Christmas with Good Housekeeping by Good Housekeeping [pdf, epub] 0008308160

Christmas with Good Housekeeping

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  • Title: Christmas with Good Housekeeping
  • Autor: Good Housekeeping
  • Publisher (Publication Date): HarperCollins (October 18, 2018)
  • Language: English

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1 London Bridge Street

London SE1 9GF

First published by HarperCollinsPublishers 2018


Text and photography © Good Housekeeping, 2018

Cover layout design © HarperCollinsPublishers Ltd 2018

Cover photography © Kate Whitaker, 2018

Cover food styling: Lucy Jessop

Cover prop styling: Olivia Wardle

Project editor: Lucy Jessop

Recipe writers: Meike Beck, Lucy Jessop, Elizabeth Fox, Sophie Austen-Smith, Monaz Dumasia, Charlotte Watson, Suzannah Butcher, Madeline Burkitt, Olivia Spurrell

Photographers: Kate Whitaker, Gareth Morgans, Myles New, Sam Stowell, Maja Smend, Charlie Richards, Alex Luck, Tom Regester, Mike English, Mark Scott

A catalogue record of this book is available from the British Library

Good Housekeeping asserts the moral right to be identified as the author of this work

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

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Source ISBN: 9780008308162

Ebook Edition © October 2018 ISBN: 9780008308179

Version 2018-09-27





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Title Page



Dietary Index

Your Get-ahead Time Plan

The Measurements


1. Canapés, Nibbles & Drinks

Maple Spiced Nuts

Cheese and Poppy Seed Straws

Scotch Quails’ Eggs

Mini Eggs Benedict

Smoked Trout and Beetroot Hummus Tortilla Cups

Dolcelatte Croissants

Fig and Scallop Skewers

Bloody Mary Prawn Shots

Salmon Blini Bites

Prawn Cocktail Lollipops

Egg and Cress on Rye

Mini Savoury Christmas Puds

Smoked Salmon Pâté

Sticky Teriyaki Prawns

Mini Bacon and Cheese Muffins

Canapé Sausages

Mango Chicken Skewers with Basil Raita

Christmas Cake, Wensleydale and Honeycomb Skewers

Cinnamon Doughnut Balls

DIY Choc-dipped Pretzels

Baked Tunworth with Roasted Grapes and Crostini

Moroccan Squash Hummus with Pitta Chips

Apple and Elderflower Fizz

Orange and Basil Sparkler

Pomegranate Gin Fizz

Bloody Mary

Whisky Refresher

Easy Eggnog Cocktail

Mulled Wine


2. Starters

Parsnip and Maple Soup

Christmas Wreath Salad

Smoked Salmon Ponzu Salad

Prawn and Bacon Pâté

Beetroot and Clementine Salad

Layered Chicken and Pork Terrine

Prawn and Crab Bisque with Rosemary Croûtes

Classic Prawn Cocktail

Oysters with Three Sauces

Sizzling Scallops with Pancetta and Sage

3. Christmas Lunch with all the Trimmings

Brandy Butter and Bay Roast Turkey with Best-ever Gravy

Pancetta, Pistachio and Apricot Stuffing

Prosecco and Honey-roasted Roots

Pan-fried Sprouts with Cavolo Nero and Chestnut Crumbs

Braised Red Cabbage and Beetroot

Creamy Swede Gratin

Duck-fat Roast Potatoes with Sage Salt

Sloe Gin Cranberry Sauce

Toasted Sourdough and Brown Butter Bread Sauce

Jewelled Stuffing Baubles

Maple Pecan Stuffing Cake

Turkey and Stuffing Parcel

Glazed Turkey Crown

Trio of Sides

Whole Roast Cauliflower with Garlic Butter and Caper Dressing

Hasselback Roasties

Boulangère Potatoes

Roasted Vegetarian Quinoa Stuffing

4. Alternative Main Courses

Beef en Croûte

Stuffed Beef Rib

Sloe Gin Ham

The Ultimate Italian Porchetta

Stuffed Rack of Pork with Cider Gravy

Roast Rack of Venison with Port and Blueberry Sauce

Roast Goose with Jewelled Sherry Stuffing

Lamb Crown with Couscous Stuffing

Festive Salmon Parcel

Wrapped Festive Salmon

5. Vegetarian & Vegan

Brie and Mushroom Pithivier

Beetroot Wellington

Mushroom and Ale Pie

Twice-baked Goats’ Cheese Soufflés

Jerusalem Artichoke and Shallot Galette

Maple Roots and Barley Upside-down Cake

Stilton, Sweet Potato and Cranberry Pie

Mini Mushroom Wellingtons

Nut and Cranberry Terrine

Sherry and Mushroom Choux Crown

Beetroot and Shallot Tarte Tatin

6. Getting Ahead

Pork and Stilton Sausage Rolls

Mac ’n’ Cheese Pancetta Bites

Dill and Vodka Cured Salmon with Rye Crisps and Whipped Horseradish Butter

Chicken Liver and Thyme Parfaits

Venison Pie

Proper Beef Stew with Dumplings

