18 Festive Christmas Lunch Ideas

18 Festive Christmas Lunch Ideas

By Sara Taylor

18 Festive Christmas Lunch Ideas

By Sara Taylor
•
Updated
•
Recipes

Christmas lunch is the perfect opportunity to be festive without the hassle of cooking a whole Christmas dinner. From delicious soups to impressive mains and a couple of sweet treats (that we know you’ll sneak before everyone else), these 18 ideas will help you create the perfect menu for Christmas lunch. Grab a warm drink and let’s create the most beautiful table setting.

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1) Maple-Glazed Ham

a glossy maple-glazed spiral ham on a white platter in a wide horizontal shot, caramelized edges, fresh rosemary and orange slices alongside, on a rustic holiday table, natural window light, shallow depth of field, landscape orientation

We all know why the glazed ham gets all the attention: it's that sticky-sweet glaze!

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a glossy maple-glazed spiral ham on a white platter in a wide horizontal shot, caramelized edges, fresh rosemary and orange slices alongside, on a rustic holiday table, natural window light, shallow depth of field, landscape orientation

Maple-Glazed Ham

An entire juicy spiral ham has been grilled and is being served with a maple-mustard glaze brushed on it. The glaze caramelizes into a shiny sweet and savory crust.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 8 lb bone-in spiral ham
  • 1 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1/2 tsp ground cloves

Method
 

  1. Heat oven to 325F and set the ham cut-side down in a roasting pan with 1 cup water.
  2. Cover loosely with foil and bake about 90 minutes, until warmed through.
  3. Whisk maple syrup, mustard, brown sugar, vinegar, and cloves into a glaze.
  4. Brush the ham generously, then bake uncovered another 25-30 minutes, glazing twice more.
  5. Rest 15 minutes, then slice along the spiral and serve with pan juices.

Notes

Save the bone for a pot of split pea soup the next day.

2) Cranberry Quinoa Salad

a colorful cranberry quinoa salad in a wide shallow serving bowl in a wide horizontal shot, ruby cranberries and golden pecans scattered over green spinach, on a linen-draped table, bright natural light, shallow depth of field, landscape orientation

Every festive table should have one bright and crunchy dish, and this is the one that everyone comes back for.

a colorful cranberry quinoa salad in a wide shallow serving bowl in a wide horizontal shot, ruby cranberries and golden pecans scattered over green spinach, on a linen-draped table, bright natural light, shallow depth of field, landscape orientation

Cranberry Quinoa Salad

Citrus dressing with quinoa, dried cranberries, and toasted pecans added.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup pecans toasted and chopped
  • 2 cups baby spinach chopped
  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt

Method
 

  1. Simmer quinoa in water, covered, about 15 minutes until tender, then fluff and cool.
  2. Whisk olive oil, orange juice, vinegar, and salt for the dressing.
  3. Combine cooled quinoa, cranberries, pecans, and spinach in a big bowl.
  4. Pour over the dressing and toss until everything glistens.
  5. Chill 15 minutes before serving so the flavors meld.

Notes

A little crumbled feta on top is never a bad idea.

3) Fig and Goat Cheese Tart

a golden fig and goat cheese tart on a wooden board in a wide horizontal shot, glistening honey drizzle and fresh thyme, jammy fig halves, on a cozy holiday counter, soft natural light, shallow depth of field, landscape orientation

Pastry, goat cheese and figs come together in minutes and sound amazing.

a golden fig and goat cheese tart on a wooden board in a wide horizontal shot, glistening honey drizzle and fresh thyme, jammy fig halves, on a cozy holiday counter, soft natural light, shallow depth of field, landscape orientation

Fig and Goat Cheese Tart

A delicious goat cheese fig and honey puff pastry which is buttery and has a beautiful golden color.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 4 oz goat cheese softened
  • 6 fresh figs halved
  • 2 tbsp honey
  • 1 tbsp fresh thyme leaves
  • 1 egg beaten

Method
 

  1. Heat oven to 400F and unfold puff pastry onto a parchment-lined sheet.
  2. Score a 1-inch border and brush the edges with beaten egg.
  3. Spread goat cheese inside the border and arrange fig halves on top.
  4. Bake 20-22 minutes until the pastry is puffed and deeply golden.
  5. Drizzle with honey and scatter thyme before slicing.

