15 Christmas Food Ideas 2025 for Your Holiday Celebration

1. Cranberry Brie Puff Pastry Wreath

This stunning appetizer doubles as a centerpiece with its beautiful wreath presentation. The combination of creamy brie, tart cranberries, and buttery puff pastry creates a perfect harmony of flavors that will have your guests reaching for seconds.

Ingredients:

• 2 sheets puff pastry, thawed
• 8 oz brie cheese, rind removed and cubed
• 1/2 cup cranberry sauce
• 1/4 cup chopped pecans, toasted
• 2 tbsp honey
• 1 egg, beaten (for egg wash)
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll puff pastry sheets and cut each into 8 equal squares.
3. Place a small cube of brie in the center of each square, topped with a teaspoon of cranberry sauce and a sprinkle of pecans.
4. Fold the corners of each square toward the center, pinching to seal.
5. Arrange the pastry bites in a circle on the baking sheet, slightly overlapping to form a wreath shape.
6. Brush with beaten egg and bake for 20-25 minutes until golden brown.
7. Drizzle with honey and garnish with rosemary sprigs before serving.

Serving suggestion: Place in the center of your appetizer table with small plates and napkins nearby. The wreath shape makes it perfect for guests to break off portions while mingling.

2. Parmesan Rosemary Cheese Twists

These elegant cheese twists are deceptively simple to make but look incredibly sophisticated. The combination of sharp parmesan and aromatic rosemary creates an irresistible savory treat that pairs perfectly with holiday cocktails.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup freshly grated Parmesan cheese
• 2 tbsp fresh rosemary, finely chopped
• 1/4 tsp freshly ground black pepper
• 1 egg, beaten
• Flaky sea salt for sprinkling

Instructions:

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. On a lightly floured surface, roll out the puff pastry to a 12×14 inch rectangle.
3. Brush the surface with beaten egg.
4. In a small bowl, combine Parmesan, rosemary, and black pepper. Sprinkle evenly over half of the pastry.
5. Fold the plain half over the cheese-covered half and gently roll with a rolling pin to seal.
6. Cut the pastry into 1/2-inch strips, then twist each strip several times.
7. Place twists on prepared baking sheets, brush with remaining egg wash, and sprinkle with sea salt.
8. Bake for 12-15 minutes until golden and crisp.

Serving suggestion: Stand these twists upright in a tall glass or jar for an elegant presentation that saves space on your appetizer table. They can be made up to 2 days ahead and stored in an airtight container.

3. Sweet Potato Rounds with Cranberry Goat Cheese

These colorful bites offer a perfect balance of sweet and savory flavors. The roasted sweet potato bases provide a nutritious alternative to crackers, while the creamy goat cheese and tart cranberries create a festive red and white topping that’s perfect for Christmas.

Ingredients:

• 2 medium sweet potatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 6 oz goat cheese, softened
• 2 tbsp honey
• 1/3 cup dried cranberries, chopped
• 1/4 cup pecans, toasted and chopped
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss sweet potato rounds with olive oil, salt, and cinnamon.
3. Arrange in a single layer on the baking sheet and roast for 15-20 minutes, flipping halfway through, until tender and slightly caramelized.
4. While potatoes are roasting, mix goat cheese with honey until smooth.
5. Allow sweet potatoes to cool slightly, then top each round with a dollop of the goat cheese mixture.
6. Sprinkle with chopped cranberries and pecans.
7. Garnish with fresh thyme leaves before serving.

Serving suggestion: These can be served warm or at room temperature, making them perfect for preparing ahead. Arrange on a platter in concentric circles for a beautiful presentation.

4. Roasted Sweet Potato Rounds with White Cheese and Walnuts

This elegant starter offers a beautiful color contrast and complex flavor profile. The earthy sweetness of the roasted potatoes pairs wonderfully with the bold blue cheese, while walnuts add a satisfying crunch.

