The festive season is the perfect time to go all out in the kitchen. Whether it’s the Christmas Eve dinner, New Year’s celebrations, or a cozy afternoon snack with your children (or grandchildren), I’m a true fan of this joyful time of year. I’ve put together my “top list” of recipes to delight the whole family. So, grab your aprons, sharpen your knives—it’s time to officially kick off the preparations!
My top Appetizers ideas for Christmas
Terrine de Foie Gras
Salade Landaise
Beet Cured Salmon Rolls
You're going to melt your guests' hearts
Chicken Ballotine
Braised Short Ribs
Roasted Duck Breast with Cardinal Puree
Black Forest Cake
Breakfast
Treats
Game changer tip: Cooking time for a perfect capon
Here’s a breakdown for cooking a 7-8 lb capon or turkey, including tips for thawing, preparing, and roasting for optimal results. Following these steps helps produce moist, flavorful meat while maintaining the traditional tenderness of a perfectly cooked turkey.
Thawing: If frozen or partially, let the turkey thaw in the refrigerator for 5 days. This slow thaw ensures even cooking.
Bring to Room Temperature: Allow the turkey to sit, unwrapped and pat dry, at room temperature for 6-8 hours to reach an internal temperature of around 59°F/15°C. This step, especially without brining, keeps the meat tender, saving both energy and cooking time.
Seasoning: Generously season with 25-30 grams of kosher or fine grind grey salt, inside and out. The salt acts as a flavor enhancer and a heat conductor.
Roasting: Roast the turkey in a preheated 330°F/160°C fan oven for approximately 2 hours and 30 minutes until the internal temperature reaches 155°F/68°C.
Resting: After roasting, let the turkey rest for 2 hours or more. During this time, the residual heat will continue to cook the bird, raising the internal temperature to 170°F/76°C, which ensures juiciness.
Carving: Once rested, carve and enjoy!
Do you know the "Spit Cake"? A simple and tasty Tree cake
The spit cake is the quintessential dessert of the Pyrenees, celebrated for its exceptional nature and the meticulous effort required to make it. Baked around a cone-shaped mold and on a spit, its distinctive appearance is marked by small spikes that set it apart. The cake’s origins are still debated—some credit the king of Prussia’s pastry chef, who supposedly created it in the 1790s in Salzwedel, while others believe Napoleon’s soldiers brought it to France from the Caucasus. Regardless of its true beginnings, it quickly became a cherished tradition in the Pyrenees.
The recipe shares similarities with pancakes, combining eggs, sugar, flour, and butter as the foundation. However, each family adds its own creative twist, such as rum, vanilla, or orange blossom water, to create a signature flavor. With endless variations, this iconic cake continues to delight generations with its rich history and unique character.
Tree cakes are a traditional European pastry characterized by their unique preparation method: layers of dough are applied to a rotating spit and baked, creating a cake with a tree-like ring pattern when sliced. Originating as early as Ancient Greece, tree cakes have evolved across different countries and are commonly associated with celebrations such as weddings and Christmas. Variants exist in Poland (sękacz), Lithuania (šakotis), Germany (baumkuchen), Hungary (kürtőskalács), and Sweden (spettekaka), each showcasing slight differences in ingredients and shapes, but all following the same layering and baking technique.
In Poland and Lithuania, tree cakes are pyramid-shaped with spiky ends, symbolizing tree branches, while the German baumkuchen is smoother and showcases concentric rings. In Hungary, the kurtoskalács is a yeast-based pastry wrapped around tubes and baked, yielding a hollow “chimney” structure, often served at weddings or festivals. In Sweden, spettekaka holds cultural significance in Scania, baked with precision to maintain its delicate structure. Beyond Europe, baumkuchen has gained immense popularity in Japan, introduced by a German baker during World War I. Its ring shape makes it a favored gift for wedding guests, reflecting continuity and tradition.
Today, tree cakes remain festive staples, adorned with flowers, herbs, fruits, or chocolate for modern presentations. Their preparation and cultural significance make them a beloved treat, with each region fiercely claiming its origins in the age-old debate over who invented this distinctive confection.