Hot Toddy

Makes 1 toddy

Recipe from The Joy of Cooking

Husband-Tested in Alice’s Kitchen

When it’s cold and blustery out and when either of us is sick with a cold or throat woes, I make a toddy.  It is to be slowly sipped while you’re sitting in a rocker by the fire and under a blanket.  It feels good going down.  It may not cure you, but for a little while, you’ll feel pampered and warm. 

8 oz. water

1 teaspoon Simple Syrup* (recipe below)

1 jigger (1½ ounces) of whiskey, brandy or rum

1 small stick cinnamon

1 lemon slice, seeds removed

3 whole cloves

Bring the water to a boil.  Meanwhile, measure out the Simple Syrup and the whiskey.  Drop in the cinnamon stick.  Press the cloves into the lemon slice.  Put the studded lemon slice in the mug.  Add the hot water to the mug and allow the toddy to steep for a couple of minutes before serving.

*Simple Syrup

Simple syrup is very easy to make.  Make a batch and keep it for weeks in the fridge for making your favorite cocktails, toddies, for sweetening tea or lemonade.

Put equal parts sugar and water in a saucepan.  Bring to a boil.  Let it simmer a few minutes, stirring occasionally, until the sugar is completely dissolved.  Allow the syrup to cool before putting it in a Mason jar with a lid in the fridge. 

No Knead Brioche filled with Chocolate Ganache

Makes one (1 lb.) loaf

Recipe from Artisan Bread in Five Minutes a Day

Husband-Tested in Alice’s Kitchen

You and your friends are going to LOVE this rum-kissed chocolate filled pastry!  Serve this special dessert with hot tea or your favorite coffee. 

Special Equipment:  double boiler (or a heat proof glass bowl set over a pan of simmering water); rolling pin; pastry brush; plastic wrap; oil spray; cooling rack

1 pound (grapefruit-sized portion) No-Knead Brioche dough (defrosted overnight in the refrigerator, if frozen)

¼ pound bittersweet chocolate, finely chopped

2 Tablespoons unsalted butter, plus more for greasing pan

4 teaspoons unsweetened cocoa powder

1 Tablespoon rum

5 Tablespoons corn syrup

Egg Wash:  1 egg white, lightly beaten with 1 Tablespoon water

Granulated sugar for sprinkling on top

Make the ganache:  Melt the chocolate with 2 Tablespoons of unsalted butter over a double boiler until smooth.  Stir until incorporated.

Stir the cocoa powder into the rum, add the corn syrup, and mix until smooth.  Add to the chocolate butter mixture.  Set aside.

Assembling the brioche:  Lightly butter a 9 x 4 x 3-inch nonstick loaf pan.  Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Using a rolling pin, roll out the ball into a ¼ -inch-thick rectangle, dusting with flour as needed.

Spread ½ cup of the ganache evenly over the rectangle, leaving a 1-inch border all around.  Starting at the short end, roll up the dough being careful to seal the bare edges.

Gently tuck in the loose ends underneath, elongate into an oval, and drop into the prepared pan.

Spray a piece of plastic wrap with oil spray.  Cover the dough loosely with the plastic wrap.  Allow to rest for 1 hour and 40 minutes.  (The dough will rise just a little bit, but will rise even more as it bakes.)

Preheat the oven to 350°F.  Using a pastry brush, brush the top crust with egg wash.  Sprinkle with the sugar.  Bake the brioche for about 45 minutes or until the top is golden brown and the sugar caramelizes.  Due to the fat in the dough, brioche will not form a hard, crackling crust.  Remove from the pan and cool slightly; then drizzle the remaining ¼ cup of ganache over the top crust.  Cool completely and slice.

Cranberry Cream Punch

Recipe from Sheila Wheeler and Husband-Tested in Alice’s Kitchen

Bill and Sheila hosted this year’s holiday party for the band. Sheila made this fabulous punch. It’s really pretty on the table and was addictively delicious. We all kept going back for more. Everyone (including me) asked her for the recipe, so here it is. This was perfect for the Christmas holiday, but if you’re having a gathering for Valentines Day, this is the perfect solution for a special drink to serve your valentines!

Cranberry Ice Ring:
2 cups of cranberry juice cocktail
1 ½ cups cold water
1 cup fresh cranberries
1 -2 limes, sliced
Combine the cranberry juice and water. Pour ½ cup of the mixture into a
1½ quart ring mold. (A Bundt pan or an angel food cake pan would also work and in a real pinch, muffin tins might do the trick.) Arrange the cranberries and lime slices in the mold and freeze. Pour the remaining mixture over the frozen mold and refreeze.

Punch:
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (12 oz.) can frozen cranberry juice cocktail concentrate, thawed
1-1 ½ of a one liter bottle(s) ginger ale, chilled, or to taste
½ of a large bottle Ocean Spray Cranberry Juice Cocktail, or to taste
⅓ of a one liter bottle of rum
Combine all of the ingredients in a large punch bowl. Carefully place frozen cranberry ring on the top of the punch and allow it to float.