Tag: Christmas recipes

Festive Parmigiano Reggiano Pull-Apart Garland Recipe

www.wineloversbox.co.uk - Easy holiday appetisers

Looking for a showstopping recipe to wow your guests this holiday season? This Parmigiano Reggiano Pull-Apart Garland is the perfect centrepiece for festive gatherings. With its golden-brown crust, savoury layers of red pesto and rosemary, and a delightful cheesy finish, this garland will add elegance and flavour to your Christmas table.

Check out wine suggestions for your festive gatherings.

Ingredients

For the Dough:

  • 500g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 1 tsp sugar
  • 2 tsp fine sea salt
  • 300ml warm water
  • 3 tbsp olive oil

For the Filling:

  • 80g red pesto
  • 60g finely grated Parmigiano Reggiano
  • A few sprigs of fresh rosemary, finely chopped

For the Garnish:

  • Additional Parmigiano Reggiano shavings
  • Poppy seeds or sesame seeds (optional)

Method

1. Prepare the Dough

  1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a rough dough forms.
  2. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

2. First Rise

  1. Place the dough in a lightly oiled bowl, cover with a damp tea towel or clingfilm, and leave to rise in a warm place for 1–1.5 hours or until doubled in size.

3. Roll and Fill

  1. Once risen, punch down the dough and roll it out into a rectangle approximately 50x30cm.
  2. Spread the red pesto evenly over the surface, leaving a 1cm border around the edges. Sprinkle the grated Parmigiano Reggiano and chopped rosemary over the pesto.

4. Shape the Garland

  1. Roll the dough tightly along the longer edge to create a log. Pinch the seam to seal.
  2. Using a sharp knife, cut the log lengthwise into two long strips. Twist the strips together, keeping the cut sides facing up.
  3. Shape the twisted dough into a circle on a lined baking tray and pinch the ends together to form a garland.

5. Second Rise

  1. Cover the garland with a tea towel and let it rise for another 30 minutes while you preheat the oven to 200°C (180°C fan).

6. Bake and Garnish

  1. Brush the garland with olive oil and sprinkle with poppy or sesame seeds, if using. Bake for 25–30 minutes or until golden brown.
  2. Once out of the oven, garnish with additional Parmigiano Reggiano shavings and serve warm.

Serving Ideas and Wine Pairings

  • Serve with: A selection of olives, artichokes, and sun-dried tomatoes for a Mediterranean flair or this festive turkey recipe.
  • Pair with:
    • Prosecco: Crisp and sparkling to complement the cheesy richness.
    • Chardonnay: A creamy white wine that balances the savoury flavours.

Explore more recipes like this here:

Start with:

  1. Cream of Mushrooms and Potatoes with Parmigiano Reggiano Cheese
  2. Sweet Potato Soup with Crispy Prosciutto
  3. Turkey Breast in Prosciutto with Sautéed Brussels Sprouts

Looking for more festive recipes? Follow us on Instagram for inspiration and pairings!

Turkey Breast in Prosciutto di Parma with Sautéed Brussels Sprouts

www.wineloversbox.co.uk - Christmas dinner ideas

Looking for a festive main dish that’s simple yet elegant? This Turkey Breast in Prosciutto di Parma with Sautéed Brussels Sprouts is the perfect recipe for your Christmas table. Tender turkey breast wrapped in salty, crisp Prosciutto di Parma pairs beautifully with buttery Brussels sprouts and creamy almond potatoes, creating a meal that’s as delicious as it is memorable.

Whether you’re hosting a large holiday gathering or planning a cosy family dinner, this recipe is guaranteed to impress.

Ingredients

(Serves 4)

  • 800g turkey breast
  • Salt and pepper, to taste
  • 8 slices of Prosciutto di Parma
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 400g fresh Brussels sprouts, halved
  • 600g almond potatoes

Step-by-Step Instructions

1. Prepare the Turkey

  1. Preheat your oven to 180°C.
  2. Season the turkey breast with pepper and wrap it with slices of Prosciutto di Parma.
  3. Brush the turkey with olive oil and place it in a baking dish. Bake until the turkey’s internal temperature reaches 65°C.
  4. Let the turkey rest for 10 minutes before slicing.

2. Cook the Brussels Sprouts

  1. Boil the halved Brussels sprouts in lightly salted water until tender.
  2. Drain and sauté them in 1 tbsp of butter. Before serving, mix in an additional 3 tbsps of butter for a rich, flavourful finish.

3. Boil the Potatoes

  1. Boil the almond potatoes in lightly salted water until tender. Serve alongside the turkey and Brussels sprouts.

Wine Pairing Suggestions

This festive dish pairs beautifully with a variety of wines, depending on your preferences:

  • Chardonnay: Its buttery notes complement the rich Prosciutto and buttery Brussels sprouts.
  • Pinot Noir: A light red wine that pairs elegantly with the turkey and enhances the dish’s savoury flavours.
  • Prosecco: A crisp sparkling wine that brings a festive flair to your meal.

