A Taste of the Holidays: Gourmet Recipes from Culinary Stars, Cookbook Authors & Celebrity Chefs

This holiday season, elevate your Christmas and NYE celebrations at home with an unforgettable menu crafted by celebrity chefs, cookbook authors, restaurateurs, and culinary experts. From delightful appetizers and hearty main dishes (including two distinctly different versions of turkey, to satisfy different cravings), to a few irresistible desserts, these gourmet recipes will impress your guests and make your holiday festivities extra special.

Appetizers

Start your holiday feast with appetizers that set the tone for a memorable celebration. These crowd-pleasing bites, crafted by renowned chefs, blend creativity and bold flavors to delight your guests from the first bite. Whether you’re serving a classic antipasto platter or elegant crostini, these dishes are the perfect way to kick off your festive gathering.

Chef Britt Rescigno, a South Jersey native and Culinary Institute of America alum, has built an impressive culinary career defined by creativity and community. After honing her skills on the West Coast as Sous Chef at Scratch, managing Nom Burger, and launching innovative concepts like Nox Farm to Table, she returned to her East Coast roots as an Executive Chef in Long Beach Island, NJ. Since 2022, Chef Britt has traveled as a consulting and pop-up chef, organizing coast-to-coast events. In 2023, she and her fiancé launched Communion Bay Supper Club, curating exclusive dinner parties featuring seasonal, local ingredients, with plans to open a brick-and-mortar location in 2024. Chef Britt has also earned national acclaim on Food Network, winning Chopped in 2019, defeating Bobby Flay with her grandmother’s chicken and dumplings, and advancing to the final four of Tournament of Champions in both Seasons 4 and 5. Here’s her sexy spin on mouthwatering meatballs, which she’s crafted as a holiday recipe in collaboration with Pre.

Sexy Meatballs with Sugo by Chef Britt Rescigno (on behalf of Pre)

Ingredients:

Meatballs:

Sugo: 

Instructions:

1. Sugo:
   1. In a food processor, process the onion and garlic until chopped fine.
   2. Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color.
   3. Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the meatballs. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil.
2. Meatballs:
   1. Preheat your oven to 425º
   2. In a food processor add your onion and garlic, pulse until it is finely chopped.
   3. In a large bowl add all your ingredients except your panko, mix well. Then add in your panko and mix just until everything is well combined. Let it sit in your refrigerator to let all the flavors become one, at least a half hour.
   4. Meanwhile, heat a small skillet over medium-high heat and add a small amount of oil. Make a small patty with your meat mixture and cook in your skillet until cooked through. This is your tester to make sure you added enough seasoning, adjust with salt and pepper if needed. YUM! Everyone loves a chef snack!
   5. Line a baking pan with parchment paper, it’s time to start balling. I like to use a cookie scoop to make my meatballs, that way they are all the same size. Once all your meatballs are made, cook in your oven for 20 minutes or until fully cooked.
3. Plating and serving:
   1. Fill a large serving platter with meatballs and spoon your sugo over the top.
   2. Garnish with some freshly grated parmesan cheese.

Bebe Carminito is a food stylist, recipe developer, and content creator. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. Her newest book, The Curated Board is being called the quintessential entertaining cookbook of 2024. Bebe says, “A great antipasti platter or charcuterie board is the ultimate holiday entertaining hack—it’s visually stunning, requires no cooking, and keeps guests happily snacking while you finalize the main dishes. Focus on one show-stopping entrée, pair it with easy-to-prep sides, and let the board do the heavy lifting for appetizers. Set your table the night before, prep what you can early, and greet guests with a signature cocktail or mocktail to kick off the festive mood!”

Antipasti Platter by Chef Bebe Carminito

As she explains, “Antipasti, a medley of different kinds of offerings, means “before the meal” in Italian, and a plate laden with small bites was one of the original inspirations for food boards, platters, and trays. This menu features two kinds of skewers—-tortellini and fruit—-along with stuffed mushrooms. We love having an antipasti platter on the weekends before our main meal, and sometimes, this ends up becoming our entire meal.”

