Gabriel Kreuther's Holiday Dinner

By Food & Wine
Updated November 27, 2018
The award-winning executive chef shares his recipes for a picturesque holiday feast, from pecan-crusted beef tenderloin to frozen fruit nougat with citrus sauce.
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Smoked Salmon-Stuffed Puffs

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An ideal finger food appetizer, these smoked salmon-stuffed puffs (filled with Dijon mustard, sour cream, and salmon of course) are fluffy but flavorful.

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Mini Tartes Flambées

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This is a bite-size version of arte flambée, a traditional Alsatian tart. Gabriel Kreuther's mother makes tarte flambée on the family farm in Alsace, using home-smoked bacon and home-grown onions.

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Pecan-Crusted Beef Tenderloin with Juniper Jus

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Suggested wine pairing: A full-bodied red will echo the juniper-berry jus and the rich pecan coating on the beef tenderloin.

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Escarole and Fresh Herb Salad with Apples and Pomegranates

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Artfully blending fruits and veggies, this light salad is a fantastic palate cleanser for the heavier dishes on the holiday menu.

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Prune Custard Tart

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This creamy, fruity, elegant dessert was inspired partly by Gabriel Kreuther's grandfather, a farmer who used to grow plums and dry them for homemade tarts.

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Frozen Fruit Nougat with Citrus Sauce

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This frozen nougat is like a light ice cream studded with all kinds of delicious things—dried cranberries, apricots, candied orange rind.

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