At Creative Dining, the Holidays can not come soon enough. From the Wish Lists to the Winter Jingles, for many, the Holiday elicits memories of full plates and full hearts. Our team looked at the top three most popular holiday foods from last Christmas according to Statista, and came up with our favorite recipes for each!
1. Sage & Cheddar Holiday Mashed Potatoes
- 4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
- 1/4 cup (1/2 stick) butter
- 2 tablespoons plus 1 teaspoon minced fresh sage
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 2 1/4 cups (packed; about 9 ounces) coarsely grated aged white cheddar cheese
- Chicken or Vegetable Stock
Butter 8- to 10-cup baking dish. Cook potatoes in a large pot of boiling Chicken or Vegetable Stock until tender, about 12 minutes.
Meanwhile, melt butter in a medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add the still warm cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon of sage. (Can be made 2 days ahead. Cover with plastic; chill.)
Preheat the oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
I love mashed potatoes. Every Sunday, as a child, we would sit around the table as a family. My Grandma was always the cook in the family and made everything. The only thing my Grandpa was allowed to make was mashed potatoes! Mashed potatoes remind me of him.Ian Ramirez, Director of Culinary Innovation and Operations
2. Church Window Holiday Cookies
- 2 cups semisweet chocolate chips
- 1/2 cup butter, cubed
- 1 package (10 ounces) pastel miniature marshmallows
- 1/2 cup chopped walnuts, toasted
- 2 cups flaked coconut
In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts.
Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. Slices.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
My mom would always make church window Christmas cookies, and every time I taste one it is a nostalgic feeling of Christmas.Ian Ramirez, Director of Culinary Innovation and Operations
3. Holiday Stuffing
- One 16-ounce bag stuffing cubes
- 6 tablespoons unsalted butter, plus more for greasing the pan and topping
- 1 pound fresh sage smoked sausage, casings removed
- 1 medium onion, chopped
- 2 Michigan apples
- 1 to 2 ribs celery with leaves, chopped
- Kosher salt
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup walnut pieces, toasted
- 2 large eggs, beaten
Preheat the oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
I love stuffing because you can have it by itself. It’s a meal on its own! It can almost be the center of every plate.Ian Ramirez, Director of Culinary Innovation and Operations
What is Ian’s Favorite Holiday Food?
My favorite Christmas food is Alaskan Sockeye Salmon. My brother lives in Alaska, and he always sends it to me. Reminds me of him even when I don’t see him during the Holidays.Ian Ramirez, Director of Culinary Innovation and Operations
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