We are getting ready for the Winter Solstice here in the Spy Test Kitchens. It arrives today at 5:23 PM. Do you have your sparklers ready? It’s going to be a long night. We still have a lot of Yuletide prep work to do as we enter into the dark days of winter. Pour a glass of mead, and let’s get cracking.
We have some Christmas traditions that like Mrs. Rumpole, must be obeyed. And most of our traditions come from our favorite cookbooks.
From Mark Bittman’s How to Cook Everything
Makes 4 servings
Time: 10 minutes
3 eggs, separated
2 tablespoons sugar, or to taste
1/2 teaspoon vanilla extract
3 cups milk or half-and-half
1/2 cup rum (optional), or more if desired
Freshly grated nutmeg to taste
1. Beat the egg yolks with the sugar until well blended. Stir in the vanilla, the milk or half-and-half, and rum if desired.
2. Beat the egg whites and fold them in thoroughly. (You need not be too gentle; they should lighten the drink but not be discernible.) Top with freshly grated nutmeg and serve.
To make ahead because who wants to cook on Christmas morning?
From The Joy of Cooking
Serves 6 hungry people
Preheat the oven to 375 °F.
Heat a large skillet over medium heat and add:
3 to 5 slices bacon, cut into 1/4-inch wide strips (or, use sausage, ham, Canadian bacon, etc.–with cured meats such as ham, there is no need to sauté)
Sauté until the fat has rendered and the bacon is crispy. Remove the bacon to a paper towel-lined plate. Drain off all but 2 tablespoons bacon fat and add to the skillet:
1 small onion, finely chopped (or a few minced shallots, or green onions, etc.)
Sauté until translucent. Add and sauté until fragrant, about 2 minutes:
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano, minced
1/2 teaspoon red pepper flakes
Remove from the heat and add salt and pepper to taste.
In a large bowl, combine:
3/4 cup whole milk, buttermilk, or half-and-half
Cheese, in some form, in whatever quantity you prefer (I used leftover cheese bits to equal about 1/2 cup)
• Combine the vegetable mixture and the egg mixture and pour into a greased 9×13-inch pan.
• Bake until set, about 30 minutes.
• Turn on the broiler and broil until nicely browned and slightly puffy on top, about 5 minutes.
Clearly – the folks at Food52 can do this blindfolded.
Flourless Chocolate Cake
From Lee Bailey’s Country Desserts, which is on the shelf just below the one in the illustration.
5 ounces bittersweet chocolate
3 ounces unsweetened chocolate
1 stick of butter, softened
5 large eggs, separated
2/3 cup sugar
1 ½ teaspoons of pure vanilla extract
Pinch of salt
Preheat the over to 350°F. Line a springform pan with parchment paper – it is never pretty. Like hospital corners on the bed, I can never do this tidily.
• Melt the chocolate and butter together in a pan, over a low heat, stirring to blend. Be careful not to rush this process! Set aside to cool.
• Beat the egg yolks with the sugar until thick and pale yellow in color. This can take up to 5 or 6 minutes. Add the vanilla.
• Clean the beaters, and now whip the egg white with the salt until they are stiff.• Fold the chocolate mixture into the yolks, then fold in about one third of the egg white, mix gently. Then fold in the rest of the whites, mixing until there are no more white streaks.
• Pour the mixture into the springform pan and bake for about 35 to 45 minutes, test with a toothpick to be sure cake is done. The cake will rise gloriously while baking, and suddenly crash and collapse when you take it out of the oven. Do not worry about this! It will be deliciously and deliriously luscious.
• Cool the cake for about 10 or 15 minutes and then remove the side of the pan. Flip the cake onto a cooling rack. Remove the bottom of the pan and the parchment. Let it cool completely before adding the glaze.
You cannot change one speck of this magic chocolate glaze! I have been using this glaze since 1989. The cookbook always falls open to this page, which is also the glaze I use for Flourless Chocolate Cake. It is covered with crumbs and splatters from the festivities from the last 26 years.
3 ounces semisweet chocolate
3 ounces unsalted butter, softened
1 tablespoon brandy or bourbon
Melt the chocolate and butter together over a low heat, stirring until smooth. Stir in the brandy. Pour over the top of the cooled cake, smoothing with a spatula, and let it drip down the sides.
And do not forget to feed Santa’s reindeer.
Magic Reindeer Food
1 cup oatmeal
1 teaspoon red sprinkles
1 teaspoon green sprinkles
We would pour the mixture into brown paper bags, one for each deer. They get very hungry.
Merry Christmas from the Spy Test Kitchen Elves!
“One can never have enough socks,” said Dumbledore. “Another Christmas has come and gone and I didn’t get a single pair. People will insist on giving me books.”
― J.K. Rowling