Archive | Drinks RSS feed for this section

Thirsty Thursdays — Blood Orange Martini

13 Feb

IMG_2088

Howdy, friends! I hope this post finds you well and warm. It sure has been chilly here in South Alabama! That means we have been spending a lot of time indoors and I have been doing a lot of baking, cooking, knitting, and sewing. I promise I will show you more of the fruits of that labor, but first I think you need to quench your thirst with one of these tasty and in-season cocktails (and wouldn’t it be perfect for a Valentine’s dinner in?).

My husband and I recently returned from a much-needed week in the Caribbean and I have spent all week longing for that warmth and sunshine! Luckily, this drink helps to quench that desire just a little bit.

If you aren’t familiar with blood oranges, don’t feel bad. I didn’t know they existed until about 2 winters ago. They are similar to a regular orange in taste and outward appearance, but the fun part is that the flesh and juice varies from pink to red, hence the “blood” descriptor. Funny thought, in medicine we have a tendency to name things (even gross ones) after food. For example, a flat brown birthmark is called a cafe-au-lait spot. In the case of blood oranges, we have a food item named after a part of the body…

I hope everyone enjoys their Valentine’s Day!

IMG_2094

Blood Orange Martini
Serves 2

4 ounces good-quality vodka (I used this one made from sweet potatoes)
1 ounce orange liqueur (I used a blood orange liqueur, Solerno)
5 ounces blood orange juice (from 2-3 oranges)
1/2 ounce simple syrup
Blood orange twists for garnish

Combine all liquid ingredients in a cocktail shaker filled with ice. Shake to combine. Strain into two chilled martini glasses and garnish with orange twists. Enjoy!

Inspired by The Hungry Mouse.

IMG_2095

Thirsty Thursdays — Best Hot Cocoa Mix Ever

20 Dec

Wouldn’t you love to have a recipe for a simple but delicious treat you can whip up to satisfy your chocolate tooth or to give as a cute, homemade gift? This hot cocoa recipe will serve both purposes.

IMG_2020

I have never been a big fan of store-bought hot cocoa mixes — they are just too weak. And that’s even after mixing it with milk instead of the prescribed water. Fortunately, I found this recipe that allows me to keep my own homemade cocoa mix on-hand for chocolate emergencies.

This recipe is also great made in bulk to fill cute mason jars and give as gifts — to teachers, neighbors, coworkers, etc. I made gift boxes of homemade goodies for my stepson’s teachers and included this cocoa mix, this Cheez-It Crack, Fantasy Fudge, these nuts from Ina Garten, Spiced Caramel Pear Jam (will try to blog soon), and homemade marshmallows (made by The Marshmallow Fairy).

 

IMG_2032

 

A few notes on ingredients — since the flavor of the cocoa really shines through, please use the best cocoa powder you can find. I have tried this recipe with both Callebaut Dutch-processed cocoa and Hershey’s natural cocoa, and there is a definite difference between the two. The mix made with the Hershey’s cocoa has a chalky feel on the tongue while the Dutch-processed cocoa was silky and smooth. I assume this is because Dutch-processed cocoa typically has a higher fat content than store-bought cocoa. For the bulk recipe I made to put in jars, I substituted the vanilla extract with pure vanilla bean powder that I bought at my local health food store, but I think regular vanilla bean seeds could be substituted 1:1.

A few notes on serving — it is important to heat the mix with a small amount of cream or milk before you whisk in the rest of the milk. This extra step ensures your cocoa powder “blooms,” or develops its full chocolate flavor. You can substitute low-fat or fat-free milk for the cream, but don’t skip this step. You can also garnish the cocoa as desired. I stirred homemade salted caramel sauce into mine, topped it with homemade whipped cream, then drizzled a little more caramel sauce on top. And cute mugs don’t hurt. Yum!

Below you will find a recipe to make both one single serving and a 1-pint jar of mix for gift-giving (or just pantry stocking). Enjoy and Merry Christmas!

