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In the British tradition, mincemeat pie—often called mince pie for short in the U.S.—is as customary at Christmas as egg nog. Colonists brought mincemeat to America, and the tradition continued. Yet, have you ever had mince pie? To some people they’re almost myth-like, in that they’ve never seen one. Nor do they have any idea…
Continue reading “Mince Pie Tarts For The Holidays, With A Cup Of Tea!”
How festive are these! Stuff peppadews with feta or goat cheese. Photo courtesy PeppadewUSA.com. Be “seasonal” and include some red and green hors d’oeuvres at your holiday party. Some crowd-pleasers are very easy to make. Skewers. Take long toothpicks and bocconcini (1″ mozzarella balls—the word means “mouthfuls” in Italian) and stack one ball with a…
Continue reading “TIP OF THE DAY: Deck the Hors”
Make sugarplums this Christmas! What exactly are sugarplums, visions of which danced in the heads of the children in Clement Moore’s famous poem, “The Night Before Christmas?” The original sugarplums were sugar-coated coriander (the seeds of cilantro). Tiny seeds coated with many layers of sugar were a popular confection known as a comfit (not confit);…
Continue reading “RECIPE: Real Visions Of Sugarplums”
Don’t serve tap water with that single malt! Evian isn’t right, either. You need a water with character and terroir, like the Scotch. Think Cloud Juice, Gleneagles, Hildon or Oregon Rain waters. Give a bottle of each to your favorite Scotch drinker as a holiday gift. Read more about the exciting world of bottled waters,…
Continue reading “TIP OF THE DAY: Scotch & [Bottled] Water”
Tempting but not innocent—this Mexican hot chocolate is spiked with tequila. Photo courtesy of Dove Chocolate Discoveries. If you’re having a party, serve something stronger than the Chai Hot Chocolate in the post below. How about a tequila-spiked Mexican hot chocolate, courtesy of Tequila Cazadores? First you make the hot chocolate on the stove, using…
Continue reading “RECIPE: Tequila Hot Chocolate For A Party”