Ingredients:

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 4 oz good quality blue cheese, crumbled
• 1/3 cup walnuts, toasted and roughly chopped
• 2 tbsp honey
• Fresh sage leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato rounds with olive oil, paprika, thyme, salt, and pepper.
3. Arrange in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and golden.
4. Allow to cool slightly, then top each round with crumbled blue cheese.
5. Return to the oven for 2-3 minutes, just until the cheese begins to melt.
6. Remove from oven and immediately sprinkle with chopped walnuts.
7. Drizzle with honey and garnish with fresh sage leaves before serving.

Serving suggestion: These are best served warm. You can roast the sweet potatoes ahead of time and reheat them briefly before adding the cheese and completing the recipe.

5. Honey-Poached Pears with Cheese and Prosciutto

This sophisticated starter combines sweet, salty, and tangy flavors for an unforgettable first course. The honey-poached pears provide a delicate sweetness that balances perfectly with the sharp blue cheese and savory prosciutto.

Ingredients:

• 4 firm but ripe pears (Bosc or Anjou work well)
• 2 cups white wine
• 1 cup water
• 1/2 cup honey
• 1 cinnamon stick
• 3 star anise
• 1 vanilla bean, split lengthwise
• 6 oz blue cheese, crumbled
• 4 oz prosciutto, thinly sliced
• Fresh arugula for serving
• Freshly cracked black pepper

Instructions:

1. Peel the pears, leaving the stems intact. Cut in half lengthwise and remove cores with a melon baller.
2. In a large saucepan, combine wine, water, honey, cinnamon stick, star anise, and vanilla bean.
3. Bring to a simmer over medium heat, stirring until honey dissolves.
4. Add pears and reduce heat to low. Simmer gently for 15-20 minutes until pears are tender but still hold their shape.
5. Remove pears with a slotted spoon and set aside to cool.
6. Increase heat and boil poaching liquid until reduced to a syrupy consistency, about 10-15 minutes.
7. Arrange pear halves on a bed of arugula, fill the core cavity with crumbled blue cheese.
8. Drape prosciutto slices artfully over and around the pears.
9. Drizzle with the reduced poaching syrup and finish with freshly cracked black pepper.

Serving suggestion: This elegant starter can be plated individually or arranged on a large platter for a stunning presentation. The pears can be poached a day ahead and stored in their syrup in the refrigerator.

6. Roasted Sweet Potato Rounds with Honey Feta

These vibrant orange rounds make a beautiful addition to your Christmas table. The combination of sweet potatoes, tangy feta, and floral honey creates a perfect balance of flavors that will delight your guests.

Ingredients:

• 3 medium sweet potatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper to taste
• 6 oz feta cheese, crumbled
• 3 tbsp honey, plus more for drizzling
• 2 tbsp fresh thyme leaves
• Flaky sea salt for finishing

Instructions:

1. Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
2. In a large bowl, toss sweet potato rounds with olive oil, garlic powder, rosemary, salt, and pepper.
3. Arrange in a single layer on the baking sheets and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized at the edges.
4. In a small bowl, mix feta cheese with 3 tablespoons of honey until well combined.
5. Allow sweet potatoes to cool slightly, then top each round with a small spoonful of the honey-feta mixture.
6. Drizzle with additional honey and sprinkle with fresh thyme leaves and flaky sea salt.

Serving suggestion: These can be served warm or at room temperature. Arrange them in a spiral pattern on a round platter for a festive presentation that mimics a Christmas wreath.

7. Winter Harvest Buddha Bowl

This colorful Buddha bowl brings a healthy option to your holiday table without sacrificing flavor or festive appeal. The red and green elements create a Christmas-themed dish that’s as nutritious as it is beautiful.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 bunch kale, stems removed and roughly chopped
• 2 tbsp olive oil, divided
• 1 large sweet potato, diced
• 2 cups Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 avocado, sliced
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds, toasted
• Salt and pepper to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 3-4 tbsp warm water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cook quinoa in vegetable broth according to package instructions, then fluff with a fork and set aside.
3. Toss sweet potato and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender and caramelized.
4. In a large skillet, heat remaining olive oil over medium heat. Add kale and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
5. Whisk together all dressing ingredients until smooth, adding water as needed to reach desired consistency.
6. To assemble bowls, divide quinoa among serving bowls. Arrange roasted vegetables, sautéed kale, sliced red pepper, and avocado in sections around the quinoa.
7. Sprinkle with pomegranate seeds and toasted pumpkin seeds.
8. Drizzle with tahini dressing just before serving.

