Skye McAlpine shares tips and recipes for making the season bright<\/p>\n
Published Dec 12, 2025<\/p>\n
Last updated 1\u00a0week ago<\/span><\/p>\n 8 minute read<\/p>\n <\/a><\/div>\n<\/div>\n<\/header>\n<\/div>\n Article content<\/p>\n Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.<\/em><\/p>\n<\/div>\n<\/section>\n THIS CONTENT IS RESERVED FOR SUBSCRIBERS<\/p>\n Enjoy the latest local, national and international news.<\/p>\n SUBSCRIBE FOR MORE ARTICLES<\/p>\n Enjoy the latest local, national and international news.<\/p>\n REGISTER \/ SIGN IN TO UNLOCK MORE ARTICLES<\/p>\n Create an account or sign in to continue with your reading experience.<\/p>\n THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK.<\/p>\n Create an account or sign in to continue with your reading experience.<\/p>\n <\/span>or<\/span><\/span><\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n Our cookbook of the week is The Christmas Companion<\/a> by Skye McAlpine.<\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Jump to the recipes:<\/strong> Christmas cupcakes with brandy buttercream<\/a>, gnocchi and pumpkin gratin<\/a>, and red endive and candied pecan salad<\/a>.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Writing a book about getting lost in the magic of the season, with ideas for DIY Christmas crackers and edible gifts, and recipes for feasts large and small, was a dream come true for Skye McAlpine<\/a>. \u201cSurprise, surprise, but I\u2019m obsessed with Christmas,\u201d says the food writer and photographer, who divides her time between Venice, where she grew up, and London, where she was born.<\/p>\n<\/section>\n Article content<\/p>\n By signing up you consent to receive the above newsletter from Postmedia Network Inc.<\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n McAlpine initially thought her new title, The Christmas Companion, might be smaller than her other three cookbooks. \u201cWhen I started working on it, it just grew and grew and grew. Now it\u2019s the biggest of my books. And we ended up cutting, I think, probably close to 20 per cent from the original manuscript because it turns out there\u2019s just so much to say about Christmas,\u201d she adds, laughing.<\/p>\n<\/section>\n Article content<\/p>\n With recipes drawing on Christmas classics, personal favourites, her Anglo-Italian influences and appreciation for the versatility of panettone, feasting is at the heart of the 367-page book. But McAlpine doesn\u2019t stop with the food. She explores all that encompasses the festive fare, including guides to homemade decorations and trimming the tree.<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n \u201cWe don\u2019t eat in isolation from the world that surrounds us. And what we eat, and how we create that moment, also is a way of creating a world.\u201d<\/p>\n<\/section>\n Article content<\/p>\n In the first section of the book, Magic Making, McAlpine captures the enchantment of the holiday. \u201cThat\u2019s what I love about Christmas: it kind of is magic. If you believe, it is magic. And these simple things that you do, whether it\u2019s making gingerbread ornaments to go on your tree, or it\u2019s laying the table really prettily, or it\u2019s festive baking, or just losing yourself in this world \u2014 that can be really, genuinely magical. And making that part of your everyday for a short period, for that Christmas window, is just pretty special.\u201d<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n The Christmas Companion is filled with ideas, inspiration and support to create homemade holidays \u2014 without a sense of obligation. \u201cI want to take away the reader\u2019s stress,\u201d says McAlpine. Many of the crafts, such as wreath- and Christmas cracker-making, have tiers of commitment, from adding your own touches to store-bought versions to starting from scratch.<\/p>\n<\/section>\n<\/div>\n Article content<\/p>\n McAlpine says the holidays can be a double-edged sword. If you\u2019re feeling good about life, they can be joyous. But if you\u2019re going through tough times, the pressure to make merry can be painful. \u201cIt\u2019s like we have all these expectations about making Christmas magical, but for it to be magical, we have to give ourselves a little bit of a break and allow ourselves to enjoy the magic. And that does mean taking shortcuts.\u201d<\/p>\n<\/section>\n Article content<\/p>\n You could buy panettone or fruitcake, for example, and serve it with McAlpine\u2019s boozy Amaretto hard sauce. \u201cIt\u2019s that little finishing touch that really makes it feel homemade, even if you haven\u2019t made the entirety of everything from scratch.