Holiday Eggnog

 

What's more reminiscent of the holidays than eggnog? The sweet, creamy, spicy flavor reminds me of the winter. With Christmas around the corner, it's the perfect treat for any time of day!

This recipe is very simple. It doesn't take too many ingredients, and can be made within an hour. The eggnog does need should cool overnight for the best flavor, but can be put over an ice bath for immediate use.

Holiday Eggnog (Makes 12 servings)

2 quarts Milk
1.75 cup Sugar
1.5 cups Egg Yolks
2 cups Heavy Cream
2 tbsp Vanilla
1/2 cup Spiced Rum
1/2 tsp Ground Nutmeg
1/4 tsp Cinnamon

1. In a large pot, pour milk and half the sugar. 

2. In a large bowl, whip the remaining sugar and the egg yolks until it is pale in color. 

3. Heat the milk until it boils.

4. As the milk boils, slowly add it to the egg yolks, while stirring. Then, pour the yolk mixture back into the pot. 

5. Reduce the heat to low, and stir until it thickens. It should coat the back of a wooden spoon. 

6. Remove the mixture from the heat and strain into a clean bowl. 

7. Add the cinnamon, nutmeg, vanilla, and rum. 

8. Gently stir in the cream and refrigerate until cold. 

9. Serve cold in a chilled glass. 

I like to garnish my glasses with a candy cane. It's festive, and it adds another dimension of flavor to the drink. The minty candy increases the chill and adds a gentle peppermint that deepens the flavor of the spices.

This drink is the best for any holiday party. You can add more rum or skip the rum altogether- whatever best fits the occasion. This recipe makes a lot, so it's a great option to take to a potluck!

Spiced Apple Cider Macarons

I hope everyone had a wonderful Thanksgiving! I am so thankful for all of the support that this blog has had over the past year and a half. It's so exciting to see my growth throughout the time. I hope to continue to let my creativity flow through this blog!

Speaking of continuity, I actually used the apple butter that I made for last week's post to make these macarons! My cousin, Suzi was begging for some, so I figured I should oblige and made some delicious, seasonal spiced apple cider macarons! These macarons have a great apple flavor, with the homey cinnamon aroma. The little bit of spiced rum adds a depth to the ganache and cuts some of the sweetness.

Spiced Apple Cider Macarons (Makes about 20 Macarons)
Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Cinnamon

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the powdered sugar, cinnamon, and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Spiced Rum Ganache
8 oz White Chocolate
5 oz Heavy Cream
1 oz Spiced Rum
1 tbsp Butter

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Add butter to the white chocolate mixture when it is smooth, but not yet cool. Then, add the rum.
5. Allow the ganache to cool and set.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Apple Butter
3 Apples
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Water

1. Peel and core the apples.
2. Cut the apples into a medium dice and place into a medium saucepan.
3. Add the remaining ingredients and stir.
4. Cook over low heat for about 1.5 hours, stirring every 5 minutes.
5. Cook until the apples are very tender, and the water has evaporated out. However, do not let the apples dry out completely, as they will burn.
6. Use an immersion blender to break up the apples to a smooth consistency. It should look like a very thick applesauce.
7. If the apple butter is not thickened, return to the heat and reduce slightly.
8. Cool in a thin layer on a pan or a plate.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of apple butter in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

These macarons were a great way to cross-utilize the apple butter (although it is delicious on toast), and create a fun, seasonal flavor for the holidays! They taste reminiscent of warm apple cider on a cold day! Try these unique macarons- you won't regret it!

Candy Corn Jello Shots

Happy (belated) Halloween! I hosted a Halloween party over this weekend, and I tried to make a layered cocktail to resemble candy corn, but that didn't work. I had to improvise, and made jello shots instead!

These are simple to make, fun to look at, and tasty! They take a few hours for the gelatin to set up, but require minimal work! It's a great way to surprise your friends, and a fun way to celebrate!

