Spiced Christmas Coffee with Brandied Whipped Cream
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- 3/4 cup chilled whipping cream
- 1 1/2 tablespoons powdered sugar
- 1 cup freshly ground coffee (preferably a mild roast such as Colombian)
- 5 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
Using electric mixer, beat whipping cream in large bowl to soft peaks. Add powdered sugar and brandy; beat to peaks. DO AHEAD Can be prepared 4 hours ahead. Cover and keep refrigerated.
Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
Divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve immediately.
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Spiced Christmas Coffee with Brandied Whipped Cream - Recipes
Athens Mayor Theodoros Bechrakis and City of Athens Cultural Organisation Chairman Nitsa Loule on Monday presented this year’s “Christmas in Athens” programme of festivities.
Following the success of this relatively new tradition, the City of Athens is once again hosting an extensive programme of events for all ages with the aim of spreading Christmas cheer throughout the city and its neighbourhoods. Santa Claus, festive games and music performances will bring seasonal cheer to the central squares of Syntagma and Kotzia, as well as the Zappeion Gardens! Street theatre, among other exciting events, will spread Christmas joy throughout Athens neighbourhoods, including Pangrati, Thissio, Kypseli and Ambelokipi! Meanwhile, the City of Athens Philharmonic and music ensembles will fill city streets and squares with Christmas melodies! This year, “Christmas in Athens” comprises the following:
Location: Syntagma Square
Duration: December 14, 2006 – January 7, 2007
Launch: Thursday, December 14, 2006
Operating hours: 9:00 – 21:00 daily
A Christmas tradition firmly established by the City of Athens, Syntagma Square is once again revealing its sweet, magical charm.
Our beloved Town of Treats is donning its seasonal best, ready to welcome us to its little world of luscious Christmas delights! Fifteen multi-hued, wooden confectionery cabins situated along the length of the square will host local patisseries, tempting visitors with Yuletide sweets from Greece and abroad.
Aside from the popular confectionery cabins, which this year will be more radiant and enchanting than ever, Syntagma is also playing host to Santa’s Neighbourhood.
Santa Claus is coming to Athens, Syntagma to be exact, and invites youngsters to visit his home, Santa’s Workshop. St Basil, as he is known in Greece, will welcome children to his unique house, where they will have the chance to explore the various rooms and see Santa’s helpers, the little elves, create toys as well as inspect the toy storeroom, which is full of exciting gifts.
Children can take photographs, play and chat with Santa and his elves, and get to know their magical world through games and fairytales.
The impressive, natural-looking Christmas tree, to take pride of place in the centre of the square, will bring festive cheer to Syntagma. Colourful Christmas balls will adorn its branches, while bright, white lights bring it to life.
This year, in Santa’s Neighbourhood, you will encounter a very different carousel!
An imposing antique carousel dating to 1886 will add olde worlde atmosphere, no doubt bringing smiles to the faces of young and old. The 80-seat carousel featuring vividly-painted horses and charming carriages will take young Athenians and city visitors on a ride through a bygone era!
LAND OF WISHES
Location: Kotzia Square (Ethnikis Antistaseos)
Duration: December 16, 2006 – January 7, 2007
Launch: Saturday, December 16, 2006
Operating hours: 9:00 – 21:00 daily
This year Kotzia Square is not only home to a Christmas Market and Baby carousel but also the Land of Wishes!
At the Workshop of Wishes, youngsters can design their own Christmas cards, obtain specially-issued stamps featuring the Christmas in Athens logo, and send their wishes via the Post-box of Wishes.
The Christmas Market and its quaint wooden cabin shops return to Kotzia Square, with many surprises in store! Cheerful Yuletide colours and dazzling lights will put all of us in the Christmas mood! Visit the 36 cabin shops, which form a miniature town, where you can relish festive aromas, discover seasonal gift ideas and sample sweet mulled wine and tasty treats!
Situated on the attractive square in front of City Hall, the new, brightly-coloured Baby carousel entices both youngsters and the young-at-heart to hop on. Kids will adore the specially-built 10-seater carousel and its horses!
Kotzia’s 11m-high, green Christmas tree will be adorned with ornate traditional toys and provide the backdrop for a stage hosting music performances for all tastes, that will take place most evenings.
Come along and enjoy the entertainment, exchange wishes for the festive season and listen carefully… you might actually hear your wish out loud!
Starting Saturday, December 16, all are welcome to take a stroll through the Land of Wishes. You’re invited to the fun-filled party for the lighting of the Christmas tree!