Why It’s Perfect for Christmas

This recipe is the ideal combination of simplicity and sophistication. Wrapping the turkey in Prosciutto di Parma adds an extra layer of flavour, while the buttery Brussels sprouts and creamy almond potatoes create the perfect festive side dishes. Together, they make a meal worthy of any holiday celebration.

More Festive Inspiration

Complete your Christmas menu with these delicious recipes:

P.S. Pair this meal with wines from our Limited Edition Christmas Wine Box!

Looking for more festive recipes? Follow us on Instagram for inspiration and pairings!

Classic Christmas Cake Recipe

www.wineloversbox.co.uk – Christmas cake recipe

Packed full of rich fruit, nuts and flavour, this classic Christmas cake recipe is quick and easy to bake.

Serves 16-20
Preparation time: 45 minutes, plus cooling
Bake time: 2 hours, 10 minutes
You will also need: a 20cm springform cake tin, base and sides greased and double-lined with baking parchment.

Ingredients

  • 150g Plain flour
  • 50g Self-raising flour
  • 1tsp Mixed spice
  • 1tsp Ground cinnamon
  • ½tsp Ginger
  • ½tsp Ground cloves
  • ½tsp Freshly grated nutmeg
  • 100g Ground almonds
  • 4 Medium eggs, lightly beaten

For the nut and dried fruit mixture:

  • 100g Mixed nuts, roughly chopped
  • 200g Raisins
  • 200g Billington’s Natural glace cherries, halved
  • 100g Glace ginger
  • 100g Ready-to-eat stoned dates, roughly chopped
  • 100g Cut mixed peel
  • 150ml Apple juice
  • 175g Unsalted butter
  • 200g Billington’s Unrefined Dark Muscovado Sugar
  • 2tbsp Black treacle
  • Billington’s Golden Icing Sugar, for decoration

Method

  • Preheat the oven to 150°C or gas mark 2. For the nut and dried fruit mixture, put all the ingredients into a large pan and heat gently, stirring until the sugar dissolves and butter has melted. Bring up to the boil, then remove from the heat and set aside.
  • Into a large bowl, add the flours, spices and ground almonds, then stir in the eggs, followed by the nut and fruit mixture. Pour into the prepared tin and level out with a spoon.
  • Bake in the oven for 2 hours, or until the top is both golden and a skewer comes out clean when inserted through the centre (if necessary, cook for a further 10-15 minutes) springy to the touch. Transfer on to a wire rack and allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or stand (or wrap in baking paper, followed by a layer of foil and store for up to three days until ready to serve)
  • To decorate, use a star-shaped stencil or similar placed in the centre of the top of the cake, and dust with icing sugar.

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Apricot Mince Pies Recipe

www.wineloversbox.co.uk – Festive Recipes

This is a delicious mince pies recipe that will put you in a festive mood as soon as it hits your taste buds. And it’s easy to make too!

Ingredients

  • 100g (3 ½ oz) unsalted butter, at room temperature and cubed, plus extra for greasing
  • 200g (7 oz) plain flour, plus extra for dusting
  • 1 tsp ground mixed spice
  • 1 tbsp caster sugar
  • 6 tsp Bonne Maman Apricot Conserve
  • 6 tsp good quality mincemeat
  • Milk or beaten egg, for glazing
  • Icing sugar, to dust

Method

  • Preheat the oven to 200°c (fan oven 180°c), gas mark 6. Lightly grease a 12-hole cake tin.
  • Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
  • Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
  • Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
  • Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
  • Put about ½ teaspoon of apricot conserve into each pastry case, then top with about ½ teaspoon of mincemeat.
  • Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
  • Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.

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White Chocolate & Red Berry Tiramisu Recipe

www.wineloversbox.co.uk – Christmas tiramisu recipe

A twist on the classic Tiramisu Recipe, the whole family will love!

  • Serves 6-8
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Allergens: Dairy, Gluten, Eggs

Ingredients

  • 460g Opies Red Berries with Pink Gin and reserved syrup
  • 150g White Chocolate, broken into small pieces, plus extra to garnish
  • 4 Eggs, separated
  • 100g Caster Sugar
  • 250g Mascarpone Cheese
  • 200g Sponge Finger Biscuits

Method

  1. Melt the chocolate in a bowl over a saucepan of simmering water. Remove from the heat and allow to cool.
  2. Place the egg yolks in a mixing bowl with the sugar, beat until thick and pale.
  3. Stir in the mascarpone cheese until really smooth and mix in the cooled melted chocolate.
  4. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the mascarpone and egg mixture until well combined.
  5. Dip half the biscuits in the reserved syrup and place them at the base of a serving dish. Spread half the mascarpone mixture over the biscuits, followed by half the fruit.
  6. Cover the fruit with a second layer of biscuits dipped in reserved syrup, add the remaining fruit, followed by the rest of the mascarpone mixture.
  7. Grate the remaining chocolate and sprinkle over the dessert, cover with cling film and chill in the fridge before serving.

TipThis Tiramisu is delicious when served with cream or ice cream.

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