Well it's officially the holidays, with Thanksgiving just over and Christmas a few weeks away. I have to admit, I really, REALLY, love Christmastime. I think it comes from years of really not liking the holidays. It just felt like so much pressure to me. Now though, it's different and I totally embrace the holidays. I love every little part. Going to look at lights, seeing Christmas movies, (I usually see Gremlins & A Christmas Story), my friend's annual White Elephant party, making Christmas cookies, SNOW, visiting my parents. :) I like making my house smell like pine with scented candles, and mulling spices on the stove during the day.
On the subject of the holidays, I was really lucky to be able to shoot again with Rachel Grunig, an amazing Stylist here in Seattle. Check out her website
here. I really wanted to shoot more drinks, and she had already had this idea in mind of doing a holiday cocktail theme. It was such a fun day! She has such an eye, and comes so prepared, and is really fun to work with too! What more could you ask for? She even sent me over the recipes from items we shot. I am very happy with all the images.
I am including recipes of the drinks below, and of course, you can always substitute the alcohol with some sparkling cider or ginger beer, or just leave it out, for people that don't drink, kids, or preggers friends. I have put suggestions in each of the recipes.
Enjoy!
Champagne, sparkling cider, or ginger beer, with Rosemary & Cranberry Garnish, sugared cranberries on the side
Ginger Bourbon Fizz
1 part bourbon, 2 parts ginger ale or ginger beer, garnish with a large orange twist, (non alcoholic, just omit bourbon)
Spiced Persimmon Eggnog
eggnog
dark rum (or ginger ale or ginger beer)
1 persimmon, pureed
ground cinnamon
ground nutmeg
star anise
In
a glass, combine 4 oz eggnog and 1 oz dark rum or ginger ale or ginger beer. Sift a pinch each of
cinnamon and nutmeg over the eggnog. Finish with a hefty swirl of
persimmon puree and a star anise.
Persimmon Fizz
1 persimmon, pureed
1 tsp ground ginger
Brut champagne or sparkling cider
cinnamon sticks
Mix
ground ginger into the persimmon puree. Place 1/2 oz persimmon puree
into a glass, top with champagne. Stir and serve with a cinnamon stick.
*This also tastes delicious made with sparkling cider instead of champagne.
Persimmon Fizz Garnished with Rosemary
Double Chocolate Ginger Meringues
3 egg whites at room temperature
pinch salt
2/3 c caster sugar (also called superfine or baker's sugar)
1/4 tsp vanilla
1 tsp ground ginger
2 oz dark chocolate, finely chopped
1 TB cocoa powder
Preheat oven to 250 F and line a baking sheet with parchment.
These work best when made with a stand mixer, but an electric hand mixer will do in a pinch.
Add
the pinch of salt to the egg whites and beat in a clean bowl on
medium-high speed until foamy and approaching the soft peak stage.
Increase the speed to high and gradually add the caster sugar, 1
spoonful at a time. Keep beating the mixture until you reach the
medium-stiff peak stage. The mixture should stand up firmly when the
beater is removed, with just the very tip of the peak curling over.
Whisk in the vanilla and ground ginger, then fold in the chopped
chocolate. Sift the cocoa over the mixture and fold in. Do not mix
thoroughly - you want to achieve a streaky effect.
Drop spoonfuls of meringue onto the baking sheet. Bake at 250 F
for one hour, then turn off the oven and leave the meringues inside to
dry out for an additional hour.
