Tag: Holiday

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Holiday Gift Guide 2022: The Coolest New Cookbooks

Holiday Gift Guide 2022: The Coolest New Cookbooks

Whether they cook from them every night or just admire them as they decorate their bookshelves, we all know a cookbook lover who is obsessed with every recipe they can get their hands on. If you are fortunate to know one of these food loving fanatics, then shopping for them this holiday season should be a piece of cake.

This year has been one filled with incredibly cool cookbooks by some super talented chefs. From mastering barbecue techniques to recreating recipes inspired by pop culture to figuring out what works best for those embracing van life, here are 11 of the coolest new cookbooks that are perfect for gift giving this holiday season.

PIG BEACH BBQ COOKBOOK: Smoked, Grilled, Roasted, and Sauced

This cookbook is an essential read for every at-home pitmaster. Written by Pig Beach’s Matt Abdoo & Shane McBride this book features more than 50 mouthwatering recipes—from traditional favorites like pulled pork and smoked beef brisket to inventive standouts like Mojo-Marinated St. Louis Ribs and Secret Spice Pecan Candied Bacon. The Pig Beach BBQ Cookbook journeys through the history of barbecue—explaining once and for all how North Carolina ’cue differs from Texas ’cue—while also offering expert tips on everything from choosing the right tools to selecting the right ingredients; plus recipes for sides, sandwiches, snacks, desserts, and cocktails for the perfect barbecue feast. Get it here.

Dumpling Daughter

The first book from mother-daughter duo of chef Sally Ling and her entrepreneurial daughter Nadia Liu Spellman, this cookbook interweaves family stories and cooking tips with delicious Chinese food recipes. The book features a combination of recipes from Nadia’s childhood and customer favorites from Ling’s Dumpling Daughter restaurants in Boston. Order it here.

The Provider Cookbook

Is there someone on your holiday shopping list who loves the idea of living off the land, growing a garden, being a hunter and gatherer, becoming a conservationist, or being a backyard BBQ enthusiast? This is the cookbook for them. The Provider is a great resource for people wanting to become a provider and learn ways to prepare your bounty of wild game for family and friends. It includes 80 delicious wild game and fish recipes collected from friends and family from the authors Chad Belding and Chad Mendes. Find it here.

Gilmore Girls: The Official Cookbook

Do you know someone who is obsessed with Gilmore Girls and can’t stop talking about how they are Team Jess or how much they love how Luke loves Lorilei? If so, they can also probably name at least 10 dishes from the iconic show. Featuring 50+ recipes from Star Hollow and beyond, Gilmore Girls lovers will recognize dishes from the Dragonfly Inn, Weston’s Bakery, Al’s Pancake World, Luke’s Diner, and Emily and Richard’s dinner table. Recreate dishes like Sookie’s muffin tops, Mrs. Kim’s Flaxseed Muffins, and Luke’s Cheeseburger. Plus there’s cooking tips from Sookie, hosting tips from Michel, and of course, etiquette tips from Emily Gilmore. Get it here.

The Blue Zones American Kitchen: 100 Recipes to Live to 100

Author Dan Buettner spent years uncovering the Blue Zones—the five places around the world where people consistently live to or past 100 years old—sharing lifestyle tips and recipes gleaned from these places. This cookbook can help you create your own Blue Zone at home using plant-forward recipes. With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner’s road trip across America sheds light on some of its most under-recognized plant-forward communities. This book is filled with the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. With recipes from Pennsylvania Dutch apple dumplings to Southern Hoppin’ John, Blue Zones American Kitchen will change the way you look at food. Order it here.

50 Things to Bake Before You Die

Written by dessert-obsessed food writer and restaurant critic, Allyson Reedy, this cookbook features a collection of dessert recipes gifted to her from the greatest bakers and celebrity chefs to small-town café owners and fancy restaurateurs. With recognizable names like Christina Tosi, Joanne Chang, Duff Goldman, Dominique Ansel, and more you’ll find easy, step-by-step instructions for desserts like homemade Oreos to strawberry champagne cupcakes from Georgetown Cupcake and brown sugar peach cobbler from Tieghan Gerard. Find it here.

My Pokémon Cookbook: Delicious Recipes Inspired by Pikachu & Friends

Pokémon fans can learn to make delicious foods inspired by the amazing world of Pokémon from the all-new cookbook. Explore culinary delights from across the Pokémon universe in this official cookbook. Featuring favorite flavors from every region, and the chance to dive into dishes that celebrate the world of Pokémon. Inside you’ll find 45+ recipes ranging from quick snacks you can enjoy before a battle to epic meals fit for a post-tournament celebration—making it perfect for the Pokémon trainer in your life. Get it here.

THE SIETE TABLE: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family

The Siete Table features the Garza family’s beloved family recipes and traditions, all adhering to their motto: salud y sabor (“health and flavor”). As the Garzas write: “Our goal with this book is to give you delicious recipes for heritage-inspired foods—and they just so happen to be made with whole, nourishing ingredients.” The Siete Table features over 100 gluten-free Mexican-American dishes that span every course and occasion, plus it includes sections on how to stock your pantry and go-to alternatives for staples like masa and proteins; menus and more. Over 60 beautiful color photos accompany it all. Buy it here.

The New Cooking School Cookbook: Fundamentals

If you know someone who loves to be in the kitchen, but also wants to know the “hows” and “whys” to cooking fundamentals, then this is the cookbook for them. With more than 80 focused courses, The New Cooking School offers a “mini-bootcamp” into all your favorite culinary topics including Pizza, Fried Rice, Fish on the Grill, or Birthday Cake. Introduced by an American Test Kitchen test cook, each course is presented in easily digestible sections diving into the history of a dish, special techniques, and more. Check it out here.

The Pain d’Avignon Baking Book: A War, An Unlikely Bakery, And A Master Class in Bread

This cookbook is the perfect gift for the budding pastry chef in their life.Officially launched October 4 and written by bakery co-founder Uliks Fehmiu, this new book is an aspiring home baker’s one-stop-shop for creating classic baguettes, chewy brioche and delectable viennoiseries that would rival their favorite café. The book even features a stamp of approval from New York City restaurant royalty, with the foreword penned by Mario Carbone. Pain d’Avignon, the beloved bakery that originally opened in Cape Cod 30 years ago by a group of immigrant friends fleeing war in their native country, feeds bustling New Yorkers with its satellite locations, Café d’Avignon, across Manhattan. The bakery also provides fresh bread to some of the city’s most renowned dining destinations, including Major Food Group, Eleven Madison Park, Blank Street Coffee and more. Get it here.

