Sugar, Spice and Everything Nice: Our Favorite Holiday Recipes

Season's Greatings

At HB, we love to create and share ideas with each other and our clients. This expands beyond the realm of marketing and sometimes we find ourselves in the kitchen, concocting new creations. Here are a few of our personal favorites for you to test out this holiday season!

Coquito (or, Puerto Rican Eggnog)

By Catherine Ahearn

Ingredients:
10 egg yolks
3 cans of coconut cream (coco Lopez)
3 cans of evaporated milk
2 cans sweetened condensed milk
4 tablespoons of vanilla
4 tablespoons of cinnamon
White Bacardi rum (one bottle)

Directions:

  1. Mix everything in a blender.
  2. The longer it sits the stronger it gets. Make sure you shake well before you drink!

Bailey’s Spiced Coffee

By Ruth Bazinet

Ingredients:
2 oz. Baileys with a hint of coffee
1 oz. pear-flavored liqueur

Directions:

  1. Layer pear-flavored liqueur first.
  2. Top with Baileys and a hint of coffee.
  3. Garnish with nutmeg and a grind of seasoned pepper.

Scotch Neat

By Kevin Hart

Ingredients/Directions

  1. Scotch
  2. Glass
  3. Pour
  4. Drink

Christmas Wassail

By Christine Tesseo

Ingredients:
1 gallon apple cider
2 cups orange juice
1 cup lemon juice
½ cup sugar
2 teaspoons cinnamon
2 cinnamon sticks
1 teaspoon cloves
1 teaspoon nutmeg
1 orange, sliced
½ cup brandy

  1. Mix juices, sugar and seasonings together. Add the brandy at this point to make the alcoholic wassail.
  2. Slowly bring to a boil in a large saucepan or pot. Boil for 1 minute.
  3. Reduce heat and simmer for 30 minutes.
  4. Serve hot with sliced oranges floating in the punch bowl and keep warm in crock pot.

Cheese fondue with a kick

By Nicolas Boillot

Serves 3-6 depending on if it’s the main course. Drink with a dry white wine like a Sancerre.

Utensils:
Casserole or chafing dish
Alcohol lamp or moveable electric hot plate
2 asbestos pads (useful but not essential)

Ingredients:
1 clove garlic
1 lb Swiss cheese, preferably half Emmenthaler and half Gruyere
1 large cup dry white wine
6 tablespoons Kirshwasser
1-tablespoon flour
1 loaf French bread
1 pinch baking soda
Pepper, salt, nutmeg (all optional)

Directions:

  1. Grate cheese or cut into very small pieces. Mix thoroughly with the flour.
  2. Cut the bread into approximately 1-inch cubes.
  3. Rub the dish with garlic. Pour in the white wine. Bring almost to boil then add cheese slowly, stirring vigorously until melted. Add salt, pepper, and nutmeg to taste.
  4. When fondue starts to boil, add the Kirshwasser. Keep stirring until Kirsch is absorbed and consistency is uniform. Then add the pinch of baking soda. Stir another 2 or 3 second. Up to this point, cooking will go more quickly if done on stove.
  5. Transfer the hot plate or lamp stand and serve immediately. Be sure to keep stirring until served.

Norwegian Lefse

By Nik See

Original recipe makes 60 Lefse cakes.

Ingredients:
10 pounds potatoes, peeled
1/2 cup butter
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon white sugar

Directions:

  1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
  3. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Gluten or Gluten-Free Cornbread

By Amanda Jayachandran

Ingredients:
1 cup Cornmeal
1 cup All Purpose Flour OR Pamela’s Gluten Free Flour (Whole Foods and Target carry it. Most Grocery stores do as well)
½ cup Sugar
1 tbs Baking Powder
1 tsp Salt
1 cup Milk
⅓ cup vegetable/canola oil
1 large egg

Directions:

  1. Whisk together milk, oil and egg.
  2. In a separate bowl combine the other ingredients.
  3. Add the wet mixture.
  4. Pour into a greased pan (use butter), approximately 7×11” baking dish.
  5. Bake at 400 degrees for 20 minutes.

