my bloggy friends and their fabulous holiday recipes they share with Nest by Tamara (2024)

I tear out recipes and keep them in files....good gracious I have thousands of recipes I have never even made, but they wait there hopeful that I'll remember them and try them out. However, I usually rely onmystandbys: these are my arsenals, the ones Ipull out in a pinch and usually during the Holidays.I make these dishes over and over again,perfecting with time. I amgrateful to thesestylish bloggers (some of my favorite ladies in cyberspace) forsharingtheir secret weapons with us. Over the past two years that I have authoredNest, I haveconnected withsome amazingly talented folks and here is a glimpse-- my hopes are that my cooking repertoire will grow with havingthese recipesavailable with a single click over thisholiday. As I prepare myChristmasdinner, I plan totry many of theserecipes (the trifle for my New Year's party, theorange buns for Christmas morning just to name two).

¾ cup warm orange juice

1 package active dry yeast

1/3 cup granulated sugar

1 large egg, beaten

¼ cup unsalted butter, melted and cooled

1 teaspoon salt

2 teaspoons grated orange zest

3 to 3½ cups all-purpose flour

Filling:

2 tablespoons unsalted butter, melted

½ cup granulated sugar

2 teaspoons ground cinnamon

Orange Icing:

1 cup confectioners (powdered) sugar

¼ cup unsalted butter, room temperature

½ teaspoon pure vanilla extract

1 tablespoon grated orange zest

1 to 2 tablespoons orange juice

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

In a large mixing bowl, combine warm orange juice and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, egg, melted butter, salt, and orange zest; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.

Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.

Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.

Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle.

Filling:

using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges.

In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins and pecans (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan.

Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.

Preheat oven to 375 degrees F.

Bake:Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.

Orange Icing:

In a small bowl, combine confectioner’s sugar, butter, vanilla, orange zest, and enough orange juice to make a good spreading consistency. Spread icing onto still slightly warm rolls.

Makes 12 rolls

Tip: This recipe takes a little extra time so I always double the batch!

my family loves French onion soup, and it seems to get better the longer you cook. Over the Holidays when I have family staying with us I make a big pot of onion soup ahead of time, keep in a tightly lidded container in the fridge. This makes for a hearty yet quick lunch and I usually serve with a simple green salad. I originally followed the onion soup from the Silver Palate cookbook (love those ladies) and over time I have adapted it, adding bits here and there.

Onion Soup Recipe

4 garlic gloves sliced lengthwise

6 cups beef broth (either homemade or store bought)

3/4 Cup dry white wine (a french bordeaux is best)

3TBS butter for browning onions

2 TBS cognac

1 TBS fresh thyme chopped

couple of pinches cracked black pepper

1 loaf of crusty french bread - (slice ahead of time and lay out on cookie sheet brushed with olive oil, salt and pepper and cook until crisp)

1thick slice of gruyere cheese for each bowl

What you need at home:

individual size oven-proof bowls or mini crock bowls

a good deep pan-- I use a deep cast iron pan

The key to infusing this soup with a deep, rich flavor is to carmelize the onions slowly over time. Slice the onions thinly and cook on medium heat with the butter stirring often. Keep a watchful eye because they cannot burn but must cook for 30 minutes until a caramel brown. After they reach the right level of dark brown, add the beef broth and thyme and pepper and cook simmering. After 1 hour add the wine and cook on medium heat 30 more minutes. Add pepper to taste.

Add the cognac and cook on high for 10 minutes more with the top off to reduce a bit.You've already made the crisp bread -- pour a ladle of soup with plenty of onions in each bowl, layer the toast and one slice of gruyere. Put on broil on the top shelf of your oven -- but watch closely because this should brown but not burn. Serve with a green mesculin salad and best with a simple vinegarette dressing of white wine, splash of balsamic, fresh herbs and good olive oil.

recipe

•3 bananas

•1 tin of sweetened condensed milk

•2 cups whipping cream

•1 package of digestive biscuits or graham crackers

•1 stick of butter

•1 tsp vanilla

•1 small bar of chocolate

Your first step can be done way ahead of time (at least hours but can be as much as months before). Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!

