Anyone can make a Christmas cookie, but this year we are challenging you to take on a new tradition. Here are three festive and versatile recipes you NEED in your kitchen this holiday season.
Let’s be honest. We all could use a little more simplicity in our lives, especially around the holidays. The best things in life aren’t things, they’re moments, and that’s why we are sharing FOUR of our favorite versatile recipes that can add joy to the whole family and even those on your gift list!
A sharbat is a popular Middle Eastern drink that is made from extracting fruits or flower petals into a sweet cooked syrup. The syrup can be served in concentrated form which is very sweet, or in liquid form diluted with sparkling or still water. The most popular fruits and flowers used for the syrup include pineapple, mango, hibiscus, rose, lemon, basil seeds, and many more. Typically, the extractions are cooked with sugar cane juice, or with sugar and water to create the syrup. Often, lime is added for the texture, and honey is added for sweetness.
There are many ways to use this delicious fruit syrup! Create holiday cocktails or mocktails, sparkle with water or wine, top on your ice cream or yogurt parfait, add to tea, serve as a refreshing drink, or even bottle it up for unique party favors or gifts!
2 pounds raspberries, fresh or frozen
6 cups water
2 cups sugar
juice of 1 lemon
Optional: 1 bunch fresh mint or 4 ounces fresh ginger
Directions
Combine all ingredients (including mint or ginger, if desired) in a large saucepan.
Bring to a boil, stirring to dissolve sugar.
Reduce heat and cook until the raspberries break down fully, about 15 minutes.
Remove from heat, cover and cool completely.
Strain syrup, applying pressure to extract as much juice from the mixture as possible.
Taste, add additional lemon juice and pinch of salt.
Enjoy however you’d like!
Popcorn balls are the perfect way to satisfy all the cravings this holiday season.
Ingredients:
12 cups popped popcorn
10 ounces miniature marshmallows
1 cup white chocolate chips
4 tablespoons butter
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candies or candy canes (if desired, plus additional for outside of popcorn balls)
Additional butter for greasing hands
Optional: thick paper drinking straws or wooden popsicle sticks
Directions:
Place popped popcorn in a large bowl with room for mixing. Line a large baking sheet with wax paper or parchment paper.
In a saucepan over low heat, melt butter. Add marshmallows and white chocolate chips to the butter. Melt marshmallows and white chocolate chips over low heat, stirring constantly. When marshmallows and chocolate chips are melted (it’s okay if you have small piece of chocolate that haven’t melted), remove from heat and stir in peppermint extract.
Drizzle about 1/3 of the chocolate/marshmallow mixture over the popcorn and work quickly to fold it together with a rubber or silicone spatula. Repeat with the remaining mixture in two batches, again working quickly to combine the chocolate/marshmallow mixture with the popcorn. Sprinkle some of the crushed peppermint over the popcorn and combine with the popcorn. Repeat with the remaining peppermint until it has been somewhat evenly distributed among the popcorn.
Grease hands with a small amount of butter. At this point, the coated popcorn should still be very warm, but cooled enough to be safe to shape into balls. Shape into approximately 3″ popcorn balls. Do not press the popcorn together too firmly, you want to press together just enough so that the popcorn holds its shape.
Place popcorn ball on prepared baking sheet. Immediately insert a paper straw or stick into the center of the popcorn ball, pushing it all the way down until it reaches the opposite end. If desired, press or roll popcorn balls into a bit of additional crushed peppermint.
Enjoy!
We know the name sounds weird, especially for those who are already ify about eggnog. But hear us out! Most people are in a hurry to enjoy but this is a recipe you can make in bulk and age a portion to enjoy later (hooray! two beverages!)
Ingredients:
For the base (makes 1 quart):
12 whole large eggs
18 oz. sugar
1 1⁄2 cups bourbon
1⁄2 cup cognac
1⁄3 cup dark rum
Pinch of salt
Freshly grated nutmeg
To serve:
1 1⁄4 oz. whole milk
1⁄4 oz. heavy cream
Freshly grated nutmeg to garnish
Directions:
With an electric mixer on low speed, whisk the eggs and the sugar until smooth. Pouring very slowly so as not to curdle the eggs, whisk in the bourbon, cognac, and rum. Stir in a pinch each of salt and freshly grated nutmeg, then strain the mixture into a large sanitized glass jar and seal tightly. To age the eggnog base, refrigerate it for 3 weeks or up to 2 years, shaking the jar at least once per month.
To serve, in a cocktail shaker with ice, combine 2 ¾ fluid ounces of the eggnog base, the milk, and the heavy cream. Shake until frothy and the shaker feels cold, about 15 seconds. Strain into a chilled coupe glass, and top lightly with freshly grated nutmeg. Serve immediately.
Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans
4 cups sugar
Directions
Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread over crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into piece