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A French-Inspired Christmas Feast

Writer's picture: anasthaseselenaanasthaseselena

Chef Eric’s Ultimate Guide to Holiday Menu Planning


CHRISTMAS DINNER RECIPE

The holiday season is the perfect time to gather friends and family around the table and create lasting memories over delicious food. But planning the perfect Christmas dinner can be a challenge, especially when you want to strike the right balance between indulgence and elegance. Whether you're hosting a cozy family dinner or an extravagant holiday soirée, a menu infused with French flavors can bring a touch of sophistication and festivity to your table.


In this guide, Chef Eric shares his expert advice on creating a stunning holiday feast, featuring classic French dishes that are as beautiful as they are delicious. From rich appetizers to decadent desserts, these recipes will help you create an unforgettable Christmas dinner while also ensuring that your time in the kitchen remains manageable, giving you more time to enjoy the company of your guests.



Chef Eric's Tips for a Perfect Christmas Menu

Before we jump into the recipes, let’s look at Chef Eric’s essential tips for holiday menu planning:



Color, Consistency, and Design: The holidays are a time to impress, and presentation matters. Think about the colors and textures of each dish. French cuisine, known for its elegance, offers a wealth of opportunities to create beautiful, artfully plated meals. Don't shy away from using vibrant ingredients like beets, cranberries, or herbs to bring your dishes to life.


Limit the Number of Flavors: While it can be tempting to overload your dishes with a range of spices and flavors, Chef Eric advises that simplicity is key. For a balanced Christmas dinner, aim to keep the number of flavors in each dish to six or seven. This approach ensures that the flavors shine without overwhelming the palate.


Portion Size and Richness: Holiday meals tend to be rich and indulgent, but it’s important to balance heavier dishes with lighter courses. Chef Eric recommends starting with a lighter appetizer, followed by more substantial mains and desserts, so your guests can savor every bite without feeling overwhelmed.


Global Influences with a French Twist: While French cuisine is a natural choice for Christmas, Chef Eric encourages you to get creative and incorporate global flavors into your holiday menu. A bit of flair from international cuisines can make your meal more exciting and memorable, so don’t hesitate to experiment with different influences.


Plan Ahead: As any seasoned chef knows, pre-preparing as much as possible is essential during the holiday season. Dishes like pâtés, terrines, and gravadlax can be made in advance, giving you more time to enjoy the festivities with your guests. Chef Eric suggests using the days leading up to the big dinner to prep and marinate so you’re not tied to the kitchen on Christmas Day.


Now, let's dive into some of Chef Eric’s favorite French-inspired Christmas recipes that will leave your guests raving.



Beetroot-Scented Gravadlax of Salmon: A Festive, Vibrant Starter

Gravadlax, a Scandinavian-inspired dish, takes on a new twist with Chef Eric’s festive addition of beetroot and gin. This vibrant starter is easy to prepare and can be made in advance, giving you more time to enjoy the festivities.



CHRISTMAS XMAS GRAVADLAX

Ingredients:

  • 2 tbsp (30 ml) gin

  • 2 tbsp (30 ml) whole-grain mustard

  • 2 tbsp (30 ml) honey

  • 100 g beetroot

  • 100 g coarse salt

  • 105 g sugar

  • 10 g fresh dill, finely chopped

  • 1 tsp juniper berries, crushed

  • 1 salmon fillet (about 1.1 kg)



Method:

  1. In a bowl, combine the salt, sugar, dill, and juniper berries.

  2. Place the salmon fillet flat in a large glass dish, skin side down, and sprinkle with the salt mixture. Cover with plastic wrap and refrigerate for 24 hours. After 24 hours, rinse the salmon under cold water and pat dry.

  3. In a small bowl, combine the gin, mustard, beetroot, and honey. Set aside.

  4. Thoroughly rinse the salmon fillet under cold running water. Pat dry with paper towels. Return to the cleaned glass dish and spread the mustard and beetroot mixture over the fillet. Let it rest in the fridge for another 2 days.

  5. When ready to serve, slice the salmon thinly, starting from the thicker end, and discard the skin. Arrange the slices on a serving dish.


