If ever there was a time of year that is known for flavor and food, it would be the holiday season. Between Halloween, Thanksgiving and Christmas; from endless home parties to corporate holiday parties to galas for non-profits and evertything in-between, November and December are notoriously packed with incredibly full and flavorful fare. Whether you love the traditional tastes and smells of the season, or are looking for something more contemporary, the holiday season will set your palate on a journey that can only be described as Yummo!
This year, traditional flavors are trending heavily as people look more toward comfort fare that reminds them of better times. Understandable in an election year that is wrought with negativity. In the spirit of unity and tradition, I thought a few yummy classic recipes as well as some tips and tricks might help you best this festive season.
SP’S BACON BOURBON MEATBALLS
I think meatballs as an hors d’oeuvres are underrated. They can be an incredibly convenient format to serve some very powerful flavors that satisfy your guest’s stomach. For this holiday, I want to give you something different, but that has deep flavors.
Ingredients
• 8 bacon strips
• 4 tablespoons bourbon
• 1/2 medium sweet onion
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 2 tablespoons fresh chopped parsley
• 1 large egg
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 cup barbecue sauce
• 1/2 cup water
Preparation Place the raw bacon into a food processor for about one minute or until it is finely ground up. Add in the onion and process until onion is finely chopped and mixed in. Spoon the bacon/onion mixture into large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, smoked paprika and salt. Stir to combine. Using either your hands (rolling them in the palm of your hand), or a tablespoon scoop, make about 24 1-inch meatballs.
Heat oil in a large saucepan over medium heat. Place the meatballs into the saucepan and cook, turning every couple minutes to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked. Remove the meatballs and set aside. Remove the pan from the heat and pour out the excess grease. Add the barbecue sauce, water and bourbon to the same saucepan and return to heat. Stir the sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.
SEAN-PATRICK’S
SOFT
GINGERBREAD COOKIES
I love gingerbread—ever since I was a little boy. My favorite format is in soft gingerbread cookies as they melt in your mouth, leaving a slight tingling sensation on your palate.
2 tablespoons white sugar for rolling
• 1 cup white sugar
• 2 ¼ cups all-purpose flour
• 2 ½ teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup butter or margarine, softened
• 1 large egg
• ¼ cup molasses
• 1 tablespoon water
• Optional: White icing pen to paint the borders of the cookie
Preparation Preheat the oven to 350-degrees. Place 2 tablespoons sugar in a small bowl; set aside.
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Beat butter and remaining 1 cup sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined. Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place the balls onto two ungreased cookie sheets, about 2-inches apart, and flatten (you can use the bottom of a glass to flatten the cookies).
Bake in the oven for 8 to 10 minutes. Remove from the oven and allow cookies to cool for 5 minutes before transfering to a wire rack to cool completely.
TIPS & TRICKS FOR HOLIDAY COOKING
Whether you are hosting just a friend or family member for a holiday meal or having dozens of people over to your home for a holiday party, we put together some tips and tricks to help you navigate the season in your kitchen.
• Food safety is paramount during the holiday season. Especially when it comes to cooking meat. Remember to make sure that any meat you are preparing, be it a turkey, a ham or a roast, is fully defrosted before doing anything else. The worst mistake you can make is to begin cooking a partially frozen turkey for Thanksgiving dinner as it will not cook properly and you will have likely made at least a guest or two sick. Speaking of which, remember that a meat thermometer was invented for a reason. Most of the ones on the market today are incredibly accurate to ensure your guests’ safety. You also want to make sure that you ask your guests ahead of time if they have any food sensitivities or allergies.
• Organization is key! When hosting a holiday event of any kind, the last thing you want to do is run to the store to pick up an ingredient you forgot… or a last minute substitute for something that doesn’t work out in the kitchen. Anytime I have guests over for a meal, a party or just for a cocktail, I put together a list of ingredients needed and what store I need to get them from.
• Often guests bring gifts to the host as a thank you for having them over. I like to return the favor in kind by providing my guests with the gift of leftovers. It not only helps to empty out the refrigerator, so you aren’t throwing food out after it has expired, but it also serves as a reminder for your guests of the wonderful meal and memories, you shared. I have yet to run into a guest that came to my home that didn’t appreciate this.
• Sometimes simpler is better. When you have many guests coming to your home for a meal, a party or even just drop in to say hi, we all want it to be the best party ever. However, that is how mistakes, and poorly prepared food, can happen. The more guests you have, the simpler you need to keep logistics and dishes being served.
The feedback on our Spirits of the City programming has been incredible. However, given all of the promotion during the holiday season, we felt that we needed to table this section (pun intended) until the New Year. But, we also didn’t want to leave our readers without the ability to imbibe during this most wonderful time of year! So, here are a few recipes from me and some of my dear friends like Oishii Sake and Brooklyn Gin.
SP’S SEMI-TRADITIONAL EGG NOG
Not all Egg Nog recipes are created equally. I developed this recipe a few years ago with three alcohol profiles to help bolster the flavor, and the effect. Traditional egg nog usually calls for brandy or cognac and rum. I added the bourbon to help enhance the nutmeg and vanilla profiles, which complements the cinnamon beautifully!
Ingredients
• 6 eggs
• 1 cup white sugar
• ½ teaspoon vanilla extract
• ½ teaspoon ground nutmeg, divided
• 2 cups whipping cream
• 2 cups milk
• ¾ cup brandy, chilled
• ½ cup spiced rum (I use Captain Morgan)
• 2 tablespoons of Bourbon (Heaven’s Door recommended)
Preparation
Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, rum and bourbon. Cover and chill before serving. Sprinkle the remaining nutmeg on top of each cocktail as you serve.
BROOKLYN GIN’S BEE’S KNEES
Whenever I have guests over for a meal, I put together different cocktails, beverages and aperitifs for the various courses as it helps to not only compliment the meal, but it can also be a way to refresh your guests’ palalates for the next course. That is why I chose this cocktail from my friend Joe Santos’ Brooklyn Gin. It’s a great cocktail to serve as your guests arrive. The citric acid from the lemon juice and botanicals in the gin can help cleanse the palate.
Ingredients
• 2 oz Brooklyn Gin
• ¾ oz fresh lemon juice
• ¾ oz honey syrup (2:1 honey and warm water)
Preparation
Pour all ingredients into mixing tin and shake with ice. Strain into rocks glass with ice. Garnish with a fresh lemon slice.
OISHII SAKE PUMPKIN SPICE LATTE
While egg nog and other traditional holiday cocktails are great, I do try to pair traditional meals like this with something unique that helps to enhance the experience. My friend Buzzy Sklar, who owns Oishii Sake, an American-made Sake, was raving about a latte he has a recipe for that I thought would be perfect to pair with dessert for a traditional Thanksgiving.
Ingredients
• 2 oz Oishii Cloudy Sake
• 4 oz brewed coffee
• 1 oz pumpkin spice syrup
• 2 oz steamed milk
• Whipped cream and a pinch of pumpkin spice for garnish
Preparation
In a glass, combine Oishii sake, brewed coffee, and pumpkin spice syrup. Top with steamed milk. Garnish with a dollop of whipped cream and a pinch of pumpkin spice.
2024 has been a flavor packed year for Great Bites. All thanks to our readers. Here’s to a delicious and safe Holiday Season for all!
Bon Appetit!