15 Festive Christmas Recipes to Delight Your Taste Buds

Last Updated:December 25, 2024, 00:42 IST

From decadent desserts to savory mains, these dishes will fill your home with the spirit of the season

The holiday season is the perfect time to indulge in delicious, homemade treats that bring warmth and joy to every celebration. Whether you’re preparing for a cozy family gathering or hosting a grand Christmas feast, these festive recipes offer something for everyone. From decadent desserts to savory mains, these dishes will fill your home with the spirit of the season. Get ready to spread holiday cheer through the gift of good food!

Fruit Cake Cookies by Chef Dean Rodrigues, Executive Pastry Chef, Academy of Pastry and Culinary Arts, Mumbai

Ingredients:

• 1/2 pound dried figs
• 1/4 pound raisins
• 2 ounces candied cherries, coarsely chopped
• 2 ounces dried apricots, coarsely chopped
• 1 tablespoon honey
• 2 tablespoons dry sherry
• 1 tablespoon freshly squeezed lemon juice
• 6 ounces chopped pecans
• Pinch of salt
• 1/2 pound (2 sticks) unsalted butter
• 1/2 teaspoon ground cloves
• 1/2 cup superfine sugar
• 1/3 cup light brown sugar
• 1 large egg
• 2 2/3 cups all-purpose flour

Method:

1. Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs.
2. In a medium bowl, combine figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and salt. Cover with plastic wrap and let sit overnight.
3. In the bowl of an electric mixer, cream butter, cloves, superfine sugar, and brown sugar on medium speed for about 3 minutes.
4. With the mixer on low, add the egg and mix until incorporated.
5. Slowly add the flour and 1/4 teaspoon salt, mixing just until combined.
6. Add the fruits and nuts mixture along with any liquid from the bowl.
7. Divide the dough into two portions and roll each into a log, 1 1/2 to 1 3/4 inches thick.
8. Refrigerate the logs for several hours or until firm.
9. Preheat the oven to 180°C.
10. Slice the logs into 1/2-inch-thick slices and place on ungreased sheet pans.
11. Bake for 15 to 20 minutes, or until lightly golden.

Decadent Chocolate Mousse with Turkish Hazelnut Tuille and Strawberries recipe by Chef Varun Inamdar

Ingredients:

• Chocolate Mousse:
  • Dark chocolate (Callebaut 511): 500g
  • Dairy cream: 200g
  • Freshly whipped cream: 400g
• Turkish Hazelnut Tuille:
• Melted butter: 50g
• Castor sugar: 100g
• Cocoa powder: 10g
• Orange juice: 50g
• Refined flour: 20g
• Toasted, chopped Turkish hazelnuts: 100g
• Macerated Strawberries:
• Fresh strawberries: 1 cup
• Castor sugar: 1 tbsp
• Balsamic vinegar: 1 tsp
• Garnish: Microgreens

Method:

1. Chocolate Mousse:
   • Warm dairy cream and chocolate in a microwave for 30 seconds.
   • Mix until smooth, rest for 10 minutes, then fold in whipped cream. Chill until set.
2. Turkish Hazelnut Tuille:
   • Mix butter, sugar, cocoa, and orange juice. Add flour and blend.
   • Spread thinly on a silicone mat, sprinkle hazelnuts, and bake at 170°C for 7 minutes.
3. Macerated Strawberries:
   • Combine strawberries with sugar and balsamic vinegar. Let sit until ready to serve.
4. Assembly:
   • Layer mousse, tuille, and strawberries. Garnish with microgreens for a refined touch.

Citrus Syllabub

Ingredients:

• 50g caster sugar
• 75ml dessert wine
• 1 lemon
• 1 orange or grapefruit
• 150ml double cream
• 40ml double cream
• 150ml low-fat Greek style yogurt

Topping:

• 2 tablespoons caster sugar
• 30ml dessert wine
• 1 orange
• Small handful flaked toasted almonds

Method:

1. In a small pan, heat sugar, dessert wine, lemon and orange zest, and juices until sugar dissolves. Bring to a boil, then simmer for 2 minutes. Cool completely.
2. Whisk the cream until thickened, then slowly add yogurt and drizzle in the cooled syrup. Whisk until soft peaks form.
3. Spoon the mixture into 4 small glasses and chill for 30 minutes.
4. For the topping, heat sugar and dessert wine in a small pan until sugar dissolves, then boil for 1 minute.
5. Add orange segments and cook for 1 minute more. Let cool slightly.
6. Spoon topping over syllabub and garnish with flaked almonds and orange zest.