After requisite time has passed, take pot off the stove and allow the can to cool. In case you're wondering - you just made magic, er, toffee! So you're ready with your toffee, its time to do the rest.

To make the crust

(*You can skip this step entirely by buying a ready made graham cracker crust.)

•Grind up digestive cookies in food processor.

•Melt stick of butter in microwave and pour into crumb mixture.

•Blend until you have a moist sand mixture.

•Smooth wet crumbs into pie plate to make a crust.

•Bake at 350F for 10 minutes.

•Set aside to cool.

To make whipped cream

(*You can skip this step entirely by using cool whip. )

•Whip cold cream and vanilla on high until whipped

•Set aside

Now its time to bring it all together. Cut up bananas into slices and lay into your crust. It doesn't matter how you arrange them really. Just go wild.

Open the toffee can, mix with knife until smooth, pour on bananas.

Spread whipped cream over the whole mess

Grate chocolate on top (optional)

Put in fridge to set for at least 1 hour

So there you have it. Yum in a pan. I dare you not to love it.

recipe

for sautéing:

1 Tablespoon vegetable oil

1/2 Tablespoon butter

goodies from the produce area:

1 cup chopped carrot

1/2 cup chopped onion

1 cup chopped celery

1 clove garlic, minced

3/4 cup green bell pepper

1/2 chopped, peeled turnip

1 Granny Smith Apple, peeled and chopped

spices:

1 teaspoon curry powder

1/4 teaspoon of ground coriander, ground cloves, ground ginger

1 teaspoon salt

Freshly ground pepper to taste

liquids:

6 cups chicken stock or broth

2 Tablespoons cornstarch

1/3 cup water

protein:

2 cups cubed cooked chicken (I cut it into cubes, season with salt and pepper and sauté in a little chicken broth – easy as pie!)

1 can (15oz) garbanzo beans, drained and rinsed

extra fixings:

Shredded coconut for topping the soup

For a heartier soup, serve the soup over a mound of steamed rice.

Directions: Note (1) There is a lot of chopping in this recipe, I LOVE to get out my food processor to speed along the process – I promise (mums the word!) I won’t tell a soul that you didn’t stand at the counter chopping each veggie with love. Note (2) This soup always tastes best the second and third day which means it is the perfect dish for entertaining. Make it up a few days before and simply heat up about 20 minutes before your guests arrive! Note (3) If your Honey is anything like mine (and would exist on protein alone if you let him) it doesn’t hurt to add extra chicken breast to this recipe.

In a large soup pot over medium heat, warm the oil and butter together. Add carrot and sauté for about 2 minutes. Add remaining vegetables and apple. Sauté until tender, about 10 minutes longer. Add curry powder, coriander, cloves, ginger, salt and pepper. Stir it for about one minute. This will ensure that the spices have evenly coated the sautéed veggies. Add stock and bring to a boil.

In a small bowl, mix the cornstarch and water. Add to the soup and stir until it thickens. This takes about 2 minutes. Add cooked chicken. Puree beans with 1 cup stock from the soup in your food processor. Add to soup pot and mix well. This will thicken the soup considerably. Reduce the heat to simmer, uncovered, until flavors are blended. Ladle into bowl and sprinkle with coconut.

"Heres my favorite Christmas recipe--I usually make the meatballs morning of -it gives the flavors time to meld and its really yummy served alone or over noodles!I have known Barbara for years and since our little girls enjoyed dress-uptea parties together in Nursery School. It is so much fun to find her here over atherwonderful blog Hampton Hostess.Barbara offers uppoignant features about food, entertaining, interior design and travel and all from her trained interior designer's point of view!" - Barbara Paige

Swedish Meatballs recipe

1 pound ground sirloin

1 pound sweet sausage removed from casing

2 1/2 slices white bread

1/4 cup of milk

1/2 cup finely chopped onion

2 tablespoons butter

2 tablespoons olive oil

2 jumbo eggs

1/8 cup all purpose flour

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon black pepper

1 1/2 teaspoon kosher salt

1/4 cup freshly chopped dill, divided

3 cups of beef broth

2/3 cup heavy cream

1. Tear the bread into small pieces and place into a small mixing bowl with the milk and set aside.

2. Heat 1 tablespoon of butter with one tablespoon of olive oil in a skillet on medium heat. Saute onions for 3-4 minutes until soft.

