15 Delightful and Delectable Christmas Recipes For A Delicious Christmas

Celebrate the festive season with a delectable array of Christmas recipes that promise to infuse warmth and joy into your home. From the rich aroma of a Black Carrot Cake, adorned with festive flavors, to the Raspberry Lamington Trifle offering a burst of fruity indulgence, these recipes are crafted by seasoned chefs to elevate your holiday dining experience. Indulge in the velvety goodness of a Cranberry Orange Bundt Cake or savor the comforting spiciness of Mix Spiced Blondies. These delightful creations, including a Red Velvet Oreo Brownie and a heavenly Pistachio Cupcake, ensure a flavorful and festive feast for your loved ones.

Black Carrot Cake by Chef Sanjeev Kapoor

Ingredients

• Grated black carrots
• Butter, room temperature
• Sugar Free Green Powder
• Vanilla essence
• Eggs
• Almond flour
• Refined flour (maida)
• Baking powder
• Baking soda
• Mace powder
• Nutmeg powder
• Orange juice
• Chopped walnuts
• Black raisins
• Poppy seeds (khuskhus)

Method

1. Preheat the oven at 180˚C.
2. Beat butter with Sugar Free Green Powder until light and fluffy. Add vanilla essence.
3. Add eggs one at a time, beating after each addition. Fold in black carrots.
4. In a separate bowl, mix almond flour, refined flour, baking powder, baking soda, mace powder, and nutmeg powder.
5. Combine the black carrot mixture with the flour mixture. Add orange juice and mix.
6. Fold in walnuts and black raisins. Transfer batter to a loaf mold, sprinkle with walnuts, black raisins, and poppy seeds.
7. Bake for 40-45 minutes. Cool, slice, and serve.

Raspberry Lamington Trifle by Jaybir Negi, Pastry Chef at The Deltin, Daman

Ingredients

• Frozen raspberries
• Granulated sugar
• Hazelnut liqueur
• Heavy cream
• Powdered sugar
• Vanilla extract
• Mascarpone cheese
• Plain lamingtons
• Roasted, chopped hazelnuts
• Additional raspberries for garnish

Instructions

1. Combine raspberries, sugar, and hazelnut liqueur. Let sit for 15 minutes.
2. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in mascarpone cheese.
3. Tear lamingtons into pieces and arrange half in a trifle bowl.
4. Spoon half of the raspberry mixture and half of the cream mixture over the lamington layer.
5. Repeat layering with remaining lamington pieces, raspberry mixture, and cream mixture.
6. Refrigerate overnight.
7. Garnish with hazelnuts and raspberries before serving.

Cranberry Orange Bundt Cake by Chef Aditi Dixit, CYK Hospitalities

Ingredients for the Cake

• Unsalted butter
• Granulated sugar
• Light brown sugar
• Orange zest
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Fresh orange juice
• Buttermilk
• Cranberries
• Melted shortening for greasing
• Additional cranberries for topping

Ingredients for the Glaze

• Confectioners sugar
• Fresh satsuma or orange juice
• Vanilla extract
• Salt

Method

1. Preheat oven to 175°C.
2. Cream butter, sugars, and orange zest. Add eggs one at a time, then vanilla.
3. Sift together flour, baking soda, and salt. Alternate adding dry ingredients and liquids to the butter mixture. Fold in cranberries.
4. Grease a bundt pan, pour batter, and bake for 45-50 minutes.
5. For the glaze, whisk ingredients together and pour over cooled cake.

Mix Spiced Blondie by Chef Nandini Malhotra, C.Y.K Hospitalities

Ingredients

• All-purpose flour
• Baking powder
• Salt
• Ground cardamom
• Nutmeg
• Black pepper
• Ground cinnamon
• Unsalted butter
• Brown sugar
• Eggs
• Vanilla extract
• White chocolate chips

Instructions

1. Whisk together dry ingredients.
2. Cream butter and brown sugar. Add eggs one at a time, then vanilla.
3. Gradually add dry mix. Fold in white chocolate chips.
4. Spread batter in a square pan and bake for 30-35 minutes.
5. Cool before cutting into bars.

