10 Christmas Classics

on December 5, 2011
Mark Boughton/ styling: Teresa Blackburn

Ham with Orange and Stone-Ground Mustard

There will be no bahs or humbugs amongst your guests when you serve a beautifully glazed holiday ham. The slightly citrusy sauce gives the ham a retro feel making it reminiscent of Christmas pasts. Recipe: Ham with Orange and Stone-Ground Mustard

Mark Boughton/ styling: Teresa Blackburn

Mashed Potatoes with Mascarpone

Buttery-rich Italian mascarpone cheese gives our holiday mashed potatoes a decadent and creamy taste. The best part is these no-fail smashed spuds will complement anything from turkey to tenderloin. Recipe: Mashed Potatoes with Mascarpone

Mark Boughton/ styling: Teresa Blackburn

Stollen

Fruitcake may get a bad rap here in the states, but in Europe, fruit-filled stollen is a beloved sweet. Our version of the traditional bread boasts dried cherries, yellow raisins and a handful of slivered almonds for incredible texture. Recipe: Stollen

Mark Boughton/ styling: Teresa Blackburn

Roasted Brussels Sprouts and Chestnuts

Chestnuts roasting on an open fire - or even a 400° oven. This nutty combination of Brussels sprouts and chestnuts is a Christmasy side perfect for holiday meats. Recipe: Roasted Brussels Sprouts and Chestnuts

Mark Boughton/ styling: Teresa Blackburn

Sugar Cookies

Brightly iced sugar cookies will add a touch of whimsy and a taste of nostalgia to any Christmas feast. Not to mention, the joyful cutouts are a blast to bake with kids. Recipe: Sugar Cookies

Mark Boughton/ styling: Teresa Blackburn

Steamed Cranberry Pudding

Steamed cranberry pudding is a timeless holiday dessert that has been around for generations. In our original recipe, we have balanced the tartness of berries with a sweet butter sauce. A perfect finish for a feast! Recipe: Steamed Cranberry Pudding

Mark Boughton/ styling: Teresa Blackburn

Garlic and Herb Beef Tenderloin

The holiday table is the place to present your finest of fine cooking. We suggest splurging on a quality beef tenderloin and wow-ing your guests with our pesto-like fresh herb rub. Recipe: Garlic and Herb Beef Tenderloin

Mark Boughton/ styling: Teresa Blackburn

Elsie’s Gingerbread

A melty-crumble streusel tops our moist gingerbread cake in this holiday favorite. In the rare event of leftovers, the coffee cake-like dessert can be enjoyed the following morning with tea. Recipe: Elsie’s Gingerbread

Mark Boughton/ styling: Teresa Blackburn

Roast Pork Loin

This show stopping pork loin is a Christmastime classic thanks to its apple cider glaze and use of fragrant rosemary. We love it for its simplicity - the recipe calls for just five ingredients! Recipe: Roast Pork Loin

Mark Boughton/ styling: Teresa Blackburn

Glogg (Spiced Wine)

Finish your feast fireside with a warm mug of holiday glogg. The deep flavors of port, red wine and brandy are only enhanced by notes of citrus, spice and nuts. Recipe: Glogg (Spiced Wine)

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