Savor the Season: A Bountiful Collection of Christmas Dinner Recipes

Savor the Season: A Bountiful Collection of Christmas Dinner Recipes
Welcome to a celebration of flavours and festive feasting! As the holiday season twinkles with joy, there's no better way to mark the occasion than with a delightful Christmas dinner. Within this collection, discover an array of mouthwatering recipes perfectly curated to make your holiday meal quick and easy, ensuring a memorable and delicious celebration with those you love.

Appetizer: Cranberry Brie Bites


    • 1 sheet of puff pastry, thawed
    • 8 ounces (225g) Brie cheese, cut into small pieces
    • 1/2 cup cranberry sauce
    • Fresh rosemary for garnish


    Preheat the oven to 375°F (190°C).

    Roll out the puff pastry and cut it into small squares or circles. Place them in a mini muffin tin.

    Add a small piece of Brie cheese into each pastry cup and top with a teaspoon of cranberry sauce.

    Bake for 10-12 minutes or until the pastry is golden brown and the Brie is melted.

    Garnish with fresh rosemary and serve warm.

    Main Course: Honey Glazed Ham


    • 7-9 pound (3-4 kg) bone-in ham
    • 1 cup Paradis Valley Honey
    • 1/4 cup Dijon mustard
    • 1/4 cup brown sugar
    • 1/4 cup pineapple juice
    • Cloves for garnish


    Preheat the oven to 325°F (160°C).

    Score the ham in a diamond pattern and stud it with cloves if desired.

    In a bowl, mix Paradis Valley Honey, Dijon mustard, brown sugar, and pineapple juice to create the glaze.

    Brush the ham generously with the honey glaze.

    Bake the ham, uncovered, for about 2 to 2 1/2 hours, basting with the remaining glaze every 30 minutes until the internal temperature reaches 140°F (60°C).

    Let the ham rest for 10-15 minutes before slicing.

    Salad: Honey Lemon Vinaigrette


    • 1/4 cup Paradis Valley Honey
    • 1/4 cup fresh lemon juice
    • 1/4 cup extra-virgin olive oil
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste


    In a bowl, whisk together Paradis Valley Honey, fresh lemon juice, Dijon mustard, salt, and pepper.Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is well combined and slightly thickened.

    Serve this honey lemon vinaigrette over a mixed green salad or your favourite combination of fresh vegetables for a delightful and tangy dressing.

    Side Dish: Honey Glazed Roasted Sweet Potatoes


    • 3-4 medium sweet potatoes, peeled and cut into cubes
    • 3 tablespoons melted butter
    • 2 tablespoons Paradis Valley Honey
    • 1/2 teaspoon ground cinnamon
    • Salt and pepper to taste


    Preheat your oven to 400°F (200°C).

    In a bowl, mix the melted butter, Paradis Valley Honey, ground cinnamon, salt, and pepper.

    Toss the sweet potato cubes in the honey-butter mixture until they are evenly coated.

    Spread the coated sweet potatoes on a baking sheet lined with parchment paper.

    Roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and caramelized, flipping them halfway through the cooking time.

    Side Dish: Garlic Parmesan Roasted Brussels Sprouts


      • 1 pound (450g) Brussels sprouts, trimmed and halved
      • 2 tablespoons olive oil
      • 3 cloves garlic, minced
      • 1/4 cup grated Parmesan cheese
      • Salt and pepper to taste


      Preheat the oven to 400°F (200°C).

      In a bowl, toss the Brussels sprouts with olive oil, minced garlic, Parmesan cheese, salt, and pepper until coated.

      Spread the Brussels sprouts on a baking sheet in a single layer.

      Roast for 20-25 minutes, or until they are crispy and golden brown.

      Dessert: Gingerbread Cake with Cream Cheese Frosting


        • 2 cups all-purpose flour
        • 2 teaspoons ground ginger
        • 1 teaspoon ground cinnamon
        • 1/4 teaspoon ground cloves
        • 1/2 teaspoon baking powder
        • 1/4 teaspoon baking soda
        • 1/2 cup butter, softened
        • 1/2 cup brown sugar
        • 1/2 cup Paradis Valley Honey
        • 2 large eggs
        • 1 cup buttermilk

        Cream Cheese Frosting:

        • 8 ounces cream cheese, softened
        • 1/4 cup butter, softened
        • 2 cups powdered sugar
        • 1 teaspoon vanilla extract


        Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

        In a bowl, whisk together flour, ginger, cinnamon, cloves, baking powder, and baking soda.

        In another bowl, cream together butter and brown sugar. Add Paradis Valley Honey and eggs, one at a time, beating well after each addition.

        Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until well combined.

        Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

        Let the cake cool completely before frosting.

          Cream Cheese Frosting:

          In a bowl, beat cream cheese and butter until smooth.

          Gradually add powdered sugar and vanilla extract, beating until creamy.

          Frost the cooled gingerbread cake with the cream cheese frosting.

            These recipes offer a delightful spread for a memorable and delicious Christmas dinner. Enjoy the festive flavours and celebrate!

            The Paradis Valley Team

            It’s Natural / C’est Naturel / It’s Natural / C’est Naturel /