31 Recipes to Make in December
December tends to be a busy time of the year, but with these 31 recipes—one for each day of the month—we've got you covered. For a festive treat, make a batch ofKumquat-riesling GummiesorMatcha-Butter Cookies with White Chocolate Drizzle; for holiday mains, options range from杜松烤鸭和樱桃to烤大豆西谷鲈鱼鲈鱼。寻找开胃菜?我们也有很多,从Carrots en Croûte(在毯子中思考猪,但带胡萝卜)Caramelized Five-Onion Dip。Read on for even more recipes to make this month, and start planning your menus now.
泛烤龙虾与chive beurre blanc
“一定要在温暖的大盘子上为龙虾提供服务,以便Beurre Blanc保持热,”亚搏电竞食品和美酒亚搏电竞's Mary-Frances Heck writes. " I love to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce."
1of32
Triple Chocolate–Peppermint Cookies
这些饼干中的薄荷树皮很容易制作,并在每个饼干中添加了美丽的颜色和风味,尽管商店购买的树皮也可以在这里运行良好。
2of32
Cranberry-Onion Hanukkah Brisket
This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease. Double-roasting the brisket yields incredibly tender meat that soaks up the concentrated sauce.
3of32
Citrus-Champagne Punch
Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!
4of32
Speck-Wrapped Haricots Verts with Date Molasses
这些酥脆,嫩的亨利科特(Verts)包裹在咸斑点上,并涂有枣糖蜜,是牛肉或鸭子的理想配对。日期糖蜜比标准糖蜜薄,因此需要向下煮熟才能达到釉料一致性。如果设置过多,请轻轻地重新加热。
5of32
Go with Cookware That Can Endure Heavy Use
For any home chef, having cookware that can endure heavy use while maintaining its luster and function is incredibly important.Le Creuset's一系列炊具运动彩色搪瓷不仅有趣,而且还足以抵抗碎屑,开裂,刮擦和污渍。
6of32
Hanukkah Doughnuts
Hebrew for "doughnuts," sufganiyot是以色列最受欢迎的光明节食品。亚搏电竞这些油炸零食仅由酵母面团的球制成,并充满巧克力,乳霜,凝乳或在这里果酱。面包店和市场开始在实际假期前几周开始油炸它们,并继续前进。有了安德鲁·齐默恩(Andrew Zimmern)的食谱,您可以全年准备。
7of32
Standing Pork Rib Roast with Cracklings
这种脆皮,脆皮的猪肉肋骨烤,来自肉饼中的肉饼,只有一种成分:犹太盐。
8of32
Winter Chicory Salad with Kumquats and Date Dressing
A mix of young chicories, like endive, frisée, and radicchio, make for a blast of color welcome during colder months. If kumquats are unavailable, use paper-thin slices of unpeeled clementines.
9of32
杜松烤鸭和樱桃
Angie Mar models her roast duck on the one her father made every Christmas. After a prolonged salt cure, he'd cold-smoke it so the fat picked up the whiff of sweet smoke. Then he'd slow-roast the bird until it resembled the crisp-skinned, mahogany-hued ducks that hang in the windows in Chinatown. Mar serves hers with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the Pacific Northwest where she grew up.
10of32
花椰菜沙拉和酸奶酱和石榴
Inspired by her mother's fried eggplant salad, Reem Kassis tops fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic-laced yogurt.
11of32
Crispy Skillet Latke with Kale
For Ashkenazi Jews (those hailing from Central and Eastern Europe), latkes are the heart and soul of Hanukkah. Instead of frying batches of traditional pancakes, here the whole lot of shredded potato batter is pressed into a sizzling frying pan and finished in the oven. The oversized pancake emerges golden with a tender center and crackly shoestring curls around the perimeter. To amp this dish up for brunch, serve it topped with lox.
12of32
Brown Butter-Cardamom Spitzbuben
German for "cheeky boys," these Bavarian cookies will be the star of your holiday cookie platter. Brown butter and cardamom make this simple cookie into a fragrant treat. Take the time to freshly grind the cardamom—its robust, citrusy flavor is worth it. You can use round or fluted cutters to cut out the cookies and any shape that takes your fancy for the center.
