Are your relatives bored with the traditional turkey you serve at every goddamn family event? Do you want to elevate your Christmas menu and spice it up a bit? Well, you’re then reading the right article, my friend! From homemade foie gras to a haunch of venison, my Christmas menu has it all!
You’re not obliged to prepare every dishes of this menu, of course. In any case, you should be strategic about it and not prepare everything the same day. Some of these dishes can be prepared in advance, so use all the time you have to not ruin your Christmas dinner. All right, let’s jump right into it.
Menu
Cocktail / Appetizers
Mulled Apple Cider
Swiss Cheese « Gougères »
Dried Fig Briks (Samosas) & Vacherin Mont D’Or D.O.
Salmon Puff Pastry with Fresh Dill & Cream Cheese
Starters
Homemade Foie Gras, Date Palm Chutney
Smoked Salmon Toasts
Oysters with Shallots
Main Dish & Sides
Venison Haunch, Sauce Grand Veneur & Chocolate
Truffled Gratin Dauphinois
Mashed Chestnuts
Dessert
Gingerbread Bûche de Noël (Yule log)
Cocktail / Appetizers
Mulled Apple Cider
If you’re not a big fan of mulled wine, why not try mulled cider! Comforting and with a sweet apple scent, mulled cider is a real delight for Christmas. If you don’t drink alcohol, you can always replace the cider with some apple juice. You just need to mix:
Ingredients:
75 cl of raw cider
1 orange
2 tablespoons of brown sugar
1 stick of cinnamon
2 cloves
Swiss Cheese « Gougères »
These are small salted cheese puffs that you can enjoy as an aperitif. It’s original, easy, and tasty!
Level of difficulty: Easy
Preparation time: 20 min
Cooking time: 30 min
Ingredients:
For 30 gougères
60 g of raw Swiss cheese (+ 40 g for the top of the gougère)
150 g of T45 flour
4 whole eggs
100 g of butter
20 g of organic dark brown sugar
10 cl of whole milk
15 cl of water
1 pinch of salt
Recipe:
1. Preheat the oven to 180°C (th.6). In a saucepan, heat the milk and water with the butter, sugar and salt over low heat.
2. When boiling, remove from the heat and put all the flour at once in the pan. Mix. Put it back on the fire and dry out the dough by hitting it vigorously with a wooden spoon. When the dough no longer sticks to the pan, turn off the heat. Put in the eggs one by one, and mix them well each time. Then, incorporate the 60 g of grated Swiss cheese.
3. Cover a baking sheet with parchment paper. Place the choux dough in a pouch and form walnut-sized gougères, spacing them well from each other. Sprinkle each gougère with the rest of the Swiss cheese. Bake for 20 to 30 min.
4. Serve the warm gougères!
Dried Fig Briks (Samosas) & Vacherin Mont D’Or D.O.
Small cheese triangles to enjoy as an appetizer! If you cannot find some Mont D’Or in your location, I guess you can use camembert instead!
Level of difficulty: Easy
Preparation time: 20 min
Cooking time: 10 min
Ingredients:
For 20 briks
2/3 Vacherin Mont d’Or D.O.
10 brik/samosa sheets
30 g of dried figs
50 g of butter
Some poppy seeds
Recipe:
1. Melt the butter in the microwave. Preheat the oven to 180°C (th.6). Coarsely chop the figs. Remove the crust of the Vacherin Mont d’Or D.O. Cover the baking sheet with parchment paper.
2. Cut the brik/samosa sheets in half. Brush them all – above and below – with melted butter using a cooking brush. Fold each half-sheet in 3, lengthwise, to form a strip.
3. Place a small pile of figs and one teaspoon full of Vacherin Mont-d’Or D.O. at one end of the strip. Fold the end of this strip on itself to form a triangle, then fold again always in the shape of a triangle and so on, until the end of the strip. Place it on a baking sheet. Repeat the operation with the other strips of brik/samosa sheets to form 20 triangles.
4. Sprinkle each small triangle with a few poppy seeds. Bake for about ten minutes, until the briks turn slightly brown.
5. Enjoy hot!
Salmon Puff Pastry with Fresh Dill & Cream Cheese (Christmas tree-shaped)
A tasty and creative recipe that will not go unnoticed by your close ones. You can use smoked salmon if you don’t have salmon steaks.
Level of difficulty: Easy
Preparation time: 20 min
Cooking time: 35 min
Ingredients:
For 6 people
2 puff pastry sheets
3 salmon steaks
30 g of cream cheese
Dill
1 lemon
2 egg yolks
Recipe:
1. Remove the salmons’ skin and cut into small pieces.
2. Mix the cream cheese with the salmon, dill, and lemon juice in a bowl.
3. Roll out a puff pastry sheet, spread the salmon & cheese mix on a strip of pastry, roll up and cut. Repeat until the dough is used up and do the same process with the second dough. Cut each pastry bites into pieces of the same size.
4. Brush each bite with egg yolk, and place them standing in a mould, putting them tightly against each other. Bake for 35 minutes.
