nobilia, Home for the Holidays!
Enjoy some festive recipes from nobilia North America this holiday season!
There is just something magical about the holidays. Sitting by a crackling fire, enjoying the twinkling lights, bundling up with a cozy blanket, and devouring all the holiday food and drinks!
To help celebrate this special time of year and get into the holiday spirit, we have picked a few of the Best Holiday Recipes that you absolutely NEED. From appetizers and cocktails to savory dishes and desserts! nobilia North America helps provide some of the Best Holiday Recipes together in one place, easy for you to enjoy this holiday season!
German Mulled Glühwein
Sip Sip Hooray! A holiday cocktail to enjoy throughout the holidays and long winter months!
Warm up this holiday season with a mug of hot mulled wine served with citrus, cider, & holiday spices! Glühwein’s sweet, spicy aroma will make your home smell simply heavenly.
Ingredients:
- 1 orange
- 1/2 lemon
- 1/2 vanilla bean split & scraped, or 1 t. vanilla extract
- 2 cinnamon sticks
- 1 whole nutmeg crushed
- 12 whole cloves
- 5-star anise
- 6 cardamom pods crushed
- 1 bottle fruity red wine
- 1 cup unsweet cider or 100% natural apple juice
- 1/4 cup honey
- 1/4 cup brandy or bourbon
Instructions:
- Use a vegetable peeler to remove lemon and orange peel, avoiding the white pith.
- Combine citrus peels, vanilla, and spices in a large pot. Squeeze orange and lemon juice and add wine, cider, and brandy.
- Bring to a light simmer and cover. Simmer for at least 20 minutes or up to an hour.
- Pour into a fine-mesh strainer set over a large bowl. You can save the spices in the strainer for a second batch.
- Stir in brandy and serve hot!
Holiday Main Course – Prime Rib of Beef
Nothing says “HAPPY HOLIDAYS” like a perfectly seasoned prime rib. Prime Rib can be a traditional alternative to turkey and ham. Rich, tender, and elegant – all the delicious flavors your family can enjoy. Pair with a side of mashed potatoes with au pav and you have yourself a perfect Holiday dinner!
Ingredients:
- 1 bone-in beef rib roast (6 to 8 pounds)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 3 cups water
- 2 small onions, halved
- 7 garlic cloves, crushed
- 5 fresh sage sprigs
- 5 fresh thyme sprigs2 tablespoons butter
- 2 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 5 fresh sage sprigs
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons cracked black pepper
- 1/4 teaspoon kosher salt
- 1-1/2 to 2-1/2 cups beef stock, divided
- 1/2 cup dry red wine or beef stock
- 1/2 teaspoon red wine vinegar
- Fresh thyme sprigs, optional
Sauce Ingredients:
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 5 fresh sage sprigs
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon all-purpose flour
- 2 tablespoons cracked black pepper
- 1/4 teaspoon kosher salt
- 1-1/2 to 2-1/2 cups beef stock, divided
- 1/2 cup dry red wine or beef stock
- 1/2 teaspoon red wine vinegar
- Fresh thyme sprigs, optional
Instructions (Beef):
- Preheat oven to 450°.
- Place roast in a shallow roasting pan, fat side up; rub with salt and pepper.
- Add 1 cup water, onions, garlic and herbs to roasting pan.
- Roast 15 minutes.
- Reduce oven setting to 325°.
- Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.
Instructions (Sauce):
- In a large saucepan, heat butter over medium-high heat.
- Add shallots; cook and stir 5-6 minutes or until tender.
- Add garlic and herbs; cook 1 minute longer.
- Stir in flour, pepper and salt until blended.
- Gradually stir in 1-1/2 cups stock.
- Remove from heat.
Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving.
Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.
Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.Stir in vinegar; strain, discard shallots and herbs. Serve with roast and, if desired, garnish with thyme.
Nutrition:
5 ounces cooked beef with 2 tablespoons sauce: 353 calories, 20g fat (9g saturated fat), 6mg cholesterol, 430mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 37g protein.
Nothing says dessert like Chocolate!
German Chocolate Cake Cookies
If you are going to have a German-made kitchen, what better way than to bake these delicious German Chocolate Cake cookies! Just take the traditional German cake and turn it into a cookie! These cookies can make a great gift during the holidays or be a great addition to any holiday party dessert table.
Ingredients:
- 1 cup salted butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch salt
Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 1/3 cup sweetened shredded coconut
- 1 cup chopped pecans
- Optional: ¼ cup chocolate candy coating melted for drizzle
Instructions (Cookies):
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla, and eggs. In a medium bowl, stir together the flour, cocoa, baking soda, and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
- Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
Instructions (Frosting):
- Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
- Stir so that it becomes well combined. Continue stirring until thickened, this takes approximately 11-12 minutes. I set my timer for 11 minutes and 30 seconds, this seems to work every time.
- Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
- Spread frosting over the tops of cooled cookies.
- Optional: Drizzle with melted candy coating and let set up.
Nutrition:
Serving: 1cookie ; Calories: 176kcal ; Carbohydrates: 26g ; Protein: 2g ; Fat: 7g ; Saturated Fat: 3g ; Cholesterol: 34mg ; Sodium: 75mg ; Potassium: 84mg ; Fiber: 1g ; Sugar: 19g ; Vitamin A: 130IU ; Vitamin C: 0.2mg ; Calcium: 33mg ; Iron: 0.8mg
At nobilia, we offer the latest styles in kitchen design trends. From modern to cottage, white to red, we have it all! Our goal is to provide every homeowner exactly the kitchen they want‚ one that is the perfect match for them and their lifestyle. And that is why, every nobilia kitchen is absolutely unique. nobilia European Kitchen furniture offers lots of freedom when it comes to choosing the right materials, colors and dimensions for your home. Have a look for yourself and get inspired this holiday season!
Happy Holidays from nobilia North America!