Christmas Eve Recipes

Is it already Christmas Eve? It doesn't seem possible that tomorrow is Christmas and that one week from today will be the last day of 2015. Where has this year gone?

Here are today's six recipes. Remember, I won't be posting recipes tomorrow, but will return on Monday morning bright and early with the first of a week's worth of recipes. (Yes, I'll be posting on New Year's Day.) And I may be back on Saturday with a few recipes for the rest of the weekend. In the meantime, Merry Christmas. Enjoy!

EASY PINTO BEANS

This comes from the now-infamous long-since-forgotten-emailing-list.

2 cans (16 ounces each) pinto beans, rinsed and drained

1 cup diced cooked ham

1 can (14.5 ounces) diced tomatoes

1 medium onion, finely chopped

1/2 bell pepper, finely chopped

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon leaf oregano

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 can (8 ounces) tomato sauce

Combine all ingredients in slow cooker. Cover and cook on LOW for 5 to 7 hours. Stir before serving. Serves 4 to 6.

HOT CHOCOLATE CHEESECAKE

This comes from The Food Network Kitchen, and starts off, “Use your leftover hot chocolate or cocoa mix in both the crust and the filling of this super-rich cheesecake that tastes just like the classic drink.” Total Time: 3 hr 45 min; Prep: 30 min; Inactive: 45 min; Cook: 2hr 30 min; Yield: 12 to 14 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-chocolate-cheesecake.html?oc=linkback

Ingredients

Crust:

6 tablespoons unsalted butter, melted, plus more butter for the pan

9 graham crackers (about 1 sleeve)

1/4 cup hot chocolate or cocoa mix

Pinch fine salt

Filling:

Four 8-ounce packages cream cheese, at room temperature

1 cup sugar

2/3 cup hot chocolate or cocoa mix

1 cup sour cream

6 large eggs, at room temperature

1 tablespoon pure vanilla extract

10 marshmallows

Directions

Special equipment: a 9-inch springform pan

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.

Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)

For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).

Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.

Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.

Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

ROASTED CHICKEN PROVENCAL

This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose 'Confessions of a Serial Entertainer' is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.” Time: 1 hour 15 minutes; Make 4 servings.

To view this online, click here.

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 to 3/4 cup all-purpose flour

3 tablespoons olive oil

2 tablespoons herbes de Provence

1 lemon, quartered

8 to 10 cloves garlic, peeled

4 to 6 medium-size shallots, peeled and halved

1/3 cup dry vermouth

4 sprigs of thyme, for serving

Preparation

Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Serve in the pan or on a warmed platter, garnished with the thyme.

HOLIDAY STICKY BUNS

This yummy recipe comes from Ina Garten of The Food Network's Barefoot Contessa. Total Time: 55 min; Prep Time: 20 min; Inactive: 5 min; Cook: 30 min; Yield: 12 sticky buns; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ina-garten/holiday-sticky-buns-recipe.print.html?oc=linkback

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

For the filling:

2 tablespoon unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1/2 cup dried cranberries

1/2 cup white raisins

Directions

Preheat the oven to 400 degrees f. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with 1 tablespoon of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, 1/4 cup of the cranberries and 1/4 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, about 1 1/2 inches each. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

ONION SUPREME

This comes from my e-cookbook, Off the Wall Cooking.

My dad came for a week at Christmas, 1987. He fixed this to go with Christmas dinner, along with several other veggies. The day I drove him to Tampa International to fly back to New York, we went for coffee at a shop in the airport. When I asked for a copy of this, he grabbed a paper napkin and wrote down the recipe. It’s a great way to fix onions; I’ve always had onions in things, but never as a side dish. However, this is incredibly easy, as well as fantastic.

2 leeks (discard green), sliced thin

4 bunches scallions (discard green), sliced thin

2 cloves garlic, sliced thin

3 – 4 yellow onions, sliced thin

1 stick butter or margarine

20 small white onions

1 1/2 C half & half

Melt butter over low heat & sauté leeks, scallions, garlic & yellow onions for 45 minutes. Meanwhile, cook white onions in enough water to just barely cover. Add white onions (after 45 minutes) to skillet & pour in half & half. Cook over low heat for 10 minutes more & serve.

JEAN'S SPECIAL POTATOES

This also comes from Off the Wall Cooking.

Jean and I used to spend many hours on the phone together. One afternoon, we spent the better part of 30 minutes talking about food. I told her about Dad’s Onion Supreme; she, in turn, gave me this recipe.

8 – 10 potatoes

8 oz. cream cheese

8 oz. sour cream

1/2 C butter

2 tsp. chives

Peel & cook potatoes. Whip cream cheese & add potatoes. Mix sour cream, butter & chives. Add to potato mix. Cover & chill overnight (or several hours). Put in greased 2-quart casserole & cover; bake in oven at 350 degrees for 1 hour.