Holidays are for getting together with friends, enjoying the company of family, and meeting new faces. Holidays are for sleeping in, smiles on Christmas morning, and long-standing weekend traditions. Holidays are for spending the day on the slopes, nights by the warm fire, and stuffing yourself to the brim with delicious food!There isn’t a single thing I dislike about the holidays. The hustle, the bustle, I love it all! One thing I look forward to every year is preparing a gourmet meal for my family of twenty. Rich mashed potatoes, flavourful stuffing, and a perfectly browed turkey are specialties on my traditional holiday menu.In the past I never paid much attention to how much of an impact appliances had on the preparation of my feast. Sure my fridge space was limited, my stove never seemed to cook evenly, and my dishwasher often left stuck-on food well intact, but that was to be expected on such a busy day, right? It wasn’t until I upgraded my kitchen appliances to LG’s stainless steel line did I realize what I was missing. My new LG Door-In-Door Refrigerator has tons of room for fresh veggies, premade appetizers… even a bottle of wine or two! My LG Gas Range evenly bakes my pies and can easily accommodate a 20lb turkey! And my LG Dishwasher runs quietly in the background while family gathers in the kitchen for an after dinner tea. My LG appliances are easily the hardest working thing in my kitchen!
With the industry’s hardest working appliances on my side I know my holiday feast is in good hands!
Brittany’s Holiday Feast
This Holiday Dinner Meal Plan is not only impressive; it will take you no time to prepare, leaving you with plenty of opportunities to enjoy the company of those around you.
All the wonderful flavours and smells of the holidays come together in this festive tea. Cinnamon, cloves, and star anise brighten up simple cranberry tea, while a touch of honey adds sweetness. Surely your guests will appreciate the smells coming from your kitchen!
- 2 cups boiling water
- 4 Four O’Clock Cranberry Herbal Tea bags
- 1 cup orange juice
- 1/4 cup honey
- 2 cinnamon sticks
- 2 star anise pods
- 1 orange, sliced (reserve some slices for garnish)
- 8 whole cloves
- Place tea bags in a large saucepan. Pour boiling water over tea bags and let steep for 5 minutes.
- Remove tea bags from pot, gently squeezing out any water.
- Add all remaining ingredients. Over medium-high heat, bring to a gentle boil, stirring occasionally. Reduce heat to low, cover, and let simmer for 30-40 minutes.
- Carefully strain the tea and serve warm garnished with sliced oranges, star anise and a cinnamon stick.
This simple appetizer will surely be the talk of your impressive holiday spread. Easy to prepare and packed with fresh flavours these bites will quickly disappear!
- Balsamic vinegar reduction
- 1 package puff pastry
- 24 mini Boccioni cheese, cut in half
- 24 cherry tomatoes, cut in half
- 24 leaves of basil
- Make balsamic reduction by heating 1 cup of balsamic vinegar over medium-high heat for 20 minutes, whisking constantly. Once reduction becomes thick, set aside to let cool.
- Let puff pastry thaw on counter for 20-30 minutes before unrolling.
- Cut into 24 squares. Press each square into a greased mini muffin tin to form a cup. Bake in a 350F preheated oven for 15 minutes, or until pastry is puffed and golden brown. Set aside to cool.
- Begin to layer cheese and tomatoes into the cooled pastry cups. Drizzle with balsamic reduction and top with leaves of basil.
- Serve immediately.
Traditional Turkey with Cranberry Stuffing
A holiday feast is not complete without a traditional turkey on the table. Basted in butter and simply seasoned with salt and pepper, this bird is stuffed with a flavourful and hearty cranberry stuffing.
- 15-20 lb fresh turkey
- 1/2 cup melted butter, divided
- salt and pepper
- 1 small onion, diced
- 1 cup celery, diced
- 1 1/2 cups vegetable broth
- 1/2 cup butter
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 loaf day old French bread, diced into cubes
- 3/4 cup dried cranberries, chopped
- 1 Ida red apple, peeled, cored, chopped
- Preheat oven to 250F.
- Clean turkey by rinsing under cold water. Pat dry with paper towels. Remove gizzards from internal cavity (either set aside or discard). Place in roasting pan. Baste with melted butter, season with salt and pepper, and set aside.
