Christmas gift ideas are here with our Louisville holiday gift guide
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The holiday season is a time for nostalgia and memories, which often are centered around foods. This year, why not add a new memory with one of these Christmas and holiday dessert recipes?
Try these seven Christmas dessert recipes from the Courier Journal’s extensive recipe archive.
Happy holidays!
Apple pie
Provided by The Cottage Cafe, 11609 Main St, Middletown, facebook.com/CottageCafeMiddletown/
6 cups Pink Lady apples, thinly sliced3/4 cup sugar2 tablespoons flour1 teaspoon pumpkin pie spice1 tablespoon lemon juice1/4 teaspoon salt2 prepared unbaked pie crusts
Preheat oven to 425 degrees. In a large bowl, mix together the apples, sugar, flour, pumpkin pie spice, lemon juice and salt. Toss well to evenly coat the apples.
Place one pie crust in the bottom of a 9-inch pie plate. Pour mixture into crust. Place the other crust on top of the apple mixture. Tuck the top edge of the crust over the bottom crust. Firmly press together the crusts and crimp the edge with your fingers.
Bake 35 to 45 minutes until nicely browned.
Caramel Apple Cheesecake
Provided by the now-closed Butchertown Grocery. Serves 16
Brown Sugar Crust
1 and 1/2 cups all-purpose flour1 and 1/2 cups graham cracker crumbs3/4 cup brown sugar1 cup cold butter, cubed
Preheat oven to 350 degrees. In a food processor, pulse flour, graham crackers and brown sugar. Add cubed, cold butter and pulse until crumbly. Press in the bottom of a 10-inch round springform pan. Bake 10 minutes. Cool.
Caramel Apple Filling
6 apples, small dice4 ounces butter1 cup granulated sugar2 teaspoons apple pie spice1/4 cup heavy cream
In a pan, cook apples with the butter until apples are softened. Add sugar and spice and cook until caramelized. Finish with heavy cream. Cool and reserve.
Brown Sugar Cheesecake
3 pounds cream cheese2 cups brown sugar6 eggs1 and 1/2 cups sour cream1 and 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. In a stand mixer with a paddle attachment, cream the cream cheese and brown sugar until fluffy. Add the eggs, one at a time, combining after each addition. Add the sour cream and vanilla. Mix until combined.
Pour mixture on top of baked crust. Add reserved apple mixture by spoonful and swirl with cheesecake mixture. Cover pan with foil and place in a deep roasting pan. Pour in hot water until roasting pan is half full. Bake for about 60 minutes.
Remove pan from oven and take cheesecake out of roasting pan. Cool and place in refrigerator overnight. Serve with caramel sauce and fresh whipped cream.
Christmas ice pudding
Provided by The Irish Rover, 2319 Frankfort Ave., Louisville theirishroverky.com, Serves 8
4 ounces granulated sugar1/4 pint water4 egg yolks1 pint heavy cream1 teaspoon vanilla4 ounces toasted almonds, chopped1 pound mixed dried fruit (raisins, golden raisins, chopped figs, dates, apricots (soaked overnight in port)
In a saucepan over gentle heat, add sugar and water. Dissolve sugar, then boil steadily until it forms a syrup. Beat the egg yolks well, then carefully pour the syrup into the yolks until it forms a thick mousse-like texture. Fold the cream, vanilla, nuts and fruit into the mousse. Pour into a pudding bowl and freeze.
Chocolate bread pudding
Provided by Uptown Cafe, 1624 Bardstown Road, Louisville, uptownlouisville.com, Serves 10
1 day-old loaf (1 pound) French bread, cut into 1-inch cubes3 cups whole milk1/4 cup heavy cream1/2 cup strong coffee1 cup sugar1 cup packed light brown sugar1/4 cup powdered cocoa1 tablespoon vanilla extract2 teaspoons almond extract1 teaspoon cinnamon6 eggs, lightly beaten8 ounces semi-sweet mini chocolate chips1 cup Heath Toffee bitsChocolate sauce or caramel sauce
Preheat oven to 325 degrees. Lightly grease a 13-inch by 9-inch baking dish. Evenly place the bread in the dish.
