Christmas dinner a little different: recipes for a Christmas dinner to remember

Christmas dinner is one of the most important, if not the most important dinner of the year. At that time, festively decorated tables the whole family gathers. Let's take care of its magic and prepare it this year a different kind of Christmas dinner. They are here Christmas dinner recipes, which you will really remember!

Christmas dinner a little different: recipes for a Christmas dinner to remember

Drink of the evening: aperol spritz with red orange

Give a summer drink some winter flair with the addition of red orange juice.

Ingredients (for 1 glass)

• 60 ml of orange juice
• 15 ml of Aperol
• sparkling wine
• red orange peel for garnish

Preparation
Fill the cocktail shaker with ice. Add orange juice and Aperol and stir for 1 minute. Pour into a glass and add sparkling wine. Garnish with an orange peel.

Appetizer: crostini with pear and pomegranate

Crostini with pear and pomegranate are a great appetizer that will satisfy your taste buds.

Ingridients

• baguette, 6 slices
• olive oil
• 2 large pears (peeled and finely chopped)
• 1 tablespoon of butter
• ½ tablespoon of cinnamon
• 60 ml of maple syrup
• ½ tablespoon of balsamic vinegar
• 160 g of pomegranate (fruit)
• 160 g of cream cheese (can also be cinnamon flavored)

Preparation
Drizzle the baguette slices with olive oil. Then spread them with cream cheese. Let them stand. Melt the butter in a pan and add the pears, cinnamon and maple syrup. Mix the ingredients over the fire until a creamy, fragrant mixture is formed. Then add balsamic vinegar and pomegranate. Place the fruit mass on each slice of bread. Serve immediately.

Main course: Chicken in white wine sauce (coq au vin)

You can also prepare the chicken in a white wine sauce, which is just as good as the traditional red wine sauce.
Ingridients

• 8 pieces of chicken (breasts and legs)
• salt and freshly ground pepper
• 2 tablespoons of butter
• 4 slices of bacon, cut into pieces
• 1 large sweet onion, cut into pieces
• 3 cloves of garlic, chopped
• 500 grams of champignons, sliced
• 2 cups of dry white wine
• 1 tablespoon of mustard
• ½ cup cooking cream
• ¼ cup chopped fresh parsley

Preparation
Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add chicken and cook until well browned (about 4 minutes per side). Remove the chicken from the pan and set aside. Add the bacon to the pan and cook for about 3 minutes. Add the onion and quickly fry until translucent (5 minutes). Add the garlic and mushrooms and sauté until the mushrooms soften, 5 to 6 minutes. Add the chicken, pour over the wine, stir in the mustard and let it boil. Cover the pan and let it simmer for 15 to 20 minutes or until the chicken is almost completely cooked. Uncover the pan and add the cream. Stir to thicken the sauce and cook the chicken through, 8 to 10 minutes. Garnish with parsley and serve immediately.

Side dish: baked sweet potatoes with pears and onions

Prepare baked pears with vegetables for a sweet and savory side dish.

Ingridients

• 2 pears, cut into pieces
• 2 small red onions, cut into small pieces
• 2 small sweet potatoes, cut into centimeter-thick crescents
• 6 sprigs of thyme (+ a few sprigs for garnish)
• 3 tablespoons of olive oil
• salt
• pepper

Preparation
Heat the oven to 220 degrees Celsius. Put the pears, onions, sweet potatoes and thyme on a large baking sheet. Drizzle with olive oil and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Bake until golden brown (so that the ingredients are soft), or about 35 to 45 minutes. Garnish with additional thyme (optional).

Dessert: a light, no-bake lemon cheesecake

You can make this simple creamy dessert with minimal effort, and it will also refresh you pleasantly!
Ingridients

• 110 g of biscuits
• 50 g of butter
• 25 g of brown sugar
• 350 g of mascarpone cheese
• 75 g of powdered sugar
• the peel of one lemon
• juice of 2 or 3 lemons (we need about 90 ml)

Preparation
First, make the base for the cheesecake and crush the cookies (can be in a bag with a rolling pin or in a food processor). Melt the butter over high heat and, as soon as you take it off the stove, mix in the brown sugar and cookie crumbs. Put baking paper in the baking pan, then spread the cookie dough on the baking pan and press it well to the bottom. Place in the refrigerator. Mix together the mascarpone, powdered sugar, lemon zest and lemon juice and mix until a smooth and creamy mass is obtained. Spread this over the cookie dough and refrigerate for a few hours. So sweet good run!