The Van Life Cookbook

We’ve all got them—the friend who was inspired by the pandemic or TikTok to pack their life up and explore in a super cool decked out van. Cooking from that tiny kitchen can be a challenge and if they are still trying to adapt to the lifestyle of being on the openroad, they are probably still trying to figure out what exactly they are doing with breakfast, lunch, and dinner. The Van Life Cookbook is a collection of recipes that celebrates the road trip lifestyle and #vanlife community while providing delicious and nutritious meal ideas for modern-day nomads. Inside you’ll find meal prep tips, pantry advice, and hacks on cooking in a tiny kitchen. Featured recipes include Breakfast Biscuits on the Burner, Chickpea Avocado Salad, Van Life Summer Rolls, personal pizzas, and single-serving desserts. Order it here.

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A holiday punch recipe with gin, citrus and a cloud of meringue

A holiday punch recipe with gin, citrus and a cloud of meringue

Winter Sunburst Punch

December 9, 2022 at 12:00 p.m. EST

(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)

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With the turn of the calendar into December, we’re fully into the holiday season, an ideally joyful, but perpetually stressful time of year when social calendars tend to go berserk and shopping mall parking lots turn into a mixed martial arts bout, all while our rejuvenating supply of warmth and daylight dwindles and dwindles, darkening our moods and stealing our much-needed vitamin D supply.

This is not the time for a cocktail DJ to take requests and make each guest a bespoke drink. A crowd-pleasing punch is your most reliable winter wingman. This time of year, if we’re having people over, I’m either setting up a DIY bar so guests can manage their lubrication, or I’m making a punch.

The punch I wanted this year was something that would express — both visually and in flavor — that moment that’s — hark! — right on the horizon: the winter solstice. The shivery season up here in the Northern hemisphere is also the moment when, cold as it may be, we’re starting to climb back toward longer days and more sunlight. I wanted a punch that would taste like a break in the clouds when the sun comes through.

What I ended up with was a slightly more complex cousin to a Punch Romaine, an old recipe from the famed French chef Auguste Escoffier. That original rum and citrus concoction, served as a boozy sorbet, is best known for being part of the extravagant multicourse dinner served to first-class passengers aboard the Titanic on the night it sank, a palate cleanser between the Parmentier potatoes and the iceberg.

This version is gin-based instead, with a spectrum of citruses — from fresh juice and neon-orange Aperol, a bittersweet Italian orange liqueur — and floral and spice notes from Bénédictine. These liqueurs add not only sweetness, but more complexity of flavor to the punch, which you lengthen by adding a bottle of dry sparkling wine to add bubbles and keep the sweetness in check.

Once you’ve got the punch bowled and ready, to get an edible stand-in for those clouds for your sunny orange punch to break through, you top the bowl with a batch of floofy meringue (using egg whites if you’re comfortable with them, aquafaba if you’re not) scented with vanilla and Angostura bitters.

The foam serves as an adornment, but it’s also a soft bed for complementary garnishes, such as citrus wheels and fresh herbs and spices.

You want your topping to hold some shape, but still be swirly and creamy meringue that can be spooned in loopy swirls and spread across the surface of the punch, where you can use it as a blank page for garnishes. Anything you put on top of the meringue should be something that you would be content to flavor the punch if it sinks in. Think sage, rosemary, thyme, not cilantro, or any overly bitter greens. Pick spices that will contrast nicely with your citrus, liqueur and gin — juniper, allspice, cloves, star anise pods, grated nutmeg and cinnamon. And, of course, thinly sliced wheels of citrus for color and aroma.

How to enjoy your own holiday party: Set up a DIY champagne cocktail bar

How elaborate you want to get probably depends on how much you trust your artistic skills. I got the best results when I treated the garnishes as a sort of bouquet that would “sprout” from one edge of the punch bowl or as a wreath that hugged its inner edge.

This punch makes for an excellent aperitif, but should you wish to lean into the Punch Romaine history, you could join the many who have attempted to re-create dishes from that last first-class meal served on the Titanic (far fewer, I suspect, have tried to whip up the gruel and “cabin biscuits” offered to the third-class passengers). If you want to go that way, you can instead present it as a slushy intermezzo during a meal: Set out cocktail coupes or sorbet bowls, with a dollop of lemon or orange sorbet and some crushed ice in each one, then ladle the punch and meringue on top and serve with a dessert spoon, bringing the drink closer to the sherbet-style presentation the tippling scions would have enjoyed at their tables.

For a festive holiday bowl, this pomegranate and citrus punch brings the merry

Such a presentation is adding lacquer to an already well-gilded lily. And one could argue that sticking with just presenting the punch as it is gets much closer to the realities of that evening anyway. With the meringue and garnishes swooning all over the top, it’s certainly just as fancy, and much more in keeping with a cheery solstice spirit.

For the gin, you can use a standard London dry style, or something more citrusy; we used a combination of regular Tanqueray and Tanqueray Flor de Sevilla, its orange-flavored iteration. Use a brut-style sparkling white or rosé wine. The meringue topping is optional — the punch is delicious without it — but the topping increases the fancy factor and provides a soft landing for garnishes, as well as the “clouds” for the sunny punch to shine through.

If you prefer not to use raw eggs, you can make a fluffy topping using aquafaba, the liquid from a can of chickpeas. Substitute 6 tablespoons of aquafaba for the 3 egg whites, add 1/8 teaspoon of cream of tartar and then follow the recipe directions, but extend the whipping time to about 10 minutes. To get the aquafaba, shake the can of beans, then open and strain the liquid through a fine mesh strainer or cheesecloth. You should have 1/2 to 3/4 cup. Unused aquafaba can be frozen for future use.

If you want to serve the drink in slushier form, you can also make the punch a day ahead of time and freeze it (in jars or bottles) overnight, transferring it to the fridge half an hour before service and shaking it up when you move it into the punch bowl.

Make Ahead: The punch bowl ice will need to be frozen the night before you plan on serving the punch. The punch can be prepared, without the meringue topping, and refrigerated up to 1 day in advance.

Storage: Refrigerate the punch base, without the meringue, for up to 2 days.

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  • 3 cups gin (see headnote)
  • 2 cups fresh orange juice (from about 6 oranges)
  • 1 cup fresh blood orange juice (from about 4 blood oranges)
  • 1 cup fresh lemon juice (from about 4 lemons)
  • 1 cup water
  • 3/4 cup Bénédictine
  • 1/2 cup Aperol
  • 1/4 teaspoon Angostura bitters
  • One (750-milliliter) bottle chilled brut-style sparkling wine, such as champagne, prosecco or cava

For the meringue topping (optional)

  • 3 large egg whites
  • 1/4 teaspoon fresh lemon juice
  • 2 dashes Angostura bitters
  • 4 drops vanilla extract
  • 1 cup confectioners’ sugar
  • Citrus wheels, star anise, allspice berries, sprigs of rosemary, sage and/or thyme, for garnish (optional)

Make the ice block: The night before you plan to serve the punch, fill a cereal bowl or food storage container with water and place it in the freezer.

