Best Christmas Tree Sours Recipes

Crudite Christmas Tree with Sour Cream and Chive Dip image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14

6 ounces cream cheese, at room temperature
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice, plus 1 teaspoon zest
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1/2 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
Kosher salt
1 large head broccoli, cut into florets
1 small head cauliflower, broken into florets
One 2-inch piece English cucumber, plus half-moon slices for decoration
1 orange or yellow bell pepper, cut into strips and star shapes with a small star cutter
Grape tomatoes, for serving

Steps:

For the dip: Combine the cream cheese, sour cream, horseradish, lemon juice, lemon zest, granulated garlic, 1/4 teaspoon salt and a generous grinding of black pepper in the bowl of a food processor. Process until well combined and smooth. Transfer the dip to a medium bowl and fold in the chives and parsley. Cover and refrigerate until ready to serve.
Bring a large pot of salted water to boil and prepare an ice bath by filling a large bowl with ice water. Add the broccoli to the boiling water and blanch until bright green and crisp tender, 2 to 3 minutes. Remove with a strainer to the ice bath. Repeat with the cauliflower. Drain the vegetables well and pat them very dry.
To build the tree, make a triangle of broccoli florets in the center of a serving platter. Place the cucumber piece, skin side up, at the base of the tree as a stump and scatter the cauliflower on either side. Decorate the tree with tomatoes, cucumber slices and pepper strips and stars, leaving one star for the top.

Christmas Tree Tarts image

Provided by Ree Drummond : Food Network

Categories dessert

Time 45m

Yield 8 tarts

Number Of Ingredients 5

One 14.1-ounce box refrigerated rolled pie crusts, such as Pillsbury
1 large egg
One 21-ounce can cherry pie filling
Fresh rosemary sprigs, for garnish
2 tablespoons confectioners' sugar

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unroll one of the pie crusts onto a cutting board. Using a 2 1/2-inch plain-edged round cutter, cut out 8 circles from the crust. Place the circles on the parchment-lined baking sheet. Discard the remaining dough.
Unroll the second pie crust onto the cutting board. Using the same 2 1/2-inch round cutter, cut out 8 more circles. Then, use a 2-inch plain-edged round cutter and cut out 8 smaller circles from the larger circles on the board. Set aside the rings. Using a 1 1/2-inch Christmas tree cutter, cut out 8 small trees from the smaller full circles. You should now have eight 2 1/2-inch full circles, eight 2 1/2-inch rings and eight small Christmas trees of dough.
Beat the egg with 1 tablespoon of water. Use your finger or a brush to brush the edge of the 2 1/2-inch circles. This will help the rings adhere during baking. Lay the rings on top of the egg-washed circles. Working carefully, spoon 3 cherries into the center of each tart. Place a tiny tree on top of each tart over the cherries. The trunk of the tree should be touching the outer ring. Using your finger or a pastry brush, brush the pie-crust ring and tree with the egg wash. Bake the tarts until the dough is golden brown, about 15 minutes. Allow to cool completely.
Create a bed of rosemary on a platter or cake stand and arrange the baked tarts on top of the rosemary. Dust with confectioners' sugar and enjoy!