Christmas Recipes for a Spectacular Festive Season

The festive season is upon us, and that means it's time to gather around the table with loved ones, share laughter, and indulge in the festive flavours of Christmas!

Whether you're hosting a grand feast or looking for delightful treats to celebrate with friends and family, our Christmas recipes will inspire your New Forest Christmas gathering. These easy to follow Christmas recipes will mean you can impress your guests without all the stress.

The Gingerbread Lady Cocktail

Delight your party guests with this easy yet delectable cocktail.

Ingredients

  • 25ml Amaretto
  • 25ml Conker Cold brew
  • 25ml Pain d'espice Liquer

Method

Combine all the ingredients, pour into a whiskey glass with a large cube of ice and mix thoroughly. Garnish with a gingerbread man sweet and enjoy the warm spices and sweet flavours.

 

 

Roasted Jerusalem Artichoke Salad

Head Chef Alistair Craig shares this delicious salad recipe which is perfect as a show stopping main course served with roast chicken, roast hake or salmon or as a side dish with salad leaves

Ingredients

  • 1k Jerusalem Artichokes - ours are picked straight from the hotel kitchen garden
  • Cloves of Garlic Lightly Crushed
  • 2 Sprigs of Rosemary
  • 50g Pine Kernels
  • 50g Golden Raisins
  • 5tbsp Extra Virgin Olive Oil plus a little more to coat the artichokes whilst cooking
  • 1 tbsp Belazu Chardonnay Vinegar
  • 1 Lemon Juiced
  • 1 Sprig of thyme, leaves removed and lightly chopped

 

Method

  • For the dressing roast the pine kernels for eight minutes then leave to cool.
  • In a small pan bring the raisins and enough water to cover them by 1cm to the boil, reduce to a simmer and cook for five minutes. Chill under cold water then drain.
  • Mix the oil and vinegar with a squeeze of lemon juice, add the raisins, pine kernels and chopped thyme, keep to one side.
  • Wash and scrub the artichokes well. Slice in half, season with salt, mix with rosemary, crushed garlic and a little olive oil, spread out evenly on a tray and roast for twenty minutes.
  • Remove from the oven and season.
  • Toss the artichokes with the dressing and serve.
  • If serving as a side salad mix through some of your favourite salad leaves, if serving as a main course top with your roast chicken or fish.

Top Tip: The dressing can be made the day before, just cover and store in the fridge overnight.

 

 

Festive Cranberry and Apricot Flapjacks

The perfect sweet treat at the end of your meal or a delicious accompaniment to a coffee when a friend pops by.

Wet ingredients

  • 170g Rapeseed oil
  • 340g Caster sugar
  • 500g Golden syrup

Dry Ingredients

  • 100g Dried cranberries
  • 100g Dried apricots
  • 680g Gluten free oats

Method

  • Combine the wet ingredients into a saucepan and bring to the boil until the sugar is dissolved
  • Combine the dry ingredients and add the wet mixture
  • Mix thoroughly and transfer to a parchment lined tray
  • Bake at 150’c for 14 minutes or until a light golden colour

 

Gather your loved ones, put on your favourite holiday tunes, and get cooking! Or let us take care of the cooking and the washing up and book a table at our New Forest Hotel Restaurant.