Whatever the occasion, these crowd-pleasing recipes will make for a party your guests won’t soon forget. Instead of turkey or ham, try a whole chicken cooked with lemon, garlic, and olive salad for a main dish that’s packed with flavor. Plus, we’ve included fresh takes on appetizers and side dishes, like Pickled Shrimp, roasted Brussels sprouts with spicy peppers, and salad with crispy andouille sausage and a bright lemon vinaigrette. And we couldn’t forget dessert and drinks! Freshly baked Danish and fizzy pomegranate mojitos will keep the holiday cheer going all night long for Christmas 2022 and beyond. Follow us on Instagram at @louisianacookin and show us what you’re cooking this season! Find more holiday content here.
An Elegant Holiday Feast for Christmas 2022
Roasted lemons and garlic impart massive flavor to this recipe while olive salad adds a unique finishing touch.
Roasted Lemon and Garlic Spatchcock Chicken
Makes 4-6 Servings
Ingredients
- 1 (3- to 4-pound) whole chicken, giblets discarded
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 6 cloves garlic, smashed
- 3 tablespoons fresh thyme leaves
- 3 lemons, sliced
- 1½ cups drained olive salad*
- Garnish: fresh thyme sprigs
Instructions
- Preheat oven to 425°. Lightly spray a rimmed baking sheet with cooking spray.
- Place chicken breast side down with legs toward you. Using sturdy scissors, cut along either side of backbone to remove it, cutting through rib bones as you go. Open chicken out, and turn over. Flatten breastbone with the heel of your hand so the meat is all one thickness. Rub chicken with oil.
- In a small bowl, combine lemon zest and 1 teaspoon salt. Lift breast skin of chicken, and spread zest mixture on breast. Rub chicken with remaining ½ teaspoon salt and pepper. Sprinkle garlic and thyme leaves on chicken. Place, breast side up, on prepared pan. Arrange lemon slices around chicken.
- Bake for 45 minutes. Top with olive salad, and bake until an instant-read thermometer inserted in thickest portion registers 165°, about 15 minutes more. Serve with roasted lemons. Garnish with thyme sprigs, if desired.
Notes
*We used Boscoli Italian Olive Salad.
This appetizer is the perfect way to kick-start your next party. Let it marinate in the fridge overnight, and it’ll be ready to serve when guests arrive.
Pickled Shrimp
Makes 6 to 8 Servings
Ingredients
- 1½ cups olive oil
- 6 cloves garlic, crushed and divided
- 4 cups water
- 2 tablespoons plus 2 teaspoons Creole seasoning, divided
- 2 pounds large fresh shrimp, peeled and deveined (tails left on)
- 1 to 2 serrano chiles, seeded and sliced
- 1 Fresno chile, seeded and halved
- ½ medium red onion, cut into slivers
- ½ cup pineapple juice
- ⅓ cup fresh lime juice
- ¼ cup fresh parsley leaves
- ¼ cup Champagne vinegar
- 1 fresh bay leaf
- ½ teaspoon celery seed
- Crackers, to serve
Instructions
- In a medium saucepan, cook oil and 4 garlic cloves over medium heat until garlic is golden brown. Remove from heat. Transfer to a large bowl. Let cool completely.
- In a large stockpot, bring 4 cups water and 2 tablespoons Creole seasoning to a boil over high heat. Remove from heat, and add shrimp; let stand until shrimp are pink and begin to curl. Drain. (Do not rinse). Add to oil mixture. Add all chiles, onion, pineapple juice, lime juice, parsley, vinegar, bay leaf, celery seed, remaining 2 teaspoons Creole seasoning, and remaining 2 garlic cloves, stirring until combined. Cover and refrigerate overnight, stirring occasionally. Discard bay leaf. Serve with crackers.
The light and bright lemon vinaigrette stands up well to the sturdy kale and smoky andouille sausage in this salad.
Lemon, Kale, and Andouille Sausage Salad
Makes 6 to 8 Servings
Ingredients
- ½ (16-ounce) loaf French bread, cut into 1-inch cubes
- ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 cup grated fresh Parmesan cheese, divided
- ½ teaspoon crushed red pepper
- ¼ cup fresh lemon juice
- 1 teaspoon Creole mustard
- ½ teaspoon kosher salt
- ½ teaspoon grated garlic
- ⅛ teaspoon ground black pepper
- ½ pound andouille sausage, chopped and cooked
- 1 (4-ounce) container fresh baby kale
- ¼ cup chopped roasted salted almonds
Instructions
- Preheat oven to 400°. Lightly spray a rimmed baking sheet with cooking spray.
- In a large bowl, toss together bread cubes and 2 tablespoons oil. Add ½ cup cheese and red pepper, tossing to coat. Place on prepared pan.
- Bake until crispy, 10 to 12 minutes, turning occasionally. Let cool.