Notes

No fresh figs? Sliced pear works beautifully here too.

4) Stuffed Acorn Squash

roasted acorn squash halves stuffed with wild rice and cranberries on a dark plate in a wide horizontal shot, glossy edges and toasted walnuts, on a festive table runner, warm natural light, shallow depth of field, landscape orientation

Acorn squash can be roasted to create little bowls, and this is the kind of trick that will make you look posh and sophisticated.

roasted acorn squash halves stuffed with wild rice and cranberries on a dark plate in a wide horizontal shot, glossy edges and toasted walnuts, on a festive table runner, warm natural light, shallow depth of field, landscape orientation

Stuffed Acorn Squash

Tender roasted acorn squash halves with a wild rice, cranberry, and walnut stuffing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 acorn squash halved and seeded
  • 1 cup cooked wild rice
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts chopped
  • 2 tbsp olive oil
  • 1 shallot minced
  • 1/2 tsp sage dried
  • 1/2 tsp salt

Method
 

  1. Heat oven to 400F, rub squash halves with 1 tbsp oil, and roast cut-side down 30 minutes.
  2. Saute shallot in remaining oil until soft, then stir in rice, cranberries, walnuts, sage, and salt.
  3. Flip the squash and spoon the filling into each hollow.
  4. Return to the oven 12-15 minutes until heated through and the tops are toasty.
  5. Serve warm as a hearty vegetarian centerpiece.

Notes

A sprinkle of feta or parmesan adds a nice salty finish.

5) Roasted Brussels Sprouts with Bacon

crispy roasted Brussels sprouts with bacon piled in a shallow bowl in a wide horizontal shot, charred edges and glistening balsamic, on a rustic holiday table, natural light, shallow depth of field, landscape orientation

Brussels sprouts are converted into crispy bites, which is Bacon's magic.

crispy roasted Brussels sprouts with bacon piled in a shallow bowl in a wide horizontal shot, charred edges and glistening balsamic, on a rustic holiday table, natural light, shallow depth of field, landscape orientation

Roasted Brussels Sprouts with Bacon

Brussels sprouts and bacon are roasted together until both are caramelized and irresistible.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts halved
  • 6 slices bacon chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425F and toss sprouts with olive oil, salt, and pepper.
  2. Spread cut-side down on a sheet pan and scatter chopped bacon over the top.
  3. Roast 25-30 minutes, stirring once, until sprouts are crispy and bacon is rendered.
  4. Drizzle with balsamic vinegar and toss right on the pan.
  5. Serve hot while the edges are still crackly.

Notes

Spread them in a single layer so they roast instead of steam.

6) Gingerbread Cheesecake

a spiced gingerbread cheesecake on a cake stand in a wide horizontal shot, one slice pulled out, whipped cream swirls and cinnamon dusting, on a cozy holiday table with pine sprigs, warm natural light, shallow depth of field, landscape orientation

Here it is. Imagine a smooth cheesecake and your favorite gingerbread cookie got together and had a holiday baby.

a spiced gingerbread cheesecake on a cake stand in a wide horizontal shot, one slice pulled out, whipped cream swirls and cinnamon dusting, on a cozy holiday table with pine sprigs, warm natural light, shallow depth of field, landscape orientation

Gingerbread Cheesecake

This lovingly crafted cheesecake features a gingersnap crust and warm molasses and ginger flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap crumbs
  • 5 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup brown sugar
  • 3 eggs
  • 1/4 cup molasses
  • 2 tsp ground ginger
  • 1 tsp cinnamon

Method
 

  1. Heat oven to 325F and press gingersnap crumbs mixed with butter into a springform pan.
  2. Beat cream cheese and brown sugar until smooth, then add eggs one at a time.
  3. Mix in molasses, ginger, and cinnamon, then pour over the crust.
  4. Bake 55-60 minutes until the center is just set with a slight jiggle.
  5. Cool, then chill at least 4 hours before slicing so it firms up fully.

