12 days of christmas recipes - the palatable life (2024)

• 12 eggs
• 1/2 cup mayonaise
• 1 tbsp dijon mustard
• salt & pepper
• paprika
• 1 green onion chopped
• 12 asparagus spears
• 1 tsp olive oil

• Add the eggs to a pot of cold water. Heat the water on the stove over medium high heat. Once the water comes to a boil, let the eggs cook in the pot for 15 minutes. After 15 minutes, transfer the eggs to a bowl full of ice water.

• While the eggs are boiling, cook the asparagus. Preheat the oven to 425. Wash the asparagus and cut them into thirds. You will only be using the tips for the deviled eggs, so if you just want to cook the tips, thats fine. Toss the asparagus with olive oil, salt, and pepper. Cook the asparagus for 10-15 minutes until the asparagus is tender. Set it aside to cool.

• When the eggs are cooled, crack and peel the shells off. Cut the bottom of each egg so they can stand upright. Cut each egg about 1/3 of the way down from the top. Gently scoop out each yolk into a food processor or blender.

• Add the mayo, dijon mustard, garlic, salt, and pepper into the food processor with the yolks. Blend the mixture until it is smooth then transfer it to a piping bag. If you don't have a piping bag, just use a ziploc bag and cut off one of the corners.

• Pipe the yolk mixture into the egg whites. Top each egg with a piece of asparagus, chopped green onion, and a sprinkle of paprika. Keep the eggs in the fridge until serving. Enjoy!

• 6 cups kale
• 2 cups arugula
• 1/2 cup roasted pecans
• 2 persimmons
• 1/2 cup pomegranate
• 1/4 cup goat cheese

Maple Cumin Dressing

• 1/4 cup olive oil
• 1 tbsp maple syrup
• 2 tsp cumin
• juice from 1 lemon

• Combine all the ingredients for the maple cumin dressing in a small bowl and whisk to combine. Add the kale and arugula to a large bowl and pour the dressing over the greens. Mix the greens until they're evenly coated. Let the greens soak for 10-15 minutes before serving.

• Slice the persimmons into thin slices. After the greens have marinated, top with sliced persimmon, pecans, pomegranate, and goat cheese. Serve immediately and enjoy!

• 1 cup heavy cream
• 3 cups gouda grated
• 1 tbsp cornstarch

• Grate the gouda. It is helpful to not use pre-grated cheese for this recipe, so grating it fresh is best. Put the cheese into a ziploc bag and add the cornstarch. Close the bag and toss the cheese with the cornstarch until it is all coated.

• In a saucepan over medium heat, add the heavy cream. When the cream is hot and steam starts to come off it, slowly start adding the cheese. Add a handful of cheese at a time, letting it melt completely between additions. Once all the cheese is added, if the fondue is too thick, add additions of 1 tbsp of heavy cream until it is your desired consistency. If it is not thick enough, whisk 1 tsp of cornstarch with 1 tbsp of heavy cream and stir it in.

• Once it is finished, serve it immediately! Fondue has to be kept warm, otherwise it will harden. Either keep it on the stove at a low heat or pour it into a fondue bowl, if you have one.

• Fondue can be served with many things (because cheese is good on nearly everything), but here are some of my favorites: bread, apples, chicken, crackers, vegetables.

• 2 1/4 tsp instant yeast
• 3/4 cup milk
• 1 tbsp sugar
• 2 eggs
• 1/4 cup butter melted
• 3 cups flour
• 1 tsp garlic salt
• 1 cup pesto
• 1 cup sundried tomatoes
• 1 1/2 cups mozzarella cheese
• 2 tbsp butter melted

• Heat the milk in the microwave for 30-40 seconds. Sprinkle the yeast over the milk and let it sit for a couple minutes. Add the milk and yeast to the bowl of a stand mixture. Add the sugar, eggs, butter, and mix until combined.

