Christmas Dinner Recipes

Ingredients

for 8 servings

PIE DOUGH

• 2 ½ cups flour(315 g)
• 1 teaspoon salt
• 1 ½ sticks butter, 1 1/2 sticks, cold, cubed
• 8 tablespoons ice water, or as needed

FILLING

• 2 ½ lb granny smith apple(1 kg), cored, sliced, peeled
• ¾ cup sugar(150 g)
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ lemon
• 1 egg, beaten
• 1 tablespoon sugar

TOPPING

• 1 scoop vanilla ice cream

Preparation

1. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
2. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
5. Peel the apples, then core and slice.
6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
7. Mix until combined and all apples are coated. Refrigerate.
8. Preheat the oven to 375°F (200°C).
9. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
10. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
11. Pour in apple filling mixture and pat down.
12. Roll the other half of the dough on top.
13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
14. Brush the pie with the beaten egg and sprinkle with the sugar.
15. Cut four slits in the top of the pie to create a vent.
16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
17. Allow to cool completely before slicing.
18. Top with ice cream and serve.
19. Enjoy!

Ingredients

for 4 servings

HAM

• ¼ cup brown sugar(55 g)
• ¼ cup dijon mustard(60 g)
• 1 ½ lb boneless ham(680 g), pre-cooked
• 1 tube crescent dough, pre-made
• egg, beaten

APPLE CIDER SAUCE

• 1 cup apple cider(240 mL)
• ⅓ cup cider vinegar(80 mL)
• ⅓ cup honey(110 g)
• 1 tablespoon dijon mustard
• 1 teaspoon chili powder

Preparation

1. Preheat the oven to 350°F (180°C).
2. Mix the brown sugar and mustard in a small bowl.
3. Score the pre-cooked ham and brush the mustard mixture over the ham. Roast the ham for 20 minutes.
4. Wrap the ham in crescent roll dough.
5. Place the wrapped ham on parchment-lined baking sheet and brush with egg wash. Bake for another 20 minutes.
6. While the ham is baking, make the apple cider sauce. In a medium pot, bring the apple cider, cider vinegar, honey, mustard, and chili powder to a boil over medium-high heat. Reduce the heat to medium-low and let the sauce thicken.
7. Slice the ham and serve with the apple cider sauce.
8. Enjoy!

Ingredients

for 6 servings

• 2 carrots, diced
• 1 cup butternut squash(125 g), diced
• 1 ½ cups broccoli floret(225 g)
• 2 tablespoons oil
• 4 lb small whole chicken(2 kg)
• salt, to taste
• black pepper, to taste
• 1 leaf fresh thyme leaf, to taste
• 3 sprigs fresh thyme sprigs, for garnish
• butcher’s twine

Preparation

1. Preheat oven to 425°F (220°C).
2. In a large, ovenproof skillet or frying pan, mix together the carrots, squash, and broccoli, and coat with the oil. Spread the veggies into 1 even layer.
3. Place the chicken on top of the veggies.
4. Season the bird on all sides and in the cavity with salt, pepper, and fresh thyme leaves. While seasoning the bird, make sure that enough seasoning has fallen onto the veggies below to give them good flavor.
5. To truss the chicken, fold the wingtips underneath the breasts so that they fit snugly. Using a piece of butcher’s twine, tie the legs together so the bird holds a nice shape.
6. Bake for 1 hour, or until a thermometer inserted into the thickest part of the breast reads 160°F (70°C).
7. NOTE: Once resting out of the oven, the temperature will continue to rise to a safe 165°F (75°C).
8. Let the chicken rest for at least 15 minutes once out of the oven, so that all of the juices in the meat can settle and the internal temperature has time to finish rising.
9. Carve the bird as desired.
10. Serve on a plate with the veggies, and fresh thyme sprigs for garnish.
11. Enjoy!

Ingredients

for 4 servings

• 1 lb carrot(455 g)
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons maple syrup
• fresh parsley, chopped, to serve

Preparation

1. Preheat oven to 400˚F (200˚C).
2. Add the carrots to a sheet pan, and toss with olive oil, salt, pepper, and maple syrup.
3. Roast for 20 minutes.
4. Top with parsley.
5. Enjoy!

Ingredients

for 4 servings

• 1 ½ lb brussels sprouts(680 g), halved
• 2 pears, cored and sliced into wedges
• ½ cup yellow onion(75 g), finely chopped
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 4 lemon wedges
• 1 tablespoon honey
• ¼ cup dried cranberry(30 g)

Preparation

1. Preheat oven to 450°F (230˚C).
2. In a large bowl, add the Brussels sprouts, onion, olive oil, salt, and pepper, and mix to combine.
3. Transfer to a parchment paper-lined baking sheet and add pears.
4. Bake for 15 minutes. Stir once, then back for an additional 10-15 minutes, until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized.
5. Squeeze the lemon over the Brussels sprouts and drizzle with the honey.
6. Add the dried cranberries and stir to combine.
7. Bake for an additional 25-35 minutes.
8. Enjoy!