Cozy up your next winter gathering with a menu that warms the soul and delights every palate. From elegant appetizers to indulgent desserts, these ten recipes will help you host a dream-worthy dinner party that celebrates the season’s best flavors. Using fresh produce, seasonal spices, and comforting techniques, you’ll create a seamlessly curated feast that guests will rave about.
Appetizers
1. Roasted Butternut Squash Soup Shots
Ingredients (serves 6)
- 1 kg butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, minced
- 750 ml vegetable stock
- ½ tsp ground nutmeg
- Salt and pepper
Method
Toss squash, onion, and garlic in olive oil, salt, and pepper. Roast at 200 °C for 25 minutes. Transfer to a pot, add stock and nutmeg, then simmer 10 minutes. Blend until smooth. Serve in small shot glasses with a drizzle of crème fraîche and a sprinkle of chives.
2. Brie and Cranberry Puff Pastry Bites
Ingredients (makes 24 bites)
- 1 sheet puff pastry (approx. 250 g), thawed
- 200 g Brie, rind removed and cubed
- 100 g cranberry sauce
- 1 egg, beaten (for egg wash)
Method
Preheat oven to 190 °C. Cut pastry into 24 squares, press into mini muffin tin. Fill each with a cube of Brie and a teaspoon of cranberry sauce. Brush edges with egg wash. Bake 15–18 minutes until golden and puffy. Serve warm.
Main Course
3. Braised Beef Short Ribs in Red Wine
Ingredients (serves 6)
- 2.5 kg beef short ribs
- Salt and pepper
- 2 tbsp flour
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 750 ml dry red wine
- 500 ml beef stock
- 2 sprigs fresh rosemary
- 2 bay leaves
Method
Season ribs, dust with flour. Brown in olive oil, then set aside. Sauté vegetables until soft. Return ribs to pot, add wine, stock, and herbs. Bring to a simmer, cover, and braise in a 160 °C oven for 3 hours until meat is fork-tender. Skim fat and serve over creamy mash.
4. Maple-Glazed Roast Chicken with Root Vegetables
Ingredients (serves 6)
- 1 whole chicken (≈2 kg)
- Salt and pepper
- 2 tbsp Dijon mustard
- 3 tbsp pure maple syrup
- 1 lemon, halved
- 500 g mixed root vegetables (carrots, parsnips, potatoes), chopped
- 2 tbsp olive oil
- Fresh thyme sprigs
Method
Preheat oven to 180 °C. Rub chicken inside and out with salt, pepper, mustard, and maple syrup. Stuff cavity with lemon halves and thyme. Toss vegetables in oil, salt, and thyme; arrange around chicken in roasting tray. Roast 1 hour 20 minutes, basting occasionally, until chicken juices run clear.
Sides
5. Truffle Mashed Potatoes
Ingredients (serves 6)
- 1.5 kg floury potatoes, peeled and cubed
- 60 g unsalted butter
- 150 ml warm milk
- 1 tbsp truffle oil
- Salt and white pepper
Method
Boil potatoes until tender, drain well. Mash with butter and milk until smooth. Stir in truffle oil, season to taste. Keep warm until serving.
6. Honey-Roasted Brussels Sprouts with Pecans
Ingredients (serves 6)
- 800 g Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp runny honey
- 60 g toasted pecans, roughly chopped
Method
Toss sprouts in oil, salt, and pepper. Roast at 200 °C for 20 minutes. Drizzle with honey, toss with pecans, and roast 5 minutes more.
Drinks
7. Spiced Mulled Wine
Ingredients (serves 8)
- 2 bottles dry red wine (2×750 ml)
- 100 g sugar
- Peel of 1 orange
- 4 cinnamon sticks
- 6 cloves
- 3 star anise
- 2 cardamom pods
Method
Combine all ingredients in a large pot. Gently heat to just below simmer, stirring until sugar dissolves. Keep warm on low heat for 30 minutes. Serve in heat-proof glasses with a cinnamon stick garnish.
8. Hot Chocolate with Salted Caramel
Ingredients (serves 6)
- 1 l whole milk
- 200 g dark chocolate (70%), chopped
- 4 tbsp salted caramel sauce, plus extra for drizzling
- Whipped cream (optional)
Method
Heat milk until steaming, remove from heat. Whisk in chocolate until melted, then stir in caramel sauce. Divide among mugs, top with cream and a caramel drizzle.
Desserts
9. Dark Chocolate Yule Log (Bûche de Noël)
Ingredients (serves 8–10)
- 4 eggs, separated
- 100 g caster sugar
- 80 g plain flour
- 20 g cocoa powder
- 200 ml whipping cream
- 100 g dark chocolate, melted
- Icing sugar, for dusting
Method
Whisk egg yolks with half the sugar. Whisk egg whites with remaining sugar until stiff peaks. Fold whites into yolk mixture, then sift in flour and cocoa. Spread batter on a lined baking tray; bake at 180 °C for 10 minutes. Roll in a tea towel dusted with sugar; cool. Whip cream, fold in melted chocolate, unroll sponge, spread filling, reroll. Dust with icing sugar.
10. Pear and Almond Tart
Ingredients (serves 8)
- 1 sheet sweet shortcrust pastry (≈250 g)
- 3 ripe pears, thinly sliced
- 100 g ground almonds
- 100 g unsalted butter, softened
- 100 g sugar
- 2 eggs
- 1 tsp almond extract
Method
Preheat oven to 180 °C. Line a tart tin with pastry. Beat butter and sugar until pale, add eggs, almonds, and extract. Spread frangipane over base, arrange pear slices on top. Bake 35–40 minutes until golden and set. Cool slightly before serving.
Elevate your winter dinner party with these thoughtfully paired courses. Each recipe balances warmth, texture, and seasonal flair—ensuring your guests leave comforted and impressed. Enjoy the art of hosting and the joy of sharing a truly memorable meal.
