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OK, the headline is a little misleading. I’m starting to get into the festive Christmas mood, and I have my first family Christmas gathering this weekend, but something definitely feels off with no snow on the ground.

I do remember a few years ago not having much snow leading up to the holiday, but we got the proverbial Christmas miracle and snow the week of Christmas. But, when I look at the two week forecast — which is admittedly inaccurate most of the time — I don’t see any snow. I’m getting worried that our Italian exchange student is going to experience Christmas without snow here in Minnesota, and that just doesn’t seem right!

But, either way, our decorations are up, underneath the tree it’s starting to fill with presents, and if it’s Christmas time in the Norton household,  it’s Christmas recipes from here until Santa Day!

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There isn’t much more Christmasy food item than dates, and this one combines with bacon, so this recipe bound to be good!

BACON WRAPPED DATES:

2 oz. cream cheese, softened

2/3 c. blue cheese crumbles

1 tbsp. thinly sliced chives, plus more for garnish

1/4 tsp. paprika

20 dates, pitted (from 12 oz. package)

10 slices bacon (not thick-cut), halved crosswise

2 jalapeños, cut into 20 (1/4-inch thick) slices

2 tbsp. honey

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.

Stir together the blue cheese, cream cheese, chives, and paprika in a small bowl. 

Cut lengthwise down the side of each date, cutting just far enough so the date can be opened up like a book, but not all the way through the other side. Stuff each date with about 1 teaspoon of the blue cheese filling and fold date closed. Wrap each date with a bacon piece, top with a jalapeño slice and secure with a toothpick. Arrange dates on the prepared baking sheet. 

Bake dates until the bacon is rendered and beginning to crisp, 20 to 25 minutes, flipping dates once after 15 minutes. Remove from the oven and immediately drizzle the hot dates with the honey. Transfer dates to a serving platter and garnish with chives. Serve hot.

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I was just talking to a reader earlier this week who had come in and noted that I really do try to include recipes that maybe aren’t my favorite but I think would be a hit with others, and this is one of those! I don’t love deviled eggs, but these have a fun, and creative twist to them for the holiday serving season.

CHRISTMAS DEVILED EGGS

1 dozen eggs

1/3 c. mayonnaise

1 tsp. mustard

3 tbsp. dill pickle relish

1/4 c. chopped fresh parsley

2 tbsp. chopped fresh dill, plus more for serving

1 drop green food coloring, optional

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 c. diced red bell pepper

Fill a large pot with about 2 inches of water. Bring to a boil over high heat. Carefully add the eggs and cook for 12 minutes.

Remove the eggs with a slotted spoon and transfer to a large bowl of ice water. Let cool for 2 minutes. Remove each egg from the water; tap the top and bottom gently on the counter, then return the eggs to the ice water for 10 more minutes. Peel the eggs.

Halve the eggs lengthwise and remove the yolks. 

Combine the egg yolks, mayonnaise, mustard, pickle relish, parsley, dill, green food coloring (if using), put salt and black pepper in the bowl of a food processor. Process for 1 to 2 minutes to break down the herbs and combine well, scraping the sides and base of the bowl as needed. Remove the mixture and transfer to a large pastry bag, or zip top plastic bag. Snip the corner of the bag with scissors, to make a 1/2-inch wide cut. 

Place the tip of the bag into the empty center of one egg-white half. Pipe the filling just until it fills the hole. Then, draw a triangle around the edges of the filling, to resemble a Christmas tree. Repeat with all the egg halves. 

Sprinkle chopped red pepper atop of the trees. Sprinkle with more chopped, fresh dill, if you like. Serve immediately or store in an air-tight container in the refrigerator for up to 24 hours. 

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Lamb is available year ‘round, but it seems to take a bit more of the center stage during the holiday season. I love a good rack of lamb on a chilly Sunday night during the winter.

RACK OF LAMB

4 tbsp. olive oil, divided

2 racks of lamb, 1 1/2 lb. each 

1 1/2 tsp. salt

3/4 tsp. ground black pepper

4 cloves garlic, chopped

2 tbsp. chopped fresh rosemary

2 tbsp. Dijon mustard

2 tsp. honey

Line a baking sheet with aluminum foil and drizzle allover with 1 tablespoon of oil. Place the racks of lamb on the baking sheet with the curve of the bones facing down. Season all over with the salt and pepper.

Stir to combine the garlic, rosemary, mustard, honey and remaining 3 tablespoons of the olive oil in a small bowl. Spread all over the lamb racks. Set aside for 1 hour.

Meanwhile, preheat the oven to 450 degrees. Place the lamb on the center oven rack and cook for 25 to 30 minutes, or until a meat thermometer inserted into the center of the racks reads 145° (for medium). Remove the lamb from the oven, tent with foil, and let rest for 10 minutes. Slice between the rib bones to serve. 

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Honestly, this is another recipe I do NOT like! I really don’t like mint in anything except chewing gum and toothpaste, but my in-laws and wife swear by these in the holiday season, so I’ll share it with you guys!

PEPPERMINT MARTINI

FOR THE SUGARED RIM:

2 tbsp. grenadine

2 tbsp. red sanding sugar

PEPPERMINT MARTINI:

3 oz. peppermint schnapps

2 oz. vanilla vodka

2 oz. half-and-half

For the rim: On a small plate, drizzle the grenadine in a thin layer. Place the sanding sugar on another small plate. Dip the rims of 2 martini glasses into the grenadine, twisting to coat entirely. Immediately dip the coated rims into the sanding sugar. Refrigerate glassware until ready to use. 

For the peppermint martini: In a cocktail shaker, combine the peppermint schnapps, vanilla vodka, half-and-half, and ice. Cover and shake vigorously for 10 to 20 seconds. Strain into the chilled martini glasses and serve immediately.

TFD: “Christmas isn't just a day, it's a frame of mind.” - Miracle on 34th Street

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