Martha Stewart’s Holiday Recipes

Martha Stewart Lemon Poppyseed Cookies

When Martha Stewart says she’s going to teach you how to cook/bake/make anything, you go. And you take notes. She recently came down to Miami during Art Basel for a cooking demonstration at Macy’s, for which I was clearly unprepared because I thought arriving 45 minutes early would be ample time to find a decent seat within viewing distance of the Queen of Craft (that’s what I like to call her, anyway). But that only left me four rows from the back, zooming into the second monitor, trying to take a picture of a picture of Martha. Lesson learned, lady. Lesson learned. No matter. She cooked. And she did it well. (She also said “twerking,” the context of which escapes me because, I mean, Martha Stewart said “twerking!” But the context really doesn’t matter. What matters is that she said it. And it was AWESOME.) And the food still reached those of us in the far back – with seconds on those little lemon cookies straight from pastry heaven. So here are three of Martha’s recipes for you and yours to enjoy this holiday season.

P.S. In case you’re curious, I’ve also posted pictures of all the other meals we were able to try (Holiday Citrus Punch, Poached Egg with Creamed Spinach, Mushroom Crepe, Fruit Salad, and Lemon Poppy Seed Cookies). The mushroom crepe was my absolute favorite.

Martha Stewart Holiday Citrus Punch

Holiday Citrus Punch (Serves 8)


    • 2 cups bottled pear nectar
    • 4 cups orange juice
    • 2 cups chilled club soda
    • 1 cup light rum (if desired)
    • Orange slices (for garnish)


  1. Set a fine-mesh sieve over a large pitcher or punch bowl; pour 2 cups bottled pear nectar and 4 cups orange juice (from blood oranges or regular juice oranges) through sieve into pitcher. Before serving, stir in 2 cups chilled club soda and, if desired, 1 cup light rum. Pour into glasses over ice; garnish with orange slices.

Martha Stewart BrunchMartha Stewart Mushroom Crepe

Herb Crepes with Wild Mushrooms

This delicious recipe is courtesy of Bryan Sikora of Talula’s Table.

  • Serves: 6


    • 3/4 cup milk
    • 3 large eggs
    • 1/3 to 1/2 cup bread flour
    • 2 teaspoons unsalted butter, melted
    • 1/4 teaspoon sugar
    • Coarse salt and freshly ground pepper
    • 1 teaspoon chopped fresh tarragon
    • 1 teaspoon chopped fresh chives
    • Nonstick cooking spray
    • 1 1/2 cups maitake mushrooms, thinly sliced
    • 1 1/2 cups yellow oyster mushrooms, thinly sliced
    • 1 tablespoon olive oil
    • 1 pound camembert cheese, room temperature
    • 2 cups mustard green tops, washed and dried
    • 1 cup baby spinach, washed and dried
    • Red Onion Marmalade (


  1. Place milk, eggs, 1/3 cup flour, butter, sugar, and 1 teaspoon salt in a large bowl; combine well using a whisk or an immersion blender. Mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Add herbs and let stand 15 minutes.
  2. Place an 8-inch nonstick skillet or crepe pan over medium heat. Spray with nonstick cooking spray. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more, and then transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
  3. Preheat oven to 425 degrees. Place all the mushrooms in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine. Spread mushrooms on a rimmed baking sheet in an even layer; transfer to oven and roast for 10 minutes. Remove from oven and let cool slightly.
  4. Place a crepe flat on work surface. Spread 1 tablespoon cheese evenly over three-quarters of the crepe. Top with about 2 tablespoons mushrooms. Starting with the covered portion, roll crepe toward the uncovered portion and place seam-side down on a baking sheet. Repeat process with 11 crepes and remaining cheese and mushrooms; reserve any remaining crepes for another use. Transfer filled crepes to oven until heated through, about 5 minutes.
  5. Meanwhile, place mustard greens and spinach in a large bowl. Add 1/4 cup marmalade and season with salt and pepper; toss to combine. Divide greens evenly between 6 plates and top each with 2 crepes. Spoon any remaining marmalade over crepes and serve immediately.

Martha Stewart Fruit SaladMartha Stewart Lemon Poppy-seed Cookie

Lemon Poppy-Seed Cookies

Yield: Makes about 30


    • 1/4 cup fresh lemon juice
    • 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
    • 8 ounces (2 sticks) unsalted butter
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 1/2 cups sugar
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • 1 tablespoon poppy seeds, plus more for sprinkling


  1. Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.
  2. Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.
  3. Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
  4. Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

These recipes and many others are available in the December issue of Martha Stewart Living and on Enjoy!

Full disclosure: Everywhere Media asked me to attend this Martha Stewart event and compensated me for doing so. But all opinions are 100% mine – because, seriously, that was a pretty amazing gig!



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