Christmas dinner has always been something magical and special. Advent is a time of anticipation as the whole family prepares for Christmas. We prepare an Advent calendar for children , which counts down the time until the arrival of Santa Claus.
Advent begins on the fourth Sunday before Christmas and that’s when it’s time to light the first candle on the Advent wreath.
We need to spend Advent time in peace, look into our hearts, and think about what we can do for ourselves and our loved ones. During this time, we can also make Christmas gifts for our loved ones!
Children who know how to make homemade Christmas tree decorations and can help bake Christmas cookies should also help prepare for Christmas dinner and Merry Christmas . Together, the family can conjure up a magical and unique Christmas atmosphere, where there should be no shortage of goodies on the table.
With some good ideas, the holiday table can be beautifully set up and prepared for the family and our guests. Of course we must not forget the gifts! Christmas is a time of gifts and on this evening we need to have the gifts ready and nicely wrapped. Check out some great Christmas gift ideas!
With a little attention, we can also conjure up a festive atmosphere. We place gifts under a beautifully decorated Christmas tree, light candles and festively set the table. If we prepare dinner ourselves, we prepare most of the dishes in advance and then just finish them.
Appetizers, soups, salads, desserts and Christmas cookies can be prepared even earlier. Since Christmas dinner is only once a year, make it really festive and something special. So we make a special effort and prepare an appetizer, which we don’t do at a regular dinner.
When is Christmas dinner and the historical significance of Christmas Eve
We are making a special effort for Christmas dinner, that is, on December 24 , as the whole family has gathered and this is definitely a reason to celebrate. You can choose the recipes for this special celebration together or surprise the gathered with slightly different dishes.
In Slovenia, we usually serve soup, roast, salad and walnut potica for Christmas dinner. We also bake cookies and serve quality wine. Christmas dinner is usually intended for family members and takes place in a more peaceful spirit, while New Year’s Eve dinner is more relaxed and we also invite friends, colleagues or acquaintances.
Here we will introduce you to some Christmas dishes that are not so very everyday, but still very tasty and very appropriate. Make Christmas dinner memorable, so try something new and prepare a Merry Christmas for your family.
The appetizer is served at the time when our guests arrive and sit down at the festively set table. We can prepare various dishes, crackers are suitable, which are offered with eggplant spread or chicken liver pate.
Appetizers are divided into warm Christmas appetizers and cold Christmas appetizers, and cold starters in a glass are becoming increasingly popular. But you can surprise your guests and offer them spicy nuts as an appetizer!
Christmas cold appetizers
Cold starters can be prepared the day before the gala dinner. Appetizers are prepared for the main Christmas dish, usually small snacks that do not satiate us too much.
The essence of a cold appetizer is that it is something light, cold and quick to prepare. We can prepare a vegetarian version of a cold appetizer, where we take different salads as a basis. For cold meat appetizers, the base can be prosciutto, salmon or delicious pate.
Lately, snacks made from nuts and various seeds have become extremely popular, with the addition of chili, as well as a variety of dried fruits, dates, nuts, flakes and other healthy delicacies.
Christmas spicy nuts
Spicy nuts are a delicious and crunchy homemade snack. We can use the spices listed in the recipe, or replace them with cumin seeds, sesame seeds or black cumin seeds.
If we want a slightly more spicy snack, we add chili flakes.
Preparation for 6 or 8 people:
Prepare 350 grams of mixed, unsalted nuts, a couple of sprigs of fresh rosemary, 35 grams of butter, two tablespoons of dark sugar, 1/2 teaspoon of cayenne pepper, 2 tablespoons of sweet pepper and a little coarse sea salt.
If we have unpeeled nuts, we have to peel them before preparation. We also peel the rosemary needles and chop them finely. Then melt the butter and brown sugar in a large skillet. Be careful not to have too much fire as sugar can make us cold.
Add rosemary, sweet pepper, coarse sea salt and cayenne pepper. Mix the mixture well and shake on the nuts. Stir everything together until the nuts are evenly covered with the spices. Roast over low heat, stirring constantly, until nuts become golden brown and crispy. Then shake the nuts on baking paper and arrange them nicely. We offer chilled in beautiful, decorative cups.
Warm Christmas appetizers for 2021
Instead of cold Christmas appetizers, we can offer warm appetizers at Christmas dinner . Serve them before soup or instead of soup. A warm Christmas appetizer should be a small snack that should not satiate us too much, as the main course is still waiting for us. We choose a warm appetizer according to the main dish.
If we are going to offer a hearty main course, then the appetizer should be light and in as small quantities as possible. However, when we prepare a lighter main course, then the appetizer can be more filling. For warm appetizers we often take salmon, various special cheeses, toasted breads and spreads. For warm appetizers, we often use hard-boiled eggs, mushrooms, omelets and mini pies.
