Mrs. Claus Cooks for Holiday Entertaining
Fill up your guest’s mugs with hearty Wassail, a soothing Caroler’s Toddy, or even a rich, dairy-free Coconut Egg Nog! On Christmas Eve, celebrate the end of the Advent fast with a Festive Red and Green Salad with a Basic Vinaigrette. Create bite-sized St. Sylvester’s Fish Cakes with Homemade Remoulade and Pomodoro Sauce. If you have vegetarians coming to dinner, wow them with Cabbage Rolls stuffed with Mushrooms and Tempeh, served with a Sherried Cream Sauce!
Cover your table with festive dishes like the Festival of the Radishes Salad, delicious cold sliced Irish Spiced Beef, and serve Christmas Dinner on a Stick as finger food with Sage Butter, Orange Gravy, Zingy Cranberry Ginger Sauce and Parslied Horseradish Sauce on the side.
For Christmas Morning Brunch, make Tangerine Toes as a fun way to use the sweet treat in the toe of your stocking! St. Nicholas’ Golden Balls makes a great alternative to French Toast, and if you have some Irish Spiced Beef leftover, save some to make Spiced Who Hash!
For guests that drop by, follow an old French tradition of keeping 13 Desserts out on your table during the holidays, alongside Pere Noel’s Bush du Noel.
With holiday dishes from around the world packed with traditional flavors and historic flare, Mrs. Claus Cooks to show you how to enjoy your holiday, guests, and family without missing out on all the fun!
Coconut Egg Nog
Cabbage Rolls with Mushrooms, Tempeh and Sherried Cream Sauce
St. Nicholas’ Golden Balls
Spiced Who Hash
Festival of the Radishes Salad
Festive Red and Green Salad
Basic Vinaigrette with Dijon Mustard
Christmas Dinner On A Stick
The 13 Desserts
Zingy Cranberry Ginger Sauce
Parsley Horseradish Sauce
St. Sylvester’s Fish Cakes
Irish Spiced Beef
Papa Noel’s Buche du Noel
Caroler’s ToddyCarolers have to keep their voices clear and their throats lubricated. They need to stay away from things that will coat their vocal chords like creamy hot chocolate or rich egg nog. A spiced hot tea is the perfect drink for cold nights and warm carols!
Coconut Egg NogEgg nog is a favorite for the holidays, but it can be so heavy! For a dairy-free option, using coconut milk for egg nog goes all the way back to a cookbook put out in 1899! Here is a fresh and delicious version of Coconut Egg Nog, mixed with whipped egg whites to give it a much lighter texture than you might expect. This is a great place to use your microplane with fresh nutmeg. A few gratings on top as well as some cooked into the custard give it that traditional flavor.
Cabbage Rolls with Mushrooms, Tempeh and Sherried Cream SauceThis requires some time to chop up all the veggies, although it could be accomplished with some pulsing/chopping in the food processor, as long as you don’t allow it to get too fine and turn into a paste. Once cooked, individual servings of the rolls freeze beautifully.
St. Nicholas’ Golden BallsOne of St. Nicholas’ miracles involves the 3 Bags of Gold. Hearing of a family that was about to sell their daughters into slavery for lack of dowries, the saint went by their house at night and dropped three bags of gold into the open window, saving the girls. The sign of three golden balls that represent financial aid in times of need was taken on by pawnbrokers as their symbol, which you can still see outside pawnshops today. These Golden Balls are based on an Italian recipe from the Renaissance, and are rich little morsels indeed!
Spiced Who HashDa-Who-Dor-Ay! Christmas morning rings in and a special brunch is called for, but only a Grinch would want the cook to spend all morning in the kitchen! With your cold Irish Spiced Beef in the fridge and a few select pans on the stove, this delicious dish comes together quickly to be a hit with all of the Whos down in Whoville! Serves 2 as a main dish (with 2 eggs per person) Serves 4-6 as part of a larger menu (with 1 egg per person)
Tangerine ToesOne of my favorite presents on Christmas morning is the tangerine in the toe of my stocking! Here is a playful and quick fruit salad you can make up with any extra tangerines (in case Santa dropped off the rest of the tangerine bag in the kitchen!)
WassailA flowing bowl of warm wassail welcomes your guests on cold winter days! Select a light lager or ale for this, or a darker stout if you like, although you may want to sweeten it a bit more. Keep it in a crock pot to make it quick and easy to serve up a hot mug of comfort!
Festival of the Radishes SaladIn the country around Oaxaca, Mexico, the radishes grow very large. Residents carve sculptures out of them for the city's annual Christmas Radish Sculpture competition. Contestants usually use several radishes to portray a familiar landmark, a favorite public figure, or a Christmas scene. The best win prizes. Roasting the radishes gives them a sweet and mellow flavor, removing their 'bite'. Mixing raw radishes in with the cooked ones gives this salad (which can be served warm or room temperature) a soft, crunchy, mellow and sharp combination of textures and flavors. Get in the Radish Festival spirit and get the family to work on making beautiful or funny shapes out of the radishes before you roast them!
