5 In a large bowl, use a hand mixer on medium speed to soften cream cheese until no lumps remain. Add icing sugar, nutmeg, cloves and remaining ½ tsp (2.5 ml) cinnamon and ⅛ tsp (a pinch) salt, and continue beating until fully incorporated. Slowly add eggnog and rum (if desired) to avoid them splattering out of bowl. 6 Place bowl of gelatin in a bowl of hot water to melt gelatin. Alternatively, place in microwave for 10 to 15 seconds. Stir to ensure crystals have melted. Add to cream cheese mixture and mix until fully combined. 7 In a separate large bowl, whip whipping cream and vanilla until medium peaks form. Fold about a third of whipped cream into cream cheese mixture until very few white streaks can be seen. Fold in remaining whipped cream until no streaks remain. 8 Pour over crumb base in springform pan and smooth surface with an offset spatula. Refrigerate for at least 6 hours or preferably overnight. 9 Before serving, gently run a sharp knife along edge of pan to loosen, then remove ring of springform pan. Decorate with whipped cream, sugared cranberries and rosemary sprigs as desired. Serves 8 to 10 PAIRS WITH CHÂTEAU D’ARMAJAN DES ORMES SAUTERNES France $32.99 147090 375 ml HARVEYS BRISTOL CREAM SHERRY Spain $22.99 215483 INGREDIENT IN LAMB’S SPICED RUM Canada $25.99 125351 FESTIVE EGGNOG CONES
1 Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base. 2 On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips. 3 Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
1 tbsp (15 ml) vanilla extract 1 tbsp (15 ml) rum (optional) ½ tsp (2.5 ml) ground nutmeg
1 In a medium saucepan over medium heat, bring eggnog, milk, sugar and salt to a simmer. Remove from heat. 2 In a medium bowl, stir egg yolks and cornstarch. Add a ladleful of warm eggnog mixture and briskly stir to temper eggs. Repeat this step. Slowly add tempered eggs to rest of eggnog mixture and return to heat. Continue cooking over medium heat, stirring constantly, until mixture thickens and first bubble pops. Remove from heat. 3 Add butter, vanilla, rum (if desired) and nutmeg. Stir until butter has melted and all ingredients are combined. Cover surface with plastic wrap to avoid a film forming. Cool slightly, then refrigerate for at least 4 hours and up to 3 days. Makes about 6 cups (1.5 L) PAIRS WITH Ireland $32.99 279495 INGREDIENT IN CAPTAIN MORGAN SPICED RUM Canada $29.99 500512 NO-BAKE CRANBERRY EGGNOG PARFAITS BUMBU CRÈME LIQUEUR Barbados $52.99 446135 BAILEYS S’MORES CREAM LIQUEUR
4 In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
5 Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day. 6 In a shallow bowl, mix sugar and cinnamon.
7 Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet. 8 Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
9 Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides. 10 Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides. Makes 10 to 12 cones EGGNOG PASTRY CREAM 2 cups (500 ml) eggnog 2 cups (500 ml) whole milk 1 cup (250 ml) granulated sugar ¼ tsp (1 ml) salt 8 egg yolks ½ cup (125 ml) cornstarch 6 tbsp (90 ml) unsalted butter
¾ cup (180 ml) cranberry sauce 1 cup (250 ml) eggnog ¾ cup (180 ml) milk ½ cup + 1 tbsp (140 ml) granulated sugar, divided ½ tsp (2.5 ml) ground nutmeg ½ tsp (2.5 ml) ground cinnamon 4 egg yolks ⅛ tsp (a pinch) salt 1½ tbsp (22.5 ml) vanilla extract, divided 1½ tsp (7.5 ml) cornstarch 2 tbsp (30 ml) butter
1 lb (450 g) puff pastry, thawed if frozen 1 egg 1 tbsp (15 ml) water
1 cup (250 ml) granulated sugar 1 tbsp (15 ml) ground cinnamon ¼ cup (60 ml) melted butter ½ cup (125 ml) chopped shelled pistachios, divided Eggnog Pastry Cream, make ahead, recipe follows 4 oz (110 g) white chocolate, melted
1 cup (250 ml) whipping cream ½ cup (125 ml) crushed praline
or SKOR bars, for garnish cranberries, for garnish
119
bcliquorstores.com
Powered by FlippingBook