Christmas mini pies with salmon
We will spend a little more time preparing this appetizer, which we serve warm, but the satisfied faces of our guests will outweigh everything. To prepare 4 mini salmon pies, we need the following ingredients:
300 grams of flour
1 teaspoon baking powder
220 grams of cold butter
and flour for models, a little salt and a tablespoon of oil
300 grams of chard
8 stalks of dill
100 grams of
sweet cream 2 cream
3 egg yolks
1 tablespoon medium hot Dijon mustard
2 tablespoons freshly squeezed lemon juice
freshly ground pepper
2 fillets of smoked salmon
Knead the flour, baking powder, egg, butter in pieces and a teaspoon of salt into a smooth dough. We shape it into a ball and wrap it in foil. Place the dough in the cold for one hour. Meanwhile, prepare pie models, 16 cm in diameter, grease them and sprinkle with flour. Knead the dough well and divide it into four parts. Roll out each part of the dough separately to about 1/2 cm thick. Then line the models with dough, pierce the bottom several times with a fork and make a cm high edge.
Peel a chard, discard the stalk and cut the leaves into cm-wide strips. Blanch the chard in salted water for 3 minutes, then drain, cool quickly with cold water and squeeze.
Peel a squash, grate it and slice it. Then heat the butter and a tablespoon of oil in a pan and fry the onions. Add the grated Swiss chard, simmer briefly and then set the pan aside.
Preheat the oven to 180 degrees C. Prepare the dill, grate it and chop finely. Mix sour cream, sweet cream, egg yolks, mustard, lemon juice, dill and mix everything together well. Finally, add a little salt to the topping.
Cut the smoked salmon into pieces and distribute them together with the chard among the models. Pour them with cream sauce and place the models in a preheated oven. Bake on a medium rack for about 25 minutes. Take the mini salmon pies out of the oven and serve them warm.
Christmas main dishes
When thinking about what we will serve as a main Christmas dish, we usually can’t miss the traditional Christmas dinner . In Slovenia, some families have been following a proven menu for many years, which certainly includes, in addition to appetizers, soups and desserts, a rich main course. It is often served as a side dish of roasted turkey stuffed with chestnut filling and cranberry sauce.
In addition to the main course, baked potatoes, sweet cabbage and grinders are often served . Very often they offer pork roast or kid for the main Christmas dish. For many families, it is also customary not to eat meat on Holy Evening, but to serve it with some fish dish, such as cod, and to offer flancate for dessert. Slovenia has a very varied cuisine, which is also reflected in the festive feasts!
It’s already the case that we don’t have lunch or dinner without soup! We will also be serving soup at Christmas dinner, the only question is whether we will opt for the classic beef soup or offer something else. For a gala dinner, be it Christmas or New Year’s Eve, we can prepare a delicious onion soup with garlic cubes, asparagus soup, mushroom soup, spinach soup and many other, delicious soups.
Here we can let our imagination run wild, just make sure to satisfy all our guests. We also need to keep in mind vegetarians or people who are on some kind of diet, lchf, either because of weight loss or perhaps because of health problems.
We chose asparagus soup, which can be replaced with zucchini or artichokes if desired.
Za 6 oseb potrebujemo naslednje sestavine:
250 gramov narezanega in olupljenega krompirja
1,7 l zelenjavne ali piščančje jušne osnove
500 gramov špargljev
2 strta stroka česna
sesekljana sveža bazilika
poper in sol
30 gramov masla
Krompir stresemo v večjo ponev, dodamo jušno osnovo in zavremo. Ponev pokrijemo in kuhamo 20 minut, dokler krompir ni mehak. Šparglje olupimo, odstranimo trde dele in jih narežemo na večje kose. Čez krompir stresemo šparglje in strt česen ter med mešanjem kuhamo še približno 5 minut, dokler se šparglji ne zmehčajo.
Za okrasitev jedi shranimo devet ali deset vršičkov špargljev. Juho nato z mešalnikom zmešamo, da dobimo gladko zmes in vlijemo nazaj v ponev ter segrejemo. Na koncu dodamo še sesekljano baziliko in začinimo po okusu. Šparglje za okras po dolžini prepolovimo in z njimi okrasimo juho. Po želji lahko dodamo tudi majhne kocke masla in takoj postrežemo.
Nasitna in poživljajoča francoska čebulna juha nas bo pogrela v hladnih zimskih jedeh in nas napolnila z energijo! Za pripravo juhe bomo potrebovali približno uro in pol, ena porcija juhe vsebuje 8,4 grama maščobe in 207 kalorij.
Although Christmas dinner isn’t meant to count calories, maybe some guest will still dwell a little on all the goodies that will be on the table. We need the following ingredients for a wonderful French onion soup:
8 large onions
100 grams butter
2 crushed cloves garlic
1 tablespoon flour (optional)
1 tablespoon sugar
1 l good beef soup base
800 ml water
125 ml red wine
4 tablespoons port
salt and pepper
8 round slices bread
1/2 cup grapefruit cheese
1 / 2 cups grated parmesan
1/2 cup finely chopped parsley
Peel an onion and cut it into slices. In a large skillet, heat the butter, add the garlic and onion. Slowly fry them for about 15 minutes to lightly brown them. Sprinkle with flour and mix lightly to soak up the remaining fat. Add sugar, soup base, water and red wine. Bring everything to a boil and cook slowly for 45 minutes. Add salt and pepper to taste.