Salted Dark Chocolate Sourdough Bread-and-Butter Pudding

Florentine Parfait Wreath

Salted Caramel Chocolate Fondants

Cranberry and Orange Ice

Panettone Party Bombe

7. Desserts

Red Velvet Raspberry Trifle

Profiterole Pyramid

Mocha Meringue Pie

Sloe Gin and Plum Trifle

Millionaire’s Shortbread Parfait

Raspberry Meringue Bombe

Triple Chocolate Bûche de Noël

Meringue Kiss Tower

Chocolate and Blackberry Meringue Roulade

Chocolate Truffle Espresso Tart

8. Festive Baking

No-soak Christmas Cake

Santa Snowscene

Alpine Christmas Cake

Frozen Christmas Tree Cake

Hidden Snowball Cake

Black Forest Christmas Gateau

Winter Wonderland Gingerbread House

Classic Stollen

Christmas Vegetable Cake

Chocolate Star Bread


Rum ’n’ Plum Christmas Pudding

Hidden Orange Christmas Pudding

Grand Marnier Chantilly Cream

Brandy Butter

Orange and Armagnac Syllabub

Juicy and Fruity Mincemeat

Cider and Apple Mincemeat

Mini Savoury Mince Pies

Sweet Mince Pies

Frangipane Mince Pies

Mincemeat and Marzipan Tart

9. Edible Gifts

Fig and Apple Chutney

Spiced Plum and Fig Jam


Stained-glass Star Biscuits

Spiced Advent Biscuits

Triple Chocolate Biscotti

Gluten-free Salted Chocolate Cookies

Pepparkakor Christmas Wreath

Pistachio and Cranberry Nougat

Salted Caramels

Stollen Bites

Chocolate Truffles

Rudolph Chocolate Bark

After Dinner Mints


Marmalade and Bay Gin

Merry Berry Liqueur

Golden Mulling Syrup

Christmas Pudding Vodka

10. Love your Leftovers

Turkey Tagine

Turkey Curry

Vietnamese Turkey Noodle Soup

Roast Turkey Pie

Turkey and Avocado Quesadillas

Parsnip, Bacon and Egg Hash

Broccoli and Stilton Soup

Cranberry and Brie Puff Tart

Bubble and Squeak Cakes

Baked Mince Pie Apples

Christmas Cake Ice Cream

Christmas Cake Crêpes

Chocolate Orange Panettone Pudding


Alphabetical List of Recipes

About the Publisher



Welcome to Christmas with


Good Housekeeping


If you absolutely love Christmas and can think of nothing better than cooking a fabulous festive lunch for family and friends, you’ve come to the right place. If, on the other hand, you’re a less confident cook but you still want to serve a sumptuous spread for your nearest and dearest, you’re also in the right place! Why? Because Good Housekeeping’s Cookery Team is dedicated to developing recipes for every kind of home cook – from the novice to the experienced and from the creative and flamboyant to the time-saving cheat!

In this very special collection of 150 Christmas recipes, there are dishes to appeal to everyone and every skill level, but they all have two major things in common – each one has been Triple-Tested by our team of expert cooks in the Good Housekeeping Institute kitchens to ensure they work every single time, nothing is left to chance, and each one is absolutely, mouthwateringly delicious. I can promise you, for instance, that the Mac ’n’ Cheese Pancetta Bites (see here) are the kind of morsels to create a lasting food memory. And even the non-vegans in my own family have been known to beg me to make our awesome Beetroot and Shallot Tarte Tatin (see here). Meanwhile, for those friends who are tricky to buy for I’ve found a bottle of home-infused Marmalade and Bay Gin (see here) goes down a storm!

After almost a century of developing Good Housekeeping recipes that are trusted by home cooks across the UK – and hungrily devoured by their families – we have honed our own skills and discovered the most flavoursome ways to entertain. Because, although the date of Christmas doesn’t change from year to year, what we want to eat does. So, before you get stuck into this collection and decide what to serve on the Big Day, the days leading up to 25 December or the days in between Christmas and New Year, I do hope you enjoy this little glimpse into the history of our kitchens.

I think we can all feel very grateful that having to use powdered eggs and dried milk is firmly a thing of the past …



Post-war housewives were no longer supported by legions of servants, and canny entrepreneurs noted this: Wonder Bread, introduced in 1925, was being sold sliced and packaged in the UK by 1930. Meanwhile, a 1926 issue of Good Housekeeping showed how to stuff and stew a calf’s heart and serve it with tomato sauce.



