Category Archives: Christmas

Fire Cider

If you have ever heard the song “I want a Hippopotamus for Christmas,” you will appreciate why I am considering booze at noon.
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mug of cider and fireball

Fireball. Now with slightly more class & less judgment.

Of all the adult beverages we have here at Nummy, this one is the simplest and most seasonal.

Even better – It’s the fastest way to get Fireball into your system since Matt Hinson moved back to Memphis.
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1/2 gallon apple cider
1 orange
12 cloves
4 cinnamon  sticks
1 star anise (optional)
Fireball to taste
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  1. Stud your orange with cloves (i.e. jam cloves into the outside of an orange).
  2. Simmer all ingredients except Fireball for 30 minutes. (Reminder: Star anise tastes like liquorice, so if you Hate Licorice like I do, skip it.)
  3. Strain and add desired amount of Fireball. Serving suggestions per mug are as follows:
    1. One splash for fuzzy memories
    2. One shot for slightly sloppy
    3. Two shots for telling your sister what you really think of her boyfriend
  4. Garnish each mug with a cinnamon stick and a slice of orange peel.

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Filed under Alcohol, Beverages, Christmas, Special Occasion

Funeral Sandwiches ~ Ham & Cheese Sliders

Screen Shot 2015-08-22 at 10.02.48 AMFirst things first: why are these called “funeral sandwiches?” In short, I don’t know, but I’d guess it’s because the only time you wouldn’t feel guilty about stuffing this many lip-smacking nitrates into your face would be after the death of a loved one. Luckily for you, I eat like I’m in mourning all the time, so let’s dig in.

These are somewhat similar to Ham Delights (though that link is not to the Dot-sanctioned recipe), but Morg voted that these are better, and I agree. The brown sugar and smoked salt really punch these up. Plus they’re just the right mix of sloppy and fancy, and that’s the way we do things here at Nummy.

1 pkg (12) Hawaiian buns
1 1/2 pkgs sliced ham
1 pkg sliced Swiss cheese
1 stick butter
3 tbsp Worcestershire
2 tbsp brown sugar
1 tbsp bourbon
1.5 tbsp minced onions
1 tsp smoked salt (you can use regular salt here if you need to)
white pepper

  1. Layer a few slices of ham and cheese on each bun and place them in a baking pan lined with parchment paper.
  2. Melt together the rest of the ingredients and ladle this mixture over the sandwiches.
  3. Put the sandwiches in the fridge for 24 hours.
  4. When you’re ready to serve, pull the sandwiches out and cut them in half diagonally with a pizza cutter.
  5. Bake uncovered at 350 for 20 minutes.

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Filed under Appetizers, Christmas, Comfort food, Party food

Brantley Milk Punch

Yes, Nummy neglects, I’ve decided the first post in more than a year deserves to be the first one with the married name. In no small coincidence, this recipe is seasonal and full of alcohol, just like our happy newlywed home.

Milk Punch is basically Egg Nog‘s thinner, livelier cousin, which means Egg Nog hates Milk Punch and is always throwing sideways glances at her at family gatherings.

Let it flow.

As the napkin says, let it flow.

But seriously, this drink is easy, delicious and it won’t force you to choose between a seasonal beverage and an extra serving of ham. NEVER force a lady to choose between booze and ham.

Bottom’s up.

2 cups of milk
2 cups of half & half
1 cup bourbon
1/2 cup amaretto liquor
3 tsp vanilla
3/4 cup powdered sugar
Whole nutmeg

  1. Pour all ingredients except powdered sugar and nutmeg into a pitcher and stir.
  2. Whisk in powdered sugar.
  3. Serve over ice and grate fresh nutmeg on top.

These should be served in seasonal glasses. If you don’ have seasonal glasses, exit this blog immediately and never return.

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Filed under Alcohol, Beverages, Christmas, Party food

Pumpkin Ice Cream Torte with Ginger Crust

myrecipes.com

As I frequently mention, I am not a dessert person. With my salt and starch addictions, I’d rather use those calories for another bowl of pasta most of the time. This dessert, however, reminded me why sometimes sweet is the way to go.

Judy made this for Brantley Thanksgiving 2K11, and it was so good that everyone insisted on having their own slice. And this was on top of the four course meal we’d already had (and the FatFest The Chef and I had already been a part of that morning with the Akins), so that speaks to the crazy-goodness of this.

The pumpkin and spices make this great and seasonal, but the tangy ice cream and nutty crunch keep it fresh and lively. And let’s be honest: it’s just downright gorgeous to look at.

8 oz ginger snap cookies
2 tbsp sugar
3 tbsp butter, melted
1 can pumpkin, chilled
2 tsp pumpkin pie spice
1 qt vanilla ice cream
1 1/4 cup caramel ice cream topping
1 cup fudge sauce or chocolate ice cream topping
candied walnuts

  1. Preheat oven to 325.
  2. Crush cookies and mix with sugar and melted butter.
  3. Press mixture in bottom and sides of a springform pan.
  4. Bake for 10-12 minutes, then chill or freeze.
  5. Mix pumpkin pie spice, pumpkin and 1/4 cup caramel topping. Blend til smooth,then add ice cream.
  6. Working quickly, layer ice cream mixture with caramel and fudge toppings and walnuts, and then drizzle more caramel and fudge on top. (I used more than a quart of ice cream and more toppings, so it depends somewhat on the size of your pan.)
  7. Chill until firm, pop out of pan and slice.