Make the punch base: In a large bowl, stir together the gin, orange, blood orange and lemon juices, water, Bénédictine, Aperol and bitters until combined. Refrigerate or freeze (see headnote) until ready to serve.

Make the meringue topping: When you’re almost ready to serve the punch, in a medium-size bowl, combine the egg whites, lemon juice, bitters and vanilla and, using a handheld mixer on medium speed, beat until foamy and thickened, about 2 minutes. Stop the mixer, add the confectioners’ sugar and beat on medium-high speed until pale and creamy, about 2 minutes. The meringue should be not quite at the soft-peaks stage; the topping should be glossy and move like thick soup when you stir it — underwhipping is better than overwhipping here. (See headnote for making the meringue with aquafaba rather than egg whites.)

Add the block of ice to your punch bowl, then pour the chilled punch base over it. Gently pour in the sparkling wine and carefully stir to combine.

Ladle the whipped meringue over the punch, if using, spreading it gently across the surface like a cloud-cover, then garnish with the citrus wheels, herbs and spices. Serve, dipping in a swirling motion so that some of the meringue topping makes it into each cup.

Calories: 149; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: mg; Sodium: 1 mg; Carbohydrates: 8 g; Dietary Fiber: 0 g; Sugar: 6 g; Protein: 0 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From Spirits columnist M. Carrie Allan.

Tested by Allan; email questions to voraciously@washpost.com.

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Beloved Christmas dessert recipes and more holiday food ideas from our editors

Beloved Christmas dessert recipes and more holiday food ideas from our editors

Food is a central part of the holidays for so many of us. So is nostalgia. This is often the time when we pull out our tried-and-true recipes, either dishes we’ve made many times beforehand or those that our parents or grandparents lovingly prepared for us as kids. 

At Broadview, we wanted to share the Christmas recipes that we and our families have been making for, in some cases, decades. We hope you enjoy them and please share some of your own in the comments.

The main Christmas food tradition we have in our house is something I don’t actually bake! Every year, a lovely friend of ours gifts us a box of my kids’ favourite treats… Christmas Crack (it’s called crack because you can’t stop eating it). I don’t have her recipe (it’s her gift to us after all), but this Betty Crocker recipe is the closest I can come up with.

— Kristy Woudstra, Features Editor and Digital Strategist

Christmas Crack

  • 40 Ritz crackers
  • 1 cup butter
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 bag milk chocolate chips
  • Sea salt for sprinkling on top

Directions:

  1. Preheat oven to 350F. Line a bar pan with foil and spray foil with cooking spray.
  2. Place crackers in a single layer at the bottom of the pan.
  3. In a saucepan, combine butter, sugar and salt over medium heat until butter melts. Stir frequently.
  4. Heat to boiling, stirring constantly. 
  5. Boil 7 to 9 minutes, stirring constantly, until light brown in colour. Remove from heat. 
  6. Stir in vanilla. Pour mixture evenly over crackers. Spread to cover.
  7. Bake in preheated oven for 13 to 15 minutes or until bubbly and brown in colour. Remove from oven. 
  8. Sprinkle chocolate chips over cracker mixture. Let stand for 5 minutes. Spread chocolate evenly. 
  9. Sprinkle sparingly with sea salt (or any other topping you like, such as candy sprinkles, toffee bits or nuts). Cool completely (about 2 hours). Break into pieces. 

My mother makes a variety of cookies for the holidays, but these delicate, buttery crescents dusted in icing sugar are the family favourite.

— Caley Moore, Managing Editor, Print

viennese crescent cookies on plate
Viennese crescents. (Stock photo: Marc Markstein/Unsplash)

Viennese Crescents

  • 1 cup butter                 
  • 1/4 cup sugar
  • 1 tsp. vanilla  
  • 2 cups flour  
  • 1 cup ground almonds                             
  • Icing sugar

Directions:

Mix butter and sugar, then add vanilla. Add flour and ground almonds and mix.

Shape dough into crescents. Roll crescents in icing sugar and bake at 325 F for 35 minutes. Cool and roll again in icing sugar.

On Christmas Eve, my family enjoys French-Canadian food: pea soup, tourtiere and buche de noel. This is a way of celebrating our family’s French-Canadian heritage.

— Trisha Elliott, Director of Development

Stock photo: Jesson Mata/Unsplash

Pea Soup

  • 2 cups of dried yellow peas
  • 8 cups water
  • 1⁄2 pound ham bone
  • 1 onion, chopped
  • 1⁄2 cup celery, chopped
  • 1⁄3 cup carrot, diced finely
  • 1 tsp. dried savory and thyme
  • Bay leaf
  • Salt and pepper

Directions:

Wash and sort peas and put them in water, bring the water to a boil and then remove it from the heat and let it sit for an hour.

Add ham, onion, celery, carrots, savory and 1 tsp. salt. Bring to a boil; reduce heat and simmer until peas are soft, about 2 or so hours. Fish out the bay leaf.

Sometimes I puree half the soup to make it more creamy.

Season to taste with salt and pepper.

My Grandpa’s cinnamon buns, taken from a recipe from Canadian Living, March 1991.

Every Christmas, my grandfather, Jim Walker, would make these cinnamon buns, which we would enjoy Christmas morning —  with a mimosa when us “kids” became adults. After he died, I took up the challenge, and have been making these buns for my family every Christmas for almost 15 years. My grandmother, his wife, insists mine are better than his, but I don’t believe her. I just need a few more years of practice and then maybe mine will come close to how delicious his buns were.

— Chloe Tejada, Digital Marketing and Social Media Editor

Cinnamon Buns

Ingredients:

Buns:

  • 1/4 cup granulated sugar
  • 1/2 cup warm water
  • 1 package active dry yeast (or 1 tbsp.)
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp. salt
  • 2 eggs, beaten
  • 4 cups all-purpose flour

Filling:

  • 1 cup butter
  • 1 -1/2 cups packed brown sugar
  • 1 cup coarsely chopped pecans
  • 1 tbsp. cinnamon

Directions:

  1. Dissolve 1 tsp. of the granulated sugar in warm water; sprinkle in yeast. Let stand for 10 minutes or until frothy. Meanwhile, in a small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm. In a large bowl, combine eggs, milk mixture and yeast mixture.
  2. Using an electric mixer, gradually beat in 1-1/2 cups of the flour; beat for 2 minutes or until smooth. With a wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from the side of the bowl. On a lightly floured surface, knead dough for 7 to 10 minutes or until smooth and elastic.
  3. Place in a large greased bowl, turning to grease all over; cover with plastic wrap (or greased waxed paper and tea towel). Let rise in a warm place for 1 to 1-1/2 hours (or in a fridge for 8 hours or overnight) or until doubled in bulk and impression remains when fingertips are pressed into dough. Punch down dough.
  4. Filling: Meanwhile, in a saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the brown sugar, whisking until smooth. Pour into greased 13- x 9-inch baking dish. Sprinkle with half of the pecans; set aside. Melt remaining butter; set aside. Combine remaining brown sugar, pecans and cinnamon; set aside.
  5. On a lightly floured surface, roll out the dough into 18- x 14-inch rectangle. Brush with all but 2 tbsp. melted butter, leaving 1/2 inch border uncovered; sprinkle with sugar mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. Cut into 15 pieces; place cut sides down in pan. Cover and let rise for 1 hour or until doubled in bulk.
  6. Bake in 375F (190C) oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.

