 cup dried cranberries
230 grams crumbled goat cheese
1/3 cup pure maple syrup
1/4 teaspoon cinnamon
1 pinch of crushed red pepper
1/2 teaspoon salt
6 cups mixed greens (we used baby kale and spinach)
2 cups arugula
Arils from one pomegranate
Balsamic Fig Dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fig preserves
Salt and pepper to taste
Preheat the oven to 375 degrees F. Line a baking tray with baking paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper and salt and pop onto the tray. Bake for 15-25 minutes, stirring 2-3 times throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.
Add the greens to a large salad bowl. Add the pomegranate arils and the cranberries. Add the cooled walnuts and gently toss the salad. Add the goat cheese.
To make the dressing, whisk the olive oil, balsamic vinegar, fig preserves and salt until combined. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!
Recipe via: HalfBakedHarvest
Candy Cane White Chocolate Mousse
250g white chocolate
60ml (1/4 cup) milk
1/2 tsp peppermint essence
3 large eggs, separated
350ml (1.5 cups) cream
To decorate: red/pink food colouring, extra whipped cream, crushed candy canes.
Place white chocolate, milk and peppermint essence in a heatproof bowl over a saucepan of boiling water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly. Cool for 5 minutes, then beat in egg yolks one at a time until well combined. Whip cream to soft peaks in a separate bowl, and then gently fold into warm mixture until just combined. In a separate clean large mixing bowl, beat egg whites to soft peaks. Gently fold in the rest of the mixture into the egg whites until just combined.
If making the pink and white layers, place half the mixture in a separate mixing bowl and fold in food colouring until just combined. Spoon alternating amounts of pink and white mousse into six 1/2-cup capacity serving glasses. Chill for 3-4 hours or overnight in the fridge. To serve, top with extra whipped cream and a sprinkle of crushed candy canes.
Recipe via: raspberricupcakes
¾ tsp cinnamon
¾ tsp ground ginger
¼ tsp nutmeg
1 tsp honey
1 cup coconut drinking milk (we used Little Island coconut milk)
½ tsp vanilla paste
2 heaped tablespoons of LSA (we used Healtheries)
1 large handful of ice
Put all ingredients in a Nutribullet cup, including the ice. Blend, top with whipped cream if desired, add a mini Gingerbread Man and enjoy.
Recipe via: NutriBulletOriginal.co.nz
Christmas Tree Cocktail
90 mls pomegranate juice (or cranberry)
60 mls Bombay Sapphire gin
30 mls simple syrup
Lime juice (juice from 1-2 wedges will do)
A few fresh mint leaves
Pomegranate seeds and lime wheel for garnish
Muddle mint leaves with simple syrup at the bottom of your glass. Add ice, then add gin, juice, and lime juice. Stir, and garnish as pictured above.
Recipe via: CountryLiving
Merry Christmas, everyone!
A Girl Interrupted By Fashion, Beauty & Anything Pretty That Catches My Eye