There are two main elements to our holiday traditions that we can’t live without: our favorite Christmas movies, and really really good food to eat alongside them. Just this past week, my mom and I were brainstorming on which Christmas movies we couldn’t possibly miss this season when we suddenly pivoted topics and got on a long tangent about the to-die-for food/drinks that appeared on screen instead. From Judy’s Hot Cocoa in The Santa Clause to Buddy’s Special Spaghetti in Elf, it seemed like each recipe was more and more tempting than the last.
So, here we are, doing just that! Whether your film of choice is a well-loved classic or something newer on the scene, making a moment during the holidays can be as simple as popping one on your TV and getting into the spirit by creating a meal that matches.
(and yes, I just took this picture of the Rockefeller Christmas Tree the other night…so insanely cool)
Elf
In Elf, Buddy dives into everyone’s favorite breakfast food before his first day in the office – spaghetti. For our take on this, we give you Ina Garten’s Real Meatballs and Spaghetti recipe. It is our all-time favorite spaghetti recipe, and can be made with or without maple syrup/candy canes/candy corn, depending on your preference.
Spaghetti and Meatballs
Ingredients
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 lb ground beef
- 1 cup fresh gluten-free bread crumbs (6 slices, crusts removed)
- 2 tbsp chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 extra-large egg, beaten
- vegetable oil
- olive oil
For the sauce
- 1 jar Rao's marinara
For serving
- 1 1/2 lbs gluten-free spaghetti, cooked according to package directions
- freshly grated Parmesan
Instructions
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, pour the Rao's into the pan and stir.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Miracle on 34th Street
For the classic New York Christmas film, Miracle on 34th Street, we went off of their delicious dinner menu and brought our own chicken recipe to the table. Queue Skillet Roasted Chicken and Potatoes! Perfect for that traditional holiday meal where the promise of Santa’s arrival is lingering in the air.
Skillet-Roasted Chicken and Potatoes
Ingredients
- 4 large bone-in, skin-on chicken thighs (2 1/2-3 pounds total)
- Kosher salt and freshly ground black pepper
- 2 1/2 cups buttermilk, shaken
- Good olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine, such as Chablis
- 1 1/2 teaspoons fresh thyme leaves
- 1/8 teaspoon sweet Hungarian paprika
- 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh chives
Instructions
- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Home Alone
You can’t get much more family-friendly-Christmas than Home Alone…just like you can’t get more Home Alone than a lovely cheese pizza. This time around, why not try a Sheet Pan Tomato Herb Pizza. You make your own sauce with blistered cherry tomatoes fresh out of the oven, and top it with plenty of cheese (Kevin would approve), and pepperoni of course.
Sheet Pan Tomato Herb Pizza
Ingredients
- 1/2 lb pizza dough (we prefer homemade)
- 3 cups cherry tomatoes
- 4 cloves garlic (2 whole smashed, 2 grated)
- 2 tsp fig preserves
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh thyme leaves
- 1 pinch crushed red pepper
- 1 pinch kosher salt and black pepper
- 1/4 cup fresh basil, chopped, plus more for serving
- 1/4 cup fresh oregano, chopped
- 1-2 tsp fennel seeds
- 1 cup shredded whole milk mozzarella
- 1 cup shredded fontina cheese
- 1/2 cup grated parmesan or asiago cheese
- 3 oz pepperoni, sliced
Instructions
- Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
- Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest for at least 30 minutes, preferably 2-5 hours, if time allows.
- To make the sauce. In a roasting pan, combine the tomatoes, olive oil, 2 cloves smashed garlic, fig preserves, thyme, and a pinch each of salt and pepper. Roast in the middle of the oven at 500 degrees F. for 10-15 minutes, until the tomatoes burst. Using a fork, smash the tomatoes down until a chunky sauce forms. Is using canned tomatoes, just simmer on the stove until thickened. Alternately, you can use your favorite marinara sauce too.
- To make the herb seasoning. In a bowl, combine the basil, oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper.
- To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Spread on the sauce, you may not need it all. Top with cheese, then pepperoni. Sprinkle the herb seasoning over top.
- Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and addition crushed red pepper flakes.
The Santa Clause
My mom could attest to this herself, but one of her all-time favorite scenes in a Christmas movie is this one from The Santa Clause. Judy, the elf, brings Scott Calvin his hot chocolate before bed. She says it’s not too hot, not too cold, and with the perfect amount of chocolate – to which he agrees. Ever since we first saw that scene, we’ve been dying to test the hot chocolate for ourselves…and this one was the closest we’ve found thus far!
Judy’s Hot Chocolate
Ingredients
- 2 cups whole milk
- 1 cup dark chocolate chips
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- cinnamon sticks
- whip cream/Cool Whip
Instructions
- Pour 3/4 cup of milk into a medium sized sauce pan and place on medium heat. You want the milk to steam, but not to boil.
- Add the chocolate chips and mix until fully melted and combined.
- Add in the vanilla, sugar, cinnamon and salt. Mix.
- Pour the rest of the milk into the mixture. Once all the ingredients have been thoroughly incorporated, serve the hot cocoa in a mug of your choice. Top with whip cream (we love Cool Whip) and a cinnamon stick!
