“Christmas of Love” Menu

I dedicate this Christmas of Love Menu to my family whom I have spent countless idyllic Christmases with – thank you. Christmas holds such a special place in my heart, I wish it was Christmas year-round. Thank you for being such an amazing family. XO

“Christmas of Love” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Christmas of Love” recipes

[mme_grid_bootstrap columns=”3″ post_type=”cp_recipe/cp_recipe_cuisine=christmas-of-love” pagination_type=”load_more” cover=”icon zoom link” animation=”fadeIn”]

“Christmas of Love” playlist

Gourmet-Safari-music-icon-2_50pxSome music to get you in the mood!
(Click printer icon to print this shopping list)

“Christmas of Love” menu shopping list

BEGIN: “Sleigh Bells Ring” Baked Mushroom Topped Brie

  • ½ pound fresh sliced mushrooms
  • ½ cup coarsely chopped onions
  • ¼ cup finely chopped walnuts (or your favourite crunchy nut)
  • 1 large garlic clove, finely chopped
  • ½ teaspoon each dried thyme, rosemary & freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 200g wheel cold brie cheese
  • 2 tablespoon finely minced fresh parsley or chives

FOLLOW: “Feliz Navidad” Turkey with Onion Sage Stuffing, Homemade Pan Gravy & Cranberry Sauce

  • 1 (5-7 pound) turkey (1 pound uncooked turkey/person)
  • Sea salt and freshly ground black pepper, to taste
  • ½ tablespoon extra-virgin olive oil
  • 2 onions, chopped
  • 2 tablespoons butter (salted or unsalted, your call)
  • 2 stalks celery, chopped
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 7 cups finely cubed, day-old Italian bread
  • 1 tablespoon crumbled, dried sage or 1 tablespoon fresh, chopped sage
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried thyme (or ½ teaspoon fresh)
  • 1/8 teaspoon nutmeg (freshly ground if possible)
  • ½ – ¾ cups organic chicken stock
  • 1 onion, chopped into large pieces
  • ½ cup chopped celery (two stalks of celery, including leaves)
  • ½ cup chopped carrots
  • ½ cup organic chicken stock
  • Melted butter for basting
  • ¼ cup fat drippings in the bottom of the roasting pan
  • 2 tablespoons all-purpose flour
  • 2-3 cups organic chicken stock or water, heated
  • 1/4 cup sugar
  • 1 cup fresh cranberries
  • Dash cinnamon, freshly ground black pepper, ground cloves/nutmeg

FOLLOW: “Silver Bells” Herb Roasted Chateau Potatoes

  • 8 tablespoons butter
  • 2 pounds potatoes, peeled and cut into small ovals
  • 1 tablespoon fresh parsley, finely chopped
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

FOLLOW: “Deck the Halls” Maple Glazed Root Vegetable Medley

  • 4 large carrots, peeled
  • 8 large parsnips, peeled
  • 4 large sweet potatoes, peeled
  • 1 large butternut squash, peeled & seeded
  • 2 large shallots, peeled and quartered
  • 3 tablespoons dark maple syrup (Grade A Dark Amber if possible, if not substitute with honey)
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon freshly grated nutmeg (has to be fresh!)
  • 1/2 teaspoon cinnamon
  • 1 ½ teaspoon dried thyme (3 teaspoons fresh)
  • 1 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper

FINISH: “Winter Wonderland” – My Grandmother’s Delicious English Trifle

  • 1 sponge or pound cake
  • ¼ – ½ cups Spanish Sherry
  • 1 package Strawberry Flavoured Jello
  • 1 cup strawberries (fresh if available in season or frozen)
  • 3 tablespoons Bird’s Eye custard powder (my mother’s favourite brand)
  • 1 cup whipped cream, 35%
  • Slivered Almonds