2 bottles red wine
2 oz. dried orange zest
2 oz. cinnamon sticks
20 whole cardamom seeds
25 whole cloves
1 lb. blanched almonds
1 lb. raisins
1 lb. sugar cubes
5 oz. brandy
Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.Filed Under: Beverages, | Print Recipe | Permanent Link
1 oz. brandy, whiskey, or rum
1 Tbsp. honey
1 cup hot water
1 tea bag
Coat the bottom of a mug or an Irish coffee glass with honey. Add the liquor and the juice of the lemon quarter. Meanwhile, heat water in a tea kettle and add the tea bag to make hot tea. Pour the steaming tea into the glass and stir.Filed Under: Beverages, | Print Recipe | Permanent Link
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 oz. bourbon
1 tsp. freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.
Cook’s Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
1 candy cane, crushed, for garnish
2 oz. strawberry vodka
4 dashes white crème de menthe
2 ½ oz. cranberry juice
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a cocktail shaker, combine vodka, crème de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass. Serve immediately.Filed Under: | Print Recipe | Permanent Link
2 (16-oz.) packages frozen whole green beans, thawed
1/4 cup butter
3 large shallots or ½ a small onion, thinly sliced
1 large red bell pepper, cut into thin strips
1 teaspoon kosher salt or ½ tsp. regular salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain well. Melt butter in a large skillet over medium-high heat; add sliced shallots and bell pepper, and sauté 4 minutes or until tender. Add green beans, salt, pepper, and garlic powder, and toss to combine.Filed Under: Sides, Vegetables, | Print Recipe | Permanent Link