Serves 4 to 6

Ingredients:

• Tortellini Skewers *
• Melon, Grape & Prosciutto Skewers *
• Italian Stuffed Mushrooms *
• Burrata and a Parmesan wedge
• Mortadella
• Sliced focaccia, taralli (Italian crackers), and/or Herbes de Provence Grissini (page 60)
• Giardiniera (Italian pickled vegetable relish), pepperoncini, marinated artichoke hearts, caperberries
• Fig jam
• Pesto sauce, good-quality balsamic vinegar, and extra-virgin olive oil
• Fresh rosemary sprigs, thyme sprigs, and basil leaves, for garnish

Instructions:

1. On a large wooden board, arrange the burrata and Parmesan wedge along with the mortadella, sliced focaccia, taralli, grissini, and almonds.
2. Add small bowls of the giardiniera, pepperoncinis, marinated artichoke hearts, caperberries, and fig jam, both on and off the board. Garnish with herb sprigs.
3. Put the pesto sauce, balsamic vinegar, and olive oil in small bowls and serve alongside.
4. On separate plates or small platters, arrange the stuffed mushrooms and skewers, garnishing with basil leaves.

Tortellini Skewers:

Makes 16 skewers | Serves 4

• 16 fresh tortellini with any filling
• Olive oil, for drizzling
• 16 cherry tomatoes
• 16 fresh basil leaves, plus more for garnish
• 8 ounces (225 g) fresh ciliegine (cherry-sized mozzarella balls)
• Sixteen 5-inch (12-cm) miniature skewers or cocktail picks
• Store-bought pesto sauce and balsamic vinegar, for serving

1. Cook the tortellini according to package directions just until al dente; be sure not to overcook. Drain well in a colander or sieve and drizzle them with a little olive oil as they cool to room temperature. For each skewer, spear one tortellini, a tomato, a folded-in-half basil leaf, and a mozzarella ball. Repeat to make 16 skewers.
2. Place the skewers on a platter with the pesto sauce and balsamic vinegar in little bowls for serving. Garnish with basil leaves, if desired, and drizzle with a little more olive oil.

Melon, Grape & Prosciutto Skewers:

Makes 16 skewers

• 16 cantaloupe balls
• 4 thin slices of prosciutto, quartered
• 16 fresh ciliegine balls (cherry-sized mozzarella balls)
• 16 red seedless grapes

1. For each skewer, spear, and thread the one cantaloupe ball, a quarter piece of prosciutto, one mozzarella ball, and one grape. Serve.

Italian Stuffed Mushrooms:

Makes 16 stuffed mushrooms | Serves 4

• 16 large cremini or white button mushrooms, washed, dried, and stemmed (reserve stems)
• 1 tablespoon olive oil, plus more for brushing and drizzling
• 4 ounces (115 g) hot or mild Italian sausage
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon hot Calabrian chile powder, or double the red pepper flakes
• 6 fresh basil leaves, finely chopped, plus small leaves for garnish (optional)
• 1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish (optional)
• 2 cloves garlic, minced
• 1/2 cup (50 g) packed finely grated fresh Parmesan, plus more for garnish
• 4 Castelvetrano olives, pitted and finely chopped
• Salt and freshly ground black pepper

1. Arrange an oven rack in the center of the oven and preheat the oven to 375°F (190°C). Line a small sheet pan with parchment paper. Place the mushrooms’ cavity side down on the prepared pan and brush them with olive oil.
2. To make the filling, finely chop the reserved mushroom stems and place in a small bowl. In a medium nonstick skillet over medium heat, cook the sausage, stirring occasionally, until no longer pink, about 3 minutes, breaking it up with a wooden spoon. Add the fennel seeds, red pepper flakes (if using), Italian seasoning, and chile powder and stir to combine. Add the chopped basil and the 1 tablespoon parsley and cook for 1 minute. Lower the heat and add the reserved chopped mushroom stems and the garlic, cooking just until fragrant, about 1 minute. Remove from the heat and transfer the filling to a bowl. Let cool for 10 minutes. Add the Parmesan and olives. Taste and add salt and pepper, if you like.
3. Turn the mushrooms over and brush them with olive oil. Using a small spoon, fill the mushroom cavities generously with the mushroom filling. Bake the mushrooms until they sizzle and their juices have rendered 8 to 10 minutes.
4. Arrange on a serving tray and if desired, drizzle with olive oil and sprinkle with a little more Parmesan. Garnish with basil leaves, if using. Serve warm.

CHEF’S COOKING TIPS:

Use similarly sized large mushrooms for this recipe. Look for cremini mushrooms in the market; they are about 2 inches (5 cm) in diameter. If you can’t find them, use similarly sized white button mushrooms.

