Christmas, Kwanzaa and all the season’s celebrations are the ideal time to gather around the table to enjoy delicious meals. Food enhances this magical time we get to spend with family and friends. This year, elevate your holiday menu with a wide range of suggestions from some of the finest chefs across the nation.
EBONY spoke with five Black chefs, from singer/chef Kelis to EBONY FWD featured Chef Amaris Jones, to find out what favorite dishes will take center stage on their table on Christmas day. They also share what they think would be the perfect additions for your holiday feasts this year.
Kelis, chef and owner of Bounty & Full
“Since I started my health and wellness site Bounty & Full, once it’s time for any holiday, I’ve cooked so much already because I’m always posting. So I usually make something else, something completely not holiday-inspired. I love smoking meat. Mac and cheese is my oldest favorite thing. We use four different cheeses usually. Sometimes, I’ll put in jalapeno or truffle. It’s pretty classic, though, and really cheesy. I like to use a good penne or a nice, big noodle like rigatoni, something like that. We cook a lot, and in our family, everything revolves around food. I’d recommend that everyone’s holiday menu include a special seasonal treat, and I’ve whipped up just the thing—a holiday milkshake made with Lactaid Eggnog and Vanilla Ice Cream. My unique recipe reminds me of Puerto Rican Coquitos, and since it’s made with Lactaid, everyone can enjoy this delicious treat made with real dairy to end their meal without stomach discomfort.”
JJ Johnson, chef and host of Just Eats, CLEO TV
“My favorite dish to make and eat for Noche Buena or the whole holiday season is Pasteles, a delicious traditional dish served in Puerto Rico during Christmas. The smell and aroma…when you unwrap the paper, it’s like opening a gift, and then you scoop into the silky texture with the meat filling and olives. It all just comes together really nicely. I love to add hot sauce on top of mine. I probably eat at least a pastel a day in December. On your holiday menu this year, you should have Pernil. You can cook it many different ways with pork, lamb and vegetables. To make an amazing coquito, substitute the rum with Buchanan’s Whisky, or you can make a whisky punch. Every holiday should have mac and cheese, and you should have a rice dish from my cookbook, The Simple Art of Rice. I’m loving the Gallo Pinto from Costa Rica. And you have to have a beautiful salad, little gems, tomatoes, avocado, red wine dressing and some Pasteles, of course.”
Sophia Roe, chef and founder of Apartment Miso
Image: courtesy Sophia Roe.
“During the holidays, there is nothing better than a little indulgence, so I love a dessert and cocktail pairing. My go-to holiday dish for any get-together this season has to be my Honey Thyme ice cream paired with Johnnie Walker Blue Label neat. This honey thyme ice cream with coconut caramel, smoked hazelnut brittle and oat crumb is the dessert of the holiday season. I’ve noticed a huge trend towards ice cream-based/cold desserts during the winter season, something many wouldn’t go for in the colder months. This dessert is certainly more elaborate and does take a little more time, but it makes the holiday season that much more special. It’s also great to make something for your loved ones from scratch. The smokiness from the brittle and luscious mouth feel of the caramel takes things perfectly over the top. Roasted cabbage is such a versatile and affordable ingredient that you can put it in the oven at 400 degrees for an hour, and the cabbage becomes tender and melt-in-your-mouth-delicious. I’m also obsessed with making gravy with mushroom stock and preparing huge trays of au gratin with turnips, celery root, or rutabaga instead of potatoes for a fun spin on an old classic. I love a good cocktail during the holiday season. This year, I will be serving up a Perfect Pear Highball made with Johnnie Walker Blue Label, George Pear Liqueur and sparkling cider for an elevated twist on a classic cocktail. It pairs perfectly with my other favorite holiday recipe, brûléed figs with pickled pear and whipped miso maple ricotta. The pear and shochu sing in your mouth when sipped with the pickled pear and fig toast.”
Charlie Mitchell, chef and owner of Clover Hill
“For me, holidays are all about getting my family and friends to try new things. That’s why I always prepare a wide range of vegetables creatively and tastefully. My top and favorite dish for the holidays is a perfectly seasoned and slow-roasted prime rib. The tenderness of the meat and the rich flavors make it a showstopper for any festive gathering. You always want to have some traditional classics your family enjoys because you don’t want to kill the vibe. Make sure you have a good speaker to have a nice playlist in the background. A way to make any dish stand out during the holidays and impress friends and family is to add a signature drink that wraps all the flavors in a bow. I helped launch Dewar’s Scotch Whisky’s new Double Double 37 Year Old Blended Malt Scotch Whisky and paired it with seasonal dishes. One menu featured a roasted beef dish centered around big decadent flavors and served with the whisky neat. It brings out the flavor notes of caramel and toasted grains, making the main course feel even more special to dinner guests.”
Amaris Jones, chef and owner of Chick ‘N Jones
“I love bringing anything that reminds you of family to bring back to the table around the holidays. One of my favorite dishes to make during the holidays is Southern fried corn. Growing up, I had my Cousin Francis, who was like a grandmother to me, and she was one of the best cooks in the family. We’d be in the kitchen, and she would shuck the corn and then have me pour it into the pot and stir this southern fried corn with bacon fat. It was such a warm experience that she would trust me with one of her prized dishes. I don’t cook with a lot of pork anymore, and I have some other substitutes that are just as delicious. But I love to recreate that during the holidays because it brings that nostalgia. Everyone should have sweet potato biscuits during the holiday because you can eat them for breakfast, lunch and dinner. I serve them at my restaurant, and they are one of our most popular items.”