13of32
Coulibiac of Salmon with Pickled Beets and Kale
Once the centerpiece on the tables of czars, coulibiac has a storied past. The pastry-wrapped parcel of fish and various layered fillings started its life as kulebyaka, a Russian delicacy, before being commandeered by the French and rechristened coulibiac. This modern update on the classic swaps labor-intensive brioche with store-bought phyllo, which bakes into an ethereally crisp parcel that encases lemony rice, mustard-brushed salmon, pickled beets, and garlicky kale.
14of32
Carrots en Croûte
This filling appetizer stars curry-and honey-roasted carrots wrapped in flaky puff pastry. For best results, look for carrots that are five to six inches in length. Pre-roasting carrots with curry and thyme balances their natural sweetness with rich, savory flavor, making them a satisfying stand-in for sausages.
15of32
Caramelized Five-Onion Dip
A mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—upgrades this classic caramelized onion dip with layers of flavor.
16of32
牡蛎蘑菇玉米粉鼠与痣encacahuatado
Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.
17of32
Chile Crisp-Glazed Bacon Bites
For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this recipe with your favorite store-bought version of chile crisp.
18of32
Kumquat-riesling Gummies
Bright orange kumquats give these gorgeous gummies their all-natural sunny glow and a puckery, sweet-and-sour flavor. To play up the tartness, a citric acid coating adds a burst of sour flavor and a craveable quality.
19of32
Farro Mafaldine with Black Truffle Butter and Mushrooms
“用松露烹饪的最佳方法是尽可能简单。”波士顿北部意大利餐厅福克斯和刀的厨师卡伦·阿库诺维奇(Karen Akunowicz)说。黑色的冬季松露大胆的气味和风味,几乎不需要哄骗才能为菜肴带来令人愉悦的拳头,尽管Akunowicz确实建议使用一些温和的热量,这有助于发展和释放最深的风味,就像在这种优雅的目的中一样菜肴,将奶油黄油,坚果法罗面食以及野生蘑菇的强化混合物和足够的松露加固,以抬高每个叉子。
20of32
金小姐的炸豆腐
在密歇根州安阿伯市,在她的餐厅金小姐,Ji Hye Kim, a 2021 F&W Best New Chef, tosses deep-fried crispy tofu in a flavorful salty-sweet brown sugar glaze amped up with a handful of powerhouse ingredients, including Korean soy sauce (made exclusively from fermented soy beans), gochugaru (Korean red chile flakes) and ginger. For a shorter day-of cook time, make the sauce and the cornstarch-dusted tofu up to a day ahead, and store in the refrigerator; warm up the sauce and fry the tofu just before serving. Garnished with sesame seeds and scallions, the glazed fried tofu is a festive appetizer or can be paired with kimchi and rice for a vegetarian meal.
21of32
Bavarian Potato Salad
亚搏电竞食品和美酒亚搏电竞编辑梅兰妮·汉斯(Melanie Hansche)的母亲教她如何制作这种巴伐利亚土豆沙拉。调味料是用热鸡肉和醋制成的,并用浓郁的玉米琴,洋葱,颗粒状的芥末酱,莳萝和脆皮培根。重要的是要在仍然热的同时将土豆剥和切成薄片,然后将热敷料倒在温暖的土豆上。这使蜡质的鱼种能够真正吸收液体,同时还保持其形状。沙拉在室温下最好提供。
22of32
Kourampiedes (Greek Christmas Cookies)
淡淡的烤杏仁碎片为这些易碎的,黄油,融化的希腊圣诞饼干带来了可爱的紧缩。kourampiedes的一些版本加上了橙皮,但是厨房联盟希腊烹饪教练Despina Economou分享了此食谱,更喜欢黄油,糖,杏仁和香草的简单风味。这个食谱很容易加倍。
23of32
烤宽面条与蘑菇ragù和prosciutto cotto
This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta."
24of32
鱿鱼吐司与霍桑甜酱
This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin, of Junzi Kitchen and Nice Day in New York City, is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the toast topper; a quick blitz in the food processor yields a tasty mixture that fries up perfectly crisp. Haw flakes, Chinese sweets made from the fruit of Chinese hawthorn, are a sweet and tangy snack usually served to guests with tea or as a treat for children; in this recipe, Sin uses them to flavor a dipping sauce for the toasts.
