We stand in the kitchen, our eyes wide as the refrigerator door, and we wait. If we stand long enough, will something wonderful grab our attention? Will Christmas dinner be the same thing we've eaten over and over for the last 15 years?

Rachael Ray is murmuring something like "Yummo!" in the background over something she says is delicious and easy and fast.

Hmph.

The Food Network. Books. Magazines. Blogs.

These people are pros. But what about me? Can I make one of Ray's 30-minute meals in at least less than an hour? Can I create with Emeril's enthusiasm?

So I took my own challenge - and I roped in a few friends, kitchen amateurs all of us.

We combed our celebrity chef cookbooks, our DVDs, our bookmarked blogs and foodie sites.

The holidays are around the corner, and we will settle for nothing less than . . . different.

Our brows furrowed with determination: 10 recipes - including two gift recipes - in 10 days.

The drinks

Pomegranate and gin cocktail

Jamie Oliver, "Jamie's Kitchen"

Buy a good quality bottle of gin - you normally get what you pay for. Pop it in the freezer for an hour, along with a shot glass for each of your guests.

Peel some pomegranates and remove the beautiful deep purple-red capsules from inside. At the end of the meal, simply fill your shot glass with pomegranate seeds, pour in your iced gin and shoot the cocktail back. Don't swallow until you've crunched the pomegranate seeds and got a real burst of fragrance and flavor in your mouth. Then swallow the lot and continue the conversation . . . or have another one.

Sure, it was easy enough, but the gin well overpowered the sweet-tart pomegranates. For a New Year's toast, try floating the poms in champagne, sparkling cider or ginger ale.

Emeril's Eggnog

Emeril Lagasse, adapted from "Emeril's Potluck" (or foodnetwork.com)

Serves 8 to 10

• 8 large eggs, 2 separated

• cup sugar

• teaspoon salt

• 2 cup heavy cream

• 2 cups whole milk

• 1 tablespoons pure vanilla extract

• teaspoon freshly grated nutmeg, plus more for garnish

• cup bourbon, optional

• cup brandy, optional

Combine the 6 whole eggs, 2 egg yolks, sugar and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.

Add the vanilla, nutmeg, bourbon (if using) and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining cup cream to soft peaks and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.

Our friends - many of whom did not count themselves as nog fans - were delighted with this recipe. The Food Network ranks this as a recipe with medium difficulty, and that's probably for all the steps and time it takes to get it right.

When all is finished, though, you'll be glad to you skipped the store-bought brand this year.

The food

Barolo poached fillet steak

Jamie Oliver, Jamie's Kitchen

Serves 4

• 1 pint chicken stock

• 750 ml. bottle of Barolo or any other full-bodied red wine (like rioja or shiraz)

• 6 cloves of garlic, peeled and kept whole

• 1 small bunch of fresh thyme

• 6 whole peppercorns

• Sea salt and freshly ground black pepper

• 4 7- to 8-ounce fillet steaks, preferably organic and well marbled

• 7 tablespoons butter

Take a pan that will snugly fit your 4 steaks later, and add your chicken stock, wine, garlic, bunch of thyme, peppercorns and a pinch of salt. Bring this to a boil, then lower the heat to a gentle simmer.

Place your four steaks side by side into the simmering wine and stock, making sure they are covered well by the liquid. Add a little water if needed, but if the pan is nice and snug, the steaks should be well covered. As soon as they are in the pan, it generally takes about 6 minutes to cook rare, 8 minutes for medium and 10 minutes for medium to well done. Depending on the thickness of the steaks and how cold they were when you put them in, there's always a bit of leeway on the timing, so the best thing to do is give them a pinch to see how soft they are in the middle. Cover the pan with a cartouche. (A circle of parchment or wax paper, which helps control the amount of steam that escapes.)

When cooked to your liking, remove them to a warm plate, cover and leave them to rest for a couple of minutes.

To make a light sauce, all you need is two wine glasses full of the poaching liquor - you can freeze the rest. Bring this to a fast boil, then remove the thyme and peppercorns and mash the garlic, which will be soft and sweet. Allow to a boil for a couple of minutes. Remove from the heat, season to taste and add the rest of the butter. Shake the pan lightly so the melted butter dissolves into the wine - this will make a shiny, lightly thickened sauce. Do not reboil, as it will curdle.

