holiday recipes Archives - The Franklin Shopper

Come the holiday season, hot toddies are ideal for entertaining, providing spirited fun and a means to chasing away the winter chill.

Hot toddies have been around for centuries. Usually a mix of a spirit – either whiskey, rum or brandy – hot water, honey and spices, some believe the word “toddy” comes from an Indian drink of the same name that is produced by fermenting the sap of palm trees. Other sources say the hot toddy was created by Dr. Robert Bentley Todd, an Irish physician who prescribed a drink made of brandy, white cinnamon, sugar syrup, and water. The drink was dubbed the “hot toddy.”

Hot drinks embellished with alcohol were long used for medicinal purposes. While alcoholic beverages are no longer used as medicine, hot toddies can still chase away a chill. “Grog” is another name given to hot alcoholic drinks, or any drink in which unmeasured amounts of spirits are mixed with other ingredients. Grog may also refer to a water-and-rum mixture that sea merchants once drank. The water kept the merchants hydrated, while the rum prevented the water from spoiling during voyages.

The classic hot toddy can be a versatile drink used to keep guests comfortable and cheerful. This warm libation is soothing and savory, mixing citrus, honey and spices, which each have their various health benefits.

Although hot toddy recipes vary, the following is the recipe for a classic hot toddy, as culled by recipes from Wine Enthusiast, Imbibe and PBS Food.

Classic Hot Toddy

• 11/2 ounces bourbon, whiskey or another brown liquor
• 1 tablespoon honey
• 1/2 ounce fresh lemon juice
• 1 cup boiling water
• Cinnamon stick
• Lemon wedge
• Cloves or star anise

Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy.

‘Tis the season for baking cookies, cakes and other treats. However, during the holiday rush, it’s easy to get side-tracked or tired, and perhaps even a little bit overwhelmed by all the things to do in such a short period of time. Holiday baking doesn’t have to add to seasonal stress. With these tips and shortcuts, there will be plenty of sweet treats for the family.

Stick with tested recipes

Although holiday bakers may want to branch out a bit with their culinary creativity, recipes that have previously been prepared with great success can take some of the work out of holiday baking. Preparing recipes you recall preparing in the past is much easier than trying something new. If you’d like, add sparkle to old standards, such as decorating oatmeal or chocolate chip cookies with colored sprinkles.

Cookies are fast-baking

Did you know that cookies were originally made to test oven temperatures? Culinary historians say that cookies were first made to test if an oven was hot enough to bake other goods. Today, cookies can be whipped up in mere minutes. Make a batch of dough and then freeze or refrigerate it, thawing it when the time comes to bake. Also, think about baking one day and decorating the next if pressed for time.

Embrace colored candy melts

Icing can be tricky to master. Simply heating colored candy melts and pouring over cakes or painting onto cookies can add festive appeal to desserts. Candy melts even come in many different colors and can be combined to achieve the tint desired.

Keep ingredients in top form

Don’t let poorly performing ingredients or a lack of supplies be your undoing. Butter can be softened quickly in the microwave when needed for recipes. Eggs can be brought to room temperature by allowing them to sit in a bowl of warm water. Ensure that brown sugar stays soft by putting a piece of sliced bread in the container. Don’t forget to stock up on other baking staples, such as vanilla and almond extracts, baking powder/soda, molasses, and confectioner’s sugar.

Don’t bake from scratch

Not all recipes need to be made from scratch. Boxed cake mixes can be embellished and turned into delicious desserts without much fuss. Substitute melted butter for oil, buttermilk for water, and add an extra egg for a rich cake. Mix in chocolate chips or nuts or experiment with garnishes for a festive look.

Parchment paper is key

Line cookie sheets or cake pans with parchment paper for easy dessert release and quick cleanup. Parchment paper and even foil can help lift cakes or cookie bars out of pans so they look neat and do not stick.

Holiday baking can be made much easier by employing a few tricks of the trade.

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