Bake the bread yellow. In a bowl, mix both types of cheese and parsley separately. Place a large spoonful of the cheese mixture on each slice of bread. Then bake the bread until the cheese heats up and bubbles start to form. Place a slice of bread on the soup plates and add the soup. When the bread rises to the surface, serve the soup immediately.
Christmas meat main dishes
The meat main course is probably the highlight of the dinner for Christmas dinner . If we opted for roast turkey with stuffing, then we’ve probably been in the kitchen for a few hours now. For a traditional Christmas dinner, we can prepare dishes according to different recipes.
If we stick to established habits, then we will probably bake a roast, turkey or maybe a stuffed chicken. Of course, we can surprise our guests with a special treat, which is absolutely necessary to make the preparation difficult.
Marinated roast with pineapple
The main dish we serve at Christmas dinner is, of course, the highlight of the celebration. Our advice is marinated pork roast with pineapple.
We need the following ingredients for 8 people:
1.5 kg skinless and boneless pork roast roasted
For the marinade we need:
250 ml pineapple juice
2 tablespoons maple juice
2 tablespoons soy sauce
2 crushed garlic cloves
2 tablespoons chopped fresh thyme
1 teaspoon young coriander
Prepare the marinade first . In a large non-metallic bowl, combine the pineapple juice, maple syrup, soy sauce, crushed garlic, thyme and coriander. Place the meat in the marinade and place in the fridge for 8 hours. Turn the kidney roast occasionally to soak up all the marinade.
Take the meat out of the marinade and place it flat side up in a small baking dish. Put a meat thermometer in the middle of the meat, cover it with foil and bake for 1 hour in a preheated oven at 220 degrees C.
After one hour, remove the foil and pour the marinade over the meat. Place the roast back in the oven and bake for another half hour. During this time, the marinade darkens and if the meat is punctured, clear juice flows out of it. The temperature of the meat during baking should rise above 90 degrees C.
When half an hour has passed, place the meat on a cutting board and let it rest for 10 minutes. Drain the marinade and remove the fat. Then heat the marinade slowly to overheat. Serve the roast with marinade and roasted pineapple slices. Following this recipe, you can also prepare pork roast here or according to the recipe presented in the video below!
As a side dish we can offer baked potatoes or mashed potatoes. If desired, we can also offer some other side dish, given that more and more individuals are avoiding the consumption of carbohydrates.
Before deciding on the food we will offer for Christmas dinner, let’s first discreetly ask ourselves if any of our guests are currently on the lchf diet, or any other elimination diet. In this case, prepare an additional side dish, such as spinach sauce.
If we have a large family, Christmas dinner can be a big challenge. The traditional Christmas dinner in many homes means mostly stuffed turkey.
In today’s recipe, we will present you with chestnut filling, and we will also offer meat sauce, bread sauce and cranberry sauce. A large, stuffed turkey satisfies up to twelve people, so we have prepared recipes for 12 meals.
We need the following ingredients:
Preparation of turkeys:
peel one lemon a
few sprigs of parsley
three sprigs of thyme
2 coarsely chopped sprigs of celery
large turkey weighing at least 5 kg (including offal)
125 grams of softened butter
salt and pepper
250 grams of meat bacon
30 grams of butter
1 finely chopped onion
90 grams of finely chopped meat bacon
175 grams of soaked and finely chopped dried chestnuts
3 tablespoons chopped parsley
1 tablespoon chopped fresh thyme
salt and pepper
1 beaten egg
30 grams of flour
600 ml of soup base
salt and pepper
First, prepare the filling. Melt the butter in a pan, add the onion and bacon and simmer until the onion softens and turns golden brown along with the bacon. Transfer to a larger bowl and add the chestnuts, parsley, thyme, egg, salt and pepper. Mix all the ingredients well and wait for it to cool completely.
Put lemon peel, sprigs of parsley, celery and thyme in the turkey belly opening. Fill the end of the neck with stuffing, what is left of it, save. The stuffed end of the turkey is nicely shaped, the loose skin is attached with thin stitches. We connect the legs with a string so that the turkey has a nice shape.
Before placing the turkey in the oven, weigh it and calculate the roasting time. For every 500 grams of weight, count 20 minutes of baking. Cover a large baking dish with two sheets of baking foil and place a stuffed turkey on it, which is thickly coated with butter. Season with salt and pepper, then wrap the turkey, especially across the breast, in slices of bacon. Fold the foil loosely over the turkey so that there is plenty of air left between the turkey and the foil. Bake the turkey at 220 degrees C in a preheated oven for 30 minutes.
Reduce the oven temperature to 160 degrees C and bake on. Half an hour before the end of baking, unwrap the foil and remove the bacon so that the turkey breast can be baked. Occasionally coat them with the juice formed during baking. Pierce the thickest part of the thigh with a thin awl; when the turkey is cooked enough, the juice from the thigh will be clear.
Once the turkey is cooked, place it on a heated tray and let stand for half an hour before slicing it. In addition to turkey, we also offer meat sauce, bread sauce, cranberry sauce and bacon.
