Dad’s Classic Holiday Egg Nog


On Christmas Eve, families, friends and neighbors up on  Capitol Hill gather to hear the bell choir, sing favorite carols, drink egg nog ,and feel the true meaning of Christmas. Merry Christmas! ~Amy

On Christmas Eve, families, friends and neighbors up on Capitol Hill gather to hear the bell choir, sing favorite carols, drink egg nog ,and feel the true meaning of Christmas.
Merry Christmas!
~Amy

Dad’s Classic Holiday Egg Nog

2 quarts purchased egg nog, chilled
5 cups whole milk, chilled
3 cups evaporated milk
1 tbsp vanilla, his preference is Mexican Vanilla
2 tsp rum extract
Nutmeg

In a large bowl, whisk together egg nog, whole milk, and evaporated milk. Whisk until well mixed. Chill until ready to use.

Makes 1 gallon

Whipped Vanilla Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla

In a medium sized bowl, using an electric mixer, beat all ingredients on high until soft peaks form.

Makes 4 cups

Serve chilled egg nog in a large punch bowl with large dollops of whipped cream, and sprinkle lightly with nutmeg.

Recipe by Tom Parker (Dad)

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White Chocolate Peppermint Egg Nog with Whipped Vanilla Cream


This is my favorite twist on my Dad's Classic Holiday Egg Nog! With the crushed candy canes, and whipped cream on top, I could drink this all day.  ~Amy

This is my favorite twist on my Dad’s Classic Holiday Egg Nog! With the crushed candy canes, and whipped cream on top, I could drink this all day.
~Amy

White Chocolate Peppermint Egg Nog with Whipped Vanilla Cream

Nog:

2 quarts purchased egg nog, chilled
5 cups whole milk, chilled
3 cups evaporated milk
4 oz Lindt or other European White a Chocolate, broken into pieces
2 tsp vanilla
1 tsp Nielsen Massey Pure Peppermint Extract
Crushed peppermint candies

In a small sauce pan heat 1 cup of evaporated milk. When hot, whisk in white chocolate until smooth. Remove from heat and stir in peppermint and vanilla extract. Chill.

In a large bowl, whisk together egg nog, whole milk, remaining evaporated milk, and peppermint milk mixture. Whisk until well mixed. Chill until ready to use.

Makes 1 gallon

Whipped Vanilla Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla

In a medium sized bowl, using an electric mixer, beat all ingredients on high until soft peaks form.

Makes 4 cups

Serve chilled egg nog with whipped cream, and garnish with crushed peppermint candies

Recipes by Amy Richardson

Gingerbread Egg Nog with Vanilla Rum Whipped Cream


The delicious flavors of a  gingerbread cookie all in a glass, and topped with Vanilla Rum Whipped Cream!   ~Amy

The delicious flavors of a gingerbread cookie all in a glass, and topped with Vanilla Rum Whipped Cream!
~Amy

Gingerbread Egg Nog with Vanilla Rum Whipped Cream

Nog:

2 quarts purchased egg nog, chilled
5 cups whole milk, chilled
3 cups evaporated milk, chilled
1/4 cup Brer Rabbit full flavor molasses
2 tsp vanilla
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Dash nutmeg
Crushed ginger cookies for garnish

In a large bowl, whisk together evaporated milk, molasses, vanilla, ginger, cinnamon, and nutmeg.

Add egg nog and whole milk, whisk until well blended. Chill until ready to serve.

Vanilla Rum Whipped Cream:

2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp rum extract

With an electric mixer, beat until until soft peaks.

Makes 4 cups

Serve chilled egg nog with whipped cream, and garnish with rum whipped cream and crushed ginger cookies.

Makes 1 gallon

Recipe by Amy Richardson

Candy Cane Ice Cream Snowballs with Warm Chocolate Sauce


My Mom would make Ice Cream Snowballs for dessert on Christmas Eve, and they were my favorite!!! I added a little peppermint candy for fun! Thanks Mom! ~Amy

My Mom would make Ice Cream Snowballs for dessert on Christmas Eve, and they were my favorite!!! I added a little peppermint candy for fun!
Thanks Mom!
~Amy

Candy Cane Ice Cream Snowballs with Warm Chocolate Sauce

Snowballs:

Vanilla ice cream
Sweetened shredded coconut
Candy Canes, crushed

Line baking sheet with foil or waxed paper.
In a medium sized bowl, toss together coconut and crushed candy canes.
With an ice cream scoop, form a round ball. Toss in the coconut mixture to coat place on baking sheet. Working quickly repeat. Place in the freezer until ready to use.