Festive Red and Green SaladHoliday meals can tend toward the heavy side, so a big salad as a side dish is the perfect accompaniment! Select the best seasonal greens available to you. If delicate lettuce isn’t available, consider a marinated kale or spinach salad, or a chopped salad of mixed vegetables. Here are some seasonal items to make your Festive Red and Green Salad a sensation. Mix and match (and mostly use what looks the best!) to create your own special blend!
Basic Vinaigrette with Dijon MustardEvery cook should have a basic vinaigrette in their playbook. You can vary the flavors with different vinegars or other acids such as lemon juice (or lime or grapefruit or sour orange, etc.), and use different oils as well. Add fresh or dried herbs and other seasonings to create complimentary flavors for your fresh salad vegetables.
Christmas Dinner On A StickChristmas dinner is always the star of the holiday, but why should you have to wait? Select everyone’s favorite essential ingredients and combine them into individual skewers to serve at holiday gatherings for buffet service or passing on trays. Combine them with some snappy dipping sauces and recreate favorite holiday meals with flair! Chunks of Protein Christmas dinner is usually associated with big chunks of meat. You can choose from turkey, chicken, ham, lamb, roast beef, and even shrimp. If you have vegetarians coming, you can make all-vegetable skewers, or use chunks of tempeh as the protein (tofu probably won’t hold together very well). You can get the large pieces of meat and roast them yourself, or simply go to the meat counter of your store and ask for 1-inch thick cuts of the cold roasted deli meats there. Roasted Vegetables Cubes of vegetables roasted with a little olive oil give your skewers a hearty component. Take your time and use your best knife skills to form great-looking cubes. Other hearty vegetables can also be roasted. Cut them into bite-sized pieces; short lengths for things like asparagus and green beans, or in half for round objects like Brussels sprouts. Sauce Dipping sauces finish off the "Christmas Dinner". Zingy Cranberry Ginger Sauce, Orange Gravy, Parsley Horseradish Sauce and Sage Butter are just a few suggestions. Possible Combinations turkey, sage seasoned crouton, boiled red potato, cranberry ginger dipping sauce turkey meatball stuffed with sage-seasoned bread stuffing and one whole cranberry roasted chicken spread with sage butter, roasted parsnip (or other root vegetable) ham, roasted sweet potato, and kale ribbon roast beef, roasted carrot, horseradish sauce
The 13 DessertsIn France there is a tradition of leaving 13 desserts out on the table between Christmas and New Year’s. Though the dishes vary, the number stays the same to represent Jesus and the 12 Apostles. What a wonderful way to entertain guests that happen to drop by to visit!
Orange GravyGravy can be elevated from the dinner plate to the dipping sauce with the addition of fresh orange zest and juice, along with a splash of orange liqueur.
Zingy Cranberry Ginger SauceThis easy sauce can be made up completely from scratch, or you can use your favorite cranberry sauce as a base.
Parsley Horseradish SauceFresh parsley not only adds color, it adds a delightful fresh flavor as well. With a powerful biting ingredient like horseradish, it helps to balance the sharpness and give a bright note to the sauce. Flat leaf parsley has the best flavor, save the curly-leaf stuff for garnishing your plates.
Sage ButterCompound butters are a wonderful way to impart flavor, especially with fresh or dried herbs. With this sage butter, you can give a chunk of chicken or turkey a rich and creamy dab of traditional flavor. Other compound butter flavors to consider: Horseradish Basil, pistachio and lime Cranberry, cardamom Orange zest, clove, cinnamon Oregano, garlic, cracked black pepper Let your imagination run!
Stuffing CroutonsStuffing is everyone's favorite dish, so make sure you include it on your Christmas Dinners on a Stick! Seasoned croutons are simple to make, and you can add your family's favorite stuffing flavorings like sage and worchestershire sauce, or even make them with cornbread!
St. Sylvester’s Fish CakesServing fish on St. Sylvester’s Night and hiding one of the fish scales for luck is an old tradition. Many Christmas Eve dinners feature fish and seafood, which make these tasty little appetizer-sized cakes perfect! You can fry them up as fritters, but for an easy-on-the-hostess version, use paper muffin liners and bake these off in convenient large or mini muffin tins for the perfect serving sizes. These fish cakes use mashed potatoes as a base, but feel free to add other root vegetables as well. This is a great place to use all of the pieces left over from making perfect cubes of vegetables for the Christmas Dinner On A Stick! Add carrot, parsnip, turnip and others for a richer flavor base.
Remoulade SauceA classic tartar sauce, feel free to switch up the additions to use your favorite pickles, pickled vegetables, olives, herbs and spices and more.
