A Simple yet Special Holiday Menu
Low-lift holiday magic, if you will!
I am so jealous of everyone’s holiday cookie tins this year.
It feels like every corner of the internet is brimming with beautifully curated tins of homemade cookies—each one thoughtfully planned, expertly baked, and styled to perfection. The idea of having the time, patience, and headspace to carefully pick recipes, plan a baking schedule, and even remember to leave the butter and eggs out to soften? That level of togetherness feels like a dream to me right now.
Every time I scrolled past a well-lit Instagram post, I caught myself thinking, “Maybe I could pull this off?” And honestly, I probably could. “If she wanted to, she would,” right? But here’s the thing: just because I could doesn’t mean I should. One of the hardest lessons I’ve learned in motherhood is that sometimes the logistics of doing something outweigh the joy it’s meant to bring. And after setting myself up for failure plenty of times, I knew this year was better spent living vicariously through my favorite influencers—and bookmarking cookie recipes for next year.
Beyond the cookies, I’ve been feeling nostalgic for the holiday magic of a fancy dinner or a cozy cocktail party. But let’s be real—having that realization the week before Christmas is an “oh, shit” moment. Unlike baking a whole tin of cookies, though, I knew I could pull together a festive holiday dinner for my family to scratch the itch.
Cooking dinner always feels more “doable” to me—maybe because it’s something I have to do anyway, so elevating it doesn’t feel too overwhelming. That said, I have a tendency to go overboard and end up stressed out. But last year, we decided to start a family tradition to celebrate the winter solstice with a candlelit dinner, and it turned out to be the perfect opportunity to find a balance. I put together a simple-fancy menu that felt special but didn’t involve too much actual cooking.
I was so happy with how it turned out that I wanted to share it with you in case you’re still looking for a low-lift, high-impact idea for any of your holiday meals.
The Menu:
Maple Rosemary Spiced Nuts
Sugared Cranberries
Sliced Pears w/ Spice Sprinkle
The Simplest Salad w/ Balsamic Vinaigrette
Prosciutto Parmesan Pepper “nachos”
Orange Cranberry Meatballs
Maple Rosemary Spiced Nuts
Ingredients
4 Cups Raw Mixed Nuts
3 tbsp maple syrup
3 tbsp salted butter, melted
1 tbsp dark brown sugar
1.5 tbsp fresh rosemary, minced
2 tsp Maldon Flaky Sea Salt
1/4 tsp cayenne pepper (optional)
Instructions
Preheat oven to 350°F. In a small bowl, mix melted butter and maple syrup.
In a large bowl, toss nuts with the maple butter mixture, 1 tablespoon rosemary, 1 teaspoon salt, and brown sugar. Spread evenly on a foil-lined baking sheet.
Bake for 10 minutes or until golden brown. While still warm, sprinkle and toss with the remaining rosemary and salt, and drain any excess butter. Serve warm or store for later.
Sugared Cranberries
Ingredients
3 cups fresh cranberries
3 cups sugar
Instructions
Rinse the cranberries and set them aside. In a medium saucepan, combine 1 cup of sugar with 1 cup of water. Heat over medium, stirring until the sugar dissolves completely. Be careful not to let it boil.
Remove from heat, add the cranberries, and gently stir to coat. Using a slotted spoon, transfer the cranberries to a cooling rack in a single layer, ensuring they don’t touch. Let them rest for 45 minutes to 1 hour. (Pro tip: Save the leftover cranberry syrup for cocktails or mocktails!)
Place the remaining 2 cups of sugar in a shallow bowl. Roll the cranberries in the sugar until fully coated. Let them dry slightly before serving as a snack, dessert garnish, or festive cocktail topper.
Sliced Pears w/ Spice Sprinkle
Ingredients
2 Asian pears (or any pears you like), thinly sliced
Zest of 1/4 lemon
1/2 tsp kosher salt
1/2 tsp granulated sugar
1/4 tsp freshly ground black pepper
1/4 tsp fresh rosemary, minced
Instructions
In a small bowl, mix the lemon zest, salt, sugar, pepper, and rosemary.
Arrange pear slices on a plate and gently sprinkle mixture over them. Serve immediately to prevent browning.
The Simplest Salad w/ Balsamic Vinaigrette
(forgive me there is no photo because I forgot to make the salad (whoops!), but the recipe is tried and true)
Ingredients
1 tbsp Dijon mustard
1 tbsp honey
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 clove garlic, finely minced or grated
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
5 oz of spring mix or your favorite lettuce
Instructions
In a medium bowl, whisk together Dijon mustard, honey, salt, pepper, garlic, and balsamic vinegar until combined.
Slowly (like 1 tsp at a time) drizzle in the olive oil while whisking continuously until the dressing is emulsified. The vinaigrette is ready when it is fully emulsified and has a consistent, silky texture. Alternatively, pulse all ingredients in a small blender or food processor until smooth.
In a large salad bowl, toss dressing 1-2 tbsp at a time, with lettuce and serve. Add pecans, dried cranberries, and blue cheese if you’re feeling fun, or keep it simple and enjoy.
Notes:
Taste and adjust the seasoning as needed—add a pinch more salt or bit more honey for sweetness, depending on your preference.
Any leftover vinaigrette can be stored in an airtight container in the refrigerator for up to one week. Shake well before using; separation is natural.
Prosciutto Parmesan Pepper “Nachos”
Ingredients
1 10.5 oz bag of Lays Potato Chips
3/4 cup freshly grated Parmigiano Reggiano
100g sliced prosciutto, torn into 2-inch strips
1 tsp fresh rosemary, minced
1/4 tsp Fresh ground pepper
1/4 tsp kosher salt
Instructions
Preheat oven to 350°F. Spread the chips evenly on a large, foil-lined sheet pan. Bake on the middle rack for 3–5 minutes, just until lightly golden. Watch closely to avoid burning.
Remove from the oven and immediately sprinkle with Parmesan, prosciutto, rosemary, salt, and pepper. Serve warm.
Orange Cranberry Meatballs
Ingredients
24oz Frozen Small Meatballs (Chicken, Turkey, or Beef)
1 (13 oz) jar of orange marmalade
2 tbsp cranberry sauce (optional — they’re perfectly fine without it)
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp ketchup
Instructions
Add all the ingredients to your slow cooker and stir to coat the meatballs evenly.
Cook on high for about 1 hour, or until the meatballs are heated through and the sauce is bubbly. Serve warm as an appetizer or over rice for a main dish.
Love you, mean it!
Cheers,
Jessie