Serving suggestion: Create a Buddha bowl bar where guests can assemble their own bowls. Prepare all components in advance and keep warm in covered dishes. This offers a customizable option that works well for guests with dietary restrictions.

8. Festive Salmon Wellington

This show-stopping main course offers a lighter alternative to traditional beef Wellington. The layers of flaky pastry, herb-infused salmon, and savory spinach create an impressive centerpiece that’s perfect for a Christmas feast.

Ingredients:

• 2 lbs center-cut salmon fillet, skin removed
• Salt and freshly ground pepper
• 2 tbsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 8 oz mushrooms, finely chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 6 oz fresh spinach, wilted and excess moisture squeezed out
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season salmon with salt and pepper. In a small bowl, mix Dijon mustard, dill, and lemon zest, then spread over the top of the salmon.
3. Heat olive oil in a skillet over medium heat. Add mushrooms, shallots, and garlic, cooking until moisture has evaporated, about 8-10 minutes. Season with salt and pepper and set aside to cool.
4. On a lightly floured surface, roll out one sheet of puff pastry to a rectangle large enough to wrap around the salmon with a 2-inch overlap.
5. Spread the cooled mushroom mixture down the center of the pastry, roughly the size of the salmon fillet.
6. Layer the wilted spinach on top of the mushrooms, then place the salmon, mustard side down, on top of the spinach.
7. Fold the pastry over the salmon, sealing the edges with egg wash. Trim any excess pastry and use it to create decorative elements if desired.
8. Transfer to the prepared baking sheet, seam side down. Brush the entire pastry with egg wash.
9. Roll out the second sheet of pastry and cut into decorative shapes (leaves, stars, etc.). Arrange on top of the Wellington and brush with egg wash.
10. Bake for 20-25 minutes until the pastry is golden brown and the salmon is cooked through (internal temperature of 145°F/63°C).
11. Let rest for 10 minutes before slicing and serving.

Serving suggestion: Slice the Wellington at the table for a dramatic presentation. Serve with a creamy dill sauce or lemon butter sauce on the side, along with roasted vegetables or a fresh salad.

9. Citrus-Glazed Salmon Tower with Winter Vegetables

This impressive salmon tower combines the elegance of fine dining with the warmth of holiday flavors. The citrus glaze adds a bright note to the rich salmon, while the colorful winter vegetables create a festive presentation.

Ingredients:

• 4 (6 oz) salmon fillets, skin removed
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 medium butternut squash, peeled and sliced into 1/4-inch rounds
• 2 large beets (1 red, 1 golden), peeled and sliced into 1/4-inch rounds
• 2 parsnips, peeled and sliced diagonally
• 2 tbsp fresh thyme leaves
• 2 tbsp maple syrup

For the Citrus Glaze:

• 1/2 cup fresh orange juice
• 2 tbsp lemon juice
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tsp orange zest
• 1 tsp fresh ginger, grated
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Toss sliced vegetables with olive oil, salt, pepper, thyme, and maple syrup. Arrange in a single layer on baking sheets.
3. Roast vegetables for 20-25 minutes, turning halfway through, until tender and caramelized.
4. Meanwhile, prepare the citrus glaze: In a small saucepan, combine orange juice, lemon juice, honey, Dijon mustard, orange zest, and ginger. Bring to a simmer and reduce by half, about 5-7 minutes.
5. Remove from heat and whisk in butter until melted and sauce is glossy. Season with salt and pepper.
6. Season salmon fillets with salt and pepper. Heat a large non-stick skillet over medium-high heat.
7. Sear salmon for 3-4 minutes per side until just cooked through but still moist.
8. Brush salmon with half the citrus glaze during the last minute of cooking.
9. To assemble: On each plate, create a tower by alternating layers of roasted vegetables and salmon, starting with larger vegetable slices at the bottom.
10. Drizzle the remaining citrus glaze over and around the towers.

