Holiday

Equipment Food processor Mini baking cups and/or – parchment lined baking sheet Ingredients 280 grams (2 ½ cups) vanilla (Nilla) wafers, broken/crushed into large chunks 125 grams (1 ¼ cups) toasted pecans ½ cup bourbon (see note) 120 grams (1 cup) confectioners’/powdered sugar, plus more for rolling ⅓ cup cocoa powder 1 tablespoon honey Flaky/course salt- optional (see note) Preparation In the bowl of a food processor, pulse the cookies and pecans to a fine crumb. In a small bowl, wisk together: Bourbon Confectioner’s sugar Cocoa powder Honey Pour liquid over the cookie/pecan crumbs in the food processor bowl. Pulse in food processor just until combined. Transfer dough to a clean bowl. Cover with a towel (do not cover airtight) and let stand overnight. Roll the dough into balls about 1 inch in diameter. Toss in confectioners’ sugar and salt (optional) then place mini baking cups or on a parchment paper lined pan. Store airtight for a more moist crumb, or store lightly covered to develop a crunchy exterior. If desired, toss with more powdered sugar before serving. Notes For high-proof bourbon, reduce the amount of bourbon measured into a ½ cup measuring cup; add water to make up remaining volume. For a 120 proof bourbon, try ¼ cup each, bourbon and water. To counter the sweetness of the balls, consider adding a flaky or crunchy salt to the finishing confectioners’ sugar.

Ingredient and Measurement Table Ingredient 8 Servings 16 Servings 24 Servings Fresh Eggs (separated) 4 8 12 Sugar (divided into 2 equal parts) ½ cup (¼ cup, ¼ cup) 1 cup (½ cup, ½ cup) 1 &frac12 cup (¾ cup, ¾ cup); Dark Rum ½ cup 1 cup 1 ½ cup Whole Milk 1 &frac12 cup 3 cups 4 ½ cups Whiskey (Bourbon or Canadian) 1 &frac12 cup 3 cups 4 ½ cups Heavy Cream (divided into 2 equal parts) 1 cup (½ cup, ½ cup) 2 cups (1 cup, 1 cup) 3 cups (1 ½ cup, 1 ½ cup) Ground Nutmeg Enough to sprinkle on servings. Preparation Separate eggs into yolks and whites in separate bowls. Beat egg-yolks with 1/2 of sugar, set aside. Beat egg-whites until stiff, then mix in other 1/2 of sugar. Pour the yolks into the whites and mix together slowly. Stir in white rum slowly. I’ve tried dark rum and it works. Stir in milk slowly. Stir in whiskey slowly. Stir in 1/2 of cream slowly. Whip rest (1/2) of cream and fold in carefully. Presentation Serve at room temperature. Ladling eggnog into cups. Sprinkle nutmeg on top.