Welcome to Christmas Dishes with Christmas Wishes
This blog post isn’t about elaborate Christmas meals that we make every year, I’ve got other Christmas blogs for that. This is about simple little dishes that are nice around the Christmas holidays. They can be made anytime of the year, I suppose. But they just look so nice and festive at this time.
Perhaps if you are headed out the door to a Christmas office party? Or a family reunion and you just need to take ONE dish? Perhaps we can help you.
These are more of a ‘casual Christmas’ cooking dishes. Nothing fancy or elaborate but very pretty and tasty.
Because this is a living website we will be adding to this as we go so we hope you check back now and again.
Thank you for stopping by.
Merry Christmas Wishes for Your Christmas Dishes
In No Time, Pear and Thyme Dessert
Doesn’t it look delicious?
2 Pears (Sliced in half and cored)
1 Bunch Fresh Thyme sprigs
2 Tbsp Honey
3 Tbsp Lemon Juice
Zest of 1 Lemon
4 Sprigs of Mint
4 Heaping Tbsp. Whipped Cream or…
TIP: If you don’t have whipped cream you can substitute it with 4 Tbsp sour cream mixed with about 1 1/2 Tbsp sugar.
Using an oven proof saute pan, drizzle in your honey and top with the fresh Thyme and lemon juice.
Slice your pears in half and core out the seeds using a melon baller, leaving the stem.
Then either use the whole half pear or slice the pear into seven or so sections leaving the top of the pear intact.
For the rest of this recipe we sliced the pear into sections. As shown in photo below.
Bake the sliced pears at 350’F for 10 min.
As the pears cook, they will release some juice making a nice syrup.
After 10 minutes remove from the oven and set aside until slightly cool.
Carefully remove the pears from the pan and spread them out from the center on your serving plate. Using a fork, remove the Thyme from the pan. Pour your Thyme and Lemon infused syrup over the pears. Place a dollop of whipped cream or sweetened sour cream in the center of the pear and garnish with lemon zest, pomegranate seeds, and sprig of mint as shown.
Christmas Shaped Pasta Salad
1 20 oz. Package of Tri-Color Christmas Shaped Pasta
Oil and Vinegar Italian Salad Dressing to coat
1/2 Cup Chopped Red Bell Pepper
1 1/2 Cups Black Olives sliced
Crumbled Feta Cheese
Cook your pasts in a large pot of boiling water for about 8 min. or until al dente. Drain the pasta well in a colander.
In a large bowl, add your pasta and the rest of your ingredients mixing well. Place the pasta in the refrigerator to let the ingredients combine.
You can use any pasta shapes that you like for this. We used pretty Christmas shapes.
Julie’s Christmas Mac N’ Cheese
12 oz Package of Whole Wheat Penne Pasta
3 Tbsp Butter
3 Tbsp Four
1 1/2 Cups Milk
1/2 Cup Half-and-Half
1/4 Cup Grated Parmesan Cheese
1 Cup Shredded Gruyere Cheese
1/2 Cup Shredded Asiago Cheese
1/2 Cup Shredded White Cheddar Cheese
2 Cups Fresh Spinach
1 Tbsp White Pepper
1/2 tsp Freshly Grated Nutmeg
4 oz. Sun Dried Tomato and Garlic “Chavrie” Goat Cheese
Whole Pink Pepper Corns
The Pretty Pink Peppercorns and the Pretty Pink Goat Cheese
In a large pot, boil the pasta until al dente… about 8 min. Drain well in a colander and set aside.
In a large pot, place in the butter, and melt over medium heat…
then add your flour. Mix well with a whisk and cook for about 2 min.
You have now made what is called a roux!
Add your milk and half-and-half and mix well with your whisk. Your mixture will start out thin, then get thick as the roux absorbs the milk and half-and-half.
You have now made a Bechamel sauce!
Here are the cheeses we used.
White Cheeses Look Beautiful Here
A picture of the thickened Bechamel sauce. Now, add your shredded cheeses to the Bechamel sauce.
Let Them Melt into the Pot
Mix the sauce well with a whisk until smooth, and place the mixture over a lower heat to keep the mixture warm.
You have now made a Mornay sauce!
TIP: A Mornay sauce is also a Fondue sauce with a little white wine added and is great for dipping in crusty breads, cooked sausages, or cooked vegetables, and even raw fruits such as apple and pear.
Crush your white pepper corns using a knife or the bottom of a dish as shown.
Add as much or as little to the Mornay sauce.
Now, grate in your fresh nutmeg.
Stir well, then add your drained pasta to the still warm Mornay sauce.
Combine well with a large spoon.
Add in your fresh spinach leaves and stir to combine.
Add the mixture to a casserole dish…
We used a non-stick casserole dish but if you don’t have one, then spray a non-stick cooking spray.
Bake at 350’F for about 20 – 25 min. until bubbling hot.
Crumble the goat cheese over the casserole and add the pink pepper corns when the casserole is removed from the oven.
Place back in the oven for another 5 min. or until the goat cheese starts to melt.
Julie and Gordon