McCulinary Chronicles Holiday 2022 Recipe Dump

Well, it's been a while since we've done one of these recipe exchanges, and there's no time like the present to get one started.

Here are a few of the recipes we make in our family during the holiday season. Some for Thanksgiving, some for Christmas, and sometimes for other special occasions. I have plenty more I could provide but I'll start with these to give a nice variety of flavors.

Pumpkin Soup with Spicy Chipotle Cream

Servings: 8


2 15 oz cans pure pumpkin

4 cups chicken broth

4 tsp brown sugar

2 medium onions, chopped

6 gloves garlic, chopped

4 tbsp butter

1 cup plain Greek yogurt

2 tsp ground chipotle chili powder

2 cinnamon sticks

3/4 inch piece of fresh ginger, peeled and chopped

1 tbsp ground coriander

2 tsp paprika

2 tsp salt

1 tsp pepper

pinch of nutmeg


In a large saucepan, melt butter over medium high heat.
Add in onions, garlic, ginger, sugar and cinnamon sticks. Cook until onions are translucent, about 5 minutes.
Stir in pumpkin, broth, coriander, paprika, salt, pepper and nutmeg. Bring to a simmer, then remove from heat, remove cinnamon sticks, and pour soup into a blender. Puree until smooth. If you have an immersion blender you can use that right in the saucepan
Return soup to sauce pan and keep on low heat until ready to serve.
In a small bowl, combine yogurt and chipotle powder.
Divide soup evenly into 8 bowls. Place about 2 tbsp of the yogurt into the center of each bowl of soup, and gently swirl into soup using a toothpick.

Sweet Potato Casserole

Servings: 8


1/4 cup packed brown sugar

1 teaspoon grated orange zest

2 tablespoons orange juice

3 pounds sweet potatoes, peeled and cut into 1 1/2 inch pieces

4 tablespoons unsalted butter, cut into 6 pieces

1/4 cup heavy cream

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper


Adjust oven rack to middle position and heat oven to 400 degrees. Mix 3 tablespoons sugar and 1/2 teaspoon orange zest together in small bowl until thoroughly combined; set aside.
Lay two 24 by 12 inch sheets of heavy duty aluminum foil perpendicular to each other inside rimmed baking sheet. Place sweet potatoes in center of foil and sprinkle with remaining 1 tablespoon sugar. Fold opposite sides of foil toward each other and crimp edges to seal tightly. Put baking sheet in oven and bake until sweet potatoes are tender, about 60 minutes. Remove baking sheet from oven and heat broiler.
Carefully open 1 end of foil pouch, taking care to avoid escaping steam, and pour potatoes and accumulated liquid into food processor. Add butter, cream, orange juice, salt, cinnamon, remaining 1/2 teaspoon orange zest, pepper, and cayenne and process until completely smooth, 30 to 60 seconds, scraping down bowl as needed.
Transfer potato puree to 2-quart souffle dish and sprinkle evenly with reserved sugar-zest mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve.

Potato and Celery Root Mash


3 pounds Yukon gold potatoes, peeled and quartered

1 pound celery root, peeled and cut into 1 inch pieces

Kosher salt

Black pepper

1 1/2 cups half and half

4 tablespoons unsalted butter, cut into pieces

2 tablespoons chopped fresh chives


Place the potatoes and celery root in separate large pots and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return the vegetables to the pot. Optional: you can put them through a ricer or food mill for a smoother consistency.
Add the half and half, butter, 1 teaspoon salt, and 1/4 teaspoon pepper and mash to the desired consistency. Sprinkle with the chives and serve

Glazed Carrots

Servings: 6


1.5 pounds carrots

3 tbsp unsalted butter

heavy pinch kosher salt

12 oz ginger ale (good quality, not Canada Dry or similar)

1 tsp chili powder

2 tbsp chopped fresh parsley leaves


In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze. Pour into a serving dish and sprinkle with the parsley. Serve immediately

Braised Carrots and Celery Root with Apple

Servings: 8 to 12


6 tablespoons unsalted butter, cut into 1/2-inch pieces

2 shallots, minced

2 cups chicken broth

2 cups apple cider (not carbonated)

12 sprigs fresh thyme

4 bay leaves

Salt and pepper

3 pounds celery root, peeled, halved if medium or quartered if large, and sliced 1/4 inch thick

2 pounds carrots, peeled and sliced on bias 1/4 inch thick

2 Fuji or honeycrisp apple, cored and cut into 1/4-inch dice

2 tablespoons dijon mustard

2 teaspoons minced fresh marjoram


Melt 2 tablespoon butter in large Dutch oven over high heat. Add shallots and cook, stirring frequently, until softened and just beginning to brown, about 3 minutes. Add broth, cider, thyme sprigs, bay leaves, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; bring to simmer and cook for 5 minutes. Add celery root, stir to combine, and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 15 minutes. Add carrots and cook until vegetables are tender, 10 to 14 minutes.
Remove pot from heat. Discard thyme sprigs and bay leaves and stir in apple. Push vegetable mixture to sides of pot. Add mustard and remaining 4 tablespoons butter to center and whisk into cooking liquid. Stir to coat vegetable mixture with sauce, transfer to serving dish, sprinkle with marjoram, and serve.


Some of these can be made ahead and easily reheated, while some are best served immediately after being made.

Best candidates to make ahead:

Pumpkin Soup - Gently reheat and add the chipotle cream swirl right before serving

Potato and Celery Root Mash - Just reheat gently and add the chives right before serving

Sweet Potato Casserole - Just don't add the topping yet. Gently reheat it and then add the topping and broil it (or use a brulee torch if you have one)

The braised carrots with celery root and apple also reheats well, the flavors blend even more, but the texture does change a bit - it's somewhat personal preference whether it's considered better or not.

The glazed carrots will definitely be best when served immediately after cooking.

So there you have it: some of our favorite recipes. I could also post the recipe for the pumpkin pie that MrsIanRogue always makes, and it's seriously the best one I've ever had.

Other holiday dishes we make that I can provide recipes for:

Cranberry Pork Roast

Green Beans with Caramelized Onions and Bacon

Cinnamon Streusel Coffee Cake (we make this for Christmas morning)

Pumpkin Oatmeal Cookies with Chocolate Chips (and various optional mix-ins)

We're going to be trying a few other recipes this season, we'll see if they come out well enough to be worth posting.

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