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6 Uses for Christmas Leftovers

YumSugar — Fri, 26 Dec 2008 04:00:01 -0800

Christmas is over, and you're left with crumbled wrapping paper and way too much of last night's Christmas feast. Instead of eating cookies until you're blue in the face, transform your holiday leftovers into dramatically different gourmet dishes. To see some of our ideas, read on.

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Delicious Ways to Use Eggnog

YumSugar — Thu, 25 Dec 2008 05:30:20 -0800

Perhaps you were a little overzealous with the holiday grocery list. Or you decided to stock up on it since it's only around once a year. Either way, you've wound up with way too much eggnog.

Before you bust out your college chugging skills, consider using eggnog in other crowd-pleasing dishes. The drink can add depth to French toast and richness to a panna cotta. To see few of my favorite ideas, read more.

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Experiment Shows Spiked Eggnog Might Be Safer

YumSugar — Mon, 22 Dec 2008 12:30:14 -0800

A recent experiment suggests spiked eggnog may be safer to drink than its PG counterpart. NPR attempted to solve the age-old mystery of whether adding alcohol to eggnog, which contains raw eggs, eliminates risk of food poisoning. To answer the question, NPR sought the help of Rockefeller University microbiologist Vince Fischetti.

Fischetti compared bacteria levels in store-bought, alcohol-free eggnog to a recipe his lab makes every year. The science team's heavily spiked version requires the mixture to sit in the refrigerator for weeks before drinking. The results? His eggnog's alcohol eliminated all bacteria. In contrast, the commercial eggnog was teeming with bacteria strains commonly found in dairy.

The microbiology lab conducted a separate experiment to see whether its alcoholic eggnog was strong enough to kill off salmonella strains. The results proved inconclusive.

Are you intrigued or disgusted by Vischetti's recipe for eggnog? Will these findings have you adding more alcohol to your eggnog this year?

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Come Party With Me: Italian Christmas Eve - Dessert

partysugar — Wed, 17 Dec 2008 15:00:52 -0800

The holidays are the perfect time to go all out and make a show-stopping, elaborate dessert. The classic Christmas ingredient, eggnog, gets an Italian makeover in this stunning tiramisu eggnog trifle recipe.

Since it's like three desserts in one, you'll need to start making this dish at least one day in advance. To look at the recipe - it's the ultimate finish to a feast of seven fishes - read more.

Tiramisu Eggnog Trifle
From Bon Appétit

Ingredients

1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*
1 cup semisweet chocolate chips, finely ground in processor
Chocolate leaves, recipe below

Directions

Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl.
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total.
Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur.
Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)

Serves 16-18.

*Available at Italian markets, specialty foods stores, and some supermarkets.

Chocolate Leaves

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
40 assorted sizes of camellia leaves or lemon leaves, wiped clean
Gold dust* (optional)

Line large baking sheet with foil.
Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet.
Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes.
Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.

Makes about 40 leaves.

*Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

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Do You Like Eggnog?

YumSugar — Tue, 16 Dec 2008 12:30:29 -0800

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Off to Market Recap: Egg Nog Bowl

partysugar — Wed, 26 Dec 2007 01:38:11 -0800

Each year, during the holidays, my sister and I love to make egg nog together. What we don't love about the process is trying to figure out what to serve the egg nog in. This year we decided to remedy the problem by finding the perfect bowl for our delicious egg nog. I asked you to help me search for a punch or a Christmas themed party bowl and you looked for a large vessel capable of fitting about 12 cups of liquid. You bookmarked the bowls in the Yum Market on TeamSugar with the keyword tag Egg Nog Bowl. I really like this festive red bowl with holly berry design that mellie_608 found. It's perfect for egg nog and the fact that it's decorated with a Christmas design will make our egg nog tradition more special. Check out all the bowls by scrolling through below.

GeekSugar has created a quick read explanation on how TeamSugar's fun bookmarking feature works so check it out if you are feeling confused.

