Holiday Entertaining

10 Recipes from Our Latest #f52contest It Just Wouldn't Be the Holidays Without

December 16, 2015

We're partnering with our friends at All-Clad to bring you our latest #f52contestโ€”Your Favorite Holiday Dishโ€”and an amazing holiday prize for the winner.

Our latest #f52contest asked you to share the foods that make you feel like it's the holidaysโ€”the sweets, special breakfasts, leftover sandwiches, and those things that it just wouldn't be the holidays without. And did you ever! Here are some of our favorite submissions:

A big congrats to our winner, who made the Mexican sweets mazapan de sabores:

Sweet potato and squash make for an update on the classic latke:

A nut-and-chocolate brittle makes a great holiday gift (if you can bring yourself to share):

...As does super-aromatic vanilla sugar, which makes everything it touches special.

A white hot chocolate gains a floral note when made with coconut milk:

Candied cranberries make everythingโ€”from cocktails to cakes to your morning yogurtโ€”feel festive:

Nothing is better at the holidaysโ€”or at breakfastโ€”than pie, and this apple one is especially beautiful:

Have had a bunch of people ask me for a recipe so since I do not have a blog here is how to make a simple apple tart in time for the holidays/your face. ๐ŸŽ French cooking for the most part isn't complicated but about time, putting in the work (nothing pre-made or instant), and ingredients (we're not talking the crazy complicated pastries and custards here). The most simple pastry dough you can make is 2 parts flour to 1 part butter. So if you have half a cup of butter you use a cup of flour ... but I highly recommend investing in a scale as cups are inaccurate when it comes to something as fickle as flour. You can add a little sugar (no more than a few tablespoons) if you don't want to make a big batch and use the dough for quiche or something. Make sure all your ingredients are cold and mix together using a tiny bit of ice water to make the dough come together. Let that sit overnight in the fridge or, if you make ahead of time, in the freezer letting it defrost in the fridge the day before. ๐ŸŽ When you decide to make the tart preheat your oven to 375 and using a Mandoline, slice your apples. I find the easiest way is to cut the apple lengthwise, core it with a paring knife and just slice them that way so you have even slices.ย Making everything the same size is important, it'll cook evenly. ๐ŸŽ Roll out your dough so it's completely even (that way it doesn't burn) and you can make the crust a tad bit thicker so it doesn't burn (or get some tin foil out in case it browns more quickly than your dough and apples). ๐ŸŽ Arrange the apples in concentric circles, sprinkle a handful of sugar over the top, and pop in the oven checking at the 30 minute mark. It will most likely need another 15 minutes depending on your oven. ๐ŸŽ While the tart is finishing off take some jam (apricot is the best!) and heat it until it becomes liquid. When the apples on your tart have begun to caramelize take out the tart and with a pastry brush glaze the tart and you're done ๐Ÿ˜Š. ๐ŸŽ if you've read this far (it's too late) and want me to post more recipes let me know! ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ๐ŸŽ #eeeeeats #devourpower #dailyfoodfeed #feastagram #buzzfeast #f52contest #f52grams #feedfeed

A photo posted by Charlotte Palermino (@charlotteparler) on

That goes for savory pies and galettes, too. This one is simple enough for a weeknight and special enough for the holidays:

Chamomile and rose make homemade marshmallows even spiffierโ€”and even more likely to end up in our hot cocoa:

What's Christmas morning without a special breakfast? These cinnamon buns also have carrots, cranberries, and walnuts in them (sacrilege to the classic, or a reason to have two?):

We're partnering with our friends at All-Clad to bring you our latest #f52contestโ€”You Favorite Holiday Dishโ€”and an amazing holiday prize for the winner. Yep: The winner will receive a holiday-ready All-Clad cookset.

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What's the beloved favorite that will always be on your holiday table? Tell us in the comments.

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1 Comment

AdeleK December 19, 2015
Rack of Pork with rosemary and garlic