Drink of the Month
Ultimate Eggnog
CHRISTMAS IS ALMOST HERE - enjoy it!
INGREDIENTS:
- 4 cups milk
- 5 whole cloves
- ½ tsp. vanilla extract
- 1 tsp. ground cinnamon
- 12 egg yolks
- 1 ½ cups sugar
- 2 ½ cups Ron Abuelo Añejo
- 4 cups cream
- 2 tsp. vanilla extract
- ½ tsp. ground nutmeg
INSTRUCTIONS
Combine milk, cloves, ½ tsp. vanilla, and cinnamon in a saucepan. Heat over a low setting for 5 minutes and slowly bring to a boil. Combine egg yolks and sugar in a large bowl and whisk until fluffy. Whisk hot milk mixture slowly into the fluffy egg and sugar mixture. Transfer combined mixture to a saucepan and cook over medium heat, stirring constantly until thickened. Do not allow mixture to boil. Strain to remove cloves. Let cool for about an hour. Stir in rum, cream, 2 tsp. of vanilla and nutmeg. Refrigerate overnight before serving.
Appetizer of the Month
Gingerbread Cheesecake Dip
Ingredients
- 1 (8-oz.) pkg. cream cheese, softened
- 3/4 cup (160 g.) packed dark brown sugar
- 2 Tbsp. whole milk
- 3/4 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. kosher salt
- Pinch of ground cloves
- 1 1/2 cups store-bought or homemade whipped cream or refrigerated (not frozen) Cool Whip
- Sprinkles (optional) and gingerbread cookies, for serving
Directions
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth and fluffy. Add brown sugar, milk, cinnamon, vanilla, ginger, nutmeg, salt, and cloves and beat until smooth and combined. Add whipped cream and gently fold to combine.
- Transfer dip to a serving bowl. Top with sprinkles (if using). Serve with gingerbread cookies alongside.
Meal of the Month
Roast Turkey Breast
Classy and EASY!
- 4 (6 ounce) fillets salmon
- 2 tablespoons olive oil
- 2 tablespoons capers
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices lemon
Let's Make It!
- Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F.
- In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon zest and stir until smooth.
- Starting at the top of one side of the breast, gently work your fingers between the meat and skin to create a pocket. Repeat with the other side. Insert two-thirds of the butter mixture between the meat and skin, using your fingers to spread it evenly. Press the skin back into place, and rub the remaining butter over the top of the skin.
- Place the turkey breast, skin-side up, on a rack set in a foil-lined rimmed baking sheet or roasting pan. Roast until the skin is deep golden brown and a meat thermometer inserted in the thickest part of the breast reads 165°F, about 2 hours.
- Transfer the turkey breast to a cutting board, tent with foil, and let rest for 30 minutes before slicing and placing on a platter with thyme sprigs.