Fine Dining Holiday Menu

Raw Oysters and Three Sauces

Looking for the perfect dish to get the party started on the right foot? Look no further than our Raw Oysters and Three Sauces recipe. Easy to prepare and delicious, our enamelled cast iron braiser makes for an aesthetically pleasing centerpiece at any holiday dinner table.

Our three sauces including, the Cucumber-Horseradish Granita, classic Mignonette Sauce, and Mango-Lime Sauce, are the ideal complement to your oysters, injecting new layers of flavour with every bite.

Featuring a combination of fresh ingredients such as lebanese cucumbers, mint leaves, lemon juice and zest, our Cucumber-Horseradish Granita could just emerge as your go-to when serving oysters well beyond the holiday season. The Mignonette Sauce and Mango-Lime Sauce, on the other hand, are extremely easy to put together, and can be prepped by combining all the ingredients in our convenient stackable mini ramekins or mini cocotte.

Our Raw Oysters and Three Sauces recipe takes just over 2 hours to prepare and can accommodate up to four people comfortably. For more information on how to prepare and serve this delicious dish, watch this quick video!

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Savoury Feta and Herb Filo Rolls

Our Savoury Feta and Herb Filo Rolls are the ultimate holiday appetizer, offering a delicious dish to start the festivities with the whole family.

Combine the currants, figs, shallots, lemon zest and juice, and honey in a bowl and let it sit for approximately 10 minutes stirring occasionally. Next, preheat the oven to 400°F (200°C) and brush the bottom and sides of the Rectangular Roaster with butter.

While the oven is preheating, beat the feta and labneh and add in the herbs, poppy seeds and sesame seeds, before introducing the currant mixture. The trick with this recipe is getting the filo rolls just right.

Stack 6 sheets of filo dough and brush with melted butter for each roll before adding the next sheet. Carefully place ¾ cup (180 ml) of the filling on the short edges of the filo stack and roll the sheets into a cylinder. Repeat this step with the remaining filo sheets until the roaster is full.

Bake for 40 minutes or until nicely golden, and drizzle with honey before serving! Visit our video to learn more about preparing this classic dish.

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Lobster Bisque

Sticking with the theme of lobster, why not prepare a delicious Lobster Bisque for your family and friends this holiday season?

Begin by bringing your stockpot to a boil before plunging the lobster in head first and cooking it for approximately nine minutes. Once the lobster has been cooled, shell it and coarsely chop the meat and refrigerate.

Next, you’ll need your 4.1 L Chef’s Dutch Oven. Start by melting six tablespoons of butter over medium-high heat. Add in the lobster shells and cook until they begin to brown before introducing the celery, carrots, leek and garlic. The Dutch Oven will lock in heat and moisture, ensuring all the rich flavours of the surrounding vegetables infuse themselves into the dish.

Finish by adding in the tomato paste along with the chicken stock, herbs, bay leaves, pepper and enough lobster cooking liquid to almost fill the Dutch Oven. When finished, serve in our Coupe Pasta Bowls and top it with lobster meat, chives, celery leaves, and a pinch of cayenne. Watch this short video for a quick tutorial on how to prepare this dish!

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Lobster and Asparagus Omelette

Do you have leftover lobster meat from the night before, or are you simply looking to prepare a holiday-themed omelette for your loved one before a big day? Our Lobster and Asparagus Omelette checks off all the boxes, providing a delicious way to start any day.

Begin by filling the Iron Handle Skillet three-quarters of the way up with water and bring to a boil. Next, add in the asparagus and cook it until it is tender. This shouldn’t take longer than three minutes!

Once the skillet is clean, melt half of the butter over medium heat and cook the red onion until it is golden and introduce the lobster meat. The final step is to whisk the eggs with the crème fraîche and herbs and season with salt and pepper before adding the egg mixture into the skillet and stirring it a few times with a Revolution® Spatula.

Our Lobster and Asparagus Omelette elevates traditional breakfast recipes and is a great way to kickstart the holiday season this year.