Holiday Pretzel Treats

By Julia Bucchianeri

Ingredients:
Bite-size, waffle-shaped pretzels
Hershey’s Kiss or Hershey’s Hug
M&M’s candy

Directions:

  1. Heat the oven to 170° F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey’s Kiss or Hershey’s Hug.
  2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M’s candy into the center of each Kiss.
  3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Gluten Free Pumpkin Chocolate Chip Cookies

By Molly Delaney

Recipe via Gluten Free Boston Girl

Ingredients:
Pumpkin Puree (from the can) about 3/4 cup (naturally GF)
1 and 1/2 cup GF flour (Trader Joe’s brand)
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking soda
1/2 stick butter – melted
1 egg
3/4 cup choc chips
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Mix dry ingredients together. In a large bowl mix together the liquid ingredients.
  3. Combine the dry into the wet ingredients using a mixer or stir together by hand for a few minutes, until smooth. Add in chocolate chips.
  4. Bake for 10-15 minutes. This will depend on how your oven works and if you prefer your cookies soft and chewy, or hard and crunchy.

Velvet Cookies

By Katherine Eckenfels

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups Craisins
1 1/2 cups milk chocolate chips
1 1/2 cups sliced almonds

Directions:

  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats, Craisins, chocolate chips, and almond slices; stir to incorporate.
  7. Scoop out spoonfuls of cookie dough.
  8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Molasses Crinkles

By Justin Hastings

Ingredients:
3/4 cup vegetable oil
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
1 tsp each of salt, cinnamon, ginger
1/2 tsp ground cloves
2 tsp baking soda

Directions:

  1. Blend together vegetable oil, brown sugar, egg, and molasses. Set aside.
  2. In a separate bowl, combine flour, salt, cinnamon, ginger, cloves, and baking soda.
  3. Combine wet and dry ingredients.
  4. Refrigerate dough for 1 hour.
  5. Roll into small balls.
  6. Roll balls in granulated sugar.
  7. Bake at 350 for 10-12 minutes.

Suzanne Lombardi’s Molasses Spice Cookies

By Perrin McCormick

Suzanne Lombardi, founder and former owner of Dancing Deer Baking Co. in Boston.

Ingredients:
2 ½ cups flour
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
1 ½ tsp cloves
½ tsp ground ginger
½ tsp ground nutmeg
1 cup sugar
¾ cup canola oil
⅓ cup molasses
1 egg

Directions:

  1. Set oven to 350 degrees. Line 2 baking sheets with parchment paper. In a bowl, combine the flour, baking soda, cinnamon, cloves, ginger, and nutmeg. Stir well to blend.
  2. In a separate bowl, combine sugar, oil, and molasses. Mix on medium-low for 5 minutes (the mixture looks separated).
  3. With the mixer running, add the egg and beat for 1 minute.
  4. Turn the mixer to its lowest speed and beat in the dry ingredients in 4 parts.
  5. After all of the flour mixture has been added, beat the dough for a few seconds on medium-high speed.
  6. Using 2 soup spoons, drop heaping mounds of dough onto the prepared sheets, leaving 2 inches between them.
  7. Using a long metal spatula to lightly press the cookies into rounds about 2 inches in diameter. Or roll the dough in your palms and flatten them with the heel of your hand.
  8. Place 12 cookies on each sheet.
  9. Sprinkle the tops with sugar and place into the center of the oven. Bake for 12 to 15 minutes or until they crack on top and are golden.
  10. Switch the positions of the baking sheets from back to front halfway through baking.
  11. Remove the cookies from the oven and let them sit for a few minutes.
  12. Transfer them to wire racks to cool completely. Bake the remaining batter.

    Makes 27 cookies.

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Boston's Mower office is a full-service technology marketing, PR and branding agency. Our B2B stories illustrate projects and campaigns in a variety of markets and media that range from local impact in Boston and New England to global proportions.

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