Dear Reader,
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| Eggnog Russian |
Since it’s the holidays, I thought I’d take a more personal approach and write this blog post in letter format. Don’t worry, this isn’t one of those braggy Christmas letters. No, this letter is about my favorite things: Food and Drink! So let’s get to the December cocktail. It’s kind of a no-brainer. We always have to have eggnog around the holidays. The pretty glasses in this photo are from Arby’s. Remember how you could get glasses from fast-food restaurants? We obtained these not long after my husband and I were married. I think we had to eat at Arby’s twice to get a matching pair. Ahh, I remember the days when I didn’t worry so much about what I ate. Now I know too much, and I haven’t eaten fast food in ages…..Anyways, they have become our traditional eggnog glasses. We usually enjoy our eggnog with a little Captain Morgan spiced rum. This year I thought I’d try something different and found a recipe for an Eggnog Russian. It has Kahlua in addition to the spiced rum. It add a nice flavor.
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| Cranberry Eggnog Cornbread Scones |
If you are looking for other things to do with your eggnog (I mean, who isn’t?) you can try baking with it. Earlier this week, I found a recipe for Cranberry Eggnog Cornbread Scones. I thought it looked like a great recipe, but I knew I would need to drizzle them with a glaze. I was inspired by the eggnog and came up with the following for the glaze: I combined 1 1/2 Tbsp. melted butter, 1 tsp. corn syrup, 1/2 tsp. rum flavoring, 3/4 cup confectioners’ sugar and 2 Tbsp. eggnog (add more or less eggnog to get the correct drizzling consistency). I then just put the glaze in a baggie, snipped off the corner and drizzled in a zig-zag pattern, letting the glaze run over the edges of the scones. These are very nice served warm. It helps to bring out the eggnog flavor.
Yesterday was the winter solstice, so it’s brighter days ahead! I would like to thank you all for reading my blog and I wish you the merriest of holidays.
Cheers and Peace,
Dianne
