Christmas Feast

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Prep Time: 2 hours
Cook Time: 2 hours
Servings: 4
Calories: 1719kcal

Equipment

  • Gingerbread man cookie cutter

Ingredients

Gingerbread Cookies - Makes about 6 cookies (depending on size of the cutter)

  • 3/4 cup All-purpose flour
  • 3 TBSP Brown sugar packed
  • 1/4 tsp Baking soda
  • 1/4 TBSP Ground cinnamon
  • 1/4 TBSP Ground ginger
  • 1/8 tsp Ground cloves
  • 1/8 tsp Salt
  • 3 TBSP Butter diced (room temperature)
  • 3 TBSP Molasses
  • 1/2 TBSP Milk
  • Colored frosting red green and white (commonly sold in tubes with decorating tips)

Baked Ham - (ham amounts cover next day lunch and dinner leftovers also)

  • 1.5 lbs Boneless cooked ham sliced
  • 1 can Pineapple slices use as needed
  • 8 Maraschino cherries optional
  • 4 TBSP Brown sugar
  • 2 TBSP Apple juice
  • 1 tsp Dijon mustard
  • 2 Dinner rolls

Apple Salad

For the candied pecans - (amounts cover following nights dinner leftovers also)

  • 4 TBSP Brown sugar
  • pinch Ground cinnamon
  • pinch Kosher salt
  • 1 TBSP Water
  • 1/2 cup Pecans

For the salad - (amounts only cover this meal)

  • 2 cups Spring mix
  • 1/2 Apple thinly sliced
  • 2 TBSP Crumbled blue cheese
  • 2 TBSP Dried cranberries

For the vinaigrette - (amounts cover following nights dinner leftovers also)

  • 1 TBSP Apple cider vinegar
  • 1 TBSP Shallot finely chopped
  • 1 tsp Dijon mustard
  • 3 TBSP Extra-virgin olive oil

Cranberry Brie Bites - (amounts cover following nights dinner leftovers)

  • 1/2 tube Crescent roll dough Pillsbury or similar brand
  • Nonstick spray for pan
  • All-purpose flour for surface
  • 3 oz Brie cheese
  • 3 TBSP Cranberry sauce whole berry cranberry sauce if available
  • 2 TBSP Pecans chopped
  • 2 sprigs Fresh rosemary chopped

Mashed Potatoes - (amounts cover following nights dinner leftovers also)

  • 2 lb Russet potatoes peeled and diced into like sizes
  • 1/2 cup Half and Half
  • 6 TBSP Butter
  • 2 TBSP Sour cream

Gravy - (amounts cover following nights dinner leftovers also)

  • 2 TBSP Butter
  • 4 TBSP Onion diced small
  • 2 TBSP All-purpose flour
  • 1.5 cup Beef broth

Chistmosas - (amounts only cover this meal)

  • 1/2 Granny Smith apple chopped
  • 1/4 cup Fresh cranberries
  • 1/4 cup Grapes halved
  • 1/4 cup Pomegranate seeds
  • 1/4 cup White Grape Juice
  • 8 oz Champagne
US Customary - Metric

