Tis’ the season to be merry, and what better way to usher in the holidays and bring in the New Year than with sweet treats and high-spirited cocktails? However you’re planning to entertain this year—whether you’re hosting a lavish shindig or quaint gathering of family and friends—having a few festive treats will surely keep you and your guests in a joyful mood. So try taking that eggnog recipe up a notch with a few extra tasty ingredients, or adding a little powdered sweetness to your favorite confection for that added holiday kick. Enjoy the season with a few tasty holiday cocktail and dessert recipes.
Capital Eggnog
Adding a little something extra to this creamy holiday goodness will make your yuletide even merrier.
Ingredients:
6 cups milk
2 cups heavy cream
1/8 teaspoon ground nutmeg
12 pasteurized egg yolks
2 cups sugar
Praline or bourbon liqueur (optional)
Freshly ground nutmeg
Directions:
Cook milk, heavy cream, and ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture. Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog. Sprinkle with freshly ground nutmeg.
Merry Cranberry Margaritas
Get the holiday season going strong with a festive cranberry-flavored margarita.
Ingredients:
1 1/4 cups cranberry juice cocktail, divided
1/2 cup sugar, divided
1 1/2 cups (6 oz.) fresh or frozen cranberries, rinsed
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup orange-flavored liqueur, such as Cointreau
3 cups coarsely crushed ice
Directions:
Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3 tbsp. sugar onto a plate. Dip rims of 4 to 6 wide-mouthed glasses (6 to 8 oz., suitable for margaritas) into juice, then sugar. Set glasses aside. Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, and sugar, the lime juice, tequila, orange liqueur, and ice until smooth and slushy. If necessary, blend in 2 batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.
Mint and Chip Cocktail
Evoke the coolness of peppermint candy canes with this refreshing minty beverage.
Ingredients:
3/4 ounce(s) Mount Gay Eclipse Rum
3/4 ounce(s) Marie Brizard White Crème de Cacao
3/4 ounce(s) Marie Brizard Green Crème de Menthe
3/4 ounce(s) Half-n-Half cream
Fresh mint crown, for garnish
Shaved chocolate flakes, for garnish
Directions:
In an ice filled mixing glass, add above ingredients, Shake vigorously. Strain into a chilled cocktail glass. Garnish with fresh mint crown & shaved chocolate flakes.
Cranberry Meringue Pie
Everyone loves a tasty pie. Give the classic lemony version a holiday twist boasting with cranberry flavor.
Ingredients:
(Crust)
3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3 tablespoons canola oil
2 tablespoons butter, softened
(Filling)
1 12-ounce bag cranberries, fresh or frozen, thawed
1 cup orange juice
3/4 cup granulated sugar
1 large egg
3 large eggs, separated
(Meringue Topping)
1/4 teaspoon cream of tartar
Pinch of salt
1/3 cup granulated sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes.
To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high-speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
Nutcracker Brownies
In the mood for chocolate? This nutty mocha goodness will be the perfect treat, while exchanging gifts with your loved ones.
Ingredients
:
8 oz. unsalted butter, room temperature
2 cups granulated sugar
8 eggs, room temperature
2 cups chocolate syrup (like Hershey’s)
2 ½ cups all-purpose flour
1 ½ cups Heath almond toffee pieces (or something similar)
1 cup chocolate chips
1 cup chopped pecans, toasted
Directions:
Preheat oven to 325° F. Grease a 9X13 pan. In an electric mixer, using the paddle attachment, cream the butter and sugar. Add eggs, one at a time, scraping down the bowl periodically. Pour in syrup. Add flour and mix until incorporated. Pour into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Sprinkle immediately with the topping. Cool completely before cutting. Yields about 32 brownies.
Caramel Cream Cake
Slice into this sweet treat after Christmas dinner, and worry about the calories after New Year’s Day.
Ingredients:
1 cup finely chopped sweetened flaked coconut
Pecan Pie Cake Batter
Pecan Pie Filling
Cream Cheese Frosting
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig
Directions:
Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.
