What are the best Christmas recipes?

Question asked via Homely.com.au The opinions expressed here are those of the individual and not those of Ray White.
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KaTra Dec 07, 2015
Roasted Rack of Lamb
www.foodnetwork.com

Ingredients:
Grated zest of 2 lemons
2 tablespoons chopped fresh rosemary
1/4 cup kosher salt
Pinch of sugar
2 8 -bone racks of lamb, chine bone removed
1/4 cup canola oil

Total Time: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 8 servings
Level: Easy

Directions:
1. Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavour to the lamb when it is cooked.
2. Preheat the oven to 300 degrees F.
3. Put a large sauté pan over medium heat and add the oil.
4. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes.
5. Flip the rack and sear the other side for a few minutes.
6. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack.
7. Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the centre, 20 to 25 minutes.
8. Let rest for 5 minutes before cutting into chops and serving.
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The opinions expressed here are those of the individual and not those of Ray White.
Klt Dec 07, 2015
These are so adorable!

Strawberry Santas
www.foodnetwork.com

Ingredients:
Frosting:
1/4 cup mascarpone cheese, at room temperature
1/4 teaspoon pure vanilla extract
1 cup powdered sugar
Santas:
12 large strawberries
24 mini chocolate chips

Total Time: 50 min
Prep: 20 min
Inactive: 30 min
Yield: 4 servings
Level: Easy
Special equipment: Pastry bag fitted with a small star piping tip

Directions:
For the frosting:
1. In a medium bowl, using an electric hand mixer, beat the mascarpone and vanilla until smooth.
2. Gradually beat in the powdered sugar until the mixture is thick and smooth.
3. Using a spatula, transfer the frosting to a piping bag fitted with a small star piping tip.

For the Santas:
4. Using a paring knife, cut off the leaf-end of each strawberry to make a flat surface.
5. Cut a 1/2- to 3/4-inch piece from the pointed end of each strawberry and reserve as the hats.
6. Place the strawberries, wide-side down, on a work surface.
7. Pipe a 3/4-inch-high swirl of frosting on each strawberry.
8. Place the hats on top and pipe a small ball of frosting on top of the hats.
9. Press two chocolate chips, pointed-sides inward, into the swirl of frosting to make eyes.
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The opinions expressed here are those of the individual and not those of Ray White.
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The opinions expressed here are those of the individual and not those of Ray White.

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