Chef Brooke Williamson, an acclaimed chef, restaurateur, and culinary innovator, is one of America’s most celebrated chefs, known for her creative approach to Southern California-inspired cuisine. A Los Angeles native, Brooke’s career began at just 17, training under Michelin-starred Chef Ken Frank and refining her craft at iconic establishments like Daniel in NYC and Michael’s of Santa Monica. She rose to prominence as Executive Chef at Zax before co-founding ventures like Playa Provisions, a multi-concept dining destination featuring Dockside restaurant, Grain whiskey bar, and more. A winner of Bravo’s Top Chef Season 14 and Food Network’s Tournament of Champions, Brooke is now a Culinary Titan on Food Network’s Bobby’s Triple Threat and a frequent judge on shows like Chopped and Guy’s Grocery Games. Beyond the kitchen, she’s an advocate for No Kid Hungry and draws inspiration from her love of gardening, crafting menus infused with fresh, homegrown ingredients. Her work has been featured on GMA, The Today Show, and Forbes. Here’s her delicious take on an appetizer that will have your guests asking for seconds – her skirt steak burrata crostini, made in collaboration with Beef It’s What’s For Dinner.

Skirt Steak Burrata Crostini by Chef Brooke Williamson

Ingredients:

Main Dishes

The main course is the centerpiece of any holiday celebration, and these chef-inspired dishes are sure to impress. From a show-stopping honey-glazed ham to a flavorful turkey osso bucco, these recipes bring bold flavors and creative twists to your holiday table. Perfect for savoring with family and friends, these mains will make your Christmas feast truly unforgettable.

Chef Buddha Lo, a trailblazing chef originally from Australia, made culinary history as the first back-to-back winner of Bravo’s Top Chef, including the prestigious Top Chef: World All-Stars. His journey began in adolescence in his family’s Chinese restaurant, where he developed a deep passion for food influenced by his Hong Kong father and Malaysian mother. After honing his skills abroad, Buddha brought his innovative culinary vision to New York City, where he is now the Executive Chef at Hūso, a Michelin-plate restaurant known for its luxurious caviar-focused dining experience. His exceptional talent and creative approach to modern cuisine have earned him widespread acclaim and numerous media features, solidifying his reputation as one of the most dynamic chefs in the industry today. Here’s his flavorful take on a holiday ham dish.

Honey, Soy, and Chili Glazed Ham by Chef Buddha Lo

Ingredients:

• 4–5 lbs. spiral-cut boneless ham (or bone-in, if preferred)   
• 1 cup chicken stock (or water, to keep the ham moist during baking)
• 1 cup honey 
• ¼ cup brown sugar  
• 1 tbsp Lee Kum Kee chiu chow chili oil
• 1 tbsp cup Lee Kum Kee premium soy sauce  
• 30-40 whole cloves for studding the ham

Instructions:

1. Preheat your oven to 325°F
2. Place the ham, cut side down in a roasting pan
3. Stud your ham with cloves keeping a 1-inch distance apart
4. Pour 1 cup chicken stock (or water) into the pan to keep the ham moist.
5. Bake the ham uncovered for 20 minutes
6. When the ham is finished baking, pour the stock into a bowl so we can start making the glaze
7. In a medium-deep saucepan, combine honey, and brown sugar and bring to 240 degrees Fahrenheit
8. When sugar and honey have reached a dark caramel color, gently add stock, soy sauce,e and chili crisp to bring the temperature down and allow the glaze to simmer for a further 5 minutes until slightly thickened
9. Pour over the ham generously with the glaze
10. Return the ham to the oven and bake for an additional 30 minutes, basting with more glaze every 10 minutes
11. The ham is ready when a meat thermometer inserted into the thickest part reads 140°F
12. Let the ham rest for a few minutes after removing it from the oven
13. Carve the ham and drizzle any remaining glaze over the slices before serving

Chef Paula Deen is a celebrated restaurateur, television personality, and New York Times best-selling author who has become an enduring icon in American cuisine. Her culinary journey began with a home-based catering business, The Bag Lady, which led to the opening of her first restaurant, The Lady, at a Best Western motel. This small venture evolved into The Lady and Sons, her flagship restaurant in Savannah, Georgia, co-owned with her sons, Bobby and Jamie. In 1998, Paula published her debut cookbook, The Lady and Sons Savannah Country Cookbook, which launched her literary success. A year later, USA Today food critic Jerry Shriver named The Lady and Sons “International Meal of the Year.” Over the years, Paula has hosted numerous television shows, authored 20 books, and opened five additional restaurants. She continues to connect with fans daily through her popular Love & Best Dishes series on YouTube, where she shares recipes and heartfelt moments. To inspire you to dress your Turkey, here’s a sensational way to give it a wow-worthy glaze.

