Celebrate the magic of Christmas with a collection of heartwarming recipes that bring the spirit of the season straight to your kitchen. The Cozy Christmas Cookbook is your ultimate guide to festive cooking, filled with 90 delicious recipes that capture the joy, warmth, and togetherness of the holiday season. From show-stopping main dishes and soul-warming soups to delectable desserts and comforting drinks, this cookbook has everything you need to create unforgettable holiday meals.

Each recipe is designed to be as approachable as it is flavorful, with easy-to-follow instructions, accessible ingredients, and tips to ensure perfect results every time. You’ll find a rich variety of dishes to suit every taste, including hearty classics like Herb-Roasted Turkey with Sage Stuffing, cozy bowls of Winter Vegetable Stew with Thyme, indulgent Spiced Gingerbread Bundt Cake, and festive drinks like Chai-Spiced Apple Cider.

Whether you’re hosting a grand family feast or enjoying a quiet evening by the fire, The Cozy Christmas Cookbook will help you create beautiful dishes that taste as magical as they look. This cookbook also includes thoughtful tips for stress-free holiday cooking, creative ideas for using leftovers, and advice on creating a warm, inviting kitchen that captures the spirit of the season.

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Ho, Ho, Holiday Appetizer Wreath

MAKES 4 TO 8 SERVINGS

USE A LARGE, ROUND PLATTER

What’s more festive than a Christmas wreath? One you can eat! This year, your wreath doesn’t only have to hang on the door. It can be on your plate! This wreath, mixed and matched with hardy meats and veggies, is a decorative and delicious addition to Christmas dinner.

Ingredients

1 yellow summer squash, peeled into ribbons with a vegetable peeler

4 slices black pepper turkey breast

1 cup (150 g) mixed colour cherry tomatoes

10 bocconcini (mini mozzarella balls)

1 red bell pepper, cut into 1-inch (2.5 cm) pieces

1 whole pickle, cut into chunks

1 cup (120 g) pitted green and black olives

18 large slices pepperoni or hard salami

3 mini saucisson

Curly kale, to garnish

Fresh rosemary sprigs, to garnish

Fresh mint sprigs, to garnish

Instructions

1. Thread all the ingredients onto cocktail sticks or skewers, alternating the placement of ingredients on each cocktail stick. For the meat, fold the slices in half and then in half again before threading onto the sticks. For the zucchini, create waves by folding the ribbons back and forth on each other before threading onto the sticks.
2. To assemble the wreath, place the cocktail sticks in a circle on the platter. Tuck the kale and rosemary into the gaps to fill out the wreath. Add the sprigs of mint on top.

Festive Tip: If you’re vegan or vegetarian, you can substitute the meat for other veggies for a savoury wreath or fruit for a sweet one.

Recipe published with the permission from Manda Group.