What to cook in December: Bright citrus, jewel-toned produce at its peak, oysters and festive feasts this way
It's time to cook something special — and by that we mean just for you
Welcome to December. The leaves have fallen, it's dark by dinner, snow is on its way (or already at your door!), and with that often comes the desire for dishes that bring warmth and vibrance into our lives. Basically, we're cozying up this month, and as we settle into soups and stews, and delve into comfort foods, it's also time to turn our attention to the super-bright foods we want to eat in December!
In the anticipation of numerous happy holidays ahead — and of the extra light that follows the winter solstice on the 21st! — we're making the case for leaning into the bright and delightful food produce at its peak: jewel-toned citrus, pomegranates and pears. And, don't forget that oysters are another delight that December has on offer.
The December holidays will undoubtedly look different this year, with many gatherings moving online, and scaled-down feasts for just one or two. Below, a selection of recipes to serve as inspiration even in this unique season, from celebration menus for scaled-back brunches and dishes worthy of marking Hanukkah, Yalda, Christmas, Kwanzaa and New Year's.
This may also be the month to cook something just for you, to do something simply for yourself. If the kitchen is your comfort zone, it's cozy enough to hunker down and spend a little extra time learning to make or bake something new. Perhaps it's time to try that intricate recipe that's been in your back pocket for a while. We hope you'll make something truly rewarding, simply because you want to. Cheers to that.
Ruby-hued pomegranates and beets
These jewel-toned delights are more readily available in December. Use pomegranate arils to bejewel briskets and tabbouleh, adorn a pavlova, or put the finishing touches on these chunky halloumi chips or a kuku sabzi. Beets are beautiful simply roasted with some olive oil, salt and pepper, but also try them turned into a very-sippable soup, or pickled alongside celery and apples for a pretty-as-can-be ferment.
Wine-Braised Brisket with Pomegranate Seeds
Pomegranate and Parsley Tabbouleh
Cranberry and Pomegranate Pavlova
Minty Pickled Celery with Apple and Beets
Citrusy selects
If your grocery store is loaded with citruses right now — take advantage of these vibrant fruits at their best. Use clementines, lemons, limes, grapefruit and blood oranges in salads, salmon dinners, and bake them into delicious cakes and colourful tarts. They make a great binge-watching couch snack too.
Baked Salmon with Fennel and Blood Orange
Peak-produce picks
Roasts sometimes steal the spotlight this month, but the produce-forward sides are what make a feast. Leeks, squash, brussels sprouts, sweet potatoes and fennel are more abundant these days. Load them into tarts for an impressive vegetarian main, roast them with a myriad of favourite aromatics, or turn them into a warming bowl of soup.
Pan Fried Chicken and Braised Leeks
Delicata Squash and Mushroom Tart
Squashed Brussels Roasted with Chorizo & Chestnuts
Brown Rice, Chicken and Butternut Squash Salad with Roasted Garlic Tahini Dressing
Celebration Chicken with Sweet Potatoes and Dates
Sweet Potato, Coconut and Ginger Soup
Pear perfection
Bake pears into crumbles and crisps, or enjoy them atop crostini for a treat this season. For a show stopping seasonal salad, let them star alongside fennel in a dish that is oh-so-wonderful for right now.
Honey Roasted Pear & Ricotta Crostini
Oysters on offer!
While you can certainly dine on oysters all year round, they're perhaps at their most delicious this season. They're very shuckable at-home — here's our oyster 101 to get you started. See below for how to make a White Balsamic Mignonette and an Apple Cider Mignonette to accompany them.
Festive recipes to kickstart your menus
These holiday-worthy dishes are ideal for even the smallest of gatherings — and making these for a table for one will only leave you with delicious leftovers for enjoying another day!
Parsnip Purée w/ Duck Breast, Radicchio, and Cranberry Relish
Nadiya's Family Favourites: Sunday Lunch Our Way
Mahi — Sea Bass with Cilantro and Walnut Relish
Creamy Orzo with Roasted Portobello Mushrooms and Sherry-Maple Caramelized Onions