Roasted Turkey with Maple Cranberry Glaze by Chef Paula Deen

Ingredients:

• 8 tablespoons butter, softened
• 1 tablespoon Paula Deen’s House Seasoning
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons shallots, minced
• 2 tablespoons garlic cloves, minced
• 1 (15-lb) turkey

• 3 tablespoons butter, softened
• 1 (12-oz) bag cranberries
• 1/2 cup maple syrup
• 3/4 cup cranberry juice
• 2 teaspoons apple cider vinegar
• 3/4 cup apple cider
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Instructions:

Roasted Turkey

Maple Cranberry Glaze

Born and raised in New Orleans, Chef Brian Landry has become a celebrated figure in the culinary world, known for his dedication to showcasing the flavors and traditions of his hometown. As Executive Chef, he earned acclaim at the legendary Galatoire’s Restaurant and the James Beard-nominated Borgne. In 2018, he co-founded QED Hospitality, a dynamic restaurant operations group managing venues such as Jack Rose, Bayou Bar, and Hot Tin in New Orleans, as well as Marsh House and L.A. Jackson in Nashville. Brian’s culinary achievements have earned him numerous accolades, including being named “Best Executive Chef” by New Orleans City Business and the Jamie Shannon Outstanding Chef Award. In 2022, the Louisiana Restaurant Association honored him as Restaurateur of the Year, cementing his reputation as a visionary chef and restaurateur. Here’s his South-inspired Duck and Andouille Gumbo recipe.

Duck and Andouille Gumbo by Chef Brian Landry

Ingredients:

• 1 c vegetable oil
• 1 c all-purpose flour
• 2 c diced onion
• 1 c diced celery
• 2 T dry oregano
• 1 T ground clove
• 2 T chili powder
• 2 T paprika
• 1 T crushed red pepper
• 2 # andouille sausage (cut into half-moons)
• 1 c diced green bell pepper
• ¼ c garlic (minced)
• 1 T Allspice
• 2 T dry thyme
• 3 ea  bay leaf
• 2 # duck meat (roasted and pulled)
• 2 oz Worcestershire sauce
• 3 quarts duck stock (or chicken stock)
• 2 T filé
• Salt and black pepper to taste

Instructions:

1. In a 2-gallon stock pot, heat the oil over high heat. Add the onion and cook until caramelized. Once the onion is browned but not burnt, whisk in the flour.
2. Stir constantly until a dark brown roux is achieved. Add celery, oregano, clove, chili powder, paprika, and chili flakes. Cook until the celery is tender.
3. Next, add the andouille and the duck meat. Cook for approx. 10 minutes until the sausage begins to render. Add the bell pepper, garlic, allspice, thyme, and bay leaf.
4. Cook until bell peppers are tender. Add the duck stock one ladle at a time, stirring constantly. Bring to a rolling boil then reduce to a simmer. Whisk in file. Cook for approximately one hour.
5. Add stock as needed to maintain volume. Skim any impurities or oil that collects at the top.
6. Season with salt and pepper. Serve with steamed rice.

Turkey Osso Bucco by Chef Peter Betz

Ingredients:

• 5 pounds fresh turkey legs (Bone-In)
• 3 Cups Chicken Stock (low sodium chicken broth can be substituted)
• ¾ Cup A.P. Flour
• 1ea White Onion(Small) Diced
• 1ea Carrot Diced
• 1ea Celery Stalk Diced
• 2 Sprigs Fresh Thyme
• 2 Sprigs Fresh Rosemary
• 3 bay leaves
• 1.5 Tablespoon Tomato Paste
• 1.5 Cups White Wine
• 2/3 Cup Vegetable Oil
• Salt & Pepper

Instructions:

1. Pre-heat oven to 375 degrees
2. Dry turkey legs, season with S&P & dredge in A.P. flour
3. Heat the oil in a pan & brown the turkey legs on all sides
4. Remove the legs from the pan and reserve on the side
5. Add Carrots, onion, & celery, to the pan, season with S&P, and cook until tender
6. Add tomato paste and stir
7. Add white wine and reduce
8. Put the turkey back in the pan in a single layer, add the herbs, and cover 2/3 of the way up the legs with chicken stock.
9. Bring stock to a boil
10. Remove from fire and cover with aluminum foil
11. Cook in the oven until tender (A skewer should be able to go in and out of the leg with no resistance
12. Remove the turkey legs from the pan, place in the desired serving vessel, and serve with liquid from the pan

Desserts

Because no holiday celebration is complete without dessert, end the dinner party on a sweet note with these indulgent desserts crafted by culinary experts. From rich, gooey salted fudge cookies to festive monkey bread and honey-glazed fried dough balls (inspired by Italian family meals), these treats are sure to delight your guests. Perfect for sharing and savoring, these desserts bring warmth and joy to your holiday table, making your Christmas or New Year’s Eve feasts truly unforgettable.