Gin and Honey Glaze:

  • 1 tbsp (15 ml) gin

  • 1 tbsp (15 ml) honey

  • 2 tbsp fresh dill, finely chopped

Combine the gin and honey, and brush over the salmon. Sprinkle with fresh dill for a beautiful finishing touch.


Sour Cream (optional):

  • 1/2 cup (125 ml) sour cream

  • 1 tsp (5 ml) honey

  • 1 tsp (5 ml) whole-grain mustard

Mix the sour cream, honey, and mustard together and serve alongside the salmon.


Chef Eric’s Tip: This dish is perfect for the holiday season as it can be prepared in advance, giving you more time for other dishes. The vibrant beetroot and tangy gin glaze add an unexpected twist to the traditional gravadlax, making it a truly festive starter.



Duck Confit and Foie Gras Terrine: A Quintessential French Holiday Main Course

This duck confit and foie gras terrine will wow your guests with its depth of flavor and stunning presentation. Perfect for a French-inspired Christmas dinner, it pairs wonderfully with a glass of red wine.



XMAS DINNER


Ingredients:

  • 8 duck legs

  • 1 liter duck fat

  • Pinch of sea salt

  • 2 bay leaves, sprig of thyme, 3 cloves of garlic

  • 3 pears

  • 350 g fresh foie gras

  • 50 g butter

  • 100 g brown sugar


Method:

  1. Warm the duck fat in a saucepan and add the sea salt, herbs, and garlic.

  2. Add the duck legs, ensuring they are fully submerged in the fat. Simmer gently for 2 ½ hours until the duck is tender and the meat falls off the bone.

  3. Meanwhile, peel and slice the pears into 1 cm thick slices.

  4. Melt the butter in a pan and add the brown sugar, cooking until it begins to caramelize. Add the pears and cook for 1 minute per side. Remove from the pan and set aside.

  5. Slice the foie gras into 1 cm pieces, season with sea salt, and bake in a 150°C (302°F) oven for about 5 minutes until just cooked. Set aside.

  6. Once the duck is cooked, remove from the fat and allow to cool. Shred the meat, discarding any bones or veins. Season the duck meat if needed and add 3 tbsp of the warm duck fat.

  7. Line a terrine mold with 3 layers of cling film. Layer the duck meat in the bottom of the mold, pressing it down gently. Add a layer of pears, then another layer of duck meat, followed by foie gras, then more duck meat, and finish with pears. Press down to compact the terrine and cover with cling film. Refrigerate overnight.


Chef Eric’s Tip: This luxurious terrine can be prepared in advance, giving you time to focus on other parts of the meal. When serving, slice thinly and enjoy the rich, savory flavors that are perfect for the holiday season.




Spicy Fig Chutney: A Perfect Accompaniment for Rich Meats

This sweet and tangy chutney is the perfect partner for your rich duck and foie gras terrine. It balances the richness of the terrine with its vibrant flavors, creating a harmonious contrast.


Ingredients:

  • 4 apples, peeled and diced

  • 1 onion, diced

  • 200 g dried figs, diced

  • 100 ml cider vinegar

  • 100 g caster sugar

  • 3 cloves garlic, chopped

  • 100 g sultanas

  • 400 ml apple juice


Method:

  1. Combine all the ingredients in a heavy-based saucepan.

  2. Simmer on low heat, stirring occasionally, until the mixture reduces to a thick, chutney-like consistency. Allow to cool and refrigerate until ready to serve.


Chef Eric’s Tip: Chutney is an excellent make-ahead dish, and the spices in this version give it a delightful kick that pairs perfectly with rich meats like duck and foie gras.



Pâté en Croûte (Traditional French Meat Pie): A Showstopper Appetizer

Pâté en Croûte is the quintessential French holiday appetizer. With a savory blend of meats encased in golden, flaky pastry, this dish will impress your guests and make for a perfect start to your festive feast.



