The holidays are here, which means you'll either be having to bake an uncharacteristically large amount of sweets for family and work gatherings, or you'll be needing a proper drink to enjoy them all.
The holidays are stressful enough as it is. Rushing around searching for last-minute gifts, pushing your way through crowds in the grocery store,and all the while, halfof those holiday partiesthat are populating your calendar have a predetermined expectation that you'll be required to bring something.
It's daunting.
It was with thisin mind – and the fact a number of my friends and colleagues suffer from some sort of kitchen anxiety – that I opted to throw together a quick cheat sheet of sorts. The compiled recipes are built around the notion: we all want something quick andfacile, and insurance it will taste good even if we're not Iron Chefs ourselves.
Whether you'll be in hustling in the kitchen this holiday season orjust need a festive drink for some needed R&R, here are a few recipes that might come in handy.
Mascarpone Zeppole
- 2 cups of flour/pancake mix
- 2 eggs
- 1 cup of milk
- 1 Tablespoon vanilla extract
- 1 cup ofmascarpone
- 2 ½ T ofpoweredsugar
The glorious bit about this recipe is it is simple, takes minimal effort, and it yields a delicious little treat.Azeppole is commonly known as an Italian dish forsweet, fried dough (funnel cake really). I've traditionally seen zeppoles made with ricotta cheese, however, if we're making something sweet I've always believed it is wiser to go with the softer mascarpone over the savory, salty bite of ricotta.
First, mix the mascarponewith thepowderedsugar and whisk until it is creamy and smooth. Mix in the flour, eggs, and milk separate. If you have a prefixed pancake mix lying around the pantry, by all means, feel free to use that as the base batter. Once the batter is mixed thoroughly, fold in themascarpone. Then leave in the mixing bowl and let cool for 15 to 20minutes.
Begin heating a deep saute pan and fill with about 2 cups of oil. Keep in mind you'll be deep frying the batter, so you may need to add more oil after the first round or two of zeppoles are cooked. Once the oil is to temperature, pour generous sizedollopsof the batter into the hot oil in a circular motion, similar to a pancake. I’d recommend doing, at max, 3 to 4 at a time to ensure you have enough room to flip without splashing oil on yourself.
This also helpsmake sure none of the fried critters gel together into one giant sugary behemoth.If you'd like to make something similar to funnel cake or various shapes, experiment with how you pour the batter into the oil. Just remember to do small portions at a time both for cooking control and safety concerns.
Quick hint: If you’d like a thicker mixture, addmore flour to the mix and you can mold the batter by hand before placing it in the cooking oil.
Once both sides are cooked, remove and set on a plate. I typically have a separate plate with a few paper towels on it, which I use to catch the excess oil. I'll let the zeppoles set for a minute before transferring them to another dish where I'll decorate with powdered sugar, whipped cream and chocolate chips. Feel free to add fresh fruit to the dish as well.
Cook time: 20 to 25 minutes
Related:Where to see Christmas lights in York County in 2018
Related:Take a look back at notable 2018 York County restaurant and entertainment venue openings
co*cktail pairing: Christmas Cider
This cider recipe is extremely simple and a little dangerous. You’ll barely taste the booze, so be careful it doesn’t sneak up on you.
- 4 cups apple juice
- 1 cupmulling spice (or if you’re pressed for time Alpine packet spice works perfectly)
- 3 oz vodka (I prefer Pittsburgh-sourced Boyd and Blair)
- 1½ ozLillet
Warm the apple juice up in a saucepan. Add the mullingspice or packet and mix thoroughly. Add the vodka and Lilletin; mix and serve.
You can addLilletin per glass at the end as well as a nice accent orcool down the cider. For garnish, I just add a whole cinnamon stick.
Quick hint: If you’d like tojazzit up a bit more and accent the Lilletfinish, rub orange peel around the rim of the glass and add a ribbon for garnish.
Prep time: 10 minutes
More:Some longtime York County businesses closed in 2018 - but many new ones also opened
More:1750 luminaries light up York's Springdale neighborhood: See pictures
Fig Thumbprint Cookies
Pretty straightforward home-cooking here. Most of us have made thumbprint cookies at some point in our lives, or at the very least we've digested them. Both the batterand bakingare quick, easyand– for the most part – fun.
Preheat the oven to 375 degrees Fahrenheit
The batter:
- 1/2 cup butter
- 2/3 cup sugar
- 2 cups flour
- vanilla extract
- 1/4 cup corn starch
- 1 egg
I’d recommend mixing this with a blender rather than by hand. Once complete roll the dough into1-inchballs and place them ontoa baking sheet, then use your thumb to create a smalldivotin each. Place the sheet trays into the oven and bake for approximately 3 to 5 minutes.
Remove the trays and then use a spoon to place the fig jam, or preferred jam of choice,into the “thumbprints.” Place the trays back into the oven and remove after 10 minutes. Let cool and enjoy.
Fun tip: While the cookies are baking in the oven, get your icing started. A simple blend ofpowderedsugar and cream works just fine. Once the cookies set for a fewminutespour the icing over and let it cool on top the warm cookie.