Preparation of meat sauce
Remove the fat from the pan, leaving only two tablespoons and the juice formed during baking. Place the pan on a slightly heated stove and add the flour, stirring constantly, for 1 minute. Add the soup base and cook until thickened.
Stir 8 whole cloves into the onion. Pour it into 900 ml of milk and add a bay leaf and a few whole peppercorns. Bring to a boil, remove from the heat and let rest for one hour. Then strain the milk and pour into the pan. Gradually stir in 175 grams of fresh white crumbs and stir until boiling. Cook for three minutes, then add salt and pepper to taste. Stir in another 60 grams of butter and add 4 tablespoons of thick sweet cream before serving.
Put 500 grams of fresh cranberries together with 125 ml of water in the shrimp. Bring to a boil and cook slowly for about 5 minutes until the cranberries start to crumble. Stir in 125 grams of sugar and cook slowly to dissolve the sugar. Stir in 2 more tablespoons of port before serving. Cranberry sauce can be served hot or cold.
Even with Christmas salads, we can let our imagination run wild! Of course, we need to look at what kind of offer we have in the winter. Winter salads are mainly salads of chicory, endive, cabbage and similar salads.
It can also be served with salads that we have filed, such as pickles, pickled mushrooms or sauerkraut. Of course, we can also use more exotic recipes for Christmas salad and prepare very special salads for our guests.
Salad is a side dish to the main course and we have a choice of many different types of vegetables from which we can prepare a salad. In winter we have chicory, endive, spinach and much more. We prepare the salad exactly to our taste, which goes well with roast pork.
Our advice is a slightly different salad: French lettuce!
We need the following ingredients for 8 people:
500 grams of green tubers
juice of one lemon
1 teaspoon sliced cucumbers
2 tablespoons fresh chopped parsley for garnish
For the soup we need:
150 ml plain yogurt
2 tablespoons mayonnaise
1 teaspoon finely chopped capers
1/2 teaspoon mild mustard
pepper and salt
Peel a squash, grate it and cut it into thin slices. Soak it in a bowl of cold water. Add lemon juice and stir to keep the vegetables from browning.
Prepare the dressing by mixing yogurt, mayonnaise, capers, mustard and salt and pepper to taste. Drain the greens and bring to a boil in a larger, decorative salad bowl. Drizzle with broth and mix lightly. Garnish the salad with pickles and chopped parsley.
Christmas Caesar salad
Caesar salad has an interesting history. The recipe for it was invented by Caesar Cardini, the owner of a restaurant in the Mexican city of Tijuana. This wonderful but simple recipe is known all over the world. Use only crispy types of salad for preparation.
To prepare a Caesar salad, we need the following ingredients:
1 head of Roman salad
4 tablespoons of olive or some other cold pressed oil
2 tablespoons of lemon juice
salt and pepper
2 hard-boiled eggs
30 grams of coarsely grated Parmesan
To prepare toasted bread cubes we need:
3 large thick slices of white crustless bread
4 tablespoons olive oil
1 clove garlic
First, prepare the toasted bread cubes by cutting the bread core into small cubes. Heat the olive oil in a pan, add the garlic and fry for 1 minute. Add the diced bread and fry it for two minutes while stirring to make it crispy. Take the bread out of the baking pan and wipe it with a paper towel.
Tear the salad into pieces and place them in a larger bowl. Add olive oil, lemon juice, salt and pepper and mix well. Hard-boiled eggs cut into quarters and mix with salad. Add the toasted bread cubes and parmesan and mix lightly.
Winter salad with bacon and pineapple
For a delicious Christmas winter salad, we need the following ingredients:
2 fennel tubers
150 grams of chicory
1 can of fine beans (of course you can also beans in grain, if we have it)
50 grams of sliced meat
4 tablespoons olive oil
4 tablespoons homemade apple cider vinegar
2 tablespoons cans mustard
1 pineapple in pieces
Clean the fennel and cut it into cubes. Shred the radishes and add it to the fennel, finally add the drained beans. Heat the oil in a frying pan and dissolve the bacon on it and pour the vinegar over everything. Add mustard, salt, pepper and pineapple and pour the mixture over the salad.
Extremely tasty and a little different salad that will brighten up our Christmas dinner! Preparation will take 30 minutes, in one serving of salad is 150 kcal.
Christmas dinner side dishes
Christmas side dishes are served in addition to the main course. I divide the most popular Slovenian side dishes into warm Christmas side dishes and cold Christmas side dishes. Both cold and hot side dishes often have potatoes or rice in their recipes, we know various horseradish sauces, onion sauces, wine sauces and many other side dishes.
Warm Christmas side dishes
We opt for warm Christmas side dishes when we have enough time to prepare all the dishes we have imagined, as well as what help in the kitchen will come in handy. Slovenians love potatoes, so in addition to roast or steaks, the most popular warm side dish is baked or tenstan potatoes, baked potatoes or mashed potatoes. Potatoes can be prepared in different ways, they are very tasty with herbs and spices.