I know a lot of people think they make the best shortbread ever, but that’s not true. My grandmother did.

I have many memories of making this recipe as a child. I remember how I’d be coaxed to gently work the dough in my hands and firmly press it into the pan. Then I’d get to prick it all over with a fork — our way of turning this humble but delicious treat into something fancy. From a young age, we kids would cover the shortbread in red and green coloured sugar to make it festive. And when I say cover, I mean cover. I think our mother eventually had to hide the little shakers.

The trick to getting this recipe right is in the kneading. As my mother explains, when we work it with our hands — warming up the butter and mixing it better — it makes the shortbread taste better. For me, the memory of the women in my family before me using their hands to create this treat also magically sweetens the flavour. Memory and hands commingle with the mere four ingredients and out comes something that melts in my mouth.

— Julie McGonegal, Associate Editor

Stock photo: Skön Communication/Unsplash

Shortbread

  • 2.5 cups all-purpose flour
  • ½ cup white sugar
  • ¼ tsp. salt
  • 1 cup butter

Directions:

Mix dry ingredients and blend in butter until the mixture forms small beads. Then work the mixture into a ball. Divide in half. Put each ball into a separate 8-inch tin. Press down evenly with your hands and prick all over with a fork. Bake at 275 degrees Fahrenheit for approximately 45 minutes or until lightly browned. When cool, cut into squares or triangles. Add festive sugar sprinkles (as many as you want!).

Cheese puto is a traditional Filipino steamed cake/muffin. There are tons of variations for Christmas, but we opt for the simplest version!

— Robert Liwanag, Associate Editor

Stock photo: Joost Nusselder/Flickr via Creative Commons

Cheese Puto

  • 1 cup all-purpose flour
  • 1/2 cup granulated white sugar
  • 3 teaspoons baking powder
  • 1 cup fresh milk
  • 1/4 tsp. vanilla extract
  • 3/4 cup shredded sharp cheddar cheese
  • 5 cups water (for steaming)
  1. Pour the water into a steamer or cooking pot. Bring to boil.
  2. Sift flour, sugar and baking powder. Combine ingredients in a separate bowl. Mix well.
  3. Slowly add the milk while stirring. Continue to stir until the texture of the mixture becomes smooth.
  4.  Stir in the vanilla extract and half of the shredded cheese.
  5. Pour the mixture into small- to medium-sized molds. Arrange in the steamer. Cover and steam for 25 minutes. Top each puto with the remaining shredded cheese. Steam for another 5 minutes.
  6. Take the puto out of the steamer. Cool down.
  7. Remove the puto from the mold with the help of a spatula.

My family likes to have roasted Cornish hens for Christmas dinner. Everyone gets their own individual hen with red currant jelly. For sides, we have ginger sweet potato and french beans.

— Anne Brooks, Editorial Administrator

Stock photo: Gina/Flickr via Creative Commons

Cornish Hens with Lemon & Herbs

  • Cornish hens (about 1 3/4 lbs each) room temperature
  • 1 bunch fresh thyme, plus more for garnish
  • 4 lemons, halved, plus wedges for serving
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 6 tbsp. unsalted butter
  • Coarse salt & fresh ground pepper

Directions:

Preheat the oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place thymes sprigs and lemon halves in each cavity. Place remaining thyme and the parsley under the skin. Squeeze remaining lemon halves over hens and rub butter all over hen. Season generously with salt and pepper.

Roast hens, rotating pan halfway through until skin turns gold brown and thermometer registers 180 degrees. Depending on the appetites of those you are serving, you can cut the hens in half lengthwise.

Christmas morning deserves a special breakfast, in my opinion. I make this recipe a day ahead. When we wake up, I pop it in the oven before we open our stockings. By the time we’re done, this hot breakfast is coming out of the oven. My son gets impatient to open the gifts under the tree, but we make him slow down and savour the moment — with a sweet slice of French toast.

— Jocelyn Bell, Editor/Publisher

Baked French Toast with Caramelized Pear Sauce

(Canadian Living January 2013)

Hands-on time: 20 minutes

Total time: 2 1/2 hours

Makes: 10 to 12 servings

  • 4 pears (Bartlett or Anjou, ripe but still firm)
  • 1/3 cup butter, softened
  • 1 cup packed brown sugar
  • 2 tbsp. corn syrup
  • 1 cup thawed frozen cranberries
  • 2 tbsp. all-purpose flour
  • 6 thick (1-inch) slices egg bread
  • 1 1/4 cups milk
  • 1/2 cup whipping cream (35{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889})
  • 5 eggs
  • 1 tsp. vanilla
  • Pinch each nutmeg and salt

Topping: 

  • 2 tbsp. granulated sugar
  • 1/2 tsp cinnamon

Directions:

Peel, core and cut pears into 1/4-inch thick slices; set aside.

In skillet, melt butter over medium heat; cook brown sugar and corn syrup, stirring, until sugar is dissolved, about 1 minute.

Add pears and cranberries; cook over medium-high heat, stirring often, for 5 minutes. Whisk flour with 2 tbsp. water; whisk into pan and cook until pears are tender and sauce is thickened and syrupy, about 12 minutes. Spread in greased 13×9-inch baking dish; let cool for 20 minutes.

Layer bread over pear mixture. Whisk together milk, cream, eggs, vanilla, nutmeg and salt; pour over bread, making sure bread gets fully soaked. (Make-ahead: Refrigerate for up to 24 hours.)

Topping: Stir sugar with cinnamon; sprinkle over bread. Bake, uncovered, in 350 F oven until puffed and golden, about 50 minutes. Let stand 10 minutes before serving

Picture and recipe card of my maternal Gran’s shortbread recipe, as transcribed by my loving sister for my wedding shower recipe box. We are different people; she preferred my paternal Nana’s (overly sweet) pavlova recipe, I prefer my Gran’s barely sweet, very short, shortbread. Hence her commentary on the top of the card!

