The end-of-year festive season often revolves around two wonderful things: togetherness and good food. This is also true for Emma Ranne.

Emma works with marketing and food, and she has become known for her Supper Club dinners. She always invites a group of strangers to get to know each other and enjoy the food and atmosphere.

For Emma, Christmas means slowing down and taking it easy. There's no need to accomplish things during Christmas.

You can have breakfast by candlelight, go for a walk to admire the Christmas lights, or arrange a rice pudding date with a friend. It's the little things that make Christmas time special.

For Emma, gathering around a shared table is always a special moment.

Many people get stressed about hosting a dinner for friends, family, or a mixed group of loved ones and new friends. Still, no matter who is gathered around the Christmas table, Emma wants to relieve the host of any pressure.

"I encourage taking it as easy as possible and not overthinking it. For example, dinner is never solely the host's responsibility; everyone involved is equally creating the atmosphere," says Emma.

She believes that as a host, you must also trust that the guests will entertain themselves.

According to Emma, the most important thing is not that you've baked the bread yourself but that there is bread available at all. Guests come because you've invited them together, not for the food.

Everything doesn't have to be ready when the doorbell rings; you can continue cooking and let the guests chat and relax. You can also ask for help, even from new friends. It makes the atmosphere more relaxed.

"If a family member's new partner comes to the Christmas table, you can ask them to join you in the kitchen or set the table. The situation might be nerve-wracking for this new person as well. Hence, doing things together makes it easier for everyone."

When a shared evening goes well, Emma notices how time seems to blur. There's always something magical about eating together.

"I believe the evening is always successful when there's shared eating on the agenda. Sitting around the dining table is such a familiar and safe situation that everyone enjoys."

Emma celebrates the end-of-year holidays traditionally with her childhood family. The Christmas menu is quite traditional and mainly handled by Emma's mother.

"I do get to chop something or stir a pot, but mainly, my mother runs the kitchen," Emma says, laughing.

This year, Emma announced that she will make a Basque cheesecake for the Christmas table dessert. It can be flavored wonderfully for Christmas with nutmeg and stewed plums.

One of Emma's holiday favorites is red wine pears, Poires au vin rouge, a recipe she shared with us. You can find it at the end of this article.

One of the most important Christmas treats for Emma is rice pudding.

"You can fuss around until the pudding, but from the rie pudding onwards, no one fusses or cleans anything; instead, we relax around the food."

Perfect for all your upcoming Christmas parties, it’s simple to prepare and can be made ahead of time.

1. Peel the pears and set them aside.
2. In a pot, combine the wine, sugar, cinnamon, cardamom, and star anise. Heat gently until the mixture comes to a low simmer.
3. Add the pears to the pot, turning them occasionally to ensure they color evenly. Simmer for about 10 minutes, or until the pears are tender but still hold their shape.
4. Remove from heat and let the pears cool in the poaching liquid. Allow them to rest in the wine overnight for best flavor.
5. When ready to serve, plate the pears and serve them with red wine sauce (see below) and a dollop of bitter almond cream.

1. Whip the cream and stir in the bitter almond extract. If you like your cream sweeter you can add a bit of sugar too.

1. Strain the poaching liquid to remove the spices and pour it into a small saucepan.
2. Bring the liquid to a simmer and reduce it slightly by cooking for 10–15 minutes.
3. In a separate bowl, mix a few tablespoons of the liquid with the cornstarch until smooth.
4. Whisk the cornstarch mixture into the simmering liquid, stirring constantly until the sauce thickens.
5. Allow the sauce to cool and refrigerate until you’re ready to serve.