Potatoes with rosemary
Potatoes are a traditional dish in our places and are often on our tables even at Christmas dinner. For 4 people we need the following ingredients:
600 grams of potatoes (use potatoes, do not cook) a
little salt, a sprig of rosemary
3 tablespoons olive oil
1 clove garlic
1/2 bunch parsley
freshly ground pepper
Peel a squash, wash it and cut it into small cubes. Then blanch them in salt water for three minutes. Meanwhile, wash the rosemary and shake it to dry. Heat the olive oil in a pan, add the potatoes, unpeeled crushed garlic and rosemary. The potatoes are then golden brown on all sides at medium temperature.
Wash the parsley, dry it, peel the leaves and chop finely. Baked potatoes are salted, peppered and sprinkled with parsley.
Cold Christmas side dishes
You can prepare cold Christmas side dishes a day in advance by just serving them next to the main course on Christmas Eve. Cold vegetable side dishes such as ratatouille, roasted beets, cauliflower and similar vegetable dishes are popular.
Recipes for cold Christmas side dishes often also include acclaimed cheeses, cold wine sauces, sweet and sour sauces, spinach sauces, and many other interesting dishes.
Ratatouille is a famous French dish , a vegetable ragout that originated in Nice. In France and other western countries, this warm side dish is often on the table on Christmas Eve. We need the following ingredients for four people:
350 grams fennel
100 grams shallots
4 cloves garlic
4 tablespoons olive oil
1 tablespoon tomato puree
1/2 teaspoon ground sweet pepper
15 pitted black olives
sliced can 5
ml dry wine
0 ml white tomato French vermouth
1 sprig thyme
1 sprig of rosemary
1 leaf of sage
1 bay leaf
bouquet of parsley
freshly ground pepper
Clean the aubergines and cut them into 2 cm cubes, add salt and wait for the liquid to release. Zucchini and fennel are also cleaned and cut into cubes. Peel the shallots and garlic and chop finely. In a large skillet, heat the olive oil and fry the garlic and shallots on it to glaze. Add the tomato puree and paprika and simmer quickly.
Rub the eggplant cubes until dry and shake them together with the zucchini, fennel, olives and peeled tomatoes in a pan. Stir all the vegetables lightly and fry them a little. Add white wine and vermouth. All herbs are washed, dried and added to the vegetables. Finally, add sage and bay leaf. Stewed vegetables covered over low heat for up to 40 minutes.
After 40 minutes, remove the herbs and spices and salt and pepper the ratatouille. Wash the parsley, dry it, peel the leaves and finely chop them and sprinkle over the vegetables. Ratatouille can be served warm, but it is also suitable as a cold side dish.
Christmas desserts in 2021
Desserts are really the most beautiful part of Christmas dinner. They are most delighted by our youngest ones, and every housewife is also extremely proud if they go for Christmas cakes and cookies. In the time before Christmas, many kitchens smell deliciously of freshly baked pastries. The fragrances are intertwined with the scent of vanilla, ginger and cinnamon.
Of course, there should be a Christmas potica or a shark on the table, as well as various small cakes, Christmas cakes and more and more Christmas goodies.
Christmas cakes can also be a wonderful Christmas gift that we put in a beautiful box and decorate with Christmas motifs.
Christmas “Slovenian walnut potica”
Christmas dinner really shouldn’t be without “potica”, be it walnut potica, tarragon or coconut “potica”. Of course, we can also prepare something else for dessert, Christmas cookies should definitely not be missing!
Our advice is of course the walnut potica!
We need the following ingredients for the dough:
340 g of wheat flour
40 grams of egg yolks
28 grams of sugar
15 grams of yeast
40 grams of butter
160 grams of warm milk
10 grams of vanilla sugar
peel of half a lemon a
few teaspoons of rum
For the filling we need:
500 grams of ground walnuts
250 grams of milk
200 grams of sugar
90 grams of protein
50 grams of butter
150 grams of raisin
rum, cinnamon and vanilla sugar
Preparation of dough for Christmas walnut potica
For the dough, sift the flour and add salt to one edge and crushed yeast to the other. Heat the milk and butter to 38 degrees C. Then add the egg yolks, sugar, vanilla sugar and lemon zest. Mix everything well and pour in the flour. From all the ingredients, knead a smooth dough that should not stick. Form a loaf and leave it to rise in a warm place until the volume doubles.
While the dough is rising, prepare the filling. Put ground walnuts, half sugar, cinnamon, vanilla sugar, lemon zest and rum in a bowl. Bring the butter and milk to a boil and pour over the walnuts. Beat the egg whites and half the sugar and mix everything together with the steamed walnuts.
Meanwhile, the dough has risen and is rolled out to about 4 mm thick. Spread it evenly with the filling, add the soaked raisins and wrap tightly. Place the potica in a baking dish and pierce it several times. Let it rise again for a while until the volume doubles. Then coat the potica with beaten egg and bake for 60 minutes at 170 degrees C.
Once the potica is baked, turn it over together with the baking tray and leave for 15 minutes. Then remove the baking sheet and wait for the potica to cool, then sprinkle it with powdered sugar.
Traditional Christmas cookies
Advent is a time to bake crispy cakes and a time to bake Christmas cookies such as poinsettia, Christmas cake, cinnamon stars, chocolate balls, gingerbread cookies, aniseed cookies, small Christmas cakes, as well as Christmas tree decorations and homemade sweet Christmas gifts. !!
