Best Christmas themed foods for potlucks

 Fun themes and a dish to go with them all

Up the ante on the fun and innovation this Christmas at your office potluck. We’re sharing some unique and very fun but easy to implement themes along with dishes that complement each one. 

𝗧𝗵𝗲𝗺𝗲: 𝗖𝗵𝗿𝗶𝘀𝘁𝗺𝗮𝘀 𝗯𝘂𝘁𝘁𝗲𝗿 𝗯𝗼𝗮𝗿𝗱𝘀

Community food platters bring everyone to the table and what better than the newest butter board trend? After all, it is Christmas and there is no better time to indulge. With festive flavours from herbs, roasted nuts and seasonal fruit, get innovative with the shapes, like a Christmas tree!

𝗕𝘂𝘁𝘁𝗲𝗿 𝗯𝗼𝗮𝗿𝗱 𝘁𝗿𝗲𝗲

A tree shaped butter board for Christmas is a great way to spread the festive cheer without spending hours on a dish. Aesthetically and visually stunning, glam up your butter board with festive flavours with herbs like thyme and rosemary, honey and fruits. Softened butter, crusty bread and a variety of textures make this one a winner.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

• ¾ cup butter, softened

• ¼ cup cranberry compote or jam 

• ¼ cup chopped toasted walnuts

• ¼ cup pomegranate

• 1 tbsp fresh thyme leaves

• 1 tsp chopped fresh rosemary leaves

• 2 tbsp honey

• ½ tsp sea salt

• ¼ tsp ground black pepper

• 1 baguette, sliced into 1/3 inch thick pieces

𝐌𝐞𝐭𝐡𝐨𝐝

1. Take a marble slab or glass tray that is big enough for the people you want to serve or double the            ingredients and make 2 boards.

2.  Take soft butter that you can easily swirl. Make sure it’s not melted.

3.  Use a spreader to scoop butter portions and swirl on your platter in the desired shape.

4.  Turn the plate as you go to create the pattern of a tree, ensuring the outer 2-inch perimeter is clean.

5.  Take the cranberry compote and spoon it in parts over the butter and swirl lightly to create patterns.

6.  Next, add walnuts, pomegranates and sprinkle fresh herbs.

7.  Drizzle honey and sprinkle fresh sea salt all over.

8.  Take the sliced baguette to grill or toast on both sides.

9.   Arrange the slices along the perimeter of the tree.

10.  Garnish with rosemary and thyme leaves, serve and enjoy!

𝗧𝗵𝗲𝗺𝗲: 𝗖𝗵𝗶𝗹𝗱𝗵𝗼𝗼𝗱 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲𝘀

Sweet or savoury, vegetarian or meaty, roasts or bakes, casseroles or side dishes, we all had that one special dish we looked forward to as kids. Bring a childhood favourite to your office potluck like sticky glazed chicken. For all you know, your colleagues and you could be licking your fingers clean. 

𝗦𝘁𝗶𝗰𝗸𝘆 𝗴𝗹𝗮𝘇𝗲𝗱 𝗰𝗵𝗶𝗰𝗸𝗲𝗻

With delicious, traditional spice flavours and a brown sugar overnight marinade, rest assured this is childhood happiness on a plate. Its moist, flavourful and sticky enough to have you licking your fingers clean.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

•  ½ kg chicken thighs with skin on bone

•  800 gm chicken drumsticks

𝑭𝒐𝒓 𝒕𝒉𝒆 𝒎𝒂𝒓𝒊𝒏𝒂𝒅𝒆

1.  5 tsp orange zest

2.  ½ cup orange juice

3.  ½ cup brown sugar

4.  ¼ cup apple cider vinegar

5.  1 tbsp olive oil

6.  2 tbsp Dijon mustard

7.  2 tsp cinnamon powder

8.  1.5 tsp garam masala

9.  1 tsp ginger powder

10.  1 tsp garlic powder

11.  2 whole star anise

12.  2 tsp salt

13.  ½ tsp black pepper

     𝑻𝒐 𝑮𝒂𝒓𝒏𝒊𝒔𝒉

1.  1 cup baby spinach

2.  Orange zest

3.  2 oranges, cut in wedges

 𝐌𝐞𝐭𝐡𝐨𝐝

1.  Mix all the marinade ingredients and slather the chicken with it. 

2.  Seal it all together in a ziplock bag and marinade for 24 hours in the fridge.

3.  Preheat your oven to 200° and line 2 trays with foil followed by parchment paper.

4.  Remove the marinated chicken and distribute it on the trays and pour the marinade on it. Roast for         30  minutes.

5.  Baste the chicken generously and roast for another 20 minutes, basting in intervals of  5 minutes till        the chicken is sticky and golden in colour.

6.  Once your top tray is almost done, switch tray positions, so the food is all done at the same time.

7.  Baste one more time with all the delicious sticky juices before you serve.

8.  To serve, add baby spinach as the base on your plate and add the chicken.

 9.  Decorate with orange wedges and serve.

𝗧𝗵𝗲𝗺𝗲: 𝗖𝗼𝗺𝗳𝗼𝗿𝘁 𝗳𝗼𝗼𝗱𝘀

Whipping up your favourite comfort food can spread happiness all around, especially if you find someone who loves it too. And nothing spells comfort more than a delicious red velvet cake dessert. Its decadent and the colours are as ‘Christmas-y’ as they get. 