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Boiled Lobster and Three Dipping Butters

Nothing embodies holiday cooking more than a whole lobster for the whole family. Our Boiled Lobster and Three Dipping Butters recipe is perfect for the seafood lovers in the family and has been designed to elevate traditional holiday hosting.

The 11.4 L Stockpot is all you’ll need to prepare the lobster, creating the ideal environment for it to boil. Once the stockpot reaches a boil, cook the lobster for approximately nine minutes before setting it aside.

With the lobster taken care of, the next step is to prepare the three dipping butters. Here, you’ll need a versatile saucier to reduce the three butters to perfection. From our Garlic-Saffron Butter and Ginger-Cilantro Butter to the Champagne-Vanilla Cream, our three dipping butters have been carefully selected to complement the lobster wonderfully, featuring a number of ingredients and spices that are sure to pack a punch. Our Boiled Lobster and Three Dipping Butters recipe takes just under two hours to prepare, serving up to four people.

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Lamb Shawarma with Sumac Red Onions

Our Lamb Shawarma with Sumac Red Onions is worthy of any holiday dinner table, acting as the perfect centerpiece to share with the whole family.

Begin by arranging your onion wedges and cinnamon sticks at the bottom of your 3.8 L Oval Casserole before setting the lamb over the onions. Next, crush your garlic, cumin, coriander, allspice, cardamom seeds and peppercorns into a paste in a Mortar and Pestle and add the oil, honey, sumac, smoked paprika, salt and ginger. This will serve as the spice mix for your lamb.

Typically it is recommended to rub the lamb all over with the spice mix and refrigerate it overnight. After the lamb has sat at room temperature for one hour, it is time to begin your holiday roast. Our Oval Casserole is best suited for this, featuring a tight-fitting lid and easy-to-grip grooved handles.

While this recipe may require an element of preparation, it is well worth the wait and will undoubtedly be the talk of your holiday gathering this year. Don’t know where to get started? Watch our video and learn how to prepare our lamb shawarma in no time.

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Orange, Vanilla, and Cardamom Crème Brûlée

No holiday feast is complete without a decadent dessert. Our Orange, Vanilla, and Cardamom Crème Brûlée is the best way to wrap up a holiday meal, featuring a rich blend of flavours.

First, bring the cream, orange zest, cardamom pods, vanilla seeds to a gentle simmer in a saucier and let it sit for approximately 30 minutes covered with a lid. As your ingredients cool, preheat your oven to 325°F and place 4 Mini Au Gratin Dishes on a Small Sheet Pan.

Next, whisk the egg yolks with ¼ cup (60 ml) of the sugar for 2 minutes or until pale and thick. Before dividing the mixture before your Mini Au Gratin Dishes, heat the cream mixture until it is steaming. Bake for approximately 35 minutes or until the crème brûlée is set around the edges but still slightly wobbly at the centre.

The frosted cranberries are a thoughtful final touch, complementing the crème brûlée perfectly. Watch how Le Creuset prepares this Orange, Vanilla, and Cardamom Crème Brûlée and get baking!

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Coconut and White Chocolate Layer Cake

Whether you are invited to a friend’s house, or want to offer your guests a delicious dessert, our Coconut and White Chocolate Layer Cake makes for a great addition to any holiday menu.

With the oven preheated to 350°F (180°C), whisk together the flour, coconut, baking powder and salt and combine the coconut milk and buttermilk. Next, beat the butter and coconut oil before adding the sugar and beating it until light and fluffy.

Once the eggs have been introduced, add the dry ingredients alternating with the coconut milk mixture until combined and spread the batter evenly across the Rectangular Roaster. The Roaster will take care of much of the rest, exposing it to a consistent heat source as it bakes.

The white chocolate coconut icing is really the cherry on top of the cake, injecting some much-needed flavour into this delicious, layered cake. This recipe takes just over three hours from start to finish, but accommodates between 12 to 15 servings, making it a family-friendly dish.

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