maple + bourbon eggnog

 

eggnog lovers, this recipe is for you! ever since i was a kid, i couldn't get enough eggnog when the holiday season rolled around. granted, i thought it was just a special christmas milk that tasted way better then non-christmas milk. this recipe features a maple & bourbon twist on a traditional eggnog. it also doesn't include any raw eggs, as traditional eggnog includes raw egg yolks, which many are not fond of.

this version is made in the crockpot 6 qt. slow cooker & takes out all the fuss! just mix all the ingredients together, dump it in the slowcooker & let it simmer away as you greet guests. it also gives the house an amazing scent thanks to the cinnamon & nutmeg. lastly (most importantly), the recipe is completly dairy-free! coconut milk gives the drink a rich & creamy texture, with non of the dairy. it is important to use full-fat canned coconut milk only though, as it is much richer then the boxed variety.

the eggnog can be served hot or cold. either straight from the crockpot or transferred to a glass container for later useage. if you package it pretty in a mason or weck jar, it yields a beautiful edible gift too!

ingredients

  • 6 large egg yolks, whisked
  • 1/2 cup maple sugar
  • 3 cups unsweetened almond milk
  • 1 1/2 cups full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup bourbon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg, freshly grated

directions

  • in a large mixing bowl, whisk together the eggs & sugar until frothy. beat in the milks, vanilla, cinnamon & nutmeg until well blended.
  • transfer mixture to the crock pot & turn onto the slow cook setting. let simmer away for 2 hours, stirring occasionally.
  • when ready, turn off the crock pot & stir in the bourbon.
  • serve drink hot or cold!

gingerbread twist bread

 

hi friends! i am super excited to share this festive gingerbread twist bread with you. it features stonewall kitchen's gingerbread butter as the filling, which tastes as christmas as it can get! the gingerbread butter is made with a combination of sweet & savoury (dairy-free) ingredients including three kinds of ginger. aside from using it as the filling of this twist bread, it can be used in recipes (muffins, cookies, etc.) or spread over toast. i have been a fan of stonewall kitchen for so many years, justin & i can't get enough of the jams, syrups + marinades, so i am beyond thrilled to be partnering with them this season to showcase their amazing products. the holiday jam is a favourite this time of year too!

lastly, the base of this dough is a very simple yeast based egg bread. it is lightly sweetened & has a much richer texture then regular white bread (because of the addition of the eggs). you can find a flaked salt & chocolate version here. i prefer to double the batch, bake two loaves, slice it & freeze it. it heats up great in the toaster for a quick morning, as the filling bakes right into the dough twists.

p.s. head to instagram & enter to win a prize pack of stonewall kitchen goodies! this pack of treats will be a dream for the hostess this holiday season, so click here & enter away. good luck!

ingredients

  • 1 teaspoon instant yeast
  • 1/2 cup whole milk, warm to touch
  • 2 tablespoons dark brown sugar, packed
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 pinch ground black pepper
  • stone wall kitchen's gingerbread butter, for filling

directions

  • in the bowl of a stand mixer fitted with the dough hook attachment add the milk. sprinkle the yeast over the milk & let stand for 5 minutes to allow the yeast to activate.
  • whisk in the sugar, eggs, butter & vanilla extract.
  • in a separate large mixing bowl sift together the flour, salt, ginger, cinnamon, nutmeg, cloves & black pepper. turn the mixer onto low speed & add the flour mixture one cup at a time until incorporated. once incorporated, turn the mixer onto medium speed & knead dough for 5 minutes.
  • shape dough into a ball & transfer to a lightly greased bowl. cover with a towel & let rest for two hours, until dough doubles in size.
  • grease & line a loaf pan with parchment paper. on a lightly floured surface, roll out the dough to a 1/4 inch thick 10 x 12 inch rectangle.
  • spread the gingerbread butter in an even layer on the dough, leaving a 1/2 inch border.
  • roll the dough tightly into a cylinder (as if you were making cinnamon buns). pinch the ends closed to ensure no additional filling escapes.
  • transfer to a baking sheet, cover with plastic wrap & place in the refrigerator to chill for 15 minutes.
  • once dough has chilled, place back onto a lightly floured surface. with a sharp knife or kitchen sheers, slice the dough in half vertically.
  • cinch the top ends together & carefully twist each strand with the cut sides facing upwards. cinch the bottom ends & transfer to prepared loaf pan tucking the cinched ends under.
  • cover with a cloth & allow dough to rise for an additional 30 minutes. during this time, preheat your oven to 375 degrees.
  • bake for 10 minutes, lower oven to 350 degrees & bake for an additional 30 minutes.
  • cool slightly before removing from pan & slicing.
  • enjoy fresh within 48 hours or slice + freeze for up to two weeks! slather with additional gingerbread butter if desired (tis the season, right?).

lamb harissa meatballs

 

growing up in an italian family, you can only imagine how many meatballs i shaped & consumed with my grandparents. however, these lamb harissa meatballs are nothing like the ones i grew up eating! these are ground lamb based & feature spicy harissa paste as the (not so) secret ingredient. they are moist, juicy & feature a variety of middle eastern flavours. for those asking what harissa paste is, it is a north african hot chili pepper paste. the ingredients typically consist of roasted red peppers, serrano peppers, spices, herbs & olive oil. it packs a big punch, so a little goes a long way. you can make your own from scratch or find this in the international section of the grocery store.

the tomato sauce is also harissa based & comes together within 30 minutes. it is a very easy way to make a sauce from scratch without having to simmer it for hours. for the best flavour, i use [POMI's strained tomatoes][1]. since the tomatoes are the main ingredient to the sauce, it is so important to use a high quality tomatoes & pomi's are 100% italian. lastly, i like to top this dish with crumbed feta for it's saltiness & herbs for a hit of freshness. if you want to kick up the heat even more, add an extra teaspoon or two of the harissa paste to the sauce. serve over quinoa or with fresh crusty bread for dipping & watch the meatballs very quikcly dissapear.

[1]: POMI strained tomatoes

ingredients

for the meatballs

  • 1 lb ground lamb
  • 1 large egg
  • 1/4 cup crumbled feta
  • 2 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons harissa paste
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3/4 cup panko breadcrumbs

for the sauce

  • 2 tablespoons extra virgin olive oil
  • 3 shallots, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon harissa paste
  • 1 (28 oz) jar of POMI's crushed tomatoes
  • salt & pepper, to taste
  • crumbled feta, to garnish
  • fresh parsley or mint, to garnish

directions

for the meatballs

  • preheat oven to 375 degrees. line a baking sheet with parchment paper.
  • in a large mixing bowl combine the ground lamb, egg, feta, shallots, garlic, harissa, mint, parsley, lemon zest, salt, pepper & breadcrumbs.
  • using your hands mix gently until well blended.
  • shape mixture into 18 evenly sized meatballs & transfer to prepared baking sheet.
  • bake for 25 minutes, until meatballs register 165 degrees on a meat thermometer.

for the sauce

  • in a large pot over medium heat add the oil, shallots & garlic. cook until the shallots begins to turn translucent, about 5 minutes.
  • stir in the lemon juice, lemon zest, harissa & crushed tomatoes. season with salt & pepper.
  • bring mixture to a boil & immediately reduce to a simmer. add the cooked meatballs.
  • cover pot with lid & simmer for 30 minutes, until the sauce slightly thickens.
  • when ready to serve, garnish with feta & fresh herbs.