Lucky Star's Blog

Ingredients

• 1 or 2 whole nutmegs
• 1 cinnamon stick
• 12 egg yolks
• 4 cups milk
• 1 1/4 cups sugar
• 2 cups heavy cream
• 1/2 tsp. vanilla extract
• 1 1/2 cups brandy, Cognac, rum or bourbon

Directions

Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside.

In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.

In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.

Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.

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Ingredients

• 1 (9 inch) (23 cm) unbaked pie crust (store bought or homemade)
• 2 cups (12 3/4 oz./400 g) mashed sweet potatoes (about 2 medium)
• 1 cup (8 fl. oz./240 ml) milk, at room temperature
• 1 cup (6 1/2 oz./200 g) sugar
• 1/4 cup (2 fl. oz./60 ml) melted butter
• 2 eggs, at room temperature
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. sea salt
• 1/8 tsp. ground nutmeg

Directions

Preheat an oven to 350°F (177°C).

Fit the pie crust into a 9 inch (23 cm) pie dish.

In a large bowl, using an electric mixer, beat together the sweet potatoes, milk, sugar, melted butter, eggs, vanilla, cinnamon, ginger, salt and nutmeg until very smooth, stopping to scrape down the sides of the bowl with a spatula several times. Transfer the filling to the pie crust.

Bake until a knife inserted into the center of the pie comes out clean, 35 to 40 minutes.

Transfer the pie to a wire rack and let cool to room temperature before serving. Serves 8.

Ingredients

• 1 orange, cut into slices
• 1/2 cup (4 oz./ 125 g) fresh cranberries
• 2 cinnamon sticks
• 1/2 cup (4 oz./ 125 g) mulling spices
• Sprig of rosemary or small branch from your holiday tree
• 8 cups (64 oz./2 l) water

Directions

In a Dutch oven, combine the orange slices, cranberries, cinnamon sticks, mulling spices and herbs. Cover with water and bring to a simmer over low heat. Continue to simmer, uncovered, for up to 2 hours.

Ingredients

• 1 orange, cut into slices
• 1 apple, cut into slices
• 1/2 cup (1 1/2 oz./45 g) (hibiscus & fig) mulling spices
• 1 bay leaf
• 1 tsp.  vanilla extract
• 1 tsp. (5 pepper blend) peppercorns
• 2 cinnamon sticks (optional)
• 8 cups (64 fl. oz./1.9 l) water

Directions

In a Dutch oven, combine the orange slices, apple slices, mulling spices, bay leaf, vanilla, peppercorns and cinnamon sticks, if using. Cover with the water and bring to a simmer over low heat. Continue to simmer, uncovered, for up to 2 hours.

Ingredients

• 1 apple, sliced
• 1/4 cup (2 fl. oz/60 ml) apple cider
• 1/4 cup (3/4 oz./20 g) mulling spices
• 1 tsp. vanilla extract
• 1 tsp. peppercorns
• 8 cups (64 fl. oz./1.9 l) water

Directions

In a Dutch oven, combine the apple, apple cider, mulling spices, vanilla and peppercorns. Cover with water and bring to a simmer over low heat. Continue to simmer, uncovered, for up to 2 hours.

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