A Christmas Recipe Roundup 🎅🏻

And not a moment too soon!

Maybe you’re like me and waited until December 22nd (!) to finalize your Christmas menu. I made my grocery order just last night, and now I’ll be picking it up at 5pm on Christmas Eve with all the other losers.

If you could still use some last minute menu inspo, I give you my plethora of recently-shared Christmassy recipes that are sure to delight. (The braised pearl onions, especially!)

For paid subscribers, you’ll also see a bonus holiday breakfast recipe (with a video!). It could also be something fun to make in those bleary-eyed days between Christmas and New Years. There’s also a little diary entry about what I’ve been up to the past few weeks! This season has flown by, and I feel like it’s just slipping away so fast, so I’m determined to slow down and enjoy the next few days, and genuinely take some days off next week- I hope you’re able to do the same. 🎄

Anyway, onto the recipes!

Apple Turnovers

Ingredients:

For the apple filling

• 4 apples, peeled and diced

• 2 tsp apple pie spice (or swap in a combination of cinnamon, clove and allspice)

• 1/4 cup brown sugar

• 1/8 tsp fresh ground nutmeg

• Pinch of salt

• Juice of 1 lemon

To assemble

• 2 sheets frozen puff pastry

• 1 beaten egg

• 2 Tbsp turbinado sugar (optional)

For the icing

• 2/3 cup powdered sugar

• 1 1/2 Tbsp whole milk

• 1/4 tsp vanilla extract

Instructions:

In a large saucepan, combine the apples, apple pie spice, brown sugar, salt, nutmeg and lemon juice and cook over medium low heat until the apples are soft but still hold their shape, about 20 minutes. Cover them as they cook and stir occasionally to prevent burning. Using the back of a wooden spoon or a potato masher, gently mash about half the apples. Allow to cool and store in a container in the fridge for up to 3 days on advance. Be sure the filling is completely cooled before assembling, otherwise, it may cause the butter in the puff pastry to melt or leak out of the pastry.

When you’re ready to bake, take your sheet of frozen puff pastry and gently roll it out on a floured surface until it is a few inches larger. Cut the pastry sheet into 6 even rectangles. Repeat with the other sheet of puff pastry to create 12 rectangles.

Take one rectangle at a time and gently stretch it in both directions, then place about 2 Tbsp of the apple filling on one side of the rectangle. Fold the other side over, and crimp closed with the tines of a fork. Repeat until all the turnovers have been filled.

Preheat the oven to 375. Place the turnovers on a rimmed baking sheet lined with parchment and gently brush them with the beaten egg, and then top with a generous sprinkle of turbinado sugar. Bake for between 15 and 25 minutes or until golden brown and very crisp.

While the turnovers cool, make the glaze. Combine the sugar, milk and vanilla in a bowl and whisk to combine. Start with the first Tbsp of milk and then add the last 1/2 Tbsp if needed. Use the whisk to drizzle the glaze over the turnovers. Serve warm!

Easy Oatmeal Pancakes

I worked on this recipe in partnership with the North Texas Food Bank. I’m very proud to be supporting them this season, and I encourage everyone to support your local food banks, and learn more about food insecurity in your area. If you’re able to donate, you can do so here!

Ingredients:

• 3/4 cup all-purpose flour

• 1 tablespoons sugar

• 1 teaspoon baking powder

• 1⁄4 teaspoon baking soda

• 1⁄4 teaspoon salt

• 3/4 cup water or milk

• 3/4 cup quick oats

• 1 egg

• 1 tablespoon canola oil

Instructions:

Gently mix all ingredients in a large bowl until blended. Place a pan on the stove. Lightly grease the pan with a small amount of butter (1 teaspoon) or a cooking spray, and heat on medium high.

Use a ladle (or 1/3 cup measuring cup) to scoop the pancake mix and pour it into the pan, forming the circles or shapes desired. Allow the batter to bubble and then flip each pancake as the edges start to cook. Remove each pancake from the pan when both sides are slightly browned, and the middle is fully cooked.

