Deck the halls, trim the tree and serve a classic Christmas feast.

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Crown of Lamb

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Tips + How-tos

Corn pudding

PRODUCE
 Freshly squeezed juice of 1 lemon
 1 head of cauliflower (2 pounds)
 3 medium or 2 large leeks
 1/2 cup flat-leaf parsley
 6 cloves garlic
 One 16-ounce bag baby carrots
 1 tablespoon chopped fresh herbs (such as parsley, thyme or tarragon)
 1 large bag of prewashed spinach (10 ounces)
 1 orange

Baby Carrots

DAIRY
 1 1/2 (6 ounces) sticks butter
 1/2 cup grated Parmesan cheese
 7 large eggs
 3 tablespoons milk
 1 cup heavy cream

MEAT AND POULTRY
 1 crown roast of lamb (2 rib racks, about 4 pounds)

Pecan Pie

GROCERY
 1 quart vegetable stock, preferably homemade
 1/4 cup sliced almonds
 Freshly ground white pepper
 Freshly grated nutmeg
 3 tablespoons soy sauce
 3 tablespoons yellow mustard
 Salt and pepper
 4 cups bread crumbs
 Two 750 ml bottles plus 1/2 cup dry white wine
 1/4 to 1/2 cup white wine or rosé wine
 1/4 cup plus 2 tablespoons olive oil
 1/4 cup pine nuts
 1/4 cup dried currants
 2 1/4 cups sugar
 2 cinnamon sticks
 6 whole cloves
 1/4 teaspoon ground allspice
 2 1/4 cups water
 1 envelope active dry yeast (1/4 ounce)
 3 1/2 cups flour
 1/2 cup plus 1 tablespoon rum
 1/2 cup confectioners' sugar
 1/3 cup plus 1 tablespoon vegetable oil
 3/4 cup dark corn syrup
 3 tablespoons pure vanilla extract
 1 1/2 cups pecans (about 6 ounces)