\u201d<\/p>\n<\/section>\n Article content<\/p>\n McAlpine sought ways to make the crafts and recipes as approachable as possible, and included dishes that could be made in advance, allowing cooks to enjoy the holiday. She also considered different sizes of gatherings, from two to 24, and included recipes that would eliminate the need to make something specifically to suit dietary requirements. \u201cI wanted to make sure that there were dishes in there that felt like you didn\u2019t need to do a separate anything. You could just do something really fab that everyone\u2019s going to enjoy.\u201d<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n It\u2019s not about doing it all, but choosing the things that are meaningful to you and letting go of the rest, she adds. And recognizing that though the traditions are a big part of what makes the holidays so special, every year doesn\u2019t have to be exactly the same. \u201cYou can kind of just roll with your mood a little bit. It\u2019s a buffet table, basically. It\u2019s a buffet table of fabulous options, and then you just choose what you\u2019re in the mood for, what you\u2019ve got appetite for.\u201d<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Article content<\/p>\n Makes:<\/strong> 12<\/p>\n<\/section>\n Article content<\/p>\n For the cupcakes:<\/strong> Article content<\/p>\n For the buttercream:<\/strong> Article content<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Heat the oven to 350F (177C). Line a muffin pan with paper liners.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Sift the dry ingredients into a large bowl and stir to combine. In a second large bowl, cream together the butter and sugar until light, fluffy and smooth. Now, beat in the molasses, then the eggs, one by one, and lastly the milk.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Adding a little at a time, stir in the flour mixture, until just combined, taking care not to over-mix.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Divide the batter equally between the prepared liners, filling each up to three-quarters full (the cakes will rise in the oven). Bake in the middle of the oven for 18-20 minutes until a knife inserted in the middle comes out clean and, if you press down gently on the top, it springs back. Let cool in the pan for 5 minutes, then transfer to a wire rack until completely cold. They will keep happily, un-frosted, in an airtight container for 1 week, or frozen for up to 3 months.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n To make the buttercream, combine the butter and sifted icing sugar in a large bowl and beat until smooth. Pour in the brandy and beat again until combined and creamy-smooth. The brandy-laced buttercream will keep in a sealed container for 2-3 weeks, or, if you prefer, it will freeze well.<\/p>\n<\/section>\n<\/div>\n Article content<\/p>\n Article content<\/p>\n Dollop or pipe the buttercream onto the cooled cupcakes and decorate with sugar pearls. Once assembled, the cakes will keep for 5-6 days.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Article content<\/p>\n Serves:<\/strong> 6<\/p>\n<\/section>\n Article content<\/p>\n About 3 oz (85 g) panettone (or see note) Article content<\/p>\n Article content<\/p>\n Heat the oven to 350F (177C). Tear the panettone (you need about 1 fat slice) into small pieces, spread out on a roasting pan, then toast in the hot oven for 6-8 minutes. Set aside.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Heat the oil in a large, ideally ovenproof, saucepan. Add the onion and fry gently for 3-5 minutes, until translucent and soft. Now add the pumpkin or squash, sage and butter, frying gently over a medium heat for 5-10 minutes until the pumpkin starts to colour. Now reduce the heat a little, cover the pan and cook for a further 10-15 minutes until the pumpkin has softened (if you insert a knife, you should feel little by way of resistance).<\/p>\n<\/section>\n Article content<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Take off the heat, add the gnocchi, cream and cheddar, then toss together. (If your pan wasn\u2019t ovenproof, transfer everything to a baking dish at this point.) Crumble over the panettone and sprinkle over the Parmesan. Cover with foil. At this point, you can cool to room temperature, then cover and store in the fridge for up to 2 days before baking.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Heat the oven to 350F (177C). Set the gratin in the oven for 20 minutes, then uncover and bake for a further 10 minutes until the cheese is all melted and lightly golden on top. Serve immediately, while still piping hot.<\/p>\n<\/section>\n Article content<\/p>\n Note:<\/strong> If you don\u2019t have any leftover panettone to hand (or are reluctant to crack into a whole cake just for this), you can either buy a miniature panettone, or substitute with toasted brioche, or even regular breadcrumbs.