New Years eve is upon us and I know what is on your mind…what do I serve my guests? You don’t want to hear “Gee, ham again?” “Gee, turkey again!” as they have become holiday staples for decades.

Our holiday meal suggestion is a wonderful recipe from Chef Scott Bryan at the world acclaimed Veritas, a  New York City restaurant.

Prepare this recipe for your family, friends and guests on New Years Eve and they will talk about it all  year long.

Roasted Chicken

Ingredients

1 to 1 and a 1/2 pounds fingerling potatoes, washed and halved
2 large carrots, peeled and cut into 1-inch pieces
2 large parsnips, peeled and cut into 1-inch pieces
10 shallots, peeled and halved
15 fresh mushrooms, halved
5 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 lemon
2 fresh whole chickens (3 1/2 pound each)
4 tablespoons butter, at room temperature
4 sprigs each of tarragon, rosemary, and thyme
1 cup dry white wine
Fleur de sel (sea salt)

* Servings: 6-8

Instructions

Preheat the oven to 425 degrees. Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.

Cut the lemon in half, and rub the chickens with the lemon flesh and then the butter, and season the birds generously with salt and pepper. Place half a lemon and 2 sprigs of
tarragon, rosemary, and thyme in the cavity of each chicken.

Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour or until chickens are cooked and the skin is crisp, basting the chickens every 20 minutes. If the birds are not crisp, increase the oven temperature to 475 degrees for the last 10 to 15 minutes of cooking.

Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.

Remove chicken and vegetables to a platter, pour the fat off the pan, deglaze with the wine, and season to taste with salt and pepper. Sprinkle the carved chicken and vegetables with fleur de sel, and serve with pan juices.

This is a wonderful dish that will excite the taste buds of your guests and make their visit to your home unforgettable.

Happy New Year!

(1 votes, average: 5 out of 5)

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New Year’s Eve Punch Recipe

So you thought the holiday chores were over with Christmas passed? No, you are only halfway done! The New Year celebrations are only a few days away and it is time to get ready.

Here is a easy recipe for a great New Year’s Eve punch:

Red Velvet Punch

1 (12-ounce) can frozen or fresh cranberry juice concentrate, diluted according to can’s directions
1 (6-ounce) can frozen or fresh orange juice concentrate, diluted according to can’s directions
1 (6-ounce) can frozen or fresh pineapple juice concentrate, diluted according to can’s directions
1 cup fresh lemon juice
2 cups brandy
2 (750-milliliter) bottles Champagne, chilled

1. Combine first 5 ingredients, mixing well. Chill.

2. To serve, pour chilled mixture into punch bowl and add the champagne. Add ice or an ice ring as desired.

Makes 5 quarts.

Good Morning New Year Punch

Now here is a bonus to start the first day of the year, a fruity “Good Morning New Year” punch for everyone in the family!

Fruit Punch Recipe

Yields 14 8-ounce servings

3 very ripe bananas

6 cups pineapple-orange juice

1 28-ounce bottle mineral water, chilled

1 25-ounce bottle sparkling cider, chilled

2 cups assorted sliced fruits (strawberries, oranges, kiwi, pineapples or grapes)

Peel the bananas. Remove and discard any clinging banana “threads.” Place the bananas in a blender and puree. In a large punch bowl, mix the bananas with the remaining ingredients. Serve chilled.

So, lets get moving as it is only two days from the last celebration of the year!

(2 votes, average: 5 out of 5)

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What is Egg Nog?

Egg Nog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Egg Nog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip.

The History of Egg Nog

From England’s Buckingham Palace to America’s the White House to homes everywhere, toasting the holidays with Egg Nog is a custom rich in tradition. Historically, Egg Nog is first mentioned in the early part of the seventeenth century as a beverage used to toast one’s health.It all began in England, where Egg Nog was the trademark drink of the upper class. “You have to remember, the average Londoner rarely saw a glass of milk,” says author/historian James Humes, former speech writer and adviser to four presidents. “There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make Egg Nog mixed it with brandy or Madeira or even sherry.” But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to American shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced.”

Many believe that the Egg Nog tradition was brought to America from Europe. This is partially true. Egg Nog is related to various milk and wine punches that had been concocted long ago in the “Old World”. However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called “grog”, so the name Egg Nog is likely derived from the very descriptive term for this drink, “egg-and-grog”,
which corrupted to egg’n'grog and soon to Egg Nog. At least this is one version…

Other experts believe that the “nog” of Egg Nog comes from the word “noggin”. A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that Egg Nog started out as a mixture of Spanish “Sherry” and milk. The English called this concoction “Dry Sack Posset”.

It is very easy to see how an egg drink in a noggin could become Egg Nog.The true story might be a mixture of the two and Egg Nog was originally called “egg and grog in a noggin”. This was a term that required shortening if ever there was one.

Egg Nog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the “nog” to spice up the atmosphere and lend merriment and joy to the proceedings. When you try out one of the two recipes in this post, remember that, like many other grand traditions, there is history and life behind that little frothy brew.