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Filed under Christmas, Dessert, Special Occasion, Sweets, Thanksgiving

Akin Family Giblet Gravy

simplyrecipes.com

To round out the Akin Family Christmas trilogy, we now have the quintessentially Southern giblet gravy. I know words like “gizzard” and “turkey neck” turn some people off, but for real Southerners, they just mean flavor.

This is my Aunt Sylvia’s gravy recipe, and it’s the perfect accompaniment to turkey or oyster dressing. And it’s actually pretty darn good over everything, but people look at you funny if you cover your whole plate in it, so consider yourself warned.

turkey neck, liver, and gizzard
1 boiled egg, chopped
chicken stock
1 large spoonful of dressing
cornstarch

  1. Boil turkey neck, liver and gizzard in chicken stock. Chop.
  2. Add one large spoonful of dressing and the egg and stir until mixed.
  3. Thicken with cornstarch to desired consistency.

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Filed under Christmas, Sauces, Thanksgiving, Toppings

Akin Family Oyster Dressing ~ Groundhog’s Day 2K12

So despite my moral dilemma of yesterday, I’ve decided to go ahead and pull this one out of The Vault. (As it turns out, my threshold for withholding secret recipes is quite shallow, which is probably to be expected from a person who has a blog about recipes on the Interwebs.)

foodnetworkasia.com

Anyway, perhaps the groundhog will take a page from my book – you know, bringing things to light and such – and ignore his stupid shadow so we can get on with Real Spring instead of this faux Fall we’ve been having.

Annnnnd, rambling is now over. As I mentioned previously, this recipe has been a long time coming. My cousin Melissia had to watch my Aunt Sylvia make it three times to come up with the recipe because it had never even been written down. So it’s old school traditional is what I’m saying.

I’m also saying it is delectable, so even if you have to tinker with it a little bit to get it right, your efforts will be rewarded.

1 pan cornbread
4-6 biscuits
3-4 celery stalks, chopped
1 onion, chopped
2-3 raw eggs
2-3 boiled eggs, chopped
2 cans chicken broth
1 can oysters
1 tsp+ poultry seasoning
1 tsp+ sage
salt & pepper to taste

  1. Preheat oven to 350.
  2. Cook celery and onion in broth until tender.
  3. Crumble breads and mix all ingredients together. Taste and season accordingly. (This is where the extra sage or poultry seasoning comes in.)
  4. Pour into 9×13 pan.
  5. Bake for at least 40 minutes (longer if all of the excess moisture hasn’t evaporated).

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Filed under Christmas, Comfort food, Seafood, Side dishes, Special Occasion, Thanksgiving

Les Carlos Shrimp & Crawfish Dip

This is another holiday dish that I will definitely be putting into the year-round rotation.

sweetenedandcondensed.com

I first had this dip at a Christmas party 8 years ago, and I searched for the recipe for 5 years before someone pointed out to me that it had been right under my nose – namely in Heart & Soul – the whole time.

While this does take a little while to prep and cook, it is totally worth your time. And not just because it is delicious, but also because each step of the cooking process leaves the house smelling better than the last. Butter, creole seasoning, fresh herbs and seafood? I’m on board.

Two words of caution: Make sure to thaw and rinse your seafood well to get rid of any unnecessary fishiness, and make sure you use 2 teaspoons of creole seasoning and not 2 tablespoons at each of the saute steps. Not that anyone has ever ruined 2 pounds of perfectly good seafood by doing that, but I’d like to prevent it if at all possible…

1 lb crawfish tails
1 lb shrimp, raw and roughly chopped
1.5 sticks of butter (.75 cups)
6 tsp creole seasoning
1 cup onion, finely chopped
1 cup green bell pepper, finely chopped
1 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
2 cloves garlic, minced
6 tbsp fresh basil (3 dried)
3 tbsp fresh thyme (1.5 dried)
3 tbsp tomato paste
1/4 cup flour
1 bunch green onions, finely chopped
hot sauce

  1. Melt half a stick of butter in a large skillet. Add 2 tsp creole seasoning. Add crawfish and saute for 5 minutes. Pour crawfish and butter into a bowl and set aside.
  2. Melt half a stick of butter in a the skillet, add 2 tsp creole seasoning, and saute shrimp in butter for 3 minutes. Add shrimp to bowl with crawfish.
  3. Melt the rest of the butter in the skillet with 2 tsp creole seasoning. Add onion, green and red peppers, celery, and garlic and saute for 5 minutes or until veggies are tender.
  4. Add fresh herbs, tomato paste and flour to veggie mixture in the skillet and stir constantly for 5 minutes.
  5. Process half of crawfish/shrimp mixture in blender (do not puree).
  6. Add crawfish/shrimp mixture (both processed and not-processed halves) to skillet and mix thoroughly.
  7. Stir in green onions and add hot sauce to taste.
  8. Serve with Thin Garlic Crostinis and get out of the way.

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Filed under Appetizers, Cajun food, Christmas, Dips, Seafood, Special Occasion