Healthy Indonesian Hazelnut Lotek Salad recipe by Chef Varun Inamdar

Ingredients:

• Blanched Vegetables: Carrots, bean sprouts, baby spinach, French beans, and potatoes.
• Fresh Vegetables: Red cabbage, cherry tomatoes, and frisée lettuce.
• Hazelnut Dressing:
  • Roasted Turkish hazelnuts: ½ cup
  • Galangal: 1-inch piece
  • Bird’s eye chili: 2
  • Palm sugar or jaggery: 1 tbsp
  • Tamarind paste: 1 tsp
  • Kaffir lime leaves: 3
  • Water: 3 tbsp
  • Salt: ½ tsp
• Garnish: Microgreens, soft-boiled eggs, and Turkish hazelnuts (untoasted): ¼ cup

Method:

1. Prepare Vegetables: Blanch listed veggies and set aside.
2. Make Dressing: Blend all dressing ingredients into a smooth, creamy mixture.
3. Assembly: Toss veggies with dressing, plate, and garnish with microgreens, soft-boiled eggs, and hazelnuts.

Coffee Chia Pudding Recipe by Shreya Sanghvi, Recipe Curator, NUUK

Ingredients:

• 1 shot of espresso
• 1/2 cup chia seeds
• 1/2 tablespoon sweetener
• Drops of vanilla essence
• 1 cup milk
• Almonds to garnish

Method:

1. In a bowl, combine chia seeds, sweetener, espresso, vanilla essence, and milk.
2. Mix thoroughly and let sit overnight.
3. Garnish with almonds before serving.

Rich and Creamy Hot Chocolate Cappuccino Recipe by Shreya Sanghvi, Recipe Curator, NUUK

Ingredients:

• 1 shot of espresso
• 1 cup milk of choice
• 1/2 tablespoon sweetener (sugar or jaggery)
• 1 cinnamon stick
• 200g good quality chocolate
• 1/4 cup corn starch
• 1/4 cup cocoa powder

Additional:

• Whipped cream
• Marshmallows
• Strawberries

Method:

1. Prepare an espresso shot and place half the chocolate bark over the mug while pouring.
2. Heat milk and bring to a slight boil.
3. Add cinnamon stick, chocolate-infused espresso, remaining chopped chocolate, and sweetener.
4. Add cocoa powder and corn starch slurry, mixing thoroughly.
5. Let it come to a boil and pour into your favorite Christmas mug.
6. Top with whipped cream, marshmallows, and strawberries.

Salted Caramel Cinnamon Latte Recipe by Simran Vohra, Recipe Curator, NUUK

Ingredients:

• 1 cup milk (any kind)
• 1/2 cup espresso (cooled)
• 2 tablespoons salted caramel sauce
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg and sea salt
• 1/2 cup ice

Garnish:

• Whipped cream
• Drizzle of caramel sauce
• Crushed toffee bits
• Cinnamon dusting

Method:

1. In a blender, add milk, coffee, caramel sauce, cinnamon, nutmeg, sea salt, and ice.
2. Blend until frothy and pour into a glass or mug.
3. Top with whipped cream, caramel drizzle, crushed toffee, and a sprinkle of cinnamon.

Pistachio Jam Rock Cookies by Chef Ajay Chopra on behalf of American Pistachio Growers

For Cookies:

• 1/2 cup sugar
• 1/2 cup butter (softened)
• 1 egg
• 1 tsp vanilla essence
• 1 1/2 cups refined flour
• 1 egg (beaten for egg wash)

For Pistachio Jam:

• 1/2 cup American pistachios (ground)
• 1/2 cup sugar
• 2 tablespoons butter
• 1 tablespoon glucose syrup
• 1/4 cup cream

For Garnish:

• 2 tablespoons pistachio powder

Method:

1. Cream sugar and butter. Add egg and vanilla essence. Mix in refined flour to form dough. Roll and cut out cookies.
2. Make indentation on half the cookies, brush with egg wash, and bake at 180°C for 12-15 minutes.
3. For pistachio jam, melt sugar until caramelized. Add butter, glucose syrup, cream, and ground pistachios. Cook to a jam-like consistency.
4. Fill cookies with pistachio jam and top with indentation cookies.
5. Dust with pistachio powder for garnish.