Skip to content

The Cookstr Weekly: Roast Beast and Other Christmas Classics

December 20, 2012
While putting together this menu, I polled the Cookstr team to find out what they saw as the essential main course for Christmas dinner: the must-have, absolutely correct choice to star as the focal point of a holiday table. While some were adamant about the Christmas ham and others open to a standing beef rib roast, whole beef tenderloin, or roast turkey (with one vote for goose as “also acceptable”), everyone agreed that some sort of roast beast, Dr. Seuss-style, anchors the feast. Without my even asking about sides, votes also came in for potatoes (fried or mashed), Brussels sprouts, and plenty of garlic. No matter what beast you choose, the recipes below provide ideas for cooking up a centerpiece for your Christmas dinner, as well as all the trimmings.

Warmest regards,

Kara Rota
Editorial Director

Aromatic Christmas Ham
By Nigella Lawson


Served hot or cold, thick slices of Aromatic Christmas Ham are hard to beat. The glaze for this recipe adds subtle spice to the sweetness, with cranberry or red currant jelly, cinnamon and spiked paprika. The glaze reduces to a syrupy consistency as the ham cooks, creating a layer of sweet, salty, crispy goodness. I love ham served with garlicky mashed potatoes, buttery dinner rolls, and something green that’s cooked lightly
– Brussels sprouts or peas will do the trick. You can spend all of dinner looking forward to the leftovers.


More Christmas Recipes from Cookstr

Chefs’ Tips and Tricks: Pepper and Spice Dark Chocolate Cookies
By Bill Yosses


“Fiery black pepper adds a little heat and brings the chocolate in these cookies back to its origins in Mexico. Historically, chocolate was always mixed with chile peppers and taken as a drink by the Aztecs. And to this day, in the rural areas of South America, cooks still grind cocoa beans with nuts and spices. The natural oils in the cocoa and nuts hold the mixture together in a disk, which is then scraped and shaved in the mornings to make hot cocoa.

– Bill Yosses

Contact Us

We want to get to know our users as cooks, eaters, and full participants in the Cookstr vision. We are eager to hear from you and learn how we can make even more helpful and enjoyable. Let us know what your favorite features are, what works for you, and what doesn’t. Tell us what your digital culinary journey is lacking on the web, in the kitchen, and everywhere in between. Cookstr is consistently striving to develop new technologies that make your experience of food and cooking more accessible, intuitive and rewarding – and we can do that best when you let us know what you want!

Connect with us on Facebook, Twitter and by e-mailing us at Tell us what you’re cooking and what you thought, and we might feature your recommendation in The Cookstr Weekly or on the Cookstr homepage!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: