Christmas time is a time for getting together, cozy get-togethers and, of course, good food. So what could be better than enriching the festive season with a delicious meal from the Dutch oven or cast-iron pan? In this article, we present a varied selection of recipes, from hearty main courses to sweet desserts and warming drinks. Whether you're using a Dutch oven, roasting pan or frying pan - with our recipes for Dutch ovens & co. you can turn your feast into an unforgettable experience.
Table of contents
Why cast iron is indispensable at Christmas
Hearty main courses
Saddle of venison in mulled wine with speculoos dumplings
Venison stew made easy
Beef roast from the Dutch oven
Christmas frittata
Sweet desserts
Apple cinnamon buns
Christmas cookies from the pan
Poffertjes easy & quick to prepare Beverages quick to prepare
Drinks
Mulled wine in the Dutch oven
Mulled wine in the percolator
Chai latte from the percolator
Why cast iron is indispensable at Christmas
Cast iron - it sounds like tradition, grandma and cozy hours in the kitchen. And that's exactly what it is. At Christmas, when we like to take time for our loved ones and feast together, cast iron is the perfect companion.
Imagine this: You're standing outside your house on a cold winter's day, the smell of freshly cut wood in the air. A cozy fire crackles in your garden. A juicy roast is sizzling over the embers in a cast-iron pot. The warmth of the fire envelops you as you inhale the delicious aroma of the roast. Doesn't that sound like a perfect Christmas moment?
Why cast iron is so special at Christmas:
Cast iron isn't just cookware, it's a true all-rounder in the kitchen. Its ability to store and release heat evenly makes it the ideal companion for anyone who likes to cook slowly and gently. Whether it's a juicy roast, crusty bread or a hearty goulash - cast iron makes every dish a success.
And why at Christmas in particular?
Christmas is a time for contemplation, family and good food. With cast iron, you can bring a piece of tradition to the table. Cooking together over an open fire or in the kitchen brings people together and creates unforgettable memories. Cast iron is also incredibly robust and durable. Once you buy it, you can enjoy it for a long time.
Cast iron is more than just a cooking pot. It is a piece of home, a guarantee for culinary experiences and a symbol of coziness. At Christmas, when we like to take time for the finer things in life, cast iron is the perfect companion.
Hearty main courses
Succulent, spicy and full of flavor - that's how your main dishes should be at Christmas. With our recipes and your cast-iron pot, your festive meal will be a culinary highlight.
Saddle of venison in mulled wine with speculoos dumplings and caramelized parsley root on marinated red cabbage
Immerse yourself in the festive world of game cuisine! This recipe for saddle of venison in aromatic mulled wine, combined with fluffy speculoos dumplings, caramelized parsley root and a fruity red cabbage, is a real highlight for any festive occasion. The combination of sweet and savory flavors makes this dish an unforgettable taste experience.
Ingredients:
For the saddle of venison:
- 400g saddle of venison
- 400ml red wine
- 3 orange slices
- 3 cardamom pods
- 1 cinnamon stick
- 2 star anise
- 10g ginger
For the speculaas dumplings:
- 250ml milk
- 60g butter
- 70g durum wheat semolina
- 1 egg
- 2 tsp speculoos spice
- 2 pinches of salt
- Grated zest of one lemon
For the caramelized parsley root:
- 5 parsley roots
- 1 tbsp honey
- 1 young leek
- 1 pinch of salt
- A little water
For the marinated red cabbage:
- 500g red cabbage
- 1 apple
- 50ml balsamic vinegar
- 50ml virgin walnut oil
- 25g honey
- 1 shallot
- 1 pinch of cinnamon powder
- 50g cranberry jam
- 2 tbsp matured balsamic vinegar
- 2 tbsp roasted walnuts
- 1 pinch of salt
Preparation (short version):
- Marinated red cabbage: slice the red cabbage, grate the apple and mix with the remaining ingredients.
- Saddle of venison: Bring the red wine and spices to the boil, poach the saddle of venison in it.
- Speculoos dumplings: Cook the semolina porridge, leave to cool and shape into dumplings. Cook in salted water.
- Caramelized parsley root: Caramelize the parsley root with honey, leek and salt in a cast iron pan.
- To serve: Arrange the red cabbage, parsley root and dumplings on a plate. Slice the saddle of venison and serve.
Click here for the detailed original recipe!
Venison stew, simply prepared
A hearty stew that smells of the forest and open fire - that's our venison stew! Juicy venison combined with spicy vegetables and a hearty broth make this stew a real taste sensation. Perfect for cold days and cozy hours around the campfire.