Baking Christmas cakes brings to our homes the smell of cinnamon, cloves, rum and a merry Christmas anticipation.
The time of baking Christmas cookies is also a time of socializing, when finally the whole family takes their time and forgets about everyday obligations. The cake, which we bake at Christmas time, is intended for family members and close friends.
We make them happy with products in which we have included imagination, time and love. We offer Christmas cakes at Christmas dinner, take them on a visit, or give them away as a Christmas present.
For about 40 delicious cookies, we need the following ingredients:
250 grams of powdered sugar
250 grams of flour
1 tablespoon crushed ginger (can also be fresh ginger roots)
Mix powdered sugar, yolks and egg in a water bath. Stir until a thick mass is obtained. Then remove the pan from the heat and cool the mixture while stirring constantly. When the mass has cooled, stir in the ginger flour and process as quickly as possible.
Roll out the dough on a floured table about 1/2 cm thick and cut out the biscuits with the dough. Leave them on a greased baking sheet for about an hour, then bake them at 180 degrees C for 15 minutes until light yellow baked. Carefully take the still-hot pastry out of the baking tin and store it for a few days, as freshly baked gingerbreads are very hard.
Christmas fruit cakes
Christmas fruit cakes have a long and interesting history. The fruit Christmas cake is actually a fruit bread that probably came to our places from Germany. Fruit bread is also known, also called stollen. The name stollen comes from the word stulo, which also means pillar of sacrifice. It all goes back a long way in history, when already pagan Germanic tribes prepared sacrificial bread to their gods with a certain theme.
In these places, the custom of making fruit bread has survived to this day, the most famous being Christmas fruit bread from the Renaissance period. The Christmas fruit cake is enriched with dried fruit, nuts, rum and spices. Its specialty is that it is generously sprinkled with powdered sugar. Over the years, many recipes for Christmas fruit cakes have been created, but what they all have in common is that they contain a lot of dried fruit, and marzipan is often added as well.
Christmas fruit cake with candied fruit
In addition to potica and Christmas cake, we can also offer a Christmas fruit cake at Christmas dinner. For about 20 pieces of cake we need the following ingredients:
200 grams of yellow raisins (sulfur-free Sultan)
4 dcl rum
100 grams of candied pineapple
100 g of dried figs
100 grams term
100 grams of dried cherries
100 grams of citronate
100 grams of orange
50 grams of candied ginger
100 grams of hazelnuts
100 grams of whole peeled almonds
100 grams of cane sugar
2 tablespoons beet syrup
100 grams blackcurrant jelly
75 grams butter
1 tablespoon gingerbread spices
1/2 teaspoon 2 ground
Put yellow raisins in a large bowl and drizzle with rum. Finely chop the pineapple, figs and dates. Pour warm water over the dried cherries. Sprinkle cherries, pineapple, figs, dates, citronate, orange and well-chopped ginger on the raisins.
Add whole hazelnuts and almonds. Preheat oven to 180 degrees C. Beat eggs with sugar and beet syrup. Stir the jelly into the soft butter and mix it with the gingerbread spices and cinnamon. Finally, add the flour and mix all the ingredients into the dough.
Then mix all the fruit into the dough. Line a baking tray with baking paper and form a loaf from the dough. Coat it with water and bake on a medium rack for 1 hour and a half. Wrap the cooled cake in foil and let it rest for at least three days before cutting.
Christmas biscuit cake
In addition to Christmas cookies and Christmas fruit bread, we most often bake various biscuit cakes during the Christmas holidays. There are really many recipes, we really like to prepare cakes according to old recipes that we took over from mom or grandma. We can prepare what we want!
When baking Christmas sweets, we let the imagination run wild, we also invite children or even a family to create. Which Christmas cakes do Slovenians like to prepare for Christmas? It is definitely a marble cake, Russian hats, various sharks, roulades, cakes with coconut, marzipan, apples and many other sweet surprises.
Cute and extremely tasty biscuit cakes , which we usually prepare for various celebrations, but of course we can also prepare them for Christmas dinner. Russian caps are also called matches and we will need a little more time to prepare them than other small cakes.
Ingredients for cookies:
75 ml water
190 grams sugar
180 grams flour
1.5 bags baking powder
20 grams cocoa powder
2 bags vanilla sugar
560 ml vanilla-flavored milk
45 grams density
4 bags of vanilla sugar
2 vanilla pods a
little finely grated lemon peel
560 grams of margarine
22o grams of powdered sugar Sprinkle
500 grams of coconut flour
Ingredients for the topping:
320 grams of edible chocolate
200 grams of butter
Recipe for Russian hats
Stir in the yolks, sugar and vanilla sugar and slowly add the water. Sift the flour, cocoa and baking powder separately and mix all the ingredients. Gradually add the mixture to the frothy yolks while stirring. Beat the egg whites into the hard snow and gradually, in three parts, slowly and gently mix it into the egg mixture.
Pour the prepared dough into a baking dish measuring approximately 30 x 39, previously lined with baking paper. Spread the dough over the entire surface so that it reaches about 1 cm high. Preheat oven to 190 degrees C, bake for 15 minutes.