 

IMG_2034

 

 

Decadent Hot Cocoa Mix for One

Yield: 1 one-cup serving

  • 3 Tablespoons high-quality Dutch-processed cocoa powder
  • 3/4 teaspoon cornstarch
  • 2 1/2 Tablespoons granulated sugar
  • 1 pinch salt
  • 1 cup half-and-half or 1/2 cup whole milk plus 1/2 cup heavy whipping cream (or any dairy combination to equal 1 cup)
  • 1/2 teaspoon vanilla extract

Combine all the dry ingredients with 1/4 cup cream or half-and-half and whisk over medium-low heat until the cocoa and sugar have dissolved and liquid has become dark and silky. Whisk in the remaining dairy and heat until steaming, whisking frequently. Pour into a mug, garnish as desired, and enjoy!

Decadent Hot Cocoa Mix in Bulk

Yield: 2 cups of powder (enough for 1 pint jar), roughly 6-8 servings of hot cocoa

  • 1 cup high-quality Dutch-processed cocoa powder
  • 4 teaspoons cornstarch
  • 3/4 cup plus 1 Tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla bean powder

Combine all ingredients in large bowl, whisking to blend well. Pour into one-pint container and store at room temperature. To serve, whisk 4-6 Tablespoons of mix with 1/4 cup dairy until melted and smooth. Whisk in 3/4 cup dairy and heat until steaming. Garnish as desired.

Recipe adapted from Epicurious.

Thirsty Thursdays — Mimosa Punch

24 Nov


Howdy, friends! I hope everyone is getting geared up for this holiday season. Here in the US, we are celebrating Thanksgiving on Thursday so we will get our season of indulgence started soon!

 

IMG_2150

 

I am posting this Thirsty Thursday a few days early so you can add it to your Thanksgiving menu. I have been making this Mimosa Punch for a year or so now — it is an excellent addition to a holiday brunch, baby/bridal shower, or any other occasion where a few people are gathered. I recently served it the morning of my sister’s wedding for the pre-wedding breakfast and while everyone was getting ready. It received rave reviews and there were only a few drops left when all was said and done.

This recipe is simple to make and requires minimal prep. Chill all your ingredients in advance and/or serve the punch over ice. Either way it is delicious. I think the addition of orange liqueur, such as Grand Marnier, makes this punch better than your standard Mimosa. I would love to hear what you think after you try it!

And if you are looking for more drink recipes to serve a crowd, check out my Coffee Punch, Apple Pie Moonshine, or Eggnog. Cheers!

 

Mimosa Punch

  • 2 quarts orange juice (I prefer pulp-free, not-from-concentrate juice — freshly squeezed would also be delicious)
  • 1/2 cup orange liqueur (such as Grand Marnier)
  • 1-750 mL bottle champagne or sparkling wine (I usually buy the cheap stuff such as Cook’s)
  • 2 liters ginger ale
  • Sliced fruit for garnish, optional (I usually use strawberries and oranges)

Chill all ingredients in advance. Immediately before serving, combine orange juice and liqueur in punch bowl or beverage container. Slowly pour in ginger ale and champagne. Stir to combine. If desired, garnish with sliced fruit.

Adapted from this recipe.

 

Thirsty Thursday — Cuba Libre, Reinvented (or Rum and Coke Martini)

12 Sep

cuba libre

 

Well, we’ve all made it past hump day and we’re only one day away from the weekend. This cocktail is the perfect addition to your weekend, whatever your plans may be.

Mr. Homemaker and I were inspired by a recipe we saw in a recent issue of Garden and Gun magazine. They featured a re-engineered bourbon and coke, and while Mr. Homemaker loves bourbon, I just can’t stand the stuff. So after we made the recipe as written for him to try, we came up with the great idea of adapting the recipe to use rum, a more globally accepted beverage in our house.

So this “reinvented” recipe is a little different from the original rum and coke (obviously). Traditionally, the beverage is made by combining 1 part rum with 2 parts Coke. The version I am sharing today is the opposite — 3 parts rum to 1 part Coke, making it more suited to sipping like a martini than chugging like a soda.

