Toasting to Better Days Ahead!

It was holiday time so we raised a glass with our class and cheered each other up in these final weeks of 2020 and toast to a better year ahead. Back by insistent demand, Helen Kriz Marshall offered an entertaining and informative holiday mixology session. She walked us through two classic libations ideal for this season: Eggnog and West Indian Planter's Punch. Recipes are included below.

For those who prefer a non-alcoholic version, Lyres and Pentire are examples of vendors offering botanical substitute spirits that can be purchased online, if you are weary of the usual apple juice substitute for alcohol. For egg, sugar, and cream replacements, use your standard substitute of choice.

EGGNOG

Recipe from Joy of Cooking

Helen's commentary: This is rich, frothy, and delicious. There also is nothing in it that's really "good for you." It's all sugar, cholesterol, dairy fat, booze, and--please take note--raw egg. Check your local markets for pasteurized whole eggs such as Davidson's. Serve with caution as this is a stiff drink and a dessert all in one. 

Serves 24. Prepare and serve immediately before the egg whites can deflate and because the raw egg means it will not keep in the fridge. 

Beat separately until light in color:

12 egg yolks

Beat in gradually:

1 pound  sifted confectioner's sugar

Add very slowly, beating constantly:

2 cups dark rum, brandy, bourbon or rye (Helen uses Myers's rum. Joy advises you may mix your liquors if you wish.)

Let mixture stand covered for one hour to dispel the eggy taste.

Add very slowly beating constantly:

2 to 4 cups of liquor chosen (Helen adds 3 cups.)

2 quarts liquid whipping cream 

{Joy suggests an additional 1 cup peach brandy as an option. Helen prefers to add 4 ounces Allspice liqueur--aka Allspice Dram--or Macadamia Nut Liqueur.}

Refrigerate covered 3 hours.

Next, beat until stiff but NOT dry:

12 egg whites. 

Fold the beaten egg whites into the other ingredients. (Helen recommends using a large whisk in an up-down motion like a pastry cutter to blend in beaten egg white without deflating it.)

Serve sprinkled with:

Freshly grated nutmeg.

Photo of Wellesley campus in early winter, courtesy Yellowcorner.com

West Indian Punch 

Recipe from Potions of the Caribbean by Jeff "Beachbum" Berry

Helen's commentary: Another dee-lish recipe, redolent of spice. Berry describes the recipe, published in an 1845 book, as a good example of what was served in Jamaica, Barbados, and Antigua at the end of the 18th century. This one's 19% alcohol. Serve accordingly (!).

Makes 1 gallon. (2-person recipe amounts in parenthesis). This will keep in the fridge for a day or two.

Ingredients

2 cups gold Jamaican rum

1 1/2 cups cognac (Helen substitutes less-expensive brandy.)

1/2 cup (1 Tablespoon) Madeira wine (Go for an acceptable Madeira. It's not necessary to use the sipping stuff here. ~ H)

2 cups water, chilled

1 cup freshly brewed green tea, piping hot (Green tea, not black.  ~ H)

1/2 cup freshly squeezed lime juice

1/2 cup guava jelly

1/2 cup white granulated sugar

Nutmeg

Directions

Place sugar and guava jelly in a small punch bowl. Brew green tea. Pour measured hot tea over sugar and jelly. Whisk until sugar has dissolved and jelly is  liquefied. Add lime juice, cognac, Madeira, rum, and water. Let cool. At serving time, add a block of ice and grate nutmeg on top.

***

To accompany Helen's potent libations, we offer you the recipes for one savory delectable and one sweet, to enjoy as you toast to better times.

Lazy Ladies' Cheese Crisps

Provided by classmate Susan Jacobson Stone

Ingredients

1 cup cheese -- 3/4 cup grated Parmesan and 1/4 cup shredded cheddar cheese

2 teaspoons garlic powder

chopped parsley and/or paprika for color

Directions

Preheat oven to 350 degrees.

Line a baking (or two) with parchment paper.

Mix cheeses. Using a measuring spoon, drop 1 tbsp piles of cheese about 2 inches apart (the cheese will spread so don’t put them too close) on the baking sheet.

Sprinkle garlic powder, parsley or paprika (as you wish) on each, just a pinch.

Bake for 5-8 minutes (may vary, keep a close eye on them).

Remove from oven and lift parchment paper and place on cooling racks,

Dab tops of crisps with a paper towel to remove some of the excess grease (this is optional but if you don’t do it, your crisps may be soggy – still yummy, but soggy – if you didn’t cook them long enough).

Store in an air-tight container in the refrigerator.

Picture of sufganiyot courtesy www.onceuponachef.com

Sufganiyot

Provided by classmate Rachel Sing

Recipe from Taste of Home, https://www.tasteofhome.com/recipes/sufganiyot

Rachel's commentary: Like many a doting Jewish mother, my partner in this season of kindness will make sufganiyot (a traditional Hanukkah treat) from scratch, since our kids are not satisfied with anything less than this treat "crafted with love," not even the local deli’s scrumptious version. 

Ingredients

1/2 cup whole wheat flour

1 package (1/4 ounce) active dry yeast

1/4 teaspoon ground cloves

1-1/2 to 2 cups all-purpose flour

1/2 cup water

1/4 cup honey

2 teaspoons canola or peanut oil

1 egg

1/2 teaspoon vanilla extract

Oil for deep-fat frying

3/4 cup seedless raspberry preserves

Confectioners' sugar

Directions

In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour.

In a small saucepan, heat the water, honey and oil to 120°-130°.

Add to the dry ingredients and beat on medium speed for 2 minutes.

Add egg and vanilla; beat 2 minutes longer.

Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top.

Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.

In an electric skillet or deep fryer, heat oil to 375°.

Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels.

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small cake decorating tip. Fill bag with preserves.

With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.

*****

If you have ideas for future Virtually Verdant events please reach out to Class Vice President Susan Jacobson Stone.

If your contact information has changed or will be changing soon,

please send an email to Wellesley Records. 

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