In a separate bowl, mix 100 ml of milk, thickener and vanilla sugar. Pour the rest of the milk into the pan and boil it slowly together with the vanilla pod. Slowly stir the mixture of starch, milk and vanilla sugar into the boiling milk while stirring constantly. Boil the mixture a little to get a thick cream.
Strain the cream into a special bowl and add the grated lemon zest. Cover it with foil and place in the cold for a while to harden. Stir in butter or margarine and add powdered sugar and chilled cream.
Mix everything well to get a smooth mixture. Cut circles out of half of the baked biscuit, spread 2/3 of the cream evenly on the remaining half. Cut out the circles and cover them with the cut out circles of cookies and press lightly to make the layers stick together.
Spread the remaining cream on the sides of the remaining Russian caps and roll them in coconut flour. Melt the margarine on a steamer, add the chocolate and stir to get a smooth mixture. Pour the mixture over the top of the Russian strokes, taking care that the topping does not run over the edge. Wait for the topping to harden and only then serve the cake.
Peaches or peaches are tiny cakes that we can’t resist. They match Christmas decorations beautifully and are sure to pass quickly.
Ingredients for peaches:
21 dag sugar
12 tablespoons oil
1 tablespoon rum
50 days flour
half a roll of baking powder
3 tablespoons orange or peach syrup
3 tablespoons jam
2 tablespoons rum
5 dag ground walnut
orange syrup and crystal sugar
First, froth the eggs with the sugar and vanilla, then slowly add the oil and rum while mixing. Continue beating, then mix in the flour previously sifted together with the baking powder. Let the dough rest in the cold for one hour. then form balls with an oiled palm and place them on a greased baking sheet.
Bake the peaches at 180 degrees C for about 20 minutes. When the loaves are taken out of the oven, they are still warm, hollowed out and filled with stuffing and pressed together.
The peaches are then rolled over the crystal sugar and then air dried. Bruschetta loaves can be shaped to any size when served with other Christmas cakes, they are more suitable smaller ones.
Preparation of the filling:
Dilute the jam with syrup, rum and water. We add the walnuts and crumbs from the dough we saved when we dug out the loaves.
Of course, we also serve a drink at Christmas dinner. Christmas drinks are traditional in some parts of the world, and almost everywhere they serve mulled wine. Herbal liqueurs, fruit teas, gloog, fiery punch and many other delicious drinks are also popular for Christmas and New Year. We also have to prepare non-alcoholic drinks, the best is hot chocolate according to various recipes.
Liqueurs were once intended for ladies, but today we can offer them to all visitors. We can also prepare a non-alcoholic Christmas liqueur that can be offered to children. The most famous Christmas liqueur is egg liqueur, and the most popular is definitely chocolate liqueur.
A chocolate liqueur will surely create a relaxed atmosphere next to the Christmas tree, which will satisfy even the most demanding chocoholics. The liqueur can be prepared a day or even a week in advance. To prepare about 1/2 liter of liqueur, we need the following ingredients:
100 grams of milk chocolate
150 grams of dark chocolate
4 fresh egg yolks
250 grams of sugar
1/2 pod of vanilla
1/2 liter of milk
1 knife tip of ground cinnamon
160 ml 70% alcohol
90 ml 80% rum
First, coarsely chop the milk and dark chocolate and dissolve them in a water bath. Let’s wait. to cool and meanwhile whip half the sugar and egg yolks in a bowl. Then gradually stir in the melted chocolate with a whisk. Cut the vanilla pod lengthwise and hollow out the core.
While stirring, bring the milk to a boil, add the remaining sugar, cinnamon and vanilla core. Set aside and wait ten minutes for it to cool a bit. When the milk with the additives has cooled, add it to the chocolate mixture and stir. Mix the chocolate cream well with the rum and alcohol.
Pour the liqueur into clean wide-necked bottles and place in the cold for three hours. Christmas chocolate liqueur is stored in the refrigerator, where it will be stored for 10 days. Shake the bottle well before serving.
Egg liqueur with vanilla
For about half a liter of Christmas egg liqueur we need the following ingredients:
250 grams of powdered sugar
1/4 vanilla pod
with fresh yolks
2 fresh eggs
100 ml 70% alcohol (or a good 70% brandy)
2 1/2 liters of French orange liqueur, cointre
300 grams of chilled cream
Place a sieve in a large pot and place open wide-necked bottles on it. Pour enough water to cover the bottles and cook for ten minutes. Place the boiled bottles on a dry cloth to drain. In this way, we always prepare the packaging by always putting our products in safe jars or bottles.
Recipe for Christmas egg liqueur:
Sift the powdered sugar through a thick strainer, cut the vanilla pod lengthwise and hollow out the core. Stir in the yolks, eggs and vanilla with a hand mixer. Gradually add powdered sugar while beating. Add alcohol and orange liqueur and mix everything together.
Whip the cream lightly and mix it into the liqueur. The egg liqueur is then poured into prepared bottles and sealed well. We need to consume Christmas egg liqueur in one week, so we never make it in large quantities. Shake the bottle well before serving.