I defy anyone to make it without adding an extra 1/3 lb. of butter to get them to hold together!

— Sarah Watt, Circulation Marketing Manager

Shortbread

  • 6 cups flour — spread around
  • 1 lb. sweet butter
  • 1/2 cup sugar
  • 1/2 pkg. rice flour

Directions:

Work together with hands — divide into 5. Cook on waxed or brown paper in low oven for about 1 hour.

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Hanukkah side dish recipes to accompany your holiday meal

Hanukkah side dish recipes to accompany your holiday meal

Kugels, latkes, challah, and sour (or sweet!) salads — these are the foods that make a Jewish holiday table. Traditional Yiddish recipes warm the heart and create pure soul comfort.

But sometimes you’re craving change. A few tweaks can turn a classic dish into a new culinary experience. Whether you’re cooking for Hanukkah or you’re looking for a new twist on classic Hanukkah side dish recipes, you’ll find yummy options here.

Rosh Hashanah: Consider these fruits for your holiday table

SWEET AND SAVORY APPLE NOODLE KUGEL

Hanukkah side dish recipes to accompany your holiday meal

Sort of like a casserole, kugel is a popular holiday side dish among Ashkenazi Jews. Kugels are usually based in potato, egg noodle, or veggie and typically can be classified as either sweet or savory. I’ve always preferred savory kugels myself, but this sweet and savory apple kugel from Living Sweet Moments might just change my vote!

Apples and raisins provide the sweet, while sauteed onions give you the savory. You might think apples and onions don’t mix, but don’t knock it till you try it!

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52 best Christmas cake ideas for the sweetest holiday

52 best Christmas cake ideas for the sweetest holiday

Don’t let classic Christmas cookies steal all the thunder at the holiday table this year.

A festive cake is the perfect way to wow guests and impress family members this season. One of the best things about cakes is that they’re incredibly versatile and thereby fulfill a host of celebratory events from birthdays to Christmas.

So aside from decorating a cake like Santa (and we do have a recipe for that!), what makes a cake Christmasy? Luckily, TODAY Food’s host of talented bakers, cooks and celebrity chefs produce an abundance of beautiful cakes fitting for festive occasions. Creamy cheesecakes and dense olive oil cakes, for example, bring a lightness to the dessert table in a way that can balance the palate after a heavy meal. Fruit cakes, spiced Bundts and cinnamon coffee cakes are the ideal holiday desserts that double as dishes for Christmas breakfast or brunch — plus, the appearance fragrant cakes with plump dried fruits and speckled fruit cakes often make their way through Christmas classics, literature and plays. And who doesn’t love that?

With the cold weather calling for hot coffee or mulled wine, decadent chocolate cakes can also become a Christmas signature — passed around the table with the molten cocoa frosting oozing from its center. And of course, something simple like red velvet or pistachio invites additional holiday cheer with their merry color schemes.

Whatever you and your guests are craving, there’s definitely a creative confection out there that will fit the bill. These cakes are so delicious that even Santa may give up his cookie habit and opt for a slice (or two) of cake instead.

Fruit and spiced cakes

Apple Spice Loaf Cake With Cream Cheese Frosting by Elena Besser

In this fabulous, make-far-ahead recipe, apples folded into a traditional loaf cake batter and swirled together with warming fall spices. The cake is baked and can be cooled, tightly wrapped and frozen as an easy option that will keep for weeks ahead of Christmas or whenever you need it (hello, hostess gifts!).

The Cherpumple by Casey Barber

It’s hard to find a dessert that truly has it all, but this multi-layered confection is bursting with plenty of beloved sweet treats. Aptly named after cherry, pumpkin and apple pies, this decadent cake is also a perfect crowd pleaser with the three different pies enveloped by different flavors of cake.

Spiced Apple Walnut Cake with Cream Cheese Icing by Giada De Laurentiis

Giada De Laurentiis’ beautifully moist apple cake with cream cheese icing has all the flavors of a classic apple pie — minus the tricky pastry crust!

Wine-Glazed Cake by Elizabeth Heiskell

Sure, this cake has some surprising ingredients — like vanilla pudding, yellow cake mix, white wine and bourbon. But Elizabeth Heiskell swears by it and says it is so good that it will “beckon you in the middle of the night.”

Maple Bûche de Noël (Yule Log Cake) by EPCOT Festival Pastry Chefs

The traditional holiday bûche De Noël becomes even more festive at Taste of EPCOT International Festival of the Holidays. Gingerbread chiffon cake gets rolled up with sweet maple mouse and tart cranberry jam, then finished with a rich chocolate coating. The stunning spiral and seasonal flavors make this a must-try dessert!

Apple Crumble Cake with Caramel and Apple Icing by Donal Skehan

A crumble is an irresistible dessert no matter what fruit you use, but this elevated apple crumble cake takes that classic and transforms it to a true showstopper and real centerpiece for special occasions.

Martha Stewart’s Cranberry Skillet Cake by Martha Stewart

This berry-studded cake is festive enough for the holiday table but comes together so easily, you can mix it up anytime. Pop it in the oven as you’re sitting down for dinner. If you have leftovers, no one will judge you for digging in at breakfast the next day.

Ina Garten’s Bourbon Honey Cake by Ina Garten

Ina Garten’s cake boasts layers and layers of subtle flavor from honey, brown sugar, orange zest, coffee and spices like cinnamon, cloves, allspice and ginger. How good does that sound? Oh! And one more thing: bourbon!

Pound Cake with Ricotta Cream, Fresh Berries and Toasted Almonds by Lauren Salkeld

This super simple recipe is a great option for an elegant dessert that doesn’t require too much baking. It starts with a store-bought pound cake, which gets dressed up with a smooth ricotta and mascarpone cream topping and vibrant berries.

Roasted Apple-Almond Cake by Amy Chaplin

Roasting the apples before adding them to the cake amplifies their natural sweetness. The fragrant cardamom and crunchy almonds round out the wintry flavor of this warming dessert. It’s also gluten-free, but it’s so nutty and delicious, nobody would ever guess it.

Pecan Bundt Cake by Vallery Lomas

This beautiful Bundt is full of flavor like a carrot cake, has a tight crumb like a pound cake and it comes together quickly and easily. It’s flecked with festive cranberries and has lots of warm spice to pair perfectly with after-dinner coffee.

Cranberry-Orange Upside-Down Cake by Robeisy Sanchez, recreated by Kristen Kish for S.Pellegrino

Kristen Kish re-created this eye-catching upside-down cake from her sous chef, Robeisy Sanchez, which was adapted from Cook’s Illustrated. “I felt so proud cooking it. It’s a beautiful recipe, very festive. Everything about it,” she says. “To watch her, watch me make it: It’s a weird warm and fuzzy feeling that’s hard to explain.”