- In a medium sized saucepan set over medium-high add diced onion and celery. Cook until onion become translucent, about 4 minutes. Add vegetable broth and deglaze the pan. Add butter, cranberries and fresh herbs. Whisk constantly until butter is melted. Set aside to cool slightly.
- In a large bowl add cubed French bread. Slowly pour warm vegetable butter broth over bread. Using large tongs or your hands toss the bread until coated. Stop adding liquid when bread starts to stick together. All liquid should be absorbed.
- Using your hands begin stuffing the bread mixture into the turkey cavity. If you have extra bread mixture, wrap in aluminum foil and toss into the roasting pan alongside the turkey. Pour 1-2 cups of hot water into bottom of roasting pan.
- Place covered roasting pan in oven and cook 3-4 hours. Every 30 minutes baste turkey with drippings.
- During the last 30 minutes of cooking, baste turkey again with more melted butter. Remove covering and return to oven uncovered. This will allow the skin to crisp up.
- Once internal temperature of the turkey thigh reaches 180F remove turkey from oven and place on carving board. Let rest for 10 minutes before removing stuffing from cavity to a large bowl.
- Serve turkey and stuffing hot alongside mashed potatoes and veggies.
Cheddar, Chive & Bacon Mashed Potatoes
Nothing completes a holiday meal like creamy, cheesy mashed potatoes, but these potatoes have a secret ingredient; roasted cauliflower. Adding bulk without altering the flavour, the roasted cauliflower blends perfectly with the potatoes!
- 2-3 lbs of potatoes, skins removed and diced into 1 inch cubes
- 1 large head of cauliflower, cut into pieces
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 10 pieces bacon, cooked until crispy
- 3 tbsp fresh chives, chopped
- Preheat oven to 400F. On a baking sheet lined with parchment evenly spread pieces of cauliflower. Roast in oven for 20-25 minutes, flipping halfway through, until cauliflower is soft and starts to brown.
- Meanwhile, in a large pot over medium high heat, boil potatoes until softened; approximately 15-20 minutes.
- Drain water from potatoes and in the same pot add roasted cauliflower, milk, and sour cream.
- Using a hand masher or hand blender, mash potatoes until desired consistency is reach. For extra light and whipped potatoes use a hand mixer.
- Fold in cheddar cheese and bacon using a large wooden spoon.
- Serve hot topped with chopped chives.
No Bake Mississippi Mud Pie
This classic pudding based dessert is an unexpected surprise at a holiday dinner. With layers of rich homemade chocolate pudding and luscious whipped cream, this simple dessert will satisfy any sweet tooth after a hearty meal.
- 3 cups of Oreo crumbs
- 3/4 cup butter, melted
- 6 ounces dark chocolate, chopped
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/4 cup cornstarch
- 1 cup milk
- 1 cup table cream
- 1 tsp vanilla extract
- 1 egg
- 1 cup whipping cream
- 1 tbsp icing sugar
- 1/2 tsp vanilla
- Skor Pieces
- Shaved Dark Chocolate
- In a large bowl mixture together Oreo crumbs and melted butter
- Press mixture into the bottom of a 9×12 pan. Place in fridge until ready to use.
- In a double boiler, melt dark chocolate. Set aside.
- To a medium saucepan add brown sugar, cornstarch salt, milk, cream, vanilla, and egg. Whisk until combined.
- Place pan over medium heat and while stirring constantly, cook the mixture until it thickens. Remove from heat.
- Slowly pour melted chocolate into the saucepan with the milk mixture; whisking until fully combined.
- Pour pudding into a large bowl and place plastic wrap directly on the surface of the pudding.
- Refrigerate until cool (3-4 hours).
- In a stand mixer add whipping cream, honey and vanilla. Beat on high until soft peaks start to form in the cream.
- Refrigerate until ready to assemble.
- Remove pan with crust from fridge.
- Begin to layer the pudding and whipped cream, starting with the pudding. There should be enough to get 2 layers of each, ending with the whipped cream.
- Top with Skor pieces and shaved chocolate. Refrigerate until ready to serve.