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1 (4-5 lb.) fully cooked boneless smoked ham
2 tbsp. lemon juice
1/3 c. seedless red raspberry jam
1/4 c. dry white wine
2 tsp. cornstarch
1 tbsp. butter

Score ham in diamond pattern, if desired. Place on rack in a shallow
roasting pan. Bake, uncovered, in 325 degree oven for 1 3/4 hours.
Meanwhile, in small saucepan, blend wine and lemon juice into
cornstarch. Add about half of the jam. Cook and stir until thickened
and bubbly. Stir in remaining jam and butter. Heat and stir until
butter is melted. Brush ham with raspberry glaze. Bake 10 minutes
more. Spoon remaining glaze over ham. Garnish with watercress, if
desired. Yield: 6-8 servings.

Spiced Holiday Coffee Recipe

Prep Time: 5 mins. Ready In: 5 mins.

1/3 cup MAXWELL HOUSE Coffee, any variety
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup orange marmalade
3 cups cold water

PLACE coffee, cinnamon and cloves in filter in brew basket of coffee
maker. Place marmalade in empty pot of coffee maker.

PREPARE coffee with cold water. When brewing is complete, stir until
well mixed. Pour into large cups or mugs.

Serve with sugar, if desired.

Makes 6 servings

Mrs. Claus' Holiday Punch Recipe

1 gallon fresh apple cider
1/2 gallon orange juice
20 McCormick® Whole Cloves
20 McCormick® Whole Allspice
4 McCormick® Cinnamon Sticks, broken in half
Orange slices

Combine cider, orange juice, cloves, allspice, and cinnamon sticks
in an 8-quart pan. Bring to a boil. Reduce heat and simmer 30

To serve, strain punch and float orange slices.

Makes 22-24 cups

Holiday Rice Pudding


3 cups cooked rice
3 cups milk
1/2 cup sugar
3 tablespoons butter or margarine
1/2 cup dried cranberries
Finely grated zest of 1 lemon
1 teaspoon vanilla extract


Combine rice, milk, sugar and butter in 2- to 3-quart saucepan. Cook
over medium heat, stirring often, 20 minutes. Add cranberries and
lemon rind; cook 10 minutes. Remove from heat; add vanilla. Spoon
into serving dishes.

Makes 6 servings.


Each serving provides 332 calories, 6 grams protein, 9 grams fat, 57
grams carbohydrate, 1 gram dietary fiber, 26 milligrams cholesterol
and 123 milligrams sodium.

Holiday Whiskey Cake

2 cups raisins
2 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups firmly packed light brown sugar
3/4 cup butter or margarine, at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon, Scotch whiskey, or apple cider

Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake
from overbrowning, line pan with parchment paper; lightly grease
paper. In a medium bowl, pour enough boiling water over the raisins
to cover. Let stand for 30 minutes, or until water cools to room
temperature; drain well. In a medium bowl, toss drained raisins
and walnuts with 1/2 cup of the flour. Preheat the oven to 325 F.
In another medium bowl, stir together the remaining 2 cups flour,
cardamom, baking powder, baking soda, and salt. In a large bowl,
with an electric mixer on medium, cream the brown sugar and butter
until light and fluffy, scraping side of bowl often. Add the egg
whites and beat well. Add the egg and beat well. Using a wooden
spoon, stir in one-third of the flour mixture, then half of the
bourbon. Repeat, then stir in the remaining flour mixture. Fold in
the raisin mixture.

Spread batter evenly into prepared pan; smooth the surface. Bake
about 55 minutes, or until a toothpick inserted in the center comes
out clean. Place the pan upright on a wire rack for 20 minutes.
Using a narrow metal spatula, loosen sides of cake from the pan,
then invert the cake onto the rack. Cool completely. Remove the


The sun-dried tomato butter which flavors these potatoes is very
versatile - also may be used for baked potatoes, pasta or breads.

Preparation 30 min.
Cooking 15 min.
Chilling 4 hrs.
Microwaving 15 min.

Sun-dried Tomato Butter Ingredients:

1/2 cup LAND O LAKES® Butter, softened
2 tablespooons finely chopped oil-packed sun-dried tomatoes, drained
1 tablespoon thinly sliced green onions
1 teaspoon finely chopped fresh garlic
1/4 teaspoon salt
Potatoes Ingredients:

8 cups (about 4 pounds) peeled potatoes, cut into 1-inch pieces
2 teaspoons salt
1 (3-ounce) package cream cheese, softened, cut into chunks
3/4 cup milk
Paprika and chopped parsley, if desired


Combine all sun-dried tomato butter ingredients in small mixer bowl.
Beat at medium speed until well mixed.

Place potatoes in 4-quart saucepan or Dutch oven. Cover with water;
add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to
medium. Cook potatoes until fork tender (15 to 18 minutes). Drain.

Place potatoes in large mixer bowl. Mash potatoes on low speed.
Increase speed to medium. Beat, gradually adding cream cheese, 1/4
cup milk and sun-dried tomato butter until smooth (1 to 2 minutes).
Place potatoes in 3-quart microwave-safe casserole. Cover;
refrigerate 4 hours or overnight.

Just before heating, pour remaining 1/2 cup milk over potatoes.
Cover; microwave on HIGH for 15 to 18 minutes, stirring every 5
minutes, until heated through. Let stand 10 minutes. Sprinkle with
paprika and chopped parsley.

TIP: Sun-dried Tomato Butter can be made up to 5 days ahead. Let
soften about 30 minutes at room temperature before using. This butter
is delicious on bread or tossed with pasta, vegetables, etc.

OVEN DIRECTIONS: Heat oven to 325°F. Prepare potato mixture as
directed. Just before heating, pour remaining 1/2 cup milk over
potatoes. Cover; bake for 30 minutes. Stir; continue baking for 20 to
30 minutes or until heated through.

Holiday Recipes

Thanksgiving Recipes

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