Eggnog Spice Cake

I'm back. The past few months have been full of sadness, hurt, and anxiety. I haven't been cooking. I haven't even been eating or sleeping much. But, things are looking up now and I am hopeful for a happier future.

I was finally inspired to cook something by Davidson's Safest Choice Eggs' Dozen Days of Nog event. I made a spice cake with eggnog instead of milk. It was dessert at a holiday lunch I hosted for some school friends.

I had planned to make an eggnog buttercream to frost this cake, but after tasting it I decided it didn't need any frosting. If you wanted something extra, I suggest a dollop of eggnog whipped cream.

It felt good to be back in the kitchen and to be feeding the people I love. I hope to do more of that in the coming weeks.

Happy Holidays!

Eggnog Spice Cake

adapted from Portuguese Girl Cooks

Blackberry Thyme Margarita

Photos by Corey Woodruff

A couple weeks ago, I was invited to preview the reimagined menu at The Grill at the Ritz-Carlton in St. Louis. The Grill chef, Damien Faure (who, incidentally, is married to Simone Faure of La Patisserie Chouquette) has designed a menu highlighted by "traditional as well as communal and shared plates [...] along with classic house-made desserts, signature beverage creations, and an innovative Infused Oil offering." Guests can personalize their menu selections with a variety of house-infused oils. Flavors include lemon verbena & avocado, black garlic & herb, bacon & porcini mushroom, purple basil & brandywine tomato, black truffle, and spring onion & chipotle.

Everything that I sampled was delicious. I tried the New Orleans-style BBQ shrimp & grits with grilled chorizo; Prince Edwards Island Mussels with lemongrass & Kaffir lime; grilled Medjool dates with bacon, Cambozola, & roasted hazelnuts; blackened steak & mushroom flatbread; Tuscan kale & hearts of palm salad with strawberries & goat cheese (one of my favorite dishes that night); hot smoked salmon with tomato coulis; center-cut filet; beer-can chicken (that's right...Chef Faure wanted to represent a "local" dish); grilled asparagus, roasted cauliflower, & twice-baked potato. Dessert was strawberry & white chocolate baked Alaska and profiteroles with hazelnut ice cream.

Yep. It was A LOT of food. I was a happy, happy girl.

Before dinner, we sampled a few of The Ritz signature cocktails.  Why am I not having cocktails at The Ritz Lobby Lounge on a regular basis? They have like a gillion kind of martinis. My favorite was the Blackberry Thyme Margarita: "Sauza Blue, Cointreau, Fresh Lime Juice, Muddled Thyme, House Made Blackberry Simple Syrup, Blackberries."

Here's my recreation:

Blackberry Thyme Margarita

Eggnog Cake with Rum-Soaked Cranberries & Pecans

I'm happy to be participating in an Eggnog Party sponsored by Davidson's Safest Choice® Eggs. They've asked me to create and post an eggnog recipe using their pasteurized eggs. 

You can join the party, too! Safest Choice® Eggs is giving away two baking Grand Prize packs valued at $500 each:

• one (1) $200 Amex gift card
• one (1) Sur La Table® Platinum Professional Bakeware, 7-Piece Set
• one (1) Sur La Table® Silicone Snowman Spatulas, Set of 2
• one (1) Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook
• 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs

The giveaway will end at midnight Eastern time on Friday, December 13th. You can enter at the end of this post.

So, why use pasteurized eggs? "Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs [like homemade eggnog] and removes the worry of cross contamination."

Pumpkin Spice Pina Colada

I got to sample this cocktail at Kitchen Conservatory last night and thought is was a genius idea...refreshing & fruity yet seasonally festive, something a bit different for the holiday season. This was so good that I'll I'm thinking of making a few for an upcoming backyard bonfire. Kudos to Barb Nack, who served this drink in her Girls' Night Out class.

Pumpkin Spice Pina Colada

 

Kelly's note: I reduced the ice by half for each drink. If you like an icier beverage, use a full cup of cubes.