5. Enjoy hot!
Starters
Homemade Foie Gras, Date Palm Chutney
It is a recipe from Cyril Lignac, a famous French chef. Foie gras is a classic dish for French people during Christmas dinner. This homemade semi-cooked foie gras with date palm chutney is an easy starter, which plays with sweet and salty flavours. If you do not have time to cook your foie gras yourself or don’t have all the ingredients, you can always order it online or buy it at a French supermarket near you.
Level of difficulty: Medium
Preparation time: 20 min
Cooking time: 20 min
Ingredients:
For 4 people
Semi-cooked foie gras:
1 whole piece of duck liver (500g to 600g)
2 cl of cognac
2 cl of Port or Madeira wine
7 g of fine salt
1 g of freshly grounded pepper
Fleur de sel (“flower of salt”)
Pepper seeds
Date palm chutney:
2 pears washed, peeled and cut into cubes
4 dried figs, cut into small cubes
8 Medjool dates, pitted and cut into small cubes
Half an onion peeled and chopped
25 g of honey
25 g of sherry vinegar
Recipe:
1. On a clean work surface, place on a tray your whole piece of duck liver, then remove the small lobe from the large lobe. Start deveining it with a spoon. Remove the principal veins and spread open the internal flesh without breaking the external flesh too much. Add some salt and pepper. Season with cognac and Port (or Madeira) wine. Roll out a plastic film on your work surface and put the duck liver on it. Roll it in the film and form a generous roll without compressing it too much. It must be the length of the duck liver and still remains tight.
2. Place the roll on a plate and microwave it for 1min30. Take it out; with the help of a sharp knife, make 3 points to chase the air, wrap it again in a plastic film and put it in an icy water bath for 30 minutes. Then place it in a cool place. You can leave it in the refrigerator for up to 5 days.
3. Cut the pears into small cubes. In a skillet, pour the honey and vinegar, form a caramel, add the chopped onion and the cubes of figs, dates and pears. Cook for 15 minutes. Add little water if necessary. In the end, put the mix in a bowl and keep it cool until it’s ready to serve with the slices of foie gras.
4. Remove the foie gras from the fridge when it is hard and remove the plastic film. Remove the excess of fat if you wish. Dip your sharp knife blade in very hot water. This will avoid breaking the slices of foie gras. Then cut slices and place them on plates. Sprinkle a little salt flower and pepper seeds on them. Serve with chutney and Christmas toasts. You can also add some fresh fruit.
5. Enjoy!
Smoked Salmon Toasts
You’ll always found in a French family’s table smoked salmon too! Some spread fresh butter on a toast and eat salmon with it. Others prepare a fresh, easy mix to spread on toast!
Level of difficulty: Easy
Preparation time: 5 min
Cooking time: 10 min
Ingredients:
For 6 people
As much cream cheese as you need (or want)
20-30 Christmas toasts
6 slices of smoked salmon
1 lemon
Fresh dill & chives
Salt & Pepper (this beat is my recital…)
Recipe:
1. Start by putting your toasts in the oven until golden.
2. Cut the smoked salmon slices to the same size than the toasts.
3. Spread a thin layer of cream cheese over the toasts. Sprinkle with fresh dill and chopped chives. Season with salt and pepper.
4. Cover the toasts with the smoked salmon slices, and finish with a dash of lemon juice.
5. Enjoy!
Oysters with Shallots
Fresh oysters (for those who like it) are a must for Christmas. I personally don’t enjoy oysters that much, but lots of French people do. Here is a quick and simple way to eat them for Christmas.
Level of difficulty: Easy
Preparation time: 20 min
Cooking time: 0 min
Ingredients:
For 6 people
3 dozen oysters
3 shallots
1 lemon
Wine vinegar
Black Rye bread
Half-salted butter
Recipe:
1. Open the oysters, empty them from their water and put them in a dish. Keep them cool.
2. Peel and slice each shallot very finely. Put them in a bowl, cover with wine vinegar. Press the lemon.
3. Cut thin slices of black bread and spread half-salted butter on top.
4. Now, put a small amount of shallot dressing in each shell before you eat them.
5. Enjoy!
Main Dish & Sides
Venison Haunch, Sauce Grand Veneur & Chocolate
Venison haunch is traditionally served at Christmas or on special occasions. Made with aromatic spices, red wine, butter, corn starch, veal stock and cooking juices, this version features a little dark chocolate to spice it up and intensify the taste. Don’t be impressed by the title or the ingredients, as it is a fairly easy dish to prepare. 😉
Level of difficulty: Easy
Preparation time: 50 min
Cooking time: 1h
Ingredients:
For 6 people
1 venison haunch, about 2 kg semi-boneless
1 carrot
1 onion
1 stalk of celery
75 cl full-bodied red wine
2 squares of dark chocolate
2 teaspoons of gooseberry jelly
1 tablespoon of veal stock powder
130 g of cold butter
1 tablespoon of corn starch
1 tablespoon of oil (olive or whatever)
10 cl of good wine vinegar
1 bouquet garni (“garnished bouquet”)
6 juniper berries
1 star anise
8 peppercorns
Salt
Recipe:
1. Peel and slice the carrot, onion and celery. Put them in a non-metallic shallow dish with the juniper, star anise, peppercorns, bouquet garni, wine, and vinegar. Salt and mix. Place the haunch in this marinade, cover with plastic film and set aside 12 hours in the fridge by turning the haunch once.
