Christine Claus’ Favorite Holiday Recipes

 

Elfin Evening Tree Trimming Party Recipes

 

Mrs. Claus’s Bountiful Beef Stew

2 lbs. beef stew meat, cut into 1 inch cubes

3 Tbs. oil

2 Tbs. flour

3 cans beef broth

3 carrots, peeled and chopped into 1 inch pieces

3 onions, peeled and chunked

3 large potatoes, chopped into 1 inch chunks

1 small package frozen peas

1 tsp. dried thyme

1 tsp. salt

Pepper to taste

Brown the beef in the oil.  Add the flour, stirring to coat the meat.  Stir in the beef broth and bring the mixture to a boil.  Turn the heat down to low, and stir occasionally for fifteen to twenty minutes.  Add the vegetables and seasonings and simmer for 1-2 hours, stirring occasionally to be sure nothing is sticking to the bottom of the pot.  Serve immediately or refrigerate and reheat in a crock pot for all day service.

 

Santa’s Favorite Spinach Salad

1 pound bag of baby spinach, pre-washed

1/ 2 cup raisins

1 /2 cup toasted pecan pieces

1 /2 cup balsamic vinaigrette salad dressing

Toss all the above together and serve immediately.  Garnish with more pecans and raisins, if desired.

 

Ma Tinkers Apple Pie

1 cup sugar

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

¼ cup melted butter

1 egg, well beaten

2 ½ cups chopped apples

¼ tsp. ground cloves

Sift dry ingredients together.  Combine butter with egg; add to dry ingredients with the chopped apples.  Mix to form soft dough.  Turn into a greased baking dish.  Bake in a moderate oven (350oF) for 45 minutes, until firm and browned.  Serve warm with ice cream or whipped cream.

 

Claus Family Christmas Cocoa

1 tablet Abuelita brand chocolate

4 cups milk

In a saucepan over low heat, melt the chocolate into the milk.  Serve hot.

 

 

 

 

 

 

Early Rising Elves Only

Magical Mixed Grill

1 lb. Thick cut hickory maple bacon

1 lb. favorite breakfast sausage

1 lb. breakfast ham slices

1/ 4 cup pure maple syrup

Preheat the oven to 400oF.  Lay the bacon out on a large cookie sheet.  Bake the bacon 10 minutes.  Carefully drain the fat off the pan and slide the bacon together but not overlapping too much.  Add the breakfast sausages at one end of the pan and bake for another 10 minutes.  Push the sausage close together to make room for the ham.  Place the ham on the pan and bake another 10 minutes, until all the meats are hot.  Drizzle maple syrup over all and transfer everything to a serving platter.

 

Scrumptious Currant Scones

2 cup all-purpose flour       

3 Tbsp. sugar                

 1/2 tsp. salt                   

1 Tbsp. baking powder   

 4 Tbsp. butter, cold & cubed

1 egg                           

1/2 cup heavy cream

½ cup currants

1/4 c. chopped nuts

Pre-heat oven to 425 degrees.

In a food processor, mix flour, sugar, salt and baking powder. Pulse in

the butter until it looks like course cornmeal. Mix the cream and egg

 together, and then pour into the processor and pulse just until it’s combined.

Fold in the nuts and berries. Flatten into a ball and cut into six wedges for

traditional scone shape, or cut into small hearts to make everyone happy. 

Place on an ungreased baking sheet and bake for 15 minutes for the wedges,

And about 10 minutes for the cute little hearts. 

 

Gingerbread Waffles

1 package gingerbread cake mix

2 large eggs

¾ cup vegetable oil

1 cup milk

Butter and heat a waffle iron to medium heat.  Mix all the ingredients together well.  Pour enough batter onto the waffle iron to just cover the bottom.  Close the waffle iron and cook until the ready signal shows or the waffles are crisp on the outside.  Serve hot with maple cream or maple syrup and butter. 

 

Santa’s Special Cheddar Soufflés

3 Tbs. softened butter

3 Tbs. grated Parmesan cheese

4 eggs

1 ½ cups shredded extra sharp cheddar cheese

3 oz. cream cheese

1/3 cup light cream or half and half

1 Tbs. grated onion

½ teaspoon ground mustard

Dash of nutmeg

Butter 6 small or 4 large individual ramekin dishes.  Dust with the Parmesan cheese and set aside.  Combine the remaining ingredients in a blender or food processor container.  Cover and blend until smooth, about 30 seconds.  Carefully divide among the ramekins.  Bake at 350oF.For 20 to 25 minutes or until puffy and golden brown.  Serve immediately. 