Location: Zappeion Gardens
Duration: December 23, 2006 – January 7, 2007
Launch: Saturday, December 23, 2006
Operating hours: 11:00 – 20:00 daily
Kids’ Town, at the Zappeion Gardens, not only welcomes Athens’ youngest citizens but also those who are a little older…
Zappeion Gardens will be transformed into a snowy wonderland offering visitors endless hours of fun. Raise the adrenalin factor by taking a ride with inflatable tubes down a slide filled with real snow.
Youngsters will love the various rides and games spread throughout Zappeion’s Christmas wonderland.
At the giant Christmas stocking-shaped Gift Workshop, children have the opportunity, with the assistance of on-site staff, to create candles and Christmas ornaments using spices, make balloon figures together with Santa Claus, and turn into elves and fairies with the use of face-painting techniques.
We’ll all board the vibrant little train and enjoy Christmas tunes on our trip through Kids’ Town around snow-covered trees, past giant board games and amid happenings!
Storytellers will recite fairy-tales for our young visitors at the cozy, festive Fairy-tale Workshop, housed in an oversized dollhouse.
A huge snowman will host the Workshop of Happiness, where children can have a laugh with puppet theatre and pantomime performances, while stilt-walkers amuse with their antics.
Athens’ smallest citizens can take a ride on one of the two baby carousels at Zappeion.
Come with us and let’s play, draw and create…
Let’s feel the Christmas spirit…
And explore magical pathways…
UPDATE > A highlight this year is the Snow Slide, featuring real snow, at the Zappeion Gardens.
Cheerful Christmas Cocktails
These cocktails will keep your spirits merry this season.
Dec. 23, 2013 -- intro: As your holiday stress begins to reach its peak, relax with one of these sweet festive cocktails. These recipes are perfect for a holiday cocktail party or late-night, gift-wrapping sessions. From chocolatey peppermint concoctions to warm spiced apple drinks, you're sure to find something that will keep your spirits merry and bright this season.
quicklist:1title: The Grand Manhattantext: 1.5 oz Hennessy V.S
2 dashes Angostura bitters
Garnish: 3 brandied cranberries
Add all ingredients to a mixing glass and stir with ice until chilled. Strain the cocktail into a rocks glass with fresh ice and garnish with 3 brandied cranberries on a skewer.media: 21311205
quicklist:2title: Sugar Plum Martinitext: 2 oz Plum Wine
1 ½ oz Absolut Vanilla Vodka
Shake and serve up with *optional* sugar rim
Recipe courtesy of Encore Liquid Lounge in Chicago.media: 21311597
quicklist:3title: Horchata Coffee Cocktailtext: 1.5 oz Hennessy V.S
1.5 oz Diluted Condensed Milk (diluted 1:1 with water)
4 dashes Angostura Bitters
Garnish: fresh grated Cinnamon and Orange twist
In a shaker tin add all liquids and shake with ice. Strain into a rocks glass filled with crushed ice. Garnish with fresh grated cinnamon and an orange twist.media: 21311356
quicklist:4title: Nutti Espressotext: 1 1/2 oz Voli Espresso Vanilla
Serve over ice and stir.media: 21311838
quicklist:5title: Sparkling Peppermint Swirltext: 2 ½ oz VOGA Sparkling
In a shaker, combine ice, vodka and grenadine. Stir gently and strain into a chilled martini glass rimmed with crushed candy canes. Top with VOGA Sparkling and garnish with a candy cane.media: 21311499
quicklist:6title: Black Raspberry Icicletext: 1 oz Makers Mark Bourbon
3 oz Black Raspberry Sparkling ICE
Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with fresh berries.media: 21310976
quicklist:7category: title: Baileys Chocolate Peppermint Creamurl: text: 2 ounces Baileys with a hint of Mint Chocolate
Crush candy cane with the back of a spoon. Pour hot chocolate and Baileys into a coffee mug. Top with a dollop of whipped cream. Sprinkle crushed candy cane on top. Garnish with mint leaf.
Recipe courtesy of Baileys.
quicklist: 8category: title: Chai Spiced Egg Nog url: text: 1 1/2 ounces (45ml) *Chai Infused Louis Royer "Force 53" Cognac
1/2 ounce (15ml) "Santa Teresa 1796" Rum
3/4 ounce (22.5ml) simple syrup
2 ounces (60ml) heavy cream
*Chai Infusion: Measure 3 tablespoons of loose-leaf Chai tea and one 750ml bottle of Louis Royer Force 53 into a mason jar, seal lid and shake. Let infuse for two hours, then fine strain. Keep refrigerated in a labeled bottle. Prepare Cognac infusion two hours in advance of cocktail making.
