Ah, the holidays. Friends, family, days off, and food. And I love these things about the holidays, (not exactly in that order.) Here are some of my favorite holiday cocktail party recipes.
Drink: now most of you have had store bought egg nog. Until I made this recipe that is all I ever had. This recipe blows any carton egg nog out of the water. It is amazing.
Egg Nog
Step 1 Ingredients
4 Egg Yolks
1/3 cup Sugar
1 pint Whole Milk
1 cup Heavy Cream
1 tsp Nutmeg
3 oz Bourbon
Step 1 Directions
Beat egg yolks until the lighten in color. Add sugar slowly until dissolved. Set aside.
Bring milk, heavy cream, and nutmeg to slight boil.
Temper eggs mixture w/ hot milk mixture. (Tempering bring temperature up in eggs so they won't scramble.) You add a cup of the milk slowly, while beating egg mixture quickly.
Then add the remaining milk mixture to the egg, beat the egg mixture as you add the milk.
Mix in the bourbon.
Chill mixture.
Step 2 Ingredients
4 Pasterized Egg Whites. (I like the ones in the carton.)
1 tablespoon Sugar
Beat the egg whites with a hand mixer until you have soft peaks.
Add sugar slowly while beating.
Beat the egg white until you have stiff peaks.
Combine egg white mixture and egg yolk mixture.
Chill.
Stir or shake well before serving.
Dip: everyone loves a good dip.
Spinach Dip
Ingredients
1 box package of frozen Chopped Spinach
1 package Vegetable Soup Mix, Knorr or Lipton works
1 cup Mayo
16 oz Sour Cream
Prepare and drain spinach according to directions. Its best to prepare this the night before, so the spinach is drained and chilled.
Mix all ingredients together.
Chill.
Best served in a hallowed out pumpernickel bread with crudite (veggies.)
Dip 2: Warm dips are decadent and a special treat.
Crab and Articoke Dip
Ingredients
6oz-7oz Can of Crabmeat
1 can of Articokes Heart
1 cup Mayo
2 cup Parmesan Cheese
Combine and bake at 350 until bubbly. Serve with crackers.
Enjoy!
Drink: now most of you have had store bought egg nog. Until I made this recipe that is all I ever had. This recipe blows any carton egg nog out of the water. It is amazing.
Egg Nog
Step 1 Ingredients
4 Egg Yolks
1/3 cup Sugar
1 pint Whole Milk
1 cup Heavy Cream
1 tsp Nutmeg
3 oz Bourbon
Step 1 Directions
Beat egg yolks until the lighten in color. Add sugar slowly until dissolved. Set aside.
Bring milk, heavy cream, and nutmeg to slight boil.
Temper eggs mixture w/ hot milk mixture. (Tempering bring temperature up in eggs so they won't scramble.) You add a cup of the milk slowly, while beating egg mixture quickly.
Then add the remaining milk mixture to the egg, beat the egg mixture as you add the milk.
Mix in the bourbon.
Chill mixture.
Step 2 Ingredients
4 Pasterized Egg Whites. (I like the ones in the carton.)
1 tablespoon Sugar
Beat the egg whites with a hand mixer until you have soft peaks.
Add sugar slowly while beating.
Beat the egg white until you have stiff peaks.
Combine egg white mixture and egg yolk mixture.
Chill.
Stir or shake well before serving.
Dip: everyone loves a good dip.
Spinach Dip
Ingredients
1 box package of frozen Chopped Spinach
1 package Vegetable Soup Mix, Knorr or Lipton works
1 cup Mayo
16 oz Sour Cream
Prepare and drain spinach according to directions. Its best to prepare this the night before, so the spinach is drained and chilled.
Mix all ingredients together.
Chill.
Best served in a hallowed out pumpernickel bread with crudite (veggies.)
Dip 2: Warm dips are decadent and a special treat.
Crab and Articoke Dip
Ingredients
6oz-7oz Can of Crabmeat
1 can of Articokes Heart
1 cup Mayo
2 cup Parmesan Cheese
Combine and bake at 350 until bubbly. Serve with crackers.
Enjoy!