For the cinnamon honey butter

• 1 stick, softened unsalted butter

• 2 Tbsp honey

• 2 tsp cinnamon

• Pinch of salt

Combine all the ingredients in a bowl and mash together with a fork until it is well combined, but there are still some streaks of honey and cinnamon. Can be made a few days in advance and kept in the fridge!

Giant Beef Ribs

Ingredients:

• 4-5 lb slab of whole beef ribs

• 2 Tbsp yellow mustard

• 1/4 cup seasoned salt

• 1/4 black pepper

• 2 Tbsp Worcestershire sauce

• 1/3 cup beef tallow

Instructions:

Trim the corners of your slab ribs, then lather generously in mustard, black pepper and seasoned salt. Place on a rimmed baking sheet with a wire rack, and cook at 200 for 1-2 hours. Spritz or gently brush the ribs with Worcestershire sauce, and then increase the oven temperature to 250 degrees and cook for another 4-6 hours. Remove from the oven, and wrap in foil with some beef tallow underneath and on top of the ribs. Increase the oven to 275 and cook for another 1-2 hours. Pull the ribs when they hit 206-212 degrees internally. Let rest for about 20 minutes, and then slice and serve!

Braised Pearl Onions with Cheese and Bread Crumbs

Ingredients:

• 1.5 lbs pearl onions

• 2 Tbsp olive oil

• 1/4 cup red wine (optional)

• 1.5 to 2 cups beef stock

• 1/4 cup red wine

• 2 tsp Worcestershire sauce

• 1 Tbsp Dijon or whole grain mustard

• 1/4 tsp dried thyme

• 2/3 cup panko breadcrumbs

• 1 Tbsp salted butter

• 2/3 cup shredded fontina or Gruyère. Herse

• 1 tsp cornstarch

• Salt and pepper to taste

Instructions:

If you’re using fresh pearl onions, start by trimming off the root ends and blanching them in boiling water, then shock them in an ice bath. Squeeze the onions to take the skin off, and set aside.

Preheat a small Dutch oven, medium sauce pan or sauté pan over medium heat, and add some olive oil. Add the onions and allow them to sauté and start browning, about 3-5 minutes. Deglaze the pan with the red wine or just use extra beef stock. Add the beef stock, Worcestershire, mustard and thyme and season with salt and pepper.

llow the onions to braise over low heat, uncovered, until the onions are soft, and the cooking liquid has reduced, about 20-30 minutes. Keep some extra beef stock on hand in case you need to add some extra liquid.

In the meantime, prepare the breadcrumbs by melting together some butter and olive oil in a skillet over medium low heat. Add the breadcrumbs, season with salt and pepper and toast, stirring and tossing constantly until they are golden brown and crunchy, about 5-7 minutes. Remove from the heat and set aside.

Make the cornstarch slurry and add it to the onions when they are almost done braising. Stir to combine and let the sauce simmer and thicken for a minute. Turn the heat off and sprinkle the shredded cheese over the onions and broil until the cheese is melted and browned in spots, about 3-5 minutes.

Remove the onions from the oven, sprinkle the toasted bread crumbs on top and finish with the chopped chives. Serve warm!

Duck Fat Roast Potatoes

Ingredients:

• Yukon gold potatoes

• Rendered duck fat (can swap in beef tallow or a combination of olive and avocado oil)

• Salt, pepper and garlic powder to taste

Instructions:

Dice the potatoes into 1 inch thick cubes and place in a pot. Cover with water and season generously with salt and then par-boil the potatoes until they are softened but still hold their shape, about 7-9 minutes. Drain the potatoes and return them to the pot.

