The British pour brandy over their Christmas pudding and flame it. The Swiss melt cheese in with their wine and eat it as fondue. California chef, author and owner of Oakland’s hugely popular Brown Sugar Kitchen, Tanya Holland, makes a holiday ham glaze using 1 cup bourbon, 2 cups molasses and 1 tablespoon peppercorns. “In a saucepan, bring the bourbon, molasses and peppercorns to a boil, then reduce to a simmer to cook off the alcohol,” advises Holland. Keep at a simmer until the quantity is reduced by half, and has thickened. Then spoon it over your scored ham, speared with cloves and decorated with pineapple, as is your tradition, and bake till crispy.
When it comes to friends, food and entertaining, alcohol can be a lot more than something you pour into a glass and drink. Start brainstorming beyond beer, wine, cocktails and shots, and a whole new world of exotic and delicious easy-to-execute holiday options open up.
Here are six more easy and creative spirit-filled holiday ideas
1) Break with tradition. Get inspired. Go shopping in your favorite wine, liquor and liqueur store with international travel in mind. Where would you go if you could wave a wand and be somewhere exotic for the holidays? Make alcohol choices that are country specific then prepare food to match. For example, for a Spanish–themed Christmas, pop a few bottles of cava (Spanish sparkling wine); for your red wine choice go for a Tempranillo; make sure you have a good Spanish sherry; and put a selection of tapas on the menu.
2) In the United States, holiday time is eggnog time. No time to make it from scratch? Buy it — and get creative. If you’re going to add rum, choose rum from somewhere exotic. “How about a delicious little Martinique eggnog?” Who could resist? And remember, it’s your eggnog, so do as you please. Add a slug of Godiva (for chocolate lovers) or Kahlua (to give your nog coffee flavored oomph). Put pitted cherries into the glasses and add a dash of kirsch to the nog. Top with whipped cream and grated dark chocolate. Have fun.
3) Go Swiss with a fondue. This recipe is broadly adapted from one that appeared in Oprah’s magazine. Continue to adapt it yourself. For example, I’ve substituted cheddar for the Emmentaler.
Ingredients for eight people: 2 large peeled garlic cloves flattened with a knife; 2 cups dry white wine; 12 ounces grated Gruyere cheese; 8 ounces grated Emmentaler cheese; 1 tablespoon cornstarch; third of a cup Kirschwasser (cherry brandy); Cayenne pepper to taste. Method: Liberally rub the inside of a pot with the garlic. Add the wine to the pot and bring it to a gentle bubble over medium heat. Reduce heat to simmer then add the cheeses by the handful in batches as it melts, stirring constantly in a figure-eight pattern with a wooden spoon. Mix the cornstarch with the cherry brandy in a small bowl. Add this to the melted cheese. Season with cayenne pepper to taste. Transfer to a fondue pot and serve. How to eat it: Spear bread, mushrooms, or fresh crisp veggies of your choice (asparagus and radishes are good) with your fondue fork, dip into the cheese — and enjoy.
4) South Africans make and drink a lot of wine. Also widely available internationally is their Amarula Cream liqueur. It comes with an elephant on the label. Add a measure to your coffee and top with whipped cream. Or try this dessert, which comes from the downloadable recipe book you’ll find on the amarula.com website.
Amarula Finalè (serves four). Blend (for a few seconds) one cup of Amarula Cream, one pint of vanilla ice cream and one cup of cooled filter coffee. Swirl chocolate sauce (you’ll need about a quarter cup) on the inside of your four cocktail glasses. Pour in the Amarula Cream mix. Top with whipped cream. Sprinkle with grated chocolate. Garnish with a maraschino (or fresh) cherry.
5) In Germany they drink glühwein in winter (similar to what the English call mulled wine). You’ll find many recipes online. Or try my easy version, great for chilly winter nights with friends.
Combine in a pot on the stove a bottle (or two) of red wine with three or four cinnamon sticks, a couple of vanilla pods and some cloves. Slice in an orange. Add brown sugar or honey to taste. Simmer (don’t boil) and serve.
6) Crêpe Suzette is a typical French dessert. Essentially it is a crêpe with a hot sauce of caramelized sugar, orange juice, grated orange peel and Grand Marnier liqueur, which is flambéed. The flambéed part makes it exotic. Think of Bananas Foster as a U.S. version. Idea: Make something as simple as baked apples exotic by dousing them with a favorite spirit and lighting a match to set your dish aflame.
Perhaps you’re booked to wing your way to the sunshine of South Africa, Australia or elsewhere in the southern hemisphere for the holidays. Or maybe you’re going to get festive in Paris, like a friend of mine who is fulfilling a long-held dream. But if you’re staying put, getting creative with your beverage choices could take you on a spirited around-the-world trip — from the comfort of your home.
