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31 Recipes to Make in December

31 Recipes to Make in December

By Bridget Hallinan

Updated November 25, 2019

Justin Walker

December is peak holiday season, which means a lot of entertaining. But don’t worry, we’ve gathered 31 of our favorite recipes—one for each day of the month—to help fill out your menus. Our citrus-champagne punch is a grown-up version of a classic, and serves 12 people; for dessert, guests won’t be able to resist triple chocolate–peppermint cookies studded with pieces of homemade peppermint bark. As for the main course? Pick between standing pork rib roast with cracklings, juniper-rubbed roast duck with cherry jus, afro-spiced fried guinea hen, pan-roasted lobster with chive beurre blanc, and more. Read on for more dishes we’ll be making in December.

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1 of 31

Pan-Roasted Lobster with Chive Beurre Blanc

Justin Walker

Be sure to serve the lobsters on a warmed large platter so the beurre blanc stays hot. Food & Wine’s Mary-Frances Heck loves to line the platter with hot cooked linguine before topping it with the roasted lobsters and lemony sauce. While you could certainly opt for crusty bread or hot jasmine rice alongside, the pasta soaks up some of the sauce and makes for a decadent second course once all the lobsters have been eaten.

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2 of 31

Triple Chocolate–Peppermint Cookies

Justin Walker

The peppermint bark in these cookies is simple to make and adds a beautiful pop of color and flavor in each cookie, though store-bought bark will work well here, too.

3 of 31

Cranberry-Onion Hanukkah Brisket

Justin Walker

This nearly effortless brisket gets a festive garnet glaze from cranberries; their tart sweetness cuts through the super-savory onion soup mix and hearty brisket with ease. Double-roasting the brisket yields incredibly tender meat that soaks up the concentrated sauce.

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4 of 31

Red Wine Venison Stew

Victor Protasio

Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. Beef chuck roast works very well here, too, but may add more fat, so be sure to skim the final stew before serving.

5 of 31

Citrus-Champagne Punch

Justin Walker

Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!

6 of 31

Tomato-Braised Baccalà with Olives and Polenta

Justin Walker

Simmering soaked salt cod in a tomato sauce filled with peppers, onions, and olives infuses the fish with flavor and leaves it flaky and tender. Sweet and creamy polenta, enriched with lightly tangy mascarpone, sops up the sauce and balances the brightly flavored fish.

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7 of 31

Speck-Wrapped Haricots Verts with Date Molasses

Caitlin Bensel

Wrapped in salty speck and glazed with date molasses, these bundles of crisp, tender haricots verts are the perfect pairing for beef or duck. Date molasses is thinner than standard molasses, so it needs to be cooked down to reach a glaze consistency; if it sets up too much, gently reheat it.

8 of 31

Chile-Mint Parsnips

Caitlin Bensel

The key to tender parsnips is removing the fibrous core. It’s simple to do once the parsnips are quartered; just slice away the tough center of each piece. Barberries offer a punchy sourness to these earthy, sweetly spiced parsnips. Substitute unsweetened dried cranberries or cherries if barberries are unavailable.

9 of 31

Hanukkah Doughnuts

John Kernick

This take on traditional Hanukkah sufganiyot, or fried jelly doughnuts, makes the perfect dessert.

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10 of 31

Caviar Carbonara

John Kernick

This decadent caviar carbonara has a hint of citrus from the lemon zest within the sauce. While the recipe calls for homemade pappardelle pasta, it’s just as good with store-bought noodles (so long as they’re fresh).

11 of 31

Standing Pork Rib Roast with Cracklings

Con Poulos

This crispy, crackly pork rib roast, from butcher Erika Nakamura, is flavored with just one ingredient: kosher salt.

12 of 31

Potato Rösti with Pastrami

Victor Protasio

Kind of like a giant potato latke, Gail Simmons’ potato rösti can be topped with anything from crème fraîche and pastrami to smoked salmon and caviar.

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13 of 31

Wheat Berry and Squash Salad

Abby Hocking

For when you want to be kind of healthy but you also want a hearty, tasteful meal, go for Ellen Bennett’s squash-and-grain salad, topped with pomegranate seeds and feta cheese.

14 of 31

Pumpkin Soup with Trumpet Mushrooms and Sour Cream

ROLAND BELLO

Chef Daniel Rose of Le Coucou flavors his pumpkin soup with nutmeg and shallots, then tops it with black trumpet mushrooms for an earthy punch.