For each drink:

2 ounces Coco Lopez cream of coconut

2 ounces pineapple juice

1 ounce spiced rum

1/2 cup of ice

dash of pumpkin pie spice, for garnish (recipe below)

cinnamon sticks, for garnish

Mix all ingredients, except the pumpkin pie spice & cinnamon stick, in a blender and whiz until smooth. Pour into a glass, add a cinnamon stick & sprinkle with a pinch or two of pumpkin pie spice.

If you stir the drink gently with the cinnamon stick, you'll create a spicy swirl. Yum.

For the pumpkin pie spice:

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice or cloves

1/4 teaspoon ground nutmeg

Stir to blend in a small bowl.

Halloween Menu Ideas

Halloween is one of my favorite holidays. Or...at least it used to be. I think I've gotten to the point that I've out-grown it. I used to throw pretty wild "Tarts & Vicars" costume parties, but some resulting drama put an end to that years ago. Plus, I don't have kids to dress up and trick-or-treat with. In fact, I've begun to loathe trick-or-treaters around here...it's usually just a bunch of teenagers sans costumes. I'm now the grumpy old lady who keeps her porch light off and her curtains shut.

This year, I'm hosting a two-person dinner party and monster movie marathon. I'm planning a simple supper: black & orange cheese and fruit platter, green curry, and caramel popcorn.

In thinking about my Halloween menu, I wanted something sophisticated but easy, festive but not childish. As a result of my research, I started a list of grown-up party menus. Then, I asked a couple of my favorite foodie/blogger friends to contribute a round-up of recipes. Here's what we came up with...

Black & Orange Cocktail Party:

The "sinister spread" from Martha Stewart

Cocktails:
Black velvet cocktail
Blood orange margarita
Candy corn vodka martini

Appetizers: 
Black & blue cheese log 
Black olive tapenade with orange & white crudite (endive, fennel, cauliflower, daikon radish, jicama, orange bell pepper, baby carrots)
Deviled eggs with pimento cheese & smoked paprika 
Poppy seed & cheddar cheese ball
Roasted carrot dip
Roasted sweet potato slices topped with black bean hummus

Sweets:
Chocolate caramel marshmallow pops
Chocolate cupcakes with orange cream cheese frosting
Chocolate pumpkin pie bars

It's all about the Boos!

Festive cocktails complied by Ruth Sparrow

 Ghostly spirits from BHG

Black Cloud Cocktail
Black Widow
Bloody Scary

Dra-Kahlua
Eyeball Highballs

Lovin' in the Coven

Monster Movie Marathon Munchies:

Zombirella's Frankencake

 

"Death in the Afternoon" cocktail 
Caramel apple martini
Green olive tapenade with crackers
Garlicky kale salad
Ricotta & chive gnocchi with kale pesto
Grasshopper macarons
(And LOOK...a whole menu inspired by The Bride of Frankenstein!)

Pumpkin Feast:

Nigel Slater's hot, sweet baked pumpkin

Pumpkin juice (recipe below)  
Pumpkin hummus with pita chips
Grilled salmon (or chicken or pork) with pumpkin-molasses barbeque sauce 
Pumpkin & red lentil soup
Pumpkin-pecan pie

Day of the Dead Dinner:

 Sugar skull sugar cookies from Sugarbelle

Pan de muerto (bread of the dead)

Oaxacan black mole 

Pork tamales

Green chile chicken tamales 

Dulce de Calabaza (candied pumpkin)

Mexican hot chocolate with vanilla & chile

Autumnal Desserts:

Candied apples from Just a Taste

Bourbon sweet potato cupcakes
French pear tart
Maple cake with maple syrup frosting
Mini cranberry meringue pies 
Pumpkin muffins
Salted caramel sauce
S'mores with maple-bacon marshmallows & dark chocolate
S'more shooters
Spiced apple sorbet

Black & White Bash

 compiled by Laura of Food Snob STL

 Black and white cookies from Smitten Kitchen

Black pepper goat cheese log 

Black garlic noodles

Simple cauliflower 

Pumpkin Cheesecake bites with "ghost" meringue icing 

 

Pumpkin Juice

inspired by J.K. Rowling's Harry Potter series

 

2 quarts apple juice, divided
1 piece fresh ginger (about 2-inches), sliced
1 cinnamon stick
1/2 teaspoon whole cloves
1/4 cup honey
1/2 cup brown sugar

1 28-oz. can pumpkin puree

bourbon or spiced rum, optional

• Pour 3 cups of the apple juice into a saucepan; add the ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes.
• Remove from heat, add the honey and brown sugar, and stir to dissolve.
• Add the pumpkin puree & remaining apple juice. Refrigerate the mixture until well-chilled.
• To serve an adult beverage, add a shot of bourbon or spiced rum to a glass of ice. Fill with the pumpkin juice.

