Issues → November/December 2007 → Features →
Occasion: Easy, Elegant Holiday Recipes
Easy appetizers to chocolate tarts
by Annie B. Copps
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 ho-ho-ho cocktail. All easy, elegant, and delicious. Party on!
Braided Holiday Brunch Loaf
Miscellaneous Recipes | Eggs Recipes
Preparation Time: 60 minutes
Start to Finish Time: 90 minutes
Yield: 2 loaves
It'll look as though you spent hours, but in truth it's really just fancy scrambled eggs folded into dough.
- 1/4 stick (2 tablespoons) unsalted butter
- 1 russet potato, peeled and cut into 1/2-inch cubes
- 1 small yellow onion, finely chopped
- 1 red bell pepper, seeded and diced into 1/4-inch pieces
- 4 strips cooked bacon or ham, chopped
- 1 dozen eggs
- 2 scallions, finely chopped
- 8 ounces cream cheese, cut into small pieces
- 1/2 cup shredded mild cheddar or Monterey Jack cheese
- 1 egg white
- 1 teaspoon water
- Flour for surfaces
- 2 sheets frozen puff pastry, defrosted
In a large saute pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.
In a medium bowl, whisk together eggs and scallions. Add to saute pan. Fold in cream cheese and cheddar and scramble gently until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).
Heat oven to 375 degrees. In a small bowl, whisk together egg white and water. On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle. Place on a baking sheet lined with parchment or Silpat.
See article for photos. Trim pastry (see photo 1, above). Place half of egg mixture into center of pastry and braid (see photos 2 and 3, above, for folding pattern). Brush with egg wash (see photo 4, above). Repeat with other pastry sheet. Bake 25 to 30 minutes, or until browned.
Reviews by Readers
I excluded the potatoes and the loaf still came out fabulous. Loved it! We're in Europe Denmark and it felt so good to be able to make something incredible tasting and comforts of New England... – Reviewed by charyl ryan
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Figs Stuffed with Gorgonzola and Prosciutto
Miscellaneous Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 2 dozen stuffed figs
Super-easy, super-impressive, and super-fast -- what more could you ask? We like this recipe's sweet, salty, piquant combination, but feel free to use your own favorite soft cheese, such as fresh goat's-milk or ricotta.
- 2 dozen ripe, fresh figs
- 4 to 5 thin slices prosciutto, cut into 2-by-2-inch squares
- 3 ounces Gorgonzola dolce
Cut an "x" into the top of each fig, slicing three-quarters of the way to the bottom. Stuff each fig with a piece of prosciutto. (Lay a square on top of the fig and push down gently on the center of the square, into the fig.) Spoon 1 teaspoon Gorgonzola into center of prosciutto. Repeat with each fig.
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Oysters Stuffed with Herbed Mascarpone and Wrapped in Prosciutto
Fish and Seafood Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 12 servings
- 12 oysters in shells
- 1/2 cup mascarpone cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Kosher or sea salt and
- freshly ground black pepper
- 4 slices prosciutto
- Garnish: chopped parsley
Shuck oysters and set aside, reserving 12 shells (large "cup" sides). In a small bowl, combine mascarpone, chives, and parsley. Season with salt and pepper to taste. (Go easy on the salt: The oysters and prosciutto are salty, too.)
Position oven rack 4 to 5 inches from broiler and turn it on. Cut prosciutto slices in thirds (for a total of 12 4-by-2-inch pieces) and lay them on a clean surface. Place one oyster on bottom third of prosciutto piece; then place a small dollop (1 to 2 teaspoons) of mascarpone on top of oyster. Fold prosciutto over and place seam side down into reserved shell. Repeat with remaining oysters.
Arrange shells on a salt-lined baking sheet. Broil about 1 minute or until prosciutto crisps and lightly browns. Garnish with chopped parsley and serve immediately.
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Oysters On the Half Shell with Mignonette Sauce
Fish and Seafood Recipes
Preparation Time: 15 minutes
Start to Finish Time: 40 minutes
Yield: 12 servings
- 1/2 cup rice wine vinegar
- 1/2 cup cider vinegar
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 tablespoon cracked black pepper
- 12 shucked oysters
- Garnish: fresh chives
In a small bowl, combine vinegars, shallot, and pepper. Chill 30 minutes, then stir well and spoon (about 1 teaspoon) over freshly shucked oysters. Garnish with chives.