 

 

Rollicking Reindeer Brunch Recipes

 

Dancer’s Divine Ambrosia

8 large oranges peeled, sectioned and seeded

2 large jars of mandarin oranges, drained

3 peeled kiwi fruits, cut into chunks

3 cups of grated coconut

3 (16 ounce) cans of juice packed chunk pineapple, un-drained

½ cup sugar

6 bananas

1 small jar of drained bright red cherries

Mix oranges, pineapple, kiwi, coconut, and sugar the day before and chill.  Just before serving, slice the bananas and add to the mixture along with the cherries.  Serve cold. 

 

Vixen’s Very Vegetable Magic Quiche

(If you like crust, use one.  You can also add sautéed sliced mushrooms, cooked bacon or bits of roasted red pepper.)

1 1/2 tablespoons fine dry plain bread crumbs

1 cup frozen chopped onions

2 cups chopped cooked spinach, drained very well (squeeze it dry if you can)

1 tablespoon unsalted butter

1 (8-ounce) package shredded mixed cheeses (2 cups)

4 large eggs

1 cup heavy cream

1 cup whole milk

Preheat oven to 425°F with rack in middle.

Butter quiche dish, and then sprinkle all over with bread crumbs.

Cook onions in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Stir in the spinach, and then spread in dish. Evenly sprinkle cheese on top. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

 

 

Comet’s Cinnamon Chocolate Chip Scones

6 oz. Bittersweet Chocolate Chips

1.5 oz. ground cinnamon

1 lb., 12 oz. Bread flour

3 oz. granulated sugar

3 Tbsp.  Baking powder

1 tsp. salt

3 1 /2 cups heavy cream

1/3 cup honey

Combine the cinnamon and chocolate chips.  Stir to mix the flavor of the cinnamon around the chocolate chips.  Add flour, sugar, baking powder and salt to the cinnamon and chocolate chip mixture.  Add cream and honey to dry mix.  Mix only until a smooth dough starts to form—do not over mix.  Gently form the dough into disks or squares (4 ounces each) and let set for 5 minutes to relax the dough.  Brush the top of scone with heavy cream and sprinkle with cinnamon sugar topping (see below.)  Place on a sheet pan.  Bake in a 425oF oven for 15 minutes or until scones are set.  Let cool for 3 minutes and enjoy.  Recipe makes six to eight scones.   

Sugar Cinnamon Topping

1 part cinnamon

3 parts sugar

 

Santa’s Super Sausage Strata

(This recipe can be used for almost any strata ingredients.  Just replace the sausage with other ingredients and tailor your cheese choice to fit the flavors you are working with.  My example below is using roasted red peppers, asparagus and Asiago cheese to make a vegetarian-style strata from this basic recipe.)

1 loaf of hearty bread (not squishy—homemade or farm style white is best.)

1 pound of bulk style sausage

4 cups shredded sharp cheese

8 eggs

1 cup milk

1 tsp. Dijon mustard

1 tsp. Worcestershire Sauce

1 /2 tsp each salt, pepper and Old Bay Seasoning

Break the sausage up into pieces in a large skillet and brown over medium heat.  While the sausage is cooking, grease a 9×13 inch baking dish.  Cut the bread into one inch cubes.  Place half the bread into the bottom of the baking dish.  Drain the sausage and scatter the sausage over the bread.  Cover the sausage with half the cheese, then layer the rest of the bread over the cheese.  Top the bread with the last half of the cheese.  Whisk the rest of the ingredients together and slowly pour them over the casserole.  Cover the casserole tightly and chill in the refrigerator overnight.  In the morning, let the casserole rest on the counter while you preheat the oven to 350 degrees F, then bake for 50 minutes at 350 degrees F or until the eggs are completely set in the center and the top is golden brown. 

 

 

Prancer’s Perfect Pecan Pie

1 Frozen deep dish pie shell

3 eggs

1 cup dark corn syrup

1 cup sugar

2 Tbsp. butter

1 Tsp. vanilla

1 ½ cup pecan pieces

3 /4 cup whole pecans

Preheat the oven to 350oF.  Take the pie shell out to thaw while you mix.  In a medium mixing bowl, beat the eggs and mix in the corn syrup, sugar, butter and vanilla. Add the pecan pieces, keeping the mixer going for a few seconds.  Pour the batter into the pie shell.  Arrange the whole pecans on top.  Bake for 60 minutes.  Cool on a wire rack. 