• Add the flour and garlic salt. Turn the mixer to medium speed and let the dough mix for 5-7 minutes. If you don't have a stand mixer, you can hand knead the dough for 10 minutes instead.

• Transfer the dough to a greased bowl and cover with plastic wrap. Set the bowl in a warm place until the dough has doubled, about 45 minutes.

• Turn the dough onto a floured surface. The dough should be soft and easy to work with. Roll the dough out into a 12×20 inch rectangle. Add the pesto onto the dough and spread it out evenly with a 1/4 inch border on each side. Sprinkle the sun-dried tomatoes and cheese evenly over the dough. If your sun-dried tomatoes are large, chop them into small pieces before putting them on the dough.

• Starting at one of the long ends, roll the dough up and seal it on the end by pinching it together. Cut the dough with a sharp knife every two inches. You should have about 12 rolls.

• Add the rolls into a greased pan, cover, and let rise in a warm spot for 35 minutes. Heat the oven to 350. Before baking the rolls, brush them with melted butter. Bake the rolls for 20-25 minutes. When the rolls have about 5 minutes left, add a handful of mozzarella cheese on top and return them to the oven. Take them out when the cheese has melted and the dough is starting to brown.

• Enjoy while the rolls are hot! Top with arugula (optional) and serve.

• 1 cup cornmeal
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup melted butter
• 2 eggs
• 2 tbsp honey
• 1 cup cheddar cheese

• Mix together the cornmeal, flour, baking powder, and salt. In a separate bowl, combine the milk, butter, eggs, and honey.

• Pour the wet ingredients into the dry and mix until just under combined. Add the cheddar cheese and mix until just combined.

• Heat a waffle iron. Grease it and add a large scoop of batter. Cook until crispy and top with your favorite chili!

• 2 cups sugar
• 1/2 cup butter
• 1 cup shortening
• 2 eggs
• 1/2 cup molasses
• 4 cups flour
• 1 tbsp baking soda
• 1/2 tbsp cinnamon
• 1 tsp ginger
• 1 tsp salt
• 1 tbsp sugar

• Preheat the oven to 350. Cream together the sugar, butter, and sugar. Add the eggs and molasses and mix until combined.

• Add the flour, baking soda, cinnamon, ginger, and salt. Mix until just combined.

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• If making a pazookie, add dough into a greased pan and sprinkle sugar on top. If making normal cookies, roll dough into balls and roll in sugar.

• Cook at 350. If making a pazookie, bake for 12-18 minutes, depending how big your pan is. If making cookies, bake for 8-12 minutes.

• Top the pazookie with vanilla ice cream and dive in! Enjoy!

• 6 slices brioche bread or any kind of bread
• 1 egg
• 1/2 cup eggnog
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1/2 cup nutella
• butter

• In a shallow bowl, whisk together the egg, eggnog, cinnamon, and vanilla.

• Cut a pocket in each slice of bread. Don't cut all the way through the bread, just create a pocket. Carefully put a large scoop of Nutella in the pocket and gently close the edges, somewhat sealing the Nutella inside.

• Heat a saucepan over medium high heat. Add a small piece of butter to the pan. Dip each slice of bread in the egg mixture, so it is lightly coated, and add to the pan.

• Cook until golden brown on both sides and enjoy!

Smoked Salmon Dill Ball

• 16 oz cream cheese
• 1 cup hot smoked salmon (this is a type of smoked salmon, and is not referring to the temp of the salmon when added to the mixture. it should be cold when added.)
• 2 tbsp capers
• 1/4 cup red onion
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp fresh dill
• 1/8 tsp salt
• 1 cup chopped pecans

Cinnamon Pecan Ball

• 16 oz mascarpone cheese
• 1/2 cup chopped pecans
• 2 tbsp honey
• 2 tsp cinnamon
• 1 cup pomegranate seeds

• Start with the smoked salmon dill ball. Add the cream cheese to a bowl and whip with a mixer until lighter and fluffy. Add the smoked salmon, capers, red onion, lemon zest, lemon juice, dill, and salt. Stir until combined. Set aside.