Instructions

  • Make the cookies: Add flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt to a mixing bowl and mix. Crumble the butter into the flour using your fingers until the mixture resembles a fine meal.
  • Using an electric mixer on low speed, gradually add the molasses and milk and mix until combined, about 30 seconds. Wrap the dough in plastic wrap and refrigerate for 2 hours, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
  • Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets. Refrigerate for 5 minutes.
  • Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting. Then decorate the gingerbread men with frosting.
  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190°C).
  • Prep the ham: Shingle the ham and pineapple slices in a baking dish. Then place a cherry in the middle of each pineapple ring (if using).
  • Whisk together the brown sugar, apple juice, and mustard. Drizzle the ham with the glaze. Cover with foil and set aside. Bake the ham for 25 to 30 minutes.
  • Candy the pecans: In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water. Stir, letting sugar dissolve; add pecans and toss until totally coated. Let simmer for 5 minutes until sticky, then remove from heat and let cool on a parchment-lined baking sheet in a single layer.
  • Assemble salad: Assemble the spring mix, apples, candied pecans, blue cheese, and dried cranberries in a bowl. Refrigerate until ready to dress.
  • Make the vinaigrette: In a bowl, whisk together apple cider vinegar, shallot, dijon, and olive oil. Season with salt and pepper to taste. Set aside.
  • Prep the cranberry brie bites: Grease a mini muffin tin with nonstick spray. On a lightly floured surface, roll out crescent dough, and pinch together the seams. Cut into squares (4 per portion). Place squares into muffin tin slots.
  • Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and rosemary. Then set aside.
  • Prep the potatoes: Cook the potatoes in a large pot of boiling salted water for about 15 minutes, until very tender. Then drain the potatoes. While the potatoes are cooking, heat the butter and half-and-half in a small saucepan.
  • Make the gravy: In a large sauté pan, cook the butter and onions on medium-low heat for about 15 minutes, until the onions are lightly browned. Whisk the flour into the pan. Cook for 2 to 3 minutes. Add the broth, and cook uncovered for 4 to 5 minutes, until thickened to a gravy consistency. Then season with salt and pepper to taste.
  • Mash the potatoes using a masher or potato ricer. Slowly mix in the hot half-and-half mixture, the sour cream, and salt and pepper to taste until fully combined.
  • Bake the cranberry brie bites until the crescent pastry is golden, about 15 minutes.
  • Make the christmosa: In a large pitcher or punch bowl, combine apples, cranberries, grapes, and pomegranate seeds. Pour over grape juice and Champagne and stir well. Serve over ice if desired.
  • Warm the dinner roll in the oven for 2 to 3 minutes. Dress the salad.
  • Serve the ham (3 to 4oz per portion) with cranberry brie bites, mashed potatoes with gravy, salad, roll, and christmosa. Enjoy with gingerbread man cookies.
    **Save remaining ham for upcoming leftovers along with half the amount of cranberry brie bites, mashed potatoes, gravy, vinaigrette, candied pecans, and remaining cookies for leftovers.

Nutrition

Calories: 1719kcal | Carbohydrates: 180g | Protein: 45g | Fat: 93g | Saturated Fat: 39g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2550mg | Potassium: 2185mg | Fiber: 11g | Sugar: 96g | Vitamin A: 1624IU | Vitamin C: 37mg | Calcium: 297mg | Iron: 8mg

Christmas Feast

No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 2 hours
Servings 4
Calories 1719 kcal

Equipment

  • Gingerbread man cookie cutter

Ingredients
 
 

Gingerbread Cookies - Makes about 6 cookies (depending on size of the cutter)

  • 3/4 cup All-purpose flour
  • 3 TBSP Brown sugar packed
  • 1/4 tsp Baking soda
  • 1/4 TBSP Ground cinnamon
  • 1/4 TBSP Ground ginger
  • 1/8 tsp Ground cloves
  • 1/8 tsp Salt
  • 3 TBSP Butter diced (room temperature)
  • 3 TBSP Molasses
  • 1/2 TBSP Milk
  • Colored frosting red green and white (commonly sold in tubes with decorating tips)

Baked Ham - (ham amounts cover next day lunch and dinner leftovers also)

  • 1.5 lbs Boneless cooked ham sliced
  • 1 can Pineapple slices use as needed
  • 8 Maraschino cherries optional
  • 4 TBSP Brown sugar
  • 2 TBSP Apple juice
  • 1 tsp Dijon mustard
  • 2 Dinner rolls

Apple Salad

For the candied pecans - (amounts cover following nights dinner leftovers also)

  • 4 TBSP Brown sugar
  • pinch Ground cinnamon
  • pinch Kosher salt
  • 1 TBSP Water
  • 1/2 cup Pecans

For the salad - (amounts only cover this meal)

  • 2 cups Spring mix
  • 1/2 Apple thinly sliced
  • 2 TBSP Crumbled blue cheese
  • 2 TBSP Dried cranberries

For the vinaigrette - (amounts cover following nights dinner leftovers also)

  • 1 TBSP Apple cider vinegar
  • 1 TBSP Shallot finely chopped
  • 1 tsp Dijon mustard
  • 3 TBSP Extra-virgin olive oil

Cranberry Brie Bites - (amounts cover following nights dinner leftovers)

  • 1/2 tube Crescent roll dough Pillsbury or similar brand
  • Nonstick spray for pan
  • All-purpose flour for surface
  • 3 oz Brie cheese
  • 3 TBSP Cranberry sauce whole berry cranberry sauce if available
  • 2 TBSP Pecans chopped
  • 2 sprigs Fresh rosemary chopped

