Gather around the table for a flavor-packed Yuletide celebration with these 6 recipes for a Christmas Eve Feast. Find more holiday recipes here.
6 Recipes for a Christmas Eve Feast
This bold and flavorful New Orleans cocktail gets a warm spice makeover in this incredibly easy batched version.
Winter Spiced Vieux Carré Freezer Cocktail
Makes 8 to 10 Servings
- 1 cup cognac
- 5 whole cloves
- 1 whole star anise
- 1 cinnamon stick, broken in half
- 1 (1-inch) piece peeled fresh ginger, cut in half
- 1 cup sweet vermouth
- 1 cup rye whiskey
- ¾ cup distilled water
- 1½ tablespoons Bénédictine
- 1 teaspoon Angostura bitters
- 1 teaspoon Peychaud’s bitters
- Garnish: dried orange slices
- In a pint-size Mason jar or other sealable container, combine cognac, cloves, star anise, cinnamon stick, and ginger. Seal, and place in a cool, dark place until desired flavor is achieved, 3 days to 1 week. Strain, discarding solids.
- In a large pitcher or glass bottle, combine spiced cognac, sweet vermouth, whiskey, ¾ cup distilled water, Bénédictine, and all bitters. Freeze for 4 hours or up to overnight.
- To serve, pour desired amount into a chilled rocks glass. Garnish with orange slice, if desired.
These puffs can be frozen ahead of time and baked up in a jiffy.
Andouille Puffs with Creole Mustard Sauce
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 3 tablespoons plus 1 teaspoon Dijon mustard, divided
- 1 (1-pound) package andouille sausage, cut diagonally into ¾-inch pieces
- 1 large egg, lightly beaten
- ½ cup sour cream
- ¼ cup Creole mustard
- 2 teaspoons hot sauce
- ½ teaspoon grated garlic
- Preheat oven to 375°. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, cut each puff pastry sheet into 16 (2½-inch) squares. Using a fork, prick each square all over. Spread about ⅛ teaspoon Dijon mustard in center of each square. Top each with 1 piece andouille. Fold two opposite corners of each puff pastry square over andouille; brush with egg, and pinch to seal. Secure with wooden picks. Place on prepared pan, and freeze until firm, about 10 minutes.
- In a small bowl, combine sour cream, Creole mustard, hot sauce, garlic, and remaining 2 tablespoons Dijon mustard.
- Brush puffs all over with egg.
- Bake until lightly golden, about 18 minutes. Carefully remove wooden picks, turn puffs, and bake for 5 minutes more. Serve hot with mustard sauce.
If you have leftover dressing, you’re in for a treat. Check out the Oyster Dressing-Stuffed Mirlitons.
Oyster Cornbread Dressing
Makes 6 Servings
- ¼ cup unsalted butter
- 1½ cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- ⅓ cup chopped green onion
- 2 cups chopped baby spinach
- ½ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced garlic
- 10 cups ¾-inch-cubed day-old cornbread (about 1¾ pounds)
- ½ cup Italian-seasoned bread crumbs
- 1½ teaspoons Creole seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 (16-ounce) containers shucked oysters, drained (reserve oyster liquor)
- 1 cup low-sodium chicken broth
- 2 large eggs, lightly beaten
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, melted
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a medium skillet, melt ¼ cup butter over medium-high heat. Add yellow onion, celery, bell pepper, and green onion; cook until softened, 3 to 4 minutes. Add spinach, parsley, sage, thyme, and garlic; cook for 1 minute. Transfer to a large bowl, and add cornbread, bread crumbs, Creole seasoning, salt, and black pepper; stir until combined.
- Coarsely chop any large oysters, and pat dry. Add oysters, 1 cup reserved oyster liquor, broth, eggs, and lemon juice to cornbread mixture; stir gently. Spoon into prepared pan. Drizzle with melted butter. Loosely cover with foil.
- Bake for 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around edges, about 30 minutes more. Let stand for 10 minutes before serving.
Celebrate Louisiana’s citrus season with this bright and colorful salad.
Bitter Lettuces with Orange, Goat Cheese, and Pecans
Makes 6 to 8 Servings
- ¼ cup fresh orange juice
- 2 tablespoons white balsamic vinegar
- 2 tablespoons chopped shallot
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup extra-light olive oil
- 1 medium head radicchio, cored and thinly sliced (about 2 cups)
- 2 heads frisée, washed and trimmed (2 cups)
- 1 (5-ounce) container spinach and greens mix
- ⅓ cup chopped toasted pecans, plus more to serve
- ⅓ cup crumbled goat cheese, plus more to serve
- 2 navel oranges, peeled and sliced ¼ inch thick
- 2 blood oranges, peeled and sliced ¼ inch thick
- In the container of a blender, place orange juice, vinegar, shallot, thyme, mustard, honey, salt, and pepper; process until blended. With blender running, add oil in a slow, steady stream until blended.
