Rich, creamy, and unapologetically boozy, this is an egg nog whose virtues are sung by poets. Probably. Once they’ve had a few.
LTRs (long-term readers) of this site may remember this recipe from a few years back, but we’ve updated the recipe and pictures so it’s like a whole new article! (It’s mostly the same old article.) Casual droppers-by (CDBs) won’t know any better, so for you, here’s our Christmas present to you: egg nog made proper.
If you’ve never had real, homemade egg nog, I can understand why you might be wrinkling your nose and shaking your head right now. Most mass-produced versions are pretty horrible. In fact, the only store-bought version that doesn’t make me gag is from Ronnybrook Farm, which while delicious, also costs a friggin’ fortune. You’d need to take out a bank loan if you wanted enough for a party.
Surprisingly, real egg nog is actually very easy to make and it’s a shame that so few people do it. Fortunately for me, my mom makes a killer egg nog so I know how good it can be. This version is unapologetically rich and boozy in the most wonderful way. In fact, Matt and I had a little tree-trimming party the other night and just about everyone who claimed not to like egg nog ended up slurping up several cups full. Needless to say, a lot of fun was had.
As the weather turns chilly, we want a cocktail that will warm our cockles, and this Spiced Rosemary Old Fashioned is the perfect drink to take us straight through the holiday season. We took Heritage Distilling’s Elk Rider Rye and mixed it with a syrup flavored with maple, cinnamon, star anise, black pepper and rosemary. It makes you feel like you’re sitting next to a roaring Yuletide fire, even if it’s still October.
A Very Spirited Advent Calendar
Don’t want the same old miserly chocolate slabs in your advent calendar this year? Don’t worry, our pals at Heritage Distilling have you covered. If there’s one thing we know how to do, it’s drink – so we couldn’t be happier to try out their 2018 Spirits Advent Calendar, with enough mini bottles of bourbon (or other spirits) to make it through to Christmas Eve.
We used the spicy, peppery Elk Rider Rye in our cocktail, but it would be equally good with Elk Rider Bourbon. You also get to try our other favorite, the Brown Sugar Bourbon, which we love on the rocks (or in our version of a Whisky Sour). Look for that recipe, and other cocktail suggestions at the bottom of this post.
Our simple syrup is packed with the flavors of rosemary, cinnamon, star anise, pepper and maple. This sweet, herbal infusion pairs perfectly with a smooth bourbon or rye, and just a dash of citrus in the form of orange bitters.
A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts.
Summer is almost done but we are officially in the middle of a heat wave. You know those shots in movies of a long, empty road, heat lines shimmering up from the pavement? Maybe a tumbleweed blows by, lazy and misshapen? That’s our living room right now. In this case the “tumbleweed” is Arya, our rescue dog who, for a pup who lived her first year on the streets of West Virginia, is hilariously particular about the range of temperatures she finds acceptable. 70º – 75ºF is fine, but a few degrees in either direction and get ready for dramatic sighs and woeful glances.
I hear you, puppy. I’m hot too.
Easy Creamed Corn with Basil is a summer staple in our house. These sweet kernels are just barely simmered in a sauce made from silky mascarpone cheese, a little half and half and not much else. Add a sprinkle of fragrant basil and you’ve got a simple, supremely summery side!
When summer corn is at its sweetest, it doesn’t take much to make it shine. A quick steam, a sprinkle of flaky sea salt, maybe a slick of good cultured butter is all that’s needed, and often not even that. But towards the end of the season our taste buds (and our teeth) need a break from gnawing kernels straight from the cob. That’s when we make this Easy Creamed Corn with Basil. Almost as quick as a simple steam, this method brings out the best in the corn, keeping the kernels crunchy, but bathing them in a silky, creamy sauce that’s the work of minutes.
Inspired by the sweet nectar of summer flowers, we created a cocktail in partnership with Heritage Distilling’s Brown Sugar Bourbon, combining its notes of cinnamon and nutmeg with added fresh thyme, lemon and elderflower liqueur. It’s tart, herbal, and beautifully smooth, luscious and very drinkable. After all, don’t we all deserve a little sweetness in our lives?
We recently returned home from a trip to the UK, where the summer has been defined by an extended heatwave and low rainfalls. The fields, normally so green, were markedly more brown (so much so that they’re revealing buried archaeological features), so whenever we encountered wildflowers, we made an effort to stop and appreciate them. The nodding pink heads of rosebay willowherb, one of the few flowers to really appreciate and thrive in the heat, were everywhere bordering the country lanes we drove down. We also saw amazingly beautiful heathers blanketing the high coastal hills of Exmoor.
It was such a contrast coming home! Not only had the weeds almost taken over, but our tomatoes were ripening, the sweet autumn clematis had burst into flower on the fence, and, most happily of all, monarch butterflies were feasting on the milkweeds that had seeded around our front gate. Also waiting for us on the porch: bottles of Brown Sugar Bourbon from Heritage Distillery for us to try. We couldn’t wait to start experimenting, and we already had inspiration for the cocktail’s ingredients from our floral herb garden.