15 of 31

Kimchi-and-Kale Fried Rice

Abby Hocking

This quick, egg-topped, veggie fried rice is great with store-bought kimchi, but if you feel like going the extra mile to DIY, check out these recipes.

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16 of 31

Cacio e Pepe-Style Braised Kale

This cacio e pepe braised kale is a delicious way to eat something healthy within a month full of decadent meals—without skimping on taste.

17 of 31

Melted Ice Cream Hot Chocolate

Justin Walker

Leave it to Jeni Britton-Bauer, founder of Jeni’s Splendid Ice Creams, to make hot chocolate out of ice cream. Her version is ultra-thick, ultra-rich, and ultra-indulgent.

18 of 31

Peppermint Buttercrunch

Dominique Ansel’s peppermint buttercrunch is as tasty as it looks. This festive holiday treat also makes for a great party favor.

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19 of 31

Farro and White Bean Soup with Swiss Chard and Herb Oil

© John Kernick

Chef Dan Kluger’s grain and vegetable soup is topped with an herb oil that can be used on all kinds of dishes, from pasta to eggs.

20 of 31

Winter Chicory Salad with Kumquats and Date Dressing

Greg DuPree

Tossed with a dressing made of kumquats, dates, sherry vinegar, and orange juice, chef Traci Des Jardins’ chicory salad is sweet without being cloying.

21 of 31

Brussels Sprouts Baba Ghanoush

Greg DuPree

Instead of serving hummus and crudité as an appetizer at your holiday party, opt for chef Michael Solomonov’s creamy and nutty Brussels sprout baba ghanoush.

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22 of 31

Walker’s Mulled Wine

Greg DuPree

This well-balanced mulled wine is made with all kinds of warming ingredients, from nutmeg to honey.

23 of 31

S’mores Linzer Cookies

Greg DuPree

For when you want to update holiday traditions with modern flavors, make Justin Chapple’s graham flour linzer cookies, sandwiched together with marshmallow creme and topped with a chocolate drizzle.

24 of 31

Spiced Leg of Lamb

Greg DuPree

Cookbook author Reem Kassis uses her special nine-spice mix (which includes everything from cinnamon to coriander) to add tons of flavor to this roasted lamb leg.

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25 of 31

Japanese Chestnut Tea Cake

Greg DuPree

This light, nutty tea cake incorporates the holiday flavor of chestnut into an easy dessert that pairs perfectly with a mug of hot tea.

26 of 31

Sour Cherry–Cheesecake Trifle with Black Pepper and Saba

Christopher Testani

Pastry director Pichet Ong, from Brothers and Sisters in Washington, D.C., updates the age-old trifle with this sour cherry-cheesecake version. Between the bright colors and unexpected flavors, it’s sure to impress guests of any holiday party.

27 of 31

Juniper-Rubbed Roast Duck with Cherry Jus

Christopher Testani

Chef Angie Mar’s succulent roast duck, served with a sauce made of cherry brandy, frozen cherries, and butter, takes “showstopper” to a whole new level.

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28 of 31

Cauliflower Salad with Yogurt Sauce and Pomegranate

Greg DuPree

The saltiness of this fried cauliflower is balanced by smooth and tart lemon-garlic yogurt, as well as a topping of pomegranate arils.

29 of 31

Smoked Trout Dip with Sweet Onion Vinaigrette

PHOTO © JOHN KERNICK

Chef Stuart Brioza’s sweet and smoky trout dip is perfect for parties. Serve with potato chips for some saltiness or crudité to keep things on the healthy side.

30 of 31

Afro-Spiced Fried Guinea Hen

Christopher Testani

December is all about holiday roasts, but that doesn’t mean you can’t opt for a holiday fry, instead. In this recipe, chef J.J. Johnson coats pieces of guinea hen with a mixture of peanut butter, lime juice, cinnamon, and other spices before frying the bird until crispy.

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31 of 31

Pickled Pepper Cheese Ball

Justin Walker

Hoop cheddar cheese is made from milk alone, after all of the whey has been strained out, leaving a creamy, mild flavor and texture to the cheese. Along with saltier aged cheddar and pickled sweet Peppadew peppers, it adds a pimento cheese–like flavor to this nostalgic appetizer.

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