Compared to the Garden and Gun recipe, we like the drink with a little less booze and a little more Coke syrup. We also swapped out the lemon twist for lime to keep up with the typical Cuba Libre gig. The orange-flavored bitters also add to the citrus-y appeal of the drink. We suggest using the best gold rum you can find as the flavor of the liquor is featured.

So while making a concentrated syrup from Coca-Cola may seem a little odd to you, go ahead and give it a try. I can assure you it will keep for at least a month in your fridge just in case you decide to use the whole can of Coke to make up a huge batch of Coke Simple Syrup.

 

Cuba Libre, Reinvented

Serves 2

 

For the Coke Simple Syrup:

  • 1/4 cup Coke
  • 1/4 cup granulated sugar

Heat in a small saucepan over low heat stirring occasionally until all the sugar has completely dissolved. Cool to room temperature and refrigerate until ready to use. One batch makes enough for about 6 cocktails.

 

For the drinks:

  • 3 ounces good quality gold rum
  • 1 ounce Coke Simple Syrup
  • 3 dashes Angostura bitters
  • Squeeze of lime
  • Lime twists to garnish

Combine all ingredients except the garnish in a cocktail shaker full of ice. Shake vigorously then strain into two chilled martini glasses. Enjoy!

 

Inspired by Garden and Gun.

 

 

What We’re Eating — Recipe Round-Up

2 Jul

Mr. Homemaker and I have been contemplating buying/building a new house recently so we’ve been trying to save our pennies.  That means we’ve been eating out a lot less and cooking a lot more.  You’d think I would have a lot more recipe posts for you but on weeknights when we both get home at 6:30 or later and dinner isn’t on the table until 8:30 or later, the last think I want to do is arrange food on a plate in a photogenic fashion and take pictures of it.  I mean, we are starving by that point and I think Mr. Homemaker would bite my hand if I told him he had to wait even 2 minutes for me to snap some shots of his plate! :)

Being an empty nest part of the week, we tend to eat out a lot.  And even with just a party of two, that can get expensive, especially when you aren’t satisfied with the same few restaurants over and over again.  Mr. Homemaker and I knew transitioning to exclusive at-home dining wasn’t going to be easy for us — sure, having a goal helps — but we knew that we would have to keep the menus fresh and interesting to keep us motivated.  So each weekend we sit down with our bi-weekly produce delivery list and come up with a tentative menu and grocery list.  I use the Epicurious and Food Network websites as well as some of my favorite food blogs for inspiration and recipes.  We also try to recreate some of our favorite restaurant dishes at home.

So far I would say we have been pretty successful.  In the past month, we have only eaten out once, and that was just a shared fajitas for one at the cheap Mexican joint. Compare that to our prior habit of dining out 6-7 meals (lunch and/or dinner) per week! We have also enjoyed spending time together in the kitchen getting back into one of our mutual hobbies.  Each meal inspires us to cook up different menus and dishes for the next week.

So since I don’t have time to do an individual post for each recipe that we have enjoyed, I am giving you a recipe round-up and brief review so you can enjoy these dishes, too.  Please feel free to ask questions in the comments and I will do my best to answer them.  And when we make these things again, I will try to takes pictures and add those to this post. I am also giving each recipe my star rating along with my review and suggested modifications.  Total possible stars = 4. None of the photos are my original photos — they are the property of the recipe source.  Click recipe title for source.

364552

Steak Picadillo Tacos ****

We LOVE these tacos.  We have made them twice now in the span of two weeks.  They are easy and quick to throw together.  We make them exactly as directed (yes, we put in the olives AND raisins), but we do buy a more tender cut of meat since we found the skirt steak to be way too tough on the first round.  We prefer sirloin for this recipe.  It would even be great with left over filet :)  I also use mild Rotel as the regular makes the tacos a bit on the spicy side. We top our tacos with a healthy dollop of sour cream to tame the heat.

