Top 10 New Year's Eve Cocktails

Wishing you a very happy New Year with many delicious celebratory winter cocktails!

Maybe you’d like to cozy up to the fireplace with a glass of cider rum punch.
 
by Verses From My Kitchen

The Vanilla, Pear, and Vodka cocktail is made with fresh vanilla beans, pear nectar, and vodka. The flecks of fresh vanilla meld with the sweetness of the pear for a very special New Year’s treat.
by Two Tarts

The Rosemary Gin Fizz, a fresh tasting sparkly cocktail that manages to be bubbly without champagne.
by Cookie & Kate

The Ruby Yacht combines the classic New Year’s Eve beverage – champagne – with fresh pomegranate juice and simple syrup.  The intense pink color in the final cocktail is gorgeous!
Oh, and don’t miss our tutorial on how to juice a fresh pomegranate without using any gadgets!
by Two Tarts

Ciderhouse Whiskey is simple winter deliciousness: cider syrup (which you can easily make yourself) plus whiskey.
by Saveur

The Dark and Stormy is perfect if your New Years Eve looks to be cold and blustery.  The warmth of the rum and the spice of the ginger beer makes for a classic winter combo.
by Cocktail me Ready

Pear juice and Prosecco spiced with cardamom.
by Big World, Small Kitchen

Pear and cranberry juice combine to create a pretty-in-pink bellini.
by Martha Stewart

This fabulous cocktail combines apple cider with amaretto.
by Chat and Chew

Fragrant and warming mulled wine.
by Zoom Yummy

And last but not least, this isn’t a cocktail but if you’re in charge of bringing dessert to a New Year’s Party check out this glittery raspberry cake.  It sparkles!
by Spoon Fork Bacon

How to Juice a Pomegranate

This is for those of you who, like me, are a bit mystified by pomegranates. Our recent Ruby Yacht cocktail (our new year's eve drink of choice!) calls for fresh pomegranate juice. It certainly wasn't obvious to me how to get juice out of this somewhat strange and seedy fruit, so here is our illustrated tutorial.

It is actually quite easy, and not even that labor intensive. I wouldn't want to sit around juicing pomegranates all day, but don't be intimidated by the task of juicing one or two. You'll get about 1/4 to 1/3 cup out of one pomegranate which is enough to whip up several Ruby Yachts.

How to Juice a Pomegranate

Find yourself an unblemished pomegranate. Roll the pomegranate around on a cutting board, pressing down with the heel of your hand to crush the internal cells. You will hear the crackling sound of popping membranes. (Yes, this whole scenario is just as gory as it sounds!) Roll your pom around, pressing until the fruit feels somewhat flaccid, taking care not to breach the skin or the juice will squirt out (and the juice stains - so watch out.) Hold the pomegranate over a bowl and pierce it gently in one spot with a knife, releasing the juice into the bowl. Our pom squirted like a geyser shocking us both, so do be careful that nothing you care about staining is in its way. Squeeze to release more juice. Place a colander over the bowl and scoop out the seeds into it, pressing gently with a wooden spoon to eek out a bit more juice. You should get about 1/4 to 1/3 cup of juice.

Millet Muffins

Yes, millet muffins. I know, they hardly sound sexy, but these sweet and pleasantly textured little muffins are one of my new favorite things.

This recipe comes from the cookbook that anyone who reads food blogs is already well aware of: Heidi Swanson's Super Natural Every Day. I'll admit that I might have just skipped right over this recipe if I hadn't had some millet muffins at a B&B in California wine country earlier this year. Everyone ooh-ed and ahh-ed over the mysterious and surprisingly satisfying crunch.

Millet is touted as a heart-healthy grain, but these little muffins actually contain their fair share of butter and honey. I tempted fate even further by subbing out the plain yogurt for sour cream (yum!). Not exactly health food, but that's okay... just keep thinking about those whole grains.

Millet Muffins

• 2 1/4 cups whole wheat pastry flour

• 1/3 cup raw millet

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 cup plain yogurt or sour cream

• 2 large eggs, lightly beaten

• 1/2 cup melted unsalted butter

• 1/2 cup honey

• grated zest and 2 tbs juice from 1 lemon

1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners.
2. Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, mix together yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups, filling the cups just below the rim.
3. Bake for about 15 minutes, until the muffin tops are browned and just beginning to crack. Let cool for 5 minutes in the pan, then turn muffins out of the pan to cool completely on a wire rack. Makes 12 muffins.

Ruby Yacht Cocktail

Pomegranate juice and champagne are sweetened with some simple syrup to create this beautiful and festive holiday cocktail. Look at how supremely pink it is -- it might just make the perfect bridal shower drink too.

I found this drink in one of my many new cookbooks specializing in using seasonal ingredients. (This is the benefit of having a very bookish husband -- he'll use any excuse to spend more time in the bookstore or library, and now he's getting familiar with the cooking section. Score.)