Cupcake of the Week: Eggnog Cupcakes

YumSugar — Thu, 20 Dec 2007 14:30:19 -0800

This week's cupcake comes from our pal Nicole over at Baking Bites. Her vegan eggnog cupcakes look absolutely delicious and fool even the most whole-hearted carnivore. They're beautifully moist and tender. Did I mention that they're also spiked with rum? Definitely give these delights a try, and if you do, be sure to let us know what you think.

Off to Market: Egg Nog Bowl

partysugar — Wed, 19 Dec 2007 01:27:18 -0800

One of my Christmas traditions is to make egg nog with my sister. Each year, I look forward to making the frothy, potent drink with her. What I don't look forward to is trying to figure out what to serve the egg nog in. The only bowl big enough is a gigantic, ugly stainless steel mixing bowl. This year we agreed to find the perfect bowl for our delicious egg nog. Can you help us find one? It can be a punch bowl or a Christmas themed party bowl. Look for a large vessel capable of fitting about 12 cups of liquid. Bookmark the bowls in the Yum Market on TeamSugar with the keyword tag Egg Nog Bowl. On behalf of both my sister and myself, thanks for your assistance!

GeekSugar has created a quick read explanation on how TeamSugar's fun bookmarking feature works so check it out if you are feeling confused.

For a list of my favorite places to shop online, read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Come Party With Me: Holiday Cocktail - Drinks

partysugar — Thu, 06 Dec 2007 15:31:19 -0800

The most important part to a cocktail party is the cocktails. If you want to offer guests a full open bar, then hire a bartender for the night. What I prefer to do is make a few large batches of one cocktail and set up a mini bar. When guests ask what to bring tell them to bring one of the ingredients to the punch. Set out vodka, gin, tonic, cranberry juice, lime wedges, ice, and glasses. Guests can make themselves a vodka cran or gin and tonic. Don't forget sparkling and still water and sparkling apple cider.

I also like to serve egg nog along side a festive punch. This year I am eager to try a punch that was recently featured in Bon Appetit. It's a gorgeous pomegranate champagne punch. For the recipe to that and the egg nog I make every year, read more

Pomegranate-Champagne Punch
From Bon Appetit magazine

1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block

Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

Serves 12.

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Egg Nog
From Martha Stewart

12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in.
Sprinkle with nutmeg and serve.

Serves 26.

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Delicious Festive Dessert

partysugar — Mon, 05 Nov 2007 13:27:11 -0800

Cranberries are such a beautiful berry, so why use them only once a year for cranberry sauce? A gorgeous cranberry dessert makes for a showstopping finish to a fall dinner. This layered tart has a crisp cookie crust and luscious creamy filling. A cream cheese mixture subtly flavored with the egg nog spices is sandwiched between two sheets of sweet cranberry jam. Make this dessert the night before to ensure enough time to chill. To get the decadent recipe, read more

Cranberry Eggnog Tart
From Gourmet magazine

For cookie crust
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, softened
1 large egg
For filling
1 1/2 (8-oz) packages cream cheese, softened
2 tablespoons crème fraîche or heavy cream
1/2 cup plus 2 tablespoons sugar
2 whole large eggs
2 large egg yolks
3 tablespoons bourbon
1 teaspoon vanilla
Scant 1/2 teaspoon freshly grated nutmeg
Scant 1/4 teaspoon salt
Cranberry jam, recipe follows
1/4 cup water

Make crust: pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
Reduce oven temperature to 300°F.
Make filling: blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
Bake tart: cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
Just before serving, remove side of pan.

Serves 8-10.

Make Ahead: Tart shell can be baked 3 days ahead and cooled completely, then kept in pan, wrapped in plastic wrap, at cool room temperature. The entire tart can be chilled up to 2 days (cover after 2 hours).

Cranberry Jam

1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
1 cup sugar
1/2 cup fresh orange juice
1 cup water

Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.

Make Ahead: Jam can be made 4 days ahead and chilled, covered.

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