Bringing friends and family together to enjoy a delicious feast and celebrate another year of memories makes the holiday season the best time of the year for culinary enthusiasts who love to cook and entertain. Holiday spirit is infectious and ultimate entertainers go above and beyond when planning holiday parties, family gatherings and various other events.

The décor, the gifts, the music selection and the wine are all important elements of the perfect holiday dinner, but the dining experience is always the shining star during any holiday event. The Thermador Culinary Team put together a beautiful menu inspired by seasonal and holiday favorites to assist entertainers in hosting the perfect holiday dinner this season.

Appetizer: Festive Asian Shrimp Cocktail Bites

Serves 12

 This festive appetizer is quick, easy and delightful. The contrast of the hot bite of shrimp dipped in the cold spicy sauce is a wonderful blend of flavors that is sure to be a winner at any holiday occasion.


2 pounds of shelled, deveined shrimp – finely chopped

½ cup finely chopped water chestnuts

1 green onion – minced

1 tablespoon snipped mint

1 clove garlic – crushed

1 egg – beaten

1 teaspoon cornstarch

1 teaspoon finely minced ginger root

½ teaspoon lemon zest

2 tablespoons sesame oil – divided

1 cup finely chopped slivered almonds

Combine the first nine ingredients plus one tablespoon oil in a medium bowl and mix well. Form into balls using one tablespoon of the mixture and roll in the nuts to coat. Place on an oiled baking sheet and lightly brush with the remaining oil. Bake in your pre-heated Thermador oven at 350 degrees for 25 minutes.

Cocktail Sauce

1 cup ketchup

1 teaspoon soy sauce

1 teaspoon lemon juice

Garnish with mint sprig

Combine all ingredients in a small bowl and place on a platter with the shrimp bites. Garnish and serve with a bold Merlot.

Entrée: Very Sherry Virginia Ham

Serves 18-20

Nothing beats a delicious and succulent ham during the holiday season, and making this ham the centerpiece to any festive feast will leave guests begging for more.


1 12- to 14- pound fully cooked bone-in ham

3 cups sweet Sherry

2 tablespoons whole cloves

3 bay leaves

¾ cup fresh breadcrumbs made from white bread

½ cup (firmly packed) golden brown sugar

¼ cup Dijon mustard

¼ cup distilled white vinegar

Additional whole cloves

1 cup water

Before you make your holiday ham you should soak it in cold water overnight to get rid of any excess salt. You can even change the water, depending on how salty the ham is. Preheat your Thermador oven to 2000F and place the ham in a large and heavy roasting pan. Combine the Sherry, 2 tablespoons cloves and bay leaves to pour over the ham. Cover with foil and bake for three hours, turning the ham once.

Increase the oven temperature to 4000F and combine the breadcrumbs, brown sugar, mustard and vinegar in a bowl. Stir with a wooden spoon until a paste forms. Spread the paste over the ham and stud with additional cloves. Pour 1 cup of water into the pan to prevent burning. Bake the ham until browned – about 30 minutes. Slice thinly and serve with a dry white wine, such as a Riesling.

Side Dish: Nut-Crusted Potatoes

Serves 16

A creamy and indulgent potato casserole will be a wonderful, hearty addition to any festive holiday meal.


12-15 medium russet potatoes

2 cups shredded Mozzarella cheese

1 8-oz package cream cheese

2 cups sour cream

2 teaspoons salt

2 teaspoons pepper

Peel and cook the potatoes in boiling water until tender. Drain the water and mash the potatoes over low heat while mixing in the remaining ingredients. Blend well, place in a large greased casserole dish and add the topping.


3 cups pistachios

1 tablespoon rosemary

1 ½ cups agave

2 cups cooked red quinoa

2 cups coconut

1 teaspoon salt

1/3 cup flour

Place all of the ingredients, except the red quinoa, in a food processor fitted with the metal knife and mix well. Combine this mixture with the red quinoa in a large bowl. Spread on top of the potatoes and bake at 3500 convection in your Thermador oven until the topping is golden brown and the potatoes are bubbly.

Dessert: Chocolate Soufflé Cake

No holiday meal is complete without dessert – and guests won’t dare to miss out on these decadent chocolate soufflé cakes that are as beautiful as they are delicious.


2 tablespoons sugar for the ramekins

8 ounces bittersweet 70% dark chocolate – finely chopped

1 tablespoon unsalted butter

1/3 cup milk

3 large eggs, yolks separated and at room temperature

1 large egg white at room temperature

1/8 teaspoon cream of tartar

1/3 cup sugar

8 6-ounce ramekins

If you will be baking the soufflés right away, position a rack in the lower third of your Thermador oven and preheat to 3750 F. Butter the ramekins and sprinkle with sugar. Place the chocolate, butter and milk in a large heatproof bowl and place the bowl in a large skillet of simmering water. Stir the mixture until the chocolate is melted and the consistency is smooth. Remove the bowl from the water and whisk in the egg yolks (the mixture may stiffen slightly or be less than perfectly smooth at this point). Set aside.

In a medium bowl, beat the egg whites and cream of tartar with an electric mixed on medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle all of the sugar and beat at high speed until the whites are stiff, but not dry. Fold one-quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites. Divide the mixture evenly among the prepared ramekins, filling each three-quarter full. The soufflés can be prepared at this point, covered and refrigerated for up to two days, but they need to be baked directly after removing from the refrigerator. When baking, place the soufflés on a cookie sheet and bake until they rise and crack on top. When a wooden skewer is inserted into the center it should be moist and gooey. Bake for 14-16 minutes if the soufflés have been refrigerated.


1 cup heavy cream

½ teaspoon pure vanilla extract

1 tablespoon powdered sugar for dusting (optional)

To make the topping, beat the cream with vanilla and sugar until it holds a soft shape. Transfer to a serving bowl and refrigerate until ready to serve. When done, remove the soufflés from the oven and serve immediately with a little powdered sugar sifted over the top if desired. Add the whipped topping, garnish with fresh fruit and serve with a fine wine.


We wish you a wonderful holiday season!