christmas dinner

Pigs in blankets are too delicious to be reserved for a one-off Christmas side dish - try them as a party snack or with roast chicken.

Pigs in blankets

bacon

sausages

cocktail sticks, to secure the bacon

This Honey Garlic Glazed Pork Roast recipe is hands down the BEST. If you&#039;re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin.

Tender and Juicy Pork Loin Roast Recipe

pork loin

olive oil

sweet paprika

garlic powder

onion powder

thyme

rosemary

salt and fresh ground pepper, (to taste)

garlic, (minced)

honey

low-sodium gluten free soy sauce

dijon mustard

brussels sprouts, (cut

butternut

Preheat oven to 375˚F.

Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.

Pat dry pork loin with paper towels.

In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.

Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.

Take the spice mix and rub it all over the pork loin.

Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.

Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

Brush remaining honey mixture over the pork loin.

Roast for 25 minutes.

In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.

Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn&#x27;t burn, but the inside continues to cook.

Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.

Stir vegetables half way through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.

Cut the pork in slices and serve with veggies.

https://www.youtube.com/watch?v=CZLvkMlJnbQ

This Honey Garlic Glazed Pork Loin Roast is hands down the BEST pork loin recipe. If you’re wondering how to cook pork loin, this easy method makes juicy, fork tender pork loin. Just rub with spices, smother with glaze, and roast until done! 
FULL RECIPE POST: https://diethood.com/pork-loin-roast-recipe/

INGREDIENTS:
3- pound pork loin
1 tablespoon olive oil
FOR THE SPICE RUB
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and fresh ground pepper, to taste
FOR THE HONEY GARLIC GLAZE
4 cloves garlic, minced
1/4 cup honey
3 tablespoons low-sodium gluten free soy sauce
1 tablespoon dijon mustard
1 tablespoon olive oil
FOR THE VEGETABLES
1 tablespoon olive oil
1 pound brussels sprouts, cut in half
1 pound butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)

DIRECTIONS:
Preheat oven to 375˚F.
Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
Pat dry pork loin with paper towels.
In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
Take the spice mix and rub it all over the pork loin.
Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.

In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.

Brush remaining honey mixture over the pork loin.

Roast for 25 minutes.
In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture.

Pull pork roast out of the oven and add the vegetables all around it in one layer. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook.

Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.

Stir vegetables half way through cooking.

Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes.

Cut the pork in slices and serve with veggies.

TENDER AND JUICY PORK LOIN ROAST RECIPE

Gordon Ramsay's roast turkey recipe is a Christmas favourite. This delicious, easy to make turkey is flavoured with lemon, parsley and garlic

Gordon Ramsay&#8217;s roast turkey with lemon, parsley and garlic

turkey (ideally Norfolk Black

sea salt and black pepper

onions,

lemon, halved

garlic,

bay leaves

olive oil, to drizzle

rashers of smoked streaky bacon

Lemon, parsley and garlic butter:

butter,

garlic cloves,

flat leaf parsley, leaves only, chopped

<p>These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare</p>

Honey-roasted parsnips

parsnips

tbsp flour

tbsp honey

sunflower oil

tbsp butter

<p>Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.</p>

<p>Drain in a colander and let them steam-dry for a few mins.</p>

<p>Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.</p>

<p>Put the parsnips in a&nbsp;<a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>&nbsp;with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.</p>

<p>Roast for 40 mins, turning halfway, until golden.</p>

How To Make the Perfect Charcuterie Board! I&#x27;ve got step-by-step photos and tips so you can make your own beautiful cheese board!

How To Make the Perfect Charcuterie Board

fresh Rosemary and Thyme

Brie Cheese Round

Smoked Gouda round

Pecorino Romano

Blue Cheese

Cream Cheese

pepperoni

Salami

Summer Sausage (partially sliced)

raspberries

blueberries

red grapes

olives

artichoke hearts

sweet peppers

Apricots

Pineapple chunks

Pomegranate (halved)

Sweet and Spicy deli style sliced pickles

Mini dill pickles

cucumbers

Herbed almonds

Salted Pistachios

Deli Style Mustard

Honey with Honey Dipper

Variety of crackers (different shapes, sizes and flavors.)

To start,  select your board size.  This will give you a better idea of how much to purchase for your charcuterie board.  Once you&#x27;ve decided on your board place your cheeses around the board with a couple cheese knives.

Garnish edges with fresh rosemary and thyme if desired.  Place some little plates and bowls around the board that you&#x27;ll use as a guide to help arrange your board.  I space out my plates and bowls as in photos.  Once your cheeses and dishes are set on board, start arranging your meats.  Fold some of the meat for variety and fan out others flat on the board.  See photos above for ideas.

Add some of your fresh berries to the bowls/plates on your board.  Add marinated olives, artichoke hearts and sweet peppers next.  Start filling in spaces with dried fruit and nuts.  If you&#x27;ve still got room, add sliced pickles, dill pickles and cucumbers.  Fill in more spaces with nuts.  Add mustard and honey then fill in with crackers arranging around the board.  My ingredients above are just suggestions, enjoy all of your favorites!  Hope you enjoy.

