Easy and Elegant Recipes for Christmas Dinner

By | December 20, 2017

Looking to have delicious and festive Christmas dinner ideas? We have gathered easy and elegant recipes for Christmas Dinner. To make your meal special as the holiday itself.

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From appetizers to mains to desserts, we listed it here for you. Browse on each recipes, then mix and and match dishes.

Create the Christmas dinner of your dreams. So here are some list of recipes you can try on.



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Rosemary Pecans

You can open a pack of nuts and set it in a bowl. But why not trying to put something special on it. They are sweet, spicy and savory. We guarantee that once they have tasted it, they won’t be able to stop.

  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • 1/8 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 2 cups pecan halves
  • 2 tsp chopped fresh rosemary
  1. Heat oven to 375°F. Melt butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and 1/2 tsp salt. Add pecans and toss to coat.
  2. Transfer the pecans to a rimmed baking sheet. Arrange them into a single layer. Bake, stirring occasionally until toasted to 10-12 minutes.
  3. Add the rosemary and toss to combine. Serve warm or at room temperature.

Serves up to 8 person.


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Pears with Blue Cheese and Prosciutto

It would just take 10 minutes of your time to prepare this one. Tender, salty prosciutto takes the classic combination of pears and blue cheese to another level. By cutting firm pears into wedges and toss with some lemon juice to prevent them from browning. This is an easy and elegant sweet-salty treat you can put together.

  • 2 pears (such as Bosc or Bartlett), each cut into 8 wedges
  • 2 tsp fresh lemon juice
  • 1 cup arugula
  • 3 oz blue cheese cut into small pieces
  • 6 oz thinly sliced prosciutto cut into half lengthwise
  1. In a large bowl, toss the pears and lemon juice.
  2. Layer a slice of pear, arugula leaf and a piece of cheese on a piece of prosciutto. And roll it up.

Serves up to 8 persons.


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Help your guest to warm up on a cold winter. With this retro dish that’s become trendy again. It is a fun way to get everyone mingling before they sit down for dinner.

  • 1 clove garlic (halved)
  • 1/2 cup fruity wine such as Gewurztraminer
  • lemon juice – 1 tbsp
  • Dijon mustard – 1 tsp
  • Jarlsberg or Emmental, grated (8 cups) – 1 lb
  • Italian Fontina, grated (8 cups) – 1 lb
  • sourdough bread, cut into 1 inch cubes – 1 lb
  • one pound boiled small red potatoes
  1. Rub the inside of a medium saucepan with garlic clove, discard.
  2. Add the wine, lemon juice and mustard whisk. Heat to simmering over medium heat. Add the cheese, 1 cup at a time and stir until smooth.
  3. Pour into a fondue pot or set a saucepan on a trivet. Serve with bread and potatoes.

Serves up to 6 persons.



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Caramelized Onion Tarts with Apples

Sweet meets savory in the mixture of onions and apples that top elegant tarts. These tasty bites looks fancy but is easy to make.

  • Olive oil (2 tbsp)
  • 2 medium onions, sliced
  • Red apples cut into small pieces (2 apples)
  • Kosher salt and black pepper
  • 2 sheets frozen puff pastry (from a 17.3 oz package), thawed
  • 1/2 cup creme fraiche or sour cream
  1. Heat oven to 400°F. Heat the oil in a large skillet over medium heat.
  2. Add the onions and cook, stirring occasionally, until soft and golden brown for 12 to 15 mins.
  3. Stir in the apples, 1/2 tsp salt and 1/4 tsp pepper and cook until tender for 2 minutes.
  4. Place each sheet of pastry parchment baking sheet and pricked all over with a fork. Spread with creme fraiche, leaving a 1/2 inch border. Top with onion mixture and bake until pastry is crisp and browned for 30-35 minutes. Cut into pieces before serving.

Makes 2 tarts


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Hors d’Oeuvres

Cheese platter is always  a hit in any occasion. This decadent, Mediterranean inspired appetizer is easy to do. It does not even require a separate serving dish. Fragrant with pungent garlic and fresh thyme with creamy Camembert cheese is baked right in the box. It is so addictive, you might need to make a double batch.