Pomodoro SauceThis quick tomato sauce brings such a bright note to St. Sylvester's Fish Cakes, you won't want to miss it.
Irish Spiced BeefCold spiced beef is a staple on tables in Ireland at Christmastime. Using a crock pot for the cooking makes this a super simple way to have this around for spiced roast beef sandwiches, and make sure to leave enough left over to make the Spiced Who Hash! Select a chuck, shoulder or round roast. Count on serving 2 people per pound, plus enough leftover for sandwiches and other uses.
Papa Noel’s Buche du NoelTraditional Buche du Noels are made with sponge cake and decorated to look like a log. I like to use a standard brownie baked in a jellyroll pan because when you roll it up, the surface cracks and looks just like the bark on a log, saving you from having to frost the whole thing. Spend your time decorating with thin green piping icing for vines and leaves, and make some meringue mushrooms to give it a woodland look. The peppermint cream inside more than makes up for icing on the outside!
Thank you for your interest in Chef Christy's cookbook and for helping support the BakeSpace community of independent cookbook authors!
Here’s some quick information regarding how our cookbook platform works, along with a few tips for making the most of cookbooks you add to your library.
But first… If you’re new to BakeSpace, take a minute to visit our "About" page to learn more about our delicious community, which has been helping home cooks swap recipes and connect with fellow foodies worldwide since 2006.
What is the Cookbook Café Platform?Cookbook Café is our one-of-a-kind cookbook publisher, marketplace and reader. It empowers everyone to create, market and distribute a cookbook as both a web-based eBook and an iPad app. It also makes it incredibly easy for home cooks to discover and use amazing grassroots cookbooks they won't find anywhere else. Since 2012, we've published thousands of cookbooks authored by home chefs, nonprofit organizations, clubs, brands, etc. Our goal is to democratize cookbook publishing and make it easy to build an online library of amazing grassroots cookbooks.
How do I "download" a cookbook?You don't need to "download" cookbooks or deal with any files. All of the cookbooks you select (free and paid) using Cookbook Café become available to you automatically on any device (computer, tablet or smartphone) whenever you’re logged-in to your free BakeSpace account.
When you see a cookbook you like, simply click the green "Get it Now" button. If you're not logged in to BakeSpace, you'll be asked to login (or join) so the cookbook can be added to your cookbook library. Once in your library, you can access the cookbook anytime, anywhere via BakeSpace.com, as well as our Cookbook Café iPad app.
While you're checking out cookbooks, also take some time to visit other parts of the delicious BakeSpace.com community where you can swap recipes and connect with others who share your passion for food and the culinary lifestyle.
Get ready to enjoy a uniquely smart and social cookbook experience!Once a cookbook is added to your BakeSpace library, our proprietary recipe indexing technology makes it easy for you to find any specific recipe across all of your cookbooks… so there's no need to remember which cookbook contains that perfect recipe. In addition, you can connect directly with each cookbook author, leave comments/reviews and even ask questions about recipe substitutions, history, etc.
Need more info/help or want to provide some feedback?We're happy to help! Send us an email to email@example.com.
I’d love to make my own cookbook - how do I do that?
It's easy and free... visit our Make Your Own Cookbook section to get started.
Help get the word out about this cookbook! Grab the cookbook widget and paste it on your own website or blog.
Embed this code on your site
Mrs. Claus knows all about having a hectic schedule during this busy season, and she opens her kitchen to share her secrets for making entertaining easy, including hints to accommodate your guest’s dietary needs such as gluten-free, dairy-free, and vegetarian! Fill up your guest’s mugs with hearty Wassail, a soothing Caroler’s Toddy, or even a rich, dairy-free Coconut Egg Nog! On Christmas Eve, celebrate the end of the Advent fast with a Festive Red and Green Salad with a Basic Vinaigrette. Create bite-sized St. Sylvester’s Fish Cakes with Homemade Remoulade and Pomodoro Sauce. If you have vegetarians coming to dinner, wow them with Cabbage Rolls stuffed with Mushrooms and Tempeh, served with a Sherried Cream Sauce! Cover your table with festive dishes like the Festival of the Radishes Salad, delicious cold sliced Irish Spiced Beef, and serve Christmas Dinner on a Stick as finger food with Sage Butter, Orange Gravy, Zingy Cranberry Ginger Sauce and Parslied Horseradish Sauce on the side. For Christmas Morning Brunch, make Tangerine Toes as a fun way to use the sweet treat in the toe of your stocking! St. Nicholas’ Golden Balls makes a great alternative to French Toast, and if you have some Irish Spiced Beef leftover, save some to make Spiced Who Hash! For guests that drop by, follow an old French tradition of keeping 13 Desserts out on your table during the holidays, alongside Pere Noel’s Bush du Noel. With holiday dishes from around the world packed with traditional flavors and historic flare, Mrs. Claus Cooks to show you how to enjoy your holiday, guests, and family without missing out on all the fun!