Hummingbird Cake with Maple Cream Cheese Frosting by Ryan Scott

Ryan Scott’s banana-pineapple spice cake made with dark rum, raisins and drizzled frosting will please any guest this holiday season.

Classic Carrot Cake with Cream Cheese Frosting by Casey Barber

Whether you like your carrot cake plain or with all the mix-ins, this recipe has you covered. Serve this sweetly spiced dessert with walnuts, raisins, coconut, and pineapple — or keep it simple with only shredded carrots in the batter. Either way, it’s a guaranteed treat, especially when each slice gets a luxurious layer of cream cheese frosting.

Pumpkin Spice Latte Bundt Cake by Shay Shull

“I have 101 Bundt cake recipes, but this one is my very favorite,” says Shay Shull. “It’s always moist, it’s always delicious and it always tastes just like fall.”

Pineapple Upside Down Cake by Jocelyn Delk Adams

Growing up eating this classic Southern dessert countless times in her home, Jocelyn Delk Adams has it mastered. Juicy and golden, it might be a retro recipe but it’ll never be outdated.

Cheesecakes

Pumpkin (Calabaza en Tacha) Cheesecake by Marcela Valladolid

The filling in this cheesecake is made with butternut squash with cinnamon, brown sugar and mascarpone cheese. The shards of pumpkin-brown sugar brittle not only add an attractive decoration on top, they also provide crunchy contrast to the creamy cake.

No-Bake Cheesecake with Sweetened Condensed Milk by Carrie Parente

This simple cheesecake requires no baking and uses sweetened condensed milk for a smooth and decadent texture. It is delicious on its own or served with any topping of choice, from fresh berries to chocolate chips or even toasted coconut.

Triple Threat Chocolate Cheesecake by Donatella Arpaia

This luscious chocolate cheesecake from Donatella Arpaia will have everyone going back for seconds (and thirds). Just don’t wait until the very last minute, as it ideally needs to be chilled in the fridge overnight before you add the topping.

Joy Bauer’s Mini Cheesecakes by Joy Bauer

These mini (but mighty) treats are rich, creamy and oh-so-satisfying when a cheesecake craving strikes. Feel free to get creative with tasty toppings, such as festive, fresh strawberries and a sprinkle of crushed graham cracker or aerated whipped cream and dark chocolate chips.

Churro Cheesecake by Alejandra Tapia

This is a super simple recipe but tastes as if it was made at a fancy restaurant. You will definitely impress your loved ones using this recipe for the holidays.

Valerie Bertinelli’s Sugar-Free Cheesecake by Valerie Bertinelli

This cheesecake has all the sweet creaminess of the classic version but with no added sugar. It makes it a nice cake to balance out the dessert table with a lighter option alongside the cookies and pies.

Basque Burnt Cheesecake by Buttermilk Pantry

With no crust and a soft, gooey center, it pretty much seems like the anti-cheesecake cheesecake. While vastly different from the classic New York-style recipe, this dessert is truly something to love. It’s light, delicate and not overly sweet.

Hummingbird Cheesecake by Chris Ryan

This cheesecake is inspired by classic Southern hummingbird cake. It’s a great recipe that you can prepare ahead of time, so there can be one less thing to worry about when cooking an extravagant Christmas dinner.

Duff Goldman’s Bomb Cheesecake by Duff Goldman

The “bomb” refers to how awesome this cheesecake is, not to the old-school French domed cake called a “bombe.” It’s super easy to make and it’s great for getting creative. You can customize this easily, topping it with everything from chocolate to nuts to spices or just keeping it clean and simple.

Chocolaty cakes

Coconut Bliss Cake by Seton Rossini

The classic combination of chocolate and coconut is always a welcome treat. The dark chocolate coating on this beautiful cake looks totally glamorous as it drips down the snow-white Swiss meringue frosting. Baker Seton Rossini calls this little beauty a “deconstruction of the Almond Joy.”

Grain-Free Chocolate Zucchini Cake by

Who says dessert can’t also be a little good for you? This chocolate confection uses almond butter and coconut oil but the real secret is that it stays incredibly moist because it’s made with zucchini.

Mexican Chocolate Cake by Nathan Turner

This chocolate cake uses spices like cinnamon and cayenne pepper to make one decadent dessert that will also warm you heart, just like the holidays.

Santa Cake by Anna Helm Baxter

Show off your holiday spirit at the dessert table with this festive and easy-to-make chocolate cake. It’s a real showstopper and fun to spend some time decorating.

Red Wine Chocolate Cake with Raspberries by Chloe Coscarelli

This rich and seductive chocolate cake is fudgy on the inside with a hint of red wine. Top it with wine-soaked “drunken” raspberries and a dollop of coconut whipped cream for the ultimate lovers’ dessert!

Chocolate Cake by Craig Strong

Coffee is the secret ingredient for making chocolate cake super moist and flavorful. This recipe is easy to make — and the jolt of caffeine will help keep the holiday party going.

Flourless Chocolate Cake by Caroline Choe

This truly is one of the easiest cakes in the world to make and — dare I say it — one of the sexiest! The simplest and most classic of ingredients create this decadent dessert.

Valerie Bertinelli’s Sicilian Love Cake by Valerie Bertinelli

Store-bought chocolate cake mix and chocolate pudding mix are the secrets behind this easy cake from Valerie Bertinelli. It has a rich mascarpone-ricotta filling and luscious cocoa-mascarpone frosting that make it a perfect end to an Italian holiday feast.

Vanilla Magic Cake with Chocolate Ganache by Casey Barber

This deceptively simple recipe uses everyday ingredients to make an otherworldly, magical dessert. As it bakes, the cake batter magically transforms into three layers: a luxurious custard crust, a creamy center, and a light, delicate angel food cake all topped with rich, chocolate ganache and festive sprinkles.

Martha Stewart’s Mile High Salted-Caramel Chocolate Cake by Martha Stewart

Truly, madly and deeply chocolate: Pools of rich salted caramel separate layers of chocolate cake, which are then swathed with dark chocolate frosting and sprinkled with flaky salt. Prep the wondrous cake layers and caramel up to three days before assembling (chilling actually improves the texture for stacking), so you can make it look effortless.

Top-Secret Chocolate Cake by Ree Drummond

“As a middle-aged woman of the world, it is no secret to me that you can doctor up boxed cake mix to create a heavenly dessert,” says Ree Drummond. “This trend took hold in the nineties and it gave masses of people permission to forgo the measuring and mess of a from-scratch cake. But just in case your generation hid this eternal cake mix truth from you your whole life, I’m here to lift the veil.”