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Oysters Fried with Tartar Sauce
Fish and Seafood Recipes
Yield: 12 servings
- 12 oysters in shells
- 2 cups buttermilk
- 1 cup cornmeal
- 1 cup all-purpose or cake flour
- Kosher or sea salt
- and freshly ground black pepper
- Tartar Sauce
- Garnish: chopped scallions (optional)
Shuck oysters and set aside, reserving 12 shells (large "cup" sides). Scrub shells well. Place oysters and buttermilk in a medium bowl. Cover and let sit 20 minutes (or up to an hour). In a deep cast-iron pan (3- or 4-inch rim), heat 2 inches of oil to 375 degrees. In a separate bowl, combine cornmeal, flour, and a few pinches of salt and pepper. Remove oysters from buttermilk with a slotted spoon and place in flour mixture. Toss lightly, coating well, and shake off excess gently. Place in oil and fry until golden brown (about 2 minutes). Remove and place on paper towels. Season with salt to taste. Spoon 2 to 3 teaspoons of tartar sauce into each oyster shell. Place one oyster on top. Garnish with chopped scallions if you'd like and serve immediately.
Tartar Sauce
- 2 cups mayonnaise
- 2 tablespoons minced shallot or onion
- 2 tablespoons minced dill pickle
- 2 tablespoons sweet relish
- 2 tablespoons fresh lemon juice
- 2 teaspoons drained capers
- 1/8 teaspoon hot sauce (such as Tabasco)
- Kosher or sea salt and freshly ground black pepper
In a medium bowl, whisk first seven ingredients to blend. Season to taste with salt and pepper. You may prepare sauce in advance and refrigerate it, covered, up to 2 days. If it releases some liquid, drain carefully before serving. Makes about 2 cups
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Stand-Up Salmon Rolls
Fish and Seafood Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 24 pieces
- 1/2 cup crème fraîche
- 1 teaspoon wasabi powder
- 1 scallion or 4 chives, finely chopped
- 1/2 teaspoon fresh lemon juice
- 12 thin slices smoked salmon
- 12 stems watercress or parsley
In a small bowl, combine crème fraîche, wasabi, scallion, and lemon juice. Lay salmon slices horizontally on a cutting board. Cut in half vertically. Spread 1 teaspoon wasabi cream down center (vertically).
Place watercress in center vertically, stem at bottom, so that the leaves poke out from the top. Roll horizontally from wide end to thin, gently but tightly. Trim greens if they poke out of the bottom. Repeat with remaining salmon.
Arrange upright on a serving platter. Serve immediately, or cover and refrigerate 30 minutes or more (up to 6 hours).
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Shrimp-Filled Moneybags
Fish and Seafood Recipes
Preparation Time: 60 minutes
Start to Finish Time: 90 minutes
Yield: 40 pieces
Sometimes called "beggars' purses," we prefer the optimistic "moneybags." We used shrimp in this recipe because it's a real crowd-pleaser, but substitute scallops, lobster meat, ground pork, or chicken if you'd like.
- 1 pound shrimp, uncooked, shelled, and deveined
- 2 tablespoons roughly chopped fresh ginger
- 2 garlic cloves, roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 3 scallions, finely chopped
- 2 tablespoons chopped fresh cilantro
- 8 water chestnuts, rinsed and finely chopped
- 20 sheets phyllo dough
- 1/4 cup vegetable oil
- 3 dozen fresh chives, blanched, at least 4 inches long
- Soy Dipping Sauce
In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste. Place in a medium bowl. Fold in soy sauce, cornstarch, scallions, cilantro, and water chestnuts.
Heat oven to 350 degrees. Cut phyllo sheets into 4-inch squares. Brush one square lightly with oil. Place a second square on top. (Keep the rest of the phyllo covered with a lightly dampened cloth until ready to use.) Spoon about 2 teaspoons of shrimp mixture into center. Gently pull edges of phyllo to center and twist to seal. Brush each "moneybag" with oil. Place on a parchment- or Silpat-lined baking sheet. Repeat with remaining filling and dough.
Bake 15 to 20 minutes. When cool enough to handle, tie a chive bow around each piece. Serve hot, with dipping sauce.
Soy Dipping Sauce
- 1 cup light soy sauce
- 2 tablespoons rice-wine vinegar
- 1 tablespoon grated fresh ginger
- 1 scallion, finely sliced
In a small bowl, combine ingredients. Makes 1 cup.