Warm Chocolate Sauce:

Chocolate Fudge Sauce:

1/2 cup butter
3 1/2 oz milk chocolate pieces
3 1/2 oz semi sweet or bittersweet chocolate pieces
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipe by Amy Richardson

Dark Chocolate, Orange, and Pistachio Toffee


This is the easiest candy recipe I make. Great for gifts and has a nice twist on the classic recipe! ~Amy

This is the easiest candy recipe I make. Great for gifts and has a nice twist on the classic recipe!
~Amy

Dark Chocolate, Orange and Pistachio Toffee

1 cup butter
1 cup sugar
3 tbsp water
1 tbsp corn syrup
1 1/2 cups bittersweet chocolate pieces, like Guittard
1/8 cup salted and roasted pistachio nuts, finely chopped
Zest of one orange

Butter a large baking sheet. Set aside.

Butter the sides of a medium sized heavy bottom saucepan. Over medium high heat, melt butter. Add sugar, water, and corn syrup. Cook until it boils, stirring frequently until it reaches 290 or soft crack, cooking tip*. Remove from heat and carefully pour onto prepared pan, spreading to the edges, to make a thin layer. As it starts to cool, it will be easy to pull candy towards the edges.
Evenly sprinkle chocolate pieces over toffee layer. Wait 2-3 minutes, evenly sprinkle with orange zest. With a metal spatula or knife, spread chocolate back and forth over toffee in sweeping motion.
Lightly sprinkle with pistachios.
Refrigerate until set. Remove and cut or break into pieces.

*tip: cook the toffee until it reaches the exact color of peanut butter, stirring constantly and watching carefully, so it doesn’t scorch.

Recipe by Amy Richardson

Clementine, Cinnamon Goat Cheese, Leaf Salad with Orange Cranberry Buttermilk Dressing


This is a simple salad, but has all the great flavors of the holiday season. Perfect for home or entertaining! ~Amy

This is a simple salad, but has all the great flavors of the holiday season. Perfect for home or entertaining!
~Amy

Clementine, Cinnamon Goat Cheese, Leaf Salad with Orange Cranberry Buttermilk Dressing

Salad:
1 package Red Leaf Spinach
1 package Baby Field Greens
6 clementines, sliced, peeled, and separated into sections
5 oz, cinnamon goat cheese or plain, crumbled
1/3 cup candied pecans, coarsely chopped

Orange Cranberry Buttermilk Dressing

1 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
4 Tbsp Sweet Orange Cranberry Sauce*
1 tsp sugar
Cracked pepper

Place all ingredients in the blender and pulse until smooth.

Makes about 2 cups

* Substitution 4 tbsp Cranberry Sauce plus zest from 1/2 orange

Recipes by Amy Richardson

Italian Thick Hot Chocolate with Orange Brandy Whipped Cream


This one of my most favorite indulgences! Like drinking liquid chocolate, eat your heart out Augustus Gloop! ~Amy

This one of my most favorite indulgences! Like drinking liquid chocolate, eat your heart out Augustus Gloop!
~Amy

Italian Thick Hot Chocolate with Orange Brandy Whipped Cream

3 1/2 cups whole milk, half and half, or for everyday 1 or 2%
1/3 cup sugar
2-3 tbsp, dark cocoa powder
2 1/2 tbsp cornstarch
2-4 oz good quality 85% Ghiradelli Dark Chocolate, broken into pieces
1/2 tsp vanilla

In a small bowl, whisk together sugar, cocoa, and cornstarch. Set aside.
In a medium sauce pan over medium high, heat milk. When it comes to a boil, whisk in chocolate mixture. Continue to cook, stirring constantly, until mixture thickens and comes back to a boil. Remove from heat and whisk in chocolate pieces and vanilla.
Pour into individual cups, and top with Orange Brandy Whipped Cream, serve immediately.

Makes 4-6 servings

Orange Brandy Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1/8 tsp vanilla
1/2 tsp brandy extract
Extra fine zest of 1/2 an orange

In a medium sized bowl, whip cream, powdered sugar, vanilla and brandy extract, on high speed until almost soft peaks, add orange zest and beat until desired consistency.
Makes about 2 cups

Recipe by Amy Richardson