In a large bowl, whisk together the milk, cream and coffee. In another bowl, combine the granulated and brown sugar with the cocoa; mix well. Add this to the milk mixture; whisk to combine.
In another bowl, add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture; mix well. Stir in chocolate chips and Heath Toffee bits. Pour the mixture evenly over the cubed bread. Let stand about 30 minutes or until bread has absorbed most of the milk mixture. Bake one hour or until set.
Serve the pudding warm and top with chocolate or caramel sauce.
Chocolate eclairs
Provided by the now-closed Bistro 1860. Serves 8
Pate choux
2 cups water1/2 pound butter1 teaspoon salt3 tablespoons sugar2 cups all-purpose flour8 whole eggs
Preheat oven to 425 degrees. In a medium sauce pan, add water, butter, salt and sugar. Bring to a simmer. When butter has completely melted, remove from heat. Add flour; mix with a wooden spoon until combined. Slowly incorporate eggs, one at a time, combining each one before the next is added. Your finished mix should be sticky and stiff.
On a sheet tray with parchment paper, pipe pate choux (using a round plain tip) into eight eclairs. Brush the top of the eclairs lightly with egg wash. Push down the tips of the eclairs (where you finished piping) to avoid burning in the oven.
Bake for 10 minutes without opening oven. Reduce temperature to 350 degrees. Bake 20 to 30 minutes, until golden brown, depending on the size of the eclairs. Let cool.Pastry cream
12 egg yolks2 and 1/2 cups sugar3/4 cup cornstarch4 cups milk2 split vanilla beans
In a medium bowl, whisk eggs, sugar and cornstarch until pale yellow and combined. Steep split vanilla beans in milk until milk comes to a simmer. Slowly add milk into egg mixture. Return to saucepan over medium heat. Cook until thick. Put pastry cream in glass dish and cover directly with plastic wrap (to avoid film developing on top) and let cool. In a party bag with a small tip, pierce end of eclairs and fill with cream.
Chocolate ganache
2/3 cup heavy cream6 ounces semi-sweet chocolate
Heat heavy cream in a sauce pan. Pour over chocolate. Whisk together until chocolate is melted. Let cool slightly. Spoon on top of eclairs.
Chocolate pecan pie
Provided by the now closed Science Hill Inn.
4 eggs1 cup brown sugar4 ounces melted butter1/2 cup corn syrup4 ounces Caramel Turtle Ballotin Whiskey1/2 cup chocolate chips1/2 cup chopped pecans9-inch unbaked pie shellWhipped cream, optionalBallotin whiskey, optionalVanilla ice cream, optional
Preheat oven to 350 degrees. Beat together eggs and sugar. Add butter and corn syrup. Stir in whiskey, chocolate and nuts. Pour into pie shell. Bake 40 to 50 minutes until set.
Serve with whipped cream flavored with Ballotin whiskey and/or vanilla ice cream.
Pear and cranberry tart with crumble topping
Provided by Uptown Cafe, 1624 Bardstown Road, Louisville. uptownlouisville.com. Serves 8
1 9-inch pie shell, blind baked (partially pre-baked)
Filling
1/2 cup sugar4 teaspoons cornstarch2 teaspoons cinnamon4 cups peeled, thinly sliced pears3/4 cup fresh or frozen cranberries
Crumble Topping
1/4 cup sugar1/4 cup packed light brown sugar1/2 cup all purpose flour4 tablespoons softened butter
Preheat oven to 375 degrees. Place cookie sheet in oven to preheat. In a large bowl, combine one-half cup sugar, cornstarch and cinnamon. Gently toss in pears and cranberries. Spoon into cooled crust.
In a small bowl, mix crumble topping with a fork until well blended. Sprinkle over filling, lightly pressing down. Place tart on preheated cookie sheet. Bake 45 minutes to one hour or until crust is evenly browned and pears are tender. The tart is best served warm.
Reach Features Editor Kathryn Gregory at kgregory@courier-journal.com.
Dining and Cooking