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Of course we’re going to continue the Christmas recipes this week! There’s too many good ones not to share. I hope everyone is having a good holiday season so far and is done with their Christmas shopping.

If you have a minute, would you like to do mine too? No? Dang. Well, anyway, here’s some Christmas recipes for the season.

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MISTLETOE MARTINI

Simple Syrup

1 c. granulated sugar

1 c. water

Mistletoe Martini

4 fresh cranberries

6 fresh mint leaves

2 oz. cranberry juice cocktail

2 oz. vodka

1 oz. elderflower liqueur (such as St. Germain)

1 oz. fresh lemon juice

For the simple syrup: In a small saucepan, whisk together the sugar and 1 cup water over medium heat. Cook, stirring occasionally, until the sugar is completely dissolved, 2 to 3 minutes. The syrup should be clear, not cloudy. Remove from the heat and let cool completely, about 1 hour on the counter or 30 minutes in the refrigerator. Store in an airtight container in the refrigerator until ready to use.

For the mistletoe martini: To make the garnish, thread a toothpick with 1 cranberry, 3 mint leaves, and a second cranberry, fanning the mint leaves out. Repeat with a second toothpick and the remaining cranberries and mint. 

Fill a cocktail shaker halfway with ice. Add the cranberry juice cocktail, vodka, elderflower liqueur, lemon juice, and one ounce simple syrup (reserve the remaining syrup for another use). Cover and shake vigorously until cold, 10 to 20 seconds. Strain into two martini or coupe glasses and garnish with the cranberry and mint picks.

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FRENCH ONION

POTATOES AU GRATIN

4 Tbsp. salted butter, plus more for the baking dish

2 Tbsp. olive oil

5 onions, thinly sliced

1 1/2 tsp. kosher salt

Black pepper, to taste

1 tsp. sugar

1 Tbsp. fresh thyme, chopped

1/4 c. dry sherry

1/2 c. low-sodium beef broth

2 Tbsp. all-purpose flour

1 1/2 c. heavy cream

1 1/2 c. whole milk 

1/4 tsp. freshly grated nutmeg

6 oz. gruyere cheese, shredded

6 oz. swiss cheese, shredded

5 large russet potatoes, peeled, halved and sliced 1/4 inch thick

1/4 c. grated parmesan cheese

Chopped fresh chives, for topping

Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Add the onions, 1 teaspoon salt, a few grinds of pepper and the sugar. Stir, then cover and cook, stirring once, 10 minutes. Uncover, increase the heat to medium and cook, stirring, 10 more minutes. Add the thyme, sherry and broth. Cook, stirring, until the liquid evaporates and the onions are caramelized, about 15 more minutes. 

Melt the remaining 2 tablespoons butter in a dutch oven over medium heat. Stir in the flour and cook 1 minute, then whisk in the heavy cream and milk. Add the remaining ½ teaspoon salt and the nutmeg. Bring to a simmer, whisking until smooth. Cook, stirring, until thickened, 2 to 3 minutes. Remove from the heat. Stir in all but ½ cup each of the gruyère and Swiss until melted. Stir in the potatoes. 

Layer half of the potatoes in the baking dish, then half of the onions. Repeat with the remaining potatoes and onions. Sprinkle with the reserved gruyère and Swiss and the parmesan. Cover with foil, tenting it so it doesn’t touch the cheese; bake until the potatoes are tender, 45 to 55 minutes. Uncover and bake until golden brown, 20 to 25 minutes. Let sit 20 minutes before serving. Top with chives.

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SHRIMP DIP

2 (8-oz.) packages cream cheese, softened

1/4 c. mayonnaise

1 tsp. lemon zest

1 Tbsp. lemon juice

1/2 tsp. salt

3 green onions, thinly sliced

1 Tbsp. chopped parsley, plus more to serve

8 oz. cooked shrimp

1 c. cocktail sauce

Crackers, to serve

In the bowl of a stand mixer, combine the cream cheese, mayonnaise, lemon zest and juice, and salt. Beat on medium speed until completely smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula, then add the green onion and parsley. Mix on low speed just until combined. 

Remove the shells and tails from the shrimp (if necessary) and chop into small pieces. 

Use a rubber spatula to fold the shrimp into the dip. Transfer to a shallow, wide serving bowl and smooth into an even layer. Cover and refrigerate for 1 hour or up to overnight.

Top with cocktail sauce and parsley, and serve with crackers.

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MAPLE BACON BUTTER FAN ROLLS

2 (1-lb) loaves frozen white bread dough

Cooking spray

1/4 c. salted butter, melted

2 Tbsp. maple syrup

4 cooked bacon slices, very finely chopped and divided

Spray 2 medium bowls with cooking spray. Place 1 frozen dough loaf into each bowl and spray with cooking spray. Cover and allow them to thaw and rise until puffed, 3 to 4 hours.

In a small bowl, combine the melted butter with the maple syrup.

Form each thawed dough loaf into a round ball by flattening the dough onto a lightly floured surface. Fold all the edges into the center of the rectangle to form a round. Flip it over and gently pull the round against the counter to form a taut ball. Place each ball back into the greased bowl to rest, covered in plastic wrap, for 10 minutes.

Spray a 12-cup muffin tin with cooking spray.

Lightly flour a large cutting board. Using a rolling pin, roll 1 piece of lightly floured dough into a 16-by-12-inch rectangle with the long side parallel to the counter’s edge. Using a pizza wheel or a very sharp knife, cut the dough vertically into 6 (12-by-2 ½-inch) strips. Brush 5 of the strips with 2 tablespoons of maple butter. Sprinkle the buttered strips with half of the bacon. Stack the strips on top of each other, buttered side to unbuttered side, finishing with the unbuttered strip on top.

Using a sharp knife, cut the stacked dough strips crosswise into 6 equal stacks. Place each, cut side up, into 6 of the prepared muffin cups. Repeat with the remaining dough ball, 2 tablespoons of melted maple butter, and the remaining bacon. Cover the muffin tin loosely with plastic and let the dough rise at room temperature until puffed and filling the tins, 30 to 45 minutes.

Meanwhile, preheat the oven to 375°F.

Bake until lightly browned, 14 to 17 minutes. Brush with the remaining maple butter and serve warm.

TFD: Never worry about the size of your Christmas tree. In the eyes of children, they are all 30 feet tall.

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