Hot Buttered Rum is a classic winter cocktail. It’s sweet, slightly spicy (thanks to nutmeg and allspice) and delightfully boozy. I had no idea how many iterations there were until I researched recipes. The preparation is much the same; you cream butter and sugar together, add cream or melted vanilla ice cream, and winter spices like nutmeg, cinnamon and allspice. When making a cocktail, you add two tablespoons mix to a heatsafe mug and add a shot of rum and top with hot water.
On the fifth day of Christmas, there was Champagne. There’s nothing like bubbly to toast the holiday season (and keep on toasting ’til the New Year). Last night was our annual gift exchange, hosted by Allison, party thrower extraordinaire. In characteristic fashion, the bubbly was flowing. Champagne is nice, but champagne cocktails are the bomb. For our holiday shindig, Elizabeth brought a grapefruit syrup she made with fruit from her own tree. Paired with bubbly, it was light, refreshing, and the perfect libation to sip while enjoying friends and laughter.
Growing up, it was well-known among my friends that I loved to bake. It’s actually in my blood (but I’m saving that story for another post). Two of my best friends in high school, Julie and Vanessa, used to request meringues from me on almost a daily basis. I’ve even shipped them (although I wouldn’t recommend this, given their delicate nature.)
Meringue is just egg whites and sugar whipped until desired, but it has many iterations. It can appear as the fluffy topping on a lemon pie or banana pudding, or baked into a crackly cookie with a chewy, marshmallowy interior, studded with mini chocolate chips (Vanessa and Julie’s favorite). While whipping egg whites can be intimidating, (Firm? Glossy? Stiff? Soft?) it just takes a bit of practice. I’ve got some tips below to help. When I spied some very late-season rhubarb in the store the other day, I knew exactly the dessert I wanted to make: Rhubarb Strawberry Pavlova. Continue Reading