Note: If the mixture is too thick for your liking, strain it through a mesh-strainer before serving.   

S'more Shooters

With the holiday gluttony and new year celebrations behind us, most people are detoxing and making resolutions. But, I say, fuck that shit. We should live life to the fullest every day, not just during the holidays.

I've been thinking about how people only celebrate on "special" occasions. They only use great-grandma's good China once or twice a year, they are saving that expensive bottle of wine for the perfect moment, or they only take time to visit family & friends during the holidays.  The problem with saving something for a special occasion is that the occasion may never happen. Life is a fickle bitch, and she'll smack you upside the head when you least expect it. I learned this very quickly when my mom suddenly dropped dead at age 47 (sixteen years ago this month).

Last week, my oldest and bestest friend lost her house in a fire. Luckily, she and her family were out of town at the time, so they are all safe. But, they've lost pretty much everything they owned. I can't even imagine this kind of devastation. Of course, contemplating the "what-ifs" is the worst thing (the fire seems to have started in the middle of the night, in the basement underneath their 10-year-old son's room, a room which was completely destroyed by the flames).

This has made me think a lot of my life and the things I am grateful for. Overall, I am pretty damn lucky, and I should appreciate what I have. I need to just celebrate good life in general.

So, I'm going to break out my Waterford champagne flutes for Sunday morning mimosas. I'm going to keep in contact with my family more often. And, I'm going to indulge in little treats like S'more Shooters for no special reason at all:

Makes 12

12 large marshmallows or 35 mini-marshmallows

1 cup half & half

8 ounces bittersweet chocolate, chopped

1 ½ cups whole milk

¾ cup amaretto

½ cup graham cracker crumbs

Bacardi 151 or other flammable liquor

1.  In a small saucepan, bring the half & half to a boil. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate & stir until melted.

2.  Return the chocolate to the pot & whisk in the milk. Over medium heat, bring to a simmer & stir in ½ cup of amaretto.

3.  Pour the remaining amaretto into a small bowl. Place graham cracker crumbs on a small plate. Dip the rims of shot glasses into the amaretto, then the crumbs.

4.  Transfer the hot chocolate to a measuring cup with a spout and fill the shot glasses. Top each with one large marshmallow or three mini-marshmallows, and pour a tablespoon of 151 over each class. Ignite with a lighter to toast the marshmallow. Blow out before drinking.

5. Say a toast & drink up! 

Ginger Gin & Tonics and Blood Orange Margaritas

I spent Christmas morning eating bacon, eggs, & cream cheese butter braid, watching Julie & Julia (a gift from Jerad), drinking bloody marys, and watching it snow. Big, fluffy flakes floating around. Not a bad way to spend a holiday.

Tree Trimming & Egg Nogging

My family used to cut down a fresh tree every year for Christmas. We'd pick one out at the tree farm near my grandparents' house the day after Thanksgiving. A couple weeks later, we'd traipse back out to the tree farm with a saw to cut it down.

The holidays weren't complete without the whole family fighting over the tree decorating. The first problem was that my mom insisted on a HUGE tree, one that was over 15 feet tall, since our living room had a towering cathedral ceiling. Of course, trees always look smaller out in the field. Inside, however, they barely fit.

My dad would struggle with getting the tree home in our pea green station wagon (think Christmas Vacation). Once, the tree flew off the top of the car on the highway. My dad ended up laying in the wayback with the tree, holding on to it so it wouldn't fly out of the car. Then, he'd struggle with getting the tree inside. We always had to bring it in the back sliding glass door. We usually had to tie it up so it would stay straight. One year, he busted the ceiling fan with the ladder. Eventually, we'd begin decorating with multi-colored lights (the kind with the big bulbs), bubble lights, family ornaments, silver tinsel (strand by strand, as mom insisted), and candy canes.