Cook time: 20 minutes
More:Collusion Tap Works has a new menu, here's what to expect
More:You'll pay more for beer in 2019, thanks to a change in how Pennsylvania taxes craft brews
co*cktail pairing: Naptime Eggnog
It is a fitting name for a drink that will likely bring on the itis. The recipe I use is a modification of a crème Brulee recipe back in my early culinary days. It all starts with acrèmeanglaise, which, fun fact, is the base ingredient forice cream. The main difference here is we’re adding a few more eggs and brandy into the mix.
- 3 eggs
- 2 T sugar
- 1 ½ cup heavy cream
- 2 ½ cups milk*
- Vanilla, cinnamon,nutmeg
- 4 oz brandy
*add more milk for a thinner drink
Eggnogalways seems more difficult than it really is. Thetrickiestpart isseparatingthe egg yolks from the egg whites.
Onceseparatedadd the sugar to the egg yolks and whisk. Begin heating the milk and heavy cream in a sauce pot then slowly add the yolk and sugar mixture into the dairy mix. The key here is continuous whisking. You do not want to overcook the mixture. Continue to whisk on low heat until cooked through. Add the cinnamon, nutmeg,vanilla and brandy. Mix then let cool for 10 minutes.
Remove from the fridge, serve chilled.
For garnish, I like to add homemade whipped creamon top(heavy cream andpowderedsugar, that’s it) with some more nutmeg and a cinnamon stick.
Fun tip: If you’re feeling froggy, you can use those additional egg whites for a nice frothy finish at the end.
Prep time: 15 minutes
Mint chocolate chip cookies
This is a two-part recipe, but don’t let that deter you from enjoying it.First,you’ll have to make the cookie dough, then as the cookies are baking you can work on the icing. Once the cookies are cooled,add the icing and decorate as desired.
Preheat the oven to 375 degrees Fahrenheit
The dough (same as the thumbprint with the addition of cocoa powder and chocolate chips)
- Cocoa powder
- Butter
- Chocolate chips
- Flour
- Egg
Mix the batter together until thick.Youcan place inch-sized dollops on a baking sheet for circular cookies or use cookiecutters for effect. Place the cookies in the oven. Cook for 15 minutes.
Buttercream Icing
- 4 cups ofpowderedsugar
- 1 cup of butter
- 3 tbspof mint extract
- 2 ½ T of milk
- Green food coloring
Using a mixer, mix the ingredients until thick. If using a mechanical mixer, I’d recommend placing a wet paper towel over the edges of the mixer just touching the sides of the mixing bowl(a trick I learned from a much more talented baker). This will help eliminate anyunnecessarymess orpowderedsugar flying all over your kitchen.
More:December entertainment: Christmas, New Year's celebrations in Harrisburg, York, Lancaster
Once the cookies are removed and cooled, it will be time to decorate.
For the well-equippedbakers, place the icing in a pastry bag and usetheappropriatenozzle for preferred decoration design. For a fast, simple solution use anoffsetspatula (or knife) and spread the icing across until the cookie top is covered.
Fun tip: If you’d like a little chocolate drizzle, heat up some chocolate chips. You can place some in a microwavable mug, mix and use a spoon to drizzle over top the cookies. If you’d like to take it a step further, get an additional baking sheet and some wax paper. Create some designs (i.e. a star or a Christmas tree) with the chocolate sauce over top the wax paper then freeze for 5 to 10 minutes. Once the chocolate is frozen, place the little sculptures into the icing as necessary.
More:
More:York band's viral cover of 'Grinch' rings in millions of views this holiday season
co*cktail: Italian Java
Like the apple cider recipe, this one is also extremely easy. You'll basically be adding a little spirit to your coffee and calling it a day. No need to over complicate things here with mixing and shaking; if you enjoy coffee this acts as a nice upgrade for your usual cup. If you have aFrenchpress, I’d recommend using it for a stronger coffee flavor -- and ambiance, of course.
- 8 oz coffee
- 1 oz sambuca
- ½ oz Ramazzotti
- ½ T of cream
I usually drink this warm, however, chilling the spirits is always a nice way to bring the coffee's temperature down just a bit. Pour the coffee into thedesired glass. Pour the spirits in (add milk ifnecessary) and garnish with a layer of whipped cream or frothed milk, whichever you’d prefer.
Fun tip: If you’d like to spruce things up, infuse the sambuca or rammazottiwith coffee beans. Place 2 ounces of the desired spirit in a jar. Place 4 to 5 cracked coffee beans in the jar with the spirit.Let sit for 24 hours. Strain, then pour over ice and enjoy. The spirit will take on a very subtle coffee flavor without the actual coffee.
Prep time: 5 minutes
Neil Strebig is the food and drink reporter for the York Daily Record. Prior to his journalism career he worked primarily as a chef and spent over 10 years working in the hospitality industry. For inquiries, email him at nstrebig@ydr.com or connect with him on Twitter @NerdintheBurgh.