- In a small bowl, whisk together lemon juice, mustard, salt, garlic, black pepper, and remaining ¼ cup oil until thoroughly combined.
- In a large bowl, place andouille, kale, almonds, and croutons. Top with dressing, tossing until combined. Sprinkle with remaining ½ cup cheese.
This flavorful side dish cooks in just 30 minutes, making holiday entertaining a breeze.
Spicy Brussels Sprouts
Makes 6 Servings
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 1 Fresno chile, seeded and thinly sliced
- ½ medium sweet onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°. Lightly spray a rimmed baking sheet with cooking spray.
- In a large bowl, toss together all ingredients until well combined and sprouts are lightly coated. Arrange in a single layer on prepared pan.
- Bake until lightly browned, 25 to 30 minutes, turning once or twice during baking.
Pomegranate juice and mint-infused simple syrup give this drink a festive feel.
Pomegranate Mojito Cocktail
Makes 1 Serving
Ingredients
- Lime wedge and pomegranate arils, to serve
- ¼ cup rum
- ¼ cup pomegranate juice
- 2 tablespoons fresh lime juice
- 2 tablespoons Mint Simple Syrup (recipe follows)
- Cold sparkling mineral water, as needed
- Garnish: fresh mint sprig
Mint Simple Syrup
- ⅔ cup sugar
- ⅔ cup water
- 1 ounce fresh mint leaves
Instructions
- In an 8-ounce glass, place lime wedge and pomegranate arils. Fill glass halfway with ice.
- In a shaker with ice, place rum, pomegranate juice, lime juice, and Mint Simple Syrup. Shake lightly to chill and combine. Pour into prepared glass, and add desired amount of cold sparkling water. Garnish with mint sprig, if desired.
Mint Simple Syrup
- In a small saucepan, combine sugar and ⅔ cup water. Cook over medium-low heat, stirring frequently, just until sugar dissolves. Remove from heat.
- Tear mint leaves, and place in a heatproof bowl. Pour simple syrup over leaves, and let cool to room temperature, stirring occasionally. Cover and refrigerate until ready to use, at least 30 minutes. (The longer the mint leaves stay in the syrup, the stronger the mint flavor will be.)
Notes
KITCHEN TIPS: To make a bigger batch of this cocktail (8 servings), place fresh mint leaves, lime wedges, and pomegranate arils in the bottom of a pitcher. Add 2 cups rum, 2 cups pomegranate juice, 1 cup lime juice, and 1 cup Mint Simple Syrup. Cover and refrigerate until cold or ready to serve. Prepare glass as directed in step 1, pour into prepared glass, and finish with cold sparkling water and mint sprig.
To change this to a mocktail, replace the rum with an equal amount of pomegranate juice or simply add more sparkling water. Pomegranate juice will bring forward the pomegranate flavor and have a richer color, while adding sparkling water will make it lighter and bubblier.
To change this to a mocktail, replace the rum with an equal amount of pomegranate juice or simply add more sparkling water. Pomegranate juice will bring forward the pomegranate flavor and have a richer color, while adding sparkling water will make it lighter and bubblier.
Filled with bittersweet chocolate and topped with tart raspberries, these pastries are a sweet way to round out your meal.
Mini Chocolate Danish
Makes 18
Ingredients
- 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
- 1 large egg, lightly beaten
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 3 tablespoons granulated sugar
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1½ tablespoons all-purpose flour
- ¼ teaspoon kosher salt
- 2 ounces bittersweet chocolate, melted, plus more for drizzling
- Confectioners’ sugar
- 36 small raspberries
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Gently unfold 1 puff pastry sheet, and place on a lightly floured surface. Trim edges to create a 9-inch square. Cut into 9 (3-inch) squares.
- Fold 1 square in half to form a triangle, with the fold toward you. Using a sharp paring knife and starting ¼ inch from right side of triangle, cut from base of triangle to ¼ inch below top point. Starting ¼ inch from left side, cut from base of triangle to ½ inch below previous cut. Unfold square; brush with egg. Fold cut left side over center, and place point in line with opposite inside point. Fold cut right side over center, and place in line with opposite inside point. Place on prepared pan. Repeat with remaining squares, placing at least 1 inch apart on prepared pan. Refrigerate until firm, 15 to 20 minutes. Repeat with remaining puff pastry.
- In a medium bowl, whisk together cream cheese and butter until smooth. Whisk in granulated sugar, egg yolk, and vanilla. Whisk in flour and salt until smooth. Whisk in melted chocolate. Spoon filling into center of each puff pastry (a little less than 1 tablespoon each), making sure to keep as much as possible off outside edges.
- Bake until puffed and deep golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Before serving, drizzle with melted chocolate, and dust with confectioners’ sugar. Top each Danish with 2 small raspberries.