Butter Squash And Sage Risotto by Chef Gayatri Chaudhary

Ingredients

• Arborio rice
• Butternut squash
• Dry white wine
• Vegetable broth
• Onion
• Garlic
• Parmesan cheese
• Fresh sage leaves
• Butter
• Olive oil
• Salt and pepper

Instructions

1. Sauté onion and garlic. Add Arborio rice and toast.
2. Pour in white wine and stir until absorbed.
3. Add warm vegetable broth gradually, stirring until creamy and rice is al dente.
4. Sauté butternut squash and sage separately. Fold into the risotto.
5. Stir in Parmesan cheese. Season with salt and pepper.
6. Serve warm, garnished with sage and Parmesan.

Hershey’s Choco –Orange Cake by Chef Ranveer Brar

Ingredients

• Wet ingredients
• 2 tablespoons Hershey’s Chocolate Flavored SYRUP
• 100 grams butter
• 100 grams sugar
• 1 teaspoon vanilla essence
• 2 eggs
• 2 tablespoons orange juice

Method

1. Mix wet ingredients, add dry ingredients, and fold in finely chopped pistachios.
2. Bake at 160°C for 25-30 minutes.
3. Remove, cool, glaze with apricot jam, and garnish with dry fruits.

Pistachio Cupcakes with Raspberry & Chantilly Cream by Chef Sara Massarotto

Ingredients

• Butter
• Sugar
• Eggs
• Vanilla
• Cake flour
• Baking powder
• American Pistachios
• Heavy cream
• Powdered sugar
• Raspberries
• Pistachio kernels

Instructions

1. Cream butter, sugar, and vanilla. Add eggs.
2. Whisk flour with baking powder and fold in finely chopped pistachios.
3. Bake, cool, and decorate with Chantilly cream, raspberries, and pistachios.

Christmas Plum Cake by Chef Shashi Bhuvan Gopal, Executive Pastry Chef, The Leela Ambience Gurugram Hotel & Residences

Ingredients

• Butter
• Brown sugar
• Eggs
• Maida
• Salt
• Baking powder
• Blackjack
• All spices
• Black Sultana
• Raisins
• Dry cranberries
• Cashew nuts
• Almond
• Tutty Fruity
• Dry fig
• Dates
• Candied Orange Peel
• Candied Lemon peel
• Apricot
• Whiskey
• Rum
• Apricot Jam

Method

1. Soak dry fruits in whiskey and rum.
2. Cream butter and sugar, add eggs and vanilla. Fold in sifted dry ingredients and soaked fruits.
3. Bake at 160°C for 30-35 minutes.
4. Glaze with hot apricot jam and garnish with dry fruits.

Red Velvet Oreo Brownie by Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield

Ingredients

Eggs    2

Unsalted Butter      115 gms

Granulated Sugar 200 gms

Vanilla Extract         10 gm

Cocoa Mass 21 gm

Salt 2 gm

Red Food Color 15 gm

White Vinegar 4 gm

All Purpose Flour 94 gm

OREO CREAM CHEESE FROSTING

Cream Cheese  250 gms

Icing Sugar   80 gms

Oreo Crushed   6

Chocolate Ganache

Amul Cream 250 gms

Belgian          250 gms

Portions    11 120 Gm each

Preparation Time: – 50 mins

METHOD 

• While you’re making the brownies, spread out the butter you’ll need for the frosting and ganache so it can come to room temperature.
• Preheat the oven to 350°F (177°C). Line 8 by 8 baking tray with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.To make the browniesIn a small bowl, beat the 2 eggs together. Set aside. In a large microwave-safe bowl, melt the butter by microwaving it for 30 seconds at a time. Add 2 tsp vanilla extract, 1 cup sugar, cocoa powder, vinegar, food coloring, and salt. In that order, mix each of those components into the batter. After whisking in the eggs, gently mix in the flour until fully combined. Do not overmix. Pour the brownie batter into prepared baking pan. Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. After letting the brownies cool for half an hour at room temperature, place them in the refrigerator to finish cooling.To make the frostingWith a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy – about 1 minute. Beat on medium until smooth after adding 2 Tbsp cream and confectioners’ sugar. To make the frosting spreadable, stir in one additional tablespoon of cream. For the frosting layer to remain nice while cutting into the brownies, you want it to be thick. Crushed Oreos are folded in. After the brownies have cooled, remove them from the pan and spread the frosting over them. Stick them into the refrigerator as you prepare the ganache. The icing on the brownies should be just barely set.

Make the ganache

Break up the chocolate into small pieces in a medium bowl. Either use a microwave or a burner to bring the heavy cream to a boil. Once the chocolate is melted and smooth, pour boiling cream over it and whisk. One tiny piece at a time, cut in the butter and whisk until smooth. Drizzle over brownies with frosting. Let cool for a minimum of half an hour prior to slicing.

