THE MAG
Sweet and savory Christmas recipes
Jam with foie gras, apples to accompany guinea fowl, or honey to nicely glaze your meat, there is no shortage of ideas for adding a sweet and savory touch to your holiday menu! The proof with the following recipes.
Articles on the theme “Sweet and savory Christmas recipes”
LATEST RECIPES PUBLISHED
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Chicken with tangerines, saffron puree
Chicken enhanced by tangerine.
- Dish – Cheap – Easy
- 30 mins.
- 80 mins.
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Cannelloni with duck confit, creamy onion sauce
A real chef’s recipe!
- Dish – Inexpensive – Fairly difficult
- 30 mins.
- 50 mins.
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Shortbread tarts, roasted squash with spices and parmesan cream
Easy and chic.
- Entrance – Cheap – Easy
- 30 mins.
- 45 mins.
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Beef cheek, chestnuts and blackcurrants, wine sauce
To prepare in advance.
- Dish – Quite expensive – Easy
- 20 mins.
- 195 mins.
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Roasted monkfish, orange sabayon and braised celeriac
The good idea of this recipe? The sauce that goes perfectly with fish.
- Dish – Quite expensive – Easy
- 30 mins.
- 50 mins.
-
Guinea fowl stuffed with dried fruits and gingerbread, apples and currants
A real party dish!
- Dish – Quite expensive – Easy
- 20 mins.
- 105 mins.
-
Filet mignon with caramelized pears, honey, spices and hazelnuts
A chic and easy to make dish.
- Dish – Cheap – Easy
- 30 mins.
- 125 mins.
-
Apple tart tatin and smoked duck breast
A holiday starter that’s as easy as it is stunning!
- Entrance – Fairly expensive – Easy
- 20 mins.
- 30 mins.
-
Pears with Chavignol and allspice
Tasted during a Taittinger lunch signed by chef Georgiana Viou, the goat’s cheese/pear combination is a marvel, especially enhanced with a hint of spices.
- Dessert – Inexpensive – Very easy
- 15 mins.
- 20 mins.
-
Scallop tartare with pomegranate
Textures, flavors and colors, there is everything in this dish born from a desire for exoticism and celebrating seasonal products.
- Entrance – Expensive – Very easy
- 15 mins.
- 0 mins.
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Oyster tartare in the shell, kiwi and lemon
The oyster, all fresh.
- Entrance – Cheap – Very easy
- 20 mins.
- 0 mins.
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Pan-fried foie gras with fruits and spices by Cyril Lignac
You can replace the pears with quinces, blanch them three times in boiling water, cooling them each time, then cook.
- Entrance – Fairly expensive – Easy
- 20 mins.
- 60 mins.
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Poultry supremes, glazed salsify, pears with sansho, Meyer lemon and walnut pesto
Sansho berries, also called lemon pepper, offer notes of mint, lemongrass and lemon.
- Dish – Inexpensive – Fairly difficult
- 50 mins.
- 70 mins.
-
Scallop carpaccio with passion fruit and lime
A recipe that just requires a little rest before serving.
- Entrance – Expensive – Very easy
- 15 mins.
- 0 mins.
-
Chicken truffled with orange, parsnip and beetroot
Easy: the meat and the side dish cook together.
- Flat – Expensive – Quite difficult
- 30 mins.
- 120 mins.
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Chicken breasts with mushroom scales, purée with tangerine zest
Ideal for those who do not want to cook whole poultry.
- Flat – Expensive – Easy
- 25 mins.
- 35 mins.
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Chicken stuffed with foie gras, apples stuffed with bacon
Chicken in a chic version.
- Flat – Expensive – Quite difficult
- 30 mins.
- 160 mins.
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7-hour venison leg with spices, apples and redcurrants
The best part of this recipe? Put everything in the casserole dish and let the oven do its work!
- Dish – Quite expensive – Easy
- 15 mins.
- 420 minutes.
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Oyster tartare, hazelnut shortbread and caramelized pear
The oyster comes out of its shell to land on crunchy shortbread.
- Entrance – Fairly expensive – Easy
- 45 mins.
- 20 mins.
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Poached lobster and citrus sorbet
A hot and cold holiday dish.
- Flat – Expensive – Quite difficult
- 30 mins.
- 35 mins.
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