Serving suggestion: For an even more impressive presentation, use ring molds to create perfectly stacked towers. The components can be prepared ahead of time and assembled just before serving.

10. Crispy Bang Bang Salmon Bites

These crispy, spicy salmon bites offer a modern twist on holiday seafood. The crunchy exterior gives way to tender salmon, while the creamy, spicy bang bang sauce adds a kick that will wake up your taste buds.

Ingredients:

• 1 1/2 lbs fresh salmon fillet, skin removed, cut into 1-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• Vegetable oil for frying
• Sliced green onions and sesame seeds for garnish

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp honey
• 1 tsp lime juice
• 1/2 tsp garlic powder

Instructions:

1. Pat salmon cubes dry with paper towels and season with salt and pepper.
2. Set up a breading station: Place flour in one bowl, beaten eggs in a second bowl, and mix panko with garlic powder and paprika in a third bowl.
3. Dredge each salmon cube in flour, shaking off excess, then dip in egg, and finally coat in panko mixture, pressing gently to adhere.
4. Place breaded salmon on a baking sheet and refrigerate for 15 minutes to help the coating set.
5. Meanwhile, prepare the bang bang sauce by whisking together all sauce ingredients in a bowl. Set aside.
6. Heat 1/2 inch of oil in a large, heavy-bottomed skillet to 350°F (175°C).
7. Fry salmon in batches, turning occasionally, until golden brown and crispy on all sides, about 2-3 minutes total. Be careful not to overcook.
8. Transfer to a paper towel-lined plate to drain excess oil.
9. Drizzle with bang bang sauce, garnish with sliced green onions and sesame seeds, and serve immediately with extra sauce on the side.

Serving suggestion: Serve these bites on a platter with decorative picks for easy grabbing. For a more substantial presentation, serve over a bed of Asian slaw with additional bang bang sauce on the side.

11. Truffle Mashed Potato Stuffed Salmon with Asparagus

This luxurious dish combines the elegance of salmon with the comfort of truffle mashed potatoes for a truly special holiday main course. The presentation is worthy of a fine dining restaurant but surprisingly achievable at home.

Ingredients:

• 4 (6-8 oz) thick salmon fillets
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 lb asparagus, woody ends trimmed
• 1 lemon, cut into wedges

For the Truffle Mashed Potatoes:

• 1 lb Yukon Gold potatoes, peeled and cubed
• 1/4 cup heavy cream
• 3 tbsp butter
• 2 tsp truffle oil (or more to taste)
• 1/4 cup grated Parmesan cheese
• Salt and white pepper to taste

For the Lemon Butter Sauce:

• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 1 shallot, finely minced
• 1/2 cup cold unsalted butter, cubed
• 1 tbsp fresh dill, chopped
• Salt and white pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. For the mashed potatoes: Boil potatoes in salted water until tender, about 15 minutes. Drain well.
3. Return potatoes to pot and mash. Add cream, butter, truffle oil, and Parmesan. Season with salt and white pepper. Keep warm.
4. Cut a pocket in each salmon fillet by slicing horizontally through the center, being careful not to cut all the way through.
5. Season salmon inside and out with salt and pepper.
6. Fill each pocket with truffle mashed potatoes, about 2-3 tablespoons per fillet.
7. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon, stuffed-side up, for 2 minutes.
8. Transfer skillet to oven and bake for 8-10 minutes until salmon is just cooked through.
9. Meanwhile, blanch asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
10. For the sauce: In a small saucepan, combine wine, lemon juice, and shallot. Bring to a simmer and reduce by half.
11. Reduce heat to low and whisk in cold butter, a few cubes at a time, until sauce is smooth and emulsified. Stir in dill and season with salt and white pepper.
12. Serve salmon over asparagus, drizzle with lemon butter sauce, and garnish with lemon wedges.