 

356790

Pork Meatball Banh Mi ***

These meatball subs were one of our attempts to keep things interesting in the kitchen.  This recipe is another one that is simple to throw together although some of the ingredients can be harder to find (my local Publix did have some Daikon radish). Matt really enjoyed the pickled carrot and radish topping and has eaten it as a side with other dishes since (the recipe makes more than enough). I am giving it three stars because some of the ingredients can be hard to find but I do love the flavor combination that it creates and I think the meatballs would be good served alone as an appetizer (or even in spaghetti).

 

231348

Simple Roasted Chicken *****

Did you notice this one got 5 stars? If you check out the recipe link, you will see that it was created by Thomas Keller, one of my favorite chefs.  I have raved previously about one of his other roasted chicken recipes, and since y’all know I don’t discriminate against a roasted chicken (that’s two already on this blog), I had to try this one.  Funny thing is, I didn’t realize this recipe was by Thomas Keller until the day after I made it.  I have now deemed him Dr. Chicken.

But to get to the point, for no more time and ingredients than this involves, you will never put a better piece of chicken in your mouth.  Like shut up and go slap your momma good kind of chicken.  And so easy you just season the chicken with salt and pepper and throw him in the oven in a skillet.  Then when he comes out, slather him with a little butter and maybe a little thyme if you feel like it.  And his skin will be so crispy and his meat will be so juicy.  And not to mention flavorful!  Please, before I ruin my keyboard drooling all over it, just go make this chicken — you can easily do this on even a tired weeknight!

 

ig1a07_roasted_potatoes_lg

Roasted Potatoes ****

Who doesn’t love garlic roasted potatoes?  Enough said.

 

VD0106-1_Chicken-with-Rice_s4x3_lg

Arroz con Pollo ****

I referenced a meal in a prior post that my husband deemed one of the best I had ever cooked — this was it.  I woke up on my day off craving something exotic but comforting and for some reason Arroz con Pollo came to mind.  Now, don’t think Arroz con Pollo is something we ever ate as kids — we didn’t even eat the American version of chicken with white rice.  But I have seen it on menus and have seen recipes enough recently that it sounded just exotic enough and just comforting enough to fit the bill.  And boy did it! The smell in the house was incredible and the process to create it was fun and new — I definitely learned some new techniques while preparing this meal.  And sofrito, the seasoning blend used to flavor the rice, has become a staple for us to make various things such as Spanish rice and stuffed peppers. If you have some kitchen skills, I definitely recommend trying this recipe out — it is well-written and if followed, will yield wonderful, flavorful results.

 

Raspberry Basil Limoncello Cocktail ****

I had a pint of fresh raspberries in the fridge that had gotten a little too soft to eat straight so I went in search of a cocktail recipe.  This one from Bobby Flay was on the top of my to try list and it didn’t disappoint.  The basil is not very strong but does add just a hint of herbal flavor that I found very refreshing. I will definitely be making this one again and maybe it will be a Thirsty Thursday if I can get a photo of it.

 

roast-beef-po-boy-debris-gravy

Debris Po’Boys ****

So Mr. Homemaker has been craving a New Orleans style roast beef po boy for some time now.  The kind that gets your hands all messy and drips down to your elbows when you eat it.  I don’t know if most people even think of these as po boys because I think most people think of seafood when they think of the traditional New Orleans sandwich.  But nonetheless, the debris po boy is a thing, and a delicious thing at that.  I cooked up a chuck roast according to this recipe then reduced the cooking liquid down to a gravy consistency (had to add a teaspoon or two of cornstarch) to make a delicious meaty mess.  We dressed our sandwiches with mayo and provolone and baby Swiss because that’s how we like them.  I don’t care what any of you Cajun say ;)

 

Skillet Lasagna ***

Who doesn’t love lasagna?  And lasagna that you don’t have to layer and mess up every dish in the kitchen for?  That’s even better! This lasagna is easy to throw together and tastes great.  I substituted ground beef for the Italian sausage just for personal preference.  I found it to run a little dry so I ended up adding the whole second can of tomatoes and then a little more water as it cooked.  I also reduced the cooking heat a little as it seriously stuck to the bottom of the skillet.  Although the one skillet was a cleanup nightmare, the soul-warming meal was worth it and I will definitely make it again.

