It’s not WHAT to cook for Christmas, it`s HOW to cook it.
The main course for a holiday dinner depends on what protein you choose: turkey, lamb, seafood, or beef. Because there are varied choices, we decided to leave out how to cook the main course, except for the turkey baste.
Included are holiday recipes from famous chefs and one very famous cook. We searched for recipes that would give your side dishes and baste a pop of flavor.
Secret ingredient?
Citrus!
Chef Gordon Ramsey`s Lemon Parsley Garlic Baste
(Photo: GoodToKnow)
Ingredients:
375g of butter at room temperature
1 tablespoon of olive oil
Juice and zest from 2 small lemons
3 garlic cloves, peeled and pressed
Small bunch of chopped flat leaf parsley (no stems, just leaves)
Loosen the skin of the turkey breast on both sides with your hands without tearing it. Do the same with the skin on the legs reaching down from the side of the breasts.
Stuff half (or more, depending on your preference) of the butter mix into the the loosened skin. With the rest of the herb mixture, rub the outside of the turkey until completely covered. Cook turkey as usual and baste every 30 minutes. The lemon and parsley will permeate into the meat and you should taste the citrus with each bite.
Cook Rachel Ray`s Lemon & Olive Oil Potatoes
(Photo: RachelRayShow)
Ingredients:
5 russet potatoes, peeled and cut into wedges
Kosher salt
Juice of two lemons
1/4 cup of extra virgin olive oil
Sea salt to taste
Place potatoes in cold water in at least a 4-quart pot and bring to a rolling boil. Salt water liberally and cook potatoes until tender for about 12 minutes.
Drain and return to hot pot. Add lemon juice and stir in extra virgin olive oil, about 4 turns of the pot in slow stream. Season with sea salt to taste.
Chef Cat Cora Caramelized Sweet Potato
(Photo: Mom365)
Ingredients:
3 large sweet potatoes
1 tablespoon olive oil
1 tablespoons melted butter
1 teaspoon thyme, chopped fine
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice or regular lime can be used
1/2 teaspoon allspice
Preheat the oven to 350 degrees for 20 minutes.Wrap the sweet potatoes in foil and bake them for 30 minutes. Remove the foil, wait until the potatoes are cool enough to be handled, then slice them into 1/2 inch slices.
Use the vegetable oil to coat a 9" by 13" ovenproof baking pan (preferably glass). Layer the potato slices in the pan. Mix the remaining ingredients in a small bowl and drizzle over the potatoes. Cover the potatoes with foil and bake them in a 350 degree oven for 15 to 20 minutes, until they are barely tender.
Remove the foil and bake the potatoes for an additional 10 to 15 minutes, until the coating starts to crisp up. Puree the potatoes until smooth and serve.
Chef Giada De Laurentiis`s Spicy Parmesan Green Beans and Kale
(
Photo: Food Network)
Ingredients:
3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes.
Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
Chef Emeril Lagasse`s Fresh Cranberry Compote
(Photo: ABC News)
Ingredients:
6 ounces of fresh cranberries
1 tablespoon of the zest of an orange
1 cup water
Pinch of salt
Pinch of ground cinnamon
1 tablespoon corn starch
1/4 cup fresh orange juice
In a nonstick saucepan over medium heat, combine all ingredients except the cornstarch and orange juice. Cook for 10 minutes.
Then pour the orange into the orange juice and let it dissolve. Combine that with the rest of the ingredients. Stir to blend and simmer for another 15 minutes until it thickens. Remove from heat and cool completely. Cover and refrigerate until chill.
Let us know which recipe you decide to try for your holiday dinner.
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Also
Holiday Message from Storage Wars Stars
About the Author...
Chuck G. is a freelance blogger and celebrity interviewer based in Southern California. She`s a Geek who watches Soccer & Volleyball ⤠Beach Life. You may follow her on Twitter @chuckgwriter. 
