5 Christmas Recipes You'll Want To Try This Season

Our favorite time of the year is just around the corner, and we are soooo excited! That can only mean: family reunions, gifts and lots of delicious foods that we really enjoy.
If you are a foodie, (like us), surely you will prepare delicious Christmas dishes… so we decided to give you our favorite recipes so you can be inspired and eat deliciously at your next gatherings. Recipes ranging from desserts, drinks and main dishes that will elevate your cooking game to a whole new level, are you interested? Keep reading to find out.

Upside Down Turkey
What you need:
Kosher salt and freshly ground pepper
1 whole turkey (14 pounds), patted dry
1 loaf ciabatta (1 pound)
1 stick unsalted butter, room temperature
2 cups low‑sodium chicken broth
Halved fresh figs; red, black, and green grapes; and sage and thyme sprigs, for serving

How to:
In a small bowl, combine 1/3 cup salt and 1 tablespoon pepper. Rub mixture all over the turkey, including inside the body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, this to allow seasoning to penetrate meat.

Remove plastic from the turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature for 1 hour. While you do this, preheat the oven to 425 degrees with a rack in the lower third.

Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim beard to length of turkey breast (about 9 inches), then slice horizontally. Butter cut sides of bread. On a V‑shaped wire rack set in a roasting pan, place slices side‑by‑side lengthwise, buttered‑sides up. Place the turkey breast‑side down, so it rests on bread (not directly on the rack). Roast 45 minutes.

Remove from the oven and, using a kitchen towel to hold the neck side and a wooden spoon inside the cavity for leverage, carefully flip the turkey breast‑side up. Pour broth into the pan, then rotate the pan and return to the oven. Reduce heat to 350 degrees. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees, about 2 hours more.

Transfer turkey to a serving platter, let the turkey stand for 30 minutes. Serve, garnished with figs, grapes, sage, and thyme.

Pumpkin Mac and Cheese
What you need:
° 50‑ 90 gr Butter
° 1 cup Gouda Cheese
° 1 cup Mix Asiago Parmesano
° 1 Large Bag of Codito Pasta (500 gr)
° 1/2 cup Heavy cream or 1 cup whole milk
° 5 garlic cloves
° 1/2 onion (yellow preferably)
° 4 tablespoons Flour (optional, thicker texture)
° 1/3 cup of pumpkin puree
° 1 pinch Nutmeg
° Salt & Pepper (Amount to taste)
° 5 sage leaves

How to:
Add the butter to the pot and let it melt, then add the garlic, the finely chopped onion and a few leaves of fresh sage. Sauté for a few minutes. Next, the flour, mix it forming a type of “dough” and then add the cream to the bagó fire.
If you didn't use the flour, add the pumpkin puree, keep frying, whole and then add the cream, mix and integrate.
Now comes the best part, the cheeses (reserve a little of both to gratin the dish at the end) and mix until you get a smooth and homogeneous texture. Season, taste, and adjust flavor if necessary.
In a separate pot, cook the pasta with water and salt until it is 80% cooked. (The rest will be done in the oven). Reserve a little of the water where the pasta was cooked and drain.
Add the pasta into the pot with the sauce, mix. Finally add more cheese in the pot and place in the oven until the cheese is gratin and golden.

Pork loin in craisins and chipotle "sticky" sauce
What you need:
2 Kg. Pork loin
Olive oil
Salt and pepper
To serve: parsley and fresh cranberries.

For the craisin base:
3 packages (130 g. each) Craisins Ocean Spray
½ cup of rum or cognac
1 cup Cranberry Ocean Spray juice (or enough to cover the craisins)

To marinate the pork:
750 ml. (3 cups) Ocean Spray Cranberry Juice
2 garlic cloves
3 tsp. Salt
2 Tbsp. brown sugar
¼ cup Worcestershire sauce
5 black peppercorns
1 bay leaf

For the sauce:
hydrated cranberries
2 Tbsp. Dijon mustard
2 Tbsp. English sauce
¼ cup honey
2 cups of chicken broth
2 garlic cloves
3 chipotle chiles (canned)
Salt and pepper

How to:
Leave the craisins soaking in the rum and cranberry juice mixture overnight. Blend all the marinade ingredients and cover the pork and leave it marinating.