Add all the ingredients in a mixing bowl. Top the glass with a shaker tin and give the ingredients a "dry shake" to pre-whip the ingredients and ensure a frothy texture. After dry shake, add ice and shake vigorously to achieve proper chill and dilution. Strain cocktail into a punch glass or mug. Garnish with freshly grated nutmeg and serve.
Recipe courtesy of Chad Solomon and Christy Pope.
quicklist: 9category: title: La Vita e Bella url: text: 3/4 ounce Campari
5 ounces Llopart Cava Brut Rose
3/4 ounce Busnel Calvados Hors D'Age 12 Year Old
1/4 ounce Employees Only Grenadine
1 long grapefruit peel, for garnish
Place the sugar cube in the bottom of a Champagne flute with rose cava. Add Calvados, Campari and grenadine into a mixing glass and shake briefly and hard. Pour thecontents of the shaker over the sugar cube and rose cava. Twist the grapefruit peel over the drink and place into the flute as garnish.
Recipe courtesy of Dushan Zaric.
quicklist: 10category: title: Cider Sidecarurl: text: 2 ounces Drouin "Selection" Calvados
1/4 ounce spiced cider reduction (Cider, Black pepper, Cinnamon, Juniper, Allspice, Clove, Anise)
Build in shaker with ice, strain into glass. Garnish with lemon twist.
quicklist: 11category: title: Gaspare's Winter Punch url: text: 3/4 cup Campari
3/4 cup Royal Combier Grand Liqueur
2 bottles medium-bodied red wine
1 cup fresh or frozen cranberries
1 teaspoon almond extract
Sort cranberries discarding bruised fruit. Rinse and place in a 6-quart pan with raisins, orange zest, cinnamon sticks, whole cloves, allspice, nutmeg and cranberry juice. Bring to a boil over high heat, cover and simmer on low heat for 20 minutes to blend flavors. Add wine and sugar and heat until steaming (six to eight minutes). Do not bring to a boil. Add Campari, orange liqueur and almond extract. Strain out cranberries and ladle into punch cups. Garnish with a cinnamon stick and star anise.
Recipe courtesy of Julie Reiner.
quicklist: 12category: title: Cafe Amaro url: text: 11/2 ounces Luxardo Amaro Abano
1/2 ounce brown sugar syrup
In a hot mug add Amaro and sugar, then coffee. Orange zested whipped cream and cinnamon stick garnish.
quicklist: 13category: title: Stocking Cap url: text: 3 ounces Hennessy Cognac
1 ounce Godiva White Chocolate Liqueur
Red Hot sugar (2:1 ratio of Red Hots to sugar blend together)
Rim a martini glass with the red sugar. Combine all wet ingredients in an ice-filled shaker, shake and serve up.
Recipe courtesy of Bar Manager Robert Honeycutt of GILT.
quicklist: 14category: title: Baked Apple Toddyurl: text: 1.5 ounces Denizen Rum
0.5 ounce Laird's Bonded Apple Brandy
1 dash Bar Keep Baked Apple Bitters
1 tablespoon sugar in the raw
Pour rum, brandy and bitters into a mug. In a saucepan, steep two to three whole cinnamon sticks and a small pinch of cloves in boiling water. Strain out the solids and pour the liquid into mug. Add sugar and stir until dissolved. Grate cinnamon and nutmeg over top.
Recipe courtesy of Marshall Altier of JBird.
quicklist: 15category: title: Candy Cane Bamboozled Shakeurl: text: 3 scoops vanilla ice cream
1 shot peppermint schnapps
½ shot creme de menthe, clear
Place ice cream, half of candy cane, milk and alcohol in blender and blend until smooth. Pour into glass and garnish with whipped cream and remaining half of candy cane crushed. Garnish with peppermint meringues and white chocolate crunch balls.
Recipe courtesy of Anthony Meidenbauer of Holsteins at the Cosmopolitan of Las Vegas.
quicklist:16category: title: Pittsburrrrgh Hot Chocolateurl: text: 3 ounces house-made spiced hot chocolate
Topped with house-made Kahlua-infused whipped cream.
quicklist:17category: title: Douglas Collinsurl: text: 2 ounces of Douglas Fir gin
10 ounces of simple syrup
Shake and strain into a tall Collins glass. Top with soda water. Garnish with a Douglas Fir branch.
