Skip to main content

Shine Supper Club: Baking with Eggnog

By

"Write a blog post telling us about 
your favorite holiday recipe." 

So reads the directions for the December Shine Supper Club, a smorgasbord celebration of the festive fare that makes this season so delicious. Okay.

Is there anything more holiday-ish than eggnog?!? Well, I know that there are some people who don't like eggnog. These recipes aren't for them. For the rest of us, especially my Christmas babe, these treats smell of nutmeg and other spices and taste like Christmas!

Last year said Christmas baby and I baked an eggnog cheesecake for his 8th birthday. It was a hit!


CRUST
2 C crushed lemon-ginger cookies
1 C ground almonds
1/2 C (stick) melted butter
1 T ground cinnamon
2 T organic granulated sugar

Mix all of the ingredients together until moist clumps form. Press crumb mixture onto bottom and up sides of a springform pan that's been wrapped in foil. Chill crust while preparing filling.

FILLING
3 - 8 oz. packages cream cheese, room temperature
1 C organic granulated sugar
3 large eggs
3/4 C organic eggnog
1 T vanilla extract
1 t ground nutmeg

Position rack in center of oven and preheat to 350°F. Beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in eggnog and vanilla.

Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.

Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Remove pan sides to serve.

And just this weekend, we whipped up eggnog bars. Again, it's already beloved and will certainly make another appearance before the holidays are through.


2 C white whole wheat flour
1/2 C powdered sugar
3/4 C butter
pinch of pink Himalaya salt
1 T cold eggnog

Preheat oven to 350. Place flour, powdered sugar, and salt into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in eggnog until the mixture forms a ball. Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown.

4 large egg yolks
14 ounces sweetened condensed milk
1 T  brandy
1 t pure vanilla extract
1/4 t ground nutmeg
1/4 t ground cinnamon
dash of ground ginger

Whisk together the egg yolks, sweetened condensed milk, rum, vanilla extract and nutmeg in a bowl until well combined. Pour over the hot crust. Return the pan to the oven and bake for 15 to 20 minutes, until the filling looks set. Transfer the pan to a wire rack to cool completely - at least 30 minutes - before cutting into squares.

Enjoy! I'm linking this post to Yahoo's Shine Supper Club. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more