Even though there was always drama, I miss that time so much. My dad hasn't put up a tree since my mom died almost 14 years ago.

Unfortunately, my ex-husband wasn't too keen on getting real trees. He (and his family) always put up a pre-lit, artificial tree. It made me sad. Luckily, Jerad's family always got a real tree...one they even cut down themselves! A couple years ago, I was supposed to go out to the tree farm with Jerad and his mom. It was a cold, rainy day--and I wasn't feeling well--so I told them I'd just meet at Jerad's parents' house to help decorate later that day. About an hour later, they showed up at my house with a gorgeous 12-foot Douglas Fir, lights, and ornaments.

I can't really explain how much that meant to me. It made me realize that I'd found my "home."


Today, after searching around two different fields, we cut down the biggest Christmas tree I've ever seen! Seriously, it takes up almost the entire room. It's crazy big! I'm still waiting for a squirrel to jump out.


Of course, every tree trimming party needs a cocktail. This is the one I made tonight, after we'd finished decorating and were enjoying the lights & strong fragrance of pine.

Homemade Egg Nog
from Kitchen Conservatory

Makes 1 gallon

12 eggs, separated
3/4 cup sugar
2 cups bourbon (or brandy)
4 cups heavy cream
nutmeg, to taste

• In a stand mixer, beat the egg yolks and sugar together with a pinch of salt until pale yellow and fluffy.
  
• Continue whipping and, very slowly, pour in the bourbon.
  
• In a separate bowl, whip the egg whites until they hold peaks.
  
• In a separate bowl, whip the cream until it holds peaks.
  
• Fold together the egg yolks, egg whites, and whipped cream. Garnish with lots of freshly-grated nutmeg.

Note: This will keep for a week in the refrigerator.

Jerad worshipping at the altar of The Tree.
He's a little like Clark Griswold.

Hot Buttered Rum

We got our first snow today. It wasn't a big snow, but there was a dusting of white on a few lawns when I left for work this morning. It seems that winter is finally here (after an unseasonably warm fall).

The warm weather has really put a damper on my holiday spirit; it just doesn't feel like Christmas to me. It threw off my whole seasonal clock when it was warm AND getting dark by 5:00. Plus, I haven't put up any decorations (we were supposed to get a tree this weekend, but then Jerad decided to refinish the wood floors), I haven't bought any presents, and I haven't done any holiday baking. I haven't even read my annual "anti-Christmas" book yet (though, I have this year's book picked out already...You Better Not Cry by Augusten Burroughs * ).

But, I'm ready to enjoy the winter. I'm ready for lazy days during holiday break, sipping a hot drink while a fire crackles in the fireplace. The December issue of Sauce Magazine featured several hot drink recipes I'd like to try, including real hot chocolate with a few tasty stir-in ideas & a bourbon-apple toddy.

However, my favorite warming winter drink is hot buttered rum. It's spicy, rich, potent...and quite soothing for a sore throat. Plus, only during the holidays is it acceptable to drink melted butter...mmmmm, butter.

Hot Buttered Rum

Makes 8 cups

1 stick unsalted butter (not margarine!), at room temperature
1/2 cup packed light brown sugar
1/4 teaspoon salt
spiced rum
boiling water
cinnamon sticks, for garnish (optional)

• Mix the butter with the sugar & salt.
• Put 1 tablespoon of butter in a mug.
• Add a shot of spiced rum to the mug.
• Fill mug with boiling water, stir to combine.
• Serve with a cinnamon stick.

* Every year, I read an "anti-Christmas" book. You see, I hate Christmas (though, the past couple years have been pretty good thanks to Jerad and his family). Several years ago, I read David Sedaris's Holidays on Ice (a collection of his Christmas stories) and it made me feel better because it was so disturbingly funny (as are most of his stories). My favorite selection from that book is the holiday letter from a dysfunctional family. Afterwards, I decided to read one book like that each December. So far, I've also read An Idiot Girl's Christmas (so funny!) and The Stupidest Angel.