Notes

Top with a swirl of whipped cream and a dusting of cinnamon.

7) Smoked Salmon Blinis

a platter of smoked salmon blinis topped with sour cream and dill in a wide horizontal shot, delicate salmon ribbons and capers, on a festive serving tray, bright natural light, shallow depth of field, landscape orientation

Small and classy, these appetizers disappear in just two bites. They will make your guests feel elegant.

a platter of smoked salmon blinis topped with sour cream and dill in a wide horizontal shot, delicate salmon ribbons and capers, on a festive serving tray, bright natural light, shallow depth of field, landscape orientation

Smoked Salmon Blinis

A cool topping of sour cream, smoked salmon, and a touch of dill decorate mini buckwheat pancakes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup buckwheat pancake mix
  • 3/4 cup milk
  • 1 egg
  • 8 oz smoked salmon sliced
  • 1/2 cup sour cream
  • 2 tbsp fresh dill chopped
  • 1 tbsp capers drained

Method
 

  1. Whisk pancake mix, milk, and egg into a smooth batter.
  2. Cook tablespoon-sized rounds on a buttered griddle until bubbly, then flip and finish.
  3. Cool the blinis to room temperature on a rack.
  4. Top each with a dollop of sour cream and a ribbon of smoked salmon.
  5. Finish with dill and a few capers, then arrange on a platter.

Notes

Make the blinis a day ahead and assemble just before serving.

8) Butternut Squash Soup

a bowl of golden butternut squash soup with a cream swirl in a wide horizontal shot, fresh sage leaf garnish, crusty bread alongside, on a rustic wooden table, soft natural light, shallow depth of field, landscape orientation

So golden and cozy and smells like a warm hug that envelops the entire house.

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a bowl of golden butternut squash soup with a cream swirl in a wide horizontal shot, fresh sage leaf garnish, crusty bread alongside, on a rustic wooden table, soft natural light, shallow depth of field, landscape orientation

Butternut Squash Soup

Creamy butternut squash soup infused with sage and finished with a swirl of cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 1 onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried sage
  • 1/2 tsp salt

Method
 

  1. Melt butter in a pot and soften the onion and garlic for a few minutes.
  2. Add squash, broth, sage, and salt, then simmer 20-25 minutes until tender.
  3. Blend until completely smooth with an immersion blender.
  4. Stir in the cream and warm through without boiling.
  5. Ladle into bowls and finish with a swirl of cream and a crack of pepper.

Notes

A pinch of nutmeg makes it taste extra holiday-ish.

9) Pomegranate Glazed Turkey

a glossy pomegranate-glazed roast turkey on a platter in a wide horizontal shot, ruby glaze and scattered pomegranate seeds, fresh rosemary garnish, on a festive holiday table, warm natural light, shallow depth of field, landscape orientation

This jewel-toned glaze will give you a magazine cover turkey!

a glossy pomegranate-glazed roast turkey on a platter in a wide horizontal shot, ruby glaze and scattered pomegranate seeds, fresh rosemary garnish, on a festive holiday table, warm natural light, shallow depth of field, landscape orientation

Pomegranate Glazed Turkey

A roasted turkey covered with a shiny festive touch of pomegranate glaze!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 12 lb whole turkey thawed
  • 1 cup pomegranate juice
  • 1/3 cup honey
  • 3 tbsp butter
  • 1 tbsp fresh rosemary chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 325F, pat the turkey dry, and season inside and out with salt and pepper.
  2. Roast on a rack about 2.5 hours, until the breast nears 150F.
  3. Simmer pomegranate juice, honey, butter, and rosemary into a syrupy glaze.
  4. Brush the glaze over the turkey and roast 30-40 more minutes until it reaches 165F.
  5. Rest 20 minutes under foil before carving so the juices settle.

