Satisfying drink and food recipes to fulfill your tummy’s deepest desires
Photos by Tina Wallace and Mico Mazza
The holidays are fast approaching and we all know what that means: family gatherings, yummy food, and of course, delicious, festive alcoholic beverages. Wow your family and friends with some of these delicious recipes or curl up in a big warm blanket and enjoy them yourself.
Traditional Eggnog
8 egg yolks
1/2 cup white sugar
1/3 cup light brown sugar
2 litres homogenized milk
2 cups whipping cream
1 tsp nutmeg
1 tsp cinnamon
8 egg whites*
6 oz spiced rum (optional)
*Only use fresh Grade A eggs that have been pasteurized with no cracked shells
Beat egg yolks until they lighten in colour. Gradually add 1/3 cup of white sugar and the brown sugar and continue to beat until dissolved. Add the milk, cream, rum, nutmeg, and cinnamon and stir to combine. Place egg whites in a bowl and beat to soft peaks. Gradually add 2 tbsp of white sugar and beat until stiff peaks form. Mix egg whites into mixture. Chill and guzzle.
Butternut Squash Soup
2 tbsp butter
1 cup diced onion
12 1/2 pound butternut squash peeled and cut into one-inch cubes (or buy a pre-diced package of squash)
6 cups chicken or vegetable stock
Salt and pepper to taste
Heavy cream (optional)
Heat a large pot over medium-low heat. Add onion and sauté, occasionally stirring until onion is soft (about eight minutes). Add squash and chicken stock and bring to a boil. Reduce heat, cover, and simmer for 20–30 minutes, or until squash is soft. Purée with a hand blender or in batches in a normal blender. Return to pot and add salt and pepper if necessary. Simmer for five more minutes. Ladle into bowls with a dollop of fresh cream on top. This can also be a vegan recipe if you leave out the heavy cream.
Peppermint Kahlua Hot Chocolate
1 cup milk
Heaping spoonful of cocoa powder
Heaping spoonful of brown sugar
Handful of dark chocolate chips
Dribble of vanilla
Peppermint Kahlua to taste (optional)
Pour everything but Kahlua into a small pot and whisk until well combined. Bring to a simmer over medium heat. Whisk a bit more to froth it up. Pour in a mug and add the amount of Kahlua you’d like. Top it with whipped cream and add a candy cane for a stirring stick to add some mint flavour.
Chocolate Candy Cane Cake
2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
4 full-size candy canes
Chocolate or vanilla icing
Preheat oven to 350° F. Combine all dry ingredients and mix until well
combined. Add the rest of the
ingredients and mix on medium speed with an electric mixer. Crush the candy canes in a big freezer bag and add most of the pieces to the batter and mix it. Pour into cake pan and bake for 30–35 minutes. Use a toothpick to test if the cake is done. Ice the cake when it’s cooled and sprinkle the rest of the candy cane bits on top. Voila!
