Putting my seemingly endless stock of eggnog to good use for my morning coffee. Simply warm up about a cup of eggnog per person in a small saucepan over low heat and add to a shot of espresso for a homemade eggnog latte. Freshly ground nutmeg and a shortbread cookie round out the holiday indulgence.
I had an extra wreath to use this year, so decided to add some fresh herbs, including mint, rosemary, thyme and bay leaves to it to make it especially fitting (and fragrant!) for the door in my kitchen. Just spritz with water every day to keep it fresh and replace the herbs here and there as needed.
I love whipping up a punch for any party because it helps guests serve themselves and saves you from spending the evening manning the bar (or the kitchen counter). To make this festive version I used a bottle of a shiraz/cabernet sauvingnon blend, a bottle of sparkling rose and two small bottles of sparkling strawberry-flavoured apple cider. I infused it with rosemary, bay leaves and mint, then made a giant ice cube (to prevent a watery mix) with a cake pan with apple cider, water, cranberries, pomegranate seeds and more herbs. Another tip is to have lots of napkins nearby, along with a decorative coaster for your ladle in order to avoid a dripping mess.
I’m always experimenting with meat pie recipes this time of year. I tried this one and was able to get two pies out of the meat, which is great for freezing and warming up later…especially after a full day of running around with holiday shopping and errands.