Recipe courtesy Jeff Josenhans of The US Grant's Grant Grill.
quicklist:18category: title: Skinnygirl's Candy Cane Martiniurl: text: 1 part Skinnygirl Bare Naked Vodka
1 part peppermint schnapps
1 part fat-free sweetened condensed milk
Mini candy cane for garnish
Shake liquids with ice in a cocktail shaker. Strain into a martini glass. Garnish with mini candy cane.
Recipe courtesy Skinnygirl Cocktails.media: 17906219 related:
quicklist:19category: title: Cranberry Mistletiniurl: text: 3 oz Green Mountain vodka
1 oz cranberry-orange simple syrup
Recipe courtesy Topnotch Resort and Spa.media: 17896170 related:
quicklist:20category: title: The Hot Cubanourl: text: 1 1/2 ounces dark rum
1 shot strong Cuban espresso
Pour the dark rum and coffee liqueur into a coffee glass or mug fill with strong Cuban espresso. Top off with a dollop of whipped cream and garnish with a sprinkle of cinnamon and powered/shaved chocolate.
Recipe courtesy Havana Central Restaurant and Bar.media: 17896249 related:
quicklist:21category: title: The Nogg Fatherurl: text: dark rum
Served up in a martini, chilled with grated nutmeg.
Recipe courtesy Vincent Lee of Lucy Restaurant & Bar.media: 17906233 related:
quicklist:22category: title: Holly & Ivyurl: text: 1 ounce Belvedere Grapefruit
Vigorously shake all ingredients in iced cocktail shaker. Strain into cocktail glass.
Hot Spiced Wine
If you prefer something with a "kick", this spiced wine might be just the ticket. Bring these ingredients to a boil in a large saucepan.
- 4 cups water
- 1 cup sugar
- 1 large lemon, sliced
- 2 teaspoons whole cloves
- 4 or 5 pieces of 3-inch long cinnamon sticks
Bring to a boil and then simmer for 10 minutes. Add 1 quart rose wine. Heat through. Do not boil.
It is amazing to me how fast time goes. It seems only yesterday that I was getting ready for our family Easter brunch, and here we are again. A year further, perhaps a bit wiser, but definitely a year older!
|The Dutch Table's Paashaasjes|
The gathering of family and friends around the breakfast, lunch, or dinner table is key on First Easter Day. Stores are closed, children are dressed in their "Paasbest" (Easter Best) with new clothes and shoes. Eggs are colored, hidden and if lucky, all found. The breakfast or brunch table will be laden with different types of bread (multigrain, tiger rolls, Easter breads). To the right, you see our own traditional Paashaasjes, Easter bunny rolls, but you can always come up with your own design!
Merry Christmas everyone!
Let's get through the next few days unscathed, so we can get ready for oliebollen time!
Fast forward to this year. I was poking around the Albert Heijn grocery store in the north of Holland, when my eye fell on a curious package in the bakery section. "Korstjes" it said, and at first I didn't make the connection. "Korstjes?", I thought, "who wants to buy korstjes?" thinking of the crusts you cut off sandwiches, but when I held the package in my hand I realized I was looking at something much more appetizing, and remembered the request of my reader. Of course they landed in my basket, and am I glad they did! They visually appear to be korstjes, crusts, as they look like they were cut off from something bigger, hence the name, but the flavor and texture is much more akin to taai-taai: a chewy, flavorful spiced type of honey cake. Perfect for this time of the year!
When I came home, I immediately dug out the book to see where these korstjes are mentioned. The book is called "A Day on Skates" by Hilda van Stockum. I've posted the details on the Dutch Reading page under Children's Books. but here's the part where the korstjes come in. Read for yourself!
"As time went on more and more people came out on the ice, and here and there tents were being erected. Some of these tents had benches in front of them on which tired skaters could rest. There was also the smell of delicious hot cocoa and wafers, with one man calling from a tent door:
|"Hot milk and cold cake:|
|Sit down to partake."|
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It's the simple things that make life extra special. I was reminded of that again today when I kicked back with a cup of rooibos tea and a stack of Christmas cards, after working on today's recipe, pindarotsjes, chocolate covered peanut clusters. For a great snack, gift or little treat, all it takes is a handful of roasted peanuts, and a bit of chocolate. And patience, mind you, but it's worth the effort, and they make for a great gift.
I tried to find out when peanuts first came to the Netherlands, but I was unable to find any specific information. The earliest reference I was able to find was in a book from 1866, where the author, Albert Helman, called them "olienootjes", oil nuts, which is a term I heard from the older generation when I was growing up.