Chile walnuts recipe by Chef Meghna Kamdar

Take walnuts, besan, turmeric, red chilli, ginger, garlic, curry leaves, coriander leaves, fennel seeds, asafoetida, salt in a bowl and mix well. Add water, hot oil, and make it into a dough. Deep fry or air fry them by putting them in small portions.

Serve hot and crispy.

Enchiladas recipe by Noah Louis Barnes, Chef and founder, Miss Margarita

Sauce:

• 5 Guajillo peppers (seeds removed)
• 5 Ancho peppers (seeds removed)
• 50gm chopped garlic
• 10gm/1tsp Mexican oregano
• Salt and pepper to taste

Filling/Stuffing:

• 3 mushrooms
• 100gm chopped onion
• 60gm chopped garlic
• 60gm Chipotle chili paste
• Salt and pepper to taste
• Vegetable oil

Assembly:

• 4 corn tortillas
• 200gm fresh cheese crumble (optional, feta)
• 100gm finely chopped white onion
• Vegetable oil

Instructions:

1. Slightly roast peppers on a griddle, pressing flat for a few seconds. Do not burn.
2. Place roasted peppers in a saucepan with water, simmer for 15 minutes until soft.
3. Drain peppers, blend with garlic and ½ cup water until smooth. Strain if needed. Season with oregano, salt, and pepper. Set aside.
4. Sauté onion and garlic in a skillet. Add chipotle paste and sauté for 3-4min without browning.
5. Spread sautéed aromatics, place raw chicken breast, drizzle with oil, sprinkle with salt and pepper. Bake at 200°C for 20-25min until chicken is cooked.
6. Pull chicken with a fork, mix all skillet ingredients, season to taste, and set aside.
7. Heat 2 tablespoons of vegetable oil in a skillet. Dip tortillas in enchilada sauce, fry briefly on both sides. Keep warm in the oven.
8. Assemble enchiladas: Place filling in the center, fold, top with red sauce, cheese, and onion.
9. Garnish and enjoy! Typically served community/family style during festivals.

Broomcorn Millets Hummus

Hummus is an absolute party delight, classically made with chickpeas, as the world knows of it. Many restaurant menus that I have made over the years have had the main ingredient changing from moong beans to horse gram to Bengal gram fused with avocado, spinach, fried onions and so much more; but never with millets. This one is especially for you using broomcorn, paneer and beetroots. Enjoy

Ingredients

• 1 cup broomcorn
• 2 large cloves of garlic
• 1 no. green chilly
• ½ cup beetroot, boiled & peeled
• ½ cup Godrej Jersey Paneer
• 1 tbsp sesame seeds, toasted
• ¼ cup Refined Groundnut oil
• Salt as required

Instructions

1. Wash broomcorn millets thoroughly in running water three times
2. Soak in hot water for 1 hour atleast
3. Pressure cook under 8-10 whistles till they become fork tender
4. Allow it to come down to room temperature.
5. Transfer in a blender along with garlic, green chilly, Godrej Jersey Paneer, beetroot chunks, sesame seeds, Refined groundnut oil and salt.
6. Blend till it is even and smooth. Garnish with a dash of more oil and serve with your choice of crisps, chips and crackers!

Roast Chicken by Chef Rajesh Kumar, Executive Sous Chef, The Lalit New Delhi

Ingredients:

• 2 kg whole chicken
• 2 tsp olive oil
• 1 tsp Dijon mustard
• 100 g unsalted butter
• 3 garlic cloves
• 2 tsp rosemary
• 1 tbsp parsley
• 1/2 tsp each salt and black pepper
• 1 onion
• Leeks
• Celery
• Carrot

Instructions:

1. Take the chicken out of the fridge 30 minutes before cooking.
2. Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Place the shelf in the middle.
3. Mix together butter ingredients.
4. Place chicken in a roasting pan. Use a dessert spoon to loosen the skin from chicken on the top (breast) and the drumsticks, not the underside.
5. Prop chicken upright, drizzle butter under the skin, using most of the garlic/herb mixture, saving some for the skin.
6. Drizzle/smear remaining butter all over the surface of the chicken.
7. Stuff chicken with carrot, leeks, celery, onion, garlic, and herbs.
8. Tie drumstick ends with string and tuck wing tips under the chicken.
9. Sprinkle all over with salt and pepper.
10. Transfer to the oven. Roast for 10 minutes, then turn the oven down to 180C/350F. Roast for a further 1 hr 15 minutes or until the internal temperature is 75C/165F or juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over the skin.
11. Rest for 15 minutes – don’t cover, as the skin becomes wet.
12. Serve with pan juices, roast potato wedges, and a crunchy side salad.