This is one of the few drinks from Eating Local by Janet Fletcher. It caught my eye because I received three pomegranates in my organic delivery box, and aside from placing a few seeds on a salad, I was a bit at a loss as to what to do with them. Well, you can't go wrong with this beautiful cocktail which is as easy on the palate as it is on the eyes.

Ruby Yacht

• 1/2 oz (1 tb) fresh pomegranate juice*

• 1/2 oz (1 tb) simple syrup (see below)

• 4 oz (1/2 cup) chilled Champagne

• 1 orange twist

Put the pomegranate juice and the syrup in the flute, then top with Champagne. Add orange twist and serve at once. (Serves 1.)

*And just how the heck do you juice a pomegranate, anyway? See our little tutorial here. 

Simple Syrup

• 1/2 cup boiling water

• 1/2 cup superfine sugar

In a small bowl, pour boiling water over superfine sugar. Stir until sugar dissolves and the syrup becomes clear. Chill thoroughly. Keep leftover syrup in a tightly covered container in the refrigerator for up to 2 weeks. (Makes about 3/4 cup.)

Chocolate Crackle Cookies

We made these classic cookies with melted 90% dark chocolate, so they’re super chocolaty - almost fudgy - with a crispy, crackly exterior. 

They’re not difficult to make – the main thing to keep in mind is that this dough needs to be chilled, because at first it’s so soft that you can’t roll it into balls.  That’s due to the (warm) melted dark chocolate we add, but the extra wait in the fridge is worth it for all that chocolate goodness.

The coating of powdered sugar crackles so prettily in the oven – you really don’t have to do anything – it just happens!  The contrast makes for a beautiful cookie that’s not fussy at all.

Oh, and a little warning from us to you:  these cookies require a glass of cold milk.  Hot coffee might work too…someone will have to let us know on that one.  We never made it that far.

Chocolate Crackle Cookies

Recipe inspiration thanks to Martha Stewart
Yield approx 36 cookies

• 6 oz melted dark chocolate (I used 90% dark)
  
• 1 1/4 c flour
  
• 1/2 c cocoa powder
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• 8 Tbsp (1 stick) butter, room temperature
  
• 1 1/3 c brown sugar, firmly packed
  
• 2 eggs
  
• 1 tsp pure vanilla extract
  
• 1/3 c milk
  
• 1 cup confectioners' sugar, for rolling

Don’t preheat the oven yet, this dough will need to chill for 2 hours or so.
Melt dark chocolate gently.  Mix dry ingredients (flour, cocoa, baking powder, and salt).  Cream sugar and butter together, then beat in eggs and vanilla.  Pour melted dark chocolate over the creamed butter and sugar, blend, then add dry ingredients & milk (alternating between the two to prevent puffs of flour getting all over the place).
The dough will be very sticky.  Cover the bowl loosely in plastic wrap and chill for approx 2 hours, or until dough is hardened and can be handled.
Preheat oven to 350. Scoop out spoonfuls of hardened dough, roll between your palms to form a ball, then toss the ball into a bowl of powdered sugar to coat it.  If the dough gets too sticky to handle, pop it back in the fridge or freezer to cool it back down.  Line cookie up on the sheet (not too closely – they spread) and bake at 350 for 12-15 minutes.

Baked Eggs with Prosciutto and Gruyere

Around this time of year, a lot of attention is placed on cookies and treats or elaborate holiday dinners. But don't forget about breakfast. Especially when guests are coming and going, it is nice to have a delicious, casual (but surprisingly elegant) brunch that it is just as easy to whip up for one as it is to make for ten: baked eggs with prosciutto and gruyere.

Prosciutto is draped over a ramekin, topped with an egg, drizzled with a few tablespoons of cream, and sprinkled with cheese. Bake for just 10 to 12 minutes and you have something so good, you can't believe you spent that little time preparing it.

This recipe is a spinoff of one I found in my most recent favorite cookbook: Heartland by Judith Fertig. This is a large and lavishly photographed cookbook that celebrates the food of the Midwest, where -- they say -- farm-to-table isn't a movement, it is a way of life. There are tons of tempting recipes in here, and these baked eggs were a huge hit for me.

Baked Eggs with Prosciutto and Gruyere

• 4 to 8 slices prosciutto

• 4 large eggs

• 4 tablespoons cream

• 1/4 cup grated gruyere

• freshly ground back pepper

1. Preheat the oven to 375 F. Line 4 ramekins with prosciutto so the bottom and sides are almost completely covered. Crack an egg into each prepared ramekin. Drizzle 1 tablespoon cream on top of each egg and sprinkle each with 1 tablespoon cheese. Season with pepper.
2. Place ramekins into the center of oven and bake for 10 to 12 minutes, or until the whites are set and the yolk is done to the desired firmness. (Sarah likes hers completely hard, so she let hers go a few minutes longer.) The eggs will continue to cook after you remove them from the oven, so underbake them slightly. Serve immediately. Serves 4.