PATE EN CROUTE XMAS CHRISTMAS RECIPE


Pastry Dough Ingredients:

  • 90 g water

  • 10 g white wine vinegar

  • 315 g soft unsalted butter

  • 14 g salt

  • 4 g sugar

  • 50 g eggs

  • 350 g flour

  • 175 g potato starch


Method:

  1. Mix together the liquids with salt and sugar.

  2. Add the softened butter and mix until you get a creamy consistency.

  3. Gradually incorporate the flour and potato starch until it all comes together.

  4. Let the dough rest in the fridge overnight.


Meat Stuffing Ingredients:

  • 300 g pork belly

  • 300 g venison

  • 100 g pork tenderloin

  • 100 g chicken fillet

  • 40 g caramelized onions

  • 100 g white wine

  • 25 g pistachios

  • 4 g salt

  • 2 g sugar

  • 2 g pepper

  • Pinch of four-spices


Mousseline:

  • 20 g chicken fillet

  • 20 g cream

  • 2 g salt

  • 1 g pepper


Aspic Jelly with Port:

  • 500 g


Method:

  1. Prepare the mousseline the day before and refrigerate it.

  2. Prepare the stuffing: mince the pork belly and venison together. Cut the chicken and tenderloin into strips. Mix everything together.

  3. Roll out the pastry and line your terrine mold (buttered). Fill with the meat stuffing, pressing it down gently.

  4. Add layers of pistachios and top with a layer of mousseline. Seal with a pastry lid.

  5. Bake at 220°C (430°F) for 15 minutes, then lower the temperature to 160°C (320°F) and bake for another 30 minutes.

  6. Once out of the oven, fill the pâté with hot aspic jelly. Refrigerate overnight and fill again with jelly the next day.


Chef Eric’s Tip: Pâté en Croûte is perfect for a holiday gathering, as it can be prepared ahead of time and served cold. The buttery pastry and savory meat filling are irresistible!



Bûche de Noël (Christmas Log): A Decadent Holiday Dessert

No French Christmas dinner would be complete without a show-stopping Bûche de Noël. This classic Yule log is filled with rich praline mousse, almond sponge, and crispy praline layers, a festive dessert that’s as beautiful as it is delicious.


BUCHE DE NOEL XMAS DESSERT RECIPE


Praline Chocolate Mousse:

  • 260 g dark chocolate

  • 150 g whole milk

  • 150 g praline

  • 285 g double cream

  • 2 g gelatin


Biscuit Joconde:

  • 4 eggs

  • 125 g icing sugar

  • 125 g ground almonds

  • 30 g flour

  • 3 egg whites

  • 150 g hazelnut spread


Crispy Praline:

  • 65 g praline

  • 50 g milk chocolate

  • 50 g thin crispy pancakes (crêpe dentelle)


Method:

  1. Prepare the praline mousse by dissolving gelatin in milk and combining it with melted chocolate and praline. Whisk in the cream and refrigerate to set.

  2. For the biscuit joconde, whisk eggs and sugar until light and fluffy, then fold in almond meal, flour, and beaten egg whites. Spread on a baking sheet and bake until golden.

  3. For the crispy praline, melt the chocolate and combine with crumbled crispy pancakes and praline. Spread onto the cooled biscuit and freeze.

  4. Once the biscuit and mousse are ready, roll the biscuit into a log shape with the mousse, and refrigerate. Fill with more mousse, and top with crispy praline for added texture.


Chef Eric’s Tip: This showstopper is the perfect grand finale to your Christmas feast. Its layers of chocolate, praline, and delicate sponge will impress your guests and leave them begging for seconds.


This holiday season, elevate your Christmas dinner with Chef Eric’s French-inspired dishes. From the vibrant beetroot-scented gravadlax to the indulgent duck confit terrine, and the decadent Bûche de Noël, each dish offers something special for your Christmas table. And don’t forget the Bûche de Noël for a deliciously festive finish.

This holiday season, elevate your dinner with French flavors, expert tips, and a bit of culinary flair.


Join us at our French cooking school to master French culinary techniques and learn the timeless classic recipes that will elevate your cooking to a whole new level!


Bon appétit, and may your Christmas be filled with joy, laughter, and of course, great food!

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