Christmas Dates & Nuts Ladoo by Chef Anand Panwar, Executive Pastry Chef, Roseate Hotels & Resorts

Ingredients:

• 50 large dates (pitted)
• 200 g Christmas mixed nuts (almonds, cashews, walnuts, pistachios, raisins, apricots, berries soaked in liquor)
• 50 g dried rose petals
• Honey (optional) for binding

Method:

1. Knead or blend the dates in a blender, and set the blended dates aside.
2. Add nuts to the blender and pulse them coarsely or chop them.
3. Mix dates and nuts well, or blend them together in the blender. (You can add whole dry fruits if desired.)
4. Take small portions and roll them into balls.
5. If you can’t bind it into a ball, add some honey to adjust the consistency.
6. Roll them in dried rose petals to give a ladoo look.
7. Let it set for 3 to 4 hours.

Fried Goat Chops – Parsi Style by Chef Joseph Manavalan, Co-founder and Chief Innovation Officer, Licious

Ingredients:

• 6 nos Goat Chops (single chop cut)

For Paste:

• 15 gms Garlic, Peeled
• 7 gms Ginger
• 1 Small-sized Onion (cut into pieces)
• 1 ½ tsp Black Pepper
• Salt to taste

To Fry:

• Wheat Flour for coating
• Ghee for frying

Method:

1. Take Goat chops and make cuts on the meat; you can also use a steak hammer to flatten or spread the meat a bit.
2. Grind all the ingredients mentioned for the paste together.
3. Apply the ground masala on the chops and marinate for at least 4 hours.
4. Later, apply flour onto the chops.
5. Heat ghee in a pan on medium flame.
6. Fry the chops till golden brown.
7. Serve hot and enjoy the Parsi-inspired Fried Goat Chops!

Yule log recipe by Nutella featuring Chef Pooja Dhingra

Baking during Christmas transforms every kitchen into an aromatic wonderland. Amidst the Christmas cheer, nothing beats the joy of crafting the classic European Christmas treat – Nutella Yule Log—those delectable bites of holiday happiness. Imagine swirling Nutella magic into a batter of joy, as your oven becomes Santa’s workshop, turning out warm, gooey delights. So, embrace the oven mitts, and let Nutella Yule Log become your seasonal star, ensuring a mouthwatering celebration that leaves taste buds carolling for more. ‘Tis the season to bake, laugh, and savour the Nutella magic!

Ingredients for the vanilla sponge:

• 1½ tablespoons (22g) butter
• 1 cup (127g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 medium eggs, room temperature
• ¾ cup (150g) sugar
• 1 teaspoon vanilla
• 2 tablespoons light vegetable oil
• ½ cup (85g / 3oz) powdered sugar

Ingredient for the filling:

• Nutella

Preparation Time – 30 mins

Steps for preparation:

1. Pre-heat the oven to 200 degrees Celsius
2. Whisk the egg and sugar until it becomes foam and keep it aside.
3. Mix the flour and baking powder.
4. Slowly fold in the dry mix into the egg mixture.
5. Add oil and Vanilla essence until it gets mixed properly.
6. Place the batter on a baking tray aligned with parchment paper and bake it at 200 degrees for 6 to 8 minutes.
7. Take out the baking tray and let it cool for 2 minutes.
8. Turn the cake upside down onto an icing dusted tea towel and carefully peel of the parchment paper and let it cool.
9. Spread the Nutella on the surface and roll the cake.
10. Pipe some Nutella on the roll and cut of the edges.

Gajar Halwa Mousse recipe by Parsi Dairy Farm

Ingredients:

400g Parsi Dairy Farm Gajar Halwa

200g of  Parsi Dairy Farm Dairy Cream

1 Vanilla bean

50g Sliced pistachio

Method

Take a long flat dish and line a layer of Gajar halwa.

In a blow pour out the dairy cream, split the vanilla bean and peal out the black seeds and add it to the dairy cream.

Whip the dairy cream till soft peaks.

Pour a layer of whipped cream on to the gajar halwa.

Cool in the fridge for 20 min.

Top the cream layer with sliced pistachio and serve and enjoy.