3. In a large mixing bowl, combine meat, eggs, bread mixture, seasonings, half the dill and cooled onions. Combine thoroughly and shape into small walnut sized balls.

4. Heat 1 tablespoon of butter and one tablespoon of olive oil in a skilled onmedium low heat. Cook meatballs until golden brown and thoroughly cooked through, about 7-10 minutes.

5. Spoon meatballs into cassarole dish.

6. Using the same pan with the meat drippings, decrease the heat to low and add flour, whisking for 1-2 minutes until lightly browned.

7. Add the beef broth slowly and wish until the mixture begins to thicken.

8. Add the heavy cream and cook for 1-2 minutes until completely incorporated and thickened. Season with salt and pepper.

9. Spoon gravy over meatballs and garnish with dill.

"Marrying into the Jewish tradition, this was one of the first recipes I learned how to make. The coffee adds a layer of dimension while tenderizing the meat.

recipe

note: for richer, more tender brisket, I recommend letting the meat rest covered in the marinade for at least 2 hours. (step 2)"

INGREDIENTS

Serves 6

3 pounds beef brisket (thin first-cut)

Coarse salt and ground pepper

2 tablespoons canola oil

1/2 cup freshly brewed black coffee

1/2 cup ketchup

1/2 cup chili sauce

1/2 cup honey

1/3 cup Worcestershire sauce

1 garlic clove, minced

1 tablespoon soy sauce

1. Preheat oven to 325 degrees. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.

2. In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.

3. Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.

She's the author of a fun and informative blog as well asowner ofabeautiful mid-century furniture and art showroom in Stamford, Connecticut. Marcy'shusband Irwindesigneda beautiful fantasyroomat the recent Holiday House fundraiser showhouse in Manhattan- a mid-century winter wonderland called Snowy Day!

Apple Cranberry Crisp recipe

4 cups sliced apple

( mix it up using golden, gala & a 3rd kind)

1 large can crushed pineapple (drained)

1cans whole cranberry sauce ( I use organic)

Topping

2/3 of stick butter

1/2cup flour

1 cup oatmeal ( this year I used Bob’s extra thick rolled oats- amazing)

¾ cup brown sugar

1tsp cinnamon

Use a low pyrex dish 9 x 13

Peel apple and slice as for pie. Toss it in lemon juice

In Pyrex dish, layer first 3 ingredients with cranberry sauce on top.

Mix dry ingredients for topping. Cut in margarine until mix is crumbly and sprinkle it on top of fruit until all is covered.

Bake at 325 degrees for 45minutesor until it becomes bubbly.

Oysters Medford

(as many as your li'l heart desires)

pint (or more if you're lucky) of Chincoteague oysters

sliced, organic bacon

block of well aged white cheddar

clean, reserved oyster shells

Cook bacon slices til just done. Transfer to paper towel lined plates for draining and slight cooling. Preheat oven to broil. Line a baking sheet with foil and cover with the oyster shells, face up. Place an oyster in each shell topping with a pinched off inch or 2 of the bacon. Finish with a butter slice sized piece of the white cheddar. Place baking sheet on top shelf of oven. Broil, watching veeery closely, til just bubbly. Serve immediately with a flute of très chilled Champers. Personal preference being Veuve Clicquot Rosé. Bottoms up! Referring to the oysters, natch...