Nowadays we call them "pindas", and boy do we love them! A sandwich with peanut butter (with hagelslag!) is a kid's staple, the equivalent of the American peanut butter and jelly, and we love our French fries with a generous serving of hot peanut sauce. But even earlier than that, peanuts showed up on our collective tables in the form of confectionary. Pralines, toffee and candy bars, all made with peanuts, were very popular, as you can see here in an advertisement from Jamin from 1921, proudly announcing "Peanut Week", and offering a variety of peanut confections for purchase.
Tempering chocolate is not difficult, but it takes a bit of patience, and a steady eye on the temperature. You will need a digital thermometer or candy thermometer to keep track of the temperatures, a bowl for melting and mixing, and a small ice cream scoop (#40) or a couple of spoons to form the treats. I've added some suggestions at the bottom of this post, in case you're looking to expand your kitchen supplies!
If you heat chocolate too high, it will not set and you will end up with a sticky, gooey chocolate mess. If that happens, I would suggest to blend the whole thing into a paste, and use it on toast. But if you can muster the courage, I would highly recommend trying to master the technique, as it produces beautiful, shiny, snappy chocolate.
And if you don't like peanuts or dark chocolate, not to worry. This can also be made with almonds, hazelnuts, or even a mix of nuts and dried fruits, as well as with milk or white chocolate - just make sure they're good quality chocolate, with cacao butter.
10 oz (300 grms) roasted, unsalted peanuts (or any other nut or nut combo you like)
15 oz (450 grms) dark chocolate, chopped and divided
Carefully melt 10 oz (300 grms) of the dark chocolate. You can do this either over a bowl of warm water (make sure no steam or water comes near the chocolate because it will seize up), or at short 30 second intervals in the microwave, stirring regularly. Keep your eye on the temperature of the chocolate but don't let it go above 120F/49C for dark, 115F/46C for milk and 110F/43C for white chocolate.
Let the chocolate cool down to 82F/28C for dark, 80F/27C for milk, and 78F/26C for white, while stirring gently but frequently - stirring is an important step for the crystals to do their thing. While it cools, cover a baking sheet, or large cutting board with a piece of parchment paper and get your ice cream scoop ready. You can also use a couple of spoons.
When you've reached the intended heat, fold the nuts into the chocolate making sure they're well covered, and scoop out servings onto the parchment paper. You have to work quickly, because the chocolate will set rapidly.
Once you've scooped all the peanut clusters onto the paper, set it aside to harden. Just at room temperature, or in a cool area of the house, it won't take long to set. The hard part is going to be trying to hide them from the rest of the family -)
More Pumpkin Recipes
- — How to make extra creamy pumpkin mac and cheese in under 1 hour. The perfect Fall dinner! — We love these pumpkin pancakes: not too sweet with a hint of spice. — These moist spiced pumpkin cupcakes are hard to beat. — How to make the best spiced pumpkin scones inspired by Starbucks. — This quick bread has pumpkin, orange, and is packed with chopped chocolate. Not too sweet, extremely moist and perfect for fall! — How to make the best pumpkin spice latte at home with pumpkin puree, coffee, milk, and fall spices. Better than store-bought!
Recipe updated, originally posted October 2013. Since posting this in 2013, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne
26 Winter Cocktails to Help You Survive the Cold
As it starts to get colder, our favorite way to stay warm indoors is with a delicious, seasonally-minded cocktail. Whether you like yours with bourbon, rum, tequila&mdashor even with candy canes as a garnish&mdashthese cocktails are guaranteed to keep you toasty this winter. Here's a selection of our favorite cold weather libations.
2-4 fresh sage leaves, plus small sage sprig for garnishing
.25 oz maple syrup
2 oz bourbon
1 oz apple cider
.25 oz cider vinegar
Add sage leaves and syrup to base of cocktail shaker and muddle until fragrant, about 30 seconds. Add bourbon, apple cider, and vinegar, then fill shaker with ice. Shake mixture until just combined and chilled, about 5 seconds. Double-strain cocktail into chilled old-fashioned glass half-filled with ice or containing single large ice cube. Garnish with sage sprig and serve.
2 oz Partida Añejo
6 oz hot chocolate
.5 bar spoon ancho chili powder
Pinch of ground cinnamon
Add ancho chili and a pinch of ground cinnamon and stir until they are mixed in. Pre-heat a hot toddy glass or mug with hot water. Pour out the hot water. Add spiced hot chocolate to heated glass, add the 2 oz of Partida Añejo and stir. Garnish with cinnamon stick.
2 oz Ragtime Rye
.5 oz Carpano Antica Formula Vermouth
.5 oz Punt de Mes
1 dash Angostura Bitters
1 dash Regan&rsquos Orange Bitters
Stir ingredients over ice until exceedingly well-chilled and then strain into chilled cocktail glass. Garnish with a brandied cherry on a cocktail pick.