Kitchens with gas stoves, ice boxes and washing machines were available in the now-iconic 1930s semi, though domestic freezers were rare. A recipe in the pages of a 1935 edition of Good Housekeeping, for larded rabbit with homemade wine, set the standards of the day.



When war broke out again in 1939, food was plain and in short supply. More women had jobs for the first time, but they still had to battle with rationing. Despite powdered eggs and dried milk, Good Housekeeping recipes were always nutritious. ‘We offer no excuses for yet another article on potato dishes,’ we said as we tried to sneak potatoes into a recipe for chocolate dumplings!



Elizabeth David’s A Book of Mediterranean Food, published in 1950, tantalised with descriptions of sunshine, olive oil and apricots – yet rationing didn’t end until 1954. Good Housekeeping offered a ‘no-austerity menu’ that included cod cutlets poached in cider and served with tomatoes stuffed with peas.



Everything changed in the 1960s, including the way we ate. We drank Babycham, learned to flambé and bought fondue sets. Foreign holidays introduced us to pasta and garlic. Good Housekeeping’s April 1965 issue featured recipes for Soufflé au Liqueur and Cold Egg Mayonnaise Soufflé; a later issue suggested a cheese-tasting party.



Our enthusiasm for convenience food grew, but Delia Smith helped us perfect our moussaka and Black Forest gateau. The July 1975 pages of Good Housekeeping reflected our changing tastes, using ‘rosemary to tarragon and paprika to nutmeg, wine and vermouth’ as the ‘extra something to make chicken special’.



The 1980s was the dawn of the age of the celebrity chef and Raymond Blanc appeared on the pages of Good Housekeeping in October 1988, making the ultimate pasta dough. Fresh ready-made dishes became available and supermarkets were becoming superstores.



We became more demanding about how our food was produced, as organic food sales hit £100 million. Readers also turned to Good Housekeeping to discover how top chefs cooked, including Sally Clarke, Anton Edelmann and a young Jamie Oliver.



Online shopping really took off in the early years of the new century. It has allowed us to source with ease a new range of organic, artisan and farmhouse products. Ingredients and flavours from across the globe also became increasingly available in the early Noughties, allowing new twists on old favourites in the Good Housekeeping Institute kitchens.



Never have we seen more variety than today. Yes, Christmas for many of us is still about turkey and all the trimmings, but vegetarian options are now a must in numerous households, along with fish and meat alternatives. And that’s before we even talk about pudding and that ever-popular pastime – baking!

Here’s wishing you and your loved ones a Very Happy Christmas from all of us at Good Housekeeping. May your days be merry, bright … and, most important of all, delicious!