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Article content<\/p>\n Serves:<\/strong> 6<\/p>\n<\/section>\n Article content<\/p>\n For the candied pecans:<\/strong> Article content<\/p>\n<\/section>\n Article content<\/p>\n For the salad:<\/strong> Article content<\/p>\n Article content<\/p>\n To make the candied pecans, line a baking sheet with parchment paper. Combine the sugar, cinnamon, salt, vanilla and measured water in a saucepan and set over a medium heat. Stir for roughly 1 minute, until the brown sugar melts into a bubbling sauce.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Now, add the pecans, stirring constantly until all the nuts are coated in the sauce. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Keep a careful eye on the nuts so they cook, but don\u2019t burn. This shouldn\u2019t take more than 2-3 minutes.<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n Carefully transfer the nuts to the prepared baking sheet, spreading them out in a single layer. Leave them to cool completely before serving. (The nuts will keep happily, stored in a sealed container, for up to 3 weeks.)<\/p>\n<\/section>\n Article content<\/p>\n Article content<\/p>\n When ready to serve, make the salad dressing by whisking the mayonnaise, vinegar and olive oil together in a small bowl with a fork. Season to taste with salt and whisk again to break up any lumps.<\/p>\n<\/section>\n<\/div>\n Article content<\/p>\n Article content<\/p>\n Tear the leaves off the heads of endive and toss them in a generous salad dish. Drizzle with the creamy dressing, add the candied pecans and serve immediately.<\/p>\n<\/section>\n Article content<\/p>\n Recipes and images excerpted from The Christmas Companion: Simple Recipes and Creative Ideas for a Magical Festive Season<\/a>. Used with the permission of the publisher, Bloomsbury. Text copyright \u00a92025 by Skye McAlpine, photography copyright \u00a92025 by Skye McAlpine.<\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark nationalpost.com<\/a> and sign up for our cookbook and recipe newsletter, Cook This, here<\/a>.<\/em><\/p>\n<\/div>\n<\/section>\n Article content<\/p>\n<\/section>\n<\/div>\n<\/div>\n![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/christmasCompanionFeat.jpg?quality=90&strip=all&w=288&h=216&sig=waSamFVRHUmTcpqw8vZwJQ\")
<\/picture>![\"recipes](\"https:\/\/dcs-static.gprod.postmedia.digital\/20.2.3\/websites\/images\/identity\/logo-identity-np-new.svg\"){kind=logo}
<\/p>\n\n
\n
\n
\n
Recipes Sign In or Create an Account<\/h2>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/christmasCompanionCoverInline.jpg?quality=90&strip=all&w=288&sig=EX3WKQfMkgLjzS5WIUOJcQ\")
<\/picture>CHRISTMAS CUPCAKES WITH BRANDY BUTTERCREAM<\/h2>\n<\/p>\n<\/section>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/christmasCupcakesInline.jpg?quality=90&strip=all&w=288&sig=eR4zKNq2XnQaRtY1OU300Q\")
<\/picture>
1 1\/3 cups plus 1 tbsp (180 g) all-purpose flour
1 1\/2 tsp baking powder
2 tsp ground ginger
2 tsp cinnamon
1\/2 tsp ground nutmeg
1\/2 tsp pumpkin pie spice
1\/2 tsp fine sea salt
1 stick (120 g) salted butter, softened
Scant 1 cup (90 g) dark brown sugar
1\/2 cup (160 g) molasses
2 eggs
1\/2 cup (120 g) whole milk<\/p>\n<\/section>\n
1 1\/4 sticks (150 g) salted butter, softened
1 1\/2 cups (150 g) icing sugar, sifted
2 tbsp brandy
Sugar pearls, to decorate<\/p>\n<\/section>\nStep 1<\/h3>\n<\/p>\n<\/section>\n
Step 2<\/h3>\n<\/p>\n<\/section>\n
Step 3<\/h3>\n<\/p>\n<\/section>\n
Step 4<\/h3>\n<\/p>\n<\/section>\n
Step 5<\/h3>\n<\/p>\n<\/section>\n
Step 6<\/h3>\n<\/p>\n<\/section>\n
GNOCCHI AND PUMPKIN GRATIN<\/h2>\n<\/p>\n<\/section>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/gnocchiAndPumpkinGratinInline.jpg?quality=90&strip=all&w=288&sig=NPrCnDOgMN41NJf9LNOFww\")
<\/picture>
2 tbsp olive oil
1 red onion, thinly sliced
2 heaping cups peeled and diced pumpkin or squash
Small bunch of sage
2 tsp salted butter
1 lb (454 g) gnocchi
7 tbsp heavy (whipping) cream
2 cups grated mild cheddar
Scant 1\/2 cup shredded Parmesan<\/p>\n<\/section>\nStep 1<\/h3>\n<\/p>\n<\/section>\n
Step 2<\/h3>\n<\/p>\n<\/section>\n
Step 3<\/h3>\n<\/p>\n<\/section>\n
Step 4<\/h3>\n<\/p>\n<\/section>\n
RED ENDIVE AND CANDIED PECAN SALAD<\/h2>\n<\/p>\n<\/section>\n
![\"recipes](\"https:\/\/smartcdn.gprod.postmedia.digital\/nationalpost\/wp-content\/uploads\/2025\/11\/redEndiveAndCandiedPecansInline.jpg?quality=90&strip=all&w=288&sig=dTHkccEPlCjBf9yDm7FDow\")
<\/picture>
1 heaping tbsp brown sugar
1\/2 tsp ground cinnamon
1\/3 tsp flaky sea salt
1\/3 tsp vanilla extract
1\/2 tbsp cold water
1\/2 cup pecans<\/p>\n<\/section>\n
2 tbsp mayonnaise
2 tbsp red wine vinegar
1\/4 cup olive oil
4-5 heads of red endive
Flaky sea salt<\/p>\n<\/section>\nStep 1<\/h3>\n<\/p>\n<\/section>\n
Step 2<\/h3>\n<\/p>\n<\/section>\n
Step 3<\/h3>\n<\/p>\n<\/section>\n
Step 4<\/h3>\n<\/p>\n<\/section>\n
Step 5<\/h3>\n<\/p>\n<\/section>\n