Brandy Egg Nog Recipe

The following Egg Nog recipe will teach you how to make it the traditional Christmas Egg Nog way.This specific alcoholic version specifically uses brandy but rum is the most popular alcoholic spirit used for traditional Egg Nog.

Ingredients

* 6 Eggs, Separated
* 1/2 c Super fine sugar
* 1/4 tsp Salt
* 2 ts Vanilla
* 2 c Brandy
* 1 c Milk
* 2 c Whipping cream
* Nutmeg

How to make Homemade Brandy Egg Nog

Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow.

Slowly beat in brandy and milk. Cover and chill overnight.

Shortly before serving, beat egg whites to soft peaks.

Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently.

16 servings

Non Alcoholic Egg Nog Drink Recipe

What is Christmas without all the wonderful scents and warmth of Christmas Egg Nog? Here is a wonderful recipe for a non-alcoholic Egg Nog.
Ingredients

* 12 eggs
* 1 1/2 cups sugar
* 1 quart cream
* Vanilla (to taste)
* Dash of nutmeg

How to make Non Alcoholic Egg Nog

* Separate eggs at room temp. Beat yolks till creamed with about half of sugar, whites till peaked then add other half of sugar. Beat cream till stiff. Then fold all together. Add vanilla to taste - but remember that a little bit of vanilla goes a long way.

* Place into containers keep in refrigerator for at least one day. Shake before serving.

16 servings

If you have not made Egg Nog a Christmas family tradition then try it this year and I am sure you will have it for Christmases to come. Merry Christmas!

(2 votes, average: 5 out of 5)

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Christmas Plum Pudding with Brandied Cider Sauce

Christmas Pudding or rather Plum Pudding dates back to the middle ages but but was originally a Christmas porridge called Frumenty which contained wheat or corn which was boiled in milk. Over the years other ingredients were added such as dried plums or prunes, eggs, and meat and it became known as Plum Pudding. Then during 11th Century, when spices including cinnamon, cloves and nutmeg were introduced to Europe from the Middle East, these were also added to the puddings, probably originally as a sign of wealth.

Although the recipe evolved further over hundreds of years, with ingredients being added and taken away, it was only established as an essential Christmas food in the 1800s when Queen Victoria’s husband, Prince Albert’s love of it made it fashionable throughout the country.

Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.

This is a recipe that should be prepared no later than 5 days before Christmas. This allows the flavors to ripen.

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)
Serves 8.
Preparation time: 25 minutes.
Cooking time: 2 hours.
Standing time: 10 minutes.

Preparation:

Step 1:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

Step 2:
In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

Step 3:
Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.

Step 4:
Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.

Step 5:
Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding–it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.

Bring a little of “Jolly Olde England” to your Christmas celebration by serving family and friends this wonderful treat.

(5 votes, average: 5 out of 5)

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Its that time of the year again.

The holiday season is upon us and that means we should be planning those great holiday meals. Here, in the Philippines, Christmas means family and friends will be visiting in a constant stream. Of course, with that comes hungry mouths waiting to be fed your holiday treats.

Today, we will take a look at a holiday classic…Baked Ham. Now, you say “I can buy a finished one in the store. Just heat and serve, no problem.” You could but why not make a change this year and bake your own with your own sauce? Your visitors will know the difference and love you for it. So lets get started. It is easier than you think.

Holiday Honey Glazed Baked Ham

6 pounds (6 to 8-pound) fully cooked bone-in ham
Whole cloves, if desired
1/4 cup honey
1/2 teaspoon ground mustard (dry)
1/4 teaspoon ground cloves

12 to 16 servings

Heat oven to 325º. Place ham, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover ham and bake 13 to 17 minutes per pound or until thermometer reads 135º: 6-pound ham, 1 hour 18 minutes to 1 hour 42 minutes; 7-pound ham, 1 hour 31 minutes to 2 hours; 8-pound ham, 1 hour 44 minutes to 2 hours 16 minutes.

About 20 minutes before ham is done, remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform diamond shapes on fat surface of ham. Insert clove in each diamond. Mix honey, mustard and cloves; brush over ham. Bake uncovered 20 minutes.

Cover ham loosely with aluminum foil tent and let stand about 10 minutes or until thermometer reads 140º.Now comes the good part. pick a festive signature finish for your baked ham that makes it all yours:

• Honey of a Sauce: Mix 6 tablespoons honey mustard and 1 cup sour cream.

• Sour Cherry Sauce: Mix 1/4 cup packed brown sugar, 1 tablespoon cornstarch and 1/2 teaspoon ground mustard (dry) in 1-quart saucepan. Stir in 1/2 cup dried sour cherries, 3/4 cup water, 1/2 teaspoon grated lemon peel and 2 tablespoons lemon juice. Cook over low heat 6 to 8 minutes, stirring constantly, until thickened.

• Raisin Sauce: Mix 1/2 cup packed brown sugar, 2 tablespoons cornstarch and 1 teaspoon ground mustard (dry) in 1-quart saucepan. Gradually stir in 1 1/4 cups water and 2 tablespoons lemon juice. Stir in 1 cup raisins. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute.

I will be sharing a special holiday recipe every week between now and New Years.

(4 votes, average: 5 out of 5)

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