 

Vinaigrette ****

This is another Thomas Keller recipe that I found while browsing the Epicurious site.  I think this recipe is a great base for creating other flavors but I haven’t really had time to experiment yet.  So far we have just put it on basic green salads seasoned with some salt and freshly ground black pepper.

 

ChocChipsSite

Chocolate Chip Cookies ****

I had a serious craving for chocolate chip cookies last night but didn’t want to be in the kitchen all night changing out batches in the oven and didn’t want the temptation of eating 3 dozen so this little recipe for 12 cookies was perfect. I added a few toasted pecan pieces and they were divine warm out of the oven!

 

brownies

Mocha Brownies ***

I saw this recipe come up in my blog reader and I was sold on the brownie with frosting.  As a kid my mom always made wonderful brownies but they never had frosting and I always craved brownies with frosting. I guess I now have an unfulfilled desire for frosted brownies because I make/eat them when I can. These brownies were decadent and tasty and the girls in my office RAVED about them. I found the brownie base to be a little bland to stand alone but with the frosting it is just fine (if you are going to make it without frosting, I would add a little salt or vanilla).  My issue was with the frosting.  The recipe calls for too much water.  At the ratio given, the butter separates out and curdles.  I think the recipe should call for 1/2 to 3/4 of the amount of water listed and next time I will stop at that.  Because I wanted to follow the recipe as written (I am a rule follower), I added all the water and I regretted it.  I ended up adding more sugar, butter, and cocoa trying to get the butter to re-emulsify.  I got it to be palatable (based on compliments), but I wasn’t please with the grainy appearance of the frosting.  I will definitely remember this next time I make this recipe.

 

New York Cheesecake ****

I made this for the Fathers’ Day dinner at my parents’ house. All but 2 slices were eaten that night and everyone said it was the best cheesecake that had ever had — better than New York City’s itself.  I think that’s enough explanation!

 

5432175175_7bbfac03bc

Vanilla Cupcakes ***

Since I was worried the kids wouldn’t want to eat cheesecake, I also took cupcakes to our Fathers’ Day dinner.  I have made this recipe before and it is a moist and tender cake with a good vanilla flavor.  My only gripe with it in cupcake format is that it doesn’t crown well and it pulls away from the cupcake wrappers.  My suggestion is to fill the cupcake papers closer to 3/4 full and this will help keep them from pulling away. If you are looking for a good basic vanilla cake, though, this is it. I omitted the vanilla bean and doubled the extract.

 

I hope you have enjoyed my little recipe round-up here.  Let me know if you try any of these recipes or if you have any suggestions for tasty new recipes to try out!

 

 

 

 

Thirsty Thursdays — Strawberry Mint Lemonade Two Ways

6 Jun

IMG_1665

 

Happy Thursday, everyone!  One more day until the weekend!!  Since you all seem to like these Thirsty Thursday posts so much, here’s another one.  I found this recipe inspiration from Jessica on How Sweet It Is — she has tons of great drink recipes so hop over there if you get a chance… or get thirsty.

I am providing both an alcoholic and an unleaded version of this beverage because I think it works perfectly both ways.  I could see this being incorporated into your next summer cookout, bridal/baby shower, picnic, day at the beach, etc.  We all know strawberry lemonade is a divine thing but adding mint gives it just a hint of herbal freshness — definitely not over the top, though, so don’t worry!

My only modification from the original recipe was to add a bit more water because I found it to be a little concentrated (but I didn’t strain mine).  Feel free to adjust it according to your own tastes and depending on how sweet your berries are.  Enjoy!

 

Strawberry Mint Lemonade Two Ways

Yield: About 4 cups

 

2/3 cup granulated sugar
1 cup water
1 1/2 cups fresh lemon juice
1 1/2 cups sliced fresh strawberries
1/3 cup fresh mint leaves

Variation:  citrus vodka (optional)

Combine sugar and water in a microwave safe measuring cup and microwave on high at 1 minute intervals until sugar is completely dissolved.  Or be fancy and heat it in a small saucepan over medium heat, whisking until the sugar is dissolved.  Regardless of your method, cool the simple syrup in the fridge for about 10 minutes.