Reviews by Readers
Practiced this recipe a couple of times, and just served it for a family brunch, and it was a big hit! We love this one, and will be keeping it among our party arsenal for many years to come. – Reviewed by Sean Polay
I made these for a small party and everyone devoured them immediately. It was EASY to prepare. Working with the phyllo dough wasn't difficult, but it is tender. Instead of twisting the tops, I gathered them at the top and kinda pleated them. When I twisted them sometimes they tore. – Reviewed by Paul Belliveau
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Brittle with a Bite
Candy Recipes | Cookies and Bars Recipes
Preparation Time: 30 minutes
Start to Finish Time: 90 minutes
Yield: about 20 pieces
- 1 cup sugar
- 1/3 cup corn syrup
- 1 cup water
- 1 cup Spicy Nut Mix, roughly chopped
In a medium saucepan over high heat, combine sugar, corn syrup, and water; cook, stirring often, until sugar melts. Cook until temperature reaches 310 degrees (hard crack stage) and mixture becomes amber in color, about 15 to 20 minutes. As mixture cooks, use a wet pastry brush to push accumulated sugar down from the side of pan; be careful not to stir mixture. Now stir in nuts.
Pour carefully onto a baking sheet lined with parchment or Silpat, and spread into a 1/2-inch layer. Let cool completely (about 30 minutes). Break into pieces. Store in an airtight container.
Spicy Nut Mix
- 1 cup unsalted cashews
- 1/2 cup unsalted shelled pistachios
- 1/2 cup unsalted peanuts
- 1 tablespoon vegetable oil
- 2 teaspoons hot sauce (such as Tabasco)
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon kosher or sea salt
- 1 tablespoon sugar
Heat oven to 300 degrees. In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat. In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat. Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes. Remove and transfer to another baking sheet to cool. Store in an airtight container. Makes 2 cups.
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Chocolate-Caramel Tarts
Puddings and Custards Recipes
Preparation Time: 60 minutes
Start to Finish Time: 2.5 hours
Yield: 2 dozen tarts
Set out on a platter or individually plated, these divine chocolate treats don't need to wait for a special occasion.
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon corn syrup
- 1-1/3 cups heavy cream, divided
- 8 ounces semisweet chocolate, roughly chopped
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
- 24 Cookie Tart Shells
- Garnishes: whipped cream; red currants, cranberries, or sliced kumquats; gold flakes (optional)
In a heavy saucepan over high heat, combine sugar, water, and corn syrup and boil, stirring, until sugar dissolves. Cook until light amber in color, about 5 minutes. Remove from heat and whisk in 1/3 cup cream. Let cool and thicken, stirring occasionally. In a double boiler over medium heat, combine chocolate and 1 cup cream, stirring until chocolate has melted and is smooth. Stir in egg and vanilla and cook, stirring, until mixture thickens, about 2 minutes. Remove from heat and let cool to room temperature.
Fill each tart shell with 1 teaspoon caramel, then fill with chocolate. Refrigerate until set, about 1 hour. Place a teaspoon of whipped cream and a red currant (or other berry) on top and sprinkle with gold flakes if desired.
Cookie Tart Shells
- 1-1/2 sticks (3/4 cup) unsalted butter
- 1/2 teaspoon table salt
- 1/4 cup sugar
- 2 cups flour
- 1 tablespoon cold water
- Nonstick cooking spray
In a standing or electric mixer, cream together butter, salt, and sugar until fluffy and lightened in color. Add flour and water and mix just until combined. Roll dough into a ball, cover in plastic, and refrigerate 30 minutes (or overnight).
Heat oven to 375 degrees. Lightly mist mini-muffin pan (or mini-tart molds) with nonstick cooking spray. Roll dough out to 1/8-inch thickness. Cut into rounds with 2-inch cookie cutter (or cut to fit mini-tart molds). Gently press each round into prepared pan. Chill in refrigerator 30 minutes. Prick base of each tart with a fork. Bake 15 to 20 minutes or until golden brown. Let cool in tins on wire racks, then remove gently to fill. Yield: about 2 dozen tart shells.
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Rice-Paper-Wrapped Salmon with Asian Pesto
Fish and Seafood Recipes
Preparation Time: 20 minutes
Start to Finish Time: 30 minutes
This is one of our favorite dishes for entertaining, because it looks as though you jumped through hoops of fire to get dinner on the table. The salmon is healthy (and forgiving -- perfect for buffets and large crowds). The Asian influences add an exotic touch.