Peppermint Hot Chocolate

It’s such a classic. But I’ve come to realize something.  Crème de Menthe is sweet. Hot chocolate is usually quite sweet, too. Together they are cloying. 

BUT!  Did you know you can make hot chocolate out of any bar of high quality dark chocolate that you’ve got on hand? It’s the miracle cure for the best ever peppermint hot chocolate! 

Bitter, dark, pure chocolate melted into steaming milk, then spiked with crème de menthe. Now that’s how you make a great peppermint hot chocolate - for adults only, of course.




We’ve been itching to make peppermint hot chocolate ever since we brewed our very own Crème de Menthe. After a gorgeous Colorado evening spent sledding as the sun set over the mountains…we could not delay any longer.

.

Peppermint Hot Chocolate

• 1 cup (8 oz) milk
• 2 oz dark chocolate  (we used Green’s 85% dark and Lindt 90% dark with success)
• 1 Tbsp Crème de Menthe

Serves 1
Heat the milk on the stovetop until gently steaming. Add the dark chocolate, broken into chunks, and whisk briskly until dissolved.  I like the frothiness this helps create, but I don’t think vigorous whisking is required.
Pour into mugs, then add the 1 Tbsp of Crème de Menthe. Stir, then top with whipped cream and crushed peppermint.

Homemade Crème de Menthe

'Tis the season for peppermints, candy canes, and -- sorry, kiddos -- crème de menthe. This sweet peppermint liqueur is easy to make at home and it makes a great, inexpensive gift for friends during the holidays!

Our version of crème de menthe is more golden then the stuff you usually see on the shelves because we used all natural, unrefined cane sugar. We liked the idea of going all natural, with the cane sugar's trace minerals and impurities, but you could just as easily use white granulated sugar for a lighter colored liqueur.

This is truly such an easy recipe. Only four ingredients, and, well, if you can boil water, you can make this recipe. We've already sampled this several times in hot chocolate (yum!), and we've got some holiday cocktails up our sleeves as well. Stay tuned.

Homemade Crème de Menthe
adapted from Boulder Locavore

• 4 cups water

• 4 cups sugar

• 1 cup 190 proof grain alcohol (such as Everclear)

• 2 tbs pure peppermint extract

1. Combine the sugar and water in a saucepan, and heat until sugar is dissolved. Allow to cool.
2. Once cool, add the alcohol and peppermint extract. Makes 5-6 cups.

Vanilla Caramels with Sea Salt

One of the many perennial images on Pinterest is that of a tiny gorgeous slab of caramel topped with fleur de sel. Well, every time I see that image I salivate, and I've been dying to try my hand at a recipe of sea salt-topped caramels ever since.

When I started looking around, I realized there was a catch. Every recipe I stumbled upon involved corn syrup. Corn syrup just gives me the heebie-jeebies. Caramel didn't involve corn syrup when it first arrived on the scene, so why is so prevalent now? I guess it makes the caramelizing process a little bit easier and faster. After searching high and low, I found a recipe at Chez Pim which did not use any corn syrup. Hurrah!

We modified Chez Pim's recipe a bit, most notably adding vanilla because, well, we love vanilla, but also because we wanted to use our homemade vanilla extract prominently in a recipe. We'll post a bit more about the vanilla soon.

These caramels were so good that Sarah and I both ate way too many of them as soon as they were salted and sliced. They are just ridiculously delicious. The richness of butter, the warmth of honey and vanilla, the hints of sea salt. I recommend wrapping a good portion up for friends just so that you don't overindulge. You don't think you will, but you will. Oh, yes, you will.

Vanilla Caramels with Sea Salt

• 1.5 cups sugar
• 1/2 cup honey
• 1 tb vanilla extract
• 1 cup heavy or whipping cream
• 4oz salted butter, room temperature
• coarse sea salt (we used La Baleine Coarse Sea Salt)
• special equipment: candy thermometer 

1. Combine sugar, honey, and vanilla extract in a large non-reactive pot. Turn on the heat and let the sugar and honey melt and cook until caramelized (it will slowly become a deep, dark brown color.)
2. While the sugar is cooking, bring the cream to a simmer.
3. When the sugar reaches the color you like, whisk in the butter in small knobs, until well mixed, then add the warmed cream, whisk until smooth.
4. We let this mixture cook until the temperature reached 260F.  However, we live at high altitude (5,000 ft) and if you do not you may want to try cooking these caramels to a slightly lower temperature.  A couple of pros (via the comments section) let us know that typically 244 is the appropriate temperature to cook caramels to in order to achieve the perfect consistency.  Also, check out the comments for tips on how to rescue caramels that have become too hard!
4. Pour the hot caramel onto a cookie sheet lined with parchment. Let cool about ten minutes, and then sprinkle with coarse sea salt. Continue to let it come to room temperature, and then cut into small squares, roll, and wrap in packets of parchment or waxed paper.