2 oz Mount Gay Rum XO
1 oz fresh lemon juice
.5 oz maple syrup
.5 oz egg white
Add all ingredients into a shaker without ice. Dry shake, then shake with ice. Fine strain into a chilled coupe glass. Express lemon oils over the surface. Garnish with a lemon peel.
2 oz Tanteo Jalapeño Tequila
1 oz fresh lime juice
1 oz agave nectar
2 oz no sugar added cranberry juice
Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a cranberry skewer.
2 oz Nelson&rsquos Green Brier Tennessee Whiskey
.75 oz lemon juice
.5 oz honey simple (2:1 ratio raw honey to water)
.25 oz Allspice Dram
1 dash chocolate bitters
Add all ingredients to a cocktail shaker filled with ice. Shake until chilled and strain into a chilled coupe. Express the oils from a lemon peel over the top of the drink and discard the peel.
1 oz Malfy Gin
.75 oz Lillet Blanc
1 oz club soda
2.5 oz G.H. Mumm Brut
Build in glass over cubed ice. Stir. Top with club soda and G.H. Mumm Brut Champagne.
1.5 oz Rémy Martin XO
.75 oz Som Pineapple Szechuan Pepper
.75 oz pineapple juice
.5 oz lime juice
.25 oz simple syrup
Fever Tree Club Soda
Freshly grated nutmeg
Combine all ingredients with ice in a cocktail shaker. Shake and strain. Top with Fever Tree Club Soda. Garnish with grated nutmeg and a slice of pineapple.
1 oz bourbon
1 oz crème de cacao
1 oz half and half
One egg white
Dash of simple syrup
Dash of salt
Combine ingredients in shaker, add ice, shake vigorously, strain into a coupe glass. Garnish with nutmeg, cranberries ,and a sprig of rosemary.
Courtesy of the Kentucky Derby's Bourbon Ambassador, Monica Wolf
Shop Now Bulleit Bourbon, Prices Vary
1.5 parts Facundo Eximo rum
.25 part cold-brew coffee
.25 part Amaro Montenegro
.25 part Combier orange liqueur
Orange peel for garnish
To make the cold brew coffee syrup, combine equal parts cold brew coffee and Demerara sugar. In a mixing glass, stir all the ingredients with plenty of ice. Strain contents into a coupe glass. Garnish with an orange peel.
1 oz Absolut vodka
2 oz Kahlúa
3 oz cold brew
Fill shaker with ice. Add all ingredients and shake hard for at least 10 seconds to create a nice foam. Strain into a cocktail glass to get rid of all of the small ice chips. Garnish with coffee beans.
4 oz El Dorado 8 year old rum
6 oz Puerh Tea (or another brewed Black Tea)
1.5 oz ginger syrup (simple syrup prepared with fresh crushed ginger)
.5 oz maple syrup
2 dashes aromatic Bitters
Brew of tea in saucepan. While hot, add remaining ingredients and stir to integrate. Add a lemon peel as the garnish. Serves two.
.75 oz Scotch
.75 oz Carpano Bianco
.75 oz Copper & Kings Immature Brandy
.75 oz Coco Lopez
3 heaping bar spoons of pumpkin puree
Combine all ingredients into tin, add ice, and shake. Double strain into a coupe glass. Grated nutmeg on top to garnish.
.75 oz honey
.75 oz heavy cream
1.5 oz Jamaican rum
.5 oz Branca Menta
Shake with ice. Serve up in a coupe glass. Garnish with mint leaf and grated nutmeg.
From Bartender Brandon Bramhall of Bastion, Nashville
2 oz bourbon
.5 oz winter spiced simple syrup*
2 dashes orange bitters
2 dashes aromatic bitters
Stir ingredients with ice. Strain into a rocks glass. Garnish with cinnamon stick.
*Winter spiced simple syrup: simmer 1:1 simple syrup with clove, cardamom, cinnamon, and nutmeg.
2 oranges, peeled & juiced
150 g sugar
50 g honey
3 white cloves
1 cinnamon stick
7 pink peppercorns
1/2 nutmeg, grated
2 star anise
2 bottles of full bodied Malbec
Toasted almonds & dried apricot for garnish
Simmer 1/2 bottle of wine with spices, sugar and orange juice. Once sugar is fully dissolved into a syrup, allow to cool and strain. Mix your newly formed and richly flavored 'syrup' with the rest of the pan and heat on low (careful not to boil to lose your alcohol!) Ladle the mulled wine into heatproof glasses and garnish with an orange peel with a side of dried apr
2 oz blended scotch like Monkey Shoulder
.75 oz dry vermouth
.5 oz Singani 63 or another pisco
.25 oz jasmine tea syrup*
Stir well, strain into coupe glass. discarded lemon swath garnish
*Jasmine tea syrup: Steep 3 level teaspoons of loose jasmine tea in 6 oz of hot water for 5 minutes. Strain, and stir in an equal amount of sugar by weight.
