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    You are in: Home / Cookbooks / Holiday Cheer
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    10 recipes in

    Holiday Cheer


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    A delicious hot beverage that is perfect in cold weather and for holiday entertaining. Also a wonderful drink if you are feeling a bit under the weather as well! Tastes especially good with ginger-bread cookies! Be sure to spike it with high-quality dark rum. This version can also be chilled. Recipe adapted from Suzanne Lombardi from Star Cookies.

    Recipe #146741

    Wonderful beverage that can be made to use up the left over Holiday Spice Syrup from my Spiced Red Wine Punch recipe #146716. The Holiday Spice Syrup recipe makes 3 cups and can be refrigerated for up to 1 week. Recipe is originally from Eben Klemm, the supremely creative bar manager and mixologist at Pico, New York's most elegant Portuguese restaurant.

    Recipe #146719

    Delightfully elegant cocktail perfect for the holidays! This recipe is from mixologist and bar manager, Eben Klemm of Pico, New York's most elegant Portuguese restaurant.

    Recipe #146718

    This decadent recipe is by Christophe Côte, Les Fermes de Marie's chef in the fashionable French town of Megève. Perfect to serve to guests after Christmas dinner on a cold winter night!

    Recipe #146708

    Rooibos leaves, which are grown in South Africa, resemble tea leaves but come from a different plant and don't have any tannins. They have recently made an appearance on store shelves here. You can substitute black tea in this recipe; add it during the last 5 minutes of simmering.

    Recipe #140691

    Sima is a sweat mead that is an essential seasonal brew connected with the Finnish Vappu festival. It is usually spiced by adding both the flesh and rind of a lemon. During secondary fermentation raisins are added to control the amount of sugars and to act as an indicator of readiness for consumption — they will rise to the top of the bottle when the drink is ready. Sima is usually accompanied by munkkeja or Tippaleivät (donuts and other pastries). Mead is ready after 2-3 days.

    Recipe #136528

    Bay leaves lend this spritzer a spicy fragrance that offsets the sweetness of the blueberries and plums. MAKE AHEAD: The syrup can be refrigerated for 1 week. NOTES Variation: Pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne.

    Recipe #133206

    Wonderful punch for a holiday cocktail party. The Holiday Spice Syrup recipe makes 3 cups and can be refrigerated for up to 1 week. The left overs can be used in a great drink recipe: December Stormy #146719 Recipe is by Eben Klemm, the supremely creative bar manager and mixologist at Pico, New York's most elegant Portuguese restaurant. Punch needs to stand at room temperature for 1 hour before serving.

    Recipe #146716

    A beautiful punch that is perfect for holiday entertaining! This recipe is by author Tom Colicchio (Think Like a Chef and Bravo's Top Chef) and appeared in Food & Wine's Holiday Special: Entertaining article.

    Recipe #146714

    This is a great eggnog recipe for when you have a group of people with different ideas about how eggnog should be served, as they can always add equal parts brandy and rum to the beverage without ruining its great flavor. I have noticed that many people who say they do not care for eggnog, have only tried store bought eggnog…. This recipe by George Mahaffey , former chef of Aspen’s Little Nell Hotel, is always a holiday hit and perfect to serve after Christmas dinner. Use fresh grated nutmeg for best flavor. MAKE AHEAD: The eggnog can be refrigerated overnight. Stir before serving.

    Recipe #146707


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