Christmas is getting closer and closer. If you are trying to find recipes for your Christmas feast or simply want to try dishes adored by celebrities, come and check out these 5 all-time favorite celebritie's Christmas recipes!
1 fold-out pie crust (thawed)
3/4 cup of sugar
3/4 cup light corn syrup
1 1/2 cups of finely chopped walnuts
1/4 tsp salt
4 tbsp butter melted
2 tsp vanilla extract
1. Preheat oven to 400 degrees F (205 degrees C). Roll out the crust and spread on a 9-inch pie plate.
2. Beat eggs in a large bowl. Gradually add sugar, corn syrup, vanilla and salt. Add the melted butter and beat until thoroughly incorporated.
3. Pour the egg mixture into the pie shell, and add the walnuts. Bake in the preheated oven for 10 minutes.
4. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
5. Serve with a Dolly-up of whipped cream.
6 small Yukon gold potatoes
3 medium-size sweet potatoes
1/2 cup thinly sliced yellow onion (from 1/2 small onion)
1 1/2 tsp. kosher salt
1 1/2 tsp. dried parsley flakes
3/4 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. ground sage
1/2 tsp. dried rosemary
1/4 tsp. ground black pepper
2 Tbsp. all-purpose flour
1 cup heavy cream
8 oz. Gruyere or sharp white cheddar cheese, grated
1. Preheat the oven to 375F. Peel potatoes, and cut into thin slices. Gently toss potatoes with onion, salt, parsley, garlic powder, thyme, sage, rosemary, and pepper in a large bowl until combined.
2. Line up coated slices in a 10-inch cast-iron skillet or 2-quart baking dish, starting with the outer circle.
3. Place flour in a small saucepan, pour cream and gently stir in medium-low heat until mixture is smooth. Gradually whisk in 5 ounces of the grated cheese until everything is mixed. Spoon cheese mixture over potato mixture. Cover the pan with foil and seal around the edges.
4. Bake for 50 minutes and remove foil. Sprinkle remaining 3 ounces cheese. Bake for another 5 minutes until the top is golden. Cool about 10 minutes before serving.
1 (4- to 5-lb.) whole chicken, rinsed and patted dry
1½ tsp. black pepper
2 Tbsp. lemon zest, plus lemon wedges (from 2 lemons)
1 tsp. garlic powder
1 tsp. crushed dried oregano
1 Tbsp. kosher salt, divided
¼ cup unsalted butter, melted
2 fennel bulbs, trimmed and quartered
1 medium-size yellow onion, quartered
1 cup chicken broth
1. Preheat the oven to 300º. Let chicken stand at room temperature 30 to 40 minutes before roasting.
2. Mix pepper and lemon zest in a small bowl, and spread the mixture in an even layer onto a baking sheet. Bake for about 10 minutes. Mix lemon-pepper with garlic powder, oregano and 1 teaspoon kosher salt in a small bowl. Stir in butter to form a paste.
3. Adjust oven temperature up to 400º. Place 4 to 5 lemon wedges inside the chicken cavity, and sprinkle chicken all over with 2 teaspoons kosher salt. Place chicken in a small roasting pan. Rub chicken all over with butter mixture. Truss chicken legs and tuck wing tips under the body.
4. Scatter onion around chicken, and pour chicken broth over vegetables. Bake about an hour, 50 minutes, until the temperature of chicken reaches 165º. Add more chicken broth if needed.
5. Let the chicken rest 10 to 15 minutes before carving. Serve with roasted fennel and onion.
2 large egg whites, divided
1 cup fresh small edible flowers
1/2 cup superfine sugar
2 cups unbleached all-purpose flour plus more for work surface
1/4 tsp. coarse salt
1/4 tsp. baking powder
1 cup granulated sugar
1/2 cup unsalted butter, at room temperature
1/2 tsp. vanilla extract
1 large egg, at room temperature
2 Tbsp. brandy
1 tsp. grated orange zest
2 cups powdered sugar, sifted
1 to 2 tsp. fresh lemon juice
chopped crystallized ginger
1. Mix 1 tablespoon water and 1 egg white in a small bowl. Brush egg-white mixture on flower surfaces. Sprinkle sugar on flowers. Let it stand until dry.
2. Whisk flour, salt and baking powder in a bowl. With an electric mixer, mix sugar, butter and vanilla until fluffy. Add egg, brandy and orange zest, and beat until combined. Gradually add flour mixture, beating until combined. Wrap the dough and chill for 45 minutes or overnight.
3. Roll out dough to 1/4 inch thickness. Use a 3 1/2-inch fluted round cutter to cut out dough rounds. Use a 1-inch round cutter to cut out centers from rounds. Chill the wreaths on baking sheets for 1 hour until firm.
4. Preheat oven to 350°. Bake cookies for 15 minutes until the edges are golden. Rotate sheets top to bottom racks halfway through baking, and transfer baking sheets to wire racks. Let the cookies cool down for 20 minutes.
5. Mix powdered sugar, 1 teaspoon lemon juice and 1 egg white until smooth. Add 1 teaspoon lemon juice until desired consistency.
6. Dip cookies top sides down into lemon glaze. Transfer glazed cookies to baking sheet.
7. Decorate cookies with flowers, ginger and pistachios. Let stand at room temperature until dry.
4 oz. Moët & Chandon Imperial Brut Champagne
1 oz. Volcan Tequila
2 oz. Fresh Blood Orange Juice
1 oz. Honey
1. Mix fresh blood orange juice, tequila, and honey in a cocktail shaker, until honey is dissolved. Pour mixture into a glass.
2. Gently pour chilled Champagne. Garnish with a blood orange slice.