Ingredients:
- 300g roast venison
- 2 potatoes
- 50g celery
- 1 carrot
- 1 onion
- 100g mushrooms
- 500ml vegetable stock
- salt and pepper
Preparation (short version):
- Fry: Cut the venison into large pieces and fry in the Dutch oven.
- Vegetables: Add the carrots, celery, potatoes and onions and fry briefly.
- Braise: Pour in the vegetable stock, bring to the boil and braise with the lid on for approx. 2 hours.
- Serve: Serve with fresh herbs and a piece of bread.
Click here for the detailed original recipe!
Roast beef from the Dutch oven
A succulent beef roast from the Dutch Oven is a feast for the palate and soul. The meat remains particularly tender and juicy thanks to the gentle cooking in the Dutch oven. With this recipe, you can make a perfect Christmas roast.
Ingredients:
- 2 kg roast beef
- 0.5 l red wine (dry)
- 0.5 l beef stock
- Vegetables (carrots, celery, onions, parsley root, leek)
- garlic
- lemon
- Herbs (thyme, rosemary)
- olive oil
- Salt, pepper, marjoram
- (Optional) milk and flour for the sauce
Preparation (short version):
- Marinade: Marinate the roast beef in a marinade of olive oil, lemon juice, herbs and spices.
- Sear: Brown the marinated roast in the Dutch oven.
- Braise: Add the vegetables, deglaze with red wine and beef stock. Braise in the Dutch Oven at approx. 180°C until the roast reaches a core temperature of approx. 66°C.
- Leave to rest: Remove the roast from the Dutch oven and leave to rest in aluminum foil.
- Gravy: Strain the gravy and thicken with roux.
- Serve: Slice the roast and serve with the gravy.
Click here for the detailed original recipe!
Christmas frittata
This Christmas frittata is a delicious and easy way to use up leftovers from the festive meal. Not only is it delicious, it's also a great way to round off the Christmas holidays.
Ingredients
- oil
- onion
- eggs
- milk
- Parmesan cheese
- Salt, pepper, nutmeg, thyme
- To taste: dumplings from the day before, Brussels sprouts, chestnuts, cranberries
Preparation (short version):
- Prepare the vegetables: Dice the onion, wash the Brussels sprouts and cranberries, chop the chestnuts and cranberries.
- Fry: Fry the onion and dumplings in oil, then add the Brussels sprouts, chestnuts and cranberries.
- Egg mixture: Whisk the eggs with the milk and season.
- Bake the frittata: Pour the egg mixture over the vegetables and bake in a Dutch oven with circulating air until the egg has set.
- Serve: Sprinkle with parmesan and serve.
Click here for the detailed original recipe!
Sweet desserts
After a sumptuous Christmas dinner, a sweet finish is of course a must. Our delicious dessert recipes are the perfect way to round off your festive meal. From classic Christmas treats to modern interpretations, there's something for every taste. Be inspired and spoil your guests with sweet temptations.
Apple and cinnamon snails
These delicious apple cinnamon buns are the perfect snack between meals or a sweet highlight after dinner. Thanks to the practical Petromax muffin tin, they are quick to prepare and taste simply irresistible. The aromatic scent of cinnamon and apple will enchant you!
Ingredients:
- 1 medium-sized apple
- 3 tbsp sugar
- 1 tbsp cinnamon
- 2 tbsp melted butter
- 1 packet of puff pastry
- butter for the tin
Preparation (short version):
- Filling: Cut the apple into pieces. Mix the sugar, cinnamon and melted butter.
- Prepare the pastry: Roll out the puff pastry and spread with the filling.
- Shape: Roll up the pastry, cut into slices and place in the greased muffin tin.
- Bake: Bake in the Petromax muffin tin until the snails are golden brown.
Click here for the detailed original recipe!
Christmas cookie from the pan
A huge, crispy cookie straight from the pan - the dream of many a sweet tooth! This recipe shows you how you can easily conjure up an individual Christmas cookie. You can vary it to suit your taste with different ingredients such as chocolate, nuts or spices.
Ingredients:
- 100 g butter
- 80 g brown sugar
- 60 g white sugar
- 1 teaspoon of ground vanilla
- 1 large egg yolk
- 160 g flour
- 2 msp baking powder
- 1 pinch of salt
- To taste: chocolate chips, chopped roasted almonds, dried cranberries, cinnamon, speculoos spice, baking cocoa
Preparation (short version):
- Melt the butter: Melt the butter in a pan.
