Go All-White Everything with My Handpicked Recipes
I love to build a dinner party around a theme, and this year we’re going all-out with “White Christmas.” There’s something so elegant and artful about a monochromatic dinner that I think will make the night all the more memorable. And the best part is, this delicious feast is actually rather healthy, with a seafood focus and tons of delicious veggies! Who knows, you might even have room for an extra Eggnog truffle or two.

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Winter Crudites with Buttermilk Dip

Courtesy of Martha Stewart



1 cup buttermilk
1 cup creme fraiche or sour cream
½ cup coarsely chopped fresh dill
Coarse salt and freshly ground black pepper
1 ½ tablespoons fresh lemon juice
Pinch of cayenne pepper
1 ¼ teaspoons coarse salt
Assorted crudites, such as celery stalks, hearts of romaine, icicle radishes, cucumber spears, and blanched cauliflower florets and white asparagus, for serving



Directions: Combine buttermilk, creme fraiche, dill, lemon zest and juice, and cayenne in a bowl. Season with salt and black pepper.
Refrigerate, covered, up to 1 day. Stir until smooth before serving. Arrange crudites in glasses (or on a platter), and serve, with dip.
Next Recipe: Seared Scallops

Seared Scallops

Courtesy of Pop Sugar



5-6 large scallops
Cooking spray
⅓ cup white wine
1 tablespoon minced white onion
3 tablespoons chilled butter
1 ½ tablespoons chopped fresh parsley
1 ½ tablespoons chopped fresh green onion
Salt and pepper, to taste
For even more flavor, throw in a teaspoon of fresh marjoram, thyme, or tarragon at the last stage of cooking the sauce.



Directions: Place a skillet over medium-high heat until thoroughly heated. Coat scallops with cooking spray, and then salt and pepper right before placing on skillet. Carefully place scallops in hot skillet. Sear 3-5 minutes or until browned, flip sides, and cook another 2-3 minutes. Remove scallops from pan, and keep them warm in an oven at 150-175ºF.
In same pan, add wine to deglaze the pan, or use a wooden spoon to scrape the brown bits from the pan. Add onion, and bring wine to a boil. Boil for 5 minutes or until liquid reduces to 2 tablespoons. Over low heat, whisk in butter cubes, 1 tablespoon at a time, until fully incorporated. Stir in parsley and green onion. Salt and pepper to taste. Serve scallops with sauce.
Next Recipe: White Pizza

White Pizza

Courtesy of Table For Two



1 recipe for whole wheat-blend pizza dough
3 tablespoons olive oil
3 cloves garlic, minced
2 cups shredded whole-milk mozzarella cheese
1½ teaspoon Italian seasoning
Salt, to taste



Directions: Preheat oven to 450 degrees Fahrenheit and lightly flour a 13-inch pizza pan. Using your hands, gently stretch the dough in the pizza pan. Leaving a 1-inch border from the edge, brush olive oil and minced garlic all over the dough. It’s okay if the minced garlic doesn’t cover all the space.
Sprinkle mozzarella cheese all over top then the Italian seasoning and salt. Bake for 12-13 minutes or until cheese is bubbling and the crust has browned around the edges. Let cool for about 5-10 minutes before slicing and serving.
Next Recipe: Potato Leek Soup

Potato, Leek & Fennel Soup
With Bacon

Courtesy of The Kitchn



2 tablespoons extra virgin olive oil
4 leeks, tender white parts with a little green only, thinly sliced
1 fennel bulb, cored and thinly sliced
2 cloves garlic, crushed
2 large potatoes, scrubbed, peeled, and chopped into small dice
3 cups chicken or vegetable stock
Salt to taste
½ cup heavy cream (optional)
¼ pound (4 strips) extra-thick bacon
Fresh chives, snipped, to garnish



Directions: Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced leeks, fennel and garlic along with a generous pinch of salt. Cook without browning just until the vegetables soften.

Turn the heat up to medium-high, add the potatoes, and stir. Add the stock, and bring it up to a boil. Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.

Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency. Season generously with salt and pepper, and stir in the heavy cream (if using).

Cook the bacon in a wide skillet until crisp. Gently reheat the soup, without letting it boil. Ladle the soup into bowls, and crumble bacon and sprinkle over chives, to serve.

Next Recipe: Bread Wreath

Christmas Bread Wreath

Courtesy of The Bread She Bakes



1kg strong bread flour (plus a little extra for dusting)
650ml water, lukewarm
21g (3 sachets) dried yeast
½ tablespoons honey
1 level tablespoon salt
A few sprigs of fresh rosemary, finely chopped
1 tablespoon of fresh thyme leaves



How to prepare the bread dough
Prepare all your ingredients.

Add 200ml of the lukewarm water, the honey, 1 sachet of yeast and 4 tablespoons of flour into a large bowl and mix together with a balloon whisk. Don’t add salt at this stage!

Leave to rest in a warm place for about ½ an hour.