- In a large bowl, combine radicchio, frisée, greens mix, pecans, and goat cheese. Top with orange slices. Drizzle with half of dressing. Serve with pecans, goat cheese, and dressing
Treat your loved ones to a very special treat with this luxurious rib roast.
Herbed and Spiced Standing Rib Roast
Makes 10 to 12 Servings
- 1 (6- to 7-pound) 3-rib standing rib roast, fat cap trimmed to ¼ inch
- 2 tablespoons kosher salt
- ⅓ cup unsalted butter, softened
- ⅓ cup minced garlic
- ¼ cup chopped fresh thyme
- ¼ cup chopped fresh parsley
- ¼ cup Dijon mustard
- 2 tablespoons cracked black peppercorns
- 2 tablespoons Creole seasoning*
- 8 to 10 large sprigs fresh rosemary
- 2 medium yellow onions, cut into ¼-inch wedges
- 1 head garlic, cut in half
- 1 tablespoon vegetable oil
- 1 cup dry red wine
- 3 cups low-sodium beef broth
- 1½ tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- Pat rib roast dry with paper towels; rub evenly with salt.
- In a small bowl, combine butter, garlic, thyme, parsley, mustard, peppercorns, and Creole seasoning. Spread butter mixture evenly over roast. Place rosemary on top of fat cap; secure with butcher’s twine. Place roast on a large platter or baking sheet; wrap in plastic wrap, and refrigerate for at least 5 hours or up to overnight.
- Let roast stand, uncovered, at room temperature for 2 hours.
- Preheat oven to 250°.
- In a large roasting pan, place onion and garlic cut side up; drizzle with oil. Place V rack over vegetables, if desired. Place roast, fat cap side up, on vegetables.
- Bake until an instant-read thermometer inserted in center of meat registers about 118°, 3 hours and 15 minutes to 3 hours and 45 minutes, or to desired degree of doneness. Transfer roast to cutting board, and loosely cover with foil. Let stand for 20 to 30 minutes. Increase oven temperature to 500°.
- Line a baking sheet with foil, and place a wire rack on top.
- Place roasting pan over medium-high heat; add wine, and cook, scraping browned bits from bottom of pan with a wooden spoon, until wine is reduced by half. Pour mixture into a medium saucepan. Bring to a gentle boil over medium-high heat.
- In a small bowl, combine ¼ cup broth and cornstarch. Add cornstarch mixture and remaining 2¾ cups broth to wine, whisking until combined. Simmer until liquid is reduced by one-third and mixture is velvety in texture, about 15 minutes. Stir in Worcestershire. Strain through a fine-mesh sieve.
- Discard butcher’s twine and rosemary. Move roast to prepared rack.
- Bake until exterior is browned and sizzling, about 10 minutes. Transfer roast to cutting board. Let cool enough to handle. Remove bones. Thinly slice against the grain, and serve hot with warm au jus.
*We used Tony Chachere’s Original Creole Seasoning.
Save yourself time by roasting this dish ahead of time and reheating it, covered, at 325° for 15 minutes.
Hasselback Sweet Potatoes with Salsa Verde
Makes 6 Servings
- 6 medium sweet potatoes, skins scrubbed
- ¾ cup plus 2 tablespoons olive oil, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 3 tablespoons red wine vinegar
- 2 tablespoons plain bread crumbs
- 2 anchovy fillets, rinsed and patted dry
- 2 tablespoons drained capers
- 1 teaspoon chopped garlic
- 1 teaspoon lemon zest
- ⅛ teaspoon crushed red pepper
- 3 cups fresh parsley leaves
- 1 cup fresh cilantro leaves
- Crushed red pepper, to serve
- Preheat oven to 425°. Line a baking sheet with foil.
- Cut ⅛-inch-thick slits crosswise into potatoes, going most but not all the way through. (Potatoes should remain intact at least ¼ inch from bottom.) Brush with 2 tablespoons oil, and sprinkle with 1 teaspoon salt and black pepper. Place on prepared pan, and cover with foil.
- In the container of a blender, place vinegar, bread crumbs, anchovy fillets, capers, garlic, lemon zest, red pepper, remaining ¾ cup oil, and remaining ½ teaspoon salt; process until finely chopped and well combined. Add parsley and cilantro, and process until finely chopped but not smooth.
- Bake for 1 hour. Uncover and bake until fork-tender and lightly crisp, about 10 minutes more. Serve immediately with salsa verde and red pepper.