Guilty Pleasures- A Very Special Holiday Treat by Chef Bernadette

by Chef Bernadette

For a few years now, I’ve been OBSESSED with the holiday movies on The Hallmark Channel, Netflix, and other platforms. These seasonal films are the guiltiest pleasure ever! I thought I was the only one who watched them, but one of my clients recently let it slip that she loves the one where a snowman comes alive as a buff boy toy! They've become a spirited topic of conversation around town. My sister texted me recommending the one that takes place in Denmark. My sister, a serious Art History academic, also indulged in mindless holiday couch-surfing just like me?!

Most of the movies follow a plot that’s so predictable that one of my clients said they definitely fill out a Mad Lib when writing the script. The formula is so reliable that a sip of glogg or nog every time one of these tropes pop up on the screen is sure to create some holiday cheer. Next time you watch, drink with me when you see:

• A small town versus big city storyline 
• A fireman or firehouse 
• Someone from ''Dancing with the Stars" in the cast
• Bumping or spilling as a “meet-cute”
• Magical guardian angel or Santa 
• Christmas tree lot 
• Christmas tree decorating 
• Cookie baking  
• Smeared frosting/flour as an excuse to touch face 
• Snowball fight 
• Christmas caroling
• Snowman building 
• Holiday market
• Christmas tree lighting ceremony 
• Hot cocoa, eggnog, or mulled cider/wine
• School concert or pageant  
• Mistletoe
• Ice skating 
• Misunderstood intentions discovered by eavesdropping 
• Happy ending! 

The more recent flicks have strayed from the formula: more groups of people and holidays are represented, which has the added bonus of a wider variety of food and drink to support and decorate the simple storylines. Yes, latkes and jelly doughnuts, DO work.

We have enough to do during the holidays without having to figure out some convoluted plot twist. These movies are my favorite to have streaming in the background while I’m writing menus for clients or baking holiday goodies.

I thought about making a New Year’s resolution – watch more art films with my husband and less “junk” like these movies. Is that really necessary? Isn’t there room for all kinds of movies in my life, just like I have room in my life for both grilled cheese AND lobster?! Yes, I’ll save my resolution for more important things. I hereby resolve to make more homemade drinks like the ones below!

Are you a glogger or a nogger? (Or are you a malt-and-hopper like my hubby?) I toggle between the two. I don’t recommend having both in one sitting, unless you enjoy turning your stomach into a bag of cheese. 

And on that appetizing note I wish you JOLLY HOLIDAYS AND A HAPPY NEW YEAR!!

Glogg

I first had this version of mulled wine at the Danish Seamen's Church Christmas Fair in Brooklyn Heights. It was memorable because that was the first time I’d ever had a drink with nuts floating in it and… because the bass player from The Roots was at the next table. How cool?!

I’m still trying to decide if I like the almonds in it...I DEFINITELY don't like raisins in the recipe.

Recipe adapted from Food 52. I subbed in dried cherries, added orange peel and diced dried apricot. It’s always fun to make it your own!

Makes 6 glasses

Ingredients:

• 1 cup water
• 5 strips of lemon peel 
• 8 cardamom pods
• 5 cloves
• 1 stick of cinnamon (3 inches)
• 1.5 inch piece of ginger
• 1 bottle red wine
• 0.5 cups almonds (blanched)
• 1 cup dried cherries or cranberries (steep in rum overnight for extra flavor and pizzazz) 
• 1 cup port wine
• Sugar to taste

Directions:

Mix water and spices in a pot, boil for a minute. Let the water/spice solution stand for at least 15 minutes. After taking out the spices, combine the water solution with red wine, cherries and almonds and warm up (without boiling). Add sugar to taste. When the glogg is almost boiling, take it off the heat and add port wine. Serve warm.

EggNog

I like it cooked, warm, with only nutmeg and bourbon. This is Alton Brown's basic recipe. Instead of folding in whipped egg whites at the end, I prefer adding whipped cream. I can't drink raw eggs anymore after watching Napoleon Dynamite*.

Makes 6 servings

Ingredients:

• 4 egg yolks (reserve the whites for another recipe)
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream, plus 1/2 cup 
• pinch of salt 
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg

Directions:

Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon. Whisk reserved heavy cream and sugar to stiff peaks, by hand or with an electric mixer. Place egg nog in mugs and top with whipped cream, and additional nutmeg if desired.

*Consuming raw eggs puts you at risk for foodborne illnesses such as Salmonella.