Anne’s Bread Pudding

• 4 Cups Milk, preferably whole

• 5 Eggs

• 1 Cup Sugar

• 1 tsp Vanilla

• 3 tsp Cinnamon plus more for sprinkling

• 1/2 tsp Salt

• 1/2 pkg Baking Raisins

• One day old large loaf French or Italian bread

• 3 TB Butter

Whisk Milk, Eggs, Sugar, Vanilla, Cinnamon and Salt in a large bowl. Cut bread into 1-2” cubes. Add raisins and bread cubes to mixture and stir to combine. It will look juicy, but resist the urge to add more bread cubes. Pour into a large buttered casserole dish that has a cover. Sprinkle with cinnamon, dot with butter and cover. Place covered casserole dish in pan filled with 2” hot water. Bake about 1 hour at 325, pudding is done when knife inserted halfway between center and edge comes out clean. Serve warm with bourbon sauce or fresh whipped cream.

Bourbon Sauce

1/4 Cup Butter

1/2 Cup Brown Sugar

3 TB Whipping Cream

2 TB Bourbon Whiskey

Pinch Salt

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly and serve. Yields about 1/2 Cup.

Marcy's Scalloped Oysters

1/2 pint (or 1 can) oysters and liquid

cracker crumbs (like Saltines)

salt & pepper (to taste)0

butter

1 pint milk

Preheat over to 450 degrees.

In a greased shallow baking dish, place a thin layer of cracker crumbs, followed by a layer of half of the oysters and salt & pepper. Follow with an additional layer of cracker crumbs, then the remaining oysters and salt & pepper. Top off with cracker crumbs. Add the oyster liquid and enough milk to make the mixture moist. (Add more milk during baking if necessary to keep moist.) Put 3 pats of butter on top.

Bake for 30 - 45 minutes.

Thanks Juliane for this French Apple Tart and it is one of my favorite desserts, now I will have this recipe at my fingertips to try out. Head over toNorbridgeblog for thoroughantique expertise and great advice

recipe

donated from my chic friend

from friend, Maybelline Te

1 large sweet onion, finely chopped

8 hard boiled eggs, chopped fairly fine

1/4 cup mayonnaise

1 8-oz package of cream cheese, softened

2 cups sour cream

2 8 oz of your favorite caviar

Chives and parsley

Pam cooking spray

Drain the chopped onions on a paper towel. Coat with cooking spray the

sides and bottom of an 8" springform pan. In a bowl, combine chopped

eggs and mayonnaise. Spread in the bottom of the prepared pan in an

even layer. Sprinkle with onion.

Beat together the cream cheese and sour cream until smooth. Drop by

spoonfuls over the onion. Spread gently with a wet table knife or spatula

to make a smooth layer. Cover and chill for 3 hours or overnight.

Just before serving, drain jar of caviar and distribute over cream cheese

layer. Run a knife around sides of pan to looses and lift off sides.

Garnish top with minced chives, dill or parsley. Surround the base with

parsley sprigs. Serve with small pieces of pumpernickel or crackers.

+Note: Use inexpensive caviar in this recipe like Salmon, Whitefish, or Lumpfish.

Thischeerful blog is updated regularly with many design inspirations, and offershelpful advice and tips

"When I think of the holidays, I think of the kids and how magical this time of year is. I am hoping it lasts a long time, but sadly know at some point my kids will learn the "secret" of Santa and a bit of the magic will dim. The other thing I think of is Christmas Cookies. I have always been a cookie baker (Christmas or otherwise) and love the process as well as the outcome!" - Becky

giant copper cookie cuttersgrandmother's cookie cutterscollected through the years

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Cristin Brisbee Priestat Simplified Bee

Willamina's Cranberry Relish

2 cups raw cranberries

1 apple

1 orange

1/4 to 1/2 c. sugar (to taste)

1 teaspoon lemon juice

Grind raw cranberries, unpeeled apple and orange through food grinder. Add sugar & lemon juice and let stand at least one hour. May be frozen. Serve as a side with turkey, ham or roast beef. I usually double the recipe!