Serving suggestion: For an elegant presentation, arrange the asparagus in a neat row and place the salmon on top. Drizzle the sauce in an artistic pattern around the plate and garnish with a small sprig of fresh dill.

12. Herb-Crusted Filet Mignon with Garlic Butter Shrimp

This surf and turf combination brings together two luxurious proteins for a truly special holiday main course. The herb-crusted filet mignon is perfectly complemented by the rich, garlicky shrimp for a dish that’s sure to impress.

Ingredients:

• 4 (6 oz) filet mignon steaks
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 1 lb large shrimp, peeled and deveined
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

For the Herb Crust:

• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 3 garlic cloves, minced
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1/4 cup panko breadcrumbs

For the Red Wine Reduction:

• 1 cup dry red wine
• 1 cup beef stock
• 1 shallot, finely minced
• 1 sprig fresh thyme
• 2 tbsp cold unsalted butter
• Salt and pepper to taste

Instructions:

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C).
2. Prepare the herb crust: In a bowl, combine all herb crust ingredients until well mixed.
3. Season steaks generously with salt and pepper.
4. Heat olive oil in a large oven-safe skillet over high heat. Sear steaks for 2 minutes per side until well browned.
5. Spread herb mixture evenly over the top of each steak.
6. Transfer skillet to oven and roast for 6-8 minutes for medium-rare, or to desired doneness.
7. While steaks are in the oven, prepare the shrimp: In another skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
8. Add shrimp and cook for 2 minutes per side until pink and opaque. Add lemon juice, remaining butter, and parsley. Toss to coat and remove from heat.
9. For the red wine reduction: In a saucepan, combine red wine, beef stock, shallot, and thyme. Bring to a boil, then reduce heat and simmer until reduced by half, about 10-15 minutes.
10. Remove thyme sprig. Whisk in cold butter until sauce is glossy. Season with salt and pepper.
11. To serve, place steaks on plates, top with garlic butter shrimp, and drizzle with red wine reduction.

Serving suggestion: For an elegant presentation, place the filet in the center of the plate, arrange the shrimp around it, and drizzle the sauce in an artistic pattern. Serve with roasted potatoes and asparagus for a complete holiday meal.

13. Maple-Glazed Crispy Pork Belly

This indulgent pork belly dish combines crispy, crackling skin with tender, succulent meat, all enhanced by a sweet and savory maple glaze. It’s a show-stopping alternative to traditional holiday roasts that will have your guests raving.

Ingredients:

• 3 lbs pork belly, skin on
• 2 tbsp coarse sea salt
• 1 tbsp baking soda (for crispy skin)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp fennel seeds, crushed

For the Maple Glaze:

• 1/2 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/4 tsp red pepper flakes

Instructions:

1. The day before cooking, prepare the pork belly: Score the skin in a diamond pattern, being careful not to cut into the meat.
2. Mix salt and baking soda together and rub thoroughly into the skin. Place pork belly on a rack over a baking sheet, skin side up, and refrigerate uncovered overnight to dry out the skin.
3. The next day, preheat oven to 450°F (230°C).
4. Rinse the pork belly thoroughly to remove the salt mixture. Pat completely dry with paper towels.
5. In a small bowl, mix together black pepper, garlic powder, thyme, rosemary, and crushed fennel seeds.
6. Rub the spice mixture all over the meat side (not the skin) of the pork belly.
7. Place the pork belly on a rack in a roasting pan, skin side up. Pour about 1/2 inch of water into the bottom of the pan (this prevents drippings from burning).
8. Roast at 450°F for 30 minutes until the skin starts to blister and crisp.
9. Reduce oven temperature to 325°F (165°C) and continue roasting for about 1.5 hours until the meat is tender and the skin is crispy.
10. While the pork is roasting, prepare the maple glaze: Combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Set aside.
11. When the pork is done, remove from oven and let rest for 15 minutes.
12. Cut the pork belly into 1-inch cubes or slices.
13. Brush the meat sides (not the crispy skin) with the maple glaze.
14. For extra caramelization, place the glazed pork under the broiler for 1-2 minutes, watching carefully to prevent burning.