Eva Santaguida and Harper Alexander, authors of Italian Family Kitchen, are the dynamic duo behind the popular YouTube channel Pasta Grammar, where they share authentic Italian cooking with humor and heart. Born and raised in Calabria, Italy, Eva grew up mastering the art of traditional Italian cuisine in a village where every Nonna was a culinary legend. Harper, a former Hollywood cinematographer, discovered the true flavors of Italy through Eva’s cooking, sparking their shared passion for celebrating Italian food and culture. With over 380k subscribers, they’ve been named one of YouTube’s “Creators on the Rise,” and since then, they’ve expanded their brand to include unique merchandise, video cooking guides, Italian language lessons, and highly sought-after culinary tours through southern Italy. The following dessert recipe is an excerpt from Italian Family Kitchen by Chefs Harper Alexander and Eva Santaguida, published by Rock Point an imprint of The Quarto Group.

Struffoli (Fried Dough Balls Glazed in Honey) by Chefs Eva Santaguida & Harper Alexander

Ingredients:

• 3⅓ cups (400 g) all-purpose flour, plus more for dusting
• 3 large eggs
• 1 large egg yolk
• 3½ tablespoons (45 g) sugar
• 4½ tablespoons (65 g) lard
• Grated zest of 1 lemon
• Pinch of salt
• 4 teaspoons (20 ml) limoncello (you can use rum), divided
• Peanut oil (or other neutral oil), for frying
• ½ cup (120 ml) honey
• Multicolored sprinkles, for decorating
• Candied cherries, for decorating

Instructions:

1. Pour the flour into a pile on a large, clean work surface. Hollow out the center with your hand. Into the hollow, add the eggs, egg yolk, sugar, lard, lemon zest, salt, and 3 teaspoons (15 ml) of the limoncello.
2. Using your hand, begin mixing the ingredients together while incorporating the surrounding flour into a rough dough. Knead the dough until it is very smooth and uniform. Wrap it in plastic and let it rest at room temperature for 2 hours.
3. Dust a large baking sheet or cutting board with flour. Cut a golf ball-size chunk of dough from the main ball and roll it under your palms into a long snake, about 1 finger in width. Slice this strand into small pieces, about a finger’s width in length. Place these onto the floured baking sheet and repeat until you have used up all the dough.
4. Fill a large, deep pan with about 2 inches (5 cm) of oil and heat to frying temperature (see How to Fry at Home on page 34). Place 2 or 3 handfuls of dough balls into a fine-mesh strainer, gently shake them to remove any excess flour, and carefully pour them into the oil. Fry, stirring occasionally, until golden. Remove them with a slotted spoon to a paper towel–lined plate to drain. Repeat to fry the remaining dough balls.
5. Add the honey and remaining 1 teaspoon (5 ml) limoncello to a large nonstick pan over medium-low heat. As soon as the honey melts and starts to bubble, pour all the fried dough balls into the pan. Stirring and turning constantly with a spatula, cook the struffoli until all the honey has been absorbed by the dough. Turn off the heat and let cool for 1 to 2 minutes before plating.
6. Arrange the struffoli as desired. The simplest way to plate them is in a large pile on a serving platter. If you are feeling fancy, you can also heap them around a cup or jar that can be removed later, to create a ring shape.
7. While the honey is still warm, sprinkle the dessert with sprinkles. If you made a ring shape, wait until the honey has cooled but not completely hardened before carefully removing the center cup.
8. Top the dish with a few well-placed candied cherries. Allow the honey to cool and harden completely before serving.

Barbara Costello, affectionately known as @brunchwithbabs on Instagram (4M+ followers), is a beloved mother of four, grandmother of nine, and the “adopted grandma” to millions of followers online. A USA Today bestselling author, her debut book, Celebrate with Babs, has captivated fans with her popular Amazon Editors’ Choice award cookbook, and now she’s excited to announce that she has a second book on the way. Barbara is a regular guest on Today, Good Morning America, and The Drew Barrymore Show, where she shares her signature household tips, clever hacks, and mouthwatering recipes that bring warmth and joy to everyday life. To inspire you to go a little wild (with food) this holiday season, try her Overnight Monkey Bread.

