Christmas Feast

Prep Time 2

Cook Time 2

Servings

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