Mashed Potatoes - (amounts cover following nights dinner leftovers also)

  • 2 lb Russet potatoes peeled and diced into like sizes
  • 1/2 cup Half and Half
  • 6 TBSP Butter
  • 2 TBSP Sour cream

Gravy - (amounts cover following nights dinner leftovers also)

  • 2 TBSP Butter
  • 4 TBSP Onion diced small
  • 2 TBSP All-purpose flour
  • 1.5 cup Beef broth

Chistmosas - (amounts only cover this meal)

  • 1/2 Granny Smith apple chopped
  • 1/4 cup Fresh cranberries
  • 1/4 cup Grapes halved
  • 1/4 cup Pomegranate seeds
  • 1/4 cup White Grape Juice
  • 8 oz Champagne

Instructions
 

  • Make the cookies: Add flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt to a mixing bowl and mix. Crumble the butter into the flour using your fingers until the mixture resembles a fine meal.
  • Using an electric mixer on low speed, gradually add the molasses and milk and mix until combined, about 30 seconds. Wrap the dough in plastic wrap and refrigerate for 2 hours, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
  • Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets. Refrigerate for 5 minutes.
  • Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake. Remove the cookies to a wire rack. Allow to cool to room temperature before frosting. Then decorate the gingerbread men with frosting.
  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190°C).
  • Prep the ham: Shingle the ham and pineapple slices in a baking dish. Then place a cherry in the middle of each pineapple ring (if using).
  • Whisk together the brown sugar, apple juice, and mustard. Drizzle the ham with the glaze. Cover with foil and set aside. Bake the ham for 25 to 30 minutes.
  • Candy the pecans: In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water. Stir, letting sugar dissolve; add pecans and toss until totally coated. Let simmer for 5 minutes until sticky, then remove from heat and let cool on a parchment-lined baking sheet in a single layer.
  • Assemble salad: Assemble the spring mix, apples, candied pecans, blue cheese, and dried cranberries in a bowl. Refrigerate until ready to dress.
  • Make the vinaigrette: In a bowl, whisk together apple cider vinegar, shallot, dijon, and olive oil. Season with salt and pepper to taste. Set aside.
  • Prep the cranberry brie bites: Grease a mini muffin tin with nonstick spray. On a lightly floured surface, roll out crescent dough, and pinch together the seams. Cut into squares (4 per portion). Place squares into muffin tin slots.
  • Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and rosemary. Then set aside.
  • Prep the potatoes: Cook the potatoes in a large pot of boiling salted water for about 15 minutes, until very tender. Then drain the potatoes. While the potatoes are cooking, heat the butter and half-and-half in a small saucepan.
  • Make the gravy: In a large sauté pan, cook the butter and onions on medium-low heat for about 15 minutes, until the onions are lightly browned. Whisk the flour into the pan. Cook for 2 to 3 minutes. Add the broth, and cook uncovered for 4 to 5 minutes, until thickened to a gravy consistency. Then season with salt and pepper to taste.
  • Mash the potatoes using a masher or potato ricer. Slowly mix in the hot half-and-half mixture, the sour cream, and salt and pepper to taste until fully combined.
  • Bake the cranberry brie bites until the crescent pastry is golden, about 15 minutes.
  • Make the christmosa: In a large pitcher or punch bowl, combine apples, cranberries, grapes, and pomegranate seeds. Pour over grape juice and Champagne and stir well. Serve over ice if desired.
  • Warm the dinner roll in the oven for 2 to 3 minutes. Dress the salad.
  • Serve the ham (3 to 4oz per portion) with cranberry brie bites, mashed potatoes with gravy, salad, roll, and christmosa. Enjoy with gingerbread man cookies.
    **Save remaining ham for upcoming leftovers along with half the amount of cranberry brie bites, mashed potatoes, gravy, vinaigrette, candied pecans, and remaining cookies for leftovers.

Nutrition

Calories: 1719kcalCarbohydrates: 180gProtein: 45gFat: 93gSaturated Fat: 39gPolyunsaturated Fat: 11gMonounsaturated Fat: 37gTrans Fat: 1gCholesterol: 193mgSodium: 2550mgPotassium: 2185mgFiber: 11gSugar: 96gVitamin A: 1624IUVitamin C: 37mgCalcium: 297mgIron: 8mg
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