 


 

Santa’s Special “After the Sleigh Celebration”

 

 

His Honor’s Herbed Scalloped Oysters

2 cups fresh bread crumbs

2 cups cracker crumbs

1 cup melted butter

¼ cup fresh parsley, minced

3 Tbsp. fresh dill, minced

96 oysters, shucked

6 Tbsp. oyster liquor

3 Tbsp. heavy cream

Dash each of Tabasco, salt and pepper

Stir together the first five ingredients.  Spread half the mixture in a baking pan.  Arrange the oysters on top.  Stir together the oyster liquor, cream and Tabasco, salt and pepper.  Drizzle the liquid over the oysters.  Cover with the remaining breadcrumb mixture.  Bake for 20-25 minutes.  Serve hot with lemon and parsley garnish.

 

Prime Rib Roast with Simple Seasonings

(This recipe calls for a 4 rib roast, which will serve eight to ten people.  For a smaller crowd, get a smaller roast, and adjust the cooking time accordingly. If possible, ask the butcher for a roast from the loin end and be sure they remove the chine or backbone, leaving just the rib bones intact for easier carving.)

2 tsp. Smoked Hungarian Paprika

2 tsp. Kosher Salt

1 Tbsp. minced garlic

1 tsp. freshly ground pepper

7 lbs. Bone In Prime Rib Roast, chine bone removed

10-12 small Yukon Gold potatoes, peeled

In a small bowl, mix the seasonings.  Spread this rub over the roast and cover it with plastic wrap.  Let the roast sit in the refrigerator for at least three and up to 12 hours.  Then, preheat the oven to 450oF.  Place the roast rib side down in a roasting pan for 10 minutes.  Reduce the heat to 250oF and roast it until an instant read thermometer reaches 120-140oF, or about 20 minutes per pound.  If you like your meat to be more, well-done, go for the 140-145of range.  Remove the roast to a platter and cover it with foil.  Let the roast stand for 20 to 30 minutes before carving.  If desired, serve with a pan gravy or horseradish sauce. 

 

Holiday Horseradish Sauce

1 cup sour cream

1 cup mayonnaise

¼ cup prepared horseradish

Mix together and serve alongside roast beef

 

Christmas Crown- Roast of Pork with Golden Raisins

1 eight lb. crown roast

3 tbs. olive oil

3 Tbsp. dried thyme

1 tsp. granulated garlic

1 tsp. salt

1 tsp. pepper

One package stuffing mix

1 can chicken broth

1/ 2 chopped golden raisins

1 cup sliced and sautéed mushrooms

For the Sauce:

3 Tbs. Flour

½ cup apple cider

1 cup chicken or vegetable stock

1 Tbs. cider vinegar

3 Tbs. chopped golden raisins

Pre heat the oven to 425oF. Place the crown roast in large roasting pan.  Mix the oil, thyme, salt and pepper and garlic into a paste and brush in all over the roast.  Brush any leftover paste on the large mushrooms and halved tomatoes.  Put the roast in the oven for 20 minutes and then turn the temperature down to 275oF. While the pork is roasting, make the stuffing by mixing the raisins, sautéed mushrooms, broth and stuffing mix together.   After an hour, remove the roast from the oven and put the stuffing in the center cavity.  Put the roast back in the oven and roast until a meat thermometer in the thickest part of the meat registers 160oF.  This should take about another hour.  When the roast is done, remove it from the oven, transfer it to a serving platter and let it rest before carving.  While it’s resting, mix the flour into the pan drippings and cook them over low heat for a few minutes to create a paste.  Deglaze the pan with the cider, stock and vinegar, whisking constantly until the sauce thickens.  Add the raisins and serve with the pork. 

 

PerfectlyPuffy Potato Presents

2 large cans of whole white potatoes, drained

½ cup beef or bacon drippings

Salt and pepper

2 Tbs. chopped parsley

Preheat the oven to 350oF.  In a bowl, toss the potatoes in the drippings and salt and pepper.  Lay the potatoes in a roasting pan or baking sheet.  Roast them until they are puffy and golden brown.  Sprinkle with parsley and serve hot.  (These can be cooked alongside a roast, if desired.)

 

Holiday Hard Sauce

1 /2 cup butter

1 cup brown sugar

1 /2 cup heavy cream

1 /4 cup whiskey

Melt the butter in a small saucepan.  Add the brown sugar and heavy cream.  Bring to a boil.  Cool slightly and stir in the whiskey.  Serve over gingerbread cake, ice cream or brownies.