Christmas Recipes From ‘Love the Coopers’
Get the recipes for some of the dishes seen in the new Christmas movie starring Diane Keaton and John Goodman, in cinemas now
What’s a Christmas movie without a scene of a big holiday meal? Food stylist Melissa McSorley (Chef, Mad Men) worked to make Love the Coopers’ Christmas Eve dinner, shot over four days, a visual feast. Here are the recipes for a few of the Cooper family’s favourite holiday dishes for you to try out yourself.
McSorley, second from right, prepares desserts on the set of Love the Coopers as production designer Beth Rubino, left, looks on.
Photo courtesy of CBS Films
Photo courtesy of CBS Films
Dump salad
Ingredients
225g cottage cheese
1 small packet lime jelly crystals
1 170-225g can crushed pineapple, drained
225g whipped cream
Chopped mixed nuts (optional)
Method
1. Mix the cottage cheese and jelly crystals together in a large bowl.
2. Add crushed pineapple and gently fold through the whipped cream, taking care not to lose too much of the air.
3. Chill for one to two hours, then top with the mixed nuts, if using, before serving.
Photo by Suzanne Tenner
Ingredients
225g cottage cheese
1 small packet lime jelly crystals
1 170-225g can crushed pineapple, drained
225g whipped cream
Chopped mixed nuts (optional)
Method
1. Mix the cottage cheese and jelly crystals together in a large bowl.
2. Add crushed pineapple and gently fold through the whipped cream, taking care not to lose too much of the air.
3. Chill for one to two hours, then top with the mixed nuts, if using, before serving.
Photo by Suzanne Tenner
Pear streuselkuchen
Makes a 30-centimetre cake
Ingredients
4 pears
4½ cups plain flour
1½ tablespoons baking powder
¾ teaspoon salt
330g unsalted butter at room temperature
2¾ cups sugar
6 large eggs
4 teaspoons vanilla extract
2 cups milk
½ cup whole pecans
Caramel glaze
½ cup butter
1½ cups sugar
Method
1. Preheat oven to 180 degrees Celsius. Grease a 30-centimetre round cake tin and line the bottom with baking paper. Grease the paper and dust with flour, tapping out the excess, then set aside.
2. Peel, core and thinly slice pears. Set aside.
3. For the caramel, melt the butter in a large frying pan over medium-low heat. Stir in the sugar and cook over medium-low heat until sugar is dissolved and mixture is bubbling (about four minutes).
4. Pour caramel mixture into prepared cake tin and then arrange pear slices and pecans over the base, completely covering the caramel.
5. In a medium bowl, sift together flour, baking powder and salt, then set aside.
6. Beat together the butter and sugar until light and fluffy. Beat in eggs, two at a time, then add the vanilla. Mixing slowly, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until combined after each addition.
7. Pour the batter into the prepared tin and smooth surface with a spatula. Bake, rotating the pan halfway through baking time, until cake is golden brown (about 60 minutes). Cake is done when a skewer inserted into the centre comes out clean. Cool for 15 minutes and then invert onto cake plate and peel the baking paper off, taking care not to lift the pear slices from the cake.
Photo courtesy of CBS Films
Makes a 30-centimetre cake
Ingredients
4 pears
4½ cups plain flour
1½ tablespoons baking powder
¾ teaspoon salt
330g unsalted butter at room temperature
2¾ cups sugar
6 large eggs
4 teaspoons vanilla extract
2 cups milk
½ cup whole pecans
Caramel glaze
½ cup butter
1½ cups sugar
Method
1. Preheat oven to 180 degrees Celsius. Grease a 30-centimetre round cake tin and line the bottom with baking paper. Grease the paper and dust with flour, tapping out the excess, then set aside.
2. Peel, core and thinly slice pears. Set aside.
3. For the caramel, melt the butter in a large frying pan over medium-low heat. Stir in the sugar and cook over medium-low heat until sugar is dissolved and mixture is bubbling (about four minutes).
4. Pour caramel mixture into prepared cake tin and then arrange pear slices and pecans over the base, completely covering the caramel.
5. In a medium bowl, sift together flour, baking powder and salt, then set aside.
6. Beat together the butter and sugar until light and fluffy. Beat in eggs, two at a time, then add the vanilla. Mixing slowly, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until combined after each addition.
7. Pour the batter into the prepared tin and smooth surface with a spatula. Bake, rotating the pan halfway through baking time, until cake is golden brown (about 60 minutes). Cake is done when a skewer inserted into the centre comes out clean. Cool for 15 minutes and then invert onto cake plate and peel the baking paper off, taking care not to lift the pear slices from the cake.
Photo courtesy of CBS Films
Apple chutney
Makes 8 cups
Ingredients
8 Granny Smith apples
4 royal gala apples
1 small onion
4-centimetre piece ginger
2 cups light brown sugar
3 cups orange juice
1 cup apple cider vinegar
1 cup dried cranberries
3 teaspoons ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground allspice
½ teaspoon ground cloves
Method
1. Peel, core and cut apples into 1-centimetre pieces.
2. Dice onion.
3. Peel and chop ginger.
4. Put everything in a large saucepan and bring to a boil. Once the mixture has boiled for three minutes, reduce heat and simmer until it thickens (about 45 minutes).
Photo courtesy of CBS Films
Makes 8 cups
Ingredients
8 Granny Smith apples
4 royal gala apples
1 small onion
4-centimetre piece ginger
2 cups light brown sugar
3 cups orange juice
1 cup apple cider vinegar
1 cup dried cranberries
3 teaspoons ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground allspice
½ teaspoon ground cloves
Method
1. Peel, core and cut apples into 1-centimetre pieces.
2. Dice onion.
3. Peel and chop ginger.
4. Put everything in a large saucepan and bring to a boil. Once the mixture has boiled for three minutes, reduce heat and simmer until it thickens (about 45 minutes).
Photo courtesy of CBS Films
Photo courtesy of CBS Films
TELL US
What are some of your favourite recipes for Christmas dinner, dessert and accompaniments? Share them with us in the Comments section below.
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TELL US
What are some of your favourite recipes for Christmas dinner, dessert and accompaniments? Share them with us in the Comments section below.
MORE
World of Design: Favourite Recipes From Food Lovers Across the Globe
11 Small Changes for a Happier Home Life
At Home With … Stylist and Adventurer Kara Rosenlund
Turkey
Honey baked ham
Mashed potatoes
Green bean casserole
Buttermilk biscuits
Dump salad
Stuffing with candied pecans, cranberries, sautéed onions and celery
Cranberry sauce with orange
Sauteed Brussels sprouts
Gingerbread cookies
Gingerbread house
Sugar cookies
Apple chutney
Pear streuselkuchen
Photo by Suzanne Tenner