Add the remaining ingredients to make the dough. Start with the flour, then add half the

water followed by the yeast, salt, rosemary, thyme and finally the rest of the water, using a fork to stir initially until the dough starts to combine.
Knead for 10 minutes to form an elastic dough.

Place in a lightly floured bowl, cover with a clean kitchen towel and leave to rest in a warm, draught-free place until it has doubled in size (approximately an hour).


How to shape the bread wreaths
Knock the air out of the dough with your hands.

If required – lightly dust the dough to avoid it sticking to your hands.

Flatten the dough, then divide into three equal parts. You can use a serrated knife to help with this.
Form each part into a roll (approximately 25 cm long), then combine the ends into a ring i.e. the wreath-form. Wet your hands with warm water to help fuse the ends together.

Place each wreath on a piece of baking paper and allow to rest for half an hour in a warm place.

Preheat the oven to 220°C.

Lightly dust the dough with flour.
Using kitchen scissors make deep cuts into the dough ring. Cut almost to the bottom of the wreath to achieve the desired effect.

Carefully place the resulting ‘wedges’ out away from the ring to form points.

Since it’s Christmas, I used some rosemary sprigs to decorate the wreath and rock salt to garnish the top of the bread wreath.

Slide the ring and the parchment paper right onto the wire rack (or baking stone if you have one) and bake for 25-30 minutes or until golden brown and hollow when tapped at the bottom.

Next Recipe: White Salad

White Salad with Fennel & Mushrooms

Courtesy of Sweet Paul



1 fennel, thinly sliced
10 white mushrooms, thinly sliced
½ cup Parmesan, thinly sliced
grated zest from 1 lemon
4 tablespoons lemon juice
glug of olive oil
salt & pepper, to taste



Directions: Place fennel, mushroom, Parmesan, and lemon zest on plates. Drizzle with lemon juice and olive oil. Season with salt and pepper and serve.
Next Recipe: Champagne Risotto

Champagne Risotto

Courtesy of Heather Christo



2 tablespoons olive oil
2 tablespoons butter
½ yellow onion, minced
1 ½ cups arborrio rice
8 cups liquid: 3 cups champagne,
3 cups chicken broth, 2 cups water
1 cup finely shredded parmesan cheese
Kosher salt to taste
Parmesan and fresh thyme leaves to garnish



Directions: In a large sauté pan, add the olive oil and the butter and melt together over medium low heat. Add the minced onion and sprinkle with salt. Cook over medium low heat until the onion is soft and translucent.

Add the rice to the pan and it in with the onions, oil and butter. Cook for a few minutes until the rice is translucent except for the white center in each grain of rice. This will be about 3-5 minutes.

Add 1 cup of champagne and deglaze the pan with it. Turn the heat up to medium and stir the rice constantly as the champagne cooks off and is absorbed by the rice.

Add the 2nd cup of champagne and stir until it is almost all absorbed, follow the same instructions for the 3rd cup of champagne.

Next add the chicken broth in the same way, stirring constantly and adding just one cup at a time. If your rice is still too firm, add 2 cups of water, one at a time and stir until the rice is al dente and very creamy from all of the stirring.

At the last minute, turn the rice to low and add the cheese and stir it in well. Season to taste with kosher salt. Spoon onto serving plates or bowls and garnish with extra finely shredded parmesan and a sprinkling of fresh thyme leaves.

Next Recipe: Sole à La Meunière

Sole à La Meunière

Courtesy of Leite’s Culinaria



6 Dover sole fillets
1 ¼ teaspoons salt
½ teaspoon freshly ground white pepper, plus more to taste
¾ cup flour
6 tablespoons olive oil or unsalted butter
12 tablespoons (1 ½ sticks) unsalted butter
Juice of 2 lemons (¼ cup)
¼ cup roughly chopped fresh flat-leaf parsley



Directions: Preheat the oven to 300°F (149°C). Dry the sole fillets and season both sides with 3/4 teaspoon of the salt and the white pepper. Place the flour on a plate and season it with a little more salt and white pepper. Dredge the fillets in the flour and shake off the excess.

Heat 2 tablespoons of the oil or butter in a large nonstick saute pan over a medium-high flame until hot but not smoking. Add 2 of the fillets and cook until lightly golden on each side, about 3 minutes. Transfer the fillets to a baking sheet and place in the warm oven to keep warm. Wipe out the pan, add 2 more tablespoons of oil or butter to the pan to heat,

and repeat with 2 more fillets. Repeat with the remaining 2 fillets.

Transfer all the cooked fillets to the oven. Wipe the pan clean and place over a medium flame. Add the 12 tablespoons of butter to the pan and let it melt, foam, subside, begin to bubble again, and turn a nutty brown. Immediately remove from the heat and carefully add the lemon juice, parsley, the remaining 1/2 teaspoon of salt, and several grindings of white pepper to taste. (Be careful, as the butter will most likely spatter angrily when you add the lemon juice.) Serve the fillets on warm plates and spoon some of the sauce over each one.