Notes

Scatter fresh pomegranate seeds on the platter for sparkle.

10) Prosciutto-Wrapped Asparagus

prosciutto-wrapped asparagus spears arranged on a white platter in a wide horizontal shot, crispy edges and grated parmesan, lemon wedges alongside, on a bright holiday table, natural light, shallow depth of field, landscape orientation

Salty prosciutto paired with tender asparagus? Now that's an effortless recipe with an elegant touch!

prosciutto-wrapped asparagus spears arranged on a white platter in a wide horizontal shot, crispy edges and grated parmesan, lemon wedges alongside, on a bright holiday table, natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Asparagus

Crispy prosciutto-wrapped asparagus spears infused with lemon and parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb asparagus trimmed
  • 6 slices prosciutto halved lengthwise
  • 1 tbsp olive oil
  • 2 tbsp parmesan grated
  • 1 tsp lemon zest
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425F and toss asparagus with olive oil and pepper.
  2. Wrap each spear with a strip of prosciutto, leaving the tips peeking out.
  3. Arrange on a sheet pan in a single layer.
  4. Roast 12-15 minutes until the prosciutto is crisp and the asparagus is tender.
  5. Finish with parmesan and lemon zest before serving.

Notes

A squeeze of fresh lemon at the table wakes everything up.

11) Holiday Sangria

a glass pitcher of red holiday sangria with floating cranberries and orange slices in a wide horizontal shot, cinnamon sticks and filled glasses, on a festive table with greenery, bright natural light, shallow depth of field, landscape orientation

This pitcher on the counter tells your guests that the party has definitely started.

a glass pitcher of red holiday sangria with floating cranberries and orange slices in a wide horizontal shot, cinnamon sticks and filled glasses, on a festive table with greenery, bright natural light, shallow depth of field, landscape orientation

Holiday Sangria

A festive red sangria overflowing with cranberries, oranges, and cozy spices for winter.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 bottle dry red wine
  • 1 cup cranberry juice
  • 1/2 cup orange liqueur
  • 1 orange sliced
  • 1 cup fresh cranberries
  • 2 cinnamon sticks
  • 1 cup club soda

Method
 

  1. Combine wine, cranberry juice, and orange liqueur in a large pitcher.
  2. Add the orange slices, cranberries, and cinnamon sticks.
  3. Stir gently and refrigerate at least 4 hours so the fruit infuses.
  4. Top with chilled club soda right before serving.
  5. Pour over ice and spoon some fruit into each glass.

Notes

Make it the night before, it only gets better as it sits.

12) Chestnut and Apple Stuffing

golden chestnut and apple stuffing in a rustic baking dish in a wide horizontal shot, crisp browned top and fresh sage, on a holiday table with candles, warm natural light, shallow depth of field, landscape orientation

This is the stuffing that will make someone at the table say wait, who made this? And that's a good thing.

golden chestnut and apple stuffing in a rustic baking dish in a wide horizontal shot, crisp browned top and fresh sage, on a holiday table with candles, warm natural light, shallow depth of field, landscape orientation

Chestnut and Apple Stuffing

A rustic bread stuffing with chunks of sweet apples, earthy chestnuts, and fresh herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 cups cubed bread dried
  • 1 cup cooked chestnuts chopped
  • 2 apples diced
  • 1 onion diced
  • 2 stalks celery diced
  • 4 tbsp butter
  • 2 cups chicken broth
  • 1 tbsp fresh sage chopped

Method
 

  1. Heat oven to 350F and butter a baking dish.
  2. Saute onion and celery in butter until soft, then stir in apples and sage.
  3. Combine the bread, chestnuts, and vegetable mixture in a large bowl.
  4. Pour in the broth and toss until evenly moistened, then spread into the dish.
  5. Bake 35-40 minutes until the top is golden and crisp.