- 6 4-ounce skinless salmon fillets, 1 inch thick
- 6 rice-paper wrappers
- 18 whole cilantro leaves
- Kosher or sea salt and
- freshly ground black pepper
- Asian Pesto
- Vegetable oil
- 3 cups cooked rice
- Sweet and Spicy Dipping Sauce
Heat oven to 350 degrees. Trim each piece of salmon uniformly and set aside. Soften rice-paper wrappers in warm water, about 1 minute. Remove and pat off excess water. Place three cilantro leaves in a row in the center of the rice paper.
Season fish with salt and pepper. Lay salmon "good" side down on top of cilantro in the center, flattening herbs. Spread about 1 tablespoon of Asian Pesto on salmon. Fold the sides of the rice paper in and over salmon to form a neat package. The damp rice paper should stick together, but add a few drops of water to help seal it if necessary.
In a large, ovenproof sauté pan over high setting, heat a thin layer of oil (about 2 tablespoons). Add salmon packs to pan, herb side down, and cook about 2 minutes, or until well browned; avoid moving them. Turn salmon bundles over and place pan in oven 8 to 10 minutes. Divide rice onto six serving plates. Place salmon on top of rice. Spoon a tablespoon of Dipping Sauce over the top, and put the rest of the sauce in a bowl on the table.
Asian Pesto
- 2 cloves garlic
- 1/2 cup pine nuts or walnuts
- 1/2 cup fresh cilantro, leaves and stems
- 1/2 cup Thai basil leaves
- 1/2 cup Italian parsley leaves
- 1/4 cup vegetable oil
- Kosher or sea salt and freshly ground black pepper
In a food processor or blender, pulse garlic and nuts together until well broken up. Add herbs and pulse a few times. With motor on, add oil and puree until smooth. Season with salt and pepper to taste. Yield: about 2 cups
Sweet and Spicy Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons ponzu sauce (optional)
- 2 tablespoons chili-garlic sauce (such as Sriracha)
- 1 tablespoon grated fresh ginger
- 1 scallion, minced
In a small bowl, combine ingredients. Yield: about 1/2 cup
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Parmesan Fricco Salad Baskets
Salads Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 4 servings as a hearty meal; 6-8 servings as a side dish
Eating the bowl your salad comes in adds a Willy Wonka level of fun to this easy, elegant presentation. Don't splurge on high-quality Parmigiano-Reggiano; bagged, shredded Parmesan works best. The first one may be a little tricky, but once you get the hang of it, this unique dish will become part of your repertoire.
- 8 ounces shredded Parmesan cheese, divided, plus extra for garnish
- 1 tablespoon balsamic vinegar or lemon juice
- 2 tablespoons extra-virgin olive oil
- 8 ounces mesclun or baby greens
- Kosher or sea salt and
- freshly ground black pepper
Warm a 10- or 12-inch nonstick frying pan over medium-high heat. Sprinkle about a quarter of the cheese into a thin round (make the outer edge uneven, for a delicate look) and cook 2 to 3 minutes, or until cheese begins to brown lightly underneath. Remove with a spatula and immediately drape over a water glass, carefully shaping cheese into a cup. Let cool. Repeat with remaining cheese, a quarter at a time. In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper to taste. Place cheese baskets on individual serving plates and fill with greens. Sprinkle with reserved cheese.
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Puffed Apple Pancake
Miscellaneous Recipes | Quickbreads, Coffee Cakes Recipes
Preparation Time: 20 minutes
Start to Finish Time: 40 minutes
Yield: 4 servings
Comforting, impressive, delicious, and easy.
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1 large apple (your favorite type), peeled, cored, and thinly sliced
- 1/4 cup chopped pecans or walnuts
- 4 large eggs
- 1 cup whole milk
- 2/3 cup flour
- 2 tablespoons sugar
- 1 teaspoon vanilla (or almond) extract
- Pinch of cinnamon
- Pinch of salt
- Nonstick cooking spray
- 2 tablespoons brown sugar
- Maple syrup
Heat oven to 425 degrees. Pour butter into a pie plate, 9-by-9-inch baking dish, or 9-inch ovenproof frying pan. Lay apple slices and nuts in pan and bake about 5 minutes, or until apples begin to soften and nuts are lightly toasted. Using a standing or electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt together. Remove dish from oven. Mist edges of dish with nonstick cooking spray. Pour batter into dish and sprinkle with brown sugar. Bake about 20 minutes, or until edges puff and brown and center is set. Serve with maple syrup while hot.
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