Next day, remove the pork from the marinade and discard the liquid. Dry it very well, cover with coarse salt, pepper and seal it in a pan with oil until it is completely golden on all sides.

In the same pan, add the mixture of craisins that you left soaking all night (with the liquid). Use a wooden shovel to deglaze the burnt pot and leave the mixture over high heat until practically all the liquid has evaporated, stirring constantly. Add the garlic and fry for a few minutes in the craisins mixture.

When you start to notice its aroma, add the Dijon mustard, Worcestershire sauce, honey and chipotle chiles. Sauté for 5 minutes. Add the chicken broth and once it starts to boil, keep the sauce over low heat for a few minutes.

Place your pork in a baking dish and cover it with the hot sauce. If necessary, you can add a little more cranberry juice. Bake covered at 180°C for 45 minutes. Remove the pork from the sauce and let it rest ideally for half an hour before slicing. Cut your pork into thin slices and serve with plenty of sauce, parsley and fresh cranberries.

Gratin Truffled Corn
What you need:
3 cups of corn kernels
Gouda cheese
3 tablespoons of butter
2 tablespoons of truffle oil (and a little more for the end)
1/4 chopped onion
2 garlic cloves, pressed
2 tablespoons of flour
1 +1/3 cup of whipping cream or half cream
1 tsp paprika
Fresh thyme
Pinch of nutmeg
1/2 cup of golden panko
Salt and pepper to taste

How to:
Preheat oven to 200 degrees C
In a skillet or oven proof pan, over medium heat, melt butter, add truffle oil, fry onion and then garlic.
Add the corn, flour and brown for about 3 minutes. Then mix it with thw cream for a few minutes until it thickens.
Season with salt, pepper, paprika, fresh thyme and a touch of nutmeg. Add a handful of grated gouda cheese and mix until melted.
Brown some panko and mix with 1 tablespoon of melted butter. Turn off the heat and add half of the panko mixture over the corn, then the rest of the cheese, and the rest of the panko on top.
Bake for 15‑20 min until the cheese is golden. Finally add a drizzle of truffle oil on top and more fresh thyme.

S'mores Pie
How to:
For The Graham Cracker Crust*
1/2 cup unsalted butter, melted
1/4 teaspoon salt
1/3 cup granulated sugar
1 3/4 cup graham cracker crumbs
For The Chocolate Pie
6 ounces semisweet chocolate
1/2 cup unsalted butter
3 eggs, room temperature
1/4 teaspoons salt
1/2 cup granulated sugar
For The Meringue Topping
4 egg whites, room temperature
1 cup granulated sugar
pinch of salt

How to:
Preheat the oven to 325°F. Then, make the graham cracker crust: place all the ingredients in a medium bowl and stir together until all crumbs are coated and resemble wet sand. Pour the crust into a standard size pie dish and use your fingers to press the crumbs into an even layer.

Next, make the filling; melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat.

Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.

Pour the chocolate filling into the pie crust, using a rubber spatula to smooth out the filling. Bake until puffed and just beginning to crack (about 25 minutes). Allow the pie to cool for an hour before placing it in the fridge to chill.

When ready to serve, make the topping: in a stand mixer fit with the whisk attachment, mix the egg whites until frothy. Continue mixing on medium high speed and slowly stream in the granulated sugar. Do this for 3 to 5 minutes or until the meringue is no longer gritty. Spread the meringue over the top of the pie.

Use a kitchen blow torch to toast the exterior of the meringue. If you don’t have a blow torch, you can also place it in an oven set to broil for 1 minute, but be sure to keep an eye on it because it will toast very quickly!

Marshmallow Rum
What you need:
‑ 20 White Chocolates + extras to decorate.
‑ 1 cup Maple Syrup or Brown Sugar
‑ 1 cup Water
‑ Rum

How to:
Place the water, maple syrup and chocolates in a pot. Then, mix until the chocolates melt, lower the heat and let it reduce until it forms a syrup. Let it cool.
Place ice inside the glass and add a little of the syrup (amount to taste), add the Rum and last but not least, decorate with a campfire‑style chocolate.