Notes

Cover for the first 20 minutes if you like a softer center.

13) Eggnog Tiramisu

eggnog tiramisu in a glass dish in a wide horizontal shot, creamy layers and a dusting of nutmeg, one portion scooped out, on a festive table with greenery, soft natural light, shallow depth of field, landscape orientation

This is the ultimate holiday tiramisu. It may ruin the regular tiramisu for you!

eggnog tiramisu in a glass dish in a wide horizontal shot, creamy layers and a dusting of nutmeg, one portion scooped out, on a festive table with greenery, soft natural light, shallow depth of field, landscape orientation

Eggnog Tiramisu

Layered no-bake tiramisu with eggnog-soaked ladyfingers and spiced mascarpone cream.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

  • 24 ladyfingers
  • 2 cups eggnog
  • 16 oz mascarpone softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/2 tsp ground nutmeg
  • 2 tbsp rum optional

Method
 

  1. Whip heavy cream with powdered sugar until soft peaks form.
  2. Fold in the mascarpone and nutmeg until smooth and fluffy.
  3. Stir rum into the eggnog, then quickly dip ladyfingers and line a dish.
  4. Spread half the cream over the ladyfingers, then repeat the layers.
  5. Chill at least 4 hours, then dust with nutmeg before serving.

Notes

Use a sturdy store-bought eggnog so the soak isn't too runny.

14) Herb-Crusted Lamb

an herb-crusted rack of lamb sliced into chops on a platter in a wide horizontal shot, golden crust and rosy interior, fresh rosemary garnish, on an elegant holiday table, warm natural light, shallow depth of field, landscape orientation

A rack of spring lamb with a herb crust is a real celebratory dish, especially when it does not require you to spend all day in the kitchen.

an herb-crusted rack of lamb sliced into chops on a platter in a wide horizontal shot, golden crust and rosy interior, fresh rosemary garnish, on an elegant holiday table, warm natural light, shallow depth of field, landscape orientation

Herb-Crusted Lamb

A gentle rack of lamb topped with a herb and breadcrumb crust, roasted to rosy perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb rack of lamb frenched
  • 1 cup panko breadcrumbs
  • 3 cloves garlic minced
  • 3 tbsp fresh rosemary chopped
  • 3 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 400F and season the lamb with salt and pepper.
  2. Sear the rack in olive oil until browned on all sides, then cool slightly.
  3. Brush with mustard and press on a mix of panko, garlic, and rosemary.
  4. Roast 20-25 minutes until a thermometer reads 130F for medium-rare.
  5. Rest 10 minutes, then slice between the bones into chops.

Notes

Letting it rest is non-negotiable for juicy, pink chops.

15) Brie and Cranberry Pastry Puffs

golden brie and cranberry pastry puffs on a serving board in a wide horizontal shot, melty cheese and ruby cranberry peeking out, fresh thyme garnish, on a festive party table, bright natural light, shallow depth of field, landscape orientation

Golden pastry encasing gooey brie and tart cranberry? Yes please! These disappear off the tray in an instant!

golden brie and cranberry pastry puffs on a serving board in a wide horizontal shot, melty cheese and ruby cranberry peeking out, fresh thyme garnish, on a festive party table, bright natural light, shallow depth of field, landscape orientation

Brie and Cranberry Pastry Puffs

Puff pastry bites that are flaky and filled with gooey brie paired with a little bit of cranberry sauce.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 6 oz brie cut into cubes
  • 1/2 cup cranberry sauce
  • 1 egg beaten
  • 1 tbsp fresh thyme leaves

Method
 

  1. Heat oven to 400F and grease a mini muffin tin.
  2. Cut the pastry into squares and press one into each cup.
  3. Tuck a cube of brie and a small spoon of cranberry sauce into each.
  4. Brush the edges with egg and bake 16-18 minutes until puffed and golden.
  5. Sprinkle with thyme and let cool a couple minutes before serving.