• For the cinnamon pecan ball, add the mascarpone cheese to a bowl and whip with a mixture until lighter and fluffy. Add the pecans, honey, and cinnamon. Stir until combined.

• Transfer each mixture onto separate large pieces of plastic wrap. Enclose each mixture with the plastic wrap and shape into a ball. Put the balls in the fridge for 1 hour. Roll the smoked salmon dill ball in chopped pecans, and the cinnamon pecan ball in pomegranate seeds. Keep in the fridge until serving. Enjoy!

• 1 grapefruit
• 1 tbsp brown sugar or raw sugar

• Cut the grapefruit in half then cut around each piece of grapefruit. Sprinkle the brown sugar evenly between the two halves.

• Using a creme brûlée torch, melt the sugar on the grapefruit. If you don't have a creme brûlée torch, set the oven to broil on high (or 450 degrees) and broil for 5-7 minutes, until the sugar is melted.

• Top with whipped cream and granola and enjoy!

• 220 ml egg whites (about 6-7 eggs)
• 1 1/2 cup sugar
• 1 tsp white vinegar
• 1 tsp vanilla
• 1 1/2 cup heavy whipping cream
• 1 cup fresh raspberries
• chocolate

• Preheat your oven to 300. In a large stand mixer, whip the egg whites until stiff. Then, slowly add the sugar, 1 tbsp at a time, beating well in between additions.

• Once all the sugar is added, mix for an additional 5 minutes until the mixture is thick and glossy. Scoop down the sides and add the white vinegar and vanilla. Mix for another 5 minutes, or until the sugar is totally incorporated.

• Scoop a heaping 1/2 cup of the mixture onto a parchment paper lined baking sheet. Using the back of a spoon, create a little well in the middle — this is where the filling will go. Repeat with the rest of the mixture.

• Put the mini pavlovas into the oven and turn the oven temp down to 250 degrees and cook for 1 hour & 45 min. Once cooked, turn off the oven and leave the mini pavs in to cool. DON’T OPEN THE OVEN UNTIL THEY ARE COMPLETELY COOLED. Like for 3-4 hours.

• Once they are cooled, whisk the heavy cream until stiff peaks form. Top each pavlova with a scoop of whipped cream, raspberries, and shaved chocolate.

• 3 cups flour
• 1 tsp yeast
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 cup parmesan cheese
• 1 1/2 cups water room temp

• In a stand mixer, combine the flour, yeast, salt, garlic powder, and parmesan cheese.

• With the mixer on low, slowly add the water. Mix the dough until it is just combined in a shaggy dough. Transfer the dough to a large, oiled bowl, cover, and let it rise in a room temp area for 12-18 hours.

• After the dough has risen, turn the oven on to 450 degrees. Put the dutch oven (or oven safe pan) into the oven while it heats up!

• Turn the dough out onto a floured surface and shape it into a ball. the dough will probably still be sticky.

• Transfer the dough ball onto a piece of parchment paper. Lower the dough ball with the parchment paper into the heated dutch oven (or oven safe dish). Cover with the lid and bake for 30 min.

• After 30 min, take off the lid and bake an additional 10-15 minutes until the crust of the bread is golden brown.

• 1 slice bread
• 1/2 avocado
• 1 slice cheese
• 1 tsp red pepper jelly
• olive oil
• Everything But the Bagel

• Toast the bread and if using cheese, melt the cheese on top.

• Mash the avocado and spread it onto a plate. Using a Christmas tree cookie cutter (or a knife), cut the avocado into a Christmas tree shape. Using a spatula (or two), carefully slide the avocado onto the spatulas, then transfer it onto the toast.

• Cut a small star out of cheese and place it at the top of the tree. Drizzle the tree with olive oil (for popcorn tinsel) and Everything But the Bagel (for ornaments and lights). Enjoy!