Put the strawberries and mint in a blender and  puree until liquified. Add in the lemon juice and simple syrup and puree until combined. At this point you can choose to keep the mixture thick with the fruit puree, strain half of it to lighten it a bit or strain all of it to remove the strawberry pulp. It’s up to you! Pour the mixture into a pitcher and refrigerate for 20 minutes until cold. Serve over ice.

For variation, add 1-2 shots of citrus vodka to each serving (depending on size of glass and stress level of consumer).  Enjoy!

 

Adapted from How Sweet It Is

Thirsty Thursdays — Strawberry Margarita

11 Apr

IMG_1465

Does all this sewing have you thirsty?  If so, I have just the thing — a delicious Strawberry Margarita, compliments of The Foodie Bride blog.  If you are a margarita lover, you should visit her site for more mouth-watering recipes to satisfy your craving and find your perfect libation for Cinco de Mayo.  I am especially loving the traditional lime margarita.

More sewing to come.  I am currently working on a muslin for a casual button down shirt for my husband.  Photos soon when I have something substantial to show.  I also plan to *finally* finish my Gertie shirtwaist dress this weekend.  Plus I have ideas for several quick and breezy summer dresses.  We will see how all that turns out.  What’s on your sewing table or in your kitchen right now?

Strawberry Margaritas

Serves 2

  • Salt or sugar for rimming glasses (optional)
  • 2 oz tequila
  • 1 oz orange liqueur (like Cointreau)
  • 3 oz fresh orange juice (from about 2 navel oranges)
  • 4 oz strawberry puree*
  • 4 oz homemade margarita mix
  • Ice

If desired, rim glass with water or lime juice then salt or sugar (or mixture).  Combine liquid ingredients in the glass and stir well.  Add ice and serve.

*The strawberry puree is made by tossing 1 teaspoon of sugar with 1.5 pints chopped strawberries and then pureed after letting it sit at room temp for a while. You can adjust accordingly if you don’t have a use for that much puree.

Adapted from The Foodie Bride.

IMG_1470

Thirsty Thursdays — Absolute Stress (Reliever)

4 Mar

IMG_1383

Since you now know I am away slacking in the Caribbean, I thought it only appropriate that I share with you a recipe for a drink to help transport you to an equally tropical state of mind. Enter the Absolute Stress (Reliever). I first tried one of these cocktails in New Orleans and I must say, I was hooked and had to find the recipe for myself. As originally made, the drink called for peach schnapps. You can use this, but I have found that as I have gotten older, my taste buds are not such a fan this overly sweet liqueur. I have substituted peach-flavored vodka here.

So don’t delay, gather your ingredients and transport yourself to a wonderful, tropical place this weekend, even if it is only in your living room :)

Absolute Stress (Reliever)
Serves 1

1/2 ounce coconut rum
1/2 ounce vodka
1/2 ounce peach vodka (or peach schnapps)
1 ounce orange juice
1 ounce pineapple juice
1 ounce cranberry juice

Pour all ingredients into a shaker filled with ice. Shake well and strain into cocktail glass filled with fresh ice. Garnish as desired and enjoy!

Thirsty Thursdays — Coffee Punch

31 Jan

Don’t forget to enter my One Year Blogiversary Giveaway!  The giveaway will end tonight at midnight CST.  Click here to leave a comment on the giveaway post and be entered to win a free Craftsy class of your choice!!!

 

IMG_1282

 

Let’s just start out by saying that I warned you — this punch is going to rock your world.  Coffee drinkers and non-coffee drinkers alike will beg you to make this again and again.  Honestly, the only people who aren’t going to like this punch are the ones who aren’t breathing.  So go ahead and make a batch.  Don’t have an excuse to make a 2 gallon bowl of punch?  I’ll give you a scaled down version, too.  Just because I’m nice like that :)

I’ve been making this punch for almost 10 years and it is a favorite at baby/bridal showers and family gatherings.  It is cold, creamy, sweet, and has a hint of coffee.  I don’t like coffee but I can drink this punch all day long.  There’s ice cream floating in it.  Need I say more?