Candy Corn Jello Shots (Makes 32 2-oz shots)
1- 8 oz can Cream of Coconut
4 oz Water
4 oz White Rum
.25 oz Unflavored Gelatin Powder
12 oz Peach Mango Juice
4 oz Mango Rum
.25 oz Unflavored Gelatin Powder
12 oz Pineapple Juice
4 oz Elderflower Liquor
.25 oz Unflavored Gelatin Powder

1. Combine cream of coconut, water, and rum in a measuring cup or a bowl.
2. In a separate bowl, add about 4 ounces of the mixture to the gelatin powder. Mix thoroughly.
3. Microwave the gelatin mixture for about a minute.
4. Add the gelatin mixture slowly into the coconut mixture, while mixing constantly. Mix until incorporated.
5. Place the vessels (2 oz plastic cups work well) onto a baking sheet for easy storage and transport.
6. Pour a small amount of coconut mixture into each cup. Create a layer that is about 1/3in tall.
7. Place the cups into the refrigerator for at least 30 minutes, until the coconut layer is set. It will not be stiff, but it will be set enough for another layer.
8. Repeat the mixing process with the peach mango layer. Mix the mango rum with the peach mango juice, and pour about 4 ounces into the gelatin.
9. Repeat with the pineapple layer. Mix the pineapple juice and elderflower liquor together to finish the final layer.
10. Allow the jello shot to set up completely, for about an hour. Serve cold.

Not only do these look great, they taste awesome! They don't taste like the super sugary candy corn, but have much more palate-pleasing tropical flavors that are actually enjoyable! Make these to share with your friends!

Berry Mint Mojito

A couple of weeks ago, I catered a bloggers brunch with some of Atlanta's top style bloggers at Lululemon. It was great to experience catering for the women, and it was awesome to be able to see their smiling faces upon eating the food.

One of the most popular items on the brunch buffet was the berry mint mojito! It's a beautiful summery drink that boasts fruity, refreshing flavors. It's easy to make, and makes a beautiful presentation to any guests you serve it to. The cocktail is very light, refreshing, and delicious!

Berry Mint Mojito (Makes 6)
1 cup Sugar
1 cup Water
8 Mint Leaves
6 oz White Rum
Strawberries
Raspberries
Blueberries
Blackberries
1 liter Sparkling Water

1. In a small pot, bring the sugar and water to a boil.
2. Tear the mint leaves a couple of times and add to the sugar solution.
3. Allow the sugar solution to cool completely. Then, strain into a vessel, such as a jar, to pour into glasses. Place the vessel with the solution into the fridge to make it cold.
4. Place a couple of each berry into the bottom of a highball glass with about an ounce of rum and an ounce of the sugar solution.
5. Use a muddler or the end of a wooden spoon to muddle the berries into the rum and sugar solution.
6. Add sparkling water to fill the glass, and add a few ice cubes to keep cold.
7. Garnish with a sprig of mint and serve immediately.

Not only is this drink simple and quick to make, it is entertaining to watch! It's a great way to spruce up a party- and show off your excellent bartending skills ;)

Now, for the brunch recap! This was actually my first delici-owh-so catered event, and it was actually pretty successful! The ladies seemed to enjoy the food, and the space was very well made for the type of event that Lululemon was hosting. At the brunch, people discussed visions and goals, which actually made me think about some that I have for this blog. This blog started out as a simple way to share my passion for food, and expand on it by honing my photography skills, and sharpening my writing skills. Of course, I will always have more to learn, but I think over the past year I've been developing more of a vision for myself as a blogger, but also as a professional. I hope to continue to be able to touch people's lives through my love of food, but in a more tangible way- through catering for them! I hope to get into doing desserts for small weddings and small events like this! I think this brunch was a small step to developing delici-owh-so as a brand. Still, there's much to plan and look into before I can make any of those goals a reality. Although that description sounds pretty vague, I hope it keeps all the readers on edge for what's to come! Anyways, here are some pictures from the brunch!

Spinach, Heirloom Tomato, and Goat Cheese Frittata

This frittata was very light, fluffy, and healthy! A perfect brunch option for any vegetarians out there!

Bacon Cheddar Biscuits- recipe here!

These biscuits are flaky, flavorful, and scream southern comfort! Simple and delicious!

French Toast with Orange Anglaise and Mixed Berries (Left); Desserts (Right)- Nectarine Mint Macarons, Coffee Chocolate Chip Cookies, Blueberry Muffins (click items for recipes!)

The macarons were the biggest hit for this event- and the recipe is posted on the blog! Be sure to check it out :)

Mimosa (left); Berry Mint Mojito (right)

These were very popular drink items that went perfectly for an afternoon brunch! :)

Photo By Futuristic Vintage

Me with the buffet :)

If you'd like your event to be delici-owh-so- catered, check out the box to the right! You can leave messages and ask about having your event catered by delici-owh-so! Not only do I cater brunches, but you can also special order custom macarons!