What do you make every Christmas and your other favourite recipes?

[LazySusan11]

Every year I say I'll make gingerbread, I don't. Every year I also say I'll make mince pies again I don't.

This year I will be making my usual chocolate Yule logs (Nigellas) for friends and family. Would love some easy dinner recipes that I can associate with Christmas.

What do you always make and what are your best recipes please?

Always make my own puds (I love the smell while mixing them up and they're WAY nicer than bought ones.). And loads of mince pies starting from 1st Dec. I often don't make the puds until a week or two before Christmas - it's not necessary to make them ages in advance.

I always do a really big piece of gammon on Christmas Eve, glazed with a mixture of orange.marmalade, Dijon mustard, allspice and brown sugar. It's delish, makes the house smell of Christmas, and we will be eating it up for a week or more afterwards.

Always make Delias Christmas cake and usually mincemeat, but I burnt that last year :(

Might try and Christmas pud this year so I'm hoping someone posts a good recipe!

Ah and usually Ham in Coke too!

A newish tradition here, from a Good Housekeeping recipe:

Snowy Rocky Road

Nigel Slater mincemeat cheesecake - no one likes Christmas pud and this is delicious !
After eight ice cream is another christmas time only as soooooo rich !

Always made chocolate bournon biscuits with xmas cutters. Each boy had a big lump if dough to roll out.
If made before the day before xmas eve all had disappeared before the big day
When they were home from university first question was are we making the xmas biscuits yet
Brings back lovely memories ...... But -warning- wish i had been calmer! Make the most of every xmas moment as it is over all too quickly.

Nigella Christmas Yule log a different type of cheesecake each year and a special hot chocolate with cream marshmallows and chocolate sauce/sprinkles before bed in Christmas Eve. (Although I didn't enjoy cleaning this out on Christmas morning after ds4 insisted Santa had to have one)

I always make pate. Saute about 800g chicken livers with garlic and thyme for a few minutes ( browned but still pink inside) Add salt and pepper, a glug of brandy, about 150g cubed butter, 4 tbsp cream, dollop of Dijon mustard, tablespoon of soft brown sugar and cool a bit. Food processor (or a stick blender and a deep bowl) until smooth, cover and chill (You can pour melted butter on to seal)

It ideally needs a day or so for the flavours to develop, but next day consumption OK.

I have a series of biscuits/cakes I make, lebkuchen is on the list plus a series of other favourites that need to be there every year, and I like to add a few different ones for variety.
I also make a regional variation of fruit cake called Klaben that's a bit like stollen, but without Marzipan and more spiced.
If I'm doing the ' hosting' there will be Goose, and red cabbage. The rest can vary.
All my recipes are either from a German recipe site or from my German gran, now with personal tweaks and British ingredients
One I made for the first time last year that could become a fixture is Nigellas Irish Cream tiramisu, half a recipe fits perfectly into a 2lb loaf tin and is plenty for 6-8 adults.

My own sausage meat stuffing, basically box of Paxo, finely chopped shallots and some extra special sausages, tis yum