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Holiday 2009


Holiday Drinks
Feature by Annette M. Rose-Shapiro
Recipes by Chef Lorilynn Bauer
Photographs by George Ross

Click any photo to see a gallery view of treats.


[egg nog]

Hot Chocolate Recipe

  • 5 cups half-and-half or whole milk
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 ounces milk chocolate, finely chopped
  • tiny pinch of salt
  • ½ teaspoon ground cinnamon

Warm about 1/3 of the half-and-half or milk, add chopped chocolates and salt, stirring until the chocolate is melted.

Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add cinnamon.

Using a hand-held blender or whisk, mix the hot chocolate until completely smooth. Serve very warm.

For more adult tastes, replace some of the liquid with strong coffee or add a bit of liqueur at the end, such as Cognac or Bailey's Irish Cream.

Makes 4 servings.

Marshmallows

  • Nonstick spray (like Pam)
  • 4 envelopes unflavored gelatin (3 tablespoons plus 1½ teaspoons)
  • 3 cups granulated sugar
  • 1 cups light corn syrup
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1½ cups confectioners' sugar
  • ½ teaspoon ground cinnamon

Spray 9 x 13-inch glass baking dish with nonstick spray. Dust pan with confectioners' sugar and set aside.

Combine granulated sugar, corn syrup, salt and ¾ cup water in medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees, on a candy thermometer – about 9 minutes.

Put ¾ cup cold water into bowl of electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Fit mixer with whisk attachment. At on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla and cinnamon. Pour into prepared dish and smooth with a spatula. Set aside uncovered, until firm – about 3 hours.

Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar. Lightly brush sharp knife with oil, then cut marshmallow into 2-inch squares.

Sift remaining ½ cup confectioners' sugar into small bowl, roll each marshmallow in sugar to coat.

Marshmallows can be stored in an airtight container up to 3 days.


[egg nog]

Eggnog

  • 12 large eggs
  • 2 cups granulated sugar
  • 1 cup heavy cream
  • 1 quart (4 cups) whole milk
  • 1 liter (about 4 cups) bourbon, such as Jim Beam
  • ½ cup Myers's dark rum
  • ½ to 1 cup Cognac or other high-quality brandy
  • Pinch kosher salt
  • 1 whole nutmeg

Separate egg yolks and whites. Whisk the egg whites separately until stiff, set aside.

Combine yolks and sugar in large mixing bowl and whisk until well blended and creamy. Add cream, milk, bourbon, rum, Cognac and salt and stir.

Fold in the egg whites.

Bottle eggnog immediately and refrigerate until ready to use.

Note
An old liquor bottle works well, as does a mason jar available in hardware stores. Refrigerate for a minimum of 2 - 3 weeks before drinking, shaking well everyday.

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