2 oz bourbon
.5 oz allspice dram
.5 oz simple syrup
.5 oz lemon juice
Add all ingredients to a shaker with ice and shake well. Double strain into a rocks glass with a big ice cube. Garnish with a lemon segment on top of the ice cube.
2 oz Drambuie
9 oz hot milk
3 oz hot cocoa mix
1/8 tsp ground cinnamon
1/8 tsp kosher salt
In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot, garnished with miniature marshmallows if desired.
1.5 cups Angry Orchard
2 cups water
1 cup cranberry juice
.5 cup brandy or spiced rum
.5 cup light brown sugar
3 tea bags of chai tea
Add water to a pot and bring to a boil. Reduce heat to low and add the tea bags. Allow to steep for 2 minutes and then remove the tea bags. Add the rest of the ingredients and stir. Simmer over low to medium heat and serve hot. Garnish with a lemon wheel studded with cloves.
12 oz vanilla gelato
2 oz Rumple Minze Peppermint Schnapps
.5 oz simple syrup with red coloring
5 mini candy canes
In a mixer, blend the vanilla gelato, schnapps, and 2 mini candy canes for 30 seconds or until it is a rich creamy-smooth consistency. Do not add any milk or cream. Put simple syrup in a squirt bottle and squirt 3 horizontal lines inside the glass/mason jar. Pour shake into the middle of the glass / mason jar and top with whipped cream .
2 oz gin
.5 oz simple syrup
.5 oz lemon juice
1 sprig rosemary
Combine all ingredients into a shaker. Shake, then double strain into large coupe glass. Top with champagne. Garnish with rosemary sprig.
Created by Steve Muntean, Harding's, NYC
2 cups cream
2 cups whole milk
1 cup Woodford Reserve bourbon
.75 cup sifted powdered sugar
Half of one vanilla bean
Fresh grated nutmeg
In a metal bowl over an ice bath, whisk sugar, cream, milk, and bourbon until nice and frothy. Add vanilla bean and strain through fine mesh strainer into pitcher. Place pitcher in freezer for 30 minutes to an hour stirring on occasion. Pour into glass and garnish with freshly grated nutmeg.
1.5 oz Bacardi 8 Year Rum infused with Cinnamon*
.75 oz fresh lime juice
.5 oz honey syrup
Gonet Blanc de Blancs Champagne
Build all ingredients (except Champagne) in a shaker. Add ice and shake hard (30X). Double strain into a coupe. Fill with Champagne and mix well. Garnish with a pear ball on a pick.
*Rum Infusion: Take 3 sticks of Cinnamon and add to one liter bottle of Bacardi 8 Year Rum. Infuse for two days. Remove sticks.
1.25 oz Hangar One rose
.5 oz lychee liqueur
.25 oz Disaronno amaretto
1 drop rhubarb bitters
Top with Sant Ambreous prosecco (or any kind of prosecco)
Shake first four ingredients with ice and strain into glass. Top with prosecco.
2 oz Remy Martin 1738
1 oz Cointreau
1 oz simple syrup
1 oz lemon juice
.25 oz egg white
3 Asian Pears
Build contents into mixing glass, shake and strain into Coupe or Martini glass. Garnish with 3 Asian pears sliced and presented in a fan-like fashion, with cinnamon dust over the pears and a cherry finish
Gold Chai Powder
My favorite way to serve and outstanding specialty hot beverages to my family or friends is by introducing them to flavored teas or coffee. We make our flavored spice mixtures in batches, using fresh grinded whole spices and other high quality spice powders, so that the blends stay aromatic and highly enjoyable, without being too artificial tasting.
This special precious like gold and intense flavored blend is based turmeric, cardamom, ginger and enriched with other aromas like star anise, nutmeg, fennel and cinnamon.
It’s delicious with simply hot milk or with black tea or even with coffee! A small quantity in cakes (for example carrot cake) would give a special note in a very simple way.
The first time I used a similar blend was simply with soy milk as a chai latte recipe but then I‘ve discovered how delicious is it with black tea and even with coffee.
