bowls on a clean work surface. Working with 4-in (10 cm) wooden skewers and mixing and matching ingredients, thread 3 to 5 ingredients onto each skewer. Continue until ingredients are all used up. 3 Arrange skewers on a platter in a wreath shape, layering them on top of each other 2 to 3 times. Tuck rosemary sprigs randomly into different spots in wreath. Lightly drizzle wreath with dressing. Serve with additional dressing alongside, allowing diners to season skewers as they please. Serves 10 to 12 PAIRS WITH TORRE ZAMBRA MADIA MONTEPULCIANO D’ABRUZZO Italy $19.99 487655 CASTELLO DI GABBIANO CHIANTI CLASSICO RISERVA Italy $29.99 25163
INGREDIENT IN ANGELO PINOT GRIGIO Italy $12.99 226030
Sweet, Sweet Eggnog from page 54 NO-BAKE EGGNOG CHEESECAKE WITH GINGERSNAP CRUST
2 cups (500 ml) gingersnap cookie crumbs 1½ tsp (7.5 ml) ground cinnamon, divided ⅓ cup (80 ml) granulated sugar ¼ tsp (1 ml) salt, divided
¼ cup (60 ml) melted butter 2 tbsp (30 ml) gelatin crystals ¼ cup (60 ml) water, room temperature 1 lb (450 g) full-fat cream cheese, room temperature 1 cup (250 ml) icing sugar
¼ tsp (1 ml) ground nutmeg ⅛ tsp (a pinch) ground cloves 1 cup (250 ml) eggnog ½ tbsp (7.5 ml) rum (optional) 1 cup (250 ml) whipping cream ½ tbsp (7.5 ml) vanilla extract
whipped cream, sugared cranberries and fresh rosemary sprigs, for garnish 1 Lightly grease sides and bottom of a 9-in (23 cm) springform pan. 2 In a large bowl, mix gingersnap crumbs, 1 tsp (5 ml) cinnamon, sugar and ⅛ tsp (a pinch) salt. Add melted butter and mix until combined. 3 Transfer crumbs into prepared springform pan. Using back of a flat-bottomed measuring cup, press crumbs to line bottom of pan. 4 In a small microwaveable bowl, sprinkle gelatin crystals over water and allow to bloom for 5 minutes.
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