The five guilty pleasures of Christmas, Part 1

Let’s face it. The holidays are all about guilty pleasures. We know we shouldn’t have this or that but we still have it and enjoy it. It is the right and perfect time to succumb to all temptations and be excused for it.

For me is all the Latino-inspired holiday recipes that wires me in that direction. Perhaps because growing up our holiday table looked just like a Roman bacchanal— a large display of cold cuts and salads, hot meats and entrees, garnishes, all sort of beverages, plethora of desserts, fresh and dried fruits, a wide variety of cheeses and of course, panettone. Among some of the many cuts of meat we had turkey, roasted pig, baked ham, grilled red meat, fish, and chicken. Oh and cold cuts and charcuterie as well.

So lets get started with the top five guilty pleasures of Christmas…Yes, according to me.

On top of my list I have a bunch of small bites (tapas) that I love serving anytime I have people over especially around the holidays. And we could all argue that sometimes they are the best part of the meal.

Think small bites ideas

• Manchego-quince-jicama skewers with watercress
• Blue cheese sliders on brioche or olive oil cake
• Flank steak with chimichurri sauce over toasted baguette
• Empanaditas with piquillo sauce and green salsa
• Chipotle beef mini tacos
• Chorizo stuffed dates with harissa sauce
• White bean hummus bruschetta with arugula, caramelized Onions and toasted pine nuts
• Triple cheese pizza bites or lasagna bites
• Pigs in a blanket, bacon wrapped hot dog bites (or wrapped around deep fried potato skins with chicharrón)
• Black bean tostadas with corn salsa, queso fresco, tomatillo and crunchy romaine

SEE ALSO: If Ben & Jerry’s won’t do it; here’s how to make homemade ‘Soy’ ice cream

Baked ham recipe

Serves 18

This is an iconic Christmas dish that makes your house deliciously cozy, hat requires some time but almost zero attention. It is also great for bringing to someone else’s dinner party; can be cooked ahead of time and it is very easy to carry and serve.

Ingredients

1 (12 pound) bone-in ham, rump portion

1/2 cup whole cloves

1 cup packed brown sugar (or maple syrup)

4 cups water, or as needed

Directions

Preheat the oven to 350 degrees F.

Place ham in a roasting pan, and press whole cloves into the top at 1-2 inch intervals. Pack the top with a layer of brown sugar.

Pour enough water into the bottom of the roasting pan to come to 1-inch depth. Cover the pan tightly with aluminum foil or a lid.

Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F. (Make sure the meat thermometer is not touching the bone.)

Let stand for about 20 minutes before carving. Serve with Cabernet Sauvignon or Pinot Noir.

SEE ALSO: The 5 favorite Latino foods in United States

Side dish: Creamy Chesnut purée

Serves 4

Chestnuts always mark the beginning of winter and belong to the true spirit of the holidays. You can serve this creamy side dish alongside meats such as baked ham, roasted turkey, pig, game, red meat, or pork. (*To speed up the cooking time use canned chestnuts packed in water.)

Ingredients

1 pound whole chestnuts

1/3 cup heavy cream, plus extra for later

2 Tbsp. unsalted butter, plus extra

Sea salt or Kosher and fresh ground pepper, to taste

Directions

Cut an “X” on the flat side of the chestnut shells, and place them in a pot. Add enough cold water to cover them and bring it to a boil.

Cook for 15-20 minutes or until tender.

Drain and peel off the shell and inner skin while they are still warm, as it gets easier to peel them. Place them in a food processor or blender. Purée until smooth. Transfer the purée to a heavy-bottomed pot over low heat. Stir well. Add cream and butter. Stir to combine.

Season to taste with salt and pepper. Add more cream (or milk) and butter if desired. Serve immediately.

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