Cook up some memories this holiday season.
There’s something magical about Grandma’s holiday recipes, written on tattered, yellowed index cards, passed down through the years like treasured heirlooms. Every day, especially during the holidays, her kitchen always smelled like cinnamon, butter and love as she worked her way through dozens of dishes. As her descendants try to recreate these recipes, each one infused with memories of family gatherings long before, their taste lingers on the tongue and in the heart. Here are a few recipes from a bygone era that may be able to steep this year’s holidays with a little nostalgia for the simplicity of years past.
Classic Eggnog
This rich and creamy beverage with a custard-like consistency is associated with the holiday season and considered by many to be a comforting indulgence. Its nostalgic, sweet flavor and rich texture make it a beloved tradition at gatherings and can be made with or without alcohol.
4 large eggs, separated
1/3 cup, plus 1 Tbsp. Granulated sugar
2 cups whole milk
2 cups heavy cream, divided
1/2 tsp. Nutmeg
1/3 cup bourbon, brandy, cognac or rum (optional)
Directions
1) Beat the egg yolks until thick and pale yellow in a bowl with a mixer set to high speed. Gradually add 1/3 cup sugar and continue beating until the sugar dissolves.
2) Stir together the milk, 1 cup cream and 1/2 tsp. Nutmeg in a small saucepan. Bring just to a simmer over medium heat.
3) Whisking constantly, add the warm milk mixture to the egg yolk mixture in a slow, steady stream. Pour into a saucepan and cook over medium heat, stirring constantly with a heat-proof spatula until the mixture thickens slightly and reaches 160 degrees.
4) Pour into a bowl or pitcher. Stir in the liquor, if using. Cover and refrigerate until chilled.
5) Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 Tbsp. Sugar and beat to stiff peaks. Fold into chilled base mixture.
6) Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog.
7) Serve chilled, garnished with nutmeg.
Cocktail Meatballs
Sometimes when you combine unusual ingredients in the same pot, magic happens. If you’re short on time, feel free to substitute frozen meatballs. Either way, these meatballs are a crowd pleaser.
1 lb. Lean ground beef
1/2 cup breadcrumbs
3 Tbsp. Minced onion
2 Tbsp. Water
1 large egg
1 (8 oz.) can jellied cranberry sauce
3/4 cup chili sauce
1 Tbsp. Brown sugar
1 1/2 tsp. Lemon juice
Directions
1) Preheat oven to 250 degrees.
2) Mix ground beef, bread crumbs, onion, water and egg together in a large bowl. Form into small meatballs and arrange on a nonstick baking sheet. Bake in the preheated oven for 20 to 25 minutes, turning once.
3) Stir cranberry sauce, chili sauce, brown sugar and lemon juice together in a large saucepan over low heat until smooth. Add meatballs; simmer for one hour before serving.
Ambrosia Salad
This recipe has been adorning sideboards for more than a hundred years. With just a few ingredients, this sweet dish is perfect as a holiday side dish.
2 oranges, peeled and chopped
2 canned pineapple chunks or tidbits in unsweetened juice
1/2 cup sweetened coconut flakes
Chopped pecans
Directions
1) Mix fruit and coconut together and refrigerate overnight. Sprinkle with pecans before serving.
Spicy Bisquick Sausage Balls
This simple recipe packs plenty of punch and puts every other sausage ball to shame.
3 cups all-purpose baking mix (like Bisquick)
1 lb. Hot ground pork sausage
1 (8 oz.) block medium Cheddar cheese, shredded
1 (8 oz.) block pepper Jack cheese, shredded
6 Tbsp. Whole milk
2 Tbsp. Grated yellow onion
2 Tbsp. Chopped fresh cilantro
Directions
1) Preheat oven to 350 degrees. Place baking mix, sausage, cheese, milk, onion and cilantro into a large bowl, mixing with your hands until well combined.
2) Shape into 1-inch balls, and place 2-inches apart on lightly greased baking sheets.
3) Bake in preheated oven until lightly browned, 20 to 25 minutes. Serve warm.
Candied Pecans
Candied pecans are easy to make at home and are the best combination of sweet and salty. Give them as gifts or keep for yourself to satisfy your sweet tooth.
1 cup white sugar
1 tsp. Ground cinnamon
1/4 to 1/2 tsp. Salt, or to taste
1 large egg white
1 Tbsp. Water
1 lb. Pecan halves
Directions
1) Preheat oven to 250 degrees.
2) Mix sugar, cinnamon and salt together in a small bowl.
3) Whisk egg white and water together in a large bowl until frothy.
4) Toss pecans in the egg white mixture to coat.
5) Slowly pour in sugar mixture and stir until pecans are evenly coated.
6) Spread onto a baking sheet.
7) Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
8) Serve and enjoy! Store in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks.
