Eggnog Martini

Forget the punch glasses this Christmas, your holiday eggnog deserves to be served in a martini glass. Something new to try this holiday season. If your a eggnog drinker you must try this one.




2 ounces of dark rum
1/2 ounce of vanilla vodka
1 1/2 ounces of Eggnog
Dash of simple syrup


Ice
 Before serving, crush one graham cracker per glass onto a side plate.
In another plate pour a dash of simple syrup and gently set your martini glass on to the plate to coat the rim, then place the glass onto the graham cracker plate to coat the rim with crushed crackers and let stand while you prepare the martini.
In a cocktail shaker, add the ingredients and shake vigorously before straining into the martini glass.
Pour into the glass and enjoy

Check back for some more Recipes that i will be sharing with you all.

Holiday Ham Texas Style

1 cup molasses

12 ozs apricot jam

2 tbsps cider vinegar

1 tbsp dijon mustard

1/2 tsp salt

1 1/2 tsps vanilla

3/4 cup coffee (strong brewed, cooled)

9 lbs ham (cooked, half bone in smoked, slightly small) 

 

 

	In a bowl stir together all ingredients except the ham until well blended.
2	Reserve 1 cup molasses-coffee sauce in a small bowl; set aside.
3	Place the ham in a lightly greased 13 x 9-inch baking pan; pour the remaining molasses-coffee mixture evenly over the ham.
4	Bake (lowest oven rack) at 350 degrees for 2 hours or until a meat thermometer reaches 140 degrees, basting with sauce about every 18-20 minutes.
5	Cover with lightly greased foil the last 30 minutes of baking to prevent excessive browning.
6	Remove ham from baking pan and let stand at room temperature for 30 minutes before slicing.
7	Heat the reserved 1 cup molasses-coffee sauce and serve with ham.
8	Make a Cocktail
9	Season with black pepper.
10	Place the turkey breast in a greased 11 x 7-inch baking pan; cover tightly with foil.
11	Proceed with directions above.
12	Bake in a 350 degree oven for 1 hour; uncover and bake for another 1 hour or more or until a thermometer reads 170 degrees, basting with molasses-coffee sauce about every 15 minutes the last hour or more of baking.
13	Serve with reserved sauce.

Holiday Treats

Eggnog Pound Cake Recipe

 

• 1/2 cup dried currants, raisins or cranberries
• 2 Tbsp dark rum or water
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 3 large eggs, room temperature
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp freshly grated nutmeg
• 1 cup egg nog mixed with 1 tsp vanilla extract
• 1 Tbsp grated orange zest
•  
• 3 Tbsp orange juice
• 1 Tbsp Treaty Oak Rum
• 3/4 cup granulated sugar
•  1 Soak currants in Treaty Oak Rum in a small bowl for 15 minutes.
  2 Adjust rack to lower third of oven. Preheat the oven to 325°F (350°F if the pan doesn't have a dark finish). Butter a 9 to 10 inch bundt pan (original recipe calls for a Festive Cake Pan).
  3 Using an electric mixer on medium speed, beat butter until creamy, 30-45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating well after each addition.
  4 In a separate bowl, sift together flour, baking powder, salt and nutmeg.
  5 At very low speed, add dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Scrape bowl occasionally. Gently fold in orange zest, currants and any remaining rum.
  6 Spoon batter into pan; spread evenly. Bake 55-65 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a long toothpick or thin bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.
  7 Remove from oven and cool upright in the pan on a rack for 10 minutes.
  8 Prepare glaze by blending together sugar, orange juice, and rum.
  9 Invert cake onto a rack, over a sheet of waxed paper. Use a pastry brush to brush the surface of the cake with the glaze. Cool completely before serving.
  
  Serve on plate with a glass of Treaty Oak Rum and your favorite mixer
  
  Keep your lines Tight
  And your drinks cold .
  
  Happy Holidays