Cranberry Sangria & Other Thanksgiving Favorites

I can't believe it's almost Thanksgiving. I'm not ready for it at all! I think it's because we've had a much warmer--and wetter--fall than usual. It's just doesn't seem like the holidays to me. Then again, it is good that this semester has seemed to fly by. Only a few more weeks of school left until Christmas break!

Every year Jerad's family has lobster & beef tenderloin for Thanksgiving dinner. So, we've started a tradition of cooking turkey with all the fixin's at my house on the Saturday afterwards. This year we're deep frying a fresh turkey again (our favorite way to cook the bird) & I'm also making:

mashed potatoes & gravy
sweet potato-cornbread pudding
shaved brussels sprout salad
real pumpkin pie
(as in, I'm roasting & pureeing a pumpkin myself!)

AND

Cranberry Sangria

1 48-oz bottle cranberry-raspberry juice cocktail
1 bottle dry, full-bodied red wine
1/4 cup Grand Marnier
1 orange, sliced thin
1 lemon, sliced thin
1 cup fresh cranberries
2 cups champagne

Combine first three ingredients in a large pitcher. Add fruit slices & cranberries. Chill. Stir in champagne just before serving. Serve over ice.

Makes about 13 cups.

If you prefer a sweeter drink, add about 1/8-1/4 cup sugar to the first three ingredients, stirring until the sugar dissolves.

Here are some of my other favorite Thanksgiving dishes:

Appetizers:
Honey-Nut Glazed Brie
Roasted Carrot Dip

Soup & Salad:
Butternut-Cider Bisque
Chestnut & Potato Soup
Carrot-Raisin Salad
Grandma Martin's Cranberry Salad
Gingerbread Vinaigrette

Side Dishes:
Scalloped Oysters
Asparagus-Gruyere Tart
Spinach Gratin
Chestnut & Pancetta Stuffing
Potato & Mushroom Gratin

Whole Bird Alternatives:
Turkey Saltimbocca
Turkey Ossobucco

Desserts:
Pumpkin & Pecan Pie
Pumpkin Creme Brulee
Espresso Walnut Cake

Mocha Breakfast Smoothie

My mother died of a heart attack at age 47. My father was diagnosed with diabetes in his mid-50's after losing several toes. My maternal grandparents both have diabetes; my grandfather died in his 50's as a result of kidney failure.

Sometimes, I feel doomed.

Several years ago, after my dad's health problems, I decided to get healthier. This was the beginning of my foodie phase, so to speak. You see, growing up, I was surrounding by junk food (chips, snack cakes, frozen dinners). Even though I liked to cook as an adult, I was still eating frozen and boxed meals. However, after dad's diagnosis, I changed my eating lifestyle. I learned how our bodies process food, how certain ingredients (like sugar) are digested. I cut out processed foods as much as I could, replacing them with "whole" foods. I no longer felt the need to eat meals with a meat, vegetable, and a starch. For a year or so, I stuck to a strict diet plan of three meals a day with 2 snacks in between. I ate a lot of fruit, vegetables, and protein.

Even though I no longer stick to such a strict schedule of eating, my lifestyle has changed. I still eat as many "whole" foods as I can. Even though I indulge in carbs and fat, I always do so in moderation.

One of my favorite recipes from what I like to call my "skinny" phase is an unusual recipe for a breakfast smoothie. I used to drink these nearly every morning, sometimes even for a snack or a dessert.

I know the ingredients sound gross, but just trust me on this one. It tastes just like a mocha shake.

Mocha Breakfast Smoothie

Puree in a blender until ice is crushed:

1/2 cup small curd cottage cheese *
1/2 cup half & half
3 tablespoons mocha-flavored instant coffee mix (like International Foods)
1 cup ice cubes

* I have lately been using full-fat dairy products, since I've read that when they take the fat out they add other things like sugar. I figured the amount of fat here is really not all the significant. You could, of course, use fat-free or low-fat dairy in this recipe.