Good Housekeeping



Dietary Index



Dairy-free recipes

beetroot and fennel coleslaw

beetroot and shallot tarte Tatin

beetroot Wellington

Bloody Mary prawn shots

cider and apple mincemeat

fig and apple chutney

maple roots and barley upside-down cake

maple spiced nuts

oriental drizzle

prawn cocktail lollipops

proper beef stew with dumplings

Prosecco and honey-roasted roots

roast rack of venison with port and blueberry sauce

shallot vinegar

sizzling scallops with pancetta and sage

sloe gin cranberry sauce

sloe gin ham

smoked salmon ponzu salad

spiced cranberry couscous

spiced plum and fig jam

sticky teriyaki prawns

turkey tagine

Vietnamese turkey noodle soup

zesty chilli sauce


Vegan recipes

beetroot and fennel coleslaw

beetroot and shallot tarte Tatin

beetroot Wellington

fig and apple chutney

maple roots and barley upside-down cake

maple spiced nuts

sloe gin cranberry sauce

spiced cranberry couscous

spiced plum and fig jam


Gluten-free recipes

beetroot and fennel coleslaw

boulangère potatoes

braised red cabbage and beetroot

brandy butter

cranberry and orange ice

duck-fat roast potatoes with sage salt

fig and apple chutney

fig and scallop skewers

gluten-free salted chocolate cookies

Grand Marnier Chantilly cream

hasselback roasties

mango chicken skewers

maple spiced nuts

orange and Armagnac syllabub

prawn cocktail lollipops

shallot vinegar

sloe gin cranberry sauce

sloe gin ham

smoked salmon pâté

spiced plum and fig jam


Vegetarian recipes

after dinner mints

Alpine Christmas cake

baked mince pie apples

beetroot and clementine salad

beetroot and fennel coleslaw

beetroot and shallot tarte Tatin

beetroot Wellington

Black Forest Christmas gateau

boulangère potatoes

braised red cabbage and beetroot

brandy butter

Brie and mushroom pithivier

broccoli and Stilton soup

cheese and poppy seed straws

chocolate and blackberry meringue roulade

chocolate orange panettone pudding

chocolate star bread

chocolate truffle espresso tart

chocolate truffles

Christmas cake crêpes

Christmas cake ice cream

Christmas vegetable cake

Christmas wreath salad

cider and apple mincemeat

cinnamon doughnut balls

classic stollen

cranberry and Brie puff tart

cranberry and orange ice

DIY choc-dipped pretzels

Dolcelatte croissants

egg and cress on rye

fig and apple chutney

Florentine parfait wreath

frangipane mince pies

frozen Christmas tree cake

gluten-free salted chocolate cookies

Grand Marnier Chantilly cream

hasselback roasties

hidden orange Christmas pudding

hidden snowball cake

Jerusalem artichoke and shallot galette

juicy and fruity mincemeat

maple roots and barley upside-down cake

maple spiced nuts

meringue kiss tower

millionaire’s shortbread parfait

mincemeat and marzipan tart

mini mushroom Wellingtons

mini savoury mince pies

mocha meringue pie

Moroccan squash hummus with pitta chips

mushroom and ale pie

no-soak Christmas cake

nut and cranberry terrine

nutmeg creamed spinach

orange and Armagnac syllabub

panettone party bombe


parsnip and maple soup

Pepparkakor Christmas wreath

pistachio and cranberry nougat

profiterole pyramid

Prosecco and honey-roasted roots

raspberry meringue bombe

roasted vegetarian quinoa stuffing

Rudolph chocolate bark

rum ’n’ plum Christmas pudding


salted caramel chocolate fondants

salted caramels

salted dark chocolate sourdough bread-and-butter pudding

Santa snowscene

sherry and mushroom choux crown

sloe gin cranberry sauce

spiced Advent biscuits

spiced cranberry couscous

spiced plum and fig jam

stained-glass star biscuits

Stilton, sweet potato and cranberry pie

stollen bites

sweet mince pies

toasted sourdough and brown butter bread sauce

triple chocolate biscotti

triple chocolate bûche de Noël

twice-baked goats’ cheese soufflés


whole roast cauliflower with garlic butter and caper dressing

Winter Wonderland gingerbread house



Your Get-ahead Time Plan


Follow this time plan and you’re guaranteed to bring the most important meal of the year to the table on time, without the stress …

Your time plan will depend on what time you like to serve lunch. If you’re having turkey, weigh it (after stuffing it – if you are doing so) and calculate the cooking time, allowing 30–35 minutes per 1kg (2lb 3½oz), and work out when to get your turkey in the oven – remember to leave plenty of time to allow the turkey to rest.

This guide is based on a 5kg (11lb) turkey, a double oven and serving the main course at 3pm.


From a few days up to 5 weeks ahead. Prepare according to the get-ahead and storage/freezing instructions in the recipes for your Christmas pudding, cranberry sauce, bread sauce and any other elements that can be frozen.



The night before. Take the cranberry sauce and bread sauce out of the freezer and put them in the fridge to thaw. Prepare and stuff your turkey. Prepare any elements of your starter that can be done in advance.



Christmas Day

9.30am Take prepared turkey out of the fridge (keep covered) to come up to room temperature.



About 11.30am Start roasting turkey (according to timings) – remember to baste periodically during cooking. Prepare vegetables. Get Christmas pudding ready to reheat (but don’t heat yet).



About 1.15pm Parboil potatoes, then steam dry. Heat oil or goose fat for potatoes in oven. Take cranberry sauce and bread sauce out of the fridge to bring up to room temperature.



1.45pm Start roasting potatoes – turning occasionally during cooking. Start reheating pudding on hob. If you are serving roast vegetables, check timing and get ready to roast.



About 2.15pm Check turkey is cooked. Take out of oven and transfer to a large board. Cover with foil and leave to rest in a warm place. Put stuffing (if serving separately) in to cook. Start cooking vegetables, according to your chosen recipes. Make gravy to reheat later.


The ultimate Christmas cookery companion for every household from Britain’s most trusted kitchen.

Christmas with Good Housekeeping provides every recipe you need for the most delicious festive season with family and friends. With over 140 recipes for jovial perfection, chapters offer mouth-watering ideas for canapes, starters, vegan & vegetarian options, baked goods, showstopper desserts, edible gifts, and not to forget Christmas lunch with all the trimmings!

Accompanied with stunning photography, specially curated to answer key questions for readers surrounding Christmas cookery, Good Housekeeping reveals not only their tried and tested recipes, but also their tips for getting ahead, saving time, loving your leftovers, and making the most out of your festive gatherings.

With all bases covered for the big day, this definitive cookbook will be one you’ll come back to year after year.


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