Issues → November/December 2007 → Features →

Occasion: Easy, Elegant Holiday Recipes

Easy appetizers to chocolate tarts

by Annie B. Copps

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Credit: keller+keller

Credit: keller+keller

Braided Holiday Brunch Loaf

Credit: keller+keller

Figs Stuffed with Gorgonzola and Prosciutto

Credit: keller+keller

Left to right: Oyster Stuffed with Herbed Mascarpone and Wrapped in Prosciutto, Oyster on the Half Shell with Mignonette Sauce, Oyster Fried with Tartar Sauce

Credit: keller+keller

Brittle with a Bite

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Chocolate Caramel Tarts

Credit: keller+keller

Parmesan Fricco Salad Baskets

We've put together a showstopping array of holiday recipes -- ranging from truly special one-bite appetizers to desserts that evoke "visions of sugarplums" to brunch offerings that'll make everyone think you stayed up all night making their favorite dishes.

Truth be told, these recipes are actually simple to prepare. No culinary heroics this season -- just exquisitely delectable fare.

AND after you try these recipes, we have 8 more -- more recipes for appetizers, cheese stars, even a holiday cocktail. All easy, elegant, and delicious. Party on!

Braided Holiday Brunch Loaf

1. Roll dough out into a 10x12-inch rectangle. Cut off top corners. Cut 6-7 angled strips, each 1 inch wide by 2 1/2 inches long.
2. Fill center with half of the cooled egg mixture.
3. Fold bottom flap up and over filling. Fold strips one at a time toward center, alternating sides to overlap.
4. Brush loaf with egg wash.