𝗥𝗲𝗱 𝘃𝗲𝗹𝘃𝗲𝘁 𝘁𝗿𝗶𝗳𝗹𝗲 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

Easy to make with simple ingredients, this indulgent dessert is good enough to make all year around. With red velvet cake chunks and a sinful, fluffy cheesecake filling, bring joy to your palate!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

• 1 box red velvet cake mix and box ingredients

• 2 blocks of softened cream cheese

• 2/3 cup sour cream

• 1 tsp vanilla essence

• 2 cups powdered sugar

• 3 cups heavy whipping cream

𝐌𝐞𝐭𝐡𝐨𝐝

1 . Prepare a red velvet cake as per the box instructions in a 9 x 13 inch pan. Let cool.

2.  Use a stand mixer to beat the softened cream cheese on medium speed for approximately one                 minute, until smooth.

3.  Add in the sour cream and vanilla essence and beat on medium speed for about 30 seconds to one          minute till all ingredients are well mixed.

4.  Pour in ½ cup powdered sugar and beat on medium speed till well incorporated. Continue till all             powdered sugar is used.

5.  Remove the cream cheese mixture in a large bowl.

6.  In a separate bowl whip the heavy whipping cream till stiff peaks are formed.

7.  Take 1/3rd of the whipped cream and stir it into the cream cheese mix. Repeat the process till all              whipped cream is used.

8.  Be careful to not over-mix the cream.

9.  Cut the prepared red velvet cake into 3 parts. 10. Break one part into chunks and place at the bottom       of a large glass bowl.

11.  Layer it with 1/3 of the cream cheese filling. 12.Repeat with the rest.

13.  Add a garnish of your choice just before serving.

𝗧𝗵𝗲𝗺𝗲: 𝗜𝗻𝗱𝗶𝗮𝗻 𝗿𝗲𝗴𝗶𝗼𝗻𝗮𝗹 𝗳𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲𝘀

With the diversity India has to offer, why not look within and choose this unique theme? It allows colleagues to introduce you to their home dishes like mushroom stuffed crabmeat. There’s nothing quite like a desi Christmas celebration. 

𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗺𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝘄𝗶𝘁𝗵 𝗰𝗿𝗮𝗯 𝗺𝗲𝗮𝘁

Go beyond the generic dishes and feasts that can be laid out in the name of Christmas. Dwell deeper into India’s melting pot of cultures for this one to try authentic dishes and flavours. This Goan recipe is easy and delicious, while always finding a place on the table!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

• 500 gm button mushrooms, well sized

• 100 ml sour cream

• ½ tbsp chopped dill

• ¼ tsp pepper sauce

• Salt, to taste

• 200 gm crab meat

• 2 tbsp breadcrumbs

• 1.5 tbsp melted butter

• Black pepper, to taste

𝐌𝐞𝐭𝐡𝐨𝐝

1.  Wipe mushrooms clean with a damp towel.

2.  Take the mushroom stems out of the head and finely chop them while keeping the head intact. Set           aside.

3.  In a separate bowl, mix the chopped mushroom stems, sour cream, chopped dill, crabmeat, salt,             breadcrumbs, pepper sauce and black pepper.

4.  Stuff this mixture in the mushroom heads.

5.  Take a baking sheet and grease it well. 

6.  Arrange mushroom heads on the tray and brush with butter.

7. Bake at 180° for 15 minutes or till tender. Serve hot.

𝗧𝗵𝗲𝗺𝗲: 𝗦𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗿𝗲𝗱, 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗴𝗿𝗲𝗲𝗻

This uber Christmas theme is a fun way to get those creative juices flowing. Channel your inner master chef to create some delicious and innovative dishes that keep the essence of Christmas at the forefront. For something truly different, choose this cheese wreath recipe.

𝗖𝗵𝗲𝗲𝘀𝗲 𝘄𝗿𝗲𝗮𝘁𝗵

Gourmet up your cheese appetizer with a fun Christmas spin. Forget the generic platter, instead make a statement with a good looking cheese ball wreath that will have heads turning at your sheer innovativeness. Its festive, fun and right on theme!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

• 500 gm cream cheese

• 2 cups shredded cheddar cheese

• 2 tsp Worcestershire sauce

• Freshly ground black pepper

• Salt, to taste

• ¼ cup chives

•  ½ cup parsley

• ½ cup pickled red chilli peppers

• Crackers, to serve

• 5 sliced carrots, for crudites, to serve

𝐌𝐞𝐭𝐡𝐨𝐝

1.  Take a 6-cup Bundt pan and line it with plastic wrap.

2.  In a food processor, add cream cheese, cheddar cheese, Worcestershire sauce, salt and black pepper         and blitz till it’s a smooth consistency.

3.  Keeping aside two tbsp of the pickled red chilli peppers, fold the rest into the mixture.

4.  Spoon this cheese mixture into lined Bundt pan. Pack it evenly and tightly into an even layer, cover       in a plastic wrap and refrigerate overnight.

5.  Unwrap, invert and unmould the bundt pan on a serving platter.

6.  Sprinkle parsley, chives, and remaining red peppers evenly across this ‘wreath’.

7.  Serve with crackers and crudites.