Serving suggestion: Arrange the glazed pork belly pieces in a stack or in a circular pattern on a serving platter. Serve with roasted root vegetables and a light, acidic slaw to balance the richness of the pork.

14. Bourbon-Glazed Holiday Ribs

These bourbon-glazed ribs offer a delicious departure from traditional holiday roasts. The rich, sweet-smoky glaze creates a beautiful lacquered finish, while the slow cooking ensures perfectly tender meat that falls off the bone.

Ingredients:

• 2 racks baby back ribs (about 4-5 lbs total)
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp cayenne pepper (adjust to taste)
• 2 tsp salt
• 1 tsp black pepper

For the Bourbon Glaze:

• 1 cup bourbon
• 1 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/2 tsp ground cloves

Instructions:

1. Preheat oven to 275°F (135°C).
2. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel.
3. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, cinnamon, allspice, cayenne, salt, and black pepper to create a dry rub.
4. Rub both racks of ribs with olive oil, then generously coat with the dry rub mixture on all sides.
5. Wrap each rack tightly in aluminum foil and place on a baking sheet.
6. Bake for 2.5-3 hours until the meat is tender and starts to pull away from the bones.
7. While the ribs are cooking, prepare the bourbon glaze: In a saucepan, combine all glaze ingredients and bring to a simmer over medium heat.
8. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon.
9. When the ribs are done, remove from the oven and increase the temperature to 425°F (220°C).
10. Carefully open the foil packets (watch for hot steam) and brush the ribs generously with the bourbon glaze.
11. Return the ribs to the oven, uncovered, and bake for an additional 15 minutes, brushing with more glaze every 5 minutes, until the glaze is caramelized and sticky.
12. Let the ribs rest for 10 minutes before cutting into portions.

Serving suggestion: For a festive presentation, arrange the ribs on a large wooden board garnished with fresh herbs and cranberries. Serve with extra glaze on the side for dipping, along with creamy mashed potatoes and roasted Brussels sprouts.

15. Garlic Butter Shrimp Pasta with Roasted Tomatoes

This elegant pasta dish brings a touch of Italian luxury to your holiday table. The combination of plump shrimp, sweet roasted tomatoes, and rich garlic butter creates a memorable main course that’s surprisingly simple to prepare.

Ingredients:

• 1 lb linguine or fettuccine pasta
• 1 1/2 lbs large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 6 tbsp unsalted butter, divided
• 6 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, thinly sliced
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

For the Roasted Tomatoes:

• 2 pints cherry tomatoes
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 2 tsp fresh thyme leaves
• 1 tsp sugar
• Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. For the roasted tomatoes: Toss cherry tomatoes with olive oil, sliced garlic, thyme, sugar, salt, and pepper. Spread in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes until tomatoes are burst and slightly caramelized. Set aside.
4. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
5. While pasta is cooking, prepare the shrimp: Season shrimp with salt and pepper.
6. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove to a plate.
7. In the same skillet, melt remaining 4 tablespoons of butter. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
8. Add white wine and lemon juice, simmer for 2-3 minutes until slightly reduced.
9. Add drained pasta to the skillet along with 1/4 cup of reserved pasta water. Toss to coat the pasta in the sauce.
10. Add the roasted tomatoes (with their juices), cooked shrimp, parsley, basil, and Parmesan cheese. Toss gently to combine, adding more pasta water if needed to create a silky sauce.
11. Season with additional salt and pepper to taste.
12. Serve immediately, garnished with additional Parmesan cheese and fresh basil.

Serving suggestion: Serve family-style in a large, shallow pasta bowl garnished with additional fresh herbs. Pair with a crisp white wine and a simple green salad dressed with lemon vinaigrette for a complete meal.