Archive »

When I say this is a tenderloin, I mean that loin is gonna be tender. And because it’s such a beautiful cut of meat, it isn’t difficult to get the juiciest and most flavorful loin roasted right in the oven. Just remember to go low and slow. Trust me, if you serve this, your dinner guests are in for an amazing meal, and you’ll hear the compliments all night long. A 4-pound tenderloin will feed a good number of people with leftovers, but it can be pricey. If you’re looking for a smaller portion, just ask at the butcher counter, and they will cut the size you need and usually tie up the meat for you. Pair this with my simply perfect Mashed Potatoes and green beans and enjoy!

A classic made vegan, you can bake the cake up to 2 weeks in advance and store undecorated and well wrapped in an airtight container for up to 1 week, during which time you can feed it with extra rum or brandy every now and then, depending on how boozy you want it, up until at least a couple of days before icing so that the surface is dry. It’s best to decorate it the day before serving so that the icing is thoroughly set.

This is a great recipe to make with the kids – you can melt the chocolate and spread it out, then have the various different topping and flavouring options ready for them to choose from and decorate the chocolate with. It makes great Christmas gifts too.

I tested all kinds of hams—spiral-cut, bone-in, bone-out—and for me, Nodine’s Woodland bone-in ham is the best. It’s expensive but serves up to 20 people and it’s so easy to prepare that I consider it money well spent. Pineapple juice, brown sugar, orange marmalade, and mustard make the most delicious glaze.

Creamy and lightly spiced, this alternative to the Christmas classic eggnog is lighter and easier to whip up in a hurry. For added convenience, it can be made the day before and the alcohol stirred through just before serving, if using.