The recipe has the steak served with mashed celeriac but suggests as alternatives mashed Jerusalem artichoke or purple potato. We chose the purple potato, which besides looking gorgeous next to the scarlet steaks was delicious with Oliver's sauce.

The recipe itself was easy to follow, and dinner was ready within an hour. (Most of that time was spent peeling the potatoes and boiling the water.) We felt like pros, and the guys were bowled over by our prowess. A terrific meal for an elegant New Year's or quiet holiday celebration.

The Friends say: "This would be a great meal for a guy to make his girlfriend - especially if she loves purple."

About 15-minute Soup with Spinach, Artichokes and Tortellini

Rachael Ray

Serves 4

• 2 tablespoons extra-virgin olive oil (or EVOO, to Ray fans)

• 6 cremini (baby portobello) or white mushrooms, sliced

• 1 medium onion, chopped

• Salt and freshly ground pepper

• 1 can quartered artichoke hearts, drained

• 6 cup chicken stock or broth

• 1 12- to 16-ounce package fresh refrigerated tortellini, any variety

• 1 pound fresh triple-washed spinach, stems removed and leaves coarsely chopped

• Grated Parmigiano-Reggiano or Romano cheese

• Crusty bread, to pass at the table

Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.

Here's the thing about Rachael Ray: It will always take 15 to 20 minutes longer than she says it will. Why? The recipe is based on the presumption that your spinach or lettuce or mushrooms or carrots are diced, that your garlic or onion is diced, that your cheese is grated, that your EVOO is where it's supposed to be. And that you're not re-reading the recipe every 3 minutes.

We came in at close to 40 minutes, but we know we can do better. Still, until we have the thing memorized, we know we won't get close to 15 minutes.

Nonetheless, we liked this meal a lot. It's a great way to warm up on these wintry nights.

The Friends say: "Delicious and surprisingly filling."

Christmas Pasta

Rachael Ray, "365: No Repeats"

Serves 6

• Salt

• 1 pound rigatoni

• 2 tablespoons extra-virgin olive oil

• pound pancetta, chopped

• pound bulk hot Italian sausage (No bulk? Split a link open.)

• pound bulk sweet Italian sausage

• pound ground sirloin

• pound ground veal

• teaspoon allspice

• Coarse black pepper

• 1 carrot, peeled and finely chopped

• 1 medium yellow onion, peeled and finely chopped

• 4 garlic cloves, crushed

• cup dry red wine

• 1 cup beef stock or broth

• 1 28-ounce can crushed tomatoes

• cup flat-leaf parsley, finely chopped

• cup grated romano cheese, plus some to pass at the table

Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.

While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO. Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute or so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then beef and veal. Brown and crumble the meat into tiny bits and season with allspice, salt and pepper. Add the carrots, onions and garlic and cook another 5 to 6 minutes to soften the vegetables, then add sausage and pancetta back into the pan, draining away some of the fat. Deglaze the pan with the wine, scraping up all the good bits with a wooden spoon. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes. Stir in half the parsley to finish.

Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.

Ray says she makes this meal every Christmas, and we could see why. It's a lovely sight to behold, and no human could possibly still be hungry after eating 5 kinds of meat stirred into a pasta dish.

Yet . . . We had to go to three markets to get all the ingredients, and we still had to go without the veal (despite checking two other stores). We ended up substituting ground lamb, which added an incredibly distinct flavor. We also thought the pancetta was nice only for texture complexity - it got lost in the rest of the flavors.

Holiday Salad

Giada De Laurentiis, "Everyday Italian" episode "Holiday Dinner Party" (or at www.foodnetwork.com)

• 2 lemons, juiced, plus lemon

• 1 teaspoon sea salt

• teaspoon freshly ground black pepper

• cup and 2 tablespoons extra-virgin olive oil

• 5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles

• 1 medium green apple, peeled, cored, and cut into 1-inch cubes

• pound Gruyere cheese, rind removed and diced into 1-inch cubes

• avocado, diced into 1-inch cubes

• 2 tablespoons dried cranberries, or the seeds of 1 small pomegranate

• cup defrosted corn kernels or ear corn, cooked and kernels removed

In a small bowl, whisk together the lemon juice, salt, pepper and olive oil. Set aside.

Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.

Pour the dressing over the salad just before serving and toss to coat.

So so so easy. And beautiful. And by far my favorite of all the recipes we tried. I didn't want to stop eating this salad, and I can't wait to eat it again.

