A complete and festive menu for Christmas celebrations

(Family Features) From hors d’oeuvres to main course to dessert, creating a complete holiday menu doesn’t have to be difficult.

The key to a successful feast is to focus on dishes that can please loved ones of all ages and palates, such as a festive salad before the main course of turkey or ham, which can be accompanied by complementary sides like scalloped potatoes. Finally, the celebration ends with a divine dessert with the classic blueberry flavor.

To find more inspiration for festive recipes, visit Culinary.net.

Start the Christmas celebrations with a salad

With a bed of baby green spinach and hints of cranberries, a salad lends itself perfectly to the colors and flavors of the holiday season. Plus, as a lighter bite before the big meal, it’s a delicious introduction to holiday dinners, family gatherings, and gatherings.

This Spinach Christmas Tree Salad offers a fresh and festive option that adds a seasonal presentation to the table while inviting guests to grab a bite. Harvested at its peak flavor, tender Fresh Express Baby Spinach has a smooth, delicate flavor that makes it an ideal addition to holiday recipes.

Find more ways to refresh your holiday menu at FreshExpress.com.

Close-up of a turkey at a traditional Christmas dinner. Natural light streams in from the cozy window framed by a decorated Christmas tree in the background. Lit by candlelight, the feast is set for your guests to enjoy a quintessential holiday meal filled with turkey and pie.

Spinach Christmas Tree Salad

Servings: 6

2 packages (5 ounces each) Fresh Express baby spinach

1/2 cup dried cranberries, divided

1/3 cup pistachios, divided

1/2 cup feta cheese, divided

1 red bell pepper, cored, cut into thin strips

1 large apple, thinly sliced, cut into a star shape

Bandage:

1 cup whole berry cranberry sauce

3 tablespoons cranberry juice

2 tablespoons balsamic vinegar

2 tablespoons of honey

1/4 cup olive oil

1 tablespoon light brown sugar

1/4 teaspoon salt

In a large bowl, mix baby spinach with 1/4 cup dried cranberries, 1/6 cup pistachios, and 1/4 cup feta cheese. Transfer to Christmas tree pie plate. Carefully arrange the spinach leaves to create a smooth surface.

Arrange the red bell pepper strips, trimming as needed, to create a garland. Arrange the remaining dried cranberries, remaining pistachios, and remaining feta as “garnishes” on top of the spinach. Create an apple star tree topper; place the remaining apple stars around the “tree”.

To make the dressing: In a blender, process the cranberry sauce, cranberry juice, balsamic vinegar, honey, olive oil, brown sugar, and salt until smooth.

A hearty festive garnish

From appetizers and snacks to the entrée, sides and sweet treats, almost everyone has a favorite holiday dish. However, it’s the pairings and side dishes that make holiday gatherings special.

These Creamy Kale and Gruyere Scalloped Potatoes are an ideal example of a savory side that pairs well with a variety of holiday meals, making it a perfect choice for families looking for a versatile recipe to serve with dinner. With pink skin and white flesh, Wisconsin Round Red potatoes have a firm, smooth and moist texture, making them ideal for roasting in this hearty dish.

Visit eatwisconsinpotatoes.com to discover more recipes fit to serve your loved ones.

Creamy Potato Gratin with Kale and Gruyere

Recipe courtesy of Wisconsin Potatoes

1 1/2 cups heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, crushed

3 sprigs of fresh thyme

2 butter spoons

3 shallot cloves, diced

4 large kale leaves, finely chopped (discard the stems)

2 pounds red potatoes, 1/8-inch slices

2 ounces gruyere cheese, grated

1 ounce Parmesan cheese, grated

Heat oven to 325 F.

In a small saucepan over medium heat, combine cream, salt, black pepper, garlic, and thyme; stir constantly, until the cream begins to bubble, 4 to 6 minutes. When it bubbles, remove from heat and stir until slightly cooled. Let the cream rest.

Heat a large (12-inch) oven-safe skillet over medium-high heat. Add butter. When the butter melts, add the shallots and kale leaves. Sauté until kale is tender and bright green, about 4 minutes. Turn off the burner.

Add the sliced ​​potatoes to the pan, fanning them over the kale.

Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour heavy cream over potatoes.

Cover skillet tightly with aluminum foil and bake until potatoes are tender, 75 to 85 minutes.

Remove the pan from the oven and turn on the broiler. Discard the aluminum foil.

Sprinkle Gruyere and Parmesan cheese over the potatoes, tucking a little cheese between the potato slices.

Return the pan to the oven and broil until the surface is golden brown, 5 to 6 minutes.

Serve up a divine Christmas dessert

Put a new spin on your holiday gatherings this year with a creamy blueberry treat that’s cause for celebration all its own. The smooth, divine flavor at the dessert table can be the memorable moment your family craves year after year.

This rich and festive Blueberry Cheesecake combines the classic flavor with a homemade blueberry compote-infused layer on a sweet base made with C&H Light Brown Sugar and whole-grain crackers. Top it with fresh, sugared blueberries, rosemary springs, and whipped cream for a tantalizing treat that tastes as good as it looks.

To find more sweet treats to celebrate the holidays, visit chsugar.com.

Cheesecake with Blueberries

Preparation time: 45 minutes

Cooking time: 1 hour, 15 minutes

Blueberry compote:

2 cups of fresh blueberries

1 cup C&H light brown sugar

1/4 cup freshly squeezed orange juice

1 teaspoon freshly grated orange zest

Cortex:

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

3 tablespoons C&H light brown sugar

1/4 teaspoon salt

Cheesecake:

3 packages (8 ounces each) cream cheese, at room temperature

2 cups C&H Organic Raw Cane Sugar

3 tablespoons all-purpose flour

2 teaspoons of pure vanilla extract

1/4 teaspoon salt

4 large eggs, at room temperature

1/2 cup sour cream, at room temperature

1/2 cup blueberry compote

fresh blueberries

sugared cranberries

rosemary sprigs

whipped cream

To make cranberry compote: In a medium saucepan, bring cranberries, brown sugar, orange juice, and orange zest to a boil. Reduce heat to low and simmer 10 to 15 minutes, or until most of the cranberries have just popped. Take it off the heat. Cool completely at room temperature, then transfer to a bowl; refrigerate.

To make the crust: Preheat oven to 350 F. Butter an 8-inch springform pan and line bottom with parchment paper. Set aside.

In a medium bowl, whisk together the cookie crumbs, butter, brown sugar, and salt. Press crumb mixture into bottom of prepared pan. Bake 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.

To make cheesecake: In a bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until smooth. Add cane sugar and beat 2-3 minutes. Scrape down the sides of the bowl as necessary. Add flour, vanilla and salt. Beat 1 minute until incorporated.

Add one egg at a time, mixing until incorporated. Add sour cream and mix for 1 minute. Scrape down the sides of the bowl as necessary. In a medium bowl, mix half of the cheesecake batter with 1/2 cup of the blueberry compote.

Wrap springform pan with aluminum foil and place in a large roasting pan. Pour the blueberry cream cheese mixture into the prepared pan. Top with the remaining cream cheese batter. Place roasting pan in oven and add hot water to 1-inch springform pan. Bake for 1 hour, 15 minutes or until the cake is just set in the center. Remove from the oven and rest for 1 hour. Refrigerate in the pan overnight.

Decorate the cake with fresh, sugared blueberries, rosemary sprigs, and whipped cream.

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