Looking for some inspiration for your holiday cooking? I have rounded up some favorite holiday recipes for your culinary review!
From appetizers and salads to entrees and desserts, here are some quick links to some of my holiday “all-star” recipes. Enjoy!
Think “Frozen Assets”
Your most important appliance may not be your stove or refrigerator. Dust off that freezer that is lurking in you basement or garage and fill it up with some frozen appetizers. Your arsonal of “frozen assets” are just waiting to be called to action of a holiday party assignment.
Gazpacho “Shooters” with Shrimp
Don’t settle for shrimp cocktail when you can make these simple gazpacho shooters that were featured in Chef Milligan’s Labor Day Milwaukee Journal Sentinel article. Use small shot glasses of any size and simply pour in the gazpacho and garnish with a cooked shrimp!
Have your guests do the prep work! Offer a crostini “bar” which various toppings and toasted French bread slices.
Along with traditional toppings, try sliced pears and bleu cheese or pomegranates, honey and goat cheese.
One of Chef Milligan’s favorite Milwaukee Journal Sentinel articles was her “Six in Sixty” feature. Six appetizers that can be prepared in 60 minutes, with one minute to spare to have a glass of wine before you open the door for your guests!
Take a look at these easy to prepare quick appetizers.
Head to the deli and grab some interesting sliced meats, cheeses and sausages. Set them out on a
decorative board along with toasted bread slices. Hit the olive bar and grab a mix of your favorites. Make a
tapanade, marinate the in olive oil or put the on top of some feta cheese for some quick bites.
Soups and Salads
Chef Milligan’s most requested soup of all time – her Maple Butternut Squash Bisque.
You can’t go wrong with this heart-warming soup for a holiday first course.
A great winter soup, this vegetable bisque is made with parsnips Yukon gold potatoes and cauliflower.
Garnish with a drizzle of basil oil and garnish with frizzled sweet potato.
Even though it may not be tomato season, you can still make a delicious tomato soup. Garnish with a French bread
Brussels sprouts are not just for a vegetable course. Shaved sprouts tossed with pomegranates and walnuts make
a terrific holiday salad course.
Pre-roast the pears and squash a day ahead. The dressing can also be prepared ahead.
The Cara Cara orange, available December through April, is a newer addition to the American citrus market. Sometimes referred to as a red navel, the Cara Cara is a cross between the Washington navel and the Brazilian Bahia navel. Try them with roasted beets and goat cheese for this colorful salad.
Try something different this holiday season. How about a delicious rack of lamb or duck breast for a holiday dinner entree?
You can even “fancy up” a chicken breast by making a chicken roulade (rolled stuffed chicken breast) finished with
a colorful lingonberry sauce.
Need a vegetarian entree for the holidays? Try this delicious grain-stuffed acorn squash.
Watch a video of me making this great entree with its own edible container – the squash!
Watch this video of Chef Milligan preparing individual salmon wellingtons (salmon stuffed with shrimp basil mousse
and wrapped in puff pastry) finished with a raspberry reduction.
Even it your dinner has a few “bumps on the road,” a great dessert will make your guests forget all of your
minor culinary mistakes. Here are some recipes you may want to try
Buche de Noel
Christmas Log Cake
It looks harder than it is! This impressive cake is actually a chocolate cake made in a jelly-roll pan (or a cookie sheet pan with sides) then filled and frosted with an easy chocolate buttercream. Meringue mushrooms and some rosemary finish the dessert.
Add all three types of pies into one so your guests don’t have to decide.
Three layers of lemon – lemon zest is in the shortbread crust following by a layer of homemade lemon
curd then a topping of baked lemon custard.
Add some winter spices like cinnamon, cloves and ginger to give a creme brûlée a touch of the season!