Notes

These are best warm, so reheat briefly if making ahead.

16) Mint Chocolate Mousse

mint chocolate mousse in small glasses in a wide horizontal shot, airy chocolate swirls topped with crushed candy cane, on a festive table with twinkle lights bokeh, soft natural light, shallow depth of field, landscape orientation

Bright, uplifting, and slightly minty enough to taste like dessert, this went out and got a holiday sweater.

mint chocolate mousse in small glasses in a wide horizontal shot, airy chocolate swirls topped with crushed candy cane, on a festive table with twinkle lights bokeh, soft natural light, shallow depth of field, landscape orientation

Mint Chocolate Mousse

A dark chocolate mousse that is cloud-like with a gentle hint of peppermint.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz dark chocolate chopped
  • 2 cups heavy cream divided
  • 3 tbsp powdered sugar
  • 1/2 tsp peppermint extract
  • 2 tbsp crushed candy canes

Method
 

  1. Melt the chocolate with 1/2 cup cream until smooth, then cool slightly.
  2. Whip the remaining cream with powdered sugar and peppermint to soft peaks.
  3. Gently fold the whipped cream into the chocolate in batches.
  4. Spoon into glasses and chill at least 2 hours to set.
  5. Top with crushed candy canes just before serving.

Notes

Fold slowly so the mousse stays light and airy.

17) Maple Pecan Sweet Potatoes

maple pecan sweet potatoes in a serving bowl in a wide horizontal shot, glossy caramelized cubes and toasted pecans, on a rustic holiday table, warm natural light, shallow depth of field, landscape orientation

Buttery and sweet with crunchy pecans on top, this is the side dish that quietly steals the show.

maple pecan sweet potatoes in a serving bowl in a wide horizontal shot, glossy caramelized cubes and toasted pecans, on a rustic holiday table, warm natural light, shallow depth of field, landscape orientation

Maple Pecan Sweet Potatoes

Sweet potatoes roasted and coated in maple syrup then topped with toasted pecans.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb sweet potatoes cubed
  • 1/3 cup maple syrup
  • 3 tbsp butter melted
  • 1/2 cup pecans chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Method
 

  1. Heat oven to 400F and toss sweet potato cubes with butter, cinnamon, and salt.
  2. Spread on a sheet pan and roast 25 minutes, stirring once.
  3. Drizzle with maple syrup and scatter the pecans over the top.
  4. Roast 8-10 more minutes until tender and the pecans are toasty.
  5. Pile into a bowl and serve warm.

Notes

Cut the cubes evenly so they roast at the same pace.

18) Spiced Mulled Wine

mugs of spiced mulled wine beside a steaming pot in a wide horizontal shot, orange slices and cinnamon sticks and star anise, on a cozy table with pine and candles, warm natural light, shallow depth of field, landscape orientation

A simmering pot of this holiday dish makes the whole house smell like the holidays!

mugs of spiced mulled wine beside a steaming pot in a wide horizontal shot, orange slices and cinnamon sticks and star anise, on a cozy table with pine and candles, warm natural light, shallow depth of field, landscape orientation

Spiced Mulled Wine

A warm, fragrant red wine gently simmered with orange, cinnamon, and other cozy winter spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 bottle dry red wine
  • 1/4 cup brandy
  • 3 tbsp honey
  • 1 orange sliced
  • 3 cinnamon sticks
  • 4 whole cloves
  • 3 star anise

Method
 

  1. Combine wine, brandy, honey, and orange slices in a pot.
  2. Add the cinnamon sticks, cloves, and star anise.
  3. Warm gently over low heat for 20-25 minutes without letting it boil.
  4. Taste and add a little more honey if you like it sweeter.
  5. Ladle into mugs, leaving the whole spices behind.

Notes

Keep it on low so the alcohol doesn't cook off completely.
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