3 Comforting Recipes for Warm Winter Get-Togethers
As temperatures drop and snow blankets the ground, there’s something so comforting about meals that warm your body and soul with winter-inspired ingredients. Incorporate some hearty one-pot suppers, toasty brunch bakes, and holiday flavors (think eggnog, peppermint, and gingerbread) into your menus, to bring a warm and festive appeal to your mealtime entertaining.
Tuscan Winter Vegetable Soup (aka Ribollita)
Olive oil (enough to lightly coat your pot)
1 medium onion
3 cloves garlic
1 pound peeled and diced carrots
3 large celery stalks, diced
1 turnip, peeled and diced
1 large leek, diced
1 bunch of kale or swiss chard, stemmed and chopped
2 cans cannellini beans, drained and rinsed
1 loaf of crusty bread, cut into cubes
1 tsp. each of parsley, oregano, basil, thyme
2 cans of chicken broth
-Sautee vegetables in olive oil. Begin with garlic, then add onion and leeks. After a couple of minutes, add remaining vegetables.
-Pour in broth and herbs and bring to a simmer for about 20-30 minutes, or until vegetables are tender.
-Add beans and bread and cook for an additional 20-30 minutes. (You can add extra broth if mixture becomes too thick for your liking.)
-Season with salt and pepper.
-Serve with grated Pecorino Romano or Parmigiano Reggiano cheese and a drizzle of olive oil (optional).
Eggnog French Toast Bake
1 stick butter (melted)
1 cup brown sugar
2 tablespoons of maple syrup
1 loaf of French or Challah bread, cubed
2 cups eggnog
1 teaspoon of vanilla extract
Fresh berries or sliced bananas (optional)
-Coat a 9x13” baking dish with butter or cooking spray.
-Melt butter in a saucepan, add brown sugar and maple syrup, and bring to a boil. Pour into baking dish.
-Add bread cubes to the dish.
-Add eggs, eggnog, and vanilla to a mixing bowl and whisk. Pour over the bread, and gently press it down with a spatula so each piece soaks.
-Cover and refrigerate overnight.
-Bake covered at 325 degrees for 30-40 minutes. Remove foil and raise the baking temperature to 375 degrees for 5-10 minutes until you see a golden brown crust.
-Top with fresh fruit and serve.
1 ¼ ounce Rum Chata
1 ¼ ounce peppermint schnapps
¾ ounce Crème de Cacao
1 ¼ ounce Half and Half
To rim glasses:
2 tablespoon of white chocolate chips
1 tablespoon crushed peppermint candy
-Melt white chocolate chips on a flat plate and rim glasses with it. Sprinkle crushed peppermint candy over rims. Place in refrigerator or freezer to harden.
-Fill a cocktail shaker with ice and add liquid ingredients. Shake well.
-Pour into glasses and hang a small candy cane from the side.