December 2015 Recipes

Photo: Alison Miksch
The holidays are one of our favorite times of year, and at Southern Living our December issue is always filled with mouthwatering recipes. We know how much readers love to enjoy dishes like our Roasted Fennel-and-Prosciutto Flatbread and our Veal Chops Milanese with Lemon and Herbs. To make it simple to keep all these fantastic recipes on hand, here are all the Southern Living December 2015 recipes. Enjoy a drink like the Southern-inspired Peanut Whiskey and Cola, our Southern Lemon Americano, or the simple pleasure of a Hot Chocolate. For a sweet taste of the season, you will love the Gingerbread Baked Alaska and the Praline Cream-Beignet Tower. So plan your holiday menu now and enjoy the Southern Living magazine December 2015 recipes.
Start Slideshow

1 of 54

Spice Cake with Cranberry Filling

Photo: Hector Sanchez

Recipe: Spice Cake with Cranberry Filling

Pipe a ring of frosting around the cake layer, just inside the top edge, to keep filling from oozing out.

Advertisement
Advertisement

2 of 54

Milk Punch

Cedric Angeles

Milk punch is a hallowed tradition in New Orleans. Although it's often made with bourbon and brandy, this recipe uses rum.

Recipe: Milk Punch

3 of 54

Creamy Shrimp Dip with Crispy Wonton Chips

Photo: Hector Sanchez

Recipe: Creamy Shrimp Dip with Crispy Wonton Chips

If you don't have time to make fried wontons, use fancy potato chips or crispy tortilla chips.

Advertisement

4 of 54

Cheese Grit-and-Chive Muffins

Photo: Cedric Angeles

Recipe: Cheese Grit-and-Chive Muffins

These biscuits are a perfectly savory accompaniment to country ham.

5 of 54

Speakeasy Sparkler

Photo: Alison Miksch

This festive Champagne sparkler gets a lift from moonshine and limoncello. You can purchase any number of fine bottles of handcrafted moonshine at your local package store.

Recipe: Speakeasy Sparkler

6 of 54

Inside-Out Hot Brown Bites

Photo: Hector Sanchez

Recipe: Inside-Out Hot Brown Bites

We've reimagined this signature Kentucky sandwich of bacon, turkey, and cheese sauce into beautiful bite-size cups.

Advertisement
Advertisement
Advertisement

7 of 54

Chicken Liver Mousse Crostini with Pepper Jelly

Photo: Hector Sanchez

Recipe: Chicken Liver Mousse Crostini with Pepper Jelly

For a different presentation, make this mousse in a 1 1/2-qt. ovenproof dish instead of small jars.

8 of 54

Smoked Trout Crostini with Radishes and Dill Cream

Photo: Hector Sanchez

Recipe: Smoked Trout Crostini with Radishes and Dill Cream

For a fresh appetizer, try the smoked trout crostini with radishes and dill cream. An appetizer consisting of sour cream spread on a triangle of toasted crostini and topped with smoked trout and radishes will give guests a break from warm appetizers typically served at a dinner party. These perfect little triangles also offer a beautiful presentation, fooling guests into believing you worked much harder than you did on this appetizer. A fresh squeeze of lemon juice will also give guests the burst of freshness that will perfectly balance out your appetizer platter. For an even more colorful spread, replace the trout with smoked salmon.

9 of 54

Grapefruit-Beet-Goat Cheese Flatbread

Photo: Hector Sanchez

Recipe: Grapefruit-Beet-Goat Cheese Flatbread

Garnished with golden beets, red grapefruit, and goat cheese, this bright appetizer will look great on any appetizer tray. The appetizer is elegant enough to be served at any upscale dinner or cocktail party, yet simple enough for guests to enjoy at a casual dinner party or a game night. It is great alternative to pizza and a wonderful vegetarian option to have on the menu. Not to mention, nothing says refreshing more than fresh mint leaves and toasted pine nuts also give crunch to the flatbread appetizer. Letting bakery pizza dough rest at room temperature for about 30 minutes also makes it easier to knead.