The Gruyere is a bit pricey (about $8 for a half pound), and the endives might be a little hard to find, but it's very much worth the effort.

Confession: I didn't bother with the 1-inch circles, and we still had a stunning salad to present to our guests.

The Friends say: "I didn't know salad could be this good."

Christmas Crabmeat and Shrimp Cocktail with Red Bell Pepper Aioli

Emeril Lagasse, "Emeril Live" episode "Emeril Kicks up the Holidays" (or foodnetwork.com)

Serves 4 to 6

• 2 large ripe Hass avocados, peeled, seeded and diced

• 2 teaspoons fresh lemon juice

• 2 tablespoons mayonnaise

• 1 teaspoon chopped green onions

• 2 teaspoons minced shallots

• 1 teaspoon Dijon mustard

• Pinch salt

• 8 ounces lump crabmeat, picked over for shells and cartilage

• Red Bell Pepper Aioli, recipe follows

• 8 ounces large shrimp, boiled, peeled, and chilled

• cup finely diced tomatoes

• Chopped chives, for garnish

• Long, thinly sliced French bread croutons, for garnish

In a bowl, gently toss the diced avocado with 1 teaspoon of the lemon juice to prevent discoloration. Refrigerate until chilled, 30 minutes to 1 hour.

In another bowl, combine the remaining lemon juice, mayonnaise, green onions, shallots, mustard and salt. Gently fold in the crabmeat so as to not break the lumps. Adjust the seasonings to taste. Cover and refrigerate until ready to assemble.

In the bottom of 4 or 6 tall martini glasses or small footed compotes or bowls, place the diced avocado. Top with a dollop of the red pepper aioli and arrange the crabmeat in the center of the sauce. Arrange the shrimp around the outside rims of the glasses or bowls, and top each serving of crabmeat with a heaping tablespoon of the tomatoes. Garnish with the chives and additional red pepper aioli, as desired, and French bread croutons. Serve immediately.

Red Bell Pepper Aioli:

• 1 large egg

• 1 teaspoon white wine vinegar

• 1 large red bell pepper, roasted, peeled, seeded, and diced

• teaspoon chopped garlic

• 1 tablespoon chopped fresh parsley leaves

• teaspoon salt

• Pinch cayenne

• cup olive oil

• cup vegetable oil

In a food processor, pulse the egg and vinegar for 10 seconds. Add the roasted pepper, garlic, parsley, salt and cayenne and pulse until smooth. With the machine running, slowly add the olive oil and vegetable oil through the feed tube and continue to process until the mixture forms a thick emulsion. Adjust the seasoning, to taste.

Transfer to a clean container, cover and refrigerate until ready to use. (The mayonnaise will keep for up to 1 day.)

Putting these together took a while, but the result was culinary beauty defined.

We paired this appetizer with the Giada de Laurentiis' holiday salad for a luxurious combination of flavors.

The cocktails - a wonderful way to kick up the holidays - are sure to impress your friends and family at formal gatherings or small dinner parties.

Chocolate Snackin' Cake

Rachael Ray (rachaelraymag.com/recipe/27183)

Serves 12

• 1 tablespoon unsalted butter

• 3 large eggs

• 2 cup granulated sugar

• 1 cup mayonnaise

• 1 teaspoon pure vanilla extract

• cup unsweetened cocoa powder

• teaspoon ground cinnamon, plus more for dusting

• cup hot brewed coffee

• cup cold water

• 2 cup all-purpose flour

• 1 teaspoon baking soda

• cup mini chocolate chips

• confectioners' sugar for dusting

Heat oven to 350 degrees. Butter a 9-by-13 baking ban, then line it with wax or parchment paper and butter the paper.

Whisk together the eggs, sugar, mayonnaise and vanilla in a large bowl. Place the cocoa and cinnamon in a small heat-proof bowl; whisk in coffee and water until blended. Add the coffee mixture to the egg mixture in three parts, whisking to blend after each addition. Add flour and baking soda and whisk until smooth. Stir in chocolate chips.

Pour batter into prepared pan. Bake until a toothpick in the center comes out clean, about 40 minutes. Let cake cool for 10 minutes, then invert onto a rack and let cool for 1 hour. Dust with cinnamon, then confectioners' sugar. Cut into triangles and serve.

