18 Vintage Holiday Recipes to Revive This Year

Take a trip down memory lane.

Spinach-Artichoke Cheese Ball
Photo: Blaine Moats

Let's revive those vintage Christmas dishes of the past. We're going way back to the days when holiday recipes such as beef Wellington, buche de noel, fruit cake, and crown roasts were the dishes that filled holiday menus. Prepare yourself for strong feelings of nostalgia and a growling stomach. Try one of these twists on the classics for Christmas dinner this year!

01 of 18

Fruitcake Bars

Fruitcake Bars
Brie Passano

If candied fruit, brown sugar, and cinnamon don't entice you, the aroma of this holiday bread baking most definitely will! The red candied fruits make this one of our most color-coordinated vintage Christmas recipes.

02 of 18

Individual Beef Wellington

Petite Beef Wellingtons
Carson Downing

This 5-star review says it all, "We made this for Christmas Eve last year and loved it! It is on the menu for this coming Christmas and we hope to make it a tradition every year." To start your own Christmas dinner tradition, wrap beef tenderloin, mushrooms, and cheese in puff pastry and bake until golden brown.

03 of 18

Coconut-Halva Macaroons

Coconut-Halva Macaroons on white plate
Blaine Moats

Classic macaroons are filled with shredded coconut and baked to chewy, golden perfection. Put a twist on the favorite by adding warm spices like cinnamon and cardamom. Halva, made from sesame paste, adds a slight nuttiness to each cookie.

04 of 18

Layered Cranberry-Quince Mold

Layered Cranberry-Quince Mold
Andy Lyons

Cranberry + gelatin mold = the ultimate throwback Christmas recipe. If you started a list of quintessential vintage Christmas dishes, this would have to be at the top. A sprinkle of sugared cranberries adds a modern twist to the classic.

05 of 18

Mom's Baked Alaska

Eggnog Baked Alaska sliced on blue plate
Blaine Moats

Baked Alaska is a creamy dessert made by topping cake and ice cream with toasted meringue. Our layered variation starts with homemade cake and your favorite ice cream. Just before serving, pile the dessert with fluffy meringue and toast until golden under the broiler.

06 of 18

Golden Chiffon Cake

Golden Chiffon Cake
Blaine Moats

The original version of chiffon cake came out in the 1940s and this lemony version was a big hit for Better Homes & Gardens during the 1960s and 70s. The retro cake feels perfect for Christmas with a generous sprinkling of coconut.

07 of 18

Mocha Buche de Noel

Mocha Buche de Noel
Andy Lyons

Bûche de Noël is a classic Christmas dessert that's made to resemble a yule log. The dessert was first made in France in the 19th century and for many, it wouldn't be Christmas without a chocolate Bûche de Noël. Don't be intimidated by the rolled cake—we'll walk you through exactly how to make your own at home.

08 of 18

Huckleberry Jam Thumbprint Cookies

Huckleberry Jam Thumbprint Cookies dusted with crushed freeze-dried raspberries
Brie Passano

It's not the holidays without sheet pan upon sheet pan of cookies. Thumbprint cookies are a classic for a reason. While you can fill them with anything from chocolate to frosting, we like to use red and green jam for Christmas.

09 of 18

White Chocolate Eggnog

White Chocolate Eggnog
Carson Downing

Nothing says Christmas celebration like a glass of boozy eggnog. We've spiked our homemade recipe with brandy and white chocolate. This big-batch recipe makes 10 glasses, so you'll have plenty for all your holiday guests.

10 of 18

Stuffed Spiral Ham

Stuffed Spiral Ham on serving plate oranges greenery
Jacob Fox

A spiral ham in the center of the table is a nod to Christmases past. Modernize the dish with thinly sliced apples, garlic, and rosemary. Just before serving, drizzle the ham with a homemade honey-mustard glaze.

11 of 18

Spinach-Artichoke Cheese Ball

Spinach-Artichoke Cheese Ball
Blaine Moats

Two classics collide in this easy Christmas appetizer recipe. Blend four kinds of cheese, spinach, and artichoke hearts and shape into a ball. Roll in a mix of sliced almonds and Parmesan cheese.

12 of 18

Vanilla Cream-Fruitcake Trifle

Vanilla Cream-Fruitcake Trifle

Don't knock fruitcake until you try it. It's dried fruit, rum, nuts, and spices. How could that possibly be wrong?! It certainly has a place in our hearts as one of those great vintage Christmas dishes.

13 of 18

Holiday Wassil

Holiday Wassil
Andy Lyons

It wouldn't be a retro Christmas party without a big bowl of punch. Ladle this apple-citrus punch into glasses and garnish with a fresh apple slice and a cinnamon stick.

14 of 18

Classic Popover

Tyler's Popovers
Squire Fox

Proper popovers require a special pan but they're exceptionally easy to make. We've updated the classic egg batter with shredded Monterey jack cheese and flaky kosher salt. Serve them warm with plenty of butter.

15 of 18

Pumpkin Gingerbread Coffee Cake

Pumpkin Gingerbread Coffee Cake
Jason Donnelly

Meet the ultimate Christmas morning mashup. Warming spices like ginger, cinnamon, nutmeg, and black pepper complement creamy pumpkin in this moist coffee cake recipe. We've topped with a sugar crumb mixture and a cream cheese drizzle.

16 of 18

Beef Tenderloin with Parmesan-Herb Stuffing

Beef Tenderloin with Parmesan-Herb Stuffing
Andy Lyons

One reviewer called this retro holiday recipe, "A new Christmas favorite for sure!" A homemade mushroom stuffing is the start of this impressive main dish. Use it to fill a center-cut beef tenderloin roast. Once roasted, make a homemade pan sauce using the drippings.

17 of 18

Deviled Eggs

deviled eggs on white plate
Andy Lyons

Deviled eggs are always one of the first party appetizers to be devoured. Our classic recipe is delicious but we're also sharing fun variations like Italian, Greek, and Curry-Crab.

Test Kitchen Tip: Make the deviled eggs up to 24 hours before serving and keep in the refrigerator.

18 of 18

Waldorf Salad Lettuce Wraps

Paleo Waldorf Salad Lettuce Wraps
Andy Lyons

The first Waldorf salad was served in 1896 at the Waldorf-Astoria Hotel in New York City. The original recipe called for diced apples, celery, and mayonnaise. We've given the classic a paleo-friendly upgrade with cauliflower, red grapes, and toasted walnuts.

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