  • 8 oz round of Camembert (sold in a wooden box) – 1 pc
  • 1/4 cup sun-dried tomatoes (packed in oil), drained and sliced
  • 2 cloves of garlic, sliced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp olive oil
  • bread or crackers for serving
  1. Heat oven to 375°F. Remove the Camembert from its plastic wrapping. Return it to the wooden box setting aside the lid and place on a baking sheet.
  2. Top with sun-dried tomatoes, garlic and thyme. Drizzle with oil and bake until soft for 10-12 minutes. Serve immediately with bread or crackers.

Serves up to 8 persons.




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Bacon-wrapped Pork Loin with Cherries

A double dose of porky goodness with a glorious bacon-wrapped pork loin. That will be the star of your holiday table. Surprisingly, it will just take you 15 minutes to make this dish.

  • (1) 2 lb piece boneless pork loin
  • ground allspice (1/2 tsp)
  • black pepper
  • dried cherries, chopped (1/2 cup)
  • fresh flat-leaf parsley, chopped (1/2 cup)
  • whole grain mustard (1 tbsp)
  • bacon (6 slices)
  • currant jelly (1 tbsp)
  • red wine vinegar (1 tsp)
  1. Heat oven to 350°F. Season the pork with the allspice and 1/2 tsp pepper and place on a rimmed baking sheet.
  2. In a small bowl, combine cherries, parsley and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork overlapping them. Slightly tuck the ends underneath and roast for 45 minutes.
  3. In another bowl, combine jelly and vinegar. Brush over the bacon and continue roasting until thermometer read is 150°F. Continue 10-15 minutes more. Let rest at least 10 minutes before slicing.

Serves up to 6 persons


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Stripped Bass with Toasted Shallot Vinaigrette and Spinach

Seafood lovers at your Christmas feast will love this dish. It is a lighter and alternative to the typical meat-driven dishes on your list. It is high in protein but low in calories. Therefore, you can indulge a little more when it’s time for dessert.

  • 3 shallots, sliced into rings
  • 1/2 cup plus 3 tbsp of olive oil
  • capers, chopped (1 tbsp)
  • red wine vinegar (1 tbsp)
  • kosher salt and black pepper
  • (4) 6 oz pieces stripped bass or halibut
  • 2 bunches spinach (about 1 lb), trimmed
  1. In a saucepan, over medium-low heat, simmer the shallots in 1/2 cup of the oil. Until it is golden brown for about 12 minutes.
  2. Transfer the shallots to a bowl and stir in the capers, vinegar and 1/4 tsp each salt and pepper. Set aside.
  3. Heat 1 tbsp of the oil in a large skillet over medium-high heat.
  4. Season the fish with 1/4 tsp each salt and pepper. Cook until opaque about 4 minutes per side. Divide among plates.
  5. Wipe out the skillet and heat the remaining 2 tbsp oil over medium heat. Add the spinach, 1/2 tsp salt and 1/4 tsp pepper.
  6. Cook, stirring until wilted for 2 to 3 minutes. Serve with the stripped bass, drizzling with vinaigrette over the top.

Serves up to 4 person.


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Roast Beef with slow-cooked Tomatoes and Garlic

Roast beef does not gets easier than this. While it is cooking, you will have spare time to work on your sides to put together the rest of the meal.

  • 2 lbs boneless rump or rib roast
  • kosher salt and pepper
  • grape tomatoes (1 pint)
  • garlic, cloves pleeted (1 head)
  • 8 sprigs fresh thyme
  • 3 tbsp olive oil
  1. Heat oven to 360°F.
  2. Season the beef with 1 tsp salt and 1/2 tsp pepper and place in a large roasting pan.
  3. In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 tsp salt and 1/4 tsp pepper.
  4. Scatter the tomato mixture around the meat and roast to the desired doneness. About 1 hr for medium-rare with internal temperature of 125°F.
  5. Transfer the beef to a cutting board and let rest for at least 10 minutes before slicing. Divide among individual plates and serve with tomatoes and garlic.

Serves up to 4 person.


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Roasted Tarragon Lamb with Butter Beans

Before cooking it, rub the meat with a garlic and tarragon mixture to make it delicious. Because you are using a boneless roast instead of a whole leg. The lamb will take shorter time to roast a perfect medium-rare.