Teran liqueur with blueberries
If we were diligent in the summer and picked more blueberries that we froze, then we can prepare homemade Teran liqueur for the Christmas holidays. Teran liqueur is well known in our country, it is perhaps a little less known that it contains antioxidants and that the glass is good for strengthening the immune system. The advantage of this simple recipe is that we can offer it almost as soon as we prepare it:
Ingredients for Teran liqueur with blueberries:
2 liters of good homemade teran
800 grams of sugar
280 grams of frozen blueberries
3 dcl of rum
1 packet of vanilla sugar
3 cloves and a little cinnamon
Boil two liters of teran, add sugar and vanilla sugar. Stir until sugar is melted. Then add the thawed blueberries and cook for another 15 minutes. After a while, add more rum, cinnamon and cloves.
Set the mixture aside, cover and leave overnight. The liqueur is then drained and poured into dark decorative bottles, which are also suitable as a Christmas gift.
Mulled wine for Christmas
Mulled wine is extremely popular during Christmas and New Year. We can prepare white mulled wine, red wine or add some fruit and spices to the wine. At our Christmas dinner we will offer mulled wine with a pear aftertaste.
Mulled white wine with pears
For about 1 liter of mulled wine we need the following ingredients:
800 ml white wine
300 ml pear juice (unsweetened) a
little pear brandy
2 cinnamon bark
1 sliced vanilla pod
freshly squeezed lemon juice and sliced lemon zest
Pour white wine into a large pot and add pear juice, pear brandy, cloves, cinnamon, vanilla pod, lemon zest and lemon juice. Cover the pot and let it rest for an hour. Then put the pot on the fire and heat the spiced wine almost to boiling. Remove the spices and pour the still hot mulled wine into heat-resistant cups or glasses.
Red mulled wine with ginger
Red mulled wine with ginger is a classic winter drink that we drink at the Advent celebration. Of course, Christmas dinner should not pass without this delicious drink! For 1 liter of mulled red wine we need the following ingredients:
50 grams of raisins a
little dark rum
1 liter of good red wine
1/2 clove vanilla
5 tablespoons sugar
2 cinnamon crust
1 star anise
4 crushed grains of allspice
10 grams peeled fresh ginger root
2 teaspoons mulled wine spices
2 lemon peel
2 strips orange shells
Pour rum over the raisins and wait for them to soak. Pour the red wine into a larger pot and add a pod of vanilla, previously cut according to the dogma and scratched the core, which is also added to the wine. then add cinnamon sugar, cloves, anise, allspice, ginger, a mixture of spices for mulled wine and lemon, and orange peel. Cover the pot and wait for about 20 minutes.
The pot is then placed on the fire and the spiced red wine is heated almost to boiling. Remove the spices and add the raisins with the rum. Heat everything quickly again and pour the still hot wine into decorative mulled wine glasses.
Christmas teas 2021
Fruit teas as well as teas made from medicinal herbs are always good, especially when it is cold or even snowing outside. Christmas teas have a fruity taste in most countries, the aroma of vanilla and cinnamon is present.
We also often offer hibiscus tea and especially in our places the most popular rosehip tea. You can prepare the tea mixture yourself, pick the herbs in the summer and dry them carefully.
Festive fruit tea
During Christmas dinner, in addition to mulled wine or liqueurs, guests can also be offered fragrant, intoxicating fruit tea. According to this recipe, we prepare festive tea, which has a slightly burning taste and contains a lot of vitamin C and antioxidants.
The spices in Christmas tea will help us digest all the food that Christmas dinner offers us. For two cups of Christmas fruit tea, we need the following ingredients:
1 teaspoon dried hawthorn berries
1 teaspoon chopped dried licorice root
1 teaspoon chopped dried mallow root
1 teaspoon dried elderberry
1 teaspoon dried rosehip
1/2 teaspoon coriander seeds
1/2 teaspoon dried cinnamon
600 ml water
2 tablespoons honey
1 cinnamon stick
Mix all the herbs well and grind gently. Put them in a larger pot and pour over cold water. Heat slowly until the water slowly begins to bubble, then reduce the heat and cook for another ten minutes. Strain the tea into heated cups, add a teaspoon of honey and garnish with a cinnamon stick, with which you can also mix the tea.
Christmas tea with hibiscus
When preparing Christmas teas, we have many recipes available, which should not lack cinnamon, cloves or ginger. In this recipe we will add hibiscus, dried pieces of apples and pears and all the typical Christmas spices. We need the following ingredients:
10 grams of dried apples
5 grams of hibiscus
5 grams of a plate
1 cinnamon stick
3 grams of cloves
10 grams of dried pieces of orange
2 drops of essential oil of orange
2 drops of essential oil of cloves
First, dry all the ingredients for Christmas tea. Dried apples, pears and oranges can also be dried in the oven yourself. Place the herbs and dried fruit in a larger bowl and mix well. Add more essential oils and mix again. Place the mixture in a large glass jar, close and leave for a few days. that fragrances connect with each other. The Christmas tea mixture is then boiled in bags, which can also be decorated in the Christmas spirit.