Peanut Butter Chocolate Chip Cake by Erica Chayes Wida

The combination of smooth peanut butter and rich chocolate make this five-ingredient dessert incredibly decadent and irresistible to any peanut butter cup fan. It’s longstanding family recipe that uses boxed cake mix as a base: As simple as it is delicious.

Olive oil cakes

Olive Oil Cake with Lambrusco-Poached Pears by Stefano Secchi

This cake from Stefano Secchi is so fragrant and fruity that the smell alone will make your mouth water. “Fresh citrus zests perk up the rich olive oil cake while warm cinnamon and red wine add depth to the juicy pears,” he says. “It’s absolutely irresistible!”

One-Bowl Olive Oil Cake by Lidia Bastianich

“This is a recipe that my grandmother used to make. It’s simple, delicious and can be dressed up in any number of ways — including with poached or sautéed fruit,” says Lidia Bastianich.

Lemon and Olive Oil Cake with Limoncello Glaze by Anthony Contrino

The lemon and olive oil create such a moist but not overly sweet dessert that’s completed by the fragrant limoncello glaze. You might as well be enjoying a forkful of sunshine in this fabulous Bundt cake.

Anne Burrell’s Olive Oil Cake with Blueberry Sauce and Peaches by Anne Burrell

If you don’t like your cake super sweet, this one is for you. The beautiful green grassy olive oil flavor perfectly complements the vibrant, juicy fruit.

More irresistible cakes

Red Velvet Layer Cake by Christina Tosi

“I love the bold color contrast of rich, ruby-red velvet cake layers and cool white cream cheese frosting. It’s as appealing to look at as it is to eat,” say’s Milk Bar’s Christina Tosi.

Dylan’s Pistachio Cake by Dylan Dreyer

Pistachio is in the name, but it’s a totally light and sweet cake-like dessert that tastes refreshing and not too heavy after a big meal.

Cake Mix Coffee Cake by

Make Christmas morning special by passing around this super easy and incredibly moist coffee cake. The secret behind this festive treat? Its base is made with yellow cake mix, so you won’t have to spend hours putting this tasty treat together.

Peanut Butter Cake by

Al Roker’s double-layer cake is any peanut butter lover’s dream. Pair it with the perfect cup of spiced eggnog and you’ve got yourself one sweet and special little Christmas miracle.

Sweet Potato Coffee Cake by Jocelyn Delk Adams

This coffee cake is a lovely switch-up from pumpkin flavor for those who tapped out after Thanksgiving. It is so comforting with warm spices throughout. It’s perfect for any holiday dessert, breakfast or brunch.

Ooey Gooey Butter Cake by Jocelyn Delk Adams

This authentic gooey butter cake has a chewy blondie texture bottom topped with a custardy cream cheese layer of perfection. It is the true, original St. Louis classic.

Chocolate-Mint Icebox Cake by Andrea Lynn

This seven-ingredient dessert is made from layers of thin, store-bought cookies and fresh whipped cream. After the cake sits in the fridge for 24 hours, the cookies absorb the moisture from the whipped cream, turning the whole dish into a luscious delight.

Red Velvet Cake with Cream Cheese Frosting by Gesine Bullock-Prado

This recipe doesn’t add any unexpected extras or fancy new flavors. It’s a traditional, straightforward red velvet cake that shows off the unbeatable flavors and textures of this iconic classic.

Lemon Velvet Cake by April Anderson and Shirley Madison

A dense, lemony confection, this cake reminds us of twinkling lights in a snowy winter. It’s easy to throw together and make fancy with swirls of icing and twirly lemon rinds.

Caramel Cake by Gesine Bullock-Prado

Gesine Bullock-Prado shares how to make homemade caramel for this gorgeous cake. “That simple act of heating sugar to the point that it changes from brilliant white to slightly golden to coppery brown is my weakness,” she says.

Pancake Layer Cake by Christina Tosi

This breakfast-inspired cake looks and tastes like a tall stack of pancakes. Fluffy buttermilk cake layers and sweet maple frosting pack all the flavors of the morning favorite into an impressive dessert.

This article was originally published on TODAY.com

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Holiday Cocktail Recipes | Prince William Living

Holiday Cocktail Recipes | Prince William Living

By Prince William Living Publisher Rebecca Barnes

Christmas Cheer has been around since ancient times and is still enjoyed today. Whether it’s a traditional hot toddy or a modern take on eggnog, raising your glass with friends and family to celebrate the season will make even the coldest winter night a little bit brighter! Here are a few favorites to keep you warm.

1. The Cranberry Moscow Mule is a delicious twist on the classic Moscow Mule cocktail. Combining fresh cranberries, ginger beer, lime juice, and vodka creates a sweet and tart taste that’s sure to tantalize your taste buds. Enjoy it as an after-dinner drink or for special occasions such as New Year’s Eve. Top with a sprig of rosemary for an extra festive touch! This recipe yields two servings – perfect for sharing with someone special. Cheers!

Here’s what you’ll need:

– 2 oz vodka

– 1/2 cup fresh cranberries

– 4 oz ginger beer

– Juice from one lime

– Rosemary sprigs (for garnish)

Instructions:

1. In a shaker, muddle the cranberries to release their juices.

2. Add vodka, ginger beer and lime juice and shake until combined.

3. Divide into two glasses filled with ice cubes and garnish each glass with a rosemary sprig.

4. Enjoy!

2. Spiced Rum Punch: This delicious punch is perfect for holiday gatherings! It’s made with spiced rum, apple cider, orange juice, and lemon juice. We like to garnish ours with cinnamon sticks and fresh cranberries.

 

Ingredients:

– 1 cup spiced rum

– 2 cups apple cider

– 2 cups orange juice

– 1/2 cup freshly squeezed lemon juice

Directions:

1. In a pitcher or large bowl, combine all ingredients together.

2. Stir to combine thoroughly.

3. Serve chilled over ice and garnish with orange slices, if desired.

4. Enjoy!

3. Peppermint White Russian: This holiday twist on the classic White Russian is sure to be a hit at your holiday party! This recipe combines vodka, coffee liqueur, and peppermint extract to create a delicious concoction that’s perfect for celebrating the season. It’s easy to make and takes minimal prep time. Here’s how you can enjoy this festive drink in no time:

 

Ingredients:

– 2 oz Vodka

– 1/2 oz Coffee Liqueur

– 3 drops of Peppermint Extract

Instructions:

1. In an old-fashioned glass filled with ice, pour in vodka and coffee liqueur.

2. Stir until combined well.

3. Add the peppermint extract, stirring gently.

4. Garnish with a candy cane for an extra festive look.

And there you have it! Enjoy your Peppermint White Russian this holiday season, and be sure to impress your guests with this tasty recipe. Cheers!

