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Now that turkey day is over, it’s time to start focusing on Christmas recipes, and we’ll have plenty in this space over the next couple weeks leading up to the big holiday!

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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 cup dry sherry

1/2 cup low-sodium beef broth

2 Tbsp. all-purpose flour

1 1/2 cups heavy cream

1 1/2 cups whole milk 

1/4 tsp. freshly grated nutmeg

6 oz. gruyère cheese, shredded

6 oz. Swiss cheese, shredded

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

1/4 cup 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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PIMENTO CHEESE THUMBPRINT CRACKER

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. chipotle chile powder

1/2 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 cup (1 stick) cold salted butter, cubed

8 oz. sharp cheddar cheese, shredded (about 2 c.)

2 Tbsp. drained diced pimentos

2 Tbsp. water

1/3 cup pepper jelly

Position racks in the upper and lower thirds of the oven and preheat to 350˚F. Line 2 baking sheets with parchment paper.

Pulse the flour, baking powder, chile powder, garlic powder, mustard powder, salt, and pepper in a food processor until combined. Pulse in the butter until coarse crumbs form. Add the cheese and pimentos and process until well distributed, about 10 seconds. Scrape down the bottom and sides of the bowl with a rubber spatula. Pulse in the water until a dough forms.

Using a tablespoon-size measuring spoon, scoop the dough into balls and place on the prepared baking sheets, about 2 inches apart.

Bake until almost set and puffed, about 15 minutes. Remove the baking sheets from the oven and press the back of a teaspoon-size measuring spoon into each cracker to form a thumbprint-size indent. Return to the oven and continue baking until golden brown and set, 8 to 10 more minutes. Transfer the crackers to a rack and let cool completely, about 15 minutes.

Just before serving, spoon or pipe about ½ teaspoon jelly into the indentation of each cracker. 

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SHRIMP DIP

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

1/4 cup 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 cup 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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GINGERBREAD MARTINI

2 oz. vodka

2 oz. creme de cacao

2 oz. gingerbread syrup

2 oz. half-and-half

Whipped cream, to serve

Gingerbread cookies, to serve

In a cocktail shaker, combine the vodka, creme de cacao, gingerbread syrup, half-and-half, and ice. Cover and shake vigorously for 15 to 20 seconds. Strain into 2 chilled martini glasses.

Top each martini with a dollop of whipped cream and gingerbread cookie crumbs.

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SLOW COOKER GREEN BEANS

8 slices thick-cut bacon, sliced 1/2-inch thick

1 medium yellow onion, chopped

3 garlic cloves, finely chopped

1/4 cup chicken broth

1 (15-oz.) can diced tomatoes

1 (8-oz.) can tomato sauce

2 1/2 tsp. kosher salt, plus more to taste

1 1/2 tsp. paprika

1 tsp. dried oregano

1 tsp. ground black pepper

1/4 tsp. crushed red pepper flakes

2 lb. fresh green beans, trimmed

1 1/2 Tbsp. red wine vinegar

In a medium skillet over medium-high heat, cook the bacon until crispy, 7 to 9 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the skillet. Add the onion to the skillet and reduce heat to medium. Cook, stirring frequently, until the onion is softened and lightly golden, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the broth and scrape up any browned bits. Add the mixture to a 6-quart slow cooker.

To the slow cooker, add the tomatoes, tomato sauce, salt, paprika, oregano, black pepper, red pepper flakes, and half of the bacon, stirring well to combine. Stir in the green beans.

Cover and cook on low for 6 hours or on high for 3 hours.

Stir the vinegar into the green beans and taste for salt. Cover and cook for 1 hour until the beans are tender.

Hold on warm for up to 4 hours. Serve with remaining crispy bacon.

TFD: Little moments make a big life.

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