“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

Delicious mushrooms make this Brie sing! I shared this recipe on a local radio program called ‘Quick ‘n Delicious’ that I hosted every week for 3 years. I always had so much fun with the host...
We’ve got to sit down and ’talk turkey’ (over this delicious turkey) —get this thing wrapped up and quit messing around.Kitchen Confidence Rating Scale: Budget Rating Scale: Serves...
Crispy around the edges and buttery rich, one of my favourite potato dishes.Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 2 (with leftovers for you!)8 tablespoons butter 2...
Slightly caramelized, root vegetables with a beautiful medley of colour and flavour.Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 2 (with leftovers for you!)4 large carrots,...
I thought I'd share my favourite Christmas dessert recipe with you – my grandmother's English Trifle. As part of our holiday season tradition, we always had many traditional desserts at our festive...

“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