  • 1 1/4 lbs top round lamb
  • kosher salt and pepper
  • 3 cloves garlic, chopped
  • 1 tbsp dried tarragon
  • 4 tbsp olive oil
  • red onion, thinly sliced (1 pc)
  • (2) 15 oz cans butter beans or cannellini, rinsed
  1. Heat oven to 400°F. Season the lamb with 1 tsp salt and 1/2 tsp pepper and place in a roasting pan.
  2. In a small bowl, combine the garlic, tarragon and 1 tbsp of the oil. Rub over the lamb.
  3. Roast the lamb for 20 to 30 minutes for medium-rare (internal temperature 125°F). Transfer to a cutting board. Let rest for 5 minutes before slicing.
  4. Meanwhile, heat the remaining 3 tbsp oil in a skillet over medium-high heat. Add the onion and cook until soft for about 4 minutes.
  5. Add the beans, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring until heated through for about 3 to 4 minutes. Serve with lamb.

Serves up to 4 persons.


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Roast Turkey with Garlic, Sage and Lemon

Turkey is not just associated on a holiday during November but can also be prepared for Christmas. When you bring the final result on the feast. I guarantee you that no one will complain.

  • (1) 12 to 14 lb turkey, giblets removed
  • flat-leaf parsley (1 bunch)
  • kitchen string (optional)
  • small carrots, cut into quarters lengthwise (4 pcs)
  • celery, cut into 3 inch long strips (2 stalks)
  • medium yellow onions, cut into wedges (2 pcs)
  • 7 tbsp olive oil
  • low-sodium chicken broth (1 cup)
  • 3 large cloves garlic, finely chopped
  • lemon, zest grated and juice squeezed (1 pc)
  1. Heat oven to 425°F.
  2. Pat the turkey dry with paper towels. Put the wings underneath the body. Place 1/2 bunch of parsley in the cavity.
  3. Place the carrots, celery and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
  4. Finely chop the remaining 1/2 bunch parsley. In a small bowl, combine the parsley with the garlic, sage, 1 tbsp fresh lemon juice, 1 tsp grated lemon zest and 1 tbsp olive oil. Carefully slide your fingers under the skin of the turkey breast and thighs to loosen it. Stuff the herb mixture under the skin.
  5. Drizzle the skin with the remaining 6 tbsp oil. Using your fingers, spread it on evenly. Season with 1 1/2 tsp of salt and 1/2 tsp of pepper. Roast the turkey uncovered until browned for 30 to 45 minutes.
  6. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350°F. Roast until thermometer inserted in a thigh registers 165°F for about 2 hours. Let the turkey rest for about 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.




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Croissant and Chocolate Bread Pudding

Buttery croissant and bittersweet chocolate baked together is a dish that no one can resist.

  • unsalted butter for the baking dish
  • large egg yolks (6 pcs)
  • whole milk (2 cups)
  • heavy cream (1 cup)
  • granulated sugar (1 cup)
  • pure vanilla extract (1 tsp)
  • 1/2 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • croissants, cut into 1 inch per piece (6 pieces)
  • 4 oz bittersweet chocolate, cut into chunks
  1. Heat oven to 375°F. Butter an 8 inch square or other shallow 2 quart baking dish.
  2. In a large bowl, whisk together egg yolks, milk cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.
  3. Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes clean for 30 to 40 minutes. Serve warm or at a room temperature.

Serves up to 8 persons.


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Sour-Cream Apple Crumb Pie

Who can never go wrong with serving pie as dessert. The humble apple pie gets an upgrade with tangy sour cream, plump raisins, crunchy walnuts and cinnamon crumb topping.


