Holiday Recipes
We hope you all received your holiday cards from AACC this week! If you did, you might've spotted some fun, delicious holiday recipes included. Below you can find copies of those recipes for you to try out ahead of any holiday parties that you might have coming up. Feel free to download and print them as well!
Swoop's Spicy Nuts
INGREDIENTS
¾ cup granulated sugar
1 Tbsp. kosher salt
1 Tbsp. chili powder
2 tsp. ground cinnamon
1 large egg white
9 oz. cashews
9 oz. almonds
METHOD
Preheat oven to 300º F. Coat a rimmed baking sheet with nonstick spray.
In a small bowl, combine sugar, salt, chili powder, cinnamon and cayenne.
In a large bowl, beat egg white until frothy.
Add cashews, almonds and spiced sugar. Toss together.
Spread nuts on prepared baking sheet. Bake for about 45 minutes, stirring once or twice, until browned.
Let nuts cool on baking sheet, stirring occasionally.
Hot Buttered Rum
INGREDIENTS
⅔ cup dark brown sugar
4 oz. butter, unsalted
¼ cup honey
½ tsp. cinnamon, ground
¼ tsp. nutmeg, ground
⅛ tsp. cloves, ground
Pinch salt
¾ cup dark spiced rum
2 cups water, boiling
4 sticks cinnamon, for garnish
METHOD
Combine the brown sugar and the butter. Add the honey and the spices. Blend until smooth.
Add the rum and the boiling water. Stir the mixture until the sugar dissolves.
Portion the mixture into drinking mugs and serve each with a cinnamon stick.
Paloma Fizz Mocktail
INGREDIENTS
Rosemary Simple Syrup
¼ cup sugar
¼ cup water
1 sprig fresh rosemary, chopped
Drink
¼ cup pink grapefruit juice
2 Tbsp. rosemary simple syrup
⅔ cup seltzer water or grapefruit soda
Mint, rosemary sprig or grapefruit slice for garnish
METHOD
Syrup: Combine all ingredients and heat until all sugar is dissolved and let cool.
Drink: Pour grapefruit juice and syrup into a Tom Collins glass, stir to mix. Fill glass with ice and fill with seltzer water, then garnish.
Alcoholic Conversion: To upgrade this libation, add 1.25 oz. of tequila or any liquor of your choice.
Warm Pecan Sandy
INGREDIENTS
8 oz. butter, unsalted, soft
4 ½ oz. sugar, granulated
11 oz. all purpose flour
1 oz. brown rice flour
¼ tsp. cinnamon, ground
1¼ cup pecans, chopped
1 tsp. vanilla
Pecan halves for garnish (optional)
METHOD
Preheat oven to 325º F. Line baking sheets with baking parchment.
Using an electric mixer, blend the butter and sugar until smooth.
Add all other ingredients and mix to combine.
Chill dough covered for at least 30 minutes.
By hand, firmly form dough into 1-inch balls. Dough will be crumbly so take time to press it together well to hold shape. Place dough balls on parchment-lined baking sheets about 2 inches apart.
Using a flat bottom glass, gently flatten balls to about ½ inch thick. Optionally, you may top each cookie with a pecan half for a better presentation, pressing it slightly into the cookie.
Bake at 325º F for about 15 minutes.
Cheers!