It’s that time of the year when everyone gathers round to celebrate Christmas and New Year with your loved ones so why not cook and enjoy your favorite dishes with these different recipe suggestions you can try this year, from salad, main course, desserts to drinks. Enjoy and be merry during this festive season with good food, laughter and a happy tummy!

1. Green Salad with Italian Vinaigrette

1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon chopped parsley
1 teaspoon dried oregano
1 teaspoon Italian seasoning
Salt and freshly ground pepper
1 head of Boston lettuce, torn
4 cups mesclun (4 ounces)
1 cucumber—peeled, seeded and cut into thin half-moons
1 pint cherry tomatoes, halved

1. In a bowl, blend the oil, vinegar, garlic, parsley, oregano and Italian seasoning. Season with salt and pepper.
2. In a large bowl, toss the remaining ingredients with the vinaigrette and serve.

2. Christmas Pasta

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

1. Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
2. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
3. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
4. Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

Recipe courtesy Rachael Ray

3. Smoked Salmon Dip 

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
2. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
3. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Recipe courtesy Barefoot Contessa Family Style (c) 2002 by Ina Garten. 

4. Pochero

1 lb pork belly, chopped
2 medium tomatoes, diced
1 medium onion, diced
1 teaspoon garlic, minced
2 to 2½ tablespoons patis (fish-sauce)
1 tablespoon whole pepper corn
1 small can tomato sauce
1 cup chick peas (garbanzos)
1 large plaintain banana (ripe), chopped
1 medium sized potato, cubed
1 small cabbage, quartered
¼ lb long green beans
1 bunch bok choy (pechay)
1 cup water
2 tablespoons cooking oil

1. Heat cooking oil in a cooking pot.
2. Sauté garlic, onions, and tomatoes
3. Add pork and cook until the color turns light brown.
4. Put-in fish sauce, whole pepper corn, and tomato sauce. Stir.
5. Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
6. Put-in potato, plantain, and chick peas. Cook for 5 to 7 minutes.
7. Add cabbage and long green beans. Cook for 5 minutes.
8. Stir-in the bok choy. Cover the pot and turn off the heat.
9. Let the residual heat cook the bok choy (about 5 minutes).
10. Transfer to a serving plate and serve.

5. Roast Garlic Clove Chicken

8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
Bread, for serving

1. Preheat the oven to 350 degrees F.
2. Rinse and pat dry the chicken.
3. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic.
4. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside.
5. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence.
6. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes.
7. Once the chicken is done, remove chicken thighs and garlic to a platter.
8. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice.
9. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

Recipe courtesy Melissa d’Arabian

6. Pork Adobo

3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken(cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional)

1. Combine all of the ingredients in a large pot. 
2. Allow everything sit at room temperature for at least 15 minutes.
3. Bring to a boil then reduce heat to low; simmer for 1 1/2 – 2 hours (leave lid slightly ajar).
4. Remove lid and cook 10 minutes more.
5. Serve with rice.
6. Slow Cooker instructions.
7. Combine all of the ingredients in a slow cooker. 
8. Allow meat to sit at room temperature for at least 15 minutes.
9. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
10. Serve with rice.

7. Crispy Pata

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
6 pieces dried bay leaves
2 tablespoons whole peppercorn
4 to 6 pieces star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
2 to 3 teaspoons garlic powder
12 to 15 cups water
8 to 12 cups cooking oil

1. Pour water in a cooking pot then let boil.
2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.
5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

8. Rare Roast Beef with Fresh Herbs and Basil Oil

1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped rosemary, mint and tarragon
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 cups fresh basil leaves

1. Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.
2. In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.
3. Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.
4. Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil.
5. Sprinkle with the remaining 1/4 cup chopped herbs and serve.

9. Roast Salmon and Broccoli with Chile Caper Vinaigrette

10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

2. Fruit Salad

1 can (large) fruit cocktail
1 cup fresh strawberries, cleaned and cut in half lengthwise
1 cup blueberries, cleaned
3 pieces kiwi, cleaned and sliced into bite size pieces
3/4 cups nata de coco
14 ounces condensed milk
8 ounces table / medium cream or all purpose cream

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!

 

DRINKS

 1. Caipirinha

2 tablespoons turbinado sugar
1 lime, cut into wedges
Ice cubes
2 shots Cacacha or white rum
Club soda

1. Crush sugar and lime wedges in bottom of glass
2. Add ice cubes then top off with Cachaca and a dash of club soda.

2. Peppermint Hot Chocolate

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish

1. In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat.
2. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted.
3. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Recipe courtesy Jackie Riley

3. Salabat (Ginger Tea)

4 -5 cups water
3 inches fresh ginger, sliced thinly
1 cup brown sugar

1. Boil the water, ginger, and brown sugar together.
2. Reduce heat and simmer for 15-20 minutes. Add more water if tea is too strong.
3. Strain and serve hot or cold.

Recipe courtesy of Corinne Domingo

Photos from various websites

Happy Eating!