A roundup of holiday baking, cooking, and entertaining recipes

For many of us who enjoying spending time in the kitchen, the holidays are an excuse to do even more cooking, baking, and (let’s be honest) eating.

If you’ve been reading the Georgia Straight cooking column for the past two years, you likely already have ideas for what you’ll be whipping up for party guests and cooking on Christmas.

For new readers, I’ve rounded up some seasonal recipes from Vancouver chefs below to help you through all of your holiday entertaining.

Holiday sweets and treats

Rosie Daykin’s chocolate chip walnut tarts
Everyone will enjoy this alternative to traditional butter tarts from Rosie Daykin, owner of Butter Baked Goods & Café. These can be made ahead of time, stored in the freezer, and baked—in muffin tins—the day of a party.

Tessa Sam’s Earl Grey shortbread cookies
It’s not Christmas without shortbread. Sweet Bake Shop’s Tessa Sam shares her melt-in-your-mouth cookie recipe that includes a hint of citrusy Earl Grey tea. This recipe makes about 30 cookies, which means they’re ideal for gifting—with enough left over for yourself.

Stephanie and Andrea French's trifle
For the owners of the Pie Shoppe and Panoramic Coffee Roasters, Christmas means making and eating a trifle. This English layered dessert includes sponge cake, custard, fresh fruit, whipped cream, and more. It’s just as fun and easy to make as it is to eat.

Wendy Boys's sweet and salty pretzel mix
Pastry chef Wendy Boys's pretzel and nut mix is ideal for people who love treats that are sweet and salty at the same. The idea for this holiday mix came to the owner of Cocolico by Wendy Boys after she was stuck with over 500 jars of caramel sauce. A scoop of brown sugar, a sprinkle of spices, and the rest is history.

Jackie Kai Ellis's sticky date pudding cake with toffee sauce
The owner of Beaucoup Bakery calls this cake the “save-your-ass type of dessert”. A variety of spices, including cardamom, nutmeg, and clove, give this dessert a cosy, wintery feel. Topped with homemade toffee sauce and vanilla ice-cream, this sticky toffee pudding will leave guests impressed—even if the rest of the meal didn’t work out as planned.

Ideas for the holiday feast

Brian Skinner’s tomato soup with cavatelli and Swiss chard
Most holiday feasts include a large quantity of meat. Create balance by getting several servings of vegetables in before the main course. Chef Brian Skinner’s creamy tomato soup is hearty and warming. It’s also vegan and can be wheat free—with pasta omitted—for guests with dietary restrictions.

Nico Schuermans’s foie gras terrine
For the Chambar co-owner and executive chef, the holidays are all about extravagance. Growing up in Belgium, he recalls making foie gras with his family on New Year’s Eve. Here, he shares his recipe for the home cook.

Alex Mok’s crown roast of lamb with warm quinoa salad
Chef Alex Mok advises home cooks to think beyond the bird when preparing their holiday dinner. Guests will be equally impressed with roasted racks of lamb, tied into a crown, and served with a simple quinoa salad.

Thomas Heinrich’s scallops with figs, prosciutto, and sweet potato purée
When the Hyatt Regency Vancouver executive chef is entertaining at home, he enjoys cooking Ocean Wise scallops paired with seasonal flavours, such as fig and sweet potato.

What to do with turkey and ham leftovers

Taryn Wa’s turkey congee
The day after a turkey feast, Taryn Wa often recreates a Chinese dish her mother used to make. The executive chef and co-owner of Savoury Chef Foods tops her turkey congee with homemade turkey crackling, shoyu tomago, and chili garlic oil.

Neil Taylor’s bubble and squeak
Growing up in England, España and the Fat Badger chef Neil Taylor looked forward to bubble and squeak on December 26. The dish utilizes leftovers from Christmas dinner, including potatoes, vegetables, turkey or ham. Topped with a fried egg or gravy, this British favourite can be eaten for breakfast or lunch.

Brunch dishes that will impress houseguests

Robert Belcham’s classic herb omelette
With all the heavyweight eating going on over the holidays, you and your houseguests will likely savour lighter meals around breakfast time. Robert Belcham, chef and owner of Campagnolo and Campagnolo Roma, demonstrates how to whip up a classic herb omelette.

Trevor Bird’s Fable stew
If you’re cooking brunch for a large group, why not make a one-pot dish? Trevor Bird, executive chef and co-owner of Kitsalano’s Fable, shares a recipe for a breakfast stew that includes bacon lardons, mushrooms, potatoes, and herbs.

Lisa Skelton’s mushroom crepes
The owner of the Wallflower Modern Diner shares a savoury twist on French crepes. Topping the crepes with warm stone fruit and whipped cream will keep guests who prefer savoury and those who like sweet breakfasts happy.

Christine Beard's yogurt scones
Christine Beard, who is the executive pastry instructor at the Pacific Institute of Culinary Arts, believes that fresh-baked scones need not take hours in the kitchen. Her mother used to make these easy yogurt scones in less than 30 minutes. Enjoy them hot out of the oven with a pat of butter, some jam, and a dollop of whipped cream on top.