For the crust:

  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • 3/4 tsp kosher salt
  • 1 1/2 tsp granulated sugar
  • 6 tbsp unsalted butter, cold and cut into pieces
  • 3 tbsp solid vegetable shortening, cold
  • 3-6 tbsp ice water

For the filling:

  • 1 lb Cortland, Empire or McIntosh apples
  • 1/2 cup (about 2 oz) walnuts, finely chopped
  • 2 lbs Granny Smith apples
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream
  • 2 1/2 tsp ground cinnamon
  • 1/4 cup granulated sugar
  •  1/2 cup raisins

For the toppings:

  • 1 cup all-purpose flour, plus more for the work surface
  • 1/4 cup packed dark brown sugar
  • 1 tsp ground cinnamon
  • pinch of kosher salt
  • 8 tbsp (1 stick) unsalted butter, cold and cut into pieces

Make the crust: 

  1. Combine the flour, salt and sugar in a food processor. Add the butter and shortening and pulse to form a coarse crumble. While the motor is running, add the ice water, 1 tbsp at a time, until dough just come together. Turn out onto a lightly floured surface and knead just until smooth. Shape into a disk and wrap in plastic. Refrigerate for 45 minutes.
  2. On a lightly floured surface, roll the dough into a circle about 14 inches in diameter. Place in a 9 inch pie plate. Using your fingers, fold over any hang and crimp the edge. Refrigerate until ready to use.

Make the filling:

  1. Heat oven to 375°F.
  2. Peel, core and slice all the apples 1/4 inch thick. Gently toss them in a bowl with the lemon juice, sugar and cinnamon.
  3. Stir in the sour cream and raisins. Spoon into the crust and sprinkle the walnuts over the top.

Make the topping:

  1. Combine the flour, sugar, cinnamon and salt in a food processor.
  2. Add the butter and pulse to form a medium crumble (with pieces about the size of peas). Sprinkle the topping over the apples and walnuts.
  3. Bake for 1 hour, or until the crust is golden brown and the apples are tender.

Serves up to 8 persons.


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Cherry Trifle

Many cuisines or delicacies feature some type of a layered custard and cake dessert. But this take is closest to the classic English trifle. When your are ready for dessert, bring it to the table. So that guests can marvel at the terrific layers before getting into individual portions.

  • 4 cups fresh cherries, pitted or two 12 oz bags frozen pitted cheries
  • 1/3 cup brandy
  • 8 oz cream cheese
  • 2 cups heavy cream
  • 1/2 confectioner’s sugar
  • 12 lady fingers
  • 1/2 cup  (2 oz) sliced almonds, toasted
  • 1/2 cup grated dark chocolate
  1. In a medium saucepan, combine the cherries and brandy. Bring to a simmer and cook until the cherries are soft but still hold their shape for about 7 minutes. Remove from heat and cool to room temperature.
  2. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the heavy cream and sugar mix on slow speed to combine. Increase the speed and whip until firm peaks form.
  3. Place 6 lady fingers in the bottom of 1/2 quart bowl. Top with the cherries and their juices, 1/4 cup of almonds, 1/4 cup of the chocolate and half the cream mixture. Continue to layer with the remaining ingredients. Refrigerate, covered for 3 hours or until set. Divide among individual bowls.

Serves up to 6 person


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Apricot Parfait

Another layered dessert that is elegant enough to end your meal. Feel free to change it up by different fruit preserves. Try cherries or raspberries to add some festive color.

  •  1/2 cup apricot preserves
  • 4 shortbread cookies
  • 2 cups Vanilla Pudding
  • 1/2 cup heavy (or whipping) cream, whipped to a soft peak
  1. Pour the preserves int a small bowl and stir until thinned.
  2. Spoon 1 tbsp of the preserves into each of four 6 oz double old fashioned or parfait glasses.
  3. Top each with 1 cookie, then 1/2 cup of the pudding. Then 1/2 cup of pudding, then another tablespoon of the preserves.
  4. Finish by topping each parfait with a dollop of the whipped cream.

Serves up to 4 persons.


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Butterscotch Bananas With Vanilla Ice Cream

Reserved this sophisticated pecan and banana confection. It is a perfect idea to serve bananas and sauce over scoops of vanilla ice cream for a stunning finish.

  • 1/2 cup pecans
  • 1 cup dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/4 tsp ground cinnamon
  • 6 bananas, peeled and sliced on the diagonal
  • 1/4 cup dark rum
  • 2 pints vanillas ice cream
  1. Heat oven to 375°F.
  2. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant for 5 to 6 minutes. Roughly chop.
  3. Melt the butter in a large skillet over medium-high heat. Add sugar and cinnamon and cook. Whisking occasionally until smooth for 4-5 minutes.
  4. Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans.
  5. Serve the bananas and sauce over the ice cream.

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