Advertisement
Advertisement
Advertisement

10 of 54

Roasted Fennel-and-Prosciutto Flatbread

Photo: Hector Sanchez

Recipe: Roasted Fennel-and-Prosciutto Flatbread

Topped with traditional Italian flavors such as fresh thyme and oregano and gooey fontina cheese, this flatbread will surely be a crowd pleaser. Crushed red pepper adds an extra kick while a balsamic glaze takes the flavor palette to the next level. The natural paring of fennel and prosciutto marry this appetizer in a harmonious way that will leave guests searching for seconds. Cook the flatbread until the crust is golden brown, and broil the pizza for one minute for perfectly melted cheese. Substituting sweet onion for fennel and bacon for prosciutto is also a great alternative that still serves up delicious flavor in this flatbread appetizer.

11 of 54

Cheddar-Horseradish-Walnut Cheese Ball

Photo: Hector Sanchez

Recipe: Cheddar-Horseradish-Walnut Cheese Ball

You can also shape the cheese mixture into a Yule log.

12 of 54

Blue Cheese-Red Currant Cheese Ball

Photo: Hector Sanchez

Recipe: Blue Cheese-Red Currant Cheese Ball

Perfect for the holidays, this blue cheese-red currant cheese ball can be served with gingersnaps on a beautiful cheese or dip platter. Held together by cream cheese, crumbled blue cheese and coated with currants, guests will enjoy the smooth and creamy texture of the appetizer with a little added texture. The strong ginger flavor will also help to enhance the flavor of the blue cheese while also bringing out the hint of lemon zest and red currant jam. You can shape the cheese mixture into a Yule log during the holiday season or into a regular ball shape for any other special occasion.

Advertisement
Advertisement
Advertisement

13 of 54

Feta-Olive-Fresh Herb Cheese Ball

Photo: Hector Sanchez

Recipe: Feta-Olive-Fresh Herb Cheese Ball

Closely related to the blue cheese-red currant cheese ball, this appetizer will wow guests with big flavors packed in such a simple dish. Feta and cream make this creamy appetizer while flat-leaf parsley and finely chopped green onion give a burst of freshness and crunch to the outside. The bright green appearance will also draw guests to aesthetically appeasing appetizer that is best served with cucumber slices. Other ingredients including green olives, hot sauce, lemon zest, and Worcestershire sauce add another layer of flavor to balance out the others. Add a little holiday flair by shaping this cheese mixture into a Yule log or keep it traditional in a classic cheese ball shape.

14 of 54

Petite Sweet Potato Biscuits with Pulled Pork and Slaw

Photo: Hector Sanchez

Recipe: Petite Sweet Potato Biscuits with Pulled Pork and Slaw

The sweet potato biscuits freeze beautifully—thaw, bake, and top them just before serving.

15 of 54

Spice Chocolate Stout Beer Cocktail

Photo: Hector Sanchez

Recipe: Spice Chocolate Stout Beer Cocktail

Brandy, simple syrup, chocolate stout, and a cinnamon stick come together to form the beer-lover's new favorite cocktail.

Advertisement
Advertisement
Advertisement

16 of 54

Retro Rum Punch

Photo: Hector Sanchez

Recipe: Retro Rum Punch

This not-too-fruity cocktail is going to be a crowd pleaser.

17 of 54

Rosemary Collins

Photo: Hector Sanchez

Recipe: Rosemary Collins

Have all the fixings for this easy cocktail on the bar cart this holiday season to ensure you're always ready for drop-in guests.

18 of 54

Peanut Whiskey and Cola

Photo: Hector Sanchez

Recipe: Peanut Whiskey and Cola

A Southern childhood favorite gets a grown-up spin just in time for the holidays.

Advertisement
Advertisement
Advertisement

19 of 54

Southern Lemon Americano

Photo: Hector Sanchez

Recipe: Southern Lemon Americano

This refreshing and refined cocktail is best served in a champagne flute.

20 of 54

Classic Roasted Duck with Orange-Bourbon-Molasses Glaze

Photo: Alison Miksch

The secret to crispy skin is a dry duck. Pat ducks with a paper towel before, during, and after refrigerating. Store uncovered in the back, coldest part of your fridge for up to two days ahead.

Recipe: Classic Roasted Duck with Orange-Bourbon Molasses Glaze

21 of 54

Dirty Rice Risotto

Photo: Alison Miksch

Recipe: Dirty Rice Risotto

Adding hot broth slowly to the mixture helps release the starch from the rice, giving the risotto its characteristic creamy texture.

Advertisement
Advertisement
Advertisement

22 of 54

Veal Chops Milanese with Lemon and Herbs

Photo: Alison Miksch

Recipe: Veal Chops Milanese with Lemon and Herbs

Ask your butcher to "french" the chops for you so you take home clean meat that's ready to prep.

