It wouldn’t be the holidays without eggnog. I love it on Christmas Eve while watching old movies with my family.
Come to think of it, I may just have an eggnog cupcake recipe around here somewhere…
Yield: 12-14 servings
1 cup honey
1 cup warm water
1 cup light rum
1 cup brandy
12 egg yolks
1 1/2 cups milk
1 1/2 cups cream
Garnish: grated allspice or ginger
In the bowl of an electric mixer, dissolve the honey in the water. Stir in thoroughly the light rum and brandy. Beat the mixture, gradually beating in the egg yolks, the milk, and the cream. Beat the eggnog until it is foamy and serve it in individual stemmed glasses with a dusting of grated allspice or ginger.
What is more British (and delicious!) than a beautiful raspberry trifle with honey and sherry? Perfect to go with a proper cup of tea!
1/2 cup honey
2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup dry sherry
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake
In a small saucepan, heat 1/2 cup honey, 1/4 cup water, 1 cup sherry, and lemon juice, stirring to dissolve honey, 1 to 2 minutes. Let cool.
In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 3/4 inch thick; brush both sides of slices with lemon/sherry syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
Cincinnati’s now-closed five star restaurant, The Maisonette, was famous for its dark and white chocolate mousse. When the restaurant closed a few years ago, it was kind enough to give out the recipe.
Here is the recipe for both the original and a honey version.
1 pound good quality semisweet dark or white chocolate
16 oz corn syrup or honey
3 egg whites
1/2 cup granulated sugar
1 quart heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
Combine chocolate and syrup/honey in a large microwaveable bowl. Microwave 1 minute at a time (or less) stirring after each time (When melting chocolate in microwave, don’t do until it melts completely. While it is still holding its shape, stir until it’s completely melted). Let cool.
Beat egg whites with a stand mixer, slowly add granulated sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Rinse out the mixer bowl, add the whipping cream, powdered sugar and vanilla. Whip until stiff. Fold into chocolate mixture.
Chill in bowl or divide into bowls. Great with raspberries or blackberries.
Actually, this is about Grasshopper Pie. But Grasshopper Pie reminds me of one of my favorite jokes.
A grasshopper walks into a bar and the bartender says, ”Hey, we have a drink named after you!”
The grasshopper looks surprised and says, ”You have a drink named Steve?’
Whether you call it Grasshopper Pie or Steve, it still tastes great!
25 chocolate sandwich cookies (I use Oreos)
1/2 cup unsalted butter, melted
2 cups marshmallow creme
1/4 cup creme de menthe liqueur
2 cups whipping cream Directions
Crush cookies and set aside 1/4 cup of crumbs. Place remaining crumbs in a medium bowl and mix in melted butter. Press mixture firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, whip together marshmallow creme and creme de menthe until smooth. In a separate bowl, whip cream until soft peaks form, then fold into marshmallow mixture. Pour mixture into pan and sprinkle reserved cookie crumbs on top. Freeze at least 2 hours, until firm. Remove from freezer 20 minutes before serving to soften slightly.