- Sugar and vanilla: Add the sugar and vanilla to the melted butter.
- Stir in the egg yolk: Add the egg yolks and stir.
- Dry ingredients: Mix the flour, baking powder and salt and fold in.
- Additives: Add chocolate, nuts or spices to taste.
- Baking: Pour the batter into the pan and bake until golden brown and firm.
Click here for the detailed original recipe!
Prepare poffertjes quickly and easily
These small, fluffy poffertjes are a real treat! Whether classic with buckwheat or as a sweet version with cream - with these recipes you can conjure up delicious poffertjes in your Petromax poffertjes pan in no time at all.
Ingredients:
- Classic: Wheat flour, buckwheat flour, lukewarm milk, dry yeast, sugar, salt
- Alternative: Wheat flour, buckwheat flour, milk, cream, sugar, egg, yeast, butter, salt
Preparation (short version):
- Prepare the dough: Mix all the ingredients for the respective dough and leave to rest briefly.
- Prepare the pan: Heat the Petromax poffertjes pan and coat with oil.
- Bake: Pour the batter into the wells and bake until golden brown on both sides.
- Serve: Serve traditionally with butter and powdered sugar.
Click here for the detailed original recipe!
Drinks
Cozy evenings by the fire are simply part of the Christmas season. Our delicious hot drinks make it even cozier. Whether for large or small groups - everyone will find their favorite drink here.
Mulled wine in a Dutch oven
Homemade mulled wine not only tastes delicious, but also spreads a wonderful Christmas aroma in your home. With this recipe, you can conjure up an aromatic mulled wine in no time at all that will surpass any visit to the Christmas market.
Ingredients:
- 1 bottle of red wine (dry)
- 1 organic orange
- 2 cinnamon sticks
- 3 cloves
- 3 star anise
- 2 tbsp cane sugar
- 3 tbsp agave syrup
- 1 vanilla pod
Preparation (short version):
- Combine all ingredients: Put all the ingredients, including the red wine, into the Petromax tea kettle.
- Heat: Heat the mulled wine, but do not allow it to boil.
- Leave to infuse: Leave the mulled wine to infuse for a while to allow the aromas to develop.
Click here for the detailed original recipe!
Mulled wine in a percolator
A perfect mulled wine can not only be prepared in a Dutch oven, but also very easily in a percolator! This aromatic classic is quick and easy to prepare and conjures up a cozy atmosphere. Whether at the campsite or at home by the fire, with this recipe, mulled wine is guaranteed to be a success.
Ingredients:
- 1 bottle of dry red wine
- 1 organic orange, sliced
- 2 cinnamon sticks
- 3 cloves
- 3 star anise
- 2 tbsp cane sugar
- 3 tbsp agave syrup
- 1 vanilla pod
Preparation (short version):
- Mix all the ingredients together: Put all the ingredients, including the red wine and orange slices, into the Petromax percolator.
- Heat: Heat the percolator on a low heat until the mulled wine is warm. Caution: Do not allow to boil, otherwise the alcohol will evaporate and the aromas will be lost.
- Leave to infuse: Leave the mulled wine to infuse for a few minutes to allow the aromas to fully develop.
Tip: For a particularly intense aroma, you can tie the spices (cinnamon sticks, cloves, star anise) together in a tea bag and add this to the percolator. This makes them easier to remove later.
Click here for the detailed original recipe!
Chai latte from the percolator
Immerse yourself in the world of Indian spices and conjure up a delicious chai latte straight from the percolator, which is perfect for Christmas with its cinnamony note. This aromatic drink is not only quick to prepare, but also impresses with its unique combination of black tea, milk and a variety of spices.
Ingredients:
- 4 tbsp black tea (coarsely chopped)
- 4 cinnamon sticks
- 1 tsp cardamom seeds
- 10 cloves
- 1 l water
- 500 ml milk
- 2 tsp honey
Preparation (short version):
- Prepare the spices and tea: Place the spices and tea in the filter basket of the percolator.
- Add water: Fill the percolator with water and insert the filter basket.
- Bring to the boil and leave to infuse: Bring the water to the boil and leave the chai to infuse for around 10-12 minutes.
- Add milk and honey: Remove the filter basket and pour in cold milk and honey.
Tip: For a particularly creamy chai latte, you can bring the mixture to the boil briefly to create a light milk foam.