Vanderbilt Traditional Christmas Duck

orange

fresh thyme, chopped

fresh rosemary, chopped

salt

black pepper

sugar

Earl Grey tea bags

water

molasses

Place duck in a medium glass bowl breast side up. Use your fingers separate the skin from the meat without tearing it. Cut the orange in half and squeeze over the duck, then place the rinds in the cavity. In a small bowl, mix together the thyme, rosemary, 1 tablespoon salt and the pepper. Sprinkle mixture all over the duck. Cover the bowl with plastic wrap and refrigerate overnight, rotating the duck after 2 hours so the breast side is down.

In the bottom of a pot with a steamer insert, combine the sugar, tea bags, and water and bring to a simmer. Place marinated duck in steamer legs down and cover. Steam for 30 minutes. Remove from heat and allow to cool for 10 minutes.

In a medium glass bowl, mix together remaining salt and the molasses. Rub the mixture over the steamed duck. Place the duck on the spit. Cook duck for 1 hour or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving.

Everything you need to know about how to cook a ham for your holiday dinner. Start with a spiralized ham and make a homemade honey ham glaze for a deliciously flavorful tender &amp; juicy ham.

How to Cook a Ham

orange juice

ginger ale

maple syrup

brown sugar

Remove the ham from the refrigerator 1 hour before cooking.

Preheat the oven to 350 degrees.

Place the ham sliced side up in a roasting pan.

Pour the orange juice and ginger ale overtop the ham.

Cover the pan tightly with foil and bake for 20 minutes.

In a small bowl, combine the syrup, honey, sugar, mustard and pepper. Mix well.&nbsp;

Baste the ham with juices and brush with ham glaze. Bake again for 20 minutes.

(Be sure to leave about 1/2 cup of ham glaze for basting again right before serving.)

Continue baking them ham, basting with the honey glaze every 15 minutes until the internal temperature of the ham reaches 140 degrees Fahrenheit.&nbsp; This will take about 10-15 minutes per pound of fully cooked ham. Plan for about 90-120 minutes of cooking for a ham.&nbsp;

Remove the ham from the oven and allow it to rest covered for 10-15 minutes.

Baste with the remaining ham glaze right before serving.

https://content.jwplatform.com/videos/fBuNWdeI.mp4

Everything you need to know about how to cook a ham for your holiday dinner. Start with a spiralized ham and make a homemade honey ham glaze for a deliciously flavorful tender & juicy ham.

Gordon Ramsay's beef Wellington recipe looks so impressive but takes just 20 minutes to prepare, made with beef fillet, mushrooms and readymade pastry.

Gordon Ramsay’s beef Wellington

flat cap mushrooms, roughly chopped

olive oil,

piece of prime beef fillet

1-2tbsp English mustard

Parma ham

ready-made puff pastry

egg yolks, beaten

Beef Wellington isn't as tricky to make as it seems, follow these few simple steps to make this impressive main dish... 

Beef Wellington

Best Gravy Ever

Good Eats Roast Turkey,

chicken broth

red wine

all-purpose flour

herbs

Kosher salt

turkey

vegetable stock

black peppercorns

allspice berries

ginger

heavily iced water

red apple,

onion, quartered

cinnamon

sage

Canola oil

Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

This gravy is just pure awesome  -  even better if you make your own stock with turkey giblets, veggies and herbs....

took this recipe as an inspiration for our gravy this Christmas - omg - amazing! Best tasting gravy ever. If you don't get enough fat from the turkey, then use butter and flour to make the roux - 2tbs of butter to 4 tbs of flour - no lumps. Use Alton's recipe for the rest, and it is the fast train to flavor town - pure awesome!

BTW, I don't have gas available so I had to go electric.  Electric is funny, you need to get to know your electric: I had to experiment with temps known to that stove, but have since never had a problem setting the roasting pan over the burners.  <br />

Truly the best gravy ever! And the best turkey recipe! Really pretty easy, too. I didn’t get a ton of fat so added some vegetable oil and that worked well

Joseph, I’ve used both red and white wine and both are delicious. If I don’t want my gravy to look red - or pink (which is what happens if I add cream to the recipe) then I go with a white wine. Hope it turns out well! 

anyone have any thoughts on using a dry white wine over the red wine? please provide feedback, time is of the essence!

This comes out different every time I make it and I don't understand why. It separates. My flour fries. It's too purple. Can someone tell me what I'm doing wrong?

<div>YUM</div><div>I was super nervous about making this gravy, because a lot of the comments posted on Alton Brown's Good Eats turkey recipe had people saying they didn't get any drippings.  Thankfully, I had a ton of drippings.  I used a French Beaujolais red wine that only cost about $15.  On the back of the bottle, it said it paired well with poultry, cheeses, etc. </div><div><br /></div><div>The end result was a gravy that wasn't overpowering with wine taste and plenty of leftover delicious wine for drinking!  Also, I didn't have a fat separator, so I just poured directly into the gravy bowl, waited 15 minutes while turkey was resting, and then skimmed the top.  I did the same thing the next day with leftovers and it was even more flavorful.  :)</div>

Excellent recipe.  Not just the gravy but the cooking time and the hints were amazing.  I regret of doing only a 12 pound turkey now There are no leftovers.  But promise will do it again soon.

Did anyone else’s gravy have a purple color to it from the wine?

https://www.foodnetwork.com/videos/turkey-gravy-0112572

Alton Brown makes gravy from the Thanksgiving turkey pan drippings.

Alton Brown's Turkey Gravy

Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and horseradish crème fraîche – this is pure indulgence

Top 40 christmas dinner recipes from across the web

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