RECIPE: HOT BUTTERED RUM COCKTAIL

You can mix up the base for Hot Buttered Rum and keep it in the freezer until you are ready to make a batch. Perfect for holiday get-togethers.

I was introduced to Hot Buttered Rum after skiing in Beaver Creek, Colorado a few years ago and have been in love with it ever since. This cocktail recipe is perfect for the holidays because you can make a large batch in advance and keep the mixture in the freezer until you're ready to use it. Then all you have to do is scoop the mixture into a mug, add the rum, and fill with hot water.

This recipe is really rich-- almost like a dessert and it is soooo yummy.

HOT BUTTERED RUM

INGREDIENTS

1 pound Confectioners' sugar

1 pound brown sugar

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

Pinch ground cloves

Pinch of salt

1 pound unsalted butter, softened

1/2 teaspoon vanilla

1 quart good quality vanilla ice cream, melted

DIRECTIONS:

Sift the dry ingredients together into the bowl of your mixer. Add the butter and vanilla. On medium high speed, cream the butter and sugars together. Lower the speed and drizzle in the melted ice cream, a little at a time, scraping down the sides as you go.

Freeze until firm.

To make a mug: Place 1 1/2 ounces good quality dark rum (I like Appleton Estates) in a mug along with two generous scoops of the mix-- more if you have a big mug. Fill the mug with boiling water. Top with a little fresh grated nutmeg-- just a little- and serve with a cinnamon stick for garnish.

RECIPE: PUFF PASTRY STRAWBERRY NAPOLEONS

Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings...

Be creative and use your own favorite flavors or whatever fruit that is in season. Find the puff pastry in a box (Pepperidge Farm is good and readily available at most stores) in the same section where you find frozen pie crust and frozen rolls.

Simply cut puff pastry sheets you find m the freezer section of the store into the size or shape you like, bake, slice, and fill with your favorite fruit and flavored whipped cream.

STRAWBERRY NAPOLEONS

INGREDIENTS

2 cups fresh or frozen strawberries

1 tablespoon granulated sugar

2 tablespoons Grand Marnier (optional)

1 cup whipping cream

1 cup Marscapone cheese

1 tablespoon vanilla

3 tablespoons + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

all-purpose flour (for rolling pastry)

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the Marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with a little flour so it won't stick. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

There are a million variations on this recipe. Add a drizzle of melted chocolate for an extra special finish.

Cook fresh fruits like peaches, apples, pears, or plums until they are slightly softened. Add some sugar and heat until dissolved. Add brandy or other liqueur (off the heat so it won't flame) to create a sauce. Allow to cool before spooning onto the puff pastry. Or use frozen fruit with a little sugar and the brandy to accomplish the same thing.

RECIPE: SWEET AND SPICY MIXED NUTS

Perfect for any party; these nuts are addictive. Southerners always have nuts around for the holidays and some of them aren’t family… I always make a big batch and break them out for get-togethers or package them in pretty containers to give as gifts.

SWEET & SPICY MIXED NUTS

Skill Level: Easy

Time: 20 minutes

Yield: 4 cups

INGREDIENTS

4 cups mixed nuts; I like pecans halves, walnut halves and whole almonds but use any

2 teaspoons melted butter      

2 Tablespoons pure maple syrup

1 teaspoon dark brown sugar

1 ½ teaspoon kosher salt

½ teaspoon finely chopped fresh rosemary

Pinch black pepper

¼ t cayenne pepper

 DIRECTIONS

Preheat oven to 400 F.

Spread the nuts out in one even layer on a sheet pan. Put them in the preheated oven for 3 minutes or until lightly toasted. Watch carefully because they burn easily. Put the butter and maple syrup in a large saucepan over low heat to melt the butter. Whisk in the remaining ingredients and add the toasted nuts. Toss to coat. Line the sheet pan with parchment paper. Turn the nuts out on the prepared pan and bake for 2-3 minutes. Remove from the oven. Toss the nuts around a bit with a spatula and allow to cool. They will keep for a few weeks in an airtight container.