Using a wooden spoon, stir the drained potatoes around in the pot to rough up the surface of the potatoes so they have a floury, starchy appearance. Set aside. Meanwhile, place some rendered duck fat on a rimmed baking sheet (just enough to create a nice layer on the bottom) and place it in the oven while you preheat it to 425 degrees. Carefully remove the tray with the hot duck fat from the oven and gently pour your potatoes onto the duck fat, season with salt, pepper and garlic powder, and toss.

Roast at 425 for about 25-30 minutes, pausing to toss the potatoes every 10 minutes or so. When the potatoes are very golden and crisp, turn off the oven and allow the potatoes to cool for a few minutes in the oven for an extra crispy finish.

Escarole Salad with Bacon Fat Vinaigrette

Ingredients:

• 1/2 large head of escarole, washed and chopped

• 1 fennel bulb, sliced very thin

• 1/4 cup fennel fronds

• 6oz pancetta

• 1/4 reserved pork fat from the pancetta

• 3 Tbsp red wine vinegar

• 1 Tbsp Dijon mustard

• Black pepper to taste

• 1/4 tsp red pepper flake

Instructions:

Start by washing and chopping the escarole and slicing the fennel very thin using a mandolin or a sharp knife. Trim off the fennel fronds and set those aside too.

Slice the pancetta into a large dice and place into a cold pan over low heat. Render the fat and allow the pancetta to get crisp for about 25 minutes, turning the pancetta as needed.

When the pancetta is dark and crisp, set aside on a plate lined with paper towel. Strain the reserved bacon fat into a glass measuring cup and allow to cool briefly.

In a bowl, add the 1/4 cup bacon fat, the vinegar, Dijon, black pepper and red pepper flake and whisk to combine. Arrange the escarole, shaved fennel, fennel fronds, and pancetta in a large salad bowl, then pour over the warm vinaigrette and toss to combine.

Beef Tenderloin Two Ways

Ingredients:

• 5 lb beef tenderloin, trimmed and tied

• 3 Tbsp salt

• 2 Tbsp black pepper

• 1 stick, softened salted butter

Instructions:

Arrange the tenderloin on a rimmed baking sheet with a wire rack, and pat dry. Season generously with half the salt, then coat with the butter and the rest of the salt and pepper. Roast at 500 degrees for about 25 minutes, or until it reaches an internal temperature of 125 degrees for medium rare. Cook another 7-10 minutes for medium, but double check the internal temperature, as every oven is a little different. The beef will rise in temperature by a few degrees as it rests.

Cover with foil and allow the beef to rest for about 20 minutes, then slice and serve.

For the horseradish cream sauce:

• Reserved drippings from the bottom of the tenderloin pan

• 7oz sour cream

• 1 Tbsp Worcestershire sauce

• 1 Tbsp prepared horseradish

• 1/2 tsp mustard powder, or 2 tsp dijon mustard

• Salt and pepper to taste

Instructions:

In a skillet over low heat, add the pan drippings, sour cream, Worcestershire sauce, horseradish, mustard powder (or dijon), and salt and pepper and whisk to combine. Serve warm on the side of your tenderloin!

For the version of this I used for the appetizer recipe, I combined all the same ingredients (except for the pan drippings) and then mixed them together without heating anything up. Can be stored in the fridge for a couple days in advance!

Beef Tenderloin Crostini

For the salt and pepper crostini toasts:

• 1 baguette, sliced thin

• 2 Tbsp olive oil

• Salt and Pepper to taste

Arrange the baguette slices on a sheet tray, drizzle with olive oil, sprinkle with salt and pepper and bake at 400 degrees until browned and crunchy, about 10 minutes.

Slice any leftover tenderloin very thin, and arrange on a platter. To assemble, spread a little horseradish sauce, add some arugula and tip with the sliced tenderloin and some fleur de sel.

I hope everyone is gearing up for a festive next few days, and if you happen to make any of these recipes and post them on Instagram, please tag me (@harry.wallace) because I’d love to see!

For paid subscribers, keep scrolling for a bonus holiday breakfast recipe and a little catch up. ❤️