Overnight Monkey Bread by Barbara Costello

Ingredients:

• 18 frozen unbaked yeast dinner rolls, such as Rhodes (1½ lb/680g)
• ½ cup chopped raw pecans
• ½ cup unsalted butter
• ½ cup firmly packed light brown sugar
• 1 tbsp ground cinnamon
• 1 (3 oz/85g) box of regular butterscotch pudding mix (not instant)

Instructions:

1. The day before serving, thaw the bread. Spray a bundt pan with nonstick cooking spray. Spread a small handful of nuts around the pan.
2. In a small bowl, melt the butter. In another small bowl, combine the brown sugar, cinnamon, and pudding mix. Roll the balls in the melted butter, and then roll them in the dry mix. Evenly arrange and layer the rolls into the pan, distributing the pecans throughout. Pour any leftover dry ingredients and butter over top.
3. Cover with plastic wrap and a tea towel and allow to sit on the counter overnight to rise.
4. In the morning, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake for 30 to 35 minutes. Remove from the pan while still hot. Flip onto a platter and let those monkeys dig in. This will last 2 to 3 days tightly covered and refrigerated (but ours is always devoured long before that).

Jessica Entzel Nolan, the CEO and founder of Doughpamine, brings an impressive culinary pedigree to her innovative business. Before launching Doughpamine, Jessica honed her craft in the kitchens of legendary chefs Gordon Ramsay, Wolfgang Puck, Jean-Georges Vongerichten, and Masaharu Morimoto. Her talent was recognized early, earning her nominations as Food & Wine magazine’s Best New Pastry Chef at just 27 years old and a spot on Zagat’s 30 Under 30. A three-time winner of Food Network’s Cutthroat Kitchen, Jessica most recently served as a Senior Inspector for the prestigious Michelin Guide, one of the culinary world’s most exclusive roles. Inspired by her passion for hosting and the practicality required as a busy mom, Jessica created Doughpamine to offer a simple yet delightful solution: frozen cookie dough that brings the comforting warmth and aroma of fresh-baked cookies to any gathering. To add to the finale of your holiday celebration, here’s how to whip up her beloved Salted Fudge Blackout Cookies.

Salted Fudge Blackout Cookies by Jessica Entzel Nolan

Ingredients:

• 3 ½ cups (420 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons black cocoa powder
• ½ teaspoon kosher salt
•  2 sticks (226 grams) salted butter, softened
• 1 1/4 cup (275 grams) brown sugar, packed
• ½ cup (125 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• Maldon Sea Salt to garnish

Instructions:

1. Measure flour as written, then remove 2 tablespoons.
2. Whisk flour, baking soda, baking powder, black cocoa powder, and salt together in a large bowl and set aside.
3. Using a stand mixer with a paddle attachment or electric beaters, beat butter and sugars in a mixing bowl until creamy (about 30 seconds).
4. Add eggs one at a time, beating thoroughly to ensure they are well-combined, and add vanilla. Mix the reserved dry ingredients into the butter and egg mixture until just combined.
5. Use a 2.5-ounce cookie scoop to scoop dough into 16 2.5-ounce/70-gram balls and arrange on a parchment paper or silpat-lined rimmed baking tray.
6. For best results, freeze the dough for at least 1 hour (or until solid), but preferably overnight.
7. Store any dough you are not baking immediately in an airtight container, preferably gallon-size zip-top freezer bags. Frozen dough will be kept in an airtight container in the freezer for up to 12 months.
8. To bake, preheat oven to 375°F and arrange dough balls with at least 3 inches between them (if baking more than six cookies at a time, you will have to work in batches). Sprinkle with Maldon salt. Bake for 9-11 minutes until the edges are crisp, and centers are slightly gooey. Let cool on the baking sheet or a wire rack before serving.

These holiday recipes will add a touch of elegance and festive flavor to your celebratory gatherings. From the perfect starter to the final sweet bite, let these sumptuous dishes bring joy and a taste of something delicious to your table this Christmas and New Year’s.

If you love entertaining at home, especially during the holiday season, you’re in for a treat… Inspirations & Celebrations is bringing you more delectable recipes, food & wine pairing tips from the pros, and holiday dinner party ideas over the next couple of weeks. To discover other inspiring ideas and party-planning tips, visit the Entertaining section on I&C.

[Header image via Canva. Images and recipes c/o featured chefs.]