We loved this recipe - in fact, we made it twice. It was easy to make, and it looks gorgeous, too. This wasn't one of Ray's 30-minute deals, but it was worth every second we waited. With that beautiful dusting of confectioners' sugar, this dessert is perfect for winter, a delight for the eve of Christmas or the new year.

The Friends say: "I'd make this again and again, and I wouldn't change a thing."

The gifts

Cranberry Vinegar

Michael Chiarello, "Easy Entertaining with Michael Chiarello" episode "Food Gifts Party" (or foodnetwork.com)

• 1 bag fresh or frozen cranberries

• cup vanilla scented sugar syrup, recipe follows

• Pinch salt

• cup Champagne vinegar (6 percent acidity)

Put cranberries, syrup and salt in a pan and heat over high heat until cranberries begin to pop. Remove from heat, let cool and then pur‚e in a blender. Add vinegar and taste for balance. Add more vinegar and thin with water if necessary. Strain through a fine strainer into a bowl or pitcher. Store in a clean jar or bottle (do not use metal lids or tops) and refrigerate. Keeps several weeks.

Vanilla Scented Syrup:

Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.

• 4 cups sugar

• 1 cup water

• 2 vanilla beans, minced, or 2 tablespoons pure vanilla extract

• Pinch salt

• 1 sprig fresh thyme, leaves only

Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.

Our kitchen was a mess with this one. We had cranberry puree drippings everywhere and sticky sugary vanilla syrup all over our spoons. And did we mention that patience is required?

Tips from our kitchen: Make sure you have a good strainer and spatula. And, because the finished product is a gorgeous shade of red, you'll want to get pretty jars, too. (I bought a few beautiful sake bottles at a world market type of store and sterilized them.)

You can find some easy cranberry vinaigrette recipes online and give them with your jars for great and inexpensive gifts.

Tomato Confit

Chez Pim, chezpim.typepad.com/blogs

Pim doesn't have an exact recipe for this, so we followed her blog step by step. Here's our best interpretation:

• About 20 pounds of good tomatoes

• About 5 cups of white-wine vinegar

• 8 cups good olive oil (you'll not want to skimp)

• 15 8-ounce jars

• 15 stems of marjoram (or basil)

• 15 cloves of garlic

First thing's first: Sterilize the jars, either in boiling water or through a cycle in the dishwasher. (Mine has a "sterilize" setting.)

Preheat oven to 170 degrees, or the lowest setting on your oven.

Slice your tomatoes in half and set them on cookie sheets, and set them to bake until completely dry. (Pim says "about overnight and then a bit more.") It actually took us about 16 hours, because we our tomatoes were on the larger, thicker side.

When the tomatoes are dry, give them a bath in boiling vinegar. (Tip from our kitchen: This is the most trying part of the recipe. Our eyes watered and stung, and the house reeked of vinegar for days.) Pim says, "Giving the tomato pieces a bath in boiling vinegar not only sterilizes the dried tomatoes to kill surface bacteria, but also raises the acidity level of sweet tomatoes to lessen the chance of Botulinum growing in the jar later."

Pim recommends heating to oil to sterilize it and the herbs. Give the garlic a bath in the same hot vinegar.

Place a clove of garlic in the bottom of the sterilized jar. Layer the tomato pieces until the jar is full and add a sprig of marjoram. Fill the jar with the oil. (Slowly stir the jars a few times with a nonmetal spatula to help release some air before sealing.)

From Pim: "The jars were then put in two large (8 quart) Le Creuset pans and filled with water (to submerge the jars). The water was heated to a full boil. The jars were sterilized in the boiling water for 30 minutes."

Remove the jars from the water. (The cooling is what creates the vacuum seal.) Allow the jars to set for two or three weeks so the flavors can mingle.

From Pim: "This tomato confit is so versatile, and so easy to do. It's delicious eaten right from the jar, layered with goat cheese to make a gorgeous terrine to serve with bread, or cut up and tossed with some pasta for a quick meal. The olive oil in the jar is great as well, having taken on the flavors of sweet and tart tomatoes, garlic and marjoram."

Having not yet tried our own tomato confit, we'll say that the best parts of creating the preserves is that it is a relatively easy (albeit time consuming) and inexpensive gift idea. (Our box of tomatoes cost $17 at a farmer's market.) It's a gift that requires effort, and it's far more "yummo" than those powdered jar gifts you'll find in the store.

Well, how do you like that? We're in love with our kitchens again, and we're excited about holiday fare.

Bam!