Roasted White Asparagus

Courtesy of Sacramento Street



6-8 spears white asparagus
A handful of caper berries
Melted ghee or coconut oil
Flaky sea salt
For the Mustard Dill Dressing:
2 Tbsp. olive oil
2 tsp. apple cider vinegar
2 tsp. Dijon mustard
1 tsp. honey or maple syrup
pinch sea salt
1 Tbsp. finely chopped fresh dill, more for garnishing



Directions: Preheat oven to 400°F/200°C. Wash and trim asparagus (snap off the ends instead of cutting them – this ensures that you remove the woody bottom parts which differ from spear to spear). Peel the spears from top to bottom to remove their stingy outer portion. Drain the caper berries and slice in half lengthwise.

Place asparagus and caper berries on a baking sheet and drizzle with ghee or oil. Sprinkle lightly with salt and place in the oven. Bake for 10-20

minutes (this will vary depending on the thickness of the asparagus) until slightly golden at the tips and al dente – tender, but with some tooth. While the asparagus is roasting, whisk all the dressing ingredients together.

Place cooked asparagus a serving tray and drizzle with the Mustard Dill Dressing while still hot, sprinkle with more salt if desired. Garnish with springs of dill. Serve immediately.


Truffled Cauliflower Mash

Courtesy of Colorful Eats



1 large head of cauliflower
1 tbsp olive oil
4 tbsp butter, divided
¾ tsp Celtic sea salt
¼ tsp pepper
1 cup chicken broth
2 cloves garlic, crushed
2 tbsp white truffle oil
2 green onions, sliced
½ cup micro greens
½ cup parmesan cheese shavings, optional



Directions: Preheat oven to 400 degrees F. Cut cauliflower into small florets.  Place in a baking dish and drizzle with olive oil, butter slices, salt and pepper. Roast for 30 minutes, rotating half way through.

Remove cauliflower from the oven and place in a blender along with any roasting juices.  Add in

chicken broth and garlic. Blend until smooth. In a small sauce pan, melt remaining butter.  Remove from heat and stir in truffle oil.

Scoop cauliflower mash onto plate and drizzle with truffle butter. Garnish with green onions, micro greens and parmesan shavings.


Next Recipe: Eggnog Truffles

Eggnog Truffles

Courtesy of The Gunny Sack



Makes 30 truffles
1 cup white chocolate chips
½ cup eggnog
2¾ cups crushed vanilla sandwich cookies, divided (I used Golden Oreos)
1 package vanilla candy melts or vanilla almond bark



Directions: Heat white chocolate chips and cream in the microwave for 1 – 1½ minutes. Stir until smooth. Mix in 2½ cups crushed cookies. Place the bowl in the freezer for 15-20 minutes until thickened.

Use a one tablespoon dough scoop to make even sized truffles. Roll the truffles between your hands to make them into smooth balls.

Place on a parchment covered tray and freezer for 15 minutes to harden.

Dip the truffles into melted white chocolate. Place the dipped truffles on a parchment covered tray and sprinkle immediately with the extra cookie crumbles before the white chocolate hardens. One the coating is set, store the truffles in the fridge in covered container.

Next Recipe: Angel Food Cake

Angel Food Cake

Courtesy of Plated Stories



1 cup flour (cake flour, if you have)
¾ cup confectioner’s/powdered sugar
10 egg whites (should come to about 1 ¼ liquid cups) at room temperature
1 ¼ tsp cream of tartar (if you don’t have, stabilize the whites with a few drops lemon juice)
¾ cup granulated sugar
¼ tsp salt
1 tsp vanilla
½ tsp almond extract, optional



Directions: Preheat oven to 350°F (180°C). Sift together the flour and confectioner’s/powdered sugar, sift again 3 or 4 times total.

Beat the whites, cream of tartar/lemon juice, the salt and the vanilla/almond extracts until foamy then continue beating as you gradually beat in the granulated sugar until stiff peaks hold. Fold

in the flour/sugar mixture in four additions.

Mound into an ungreased 10-inch tube pan. Bake 30 – 40 minutes (depending upon your oven) until set and a tester inserted in the center comes out clean. Cool inverted. Michael always drizzled chocolate glaze on top, allowing it to drip down the sides of the white cake.

Next Recipe: After Dinner Sips

After Dinner Sips




White Hot Chocolate
Courtesy of Gimme Some Oven

4 cups of milk of your choice (or you can substitute heavy cream or half and half, or do a mixture)
1 tsp. vanilla extract
8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
whipped cream or marshmallows for topping

Directions: Stir together milk, vanilla and chopped white chocolate in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer.  (Do not let it come to a boil.)  Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.

Moscato Grappa

A chic sip to go with those truffles—we love this delicate dessert wine with a gorgeous bottle worthy of the occasion.

Yes please!




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