 

 

 

 

 

IMG_1280

 

 

Coffee Punch

Makes about 2 gallons

2 cups water

1 cup granulated sugar

1/2 cup instant coffee

1 gallon whole milk

1/2 gallon vanilla ice cream, slightly softened

1/2 gallon chocolate ice cream, slightly softened

In a large glass measuring cup combine the water and sugar.  Heat on high in the microwave in 60 second intervals until all the sugar has completely dissolved.  Stir in the instant coffee and set aside to cool to room temperature.  At this point you can refrigerate the coffee syrup for later use if you are prepping for a party.

Pour the coffee syrup into a large punch bowl.  Stir in the milk.  Scoop in the vanilla and chocolate ice cream then stir to combine.  Continue to stir occasionally as the ice cream will start to melt into the punch.  YUM!!!

 

Coffee Punch for Two

1 ounce water

1 tablespoon granulated sugar

1 1/2 teaspoons instant coffee

1 cup whole milk

1/2 cup vanilla ice cream, slightly softened

1/2 cup chocolate ice cream, slightly softened

Follow the instructions above to combine water, sugar, instant coffee, and milk.  Pour mixture into blender and add ice cream.  Blend until smooth.  Alternately, you can stir mixture and ice cream together in a glass for a less smooth texture.  Enjoy :)

 

 

 

 

Thirsty Thursday — Perfect Eggnog

20 Dec

IMG_0963

I hope everyone is having a wonderful holiday season so far.  Is your calendar full of engagements with family and friends?  We are trying to lay low this year during the holidays and are succeeding moderately so.  We decided not to host our annual Christmas party because we have been so very busy recently.  We plan to pick the tradition back up next year.  That doesn’t keep me from sharing some of my favorite holiday entertaining recipes with you, though, and this eggnog is one of those.  We served it this past weekend at our (much smaller) supper club Christmas gathering and it garnered rave reviews as usual.

My husband initially found the recipe and I have adopted it in recent years.  I typically am not a fan of things that contain eggs or bourbon as a central flavor but I must say that this cocktail is quite tasty and will warm you up on a cold winter night.  I suggest you whip up a batch for your next gathering, large or small.  I have not measured the recipe exactly, but a full batch goes in my 2 gallon punch bowl and a half batch (which I made for our supper club group of 11), fit into my crystal salad bowl with just a little left over.

If you are concerned about raw eggs, please see this link for information about safely pasteurizing your eggs to reduce the risk of Salmonella transmission.  I have to point out, though, that the risk of Salmonella from US store-bought eggs is about 1 in 30,000 (source) versus the risk of dying in a car crash in your lifetime which is about 1 in 100 (source).  Sometimes I pasteurize, sometimes I don’t.  But I always wear my seatbelt so maybe I should just always pasteurize my eggs, too…

As written, the ‘nog is slightly stout.  Feel free to add half the alcohol then adjust up from there the first time you make it.  Or if you know your crowd will want it tame, leave out half the bourbon.  It will mellow out as it sits in the fridge, though.

Perfect Eggnog

Serves 24

12 eggs, separated

4 1/2 cups sugar

750 ml bourbon

375 ml dark rum

1 1/2 quarts whipping cream

2 cups whole milk

1 1/2 cups brandy

1 tablespoon freshly grated nutmeg (optional, if you hate the stuff like I do)

With an electric mixer, beat egg yolks and sugar until thick and light-colored.  Slowly blend in bourbon and rum then mix until sugar is dissolved.  Let stand one hour.  Whip the egg whites in a separate bowl until stiff peaks form.  Stir the whipping cream and milk into the egg yolk mixture until thoroughly blended.  Slowly stir in the brandy.  Fold in the egg whites, blending evenly.  Cover and refrigerate overnight (or at least two hours) before serving.  Serve in small cups dusted with nutmeg (if desired, of course).  May be stored in the refrigerator for one week.

Adapted from Allrecipes

Follow

Get every new post delivered to your Inbox.

Join 308 other followers