4. Eggnog Martini: This holiday classic gets a boozy upgrade in this delicious martini recipe!

The Eggnog Martini recipe is a tasty holiday treat that is sure to warm up any gathering. This recipe uses the classic ingredients of traditional eggnog and combines them with vodka or rum for an extra kick. The result is a creamy delight that will have your guests asking for more! To make this recipe, you’ll need: 3 ounces of vodka or spiced rum, 2 tablespoons of simple syrup, 1 cup of eggnog, nutmeg for garnish, and ice.

Instructions:

1. Start by adding the vodka (or spiced rum) and simple syrup to a shaker filled with ice.

2. Shake well until all the ingredients are combined and chilled.

3. Strain the mixture into a martini glass.

4. Fill the glass with eggnog and stir to combine.

5. Finally, garnish with freshly grated nutmeg for an extra holiday touch!

Your Eggnog Martini recipe is now ready to serve! Enjoy this creamy seasonal favorite in style at your next gathering or holiday celebration. Cheers!

5. Cranberry Mojito: This holiday twist on the classic mojito is sure to be a hit at your holiday party!

To make a delicious Cranberry Mojito recipe, you’ll need the following ingredients:

– 2 ounces white rum

– 1/2 lime, cut into slices

– 1 ounce cranberry juice

– 6 mint leaves

– 1 teaspoon sugar

– 4 ounces soda water

Start by adding the lime slices, mint leaves and sugar to a glass. Muddle them together until they are well combined. Add in the rum and cranberry juice and stir everything together. Fill your glass with ice cubes and pour over the soda water. Give it all one last stir before garnishing with more lime slices or mint leaves. Enjoy!

6. Gingerbread Martini: This holiday twist on the classic martini is sure to be a hit at your holiday party. This recipe only requires a few simple ingredients, and you can have your festive cocktail ready in no time. So grab your shaker, mix up these ingredients, and get ready to enjoy the sweet taste of this classic Christmas drink!

 

Ingredients:

– 2 ounces vodka

– 1/2 ounce Mexican vanilla liqueur

– 2 teaspoons molasses

– 1 teaspoon crushed gingerbread cookies

– 2 tablespoons half & half cream

Instructions:

1. In a shaker filled with ice cubes, combine the vodka, Mexican vanilla liqueur, molasses, and crushed gingerbread cookies. Shake well.

2. Pour the mixture into a martini glass, then top it off with half & half cream.

3. Garnish your martini with a sprinkle of crushed gingerbread cookies or a dash of nutmeg for extra flavor and flair.

4. Enjoy!

This recipe is a great way to make the holidays merrier, so share it with friends and family and start celebrating! Cheers!

7. Hot Toddy: This classic winter cocktail is perfect for sipping by the fire! This classic recipe has been around for centuries and traditionally uses whiskey, lemon, honey, and hot water. It’s a comforting winter drink that will be sure to warm you up!

 

Ingredients:

– 2 ounces of whiskey or brandy

– 1 tablespoon of honey

– Juice from half a lemon

– Hot water

Instructions:

1. Start by pouring the whiskey or brandy into your mug or glass.

2. Add the honey and stir until it is dissolved into the alcohol.

3. Squeeze the juice from half of a fresh lemon into your mixture and stir again.

4. Fill the mug or glass with hot water until it is nearly full and stir gently.

5. Add a lemon slice as garnish, and enjoy your hot toddy!

This recipe should serve one, but can easily be doubled or tripled for more people. Enjoy responsibly, and don’t forget to stay warm this winter season!

8. Irish Coffee: This winter classic is perfect for holiday gatherings!

Irish Coffee is a delicious hot beverage that you can make at home in no time. The recipe combines two of the best things in life: coffee and whiskey! While there are many variations, this recipe will give you the classic Irish Coffee you know and love.

Ingredients:

– 1 cup freshly brewed strong black coffee

– 2 teaspoons brown sugar

– 2 tablespoons Irish Whiskey (Jameson or Bushmills works well)

– Heavy cream, lightly whipped

Instructions:

1. Pour your freshly brewed coffee into a mug.

2. Add the sugar and whiskey to the mug, stirring until dissolved.

3. Gently pour or spoon the whipped cream onto the top of the coffee.

4. Serve immediately and enjoy!

The combination of whiskey, cream, and coffee is a classic recipe sure to please any crowd. Enjoy this comforting cup of Irish Coffee on its own or with your favorite dessert for an extra special treat. Cheers!

9. Mulled Wine: This winter favorite is perfect for holiday parties! Mulled wine is a delicious winter treat! Whether you’re at home by the fire or out caroling and wanting something to warm up with, this recipe will help you make the perfect mulled wine.

 

Here’s what you need:

– 2 bottles of red wine

– 1 cup of honey

– ½ teaspoon ground nutmeg

– 1 orange, cut into wedges

– 4 cinnamon sticks

– 6 cloves

Start by heating up the red wine in a pot over medium heat. While it’s heating up, add your honey, nutmeg, and orange wedges. Stir until all ingredients are combined, then reduce heat to low. Now add your cinnamon sticks and cloves and allow them to simmer in the liquid for 10 minutes.

When everything is finished, turn off the heat and remove your cinnamon sticks and cloves. Pour the mulled wine into a pitcher or mugs and enjoy!

Whether you’re celebrating with friends or just enjoying a cozy night in, make sure to have some delicious mulled wine this winter season! Enjoy!

10. Winter Sangria: This winter twist on the classic sangria is sure to be a hit at your holiday party!

Winter Sangria recipe is a delicious and easy-to-make recipe that will make any chilly night a little bit cozier. All you need to do is mix together some of your favorite fruits, some good red wine, and a few of your favorite spices. Pour it all over some ice cubes in a glass or pitcher, and voila – you have yourself a tasty Winter Sangria!

Start by adding one bottle of red wine, like Merlot or Cabernet Sauvignon, into the pitcher. Then, chop up 1/2 cup each of apples, oranges, pears, and cranberries (or any combination of fruits that you like). Add 2 cups of cranberry juice and 1/4 teaspoon of cinnamon and nutmeg.

Next, fill the pitcher with ice cubes until it’s almost full, then stir everything together. If you’d like a stronger flavor, add more sugar or spices to taste. Finally, top off the Sangria with sparkling water and let it chill in the fridge for at least an hour before serving. Enjoy!

This recipe is sure to be a hit at your next gathering! Whether you’re hosting a holiday party or just having some friends over for drinks, Winter Sangria will get everyone in the festive spirit! Serve it cold and garnish with slices of your favorite fruits for an even tastier experience. Cheers!