2. After the 12 hours preheat the oven to 180° (th. 6). Drain the haunch. Filter the marinade in a saucepan and reduce by half over high heat.
3. At the same time, place the haunch in an oven dish, brush it with oil and bake for 45 to 50 min, depending on whether you like it rare or medium cooked.
4. Meanwhile, prepare the sauce: dilute the corn starch in 25 cl of cold water, pour it into the reduced marinade in the saucepan, add the veal stock powder and reduce by another half. Filter the sauce and put it again into the pan. Set aside.
5. When the haunch is cooked, let it rest under foil. Take its cooking juice and pour it into the saucepan. Over medium heat, whisk in the cold butter. Add the chocolate and jelly and whisk again. Serve on top of the haunch in the plates.
6. Enjoy hot!
Truffled Gratin Dauphinois
This recipe is native, as its name suggests, from Dauphiné (which is now the region of Grenoble). It is made with potatoes, cream and/or milk, and is scented with garlic (which will be replaced by truffle). The traditional recipe of gratin dauphinois does not include cheese, nor truffles (which I am going to include here)! For a successful gratin dauphinois, it is essential to choose a variety of firm-fleshed potatoes, so that the slices hold on to cooking.
Level of difficulty: Easy
Preparation time: 30 min
Cooking time: 1h
Ingredients:
For 6 people
1 kg of potatoes
6 thin slices of truffles
35 g butter
35 cl of crème fraîche (not cream cheese)
300 g of grated Swiss cheese
75 cl of milk
2 eggs
Recipe:
1. Preheat the oven to 160°C (th. 5-6). Peel the potatoes then cut them into thin strips. Season with salt and pepper.
2. In a bowl, beat the eggs, adding the milk and cream.
3. In a gratin dish, place a layer of potatoes, grated Swiss cheese, and sprinkle with the eggs, milk, and cream preparation. Sprinkle with a few thin slices of truffles.
Repeat three times, ending with a layer of potatoes each time.
4. On the last layer, add the remaining Swiss cheese and sprinkle with a few knobs of butter.
Bake for about 1 hour.
5. Enjoy hot!
Mashed Chestnuts
Come on, Dawn, it’s Christmas! And who says Christmas, says mashed chestnuts!! It will be a lovely addition with the venison haunch and the gratin dauphinois! Plus, it’s super easy and fast to make!
Level of difficulty: Easy
Preparation time: 5 min
Cooking time: 15 min
Ingredients:
For 6 people
750 g of natural chestnuts in a jar
75 cl of light crème fraîche liquid (liquid sour cream)
1.5 teaspoon of nutmeg powder
Salt
Pepper
Recipe:
1. Heat the cream in a saucepan with the chestnuts covered and at low heat for about 15 min.
2. Add the salt, pepper, and nutmeg powder. Mix everything.
3. Enjoy hot!
Dessert
Gingerbread Bûche de Noël (Yule log)
The “Bûche de Noël” is THE most well-known and consumed dessert during Christmas in France. It is a cold dessert, and you can find 2 types of bûches de Noël in France: “Patissières” (mostly from traditional bakeries and high-end pastry shops) & “Glacées” (mostly from supermarkets and also high-end pastry shops). Some people say the first one is creamier and heavier, and the second one is icier and lighter.
Level of difficulty: Easy-Medium
Preparation time: 20 min
Cooking time: 12 h
Ingredients:
For 6 people
600 g of dark chocolate
40 cl of crème fraîche liquid (liquid sour cream)
8 slices of gingerbread
5 tablespoons of rum and water
Half of a teaspoon of French Four Spice Blend
Recipe:
1. Break 2 chocolate bars into pieces and melt with 8 tablespoons of water in a bain-marie (water bath).
Add the spices and let cool.
2. Put the crème fraîche liquid in the freezer for 5 min, then beat it with an electric whisk until it’s firm. Gently mix it into the cooled chocolate.
3. Line a cake pan with plastic film (this will make it easier to remove). Pour half of the mixture into the bottom.
4. Cover with 4 slices of gingerbread soaked quickly in rum/water mixture. Repeat the operation (mixture then gingerbread). Finish with a thin layer of crème fraîche liquid.
Place 12 hours in the refrigerator.
5. For decoration, melt the remaining chocolate in a bain-marie without adding water. Spread it in a thin layer on a flat surface. Freeze, then scrape the surface with a knife blade to form large shavings.
To serve, unmold the bûche and decorate it with the shavings.
6. Enjoy!
I hope you enjoyed this article, and don’t hesitate to tell me in the comments section if you tried one of the above dishes (or the whole menu; I’d be super proud of you!!). Also, go on and share this article with your friends, family, lovers, pets…
My next article will be a 2-day itinerary of the incredible city of Kyoto, so stay tuned! If you enjoy the content of my blog, don’t forget to follow A Gourmet Vagabond on WordPress and my social media channels, to be updated about new upcoming articles and other fun stuff!
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