I’ve changed the basic recipe a little bit and now I have the blend I need and which is best with the quality of spices I have.
Please don’t forget that each spice can have a very different intensity of aroma (quality, storage and age of the ingredients) and I suggest to check the taste first and if needed adjust to your personal taste.
Gold Chai Powder
- Servings: quantity to taste
- Time: 30 mins preparation
- Difficulty: easy
Lure Fishbar – Miami Beach
Café con Cocoa
A frozen cocoa cocktail created with locally distilled Miami Club Rum and Miami Club Rum Cuban Coffee Liquor, Godiva White Chocolate Liquor, locally churned Azucar Ice Cream and homemade Raspberry Puree. (A kid-friendly cocoa also available, and will be offered complimentary with the purchase of “spiked” cocoa for adults.)
1601 Collins Avenue (in the Loews Miami Beach Hotel), Miami Beach, FL @lurefishbarsb
Reindeer Room Pop Up at RUMBAR – Key Biscayne
Bourbon, Godiva Chocolate Liqueur, La Colada Coffee Porter and Marshmallow Fluff, garnished with Graham Cracker Rim.
455 Grand Bay Drive (at RUMBAR in The Ritz-Carlton Key Biscayne, Miami), Key Biscayne, FL .ritzcarlton.com/miami/key-biscayne/rumbar-lobby-lounge
Fireman Derek’s Bake Shop – Wynwood Art District, Miami
Cafecito Pie Shake
Vanilla Ice Cream blended with a thick slice of Cafecito Pie – FD’s signature oatmeal crust, salted caramel filling infused with freshly ground espresso, topped with whipped cream and cinnamon powder, (non-alcoholic).
2818 N. Miami Avenue, Miami, FL @fdpies
DUNE at Auberge – Fort Lauderdale Beach
Smoke On The Water
High West Campfire Whiskey, Carpano Antica Sweet Vermouth, Zirbenz Stone Pine Liqueur (a slightly sweet liqueur with a crisp pine floral finish from the Austrian Alps) and Ginger Syrup, stirred and strained over Rosemary Ice Cube and garnished with Brandied Cherries.
2200 North Ocean Boulevard (located inside Auberge Beach Residences & Spa), Fort Lauderdale Beach @dunefortlauderdale
Burlock Coast – Fort Lauderdale Beach
A drink from the Dominican Republic that is concocted by allowing rum, red wine, and honey to soak in a bottle with tree bark and herbs with a taste is similar to port wine Burlock Coast’s Mamajuana mixed with Keez Beez Honey Syrup, Angostura Bitters, Orange Bitters and Dash Plum Bitters, then, poured over a Black Tea Ice Sphere and garnished wih Sugar Cane and Orange Peel.
1 North Fort Lauderdale Beach Boulevard (at The Ritz-Carlton, Fort Lauderdale), Fort Lauderdale Beach, FL @burlockcoast
Miracle Popup at Death or Glory – Delray Beach
Christmas Carol Barrel
Blanco Tequila, Coffee Liqueur, Cocoa Nib-Infused Orange & Cognac Liqueur, Iced Hot Chocolate and Mexican Spices.
116 NE 6th Avenue, Delray Beach, FL @deathorglorybar_delray
L.A. Jackson – Nashville
Vodka, Blanc Vermouths, Lemon, Honey and Orange Flower Water topped with Soda.
401 11th Avenue S (on top of the Thompson Nashville Hotel), Nashville, TN @lajacksonbar
Hell or High Water Bar – Louisville, KY
Truth In The Bazaar
Bourbon, Chai Tea, Spiced Maple Syrup, Pear Liqueur, Allspice Dram, Cinnamon, Cream and Whole Egg.
112 West Washington Street, Louisville, KY @hellorhighwaterbar
Compere Lapin – Warehouse District, New Orleans
Florio & Fauna
Bitter Queen’s Thai Spice Bitters, Simple Syrup, Lemon, Florio Fernet, Huana Guanabana Liqueur, Dolin Blanc and Drumshanbo Gunpowder Irish Gin.
535 Tchoupitoulas Street (in the Warehouse District), New Orleans, LA @comperelapin
Copper Vine – Central Business District, New Orleans
Maker’s Mark, Simple Syrup and Lemon Juice topped with Merlot Wine.
1001 Poydras Street, New Orleans, LA
Hot Tin – Garden District, New Orleans
Wolf in Lamb’s Clothing
Gin, Honey, Lemon Juice and fresh basil leaves topped with Lambrusco Wine.
2031 St Charles Avenue (at the Pontchartrain Hotel), New Orleans, LA @hottinbar