25of32
Braised Red Cabbage with Apples and Bacon
Melanie Hansche really disliked sauerkraut growing up, but sweeter, milder "rotkohl" she could get on board with. This sweet-and-sour, traditional Bavarian braised red cabbage is always served with goose, duck, or pork. To make it, the cabbage is gently braised with tart apple, smoky bacon, orange zest, and spices. You can make the braised cabbage one day ahead and refrigerate it overnight; reheat on low to serve. Remove any thick, white ribs when shredding the cabbage so the dish cooks evenly.
26of32
Ka'ak Bi Tamer (Cinnamon-Date Paste–Filled Cookies)
珍妮特Chawki,黎巴嫩烹饪教师智慧h the League of Kitchens, over the years has developed several of her own original recipes. Her Ka'ak Bi Tamer (Cinnamon-Date Paste–Filled Cookies), flaky sweets filled with rich, nutmeg- and cinnamon-spiced date paste and topped with nigella seeds (normally found in savory goods), were inspired by a trip to her local Middle Eastern market. Be sure to let the dough rest to give the flour a chance to hydrate to prevent it from crumbling when rolling it out. These are best on the day they're made, and they're the perfect treat to have with a strong cup of Lebanese coffee.
27of32
Coquito
智利棕榈,或“小椰子,”是传统的creamy rum punch served in Puerto Rico for Christmas and throughout the winter holidays. While some cookbook recipes refer to the drink as coconut eggnog, each family puts their own twist on the drink: Some include eggs or egg yolks, others do not. Shamil Velázquez, the executive chef of Delaney Oyster House in Charleston, stands firmly in the no-egg camp. Velázquez's coquito recipe takes its richness and viscosity instead from coconut cream and three types of milk, while warming spices and white rum add aroma and flavor. In Puerto Rico, some families use pistachios, almonds, and even Nutella to flavor their proprietary blends. "People get crazy with this stuff around the island," Velázquez says. "My family's signature is the ginger, which gives a little spiciness. That's what makes ours different."
28of32
烤大豆西谷鲈鱼鲈鱼
这款柔软的片状烤箱烤智利海鲈是音乐家帕特里斯·拉什(Patrice Rushen)的假日桌子上的头条新闻。为此,Rushen Rushen烘烤黄油在柑橘味的新鲜橙子,乒乓球,酱油,姜和大蒜的混合物中,将鱼浸入了可爱的味道而不会淹没它的情况下。与海洋管理委员会(MSC)认证标签一起寻找智利海鲈鱼,以确保其可持续地捕获,或者替代鲑鱼或大比目鱼,这也是该准备工作的不错选择。时机会因鱼的厚度而异。对于较薄的鱼片,在烹饪时间约12分钟后开始检查鱼。
29of32
栗子帕夫洛娃
This chestnut pavlova recipe is fabulously festive: an exuberant, rich, and luxurious treat for the holidays. The meringue base is crisp on the outside with a soft marshmallowy interior, topped with sweetened chestnut puree (sometimes labeled "chestnut spread;" seek out Clement Faugier brand) followed by swaths of softly whipped cream and splinters of bitter chocolate.
30of32
棕色黄油欧洲防风草泥
At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness. At Francie, the parsnip puree is served alongside duck, but it would also be a terrific partner for roast turkey or chicken.
31of32
Matcha-Butter Cookies with White Chocolate Drizzle
Matcha powder adds festive color to these crisp butter cookies from Aiko Cascio, a Japanese cooking instructor with the League of Kitchens in New York City. Cascio learned how to make these not-too-sweet matcha tea–flavored cookies from a friend who owns a bakery in Tokyo, where they are popular during the winter holiday season. Matcha powder is made from finely milled green tea leaves and imparts a slightly bitter and earthy flavor to these cookies, and melted white chocolate boosts the sweetness and gives them a festive look. Due to the high ratio of butter in the dough, it softens quickly at room temperature; chill it in between rolling and cutting for clean cuts.