23 of 54

Broccolini with Pecans and Cane Syrup Vinaigrette

Photo: Alison Miksch

Recipe: Broccolini with Pecans and Cane Syrup Vinaigrette

Easy, in-a-pinch substitutions: Use molasses for cane syrup and broccoli florets in place of fresh Broccolini. Pomegranate seeds add a festive touch.

24 of 54

Grilled Pork Loin Steaks with Cherry-Plum Sauce

Photo: Alison Miksch

Recipe: Grilled Pork Loin Steaks with Cherry-Plum Sauce

Make the Cherry-Plum Sauce three to four days ahead, and reheat over low heat. If it's too thick, add water, a little at a time, until it reaches desired consistency.

Advertisement
Advertisement
Advertisement

25 of 54

Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Photo: Alison Miksch

Recipe: Spice-Rubbed Tenderloin with Mustard-Cream Sauce

Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.

26 of 54

Roasted Garlic Duchess Potatoes

Photo: Alison Miksch

Recipe: Roasted Garlic Duchess Potatoes

Want to make a fancy presentation and don't have a pastry bag? A 1-gallon zip-top plastic freezer bag will do the trick. Simply snip a small hole in one corner of the bag, and pipe.

27 of 54

Gnocchi Mac and Cheese

Photo: Alison Miksch

Recipe: Gnocchi Mac and Cheese

Turn this kid-friendly side into an entrée by serving with a salad and warm, crusty bread.

Advertisement
Advertisement
Advertisement

28 of 54

Charred Ambrosia with Toasted Coconut and Marshmallow Crème

Photo: Alison Miksch

Recipe: Charred Ambrosia with Toasted Coconut and Marshmallow Crème

Because the marshmallow-egg white mixture isn't cooked, it's necessary to use pasteurized egg whites.

29 of 54

Fontina-Chive Yorkshire Puddings

Photo: Alison Miksch

Recipe: Fontina-Chive Yorkshire Puddings

Don't skip the first step: For the fluffiest, puffiest puddings, make sure the muffin pan is super hot. You can also make these in popover pans.

30 of 54

Grilled Cornish Hens with Herb Brine

Photo: Alison Miksch

Recipe: Grilled Cornish Hens with Herb Brine

If you don't own kitchen shears, that's ok—a pair of heavy-duty scissors will work just as well.

Advertisement
Advertisement
Advertisement

31 of 54

Christmas Salad

Alison Miksch

Recipe: Christmas Salad

A warm vinaigrette will soften these sturdy greens, but their structure will hold up for up to an hour or two on a holiday buffet. Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette. We love Chiogia beets, with their candy-striped interiors, for this recipe.

32 of 54

Hoppin' John Cakes with Tomato-Jalapeño Gravy

Photo: Alison Miksch

Recipe: Hoppin' John Cakes with Tomato-Jalapeño Gravy

We suggest cooking rice one to two days ahead of time so it has time to dry out.

33 of 54

Brussels Sprouts with Parmesan Cream

Alison Miksch

Recipe: Brussels Sprouts with Parmesan Cream

For the most tender Brussels sprouts, look in your produce section for sprouts sold on the stalk. Then cut off the sprouts, and store in a zip-top plastic freezer bag in the crisper drawer of your fridge.

Advertisement
Advertisement
Advertisement

34 of 54

Creamy Shrimp Piccata

Photo: Alison Miksch

Save on prep time by buying shrimp peeled and deveined.

Recipe: Creamy Shrimp Piccata

35 of 54

Belgian Spice Cookies

Photo: Hector Sanchez

Recipe: Belgian Spice Cookies

To create a lacy design on these cookies (also known as Speculoos), place a stencil or doily over the cooled cookies before dusting with powdered sugar.

36 of 54

Praline Cream-Beignet Tower

Photo: Linda Pugliese

Recipe: Praline Cream-Beignet Tower

Make the praline filling and dough up to two days ahead.

Advertisement
Advertisement
Advertisement

37 of 54

Gingerbread Baked Alaska

Photo: Linda Pugliese

Recipe: Gingerbread Baked Alaska

The mixing bowl from a heavy-duty stand mixer makes a perfect mold for assembling the cake and ice cream. Be sure your plastic wrap extends well beyond your bowl to completely cover your cake and ice cream mixture.

38 of 54

Coconut Snowballs